Serves 12

Ingredients:

• 2 tablespoons butter
• 1 pound leeks (white and pale green parts only), thinly sliced
• 1 8 ounce package cream cheese
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 3 large eggs
• 2 pounds shredded potatoes
• 2 cups grated Gruyere cheese (about 12 ounces)

Serves 6

Ingredients:

• 1 package bowtie pasta, cooked and drained
• 1 package cherry or grape tomatoes
• 1/2 package shredded carrots
• 1 package crumbled herb and garlic feta cheese
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 cup shredded parmesan
• 1/2 package broccoli florets
• Paul Newman's Family Italian Recipes dressing

​Instructions:
Mix all ingredients in a large bowl. Add dressing as desired to taste. Refrigerate.

Instructions:
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring to boil. Immediately cover pan and remove from heat; let stand 12 minutes. Drain and rinse with cold running water until cool enough to handle.

To make eggs easier to peel, roll them on the countertop while gently applying pressure with your palm to create small cracks in the shell. Then being peeling from the larger "bottom" end, where there's a small air pocket.

Very fresh eggs that are hard-cooked will be harder to peel than those refrigerated for a week or more; that's because the longer an egg is stored, the larger the air pocket will become.

Ingredients:

• 6 cup(s) uncooked cauliflower, florets, fresh (about 1 head), or frozen and thawed
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested

Instructions:
In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.

When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.

Source: Weight Watchers

Ingredients:

• 4 teaspoons extra-virgin olive oil
• 1 pound medium asparagus spears, trimmed
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Instructions:
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.

Source: Cooking Light