Ingredients
•4 large russet potatoes
•4 tablespoons extra-virgin olive oil, plus more for brushing
•2 tablespoons all-purpose flour
•2 cups milk
•1 bunch spinach, roughly chopped
•4 thin slices ham (about 3 ounces), cut into strips
•Pinch of cayenne pepper
•Pinch of freshly grated nutmeg
•Kosher salt
•4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)
Directions
Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Per serving: Calories 560; Fat 28 g (Sat. 10 g; Mono. 14 g; Poly. 2.3 g); Cholesterol 49 mg; Sodium 445 mg; Carbohydrate 57 g; Fiber 5 g; Protein 23 g

From: foodtv.com

Ingredients
•1 tablespoon unsalted butter
•2 tablespoons extra-virgin olive oil
•3 cloves garlic, minced
•2 teaspoons Cajun seasoning
•1 pound large shrimp, peeled and deveined, tails intact
•Kosher salt and freshly ground pepper
•4 plum tomatoes, chopped
•2 bunches scallions, chopped
•3 cups cooked white rice
•3 tablespoons chopped fresh parsley
•Lemon wedges, for serving (optional)
Directions
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

From: foodtv.com

Ingredients
•1 cup couscous
•2 bell peppers (red and yellow), cut into chunks
•1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
•1 large red onion, cut into chunks
•1 cup cherry tomatoes
•3 tablespoons extra-virgin olive oil
•Kosher salt and freshly ground pepper
•1/4 cup fresh parsley
•1/4 cup fresh cilantro
•4 scallions, roughly chopped
•1 tablespoon white wine vinegar
Directions
Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Per serving: Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g; Fiber 5 g; Protein 24 g