Greek Cheese Ball

1/2 cup Parmesan cheese
1/3 cup chopped croutons
1/2 cup kalamata olives, separated1 pkg light cream cheese
1 tbsp greek seasoning, separated2 cloves garlic, crushed
3/4 cup roasted red peppers
2 tbsp oilve oil
3 pita pocket rounds
1/4 tsp salt

Combine Parmesan cheese and croutons and set aside. 
Chop olives. 
Combine cheese, some olives, 2 tsp greek seasoning and garlic.
Shape cream cheese into ball. Coat in croutons. Press centre creating a well.
Place peppers, greek seasoning, and olives into middle. Make pita chips and place around. Bake for 15 minutes until pitas are golden...
Serve and be happy!

Mustard-Crusted Beef Tenderloin with Red Wine Glaze

2 1/2 lb beef tenderloin roast, trimmed
2 tsp canola oil
1/2 tsp salt
2 tbsp whole grain mustard
2 tsp brown sugar
1/4 tsp ground cumin
2 tsp rosemary
ground pepper to taste

Preheat oven to 425F. Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on parchment paper-lined baking sheet. In a small bowl mix the mustard, brown sugar, cumin, and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of meat. Season with freshly ground pepper.
Roast for 40 min or until meat thermometer reaches 160F (71C) for medium. Allow to rest 10 min before slicing. Serve with red wine glaze.

Red Wine Glaze
In a small sauce pan combine 1 cup red wine and 1/4 cup sugar and mix well. Bring to simmer and allow to reduce, stirring once in a while, until thickened 20-30 min. Reduction will thicken further when it cools. It can be made several days ahead and stored in fridge. Bring to room temp before serving.
from Inspired (Sobey's) free magazine

Chicken with Apricot and Almonds

1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp cumin
2 tsp salt
6 boneless chicken breasts, sliced
1 tbsp olive oil
1 cup dried apricots
3/4 cup water
2 tbsp honey
1 tbsp lemon juice
1/2 cup toasted almonds
4 cups basmati rice

In a large bowl, combine spices and salt. Add chicken and toss to coat. Heat oil in a large skillet set over med-high heat. Add chicken and cook, stirring for 5 min. Add apricots and water and bring to a simmer. Cook for five minutes, stirring occasionally.
Remove from heat. Stir in honey, lemon juice, and almonds. Serve over rice.

Tomato & Cheese-Stuffed Zucchini

2 zucchini
1/2 tsp garlic powder
1 tbsp olive oil
1/2 small onion, diced
1 small Roma tomato, seeded and diced
1/2 tsp each salt and pepper
1 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
1/3 cup grated cheddar cheese

Preheat oven to 350F. Trim ends and cut zucchini lengthwise in half. Scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder, set aside.
Heat oil in skillet set on med-high. Add onion and saute until translucent. Stir in chopped zucchini, tomato, salt, pepper. Cook a few mins and then add the herbs.
Spoon mixture evenly into zucchini and sprinkle cheese on top. Bake for 20 mins.

Buffalo Chicken Wing Dip

8 oz Cream cheese
356g Chopped chicken (canned or left over)
buffalo wing sauce
Ranch Salad dressing
Shredded cheddar cheese
Spread cream cheese in dish. Top with chicken. Mix wing sauce and ranch and pour over top. Top with cheese. Heat in oven until bubbly and delicious!

Lemon-Glazed Brussels Sprouts

8 cups halved trimmed fresh Brussels sprouts
1/4 cup Miracle Whip
1/4 cup plain yogurt
1 tsp each lemon zest and juice
1/2 tsp yellow mustard

Cook sprouts in boiling water for 8-10 minutes or until crisp-tender. Meanwhile, mix remaining ingredients in large bowl.
Drain sprouts. Add to dressing and toss to coat.
Substitute small broccoli florets instead.

Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!