Holidays can come with a multitude of stressors – family drama, depression, and a large array of demands for shopping, baking, cleaning, and entertain­ing. One of the more common things brought by the holidays is over-eating unhealthy foods made by loving mothers welcoming their loved ones home. However, those delicious goodies can leave unwanted baggage when students arrive back to school. Want to stay away from the calories upon calories that partner with the jolly and cheer? Follow along the jour­ney through the holidays to enjoy the time at home while keeping the waistline unchanged.

Appetizer: Grilled Pepper Poppers

•1/2 cup (4 oz.) soft goat cheese

• 1/2 cup (4 oz.) fat-free cream cheese, softened

• 1/2 cup (2 oz.) grated fresh Parmesan cheese

• 1/2 cup finely chopped seeded tomato

• 2 tbsp. thinly sliced green onions

• 2 tbsp. chopped fresh sage

• 1/2 tsp. kosher salt

• 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 lbs.)

• Cooking spray

• 2 tbsp. chopped fresh cilantro

Preparation:

1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mix­ture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Main Course: Penne with Brussels Sprouts and Crispy Bacon

•12 oz. uncooked penne (tube-shaped pasta)

• 3 cups trimmed, halved Brus­sels sprouts (about 1 lb.)

• 1/4 tsp. salt

• 2 bacon slices

• 1 cup 1% low-fat milk

• 2 tbsp. all-purpose flour

• 1 (14-oz.) can fat-free, less­sodium chicken broth

• 1 tbsp. butter

• 3/4 cup (3 oz.) grated Parmigiano-Reggiano cheese, divided

• 1 tbsp. chopped hazelnuts, toasted

• 1/4 tsp. freshly ground black pepper

Preparation:

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
2. Add Brussels sprouts to the bacon drippings in pan; sauté 5 min­utes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.
3. Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.

Dessert: Peanut Butter and Dark Chocolate Fudge

•1 (14 oz.) can fat-free sweet­ened condensed milk, divided

• 3/4 cup semisweet chocolate chips

• 2 tbsp. unsweetened dark cocoa powder

• 1/4 tsp. instant coffee granules

• 1 tsp. vanilla extract, divided

• 3/4 cup peanut butter chips

• 1 tbsp. peanut butter

• 1/4 cup salted, dry-roasted peanuts, coarsely chopped

Preparation:

1. Line an 8-in. square baking dish with wax paper. Place 9 tbsp. milk in a microwave-safe bowl. Add chocolate chips, cocoa, and cof­fee. Microwave at HIGH for 1 min. or until melted. Stir in 1/2 tsp. vanilla. Spread into prepared pan.
2. Combine the remaining milk, peanut butter chips, and peanut but­ter in a microwave-safe bowl. Microwave at HIGH for 1 min. or until melted. Stir in remaining 1/2 tsp. vanilla. Spread evenly over chocolate layer, and sprinkle with peanuts. Cover and chill 2 hours. Cut into 25 squares.