Local Farmers Market Pizza

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 2 C thinly sliced onion
• 1 tsp chopped fresh thyme
• 2 C thinly sliced red bell pepper
• 5 garlic cloves, thinly sliced
• 1 C fresh corn kernels (about 2 ears)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (16-oz.) refrigerated fresh pizza crust dough
• Cooking spray
• 5 oz. thinly sliced fresh mozzarella cheese
• 1/3 C (1 1/2 oz) grated Parmigiano-Reggiano cheese
• 1 C cherry tomatoes, halved
• 1/3 C fresh basil leaves

Directions:

• Preheat oven to 425 degrees.  Position an oven rack in the next to lowest setting.  Place a 16-inch pizza pan on the rack.
• Heat a large nonstick skillet over medium-high heat.  Add olive oil to pan, and swirl to coat.  Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.  Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.  Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
• Roll dough into a 16-inch circle on a lightly floured surface.  Remove pan from oven.  Coat the pan with cooking spray.  Place dough on pan.  Arrange mozzarella slices evenly over dough.  Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.  Bake at 425 degrees for 23 minutes.  Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.  Remove from oven; sprinkle with basil.  Cut into 6 slices.

Author: CookingLight.com
Nutritional Facts:

• Calories - 355
• Yields 6 servings
• Serving size - 1 slice

Rating:
Comments:

Sirloin Skwers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Ingredients:

• Pepper Sauce:
• 4 red bell peppers
• 1/2 C fresh cilantro leaves
• 1/4 C extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp caraway seeds
• 1/2 tsp crushed red pepper
• Couscous:
• 1 C water
• 1 C fat-free, lower-sodium chicken broth
• 1 bay leaf
• 2 C uncooked couscous
• 8 oz. squash, cut lengthwise into 1/2-inch-thick slices
• 8 oz. zucchini, cut lengthwise into 1/2-inch-thick slices
• 4 green onions, trimmed
• Cooking spray
• Skewers:
• 1 1/2 lbs top sirloin steak, cut into 1-inch cubes
• 3/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Directions:

• Preheat broiler.
• To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes.  Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil for 12 minutes of until blackened.  Place in a paper bag, and fold to close tightly.  Let stand for 20 minutes.  Peel.  Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
• Preheat grill to medium-high heat.
• To prepare couscous, combine 1 cut water, broth, and bay leaf in a medium saucepan; bring to a boil.  Stir in couscous; cover.  Remove from heat; let stand 10 minutes.  Fluff with a fork; discard bay leaf.
• Arrange vegetables (through green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked.  Remove from heat; coarsely chop vegetables.  Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently.  Keep warm.
• To prepare skewers, thread beef onto 12 (7-inch) skewers.  Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 tsp salt.  Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.  Serve with couscous mixture and remaining sauce.

Author: CookingLight.com
Nutritional Facts:

• Calories - 525
• Yields 6 servings
• Serving size - 2 skewers, 1 1/3 C couscous, and 1/4 C sauce

Rating:
Comments:

Spice-Rubbed Flank Steak with Fresh Salsa

Ingredients:

• Salsa:
• 2 C chopped seeded tomato
• 1/2 C finely chopped red onion
• 1/4 C chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground red pepper
• Steak:
• 1 tsp garlic powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp chipotle chile powder
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 tsp ground cinnamon
• 1 (1 1/2 lb) flank steak, trimmed
• 1 Tbsp extra-virgin olive oil
• Cooking spray

Directions:

• Preheat grill to high heat.
• To prepare salsa, combine first 7 ingredients in a bowl.
• To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon).  Brush both sides of steak with olive oil, and sprinkle with spice mixture.  Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness.  Let stand for 5 minutes.  Cut the steak diagonally across grain into thin slices.  Serve with salsa.

Author: CookingLight.com
Nutritional Facts:

• Calories - 253
• Yields 6 servings
• Serving size - 3 oz. steak and 1/3 C salsa

Rating:
Comments:

Grilled Stuffed Jalapenos

Ingredients:

• 2 slices center cut bacon
• 1/2 C (4 oz.) cream cheese, softened
• 1/2 C (4 oz.) fat-free cream cheese, softened
• 1/4 C (1 oz.) shredded extra-sharp cheddar cheese
• 1/4 C minced green onions
• 1 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1 small garlic clove, minced
• 14 jalapeno peppers, halved lengthwise and seeded
• Cooking spray
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped seeded tomato

Directions:

• Preheat grill to medium-high heat.
• Cook the bacon in a skillet over medium heat until crisp.  Remove bacon from pan, and drain on paper towels.  Crumble bacon.  Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine.  Divide cheese evenly and fill the pepper halves.  Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray.  Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.  Place the peppers on a serving platter.  Sprinkle with cilantro and tomato.

Author: CookingLight.com
Nutritional Facts:

• Calories - 56
• Yields 14 servings
• Serving size - 2 pepper halves

Rating:
Comments:

Baked Ziti and Summer Vegetables

Ingredients:

• 4 oz. uncooked ziti
• 1 Tbsp olive oil
• 2 C chopped yellow squash
• 1 C chopped zucchini
• 1/2 C chopped onion
• 2 C chopped tomato
• 2 garlic cloves, minced
• 1 C (4 oz.) shredded part-skim mozzarella cheese, divided
• 2 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano
• 3/4 tsp salt, divided
• 1/8 tsp crushed red pepper
• 1/4 C (2 oz.) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Directions:

• Cook pasta according to package directions, omitting salt and fat; drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat.  Add oil to pan.  Add squash, zucchini, and onion; saute 5 minutes.  Add tomato and garlic; saute 3 minutes.  Remove from heat; stir in pasta, 1/2 C mozzarella, herbs, 1/2 tsp salt and pepper.
• Combine ricotta, remaining salt, and egg.  Stir into pasta mixture.  Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella.  Bake at 400 degrees for 15 minutes or until bubbly and browned.

Author: CookingLight.com
Nutritional Facts:

• Calories - 301
• Yields 4 servings
• Serving size - 1 1/2 C

Rating:
Comments:

Triple-Flavored Big-Batch Cookies

Ingredients:

•  
• 3  cups  unbleached or all-purpose flour
• 2  cups  rolled oats
• 3  Tbsp.  unsweetened cocoa powder
• 2  tsp.  baking soda
• 1/2  tsp.  salt
• 2  cups  butter, softened
• 1  cup  chunky peanut butter
• 1-1/2  cups  granulated sugar
• 1-1/2  cups  packed brown sugar
• 3    eggs
• 2  tsp.  vanilla
• 3  cups  semisweet chocolate pieces

Directions:

• In a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
  In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in semisweet chocolate pieces.
   Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool. Makes 10 to 11 dozen cookies.

Author: MidwestLiving.com
Nutritional Facts:

• Calories - 90
• Yields 10 to 11 dozen cookies

Rating:
Comments:

Crispy Taco Shells

Ingredients:

• 12   6-inch corn tortillas
• Canola oil cooking spray
• 3/4 teaspoon  chili powder, divided
• 1/4 teaspoon  salt, divided

Directions:

• 1. Preheat oven to 375 degrees F .
  2. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
  3. Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
  4. Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
  Tips:
  Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375 degrees F until crispy, 7 to 10 minutes.
  MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Reheat at 375 degrees F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack

Author: EatingWell.com
Nutritional Facts:

• Calories - 114
• Yields 6 servings
• Serving size - 2 taco shells

Rating:
Comments:

Berry Berry Cool Pie

Ingredients:

• 1 can  (14 oz.) Eagle Brand® Sweetened Condensed Milk
• 1/2 cup  lemon juice
• 2 cups  assorted fresh berries (raspberries, blueberries or blackberries)
• 1 tub  (8 oz.) frozen non-dairy whipped topping, thawed
• 1   Keebler® Ready Crust® Graham Pie Crust

Directions:

• In large bowl combine sweetened condensed milk and lemon juice.
• Stir in berries. Fold in whipped topping. Spread in crust.
• Freeze at least 5 hours or until firm. Let stand at room temperature for 30 to 40 minutes before cutting. Garnish as desired.

Author: Ready Crust
Nutritional Facts:

• Calories - 370

Rating:
Comments:

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Ingredients:

• 8 ounces uncooked orecchiette pasta
• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup thinly sliced radishes
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free buttermilk
• 3 tablespoons minced fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced

Directions:

• Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
• Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
  Author:  CookingLight.com

Nutritional Facts:

• Calories - 340
• Yields 4 servings
• Serving size - 1 1/4 C

Rating:
Comments:

Lemon Butter Salmon & Broccoli Penne

Ingredients:

• 4 oz. salmon
• 3 oz. dry whole-grain penne pasta
• 1 1/2 C frozen broccoli florets
• 1 Tbsp butter, melted
• 4 Tbsp low-sodium vegetable broth or water
• 1 lemon, zested and juiced
• 1 garlic clove, minced

Directions:

• Broil or grill salmon for about 8 minutes per inch of thickness.  Cook pasta according to package directions.  Heat broccoli in microwave until warm, about 4 minutes.  Whisk together melted butter, broth or water, lemon zest and juice, and garlic.  Toss penne with broccoli and place cooked salmon on top.  Drizzle lemon-butter sauce over all.

Author: Fitness
Nutritional Facts:

• Calories 547
• Yields 1 serving

Rating:
Comments:

Stir-Fried Shrimp with Honey Walnuts

Ingredients:

• Honey Walnuts:
• 2/3 cup walnut halves
• 1/2 cup water
• 1 t ablespoon honey
  
  Shrimp:
• 1 lb large shrimp, shelled and deveined
• 1/4 cup dry sherry
• 1 tablespoon grated fresh ginger
• 3/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons sugar
• 2 tablespoons rice vinegar or white vinegar
• 1-1/2 tablespoons cornstarch
• 1 teaspoon dark Asian sesame oil
• 1/8 teaspoon ground red pepper
• 3 tablespoons vegetable oil
• 8 medium-size scallions, diagonally cut into 11/2-inch pieces
• 1 large sweet red pepper, cored, seeded and cut in 1-inch pieces
• 2 cloves garlic, finely chopped
• 1 pound snow peas, trimmed and strings removed
• Hot cooked rice (optional)
  
  Directions:
• Walnuts: Bring nuts, water and honey in small saucepan to boiling over medium heat; cook 5 to 8 minutes, until water boils away and nuts begin to sizzle. When coated, remove nuts to heat-proof plate to dry. (Can be prepared ahead.)
• Shrimp: Mix shrimp, 2 tablespoons sherry and ginger in bowl; refrigerate at least 1 hour.
• Combine remaining 2 tablespoons sherry, chicken broth, soy sauce, ketchup, sugar, vinegar, cornstarch, sesame oil and ground red pepper in small bowl.
• Heat 1 tablespoon oil in large skillet over high heat. Add honey walnuts to skillet; stir-fry until crisp and brown, about 2 or 3 minutes. Turn out onto heat-proof plate.
• Heat 1 tablespoon oil in same skillet. Drain shrimp. Add shrimp, scallions, red pepper and garlic to skillet; stir-fry 3 to 5 minutes or until vegetables are crisp-tender and shrimp are pink and curled. Remove to large platter; keep warm.
• Wipe out skillet. Heat remaining oil in skillet. Add snow peas; stir-fry 1 minute, just until tender. Return shrimp and vegetables to skillet. Stir in ketchup-cornstarch mixture. Bring to boiling; cook, stirring frequently, until thickened, 2 to 3 minutes.
• Serve shrimp over hot rice if desired. Top with honey walnuts.
  
  
  Author:  Family Circle

Nutritional Facts:

• Calories - 279
• Yields 6 servings

Rating:
Comments:

Lemon Herb Loaf Pan Chicken

Ingredients:

• 2x Chickens (2.5 to 3Lbs each)
• 4 Cloves Elephant garlic, quartered (or 8 cloves of regular garlic)
• 2x Lemons, quartered
• 1 1/2 cups Applesauce (no sugar added)
• 1/3 cup Favorite poultry dry rub
• 1/4 cup Worcestershire sauce
• 10 sprigs Thyme, rough-chopped (about 1/4 cup)
• 5 sprigs Rosemary, rough-chopped (about 1/4 cup)
• 5 sprigs Sage, rough-chopped(about 1/8 cup)

Directions:

• Prepare grill for indirect cooking over medium/high heat (350-375deg)
• Combine the lemons, garlic, herbs and 1 Tbs of the rub in a mixing bowl and stir to combine
• Combine the applesauce and Worcestershire sauce in a small bowl
• Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels
• Stuff each with half of the lemon, garlic and herb mixture
• Smear the entire outside of each chicken liberally with the applesauce mixture
• Coat the outside of each chicken equally with the remaining rub
• Set the chickens in a 9" x 13" disposable aluminum pan facing in opposite directions
• Cook the chickens indirect for 90 minutes
• Flip each chicken over in the pan and continue cooking for 30 minutes or until thigh temp is 180deg
• Flip each chicken over again and continue cooking for 10 minutes
• Remove pan from the grill, tent with foil and let the chickens rest for 15 minutes
• Serve

Author: Patio Daddio BBQ
Nutritional Facts:

Rating:
Comments:

Tex-Mex Chopped Salad

Ingredients:

• 1 pkg (10 oz) torn salad greens
• 3/4 C mexican style 2% milk finely shredded four cheese
• 1 avocado, chopped
• 1/4 C finely chopped red onions
• 1/4 C light ranch dressing
• 1/4 C medium salsa
• 1 C baked tortilla chips, coarsely broken

Directions:

• Combine first four ingredients in a large bowl.
• Mix dressing and salsa.  Add to salad; toss to coat.
• Add chips; mix lightly.  Serve immediately.

Author: Kraft.com
Nutritional Facts:

• Calories - 150
• Yields 6 servings
• Serving size - 1 1/3 C

Rating:
Comments:

Parmesan-Crusted Chicken Tenders

Ingredients:

• Canola or olive oil cooking spray
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup finely shredded Parmesan cheese
• 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1 pound chicken tenders
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup marinara sauce, heated

Directions:

• Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
• Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
• Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.

Author: EatingWell.com
Nutritional Facts:

• Calories - 293
• Yields 4 servings

Rating:
Comments:

Smoked Salmon Dip

Ingredients:

• 1 (8-ounce) tub light cream cheese
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• 4 ounces smoked salmon, chopped, divided
• Dill sprigs (optional)

Directions:

• Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs, if desired.

Author: CookingLight.com
Nutritional Facts:

• Calories - 56
• Yields 12 servings
• Serving size - 2 Tbsp

Rating:
Comments:

Rosemary Potatoes

Ingredients:

• 1 tablespoon butter
• 1 teaspoon bottled minced garlic
• 1 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds red potatoes, quartered (about 4 cups

Directions:

• Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.

Author: CookingLight.com
Nutritional Facts:

• Calories - 155
• Yields 4 servings
• Serving size - 3/4 C

Rating:
Comments:

Barley Pilaf with Sautéed Mushrooms

Ingredients:

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 cup boiling water
• 2 tablespoons olive oil, divided
• 3 cups chopped button mushrooms (about 8 ounces)
• 1/2 cup dry white wine
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 cup finely chopped onion
• 2 1/4 cups water
• 1 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 4 cups sliced button mushrooms (about 8 ounces)

Directions:

• Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
• Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
• Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
• Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.

Author: CookingLight.com
Nutritional Facts:

• Calories - 322
• Yields 4 servings
• Serving size - 1 1/4 C pilaf and 1/4 C mushrooms

Rating:
Comments:

Fire and Spice Ham

Ingredients:

• 1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
• Cooking spray
• 1/2 cup red pepper jelly
• 1/2 cup pineapple preserves
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cloves

Directions:

• Preheat oven to 425°.
• Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.
• Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.

Author: CookingLight.com
Nutritional Facts:

• Calories - 188
• Yields 18 servings
• Serving size - about 3 oz.

Rating:
Comments:

Salmon Tacos

Ingredients:

• 14 t0 16 oz. cooked salmon, flaked
• 1 Tbsp lime juice
• 8 -  6 inch corn tortillas, warmed
• 1 C packaged shredded cabbage with carrot (coleslaw mix)
• 1/2 C thinly sliced red sweet pepper
• 1 recipe Sour Cream Drizzle (recipe below)
• Snipped fresh cilantro (optional)
• Lime wedges (optional)

Directions:

• In small bowl, toss together salmon and lime juice until combined.
• Place two tortillas on each of four serving plates.  Top half of each tortilla with cabbage, sweet pepper, and salmon mixture.  Fold remaining half of each tortilla over salmon mixture to form a taco.  To each taco with Sour Cream Drizzle.  If desired, sprinkle with snipped cilantro and serve with lime wedges.
• Sour Cream Drizzle - In a small bowl, stir together 1/3 C light dairy sour cream, 1 Tbsp snipped fresh cilantro, 1 Tbsp lime juice, 1/8 tsp salt and 1/8 tsp ground chipotle chile pepper or chili powder.

Author: DiabeticLiving.com
Nutritional Facts:

• Calories - 354
• Yields 4 servings
• Serving size - 2 tacos

Rating:
Comments:

Turkey and Granny Smith Apple Sandwich

Ingredients:

• 3 oz. deli turkey
• 1/2 granny smith apple, thinly sliced
• 1/2 C salad greens
• 1 Tbsp Dijon mustard
• 2 slices whole wheat bread

Directions:

• Assemble all ingredients into a sandwich.

Author: FamilyCircle.com
Nutritional Facts:

Rating:
Comments:

Greek Yogurt with Honey

Ingredients:

• 1 C plain, non-fat Greek yogurt
• 2 Tbsp roasted, unsalted sunflower seeds
• 1 Tbsp honey

Directions:

• Mix all ingredients together.
• Good for a morning snack.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 277

Rating:
Comments:

Pizza Tortilla Rolls

Ingredients:

• 3/4 cup  chopped onion
• 1/2 cup  chopped green sweet pepper
• 1 tablespoon  margarine or butter
• 1/2 teaspoon  dried Italian seasoning, crushed
• 1/4 teaspoon  crushed red pepper
• 6   7-inch flour tortillas
• 1 8-ounce  can pizza sauce
• 1 8-ounce  package shredded 4-cheese pizza cheese (2 cups)
• 1 tablespoon  cooking oil
• 2 tablespoons  grated Parmesan cheese

Directions:

• Cook onion and sweet pepper in margarine or butter in a skillet until vegetables are tender. Stir in Italian seasoning and crushed pepper.
• Spread each tortilla with about 1 tablespoon of the pizza sauce, spreading sauce to about 1/2 inch from edges (reserve remaining sauce). Divide onion-pepper mixture among the tortillas, spooning it evenly atop the sauce. Sprinkle the pizza cheese evenly over the onion-pepper mixture, leaving a 1/2-inch border around the edges. 
• Roll up tortillas from one side and place on a foil-lined baking sheet with seam sides down. Brush lightly with a little cooking oil. Sprinkle with the Parmesan cheese. 
• Bake in a 400 degree F oven about 8 minutes or until cheese is melted. Meanwhile, heat remaining pizza sauce in a small saucepan. To serve, use a sharp knife to cut each tortilla roll into four pieces. Serve warm with the heated pizza sauce for dipping. Makes 24 appetizers.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 65
• Yields 24 servings

Rating:
Comments:

Ancho Glazed Salmon

Ingredients:

• 2  medium  sweet potatoes
• 1  Tbsp.  sugar
• 1  tsp.  salt
• 1  tsp.  ground cumin
• 1  tsp.  ground ancho chili pepper or chili powder
• Olive oil cooking spray
• 4  5- to 6-oz.  skinless salmon fillets
• 2  Tbsp.  fresh cilantro sprigs

Directions:

• Preheat broiler. Scrub potatoes. Halve lengthwise; cut in 1.4-inch slices. Place on greased rack of unheated broiler pan. In bowl combine sugar, salt, cumin, and chili pepper. Coat potatoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking.
• Meanwhile, rinse salmon; pat dry. Sprinkle with remaining spice. In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork; turn once midway through cooking. Add cilantro. Serves 4.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 363
• Yields 4 servings

Rating:
Comments:

Corn Muffins

Ingredients:

• 1-1/4  cups  cornmeal
• 1  cup  all-purpose flour
• 1/4  cup  sugar
• 1-1/4  teaspoons  salt
• 2  teaspoons  baking powder
• 2  eggs, lightly beaten
• 1/4  cup  vegetable oil
• 1/4  teaspoon  hot-pepper sauce
• 1 cup  milk
• 1 cup  shredded pepper-Jack cheese (about 4 ounces)
• 1 cup  fresh corn kernels

Directions:

• Heat oven to 425°F. Coat 2 mini-muffin pans with nonstick cooking spray.
• Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.
• Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.
• Bake at 425°F for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 116
• Yields - 24 mini muffins

Rating:
Comments:

Pecan Streusel Coffee Cake

Ingredients:

• 1/2  cup  chopped pecans
• 1/2  cup  light-brown sugar
• 1 1/4  teaspoons  ground cinnamon
• 2 1/2  cups  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1 1/2  teaspoons  baking soda
• 1/4  teaspoon  salt
• 6  tablespoons  unsalted butter, softened
• 1/2  cup  Splenda for Baking
• 2  eggs
• 4  egg whites
• 1 1/2  teaspoons  vanilla extract
• 2  containers (6 ounces each)  fat-free plain yogurt

Directions:

• Heat oven to 350 degrees F. Coat a 10-inch tube pan with nonstick cooking spray.
• Combine pecans, brown sugar and cinnamon in small bowl. Set aside.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• In a second large bowl, beat butter and Splenda on medium speed until fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla.
• Reduce speed to low and alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
• Spread half of the batter into prepared pan and sprinkle evenly with half of pecan mixture. Carefully spread remaining batter over top and sprinkle with remaining pecan mixture.
• Bake at 350 degrees F. for 50 to 55 minutes or until a toothpick inserted in cake comes out clean. Cool on a wire rack for 20 minutes. Gently remove side from pan. Run a small sharp knife around bottom and center and cool completely before removing from pan.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 206
• Yields 16 servings

Rating:
Comments:

Chipotle Chicken Wagon Wheels

Ingredients:

• 1  tablespoon  vegetable oil
• 1-1/2  pounds  boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
• 1/2  red onion, thinly sliced
• 2  cloves  garlic, peeled and chopped
• 1  can (14-1/2 ounces)  diced tomatoes, drained
• 3/4  cup  fat-free half-and-half
• 2  chipotle peppers in adobo, seeded and chopped
• 3/4  teaspoon  salt
• 2  tablespoons  chopped cilantro
• 1  pound  wagon wheel pasta

Directions:

• Heat a large nonstick skillet over medium-high heat. Add oil and chicken. Cook 5 minutes, turning after 3 minutes. Add onion and garlic; cook 3 minutes. Stir in tomatoes, half-and-half, chipotle and salt. Simmer, uncovered, 4 minutes, stirring occasionally. Add cilantro.
• Meanwhile, cook pasta following package directions, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.
• Toss pasta with sauce. Add reserved water as needed to thin out sauce.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 467
• Yields 6 servings

Rating:
Comments:

Creamy Rotini and Salmon

Ingredients:

• 1/2  pound  salmon fillet (1 piece)
• 1  box (14-1/2-ounces)  omega-3-enriched rotini pasta (such as Barilla)
• 2  cups  fat-free half-and-half
• 2  teaspoons  cornstarch
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1/8  teaspoon  cayenne pepper
• 1  box (10 ounces)  frozen pean, thawed
• 1/2  cup  grated Parmesan cheese
• 1/3  cup  toasted walnuts, coarsely chopped

Directions:

• Heat oven to 450°. Coat a small baking pan with nonstick cooking spray. Add salmon to pan and bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.
• Meanwhile, cook pasta following package directions. Drain and return to pot.
• While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in 1/4 cup of the Parmesan cheese.
• Stir sauce into drained pasta. Remove skin from salmon and discard. Flake salmon into bite-size pieces and gently stir into pasta. Top with remaining 1/4 cup cheese and the nuts and serve.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 479
• Yields 6 servings

Rating:
Comments:

Chicken and Broccoli Alfredo

Ingredients:

• 1  pound  boneless, skinless chicken breast, cut into 1-inch pieces
• 1  large onion, chopped
• 4  cups  broccoli florets
• 1  can (14.5 ounces)  petite diced tomatoes, drained
• 1/4  cup  reduced-fat scallion and chive cream cheese (such as Philadelphia)
• 1  tablespoon plus 1 teaspoon  olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  tablespoon  flour
• 1/2  teaspoon  dried thyme

Directions:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
• Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover; cook for 4 minutes or until broccoli is crisp-tender.
• Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan; stir until well blended.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 272
• Yields 4 servings

Rating:
Comments:

Spicy Chicken & Mushrooms

Ingredients:

• 1  tablespoon  olive oil
• 2  cloves  garlic, minced
• 1  tablespoon  minced ginger
• 2  cups  sliced mushrooms
• 4  scallions, sliced
• 1/2  teaspoon  red pepper flakes
• 1/2  teaspoon  each salt and black pepper
• 1  pound  boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1-1/2  tablespoons  low-sodium soy sauce
• 1  tablespoon  rice vinegar
• 1/2  cup  chopped cilantro
• 3  cups  cooked rice (optional)

Directions:

• Heat oil in a medium-size skillet over medium heat. Add garlic and ginger to pan; cook 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/4 teaspoon each of the salt and pepper; cook 3 minutes, stirring often.
• Reduce heat to medium. Add chicken to pan and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring, for 4 minutes or until cooked through.
• Stir in soy sauce, vinegar and cilantro; cook 2 minutes. Serve with rice, if desired.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 176
• Yields 4 servings

Rating:
Comments:

Classic Cole Slaw

Ingredients:

• 1/2  green cabbage (about 1-1/2 pounds)
• 1 C  shredded carrots
• 1/2 C    light mayonnaise
• 1/2 C  sour cream
• 1/4 C  sugar
• 2 Tbsp fresh lemon juice (1/2 lemon)
• 1/2 tsp celery seed
• 1/4 tsp salt

Directions:

• Cut cabbage in quarters and cut out tough stem. Thinly slice into shred. Combine with carrots in large bowl.
• In a small bowl, whisk the mayo, sour cream, sugar, lemon juice, celery seed and salt until blended. Toss with cabbage mixture in bowl. Cover bowl with plastic; refrigerate at least an hour.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 137
• Yields 8 servings

Rating:
Comments:

Southwestern Beef & Bean Burger Wraps

Ingredients:

• 12 ounces 93%-lean ground beef
• 1 cup refried beans
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped pickled jalapenos
• 1 avocado, peeled and pitted
• 1/2 cup prepared salsa
• 1/8 teaspoon garlic powder
• 4 whole-wheat tortillas, warmed (see Tip)
• 2 cups shredded romaine lettuce
• 1/2 cup shredded pepper Jack cheese
• 1 lime, cut into 4 wedges

Directions:

• Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
• Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
• Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
• Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
• Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

Author: EatingWell.com
Nutritional Facts

• Calories - 394
• Yields - 4 servings
• Serving size - 1 sandwich

Rating:
Comments:

Tijuana Torta

Ingredients:

• 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded green cabbage

Directions:

• Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
• Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Author: EatingWell.com
Nutritional Facts:

• Calories -  354
• Yields - 4 servings
• Serving size - 1 torta

Rating:
Comments:

Stuffed Pork Sandwich

Ingredients:

• 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
• 2 thin slices Swiss cheese, (1 ounce each), cut in half
• 4 dill pickle sandwich slices
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 4 whole-wheat hamburger buns, toasted
• 2 teaspoons Dijon mustard
• 4 slices tomato
• 2 romaine lettuce leaves, cut in half

Directions:

• Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
• Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
• To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.

Author: EatingWell.com
Nutritional Facts:

• Calories - 353
• Yields - 4 servings
• Serving size - 1 sandwich
• 
  

Rating:
Comments:

Turkey and Balsamic Onion Quesadillas

Ingredients:

• 1 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 4 10-inch whole-wheat tortillas
• 1 cup shredded sharp Cheddar cheese
• 8 slices deli turkey, preferably smoked (8 ounces)

Directions:

• Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
• Warm 2 tortillas in a large nonstick skillet over medium-high heat for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, flatten gently with a spatula and cook until the cheese starts to melt, about 2 minutes. Flip and cook until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover to keep warm. Make 2 more quesadillas with the remaining ingredients.

Author: EatingWell.com
Nutritional Facts:

•  Calories - 328
• Yields 4 servings
• Serving size - 1 quesadilla

Rating:
Comments:

Pork Chop Suey

Ingredients:

• 1 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses, preferably blackstrap
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons cornstarch
• 2 tablespoons canola oil, divided
• 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced
• 3 cups mung bean sprouts
• 1 tablespoon minced fresh ginger

Directions:

• Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
• Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Author: EatingWell.com
Nutritional Facts:

•  Calories - 280
• Yields 4 servings
• Serving size - 1 C

Rating:
Comments:

Maple-Glazed Brussels Sprouts

Ingredients:

• Brussels Sprouts
• 2 Tbps maple syrup
• 1 Tbsp olive oil
• 2 tsp grainy mustard
• salt

Directions:

• Preheat oven to 400 degrees.
• Whisk together maple syrup, oil, mustard and salt.
• Slice sprouts in half, toss with maple mixture and roast at 400 degrees for 20 minutes.

Author: Runners World magazine
Nutritional Facts:

Rating:
Comments:

Pretty-in-Pink Strawberry Cupcakes

Ingredients:

Cupcake Recipe

• 1 package(s) (18 1/4-oz.) cake mix, plain white or yellow
• 1 package(s) (3-oz.) strawberry gelatin
• 1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries)
• 3/4 cup(s) milk
• 3/4 cup(s) vegetable oil
• 4 large eggs

Frosting Recipe

• 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
• 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
• 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
• 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
• sprinkles, pink and white, for garnish (optional)
• 24 slice(s) strawberry, for garnish (optional)

Directions:

• Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
• Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
• Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
• Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
• Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.

Author: Delish.com
Nutritional Facts:

•  Calories - 308
• Yields 22 to 24 cupcakes

Rating:
Comments:

Molten Chocolate Cakes

Ingredients:

• 1/4 cup(s) granulated sugar, plus additional for dusting
• 4  1-ounce squares semisweet chocolate, chopped
• 1/2 cup(s) (1 stick) butter or margarine, cut into pieces
• 1/4 cup(s) heavy or whipping cream
• 1/2 teaspoon(s) vanilla extract
• 1/4 cup(s) all-purpose flour
• 2 large eggs
• 2 large egg yolks
• Confectioners' sugar
• Whipped cream or vanilla ice cream, optional

Directions:

• Preheat oven to 400 degrees F. Grease eight 6-ounce custard cups. Dust with granulated sugar.
• In heavy 3-quart saucepan, heat chocolate, butter, and cream over low heat, stirring occasionally, until chocolate has melted and mixture is smooth. Remove pan from heat. Add vanilla. With wire whisk, stir in flour just until mixture is smooth.
• In medium bowl, with mixer at high speed, beat 1/4 cup granulated sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
• Divide batter evenly among prepared custard cups. (Can be made ahead. Wrap well and refrigerate up to 24 hours or freeze up to 2 weeks.) Place cups in jelly-roll pan and bake cakes until edges are set but centers still jiggle, 8 to 10 minutes.
• Cool in pan on wire rack 3 minutes. Run thin knife around sides of cups to loosen cakes; invert onto plates. Dust with confectioners' sugar. Serve immediately with whipped cream or ice cream, if desired.

Author: Good Housekeeping
Nutritional Facts:

•  Calories - 280
• Yields 8 cakes

Rating:
Comments:

Lobster-Noodle Casserole

Ingredients:

• 2  (1 1/2-pound) fresh lobsters
• 3 tablespoon(s) salt
• 1/2 teaspoon(s) salt
• 3 tablespoon(s) butter
• 1  shallot, finely chopped
• 1 tablespoon(s) tomato paste
• 3 clove(s) garlic, peeled and smashed
• 1/4 cup(s) brandy
• 1/2 cup(s) heavy cream
• 1/8 teaspoon(s) fresh-ground black pepper
• 1/2 pound(s) (medium) egg noodles, cooked and drained
• 1 tablespoon(s) fresh lemon juice
• 6 sprig(s) thyme

Directions:

• Cook the lobsters:
  Fill a large bowl halfway with ice and water and set aside. Bring a large pot of water and 3 tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs. Reduce heat to low and cook, covered, for 4 minutes. Drain the lobsters and place in the prepared ice bath to cool. Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.
• Bake the casseroles:
  Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with 1 tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat. Add the shallot and cook until soft. Add the reserved shells, tomato paste, and garlic and cook, stirring continuously, for 5 minutes. Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 1/2 cups water, and simmer until thickened slightly -- about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat. Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot -- about 20 minutes. Garnish with thyme sprigs and serve immediately.

Author: Country Living
Nutritional Facts:

•  Calories - 595
• Yields 4 servings

Rating:
Comments:

Pineapple and Soy-Glazed Salmon

Ingredients:

• 1 1/4 cup(s) pineapple juice
• 2 tablespoon(s) low-sodium soy sauce
• 1/4 cup(s) dry sherry
• 1 teaspoon(s) light brown sugar
• 2 tablespoon(s) miso
• 4  (6-ounce) skinless salmon fillets
• 1/4 teaspoon(s) fresh-ground black pepper

Directions:

• Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
• Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque -- about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown -- 2 to 3 minutes. Serve immediately.

Author: Country Living
Nutritional Facts:

•  Calories - 329
• Yields 4 servings

Rating:
Comments:

Chocolate Crunch

Ingredients:

• 1 cup Wheat Chex cereal, (2 ounces)
• 1 cup pretzel sticks broken in half, (2 ounces)
• 1/4 cup salted roasted almonds, (2 1/2 ounces)
• 3 tablespoons bittersweet chocolate chips, melted (see Tip)

Directions:

•  Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
• Tip -  To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Author: EatingWell.com
Nutritional Facts:

•  Calories - 218
• Yields 4 servings
• Serving size - 3/4 C

Rating:
Comments:

Fish Sticks

Ingredients:

• Canola oil cooking spray
• 1 cup(s) whole-wheat dry breadcrumbs
• 1 cup(s) whole-grain cereal flakes
• 1 teaspoon(s) lemon pepper
• 1/2 teaspoon(s) garlic powder
• 1/2 teaspoon(s) paprika
• 1/4 teaspoon(s) salt
• 1/2 cup(s) all-purpose flour
• 2  large egg whites
• 1 pound(s) tilapia fillets

Directions:

• Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
• Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
• Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
• Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

Author: EatingWell.com
Nutritional Facts:

•  Calories - 274
• Yields 4 servings

Rating:
Comments:

BBQ Chicken Tenders

Ingredients:

• 1 cup(s) prepared barbecue sauce
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) honey
• 1 1/2 pound(s) chicken tenders (see Tips & Techniques)
• 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 2 large eggs
• 1 3/4 cup(s) coarse dry breadcrumbs, preferably whole-wheat (see Tips & Techniques)
• Olive oil or canola oil cooking spray

Directions:

• Combine barbecue sauce, mustard, and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
• Combine flour, salt, and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
• Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Author: EatingWell.com
Nutritional Facts:

• Calories -  67
• Yields 24 tenders

Rating:
Comments: