My Favorite Recipes!

Beef Stroganoff

2012-01-25T18:47:00.000-08:00

10 oz. package whole wheat egg noodles

1 lb. sirloin steak, sliced into thin strips

1 large yellow onion, chopped

16 oz. mushrooms, sliced

1 ½ cups beef broth

3 tablespoons Worcestershire sauce

1 tablespoon Red Wine Vinegar

½ cup light sour cream

½ cup fresh parsley, chopped

1 tablespoons olive oil

2 tablespoons butter

2 tablespoons flour

salt

freshly ground black pepper

Cook pasta in a large pot of salted water according to package directions, until al dente. Drain, rinse, and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add steak, season generously with salt and pepper and cook until brown on the outside, but not completely cooked through, 3-4 minutes. Remove from skillet and set aside.

In same skillet, turn heat down to medium, add 2 tablespoons butter, and add onions and mushrooms. Season with salt and pepper. Cook until onions are translucent and mushrooms are tender. Sprinkle vegetables with 2 tablespoons flour; stir and cook for 1-2 minutes, until flour is cooked through. Add beef broth and Worcestershire sauce. Add steak back to the pan and stir to combine. Turn heat to low and simmer until sauce is thickened, about 5 minutes. Add red wine vinegar and cook 1 minute more. Turn heat off but keep pan on the burner. Add sour cream, parsley, and cooked egg noodles and stir until combined. Season with additional salt and pepper, to taste.

Roasted Root Vegetable Salad

2011-11-30T11:59:00.000-08:00

(Giada De Laurentiis)

serves 6

4 large carrots, peeled and diced

4 large parsnips, peeled and diced

1 cup red pearl onions, peeled

1 tsp herbs de provence

2 tablespoons extra-virgin olive oil

1 tsp coarse salt

¾ tsp black pepper

1 big bag spring mix (about 6 cups)

2 small pears, thinly sliced

½ cup walnuts, toasted in a dry skillet over low heat , until fragrant, about 3 minutes

apple cider vinaigrette (recipe follows)

Preheat the oven to 425. Spread chopped vegetables on a large baking sheet and drizzle with olive oil, salt, pepper, and herbs de provence. Toss with fingers to combine; divide vegetables between two cookie sheets if necessary to avoid crowding. Vegetables should be in a single layer on the pan. Roast for 20 minutes; shake pans to toss vegetables and roast for 15-20 minutes more, until vegetables are golden brown. Set aside to cool. (This can be done ahead of time)

Apple Cider Vinaigrette:

2 tablespoons apple cider vinegar

1 tablespoon honey

¼ tsp coarse salt

¼ tsp black pepper

¼ cup extra-virgin olive oil

Combine all ingredients in a jar or Tupperware and shake until well combined. Set aside. (Can make dressing several days in advance and keep in refrigerator until time to use)

Place lettuce in a large bowl and top with cooled roasted vegetables. Sprinkle with pears and walnuts. Just before serving toss with dressing and toss to combine entire salad.

Roasted Sweet Potato Soup

2011-11-04T18:46:00.000-07:00

2 large sweet potatoes, chopped
2 cups carrots, chopped
1 onion, chopped
4 cups vegetable stock
Extra-Virgin Olive Oil
1 tsp coarse salt
3/4 tsp black pepper
1 tsp dried oregano
1 tsp cinnamon

Preheat oven to 425. Combine sweet potatoes, carrots, onions in a large sheet tray. Drizzle with olive oil and spinkle with salt, pepper, oregano, and cinnamon. Toss with fingers to combine. Divide vegetables onto two trays, if necessary, to avoid crowding. (Vegetables should be in a single layer on the pan). Roast 25-30 minutes, or until vegetables are golden brown and very tender. Remove vegetables from pans and place them into a large pot. Add enough vegetable broth to just cover vegetables. Put lid on pan and bring to a boil. Turn heat down and simmer, with lid on, 15-20 minutes. Remove from heat. Use a hand-held immersion blender (or food processor) to puree soup, adding water as necessary to thin soup out. Serve hot or at room temperature.

Pesto with Roasted Chicken and Vegetables

2011-10-26T17:35:00.000-07:00

4 chicken breasts, chopped into bite-size pieces
2 zucchini, chopped into bite-size pieces
2 yellow squash, chopped into bite-size pieces
1 cup grape tomatoes, halved
1/4 cup shredded parmesan cheese
1/4 cup homemade basil pesto (see recipe from a previous entry)
Extra-virgin Olive Oil
1 tsp coarse salt
1 tsp freshly ground black pepper

Preheat oven to 425. Combine chicken, zucchini, and squash on a large cookie sheet. Toss with olive oil, salt, and pepper until evenly coated. Do not crowd pan; Use two pans if necessary. Roast in the oven for 25-30 minutes, until chicken and vegetables are golden brown, stirring half-way through cooking time. Remove from the oven and stir in pesto and tomatoes. Gently toss together until evenly coated with pesto. Sprinkle with parmesan cheese and stir. Serve warm or cold.

(Delicious served with roasted garlic mashed potatoes and green salad)

Chicken and Pesto Pasta

2011-09-30T12:39:00.001-07:00

3 chicken breasts
1 bag whole wheat penne pasta
1/2 cup homemade basil and spinach pesto (see recipe on previous post)
2 cups grape tomatoes, halved
salt and pepper
extra virgin olive

Cut chicken into bite-size pieces, season with salt and pepper, and saute in hot skillet until cooked through and golden brown. Remove from heat and set aside.

Cook pasta until al dente, according to package directions. Reserve 1/2 cup of pasta cooking water. Drain pasta. Add 1 tablespoon olive oil and 2 tablespoons pesto to bottom of pasta pot. Add pasta back to pot and toss with tongs or wooden spoon to combine with pesto on the bottom of the pan. Add chicken and remaining pesto to pasta. Toss together, adding tablespoons of pasta water as needed, so mixture is creamy and smooth on the pasta. Add grape tomatoes and gently toss to combine.

Serve hot or cold.

Basil and Spinach Pesto

2011-09-30T12:37:00.000-07:00

Yield 1 cup

(Adapted from Food Network Kitchens recipe)

2 cups fresh basil leaves

1 cups fresh spinach leaves

2 cloves garlic

1/4 cup walnuts

½ cup extra virgin olive oil

½ tsp salt

½ tsp black pepper

½ cup grated parmesan cheese

Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Add cheese and season with salt and pepper. Pulse until smooth. Freeze pesto in a baggie or cover and place in refrigerator.

Pan-Grilled Pork Chops with Grilled Pineapple Salsa

2011-08-08T19:02:00.000-07:00

from Cooking Light Magazine
serves 4

4 boneless center-cut loin pork chops (about ½ inch thick)

1 tablespoon plus 2 teaspoons fresh lime juice, divided

Cooking spray

4 ( ½ inch thick) sliced pineapple

1 medium red onion, cut into ½ inch thick slices

1 tablespoon minced jalapeno pepper

5/8 tsp salt, divided

¼ tsp freshly ground black pepper

Combine pork and 1 tablespoon juice; let stand 10 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender, coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt.

Sprinkle pork with remaining ½ tsp salt and pepper.

Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

(215 calories per serving)

Zucchini Soup

2011-08-08T18:53:00.000-07:00

Serves 6

1 cup chopped yellow onions

3 cups sliced zucchini

1 tsp salt, divided

½ cup skim milk

2 tablespoons butter

2 cups vegetable or chicken broth

1/2 tsp freshly ground pepper, divided

¼ cup fresh basil, thinly sliced

cheddar cheese, grated

bacon, cooked and crumbled

sour cream

In large saucepan cook onions in melted butter until tender. Add zucchini and season vegetables with ½ tsp salt and ¼ tsp pepper. Add vegetable broth and bring to a boil. Simmer with lid on until tender (15 minutes). Add additional ½ tsp salt and ¼ tsp pepper and fresh basil. Cool slightly.

Pour mixture into a blender and puree, or use immersion blender to puree directly in soup pot. Stir in milk. Return to pot if pureeing with a blender and heat through but do not boil. Garnish with cheese, sour cream, and bacon bits.

Edamame and Steak Stir-fry

2011-06-17T12:10:00.000-07:00

(from “Cooking Light Magazine”)

4 servings

1 lb boneless sirloin steak, trimmed and cut into thin strips

2 cups frozen edamame

6 tablespoons water

2-3 yellow or red bell peppers

2 teaspoons minced garlic

6 tablespoons teriyaki basting sauce (Soy Vey Veri Very Teriyaki is my favorite)

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add Steak strips to pan; stir-fry 5 minutes or until steak is done. Transfer meat to a plate. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 1 minute. Stir in teriyaki sauce; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mixture; toss well to coat.

Serve over cooked brown rice if desired.

Apricot Vinaigrette

2011-06-17T11:48:00.000-07:00

(“Rachel Ray 30-Minute Meals”)

Serves 4

1 small shallot or 2 scallions, minced

2 tablespoons white wine vinegar

¼ cup apricot all-fruit spread

¼ cup olive oil

salt and freshly ground black pepper, to taste

zest of 1 orange

Combine scallions, vinegar, and apricot spread in a bowl. Stream in oil as you whisk. Season with salt, pepper, and orange zest

Delicious salad dressing on spinach and arugula salad with pears, feta cheese, etc.

Creamy Broccoli Soup

2011-05-26T09:10:00.000-07:00

Real Simple Magazine
Serves 4

1 tablespoon olive oil
1 onion, chopped
1/8 tsp crushed red pepper (optional)
2 cups low-sodium vegetable broth
1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
1 large russet potato (about 8 oz), cut into 1/2-inch pieces
salt and pepper
2 oz. sharp cheddar cheese, grated (1/2 cup)

Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes. Add the broccoli, broth, potato, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (alternatively, use a handheld immersion blender in the saucepan). Top with the cheddar before serving.

(Toss in some fresh herbs like basil or parsley!)

200 calories per serving

Split Pea Soup

2011-02-09T19:48:00.000-08:00

(Ina Garten, Food Network)

1 cup chopped yellow onions

2 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon dried oregano

1 ½ teaspoons kosher salt

1 teaspoon freshly ground pepper

2 cups medium-diced carrots (3 to 4)

1 cup medium-diced red boiling potatoes (or Idaho potatoes), upeeled (3 medium)

1 pound dried split green peas

8 cups chicken stock

In a large stockpot on low-medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, ½ pound split peas, and chicken stock. Bring to a boil, them simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes. (Some of the peas will have a slight “bite” to them.) Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Salmon Burgers

2011-01-21T17:38:00.000-08:00

"Double Delicious"
serves 4

2 tablespoons chopped fresh ginger

2 cloves garlic

1 tablespoon soy sauce

2 tablespoons hoisin sauce, plus more to top the burgers

2 tablespoons reduced-fat mayo

1 cup finely chopped carrots

½ tsp salt

2 lbs salmon, skin removed, cut into 1-inch pieces

1 teaspoon olive oil

6 whole grain hamburger buns

spinach and sliced tomato, to top burgers

Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayo, carrots, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.

Form the salmon mixture into 6 patties. The mixture will be very soft. Refrigerate for at least 1 hour to firm them up.

Set a skillet to medium heat and add the olive oil. When the pan is hot add the burgers and brown approximately 2 to 3 minutes per side, or until cooked through. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.

(394 calories per burger)

Roast Chicken with Vegetables

2011-01-06T10:25:00.002-08:00

("Sunset Magazine")
serves 4

2 Tablespoons olive oil
3-4 chicken breasts
½ tsp salt
½ tsp freshly ground black pepper
8 small red potatoes
2 tablespoon fresh thyme leaves
2 tablespoon lemon zest
12 oz. broccoli florets

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Sprinkle both sides of chicken with a total of ¼ tsp salt and ¼ tsp pepper, then lay them down in oil. Cut potatoes into ¾-inch wedges and add to pan around chicken. Cook, covered, shaking pan often, until chicken is golden brown, about 7 minutes. Turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme leaves and lemon zest. Place broccoli over chicken and potatoes and sprinkle with ¼ tsp salt and pepper. Put uncovered pan in the oven. Cook until potatoes are tender when pierced, stirring once, 15-20 minutes.

Summer Vegetable and Chicken Hash

2011-01-06T10:25:00.001-08:00

(marthastewart.com)
serves 4

2 chicken breasts, cut into ¾-inch chunks
1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels (or frozen corn)
1 scallion, thinly sliced (1/4 cup)
1 cup cherry tomatoes, halved
½ cup chicken stock
1 teaspoon salt
1/8 tsp freshly ground pepper
1 tablespoon fresh marjoram (or 1 tsp dried)

Heat a skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl. Add remaining teaspoon oil, the corn, and the scallion, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add the stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram.

Sloppy Joes

2011-01-06T10:22:00.000-08:00

("Real Simple")
serves 4

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 red bell pepper, finely chopped
1 lb lean ground beef or turkey
1 6-oz can tomato paste
1 ½ tsp chili powder
1 teaspoon ground cumin
¼ tsp pepper
1/8 tsp ground cinnamon
1 tsp salt
4 whole wheat hamburger buns, toasted
Cheddar cheese and sour cream, optional

Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and bell pepper. Cook until softened, about 3 minutes. Add the beef and cook until cooked through. Discard any fat. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce thickens slightly, about 12 minutes. Serve on toasted buns and top with cheese or sour cream, if desired.

Turkey Parmesan Meatloaf

2011-01-06T10:20:00.000-08:00

("Weight Watchers")
serves 4

1 tablespoon olive oil
1 ¼ lb ground turkey
4 slices whole-wheat bread, made into fine crumbs
1 egg white, beaten
2 tablespoons grated parmesan cheese
½ tsp dried basil
½ tsp salt
¼ tsp dried thyme leaves
¼ tsp pepper
1 onion, chopped
½ cup skim milk
3 tablespoons ketchup
½ tsp garlic powder

Preheat the oven to 350 degrees. Spray an 8x5 loaf pan with nonstick spray. In a small skillet, heat the oil. Sauté the onion until tender, 4-5 minutes. In medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme, and pepper. Blend will. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

Stir-fried Steak and Veggies

2011-01-06T10:19:00.000-08:00

(Mcclellan Family Cookbook)
serves 4

1 lb boneless sirloing steak, thinly sliced (can also use chicken or pork)
1Tbs cornstarch1
1 Tbs brown sugar
¾ tsp ground ginger
2 Tbs olive oil
½ tsp chili powder
2 cups broccoli florets
¼ tsp garlic powder 2 cups cauliflower
¼ tsp pepper
1 large onion, sliced
½ cup cold water
1 cup sliced carrots
¼ cup soy sauce

Wisk together cornstarch, brown sugar, ground ginger, chili powder, garlic powder, pepper, water and soy sauce until smooth; set aside. In hot skillet, stir-fry steak in oil 3 to 5 minutes, then add vegetables and soy sauce mixture. Cover and cook 8 minutes, or until vegetables are crisp-tender. Serve over brown rice. For fresh vegetables, you can substitute 2 bags of frozen vegetables.

Steamed Fish with Ginger and Scallions

2011-01-06T10:18:00.000-08:00

("Everyday Food")
serves 4

3 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce
2 tablespoons finely grated peeled fresh ginger
4 skinless halibut or mahi mahi fillets
salt and freshly ground pepper
6 scallions

In a large skillet with a tight-fitting lid, combine vinegar, soy sauce, and ginger. Season both sides of fish fillets with salt and pepper; place in skillet. Bring liquid to a boil; reduce heat to a gently simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cover and cook until fish is opaque throughout and scallions are just wilted, about 2 minutes more. Serve immediately.

Loaded Twice-Baked Potatoes

2011-01-06T10:17:00.000-08:00

(eatingwell.com)
serves 4

4 medium russet potatoes
8 ounces 90% lean ground turkey or beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat cheddar cheese, divided
½ cup reduced-fat sour cream
1 teaspoon salt
¼ teaspoon pepper
Chives

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often. Transfer to a large bowl. Increase heat to high , add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. Cut the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add ½ cup cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add chives and the potato mixture to the broccoli and meat; stir to combine. Evenly divide the potato mixture among the potato shells and top with the remaining ½ cup cheddar cheese. Microwave on high until the filling is hot and cheese is melted, 2 to 4 minutes.

Shepherd's Pie

2011-01-06T10:16:00.001-08:00

("Lion House International")
serves 4

2 quarts water
1 Tbs salt
3 large potatoes, quartered
2 Tbs butter
½ tsp salt
¼ tsp pepper
¼ to 1/3 cup milk
1 Tbs olive oil
1 large onion, chopped
1 pound lean ground beef or turkey
1 large carrot, grated or chopped
1 Tbs chopped fresh parsley
½ clove garlic, finely chopped
½ tsp dried thyme
1 Tbs soy sauce

In a large saucepan, bring water to a boil; stir in salt. Add potatoes and boil gently for about 15 to 20 minutes or until they are soft. Drain off water and add butter and salt and pepper. Mash the potatoes, adding enough milk to make a smooth mixture. Set aside.

Preheat oven the 375 degrees. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onion and stir-fry until tender. Stir in ground beef; then add carrot, parsley, garlic, and thyme. Cook until beef is thoroughly browned, stirring frequently. Drain off any excess oil. Add soy sauce and stir well. Taste, and add more salt and pepper if desired. Spread the meat mixture evenly in the bottom of a deep pie dish. Top with mashed potatoes. Bake in preheated oven for 30 minutes or until top is lightly browned.

Summer Veggie Potato Salad

2011-01-06T10:14:00.000-08:00

"Sunset Magazine"
8-10 servings

1 lb. small yellow or red potatoes, sliced
1 cup corn kernals
4 roma tomatoes, sliced or cut into thin wedges
¼ cup fresh basil leaves
¼ cup olive oil
3 Tbs. Balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
½ tsp. Dijon mustard
1 tsp sugar
½ cup crumbled feta cheese

In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. In large bowl combine potatoes with tomatoes, corn, and basil. For dressing, combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.

Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

Quinoa and Cucumber Salad

2011-01-06T10:13:00.000-08:00

("Everyday Food")
serves 4

1 cup quinoa
2 cups water
salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
½ English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
¼ cup craisins
¼ cup packed fresh flat-leaf parsley

Combine quinoa and the water in a medium saucepan; add 1 teaspoon salt, and bring to a boil. Put lid on and turn heat down to a simmer and cook 12 minutes, or until quinoa is tender and most of the liquid is absorbed. Remove from heat and let sit for 10 minutes. Remove lid and fluff with a fork. Transfer to a medium bowl, and cool to room temperature.

Add vinegar, oil, cucumber, scallions, parsley, and craisins; season to taste with salt and pepper, and toss to combine. Serve at room temperature or chilled. If making ahead, drizzle with more red wine vinegar just before serving

Pork Roast with Ginger Peach Glaze

2011-01-06T10:12:00.000-08:00

(McCormick Recipe Card)
serves 6-8

2 tsp season-all seasoned salt
1 tsp ground thyme
2 lb. boneless park loin roast
1.2 cup peach preserves
2 tsp Worcestershire sauce
¾ tsp ground ginger

Combine season-all and thyme. Run on all sides of pork roast. Bake 1 ½ hours at 350 degrees or until done (160 degrees on meat thermometer). Combine preserves, Worcestershire sauce and ginger. Coat pork roast with preserve mixture during the last 10 minutes of cooking.

Simple Pork Chop Bake

2011-01-06T10:10:00.000-08:00

("Lion House Lite")
serves 6

6 pork chops
6 tablespoons ketchup
6 tablespoons brown sugar
6 slices onion
6 slices lemon

Trim all visible fat from pork. Arrange chops in a 9 x 13-inch baking pan. Spread each pork chop with 1 tablespoon ketchup and sprinkle with 1 tablespoon brown sugar. Top each with 1 slice of onion and 1 lemon slice. Bake, uncovered, at 350 decrees for 25-60 minutes, depending on thickness of chops.

(199 calories per serving)

Lima Bean Tomato Succotash

2011-01-06T10:09:00.000-08:00

(Weight Watchers)
serves 4

1 10-oz. bag frozen lima beans, thawed
1 tablespoon olive oil
½ small red onion, finely chopped
1 zucchini, quartered lengthwise and chopped into ¼ inch pieces
2 small tomatoes, chopped
2 cups fresh or frozen corn kernels
½ tsp dried thyme
½ tsp salt
¼ tsp cayenne or black pepper

Cook the lima beans according to package directions; drain and set aside. Heat the oil in a large skillet set over medium-high heat. Add the red onion and cook, until softened, about 4 minutes. Add the zucchini and tomatoes; cook, stirring occasionally until softened, about 3 minutes. Add the lima beans, corn, thyme, salt and pepper to the skillet; cook, stirring occasionally, until heated through, about 3 minutes.

Allow to cool to room temperature or cover and refrigerate up to 2 days. Optional: stir in ¼ cup slivered fresh basil leaves and 1 tablespoon balsamic vinegar just before serving.

Lemon Chicken Tacos

2011-01-06T10:08:00.000-08:00

(McClellan Family Cookbook)
serves 4

1 lb chicken breasts, cut into ½-inch dice
2 tablespoons plus 1 tsp lemon juice, divided
Zest of 1 lemon
1 large onion, sliced
2 cloves garlic, minced
2 tsp olive oil
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
2 tomatoes, seeded and chopped
¼ cup fresh cilantro

Place chicken in plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat. Refrigerate 1 to 2 hours. Sauté onion and garlic in oil until tender. Add chicken, cumin, lemon zest, salt and pepper. Cook and stir 3 minutes, or until chicken juices are clear. Remove from heat; stir in tomato, cilantro and remaining lemon juice. Spoon onto tortillas. Top with lettuce and serve with salsa.

Bobby's Baked Tilapia

2011-01-06T10:07:00.000-08:00

(The Dean Brothers, Food Network)
serves 4

Butter cooking spray
4 tilapia fillets
salt and freshly ground black pepper
1 lime, finely grated zest and juice
2 tablespoons butter

Preheat oven to 375 degrees. Coat a large pan with nonstick butter spray. Place fish on the prepared baking sheet. Season each fillet with salt, pepper, lime zest, and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

Herb-Baked Tilapia

2011-01-06T10:06:00.000-08:00

(cdkitchen.com)
serves 4

4 tilapia fillets
1/3 cup grated parmesan cheese
¼ cup light mayo
2 tablespoons minced scallions
¼ cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Heat oven to 400 degrees. Place tilapia on nonstick foil. In a small bowl combine cheese, mayo, and scallions; spread evenly over fish. In another bowl, combine bread crumbs, basil, oregano, salt, and black pepper; sprinkle over fish. Lightly coat fish with cooking spray. Bake 10 minutes or until fish flakes easily with fork.

Tilapia with Quinoa and Black Beans

2011-01-06T10:05:00.000-08:00

("Sunset Magazine)
serves 4

1 cup quinoa
1 cup canned black beans, rinsed and drained
1 cup chopped tomatoes
1 cup diced zucchini
3 tbsp olive oil, divided
2 tbsp fresh lemon juice
1 tsp paprika
4 tilapia fillets (about 1 lb. total)
1/3 cup sliced green onions

Cook quinoa as package directs. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the beans, tomatoes, zucchini, lemon juice, and paprika until warm, about 5 minutes. Season vegetable mixture with salt and pepper. In a frying pan over medium-high heat, cook fish in remaining 2 tbsp. olive oil until browned, about 5 minutes. Serve fish over quinoa with vegetable mixture and green onions sprinkled on top.

Grilled Fish Tacos

2011-01-06T10:01:00.000-08:00

(foodfit.com)
serves 4

For the salsa: For the fish:
1 ripe avocado 2 teaspoons canola oil
¼ cup fresh lime juice 2 (8 oz.) fish fillets (salmon, tilapia)
1 cup diced mango Salt and pepper to taste
¼ cup diced red pepper
¼ cup chopped scallions
½ tsp salt
2 tsp sugar

For the tacos:
8 corn tortillas
1 cup shredded spinach or other lettuce
2 plum tomatoes, diced
Lime wedges, for garnish

Remove and discard the pit and skin from the avocado and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring. Chop the avocado and toss it with the remaining lime juice, mango, red pepper and scallions. (This can be made in advance and stored in the refrigerator for up to 1 day.)

Preheat the grill. Brush the fillets with oil and season generously with salt and pepper. Grill the fillets on both sides until just cooked through, about 5 minutes per side. You can also cook these on a skillet directly on your stovetop. Cool slightly and cut into 1-inch pieces.

Meanwhile, separate the tortillas into 2 stacks, wrap them in foil and warm them in the oven or on the grill while salmon is cooking. Fill the tortillas with fish, lettuce, tomatoes and mango-avocado salsa.

Black Bean Burgers

2011-01-06T09:51:00.000-08:00

("foodnetwork.com/sandralee)
serves 4

½ medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 can black beans, rinsed and drained, divided
¼ cup freshly chopped cilantro leaves
¼ cup freshly chopped parsley leaves
1 egg
½ teaspoon red pepper flakes
½ cup bread crumbs
½ teaspoon salt
Freshly ground black pepper
6 whole-wheat buns
Toppings: spinach, tomatoes, cilantro-lime mayo

Heat a grill or grill pan over medium-low heat. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper and mix until well combined. Form into 6 patties and place on a tray in refrigerator to firm up, at least 15 minutes. When ready to cook, place on grill and cook 3-5 minutes on each side. Serve with mayo, toasted buns, and other toppings.

Cilantro-Lime mayo:
¼ cup lite mayo
¼ cup lite sour cream
½ teaspoon lime zest
1 tablespoon lime juice
¼ teaspoon salt
Pepper
2 tablespoons freshly chopped cilantro

Egg, Ham and Spinach Pizza

2011-01-06T09:49:00.000-08:00

(foodnetwork.com/elliekrieger)
serves 4

1 store-bought whole-wheat Boboli pizza crust
4 cups baby spinach leaves, thinly sliced
2 teaspoons olive oil
3 ounces Prosciutto or canadian bacon
½ cup grated Parmesan
3 cloves garlic thinly sliced (optional)
4 eggs

Preheat the oven to 450 degrees. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, parmesan, and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
(385 calories per serving)

Baked Chicken Marinade

2011-01-06T09:48:00.000-08:00

(foodnetwork.com)
serves 4

¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons lemon juice (1/2 lemon)
2 cloves garlic, chopped
2 tablespoons olive oil
½ tsp salt
¼ tsp pepper

Mix all ingredients and marinade chicken in bag for 2 hours or up to overnight. Bake for 30 minutes at 350 degrees.

Chicken Simmered with Zucchini, Tomatoes, and Mushrooms

2011-01-06T09:47:00.000-08:00

(wholefoods.com)
serves 4

2 tablespoons extra-virgin olive oil
1 medium yellow onion, sliced
8 oz. mushrooms, coarsely chopped
2 garlic cloves, minced
¼ tso to ½ tsp red pepper flakes
½ tsp salt
Black pepper to taste
½ tsp dried oregano
½ tsp dried basil
½ cup chicken brother
4 tomatoes, quartered
2 medium zucchini, cut into 1-inch pieces
1 lb chicken breasts, cut into chunks

In a large skillet, heat oil over medium-high heat. Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano, and basil until onions are translucent, about 4 to 5 minutes. Stir in chicken broth, tomatoes, and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes.

Chicken Cordon Bleu

2011-01-06T09:45:00.000-08:00

("Lion House Lite")
serves 4

4 skinless boneless chicken breasts
¼ teaspoon pepper
4 slices (1 oz. each) extra-lean boneless ham
¾ cup shredded part-skim mozzarella cheese
½ teaspoon paprika
¼ teaspoon garlic powder
½ cup cornflake crumbs
1/3 cup skim milk

Place each chicken breast between sheets of plastic wrap and pound with a meat mallet or back of a frying pan to about ¼-inch thickness. Sprinkle with pepper and top with a piece of ham and 3 tablespoons cheese. Roll up like a jelly roll. Tick in ends and secure with wooden toothpicks. Spray an 11 x 7-inch baking dish with cooking spray and set aside. In a shallow dish, combine paprika, garlic powder, and cornflake crumbs. Dip each chicken roll in milk, then roll in cornflake crumb mixture, turning to coat thoroughly and pressing crumbs on with your fingers. Place rolls in the prepared baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until chicken is fork tender

Pork Chops with Lemony Bread Crumbs

2011-01-06T09:44:00.000-08:00

("Real Simple")
serves 4

3 Tbs Extra virgin olive oil
8 thin-cut pork chops
3 teaspoons salt
½ teaspoon pepper
1 14-16 oz. jar pasta sauce
(or just canned tomato sauce)
½ cup dried bread crumbs
2 Tbs chopped fresh sage
Zest of 1 lemon
1 clove garlic, crushed
½ lb. green beans
1 ½ cups arugula
1 Tbs fresh lemon juice

Heat oven to 350 degrees.

Heat 1 Tbs of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ tsp of the salt and ¼ tsp of the pepper. Cook until browned but not cooked through, about 2 minutes per side. Remove skillet from heat. Spoon the pasta sauce over the pork.

In a small bowl, combine the bread crumbs, sage, lemon zest, ½ teaspoon of the salt the remaining ¼ tsp pepper. Sprinkle the bread-crumb mixture evenly over the sauce. Transfer the skillet to oven and roast until the sauce is bubbling, about 10 minutes.

Meanwhile, bring a large pot of water and the remaining 2 tsp. salt to a boil. Add the beans, return to a boil, and cook until tender, 3 to 5 minutes. Drain and transfer to a bowl of ice water. Drain again and return to the bowl. Add the arugula, lemon juice, and the remaining 2 Tbs. oil and toss. Serve the salad alongside the pork

Chicken and Peas

2011-01-06T09:43:00.000-08:00

("Lion House International")
serves 6

2 Tbs olive oil
3 pounds chicken, cut into serving pieces
5 large potatoes, quartered
3 carrots, sliced
1 onion, diced
1 cup water (or more, if needed)
1 or 2 chicken bouillon cubes
1 teaspoon vinegar
Freshly ground black pepper
½ tsp cumin
½ tsp paprika
¼ tsp oregano
¼ tsp seasoned salt
¼ tsp garlic powder
Salt to taste
1 bay leaf
1 ½ cups fresh or frozen peas

Heat oil in a large skillet. Cook the chicken in the skillet until browned on all sides. Remove chicken to a plate, reserving drippings in skillet, and set aside. Add potatoes, carrots, and onion to skillet and sauté 3 to 5 minutes. Combine 1 cup water, bouillon cubes, and vinegar; pour over the vegetables. Place chicken pieces over vegetables in skillet. Combine pepper, paprika, oregano, seasoned salt, garlic powder, salt, and bay leaf; sprinkle over the contents in the skillet. Cook, covered, over low heat for 30 minutes, adding more water if needed. Add the peas and cook 5 to 10 minutes longer or until chicken is done.

Chicken and Bacon Shishkabobs

2011-01-06T09:42:00.000-08:00

(allrecipes.com)
serves 6

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick turkey bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill or broiler for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Rosemary-Baked Chicken with Potatoes

2011-01-06T09:41:00.000-08:00

("Healthy Eating"
serves 4-6

2 tablespoons olive oil
1 tablespoon paprika
1 ½ teaspoons rosemary leaves, crushed
1 teaspoon salt
½ tsp pepper
½ tsp garlic powder
4-6 chicken breasts
1 ½ lbs small red potatoes, halved

Preheat the oven to 425 degrees. Mix oil, paprika, rosemary, salt, pepper and garlic powder in a large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with non-stick cooking spray. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan. Bake 30-35 minutes longer or until potatoes are tender and chicken is cooked through, turning potatoes occasionally.

Beef Cheddar Noodle Bake

2011-01-06T09:37:00.000-08:00

(cookinglight.com)
serves 4

1 8 oz. package small whole wheat noodles
1 cup chopped onion
1 cup shredded carrot
2 teaspoons minced garlic
1 lb. lean ground sirloin or turkey
1 cup tomato sauce
1 teaspoon kosher salt, divided
½ teaspoon black pepper
1/2 tsp oregano
1 cup fat-free milk
2 tablespoons flour
1/8 teaspoon nutmeg
1 ½ cups reduced-fat shredded cheddar cheese

Preheat oven to 350°.Cook pasta according to the package directions. Lightly coat pasta with cooking spray.

Heat a skillet over medium-high heat. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Season with oregano. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

(283 calories per serving)

Brunch Oven Eggs

2011-01-06T09:36:00.000-08:00

("Eat What you Love, Love What you Eat")
serves 4

8 eggs
½ cup light sour cream
½ cup skim milk
½ shredded cheddar cheese
4 green onions thinly sliced, white and green parts
½ cup red or green pepper, finely chopped
½ teaspoon salt
¼ teaspoon pepper

Heat oven to 325 degrees and spray a 9” round pie pan or 8” square baking dish with cooking spray. Mix all ingredients and pour into the baking dish. Bake 25-35 minutes until middle is set. Time will vary depending on baking dish.

Hamburger Soup

2011-01-06T09:35:00.000-08:00

("Low Cal Cookbook)
serves 4

1 lb hamburger or ground turkey
1 cup diced onion
½ cup cubed raw potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 8-ounce can tomato sauce
¼ cup raw rice
1 small bay leaf, crushed
1 leaf sweet basil
4 teaspoons salt
black pepper
1 ½ quarts water

Brown hamburger and onion. Add potatoes, carrots, celery, cabbage, and tomato sauce. Bring to a boil. Sprinkle rice into mixture. Add remaining ingredients. Cover and simmer for 1 hour.

Turkey Bunwiches

2011-01-06T09:28:00.001-08:00

(from "Low-Cal Cookbook)
serves 6

2 cups coarsely-diced cooked turkey or chicken
½ cup diced celery
2 tablespoons chopped chives or onion
½ cup diced cheddar cheese
1 teaspoon chopped pimiento
2 hard-cooked eggs, chopped
½ cup lite mayo
salt and pepper to taste
6 hamburger buns
olives, pickles, carrot, optional

Preheat oven to 400 degrees. Combine turkey, celery, chives, cheese, pimiento, and eggs. Add mayo; season with salt and pepper. Slice top off each bun and scoop out center. Fill hollows with turkey mixture. Replace bun tops and wrap each sandwich in foil. Heat for 15-20 minutes. Garnish top of each bun with olive, pickle, and carrot curl, speared with a toothpick.

Black Bean Chicken Casserole

2009-01-09T12:21:00.000-08:00

1 large onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 Tablespoon canola oil
1 14 oz. can diced tomatoes, undrained
1/2 cup salsa
2 (15 oz.) cans black beans, rinsed and drained
3-4 chicken breasts (depending on size)
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper

Season chicken breast with a little salt and pepper and bake them at 350 for thirty minutes. Allow them to cool then cut into bite-size pieces.

In a large saucepan, saute the onion, green pepper and garlic and oil until tender. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and cooked chicken; heat through.

Spread 1/3 of the mixture into a 9x13-inch casserole dish coated with nonstick cooking spray. Layer with 4 tortillas, 1/3 of the chicken mixture and 1 cup of cheese. Repeat with remaining tortillas and chicken mixture. Cover with foil and bake at 350 for 25-30 minutes, or until heated through. Uncover, sprinkle with remaining cheese. Bake 8 to 10 minutes longer, or until cheese is melted.

Serve with sour cream, green onion and olives if desired.

Slow-cooked Basil Chicken

2009-01-09T12:16:00.000-08:00

2 carrots
2 onions
2 celery stalks, sliced
4 thawed chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1/2 cup chicken broth (use 1 cup if crock pot is on high)

Slice all vegetables. Spray crockpot with nonstick spray. Put vegetables in, then lay chicken on the top. Sprinkle seasonings on top of chicken. Pour liquid in last, washing some of the seasons off the chicken and onto the vegetables. Cook on low for 7 to 9 hours or high for 2 1/2 to 3 1/2 hours.

I love to serve this with baked sweet potatoes. Just clean them and cook them at 350 for about forty five minutes or until soft.

Turkey Burgers

2008-08-14T07:40:00.000-07:00

1/2 pound lean ground turkey
1/2 cup breadcrumbs (use Panko brand or a few pieces of toasted whole wheat bread chopped up in a food processor)
1/2 cut finely chopped carrot
1/4 cup skim milk
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
1/8 teaspoon pepper
Nonstick cooking spray
1 tablespoon olive oil
8 whole grain dinner rolls or hamburger buns

Preheat the oven to 400.

In a large bowl, stir together the meat, breadcrumbs, vegetable puree, soy sauce, garlic, and pepper with a wooden spoon; the mixture will be moist. Form it into 8 small patties and place them on a sheet of waxed paper or aluminum foil.

Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat. (If you don't have an oven-proof skillet just wrap the plastic handle of your regular skillet with tinfoil and it will be fine in the oven.) When the skillet it hot, add the oil. Add the burgers and cook until necely browned on one side, 4 to 5 minutes. Turn the burgers, then slide the skillet into the oven and bake for 4 to 5 minutes longer, until the burgers are no longer pink in the center. Serve each burger on a split roll or bun.

Sloppy Joes

2008-08-14T07:35:00.000-07:00

1 Tbs. Olive Oil
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 red bell pepper, finely chopped
1 pound lean ground turkey or beef
1 6-oz. can tomato paste
1 1/2 teaspoons ground cumin
1/8 tsp pepper
1/2 tsp ground cinnamon
1 teaspoon salt
4 whole wheat hamburger buns
Cheddar cheese (optional)
Sour Cream (optional)

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and bell pepper. Cook until softened, about 3 minutes. Add the meat and cook until browned. Discard any fat. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce thickens slightlhy, about 12 minutes. Spoon onto toasted buns and top with cheese or sour cream, if desired.

4 servings

Spinach with Mixed Veggies and Tomatoes

2008-08-11T13:22:00.001-07:00

This is my all-time favorite side-dish. It goes great with every meal and is so healthy! The spinach really cooks down so kids won't even know it's there. If the kids are picky just use a bag of corn in place of the mixed veggies.

2 teaspoons olive oil
4 cups baby spinach (I don't measure, I just grab 4 huge handfuls of spinach. You can't put too much spinach into this recipe and it cooks down into very little)
1 cup grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon pepper
1 package frozen mixed veggies, thawed (pretty much any combo of veggies is delicious if you want to mix it up. A bag of frozen corn works great or using the stir-fry Costco mix is also really good)

In a large saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the thawed veggies and cook about five minutes, until warmed through.

Slice up the spinach into fine strips and add to the veggies. Cook until spinach is wilted, 1 to 2 minutes. Stir in the tomatoes and cook until softened, 1 to 2 minutes. If it is watery, let it cook until the water has evaporated.

Season with the salt and pepper. Serve warm, cold, or at room temperature.

Turkey-Cheddar tacos

2008-08-11T12:27:00.001-07:00

1 cup canned cooked turkey breast or canned chicken
4 teaspoons light or fat-free mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
1 teaspoon lime juice
whole-wheat tortillas (health food stores have the best tortillas. Most tortillas from regular grocery stores have tons of crap like hydrogenated oils in them. Whole Foods market sells a big pack for cheap-much less expensive than regular stores. Make a trip and buy a bunch- They freeze well)
Shredded lettuce
cherry tomatoes, quartered
1/2 cup shredded reduced-fat cheddar cheese

Combine the turkey or chicken, mayo, cilantro, and lime zest and juice in a medium bowl.

Spray a large nonstick skillet with nonstick spray and st over medium-high heat. Add the tortillas, one at a time, and cook until crispy, about 1 minute on each side.

Top each tortilla with 1/4 of the turkey mixture, speading it almost to the edge; top with lettuce, tomatoes, and 2 tablespoons of the cheese.

4 servings

Parmesan-Mustard Pork Chops

2008-08-11T12:14:00.000-07:00

1 cup plain breadcrumbs (buy the Panko brand-they are in a white and red box and are much healthier than other brands of bread crumbs)
1 tablespoon melter butter
2 tablespoons Dijon mustard
2 tablespoons grated parmesan cheese
1 tablespoon chopped, fresh italian parsley
6 boneless pork loin chops, about 4 ounces each
salt and pepper to taste

Preheat the oven to 350.

In a small bowl, mix the breadcrumbs, butter, 1 tablespoon of Dijon mustard, parmesan cheese, and parsley

Season the pork chops with salt and pepper. Spread the remaining mustard on one side of each chop and place the chops (plain side down) on a baking sheet. Divide the breadcrumb mixture among the chops and pat them onto the mustard.

Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 minutes.

Serves 6

Whole-wheat spaghetti with Lemon, Basil, and Salmon

2008-08-11T12:04:00.000-07:00

1/2 pound whole-wheat spaghetti
1 clove minced garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 tablespoon olive oil
4 (4 ounce) pieces of skinless salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers (in glass jars near the pickles at the grocery store)
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Cook the pasta according to package directions. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pay and cook about 2-4 minutes on each side (until it flakes with a fork). Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out your plates and put some spinach on each plate. Top with 1/4 of the pasta. Top each mound with a piece of salmon and serve.

4 servings

Zesty Steak Fajitas

2008-08-11T11:51:00.000-07:00

3 tablespoons fresh lime juice
3 minced garlic cloves (I buy the pre-minced garlic they sell in jars in the produce section. It's so easy and fast!)
2 teaspoons chili powder
3/4 pound beef top round steak, or flank steak, thinly sliced
1 large onion, thinly sliced
1 red bell pepper, seeded and thinly sliced into strips
1 1/2 tablespoons soy sauce
1 tablespoon worcestershire sauce
4 whole-wheat tortillas, warmed
light sour cream
salsa

Combine the lime juice, garlic, and chili powder in a large ziplock bag; add the steak. squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, for 20 minutes. Drain the beef; discard the marinade.

Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the steak and cook until lightly browned, 3-4 minutes. Add the soy sauce and worcestershire sauce; cook 1 minute.

Lay the tortillas out and spoon 1 cup of the beef mixture in a strip in the middle of each tortilla. Add sour cream and salsa, if desired, and fold them up.

4 servings

Lemon Chicken Tacos

2008-08-11T11:32:00.000-07:00

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
zest of 1 lemon plus 2 T. and 1 tsp. fresh lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 cloves minced garlic
2 tsp. olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
whole-wheat tortillas

Place chicken in plastic bag; add the zest of the lemon plus 2 tablespoons lemon juice. Seal bag and turn to coat. Refrigerate 1 to 2 hours. Saute onion and garlic in olive oil until tender. Add chicken, cumin, salt, and pepper. Cook and stir 4 minutes, or until chicken juices are clear. Remove from heat; stir in tomato, cilantro, and remaining lemon juice. Spoon onto tortillas. Top with lettuce and serve with salsa. 4 servings.