Salmon Burgers

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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

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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.

Serves 4

"Double Delicious"

Roast Chicken with Vegetables

2 Tablespoons olive oil3-4 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.

Serves 4
"Sunset Magazine"

Summer Vegetable and Chicken Hash

2 chicken breasts, cut into ¾-inch chunks1 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.


Serves 4
Martha Stewart

Sloppy Joes

1 package ground turkey or beed
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 green bell pepper, finely chopped
1 lb lean ground beef or turkey
1 6-oz can tomato paste
1 tsp chili powder
1 teaspoon ground cumin
1 tsp dried oregano
¼ tsp pepper
1/4 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 Meatloaf

1 tablespoon olive oil1 ¼ lb ground turkey
1 yellow onion, chopped
1/2 cup dried oats
1 egg, beaten
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried thyme leaves
1 onion, chopped
3 tablespoons ketchup


Preheat the oven to 350 degrees. Spray an 8x5 loaf pan with nonstick spray. In a small skillet, heat the oil. Sauté the onion and garlic until tender, 4-5 minutes. In medium bowl, combine the onion, turkey, oats, egg, ketchup, 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.

Serves 5-6

Stir-fried Steak and Veggies

1 lb boneless sirloin steak, thinly sliced (can also use chicken or pork)
2 cups broccoli florets
2 cups cauliflower florets
2 cups carrots, chopped

1 large onion, sliced
2 cloves garlic, minced
½ cup cold water
2 tablespoons corn starch
1/4 cup soy sauce
1/2 tsp black pepper
1 Tbs brown sugar
¾ tsp ground ginger
½ tsp chili powder




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 2 tablespoons olive 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.

Serves 4
"McClellan Family Cookbook"

Steamed Fish with Ginger and Scallions

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.

Serves 4
"Everyday Food"

Loaded Twice-Baked Potatoes

4 medium russet potatoes
1 lb lean ground turkey or beef
1 onion
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 cup broccoli florets, finely chopped
1/4 cup chopped chives
1 cup cheddar cheese, divided
½ cup reduced-fat sour cream
salt
pepper

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, onions, 1 tsp salt, 1/2 tsp pepper, garlic, oregano, and thyme in a large skillet over medium-high heat, until meat is cooked through. Add chopped broccoli and saute until cooked.  Remove from heat.

Cut the top third off 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, 1/2 tsp salt and 1/4  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.

Serves 4
"Eating Well"

Shepherd's Pie

2 quarts water1 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.

Serves 4
"Lion House International"

Summer Veggie Potato Salad

1 lb. small yellow or red potatoes, sliced1 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
1/2 tsp coarse salt
1/4 tsp black pepper
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.

8 servings
"Sunset Magazine"

Quinoa and Cucumber Salad

1 cup quinoa
2 cups water
salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 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

Serves 4-6

Pork Roast with Ginger Peach Glaze

2 tsp season-all seasoned salt1 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.

Serves 6-8
McCormick Recipe Card

Simple Pork Chop Bake

("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

1 10-oz. bag frozen lima beans, thawed1 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
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons balsamic vinegar
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. Stir in ¼ cup slivered fresh basil leaves and 1 tablespoon balsamic vinegar just before serving.

Serves 6
"Weight Watchers"

Lemon Chicken Tacos

(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

8 tilapia fillets
salt and freshly ground black pepper
2 limes, 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.

Serves 8
"The Dean Brothers"

Herb-Baked Tilapia

(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

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
1/2 tsp salt plus more for seasoning fish
1/4 tsp pepper plus more for seasoning fish
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, paprika, salt, and pepper until warm, about 5 minutes. Remove from heat and set aside.  Season fish with salt and pepper on both sides.  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.

Serves 4
"Sunset Magazine"

Grilled Fish Tacos

(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

½ medium yellow onion, roughly chopped1 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

Serves 4
"Sandra Lee"

Egg, Ham and Spinach Pizza

(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

(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

2 tablespoons extra-virgin olive oil
1 medium yellow onion, sliced
8 oz. mushrooms, coarsely chopped
2 garlic cloves, minced
¼ tsp 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.

Serves 4
Whole Foods

Chicken Cordon Bleu

("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

("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

("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

(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

("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

(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

("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.

Turkey Bunwiches

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 whole wheat 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.

Serves 6
"Low-Cal Cookbook"