Blueberry Yum Yum

1 1/2 cups self-rising flour
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries



Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.

Bake at 375° for 15 minutes. Cool in pan on a wire rack.

Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.

Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.




--Adapted from Southern Living

Salty Rosemary Oven Fries

2 large baking potatoes
2 tablespoons olive oil
1 tsp garlic powder
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
Vegetable cooking spray


Cut each potato lengthwise into 10 to 12 wedges. The wedges should be large enough to sit upright, skin side down. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

Bake at 450° for 35 to 40 minutes or until golden brown.




--Adapted from Southern Living magazine

Garlic and herb Oven-Fried Halibut

1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray



Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.



--Adapted from Cooking Light magazine

Easy Bean Quesodillas

3/4 cup refried beans
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup taco sauce, divided
Sour cream

Preheat oven to 400. Place tortillas directly on oven racks. Bake 3 minutes or until just beginning to crisp.

Mix beans and 1 cup cheese until well combined. Spread bean mixture evenly over 2 tortillas. Place the other two tortillas on top. Sprinkle remaining cheese on top of quesodillas.

Return quesodillas to oven racks, bake 3 minutes or until cheese is melted and tortillas are crisp.

Lentil-Edamame Stew

1 cup dried lentils
3/4 cup frozen shelled edamame (green soybeans)
2 tablespoons olive oil
1/2 cups minced green onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
Dash of ground cloves


1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.

3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.




--Adapted from Cooking Light magazine

Lemonade Frozen Yogurt

1 quart (32 oz.) vanilla low-fat yogurt
12 ounces frozen lemonade concentrate, thawed
1 cup half-and-half
1/4 cup lemon juice
1/2 cup sugar

1. In a bowl, whisk together yogurt, lemonade concentrate, half-and-half, lemon juice, and sugar until sugar is dissolved. Chill until cold, about 30 minutes.

2. Freeze mixture in an ice cream maker (1 1/2-qt. capacity) according to manufacturer's instructions, until motor stops or dasher is hard to turn. Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours.

Tuna-Garbanzo Salad

2 quarts water
1 teaspoon salt
2 cups (1-inch) cut green beans (about 1/2 pound)
1 finely chopped shallot
2 fire-roasted piquillo peppers, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked



Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.

Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.




--Adapted from Cooking Light magazine

Summer Tortellini Salad

This recipe is just as good without the chicken, or with other veggies subbed for the chicken.

1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste


1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.




--Adapted from Southern Living

All-in-One Spaghetti

1 pound ground beef
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese


Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.




--adapted from Southern Living

Watermelon Lemonade

A great way to use up leftover watermelon

1 cup sugar
1/4 teaspoon salt
2 cups fresh lemon juice (about 8 large lemons), 4 squeezed lemons reserved
4 cups chopped watermelon

Bring 6 cups water, sugar and salt to a boil in a medium saucepan over high heat, stirring occasionally. Remove saucepan from heat, add reserved lemons, cover, and let stand for 10 minutes.

Meanwhile, puree chopped watermelon in a blender or food processor with 1 cup water.

Pour syrup and watermelon puree through a strainer into a pitcher. Stir in lemon juice. (Lemonade can be made up to 1 day ahead.) Serve over ice.



--

Frozen White Chocolate Cherry Terrine

This would be just as good with Oreos or another kind of candy bar.


1 tablespoon butter or margarine
1 cup coarsely chopped pecans
6 (1-ounce) squares white baking bar or white chocolate, chopped
1/3 cup milk
3/4 cup chopped maraschino cherries
2 (1.9-ounce) chocolate-coated coconut bars, frozen
2 1/4 cups whipping cream
1/3 cup sifted powdered sugar
Hot fudge topping (optional)


Grease a 9" x 5" x 3" loafpan. Line pan with plastic wrap, making it smooth in pan and allowing it to extend slightly over edges of pan. Set aside.

Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until pecans are toasted. Remove from heat; let cool completely.

Place chopped white chocolate in a small bowl. Bring milk to a simmer in a small heavy saucepan over medium-low heat. (Do not boil.) Remove from heat, and pour over chopped chocolate, stirring until chocolate melts. Let cool completely.

Press chopped cherries between paper towels to remove excess moisture. Chop frozen candy bars.

Beat whipping cream at high speed of an electric mixer until soft peaks form. Gradually add sugar, beating until blended. Gently fold in melted white chocolate mixture, chopped candy bars, and pecans; then fold in cherries.

Spoon mixture into prepared pan; cover and freeze 24 hours. To serve, dip pan in warm water 30 seconds. Invert loafpan onto a serving plate. Peel off plastic wrap. Cut terrine into 3/4" slices. Drizzle fudge topping on each plate, if desired; top with a slice of frozen terrine.





--

Braised Carrots with Orange and Capers

2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley



1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.

2. Add celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.

3. Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.

4. Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.





--Adapted from Cooking Light magazine

Slow-braised Beef Stew with Mushrooms

This is a lot of work, but worth it.

4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions


1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.

2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.

3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.

4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.

5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.

6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.





--Adapted from Southern Living magazine

Pasta with Artichokes and Fresh Ricotta

1 can chopped artichokes, drained
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh garlic
3/4 teaspoon fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese


1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 2 minutes or until artichokes are tender, stirring occasionally.

2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.




--Adapted from Cooking Light magazine

Ham and Swiss Loaded Potatoes

4 baking potatoes (about 1 1/2 pounds)
1 cup diced 33%-less-sodium ham (about 6 ounces)
1 cup (4 ounces) shredded Swiss cheese, divided
1/2 cup thinly sliced green onions, divided
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper


Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Preheat broiler.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.

Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.





--Adapted from Cooking Light magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided



Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.






--Adapted from Southern Living

Vegetable Donburi over Seasoned Rice

5 cups water, divided
2 1/2 cups uncooked sushi rice or other short-grain rice
1 (14 1/2-ounce) can vegetable broth
2 1/2 tablespoons miso (soybean paste)
2 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup shredded carrot
3/4 cup (1-inch) sliced green onions
2 large egg whites
1 large egg



Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.

Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes.

Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.

Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.




--Adapted from Cooking Light magazine

Pickled Mushrooms

2 pounds mushrooms (2-in. caps)
1 1/2 cups white wine vinegar
1 dried bay leaf
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons dill seed
2 teaspoons salt
2 cloves garlic, crushed


1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.



--Adapted from Cooking Light magazine

Strawberry-Orange Salad

3/4 cup sugar
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges


1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.

2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).

3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.

4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.



--Adapted from Cooking Light magazine

Lemon Rice

1 garlic clove
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind

1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.

2. Remove and discard garlic; stir in lemon rind using a fork.




--Adapted from Cooking Light magazine

Seared Mahi-Mahi with Edamame Succotash

Succotash:
1/4 cup sliced roasted red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 1/3 cups frozen corn kernels, thawed
1/2 cup frozen shelled edamame (green soybeans), thawed


Mahimahi:
1 teaspoon olive oil
Cooking spray
4 (6-ounce) mahimahi or other firm white fish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper



1. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.

2. Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave at HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine

3. To prepare mahimahi, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of fish with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash.




--Adapted from Cooking Light magazine

Orzo Salad

3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced


Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.



--Adapted from Cooking Light magazine

Mushroom-Herb Risotto

2 tablespoons olive oil
1 1/2 pounds fresh mushrooms, cleaned and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
Salt and pepper


1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add mushrooms and stir often until the liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.

2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.



--Adapted from Cooking Light magazine

Deep-dish Taco Pizza

A kid-friendly picky-eater favorite.

1 pound ground round
1 package taco seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)


Preheat oven to 425°.

Cook beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add seasoning, cook per directions on package.

Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.




--Adapted from Southern Living

Hot and Sour Soup

5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
1 (32-ounce) carton fat-free, less-sodium vegetable broth
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
Chili oil (optional)



Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.



--Adapted from Cooking Light magazine

Cornbread Panzanella

8 ounces cornbread, cut into 1-inch cubes
1/4 cup sliced roasted red peppers
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves


1. Preheat oven to 350°.

2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.

3. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 3 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.

4. Let stand 5-10 minutes or just until bread begins to soften. Sprinkle with basil.



--Adapted from Cooking Light magazine

Tilapia with Cilantro Butter

Use any remaining cilantro butter on veggies.


1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt


Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.

Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.




--Adapted from Cooking Light magazine

Pasta Rags with Roasted Sweet Potatoes and Brown Butter

2 (1-pound) sweet potatoes
1 tablespoon olive oil
1/2 teaspoon salt, divided
24 wonton wrappers (or Anna's Flat Pastry)
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons grated fresh Parmesan cheese



Preheat oven to 400°.

Peel and chop sweet potato into 1/2 inch pieces;toss with olive oil and salt. Pull a piece of aluminum foil twice as long as a sheet pan. Place potatoes in a single layer on foil in pan. Fold remaining foil over potatoes. Loosely crimp edges to create a foil pouch. Bake for 15 minutes in pouch. Remove from oven, unfold pouch, and bake an additional 10 minutes or until potatoes begin to color.

Melt butter in a small skillet over high heat. Add chopped sage, 1/4 teaspoon salt, cinnamon, and nutmeg to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper.

Bring 6 quarts water to a boil. Add wonton wrappers (or pastry); cook 3 minutes or until done. Remove pasta from pot with a slotted spoon; add pasta to butter. Top with Parmesan cheese.

Garnish with sage sprigs, if desired.

Sweet Potato Ravioli with Lemon-Sage Brown Butter

1 (1-pound) sweet potato
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)



Preheat oven to 400°.

Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.



--Adapted from Cooking Light magazine

Lemon Couscous

1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper


Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.




--Adapted from Cooking Light magazine

Chive Green Beans

1 pound fresh haricot vert (thin French green beans), trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper


Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.



--Adapted from Cooking Light magazine

Broccoli Casserole

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup cooked long-grain rice
1/2 cup drained canned sliced mushrooms
1/4 cup skim milk
4 teaspoons reduced-calorie margarine
1/4 teaspoon salt
2 (10-ounce) packages frozen chopped broccoli, thawed
Vegetable cooking spray



Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently.

Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes.




--Adapted from Cooking Light magazine

Roast Chicken Pitas with Cumin-Lemon Dressing

3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas



Preheat oven to 375°.

Combine first 4 ingredients in a large bowl, tossing to coat.

Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.

Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.




--Adapted from Cooking Light magazine

Five-Spice Pork Lo Mein

Works equally well with firm veggies (peppers, zucchini, etc) in place of the pork.


8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions



Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.

Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.



--Adapted from Cooking Light magazine

Instant Tiramisu

1 cup part-skim ricotta cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa
1 tablespoon unsweetened cocoa



Combine the ricotta, cream cheese, and sugar in a food processor; process until smooth.

Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11 x 7-inch baking dish. Drizzle with half the Kahlua, and let stand 5 minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture. Sprinkle with cocoa.




--Adapted from Cooking Light magazine

Spinach-Black Bean Lasagna

2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles


Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts.




--Adapted from Southern Living magazine

Sweet Pepper and Green Bean Risotto

3 1/2 cups (2-inch) cut green beans (about 3/4 pound)
2 quarts water
3 (14 1/2-ounce) cans vegetable broth
2 cups water
2 tablespoons olive oil
2 cups red bell pepper strips (about 2 peppers)
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
3 garlic cloves, minced
2 1/2 cups uncooked Arborio rice
3/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.

Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large Dutch oven over medium-high heat. Add bell pepper, thyme, and garlic; sauté 5 minutes. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add wine; cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.




--Adapted from Cooking Light magazine

Sauteed Tilapia with Summer Vegetables

4 (6-ounce) striped tilapia fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
Cooking spray
1 cup (2 x 1/4-inch) julienne-cut yellow squash
1 cup (2 x 1/4-inch) julienne-cut zucchini
1 cup (2 x 1/4-inch) julienne-cut carrot
1 /4 cup sliced green onion
3/4 cup julienne-cut fennel stalks
1/4 cup chopped fresh basil
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
3 garlic cloves, minced
Basil sprigs (optional)



Sprinkle fish with 1/4 teaspoon salt and black pepper.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.

Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and saute 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.





--Adapted from Cooking Light magazine

Rosemary Chicken Salad

3 cups chopped roasted skinless, boneless chicken (1 rotisserie chicken)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Combine ingedients.




--Adapted from Cooking Light magazine

Marinated Mushrooms

1 1/2 pounds medium-size fresh mushrooms
Vegetable cooking spray
2 tablespoons minced garlic
1/2 cup water
1/3 cup red wine vinegar
1 1/2 tablespoons coriander seeds
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper


Clean mushrooms with damp paper towels; trim ends from stems. Set mushrooms aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté 2 minutes. Add water and remaining 6 ingredients; bring to a boil. Add mushrooms. Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.

Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours. Drain mushroom mixture, discarding marinade.




--Adapted from Cooking Light magazine

Grilled Asparagus Rafts

16 thick asparagus spears (about 1 pound)
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt


Prepare grill to high heat.

Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.




--Adapted from Cooking Light magazine

Marinated Green Bean and Potato Salad

1 pound green beans, trimmed
1/2 pound fingerling potatoes, halved lengthwise
1/4 cup white wine vinegar, divided
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
2 center-cut bacon slices, cooked and crumbled


1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.

3. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.



--Adapted from Cooking Light magazine

Rock Salt Roasted Potatoes

1 (4-pound) box coarse food-grade rock salt
3 pounds small potatoes (about 24)
1 tablespoon chopped fresh thyme
3 tablespoons extravirgin olive oil
1 teaspoon freshly ground black pepper


Preheat oven to 350°.

Place 1/2-inch layer of rock salt in bottom of a shallow roasting pan. Arrange potatoes in a single layer on top of salt; pour remaining rock salt around and over potatoes. Bake at 350° for 50 minutes or until tender. Remove from oven; let stand 10 minutes. Rub excess salt from potatoes. Combine thyme, oil, and pepper in a bowl. Add potatoes; toss gently to coat.




--Adapted from Cooking Light magazine

Peas and Pods

3/4 pound sugar snap peas, trimmed
2 cups fresh or frozen petite green peas, thawed
1 1/2 tablespoons butter, softened
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh mint


Steam snap peas, covered, 2 minutes. Add green peas to pan; steam 2 minutes.

Combine peas, butter, and salt in a large bowl; toss gently to coat. Sprinkle with mint.





--Adapted from Cooking Light magazine

Peachy Barbecue Sauce

1 cup chicken broth
1 cup peach preserves
1/4 cup bottled chili sauce
3 tablespoons finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 tablespoons cider vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Dijon mustard
1/8 teaspoon ground cloves


Combine broth, preserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Using an immersion blender, puree until smooth.



--Adapted from Cooking Light magazine

Cinnamon-Apple Cake

1 3/4 cups sugar, divided
1/2 cup stick butter, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray



Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.




--Adapted from Cooking Light magazine

Black Bean, Corn, and Zucchini Enchiladas

1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
1 large can enchilada sauce, divided
Cooking spray
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided


Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.




--Adapted from Cooking Light magazine

Pan-seared Oatmeal with Warm Fruit Compote

It seems like too much work to make oatmeal just to fry it up. This would be a great use of leftover oatmeal though. Just spread out what you aren't going to eat right away.


Compote:
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits


Oatmeal:
3 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set.

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote.





--Adapted from Cooking Light magazine

Strawberry Pie

1 graham cracker pie shell
1 cup sugar
1 1/4 cups water
1 box strawberry jello
3 tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla
1 quart sliced strawberries
whipped topping


Combine sugar, jello, corn starch, salt, and water. Bring to a rapid boil.

Add strawberries to pie shell, and pour jello mixture over strawberries. Refrigerate until set.

Top with whipped topping.


Adapted from Church cookbook

Seviche-Style Shrimp and Avocado Tacos

3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas



Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.





--Adapted from Cooking Light magazine

Vegetable-Bacon Noodle Toss

1/2 (16-oz.) package uncooked wide egg noodles
4 bacon slices
1/2 cup green onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


1. Prepare egg noodles according to package directions; drain noodles, and keep warm.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

3. Sauté green onions, squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately.



--Adapted from Southern Living magazine

Gnocchi with Shrimp, Asparagus and Pesto

I used bottled pesto in this, but I've included the pesto recipe if you prefer to make your own.

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt



Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.



--Adapted from Cooking Light magazine

Beef and Bok Choy Hot Pot

2 1/4 cups water
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine


Combine first 6 ingredients, stirring with a whisk; set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.





--Adapted from Cooking Light magazine

Wasabi-infused Mahi Mahi Sandwiches with Napa Slaw

1/4 cup finely minced shallots
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 teaspoons wasabi paste
1/2 cup seasoned rice vinegar
2 tablespoons tamari
2 tablespoons light brown sugar
1/4 cup toasted sesame oil, divided
4 (6-ounce) mahi mahi fillets
8 slices ciabatta or 4 rolls, split
2 tablespoons tahini
1 1/2 cups very finely shredded Napa cabbage
1 cup very finely shredded red cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
Mayonnaise


Whisk together first 7 ingredients in a bowl; whisk in 2 tablespoons sesame oil. Reserve 1/2 cup marinade, and set aside. Place fillets in a zip-top plastic bag; pour remaining marinade over fillets. Seal bag; chill 1 hour.

Remove fish and discard marinade. Grill fish, skin side up, over medium-high heat (350° to 400°) for 3 to 4 minutes. Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork. Cover and keep warm.

Grill bread slices 3 minutes or until toasted. Set aside.

Stir together remaining 2 tablespoons sesame oil and tahini. Stir sesame oil mixture into reserved 1/2 cup marinade.

Combine Napa cabbage and next 3 ingredients in a bowl. Pour marinade mixture over slaw; toss gently to combine.

Lightly spread one side of each bread slice with mayonnaise. Place fish over 4 pieces of bread; top with slaw and remaining 4 pieces of bread.



--Adapted from Cooking Light magazine

Dried Beef Dip

1 (8 oz.) cream cheese, softened
1 small jar Armour dried beef, cut into sm. pieces
1/4 cup mayo
1/4 cup diced green pepper
1 tablespoon Worcestershire sauce

Combine all ingredients.

Lentil and Rice Pilaf

1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
1 cup finely chopped green onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper



1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.

3. Combine lentils and rice, and serve.



--Adapted from Cooking Light magazine

Old Bay Shrimp Salad

3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped green onion
1/3 cup light mayonnaise
1 tablespoon lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)


Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.

Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.






--Adapted from Southern Living magazine

Mocha Frappe

1 cup strong brewed coffee
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 1/4 cups 2% reduced-fat milk
2 tablespoons chocolate syrup
3 tablespoons fat-free frozen whipped topping, thawed
1 teaspoon chocolate shavings


Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.



--Adapted from Southern Living magazine

French Toast Waffles

Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)


Coat waffle iron with cooking spray, and preheat.

Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.

Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.



--Adapted from Cooking Light magazine

Cheesy Salad Pizza

1 pizza crust
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped


Preheat oven to 450.

Sprinkle dough with mozzarella and Parmesan. Cook 10 minutes; remove from oven. Cut into 4 pieces (or as many as desired).

Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza slice using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.




--Adapted from Cooking Light magazine

White Beans with Roasted Red Pepper and Pesto

This is an amazingly great quick meal. If you need dinner in 10 minutes, add a salad and you are good to go.

2 cans white beans, drained and rinsed
1/2 cup chicken broth
1/2 cup coarsely green onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
Bottled Pesto


Combine first 8 ingredients. Bring to a boil, reduce heat and simmer 5 minutes or until beans soften.

Garnish each serving with balsamic vinegar, roasted red peppers, and 1 tablespoon pesto.





--Adapted from Cooking Light magazine

Spicy Tomatoes and Greens over Cheese Grits

1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 cup water
3/4 cup dry white wine
2 tablespoons capers
3/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 bag fresh baby spinach
10 kalamata olives, pitted and chopped (optional)
Cheese Grits (from recipe elsewhere on blog)


Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 5 minutes. Add spinach; cover and simmer 2 minutes or until spinach is wilted. Top with olives.


--Adapted from Cooking Light magazine

Orange Mandarin Chicken

You can also use shredded rotisserie chicken.


2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 teaspoon garlic chile paste
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
udon/soba or other Asian noodle, cooked


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, garlic chile paste, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.



--Adapted from Cooking Light magazine

Pork Chops and Apples and Garlic

Apples need to be chopped into medium chunks in order to cook down enough.


5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
Cooking spray
4 butterflied pork loin chops, boneless
1/4 teaspoon black pepper
Chopped parsley (optional)



Preheat oven to 475°.

Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.

Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until pork is done and apple is tender. Remove pork from pan; keep warm.

Partially mash apple mixture with a potato masher, and serve with pork. Sprinkle with parsley, if desired.



--Adapted from Cooking Light magazine

Black Bean Taco Salad with Lime Vinaigrette

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled


Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1/4 cup finely chopped green onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)



To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.



--Adapted from Cooking Light magazine

Hamburger Steak with Mushroom Gravy

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms



1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together beef broth and cornstarch.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms to skillet, and sauté 6 minutes or until tender. Stir in broth mixture, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.



--Adapted from Southern Living magazine

Chile-Glazed Sweet Potatoes

Very good side dish

4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt


1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.




--Adapted from Cooking Light magazine

Barley Pilaf with Sauteed Mushrooms

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
1/2 cup finely chopped green 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)


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 green 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.



--Adapted from Cooking Light magazine

Sweet-Potato Salad with Ham and Curried Almonds

2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch dice
2/3 cup plus 1 tablespoon olive oil
3 tablespoons sliced almonds
1/2 teaspoon curry powder
1 1/2- pounds piece smoked ham, such as Black Forest, diced
3 scallions including green tops, sliced thin
1/2 cup dried cranberries
3 tablespoons cider vinegar or red- or white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 head red leaf lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)


1. Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.

2. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham, scallions, and cranberries.

3. In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

4. Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.





--Adapted from Cooking Light magazine

Mocha Pudding Cake

1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Vanilla ice cream


Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

Cover and cook on LOW 2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Asparagus-Almond Rice

2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus


Melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.




--Adapted from Rachel Ray

Pepper Jelly Duck Breast

2 duck breasts
Salt and pepper 1/3 cup pepper jelly
2 tablespoons white wine vinegar
4 sprigs fresh tarragon, leaves finely chopped


Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix pepper jelly with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat to medium-low. Loosely cover pan and let the duck cook 2 minutes more.



--Adapted from Rachel Ray

Crunchy Dijon Salmon

6 (4-oz.) salmon fillets
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons whole-grain Dijon mustard
1/2 cup Japanese breadcrumbs (panko)


Preheat oven to 450º.

Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12 to 15 minutes or until fish flakes with a fork.




--Adapted from Southern Living magazine

Chinese Chicken Salad

1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 can mandarin oranges, drained
Cooking Spray
4 fresh wonton wrappers, cut into 1/4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds


1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Preheat oven to 400. Coat a jellyroll pan with cooking spray. Add wonton strips. Coat tops of strips with cooking spray. Bake 4-5 minutes, or until strips are brown and crispy.


3. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.


Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles

Really great recipe.

4 6-ounce grouper fillets
Salt and pepper
1 tablespoon vegetable oil
4 cups vegetable stock
2 heads baby bok choy, leaves separated
12 shiitake mushrooms, stems removed
2 tablespoons soy sauce
2 teaspoons minced ginger
2 teaspoons thinly sliced green onion
2 teaspoons thinly sliced red jalapeño chile
2 teaspoons toasted sesame oil



Season fillets with salt and pepper. Heat a frying pan over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.

Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.




--Adapted from Cooking Light magazine