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

Mexican Ham and Bean Soup

2 cans pinto beans, rinsed and drained
8 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro
1/2 cup finely sliced green onions



Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro and green onions.



--Adapted from Cooking Light magazine

Beer-battered Fish

1 1/2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 large egg whites
2 cups dry breadcrumbs
1/2 cup chopped fresh parsley
1 1/2 firm white fish fillets, such as catfish or tilapia, cut into 4 x 1-inch strips
Cooking spray
Malt vinegar (optional)



Preheat oven to 450°.

Coat the bottom of a jelly roll pan with oil.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.

Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.

Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven.

Preheat broiler.

Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired.


--Adapted from Cooking Light magazine

Spinach Lasagna Rolls

1 cup grated Parmesan cheese, divided
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1 (15-ounce) carton lite ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves (optional)



Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.




--Adapted from Cooking Light magazine

Quick Chicken and "Dumplings"

1 tablespoon butter
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water 1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley


Melt butter in a large saucepan over medium-high heat. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.





--Adapted from Cooking Light magazine

Vanilla-Almond Warmer

8 cups 1% low-fat milk
1/2 cup sugar
2 (3-inch) cinnamon sticks
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Ground cinnamon (optional)
Cinnamon sticks (optional)


1. Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.




--Adapted from Cooking Light magazine

Kentucky Hot Brown

Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups 1% low-fat milk
1/2 cup (2 ounces) shredded sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
2 teaspoons Marsala or cream sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper


Remaining ingredients:
6 (1 1/2-ounce) slices hearty white bread, toasted and cut in half diagonally
3/4 pound shredded cooked turkey breast
12 (1/4-inch-thick) slices tomato
2 tablespoons grated fresh Parmesan cheese
6 bacon slices, cooked and crumbled


Preheat broiler.

To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.

Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.



--Adapted from Cooking Light magazine

Crab Ravioli with Red Clam Sauce

Sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained


Ravioli:
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins


To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.


To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.

Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.





--Adapted from Cooking Light magazine

Baked Grits with Country Ham, Wild Mushrooms, and Fresh Thyme

Worthy of a special occasion.

5 cups water
1 teaspoon kosher salt
1 1/4 cups quick-cooking grits
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 teaspoon white pepper
1 large egg
Cooking spray

Sauce:
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth, divided
1/4 cup sherry vinegar
1 bay leaf
1 dried chile pepper, crushed
1 teaspoon cornstarch
2 tablespoons butter
1 tablespoon whipping cream
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper

Remaining ingredients:
2 ounces country ham, cut into julienne strips
2 1/2 cups (1/2-inch) sliced shiitake mushroom caps
1 tablespoon minced shallots
1 teaspoon water
3 thyme sprigs
Additional thyme sprigs (optional)



Preheat oven to 325°.

To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 10 minutes or until thick, stirring constantly. Remove from heat; stir in 1/4 cup cheese and white pepper. Stir in tempered egg mixture.

Spoon 1/2 cup grits mixture into each of 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan; cool completely on a wire rack.

To prepare sauce, bring shallots, wine, 1/4 cup broth, vinegar, bay leaf, and chile to a boil in a small saucepan over medium heat; cook until reduced to 1 tablespoon liquid (about 6 minutes). Strain mixture through a sieve over a bowl; discard solids. Return liquid to pan.

Combine 1/4 cup broth and cornstarch. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Reduce heat to low; add butter and cream, stirring with a whisk until well blended. Stir in 2 tablespoons cheese, juice, and black pepper.

Cook the ham in a large nonstick skillet coated with cooking spray over medium heat 1 minute. Add mushrooms, 1 tablespoon shallots, 1 teaspoon water, and 3 thyme sprigs; sauté 3 minutes or just until mushrooms are tender. Remove thyme springs.

Loosen edges of grits with a knife or rubber spatula. Place a plate, upside down, on top of each ramekin; invert onto plates. Spoon 1 tablespoon sauce onto each plate; sprinkle ham mixture evenly among plates. Garnish with thyme sprigs, if desired.




--Adapted from Cooking Light magazine

Honey-Ginger Glazed Salmon with Argula Salad

Outstanding recipe. The honey-ginger dressing is worth making as a salad dressing by itself.


1/2 cup sage honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
2 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula
1/2 cup diced seedless cucumber
1/2 cup coarsely chopped carrot


Preheat oven to 450°.

Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Reserve 2 tablespoons honey mixture. Pour honey mixture into an 8 x 8-inch baking pan; arrange fish in pan. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 450° for 7 minutes, or until fish flakes easily with a fork. Remove from oven. Let fish stand in hot pan for 3 minutes.

Combine reserved honey mixture, remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula, cucumbers, and carrots; toss gently to coat. Serve salad with fish.




--Adapted from Cooking Light magazine

White Russian Tiramisu

1/2 cup ground coffee beans
1 3/4 cups cold water
1/4 cup Kahlúa (coffee-flavored liqueur), divided
1/2 cup (3 1/2 ounces) mascarpone cheese
1 (8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided

Assemble drip coffee maker according to manufacturer's directions. Place the ground coffee in the coffee filter or filter basket. Add cold water to coffee maker and brew to make 1 1/2 cups. Combine the brewed coffee and 2 tablespoons Kahlúa in a shallow dish, and cool.

Combine cheeses in a large bowl. Beat at high speed of a mixer until smooth. Add sugars and 2 tablespoons Kahlua, and beat until well-blended.

Split ladyfingers in half lengthwise.

Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down, in the bottom of an 8-inch square baking dish, slightly overlapping ladyfinger halves. Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.

Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill 2 hours.



--Adapted from Cooking Light magazine

Asparagus Spears with Smoked Salmon Spirals

24 asparagus spears
3 tablespoons sour cream
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips
Dill sprigs (optional)


Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry.

Combine sour cream, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired.



--Adapted from Cooking Light magazine

Tex-Mex Steak and Vegetables

1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
4 (1/4-inch-thick) slices red onion (about 1 large)
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flat-iron steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro


Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

Prepare grill.

Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.

Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.



--Adapted from Cooking Light magazine

Spinach, Ricotta, and Mushroom Calzones

Easiest way to make calzones from refrigerated dough is to pull the dough up over the filling, rather than trying to pinch the edges.


1 tablespoon olive oil
1 1/3 cups sliced cremini or button mushrooms
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
1 box frozen spinach, thawed with excess water squeezed out
8 oz. skim milk ricotta cheese
1 tablespoon Italian seasoning blend



Saute mushrooms with olive oil over medium heat 5 minutes, or until soft. Cool to room temperature.

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters with a pizza cutter. Pat each quarter into a 6 x 5-inch rectangle.

Combine garlic, spinach, mushrooms, ricotta, and Italian seasoning.

Spoon 1/4 cup ricotta mixture over rectangles, reserving remaining ricotta for another use. Bring 2 opposite corners to center. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.


--Adapted from Cooking Light magazine

Orzo with Chicken and Parmesan

1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
1 tablespoon lemon juice


Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, pepper, and lemon juice. Top each serving with 1 tablespoon cheese.




--Adapted from Cooking Light magazine

Mexican Corn and Bean Soup

2 teaspoons olive oil
1/2 cup chopped green onion
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
lime slices (optional)



Heat oil in a large saucepan over medium-high heat. Add green onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Serve with lime slices.




--Adapted from Cooking Light magazine

Garlic-Rosemary Pork Chops

1 tablespoon bottled minced garlic
1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) pork chops, trimmed
Cooking spray

Preheat oven to 450.

Combine first 4 ingredients; rub over pork. Spread garlic mixture evenly over chops. Place pork on a broiler pan coated with cooking spray; bake 5 minutes on each side or until desired degree of doneness.



--Adapted from Cooking Light magazine

Chicken Paprikash-Topped Potatoes

4 baking potatoes (about 1 1/2 pounds)
4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
2 tablespoons all-purpose flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon butter
1/2 cup coarsely chopped green onion
1 (8-ounce) package presliced mushrooms
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley


Preheat oven to 450.

Scrub potatoes vigorously. Rub skins with vegetable oil, and sprinkle generously with kosher salt. Bake potatoes for 60 minutes, or until done.

Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, green onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.




--Adapted from Cooking Light magazine

Red Pepper Omelet Sandwiches

2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
Dash of hot pepper sauce
Cooking spray
1 cup finely diced red bell pepper
1/4 cup chopped green onion
4 sourdough English muffins, split
1/2 cup (2 ounces) shredded smoked mozzarella cheese (or whatever cheese you prefer)
1 1/2 cups bagged baby spinach leaves


Preheat broiler.

Combine first 5 ingredients in a large bowl, stirring with a whisk until combined; set aside.

Heat a large nonstick skillet over medium-high heat. Add bell pepper and green onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.

Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.

Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.




--Adapted from Cooking Light magazine

Golden Macaroni and Cheese

Hands down the best Mac & Cheese on the blog so far. Easiest and tastiest. While not necessary, I think the key is in using freshly grated cheese.



1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted


Cook macaroni according to package directions; drain well. Set aside.

Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

Stir together flour mixture, 3 1/2 cups cheese, and macaroni.

Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

Bake at 350° for 45 minutes or until golden brown.





--Adapted from Southern Living magazine

Risotto with Smoked Gouda, Spinach and Mushrooms

Risotto:
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)

Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3 1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)



To prepare risotto, combine water and broth; set aside.

Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.

To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.

Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.




--Adapted from Cooking Light magazine

Swiss, Arugula and Proscuitto Stuffed Chicken

Stuffing the chicken a day in advance makes it easier to cook. You can also deconstruct this dish by skipping the stuffing step, sauteing the chicken, then topping with arugula, swiss, and prosciutto before baking. It's not as fancy, but a lot easier.


Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Swiss cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil


Sauce:
1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch



Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, sealing edges with a toothpick or wooden skewer; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.





--Adapted from Cooking Light magazine

Sauteed Tilapia with Honey-Scallion Dressing

Dressing:
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil

Fish:
1 tablespoon canola oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens



To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.

To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.



--Adapted from Cooking Light magazine