Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Corn and Crab Quesadillas

Recipe & picture courtesy of Betty Crocker

Makes 6 servings

• 1 package (8 oz) cream cheese, softened
• 1 can (11 oz) whole kernel corn, drained
• 1/2 cup chopped fresh cilantro or parsley
• 1/3 cup sliced green onions (5 medium)
• 1 jar (2 oz) diced pimientos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
• 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
• 1 tablespoon butter or margarine, melted
• Sour cream and chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Chicken with Sherry-Soy Sauce

Recipe & picture courtesy of My Recipes

Makes 4 servings

• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry sherry
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1/4 cup thinly sliced green onions, optional

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**

Roasted-Pepper-Pasta-Stuffed Peppers

Recipe & picture courtesy of Rachael Ray

Serves 4

• Salt
• 1/2 pound short whole wheat pasta
• 4 large red bell peppers, tops cut off and reserved, seeds
• Black pepper
• 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 4 jarred roasted red peppers
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 small portobello mushroom caps, chopped
• 1 teaspoon crushed red pepper
• 2 sprigs rosemary, stems discarded and leaves chopped
• One 28-ounce can fire-roasted crushed or diced tomatoes
• 2 cups arugula or baby spinach (a few generous handfuls)
• 1 cup loosely packed basil leaves
• 1 cup grated pecorino-romano cheese

1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

**Personal Review: No Review Yet**

Skirt Steak & Pesto Noodles

Recipe from Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 8 to 10 servings

• 1 can (14.5 oz) crushed tomatoes
• 1 can (14.5 oz) chopped tomatoes
• 3 garlic cloves, thinly sliced
• 3 tbsp red wine vinegar
• 1 tsp red pepper flakes
• 2 skirt steaks (1-1/2 lbs total)
• 2 tsp kosher salt
• 1 package (1 lb) fettuccine
• 3/4 cup purchased pesto

1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 min (or refrigerate up to 5 hrs).
2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 min. Remove from broiler and let stand 5 min before cutting into 1/2-inch-thick slices; reserve cooked marinade.
3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp salt.
4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce.

**Personal Review: No Review Yet**

Zucchini Casserole with Red-Pepper Aioli

Recipe & picture courtesy of My Recipes

Makes 4 servings

• 2 teaspoons olive oil
• 3 cups sliced onion
• 6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• Cooking spray
• 1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup Red-Pepper Aioli (recipe to follow)

1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.
3. Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.
4. Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake at 375° for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
5. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.

Red-Pepper Aioli

Makes 1 cup

• 3 garlic cloves, peeled
• 1/2 cup fat-free mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 (7-ounce) bottle roasted red bell peppers, drained 

1. Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

**Personal Review: No Review Yet**

Rigatoni alla Siciliana

Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 22 minutes total

• 1 eggplant, about 1-1/2 pounds
• 3 cloves garlic, sliced
• 3 tablespoons olive oil
• 1 can (28 ounces) fire roasted whole tomatoes
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• 1 pound mini rigatoni pasta
• 1 cup smoked mozzarella cheese, shredded

1. Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
3. While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.
4. Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.
5. Stir in cheese and allow to melt slightly and serve.

**Personal Review: No Review Yet** 

Crab Cakes with Remoulade

Recipe & picture courtesy of My Recipes

Serves 4

Crab cakes:

• 2 teaspoons olive oil
• 1 cup dry breadcrumbs
• 1/2 cup thinly sliced green onions
• 1/2 pound lump crabmeat, shell pieces removed
• 1 (4-ounce) jar diced pimiento, drained
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 large egg

Rémoulade:

• 1/3 cup low-fat mayonnaise
• 2 teaspoons 2% reduced-fat milk
• 1 teaspoon capers, chopped
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, minced

1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
   Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
2. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

**Personal Review: No Review Yet** 

Shrimp, Asparagus, and Penne Pasta

Recipe & picture courtesy of My Recipes

Serves 4

• 1 cup uncooked penne (tube-shaped pasta)
• 1 tablespoon olive oil
• 2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 pound peeled and deveined medium shrimp
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.

 **Personal Review: No Review Yet**

Orange Beef and Broccoli

Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

• 3 tablespoon(s) cornstarch
• 1 large egg white
• 1/2 cup(s) chicken broth
• 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
• 2 tablespoon(s) reduced-sodium soy sauce
• 1 1/2 teaspoon(s) grated fresh ginger
• 1 1/2 teaspoon(s) garlic paste
• 3 tablespoon(s) canola oil
• 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
• 1 navel orange
• 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
• 1 bag(s) (16-ounce) broccoli florets
• 1/2 cup(s) shredded carrots
• Cooked rice

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**