All-American Greek Salad

 Ingredients

    1 medium red or yellow tomato, chopped or cut into small wedges
    1 medium cucumber, peeled into alternate strips and sliced (1-3/4 cup)
    2 medium red onions, thinly sliced (1 cup)
    1/3 cup coarsely chopped red, orange, and/or green sweet pepper
    1/4 cup pitted Kalamata olives
    4 ounces feta cheese, cut into 1/2-inch cubes
    2 tablespoons red wine vinegar
    2 tablespoons extra-virgin olive oil
    1 tablespoon snipped fresh oregano
    Salt and ground black pepper
 

Directions

1. In a medium bowl, combine the tomato, cucumber, onions, sweet pepper(s), and olives. Toss to combine.
2. Add the feta cheese, vinegar, oil, and oregano, plus salt and pepper to taste. Toss together gently. Makes 4 servings.

nutrition information

Per Serving: 

cal. (kcal) 174, 

Fat, total (g) 14, 

chol. (mg) 25, 

carb. (g) 8, 

fiber (g) 2, 

sodium (mg) 484, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Salad, Vegetable Salad, All-American Greek Salad, Greek Salad, Greek, All-American Salad, American Salad, All-American, nutrition information, Ingredients, medium red, yellow tomato, small wedges, cucumber, strips and sliced, medium red onions, chopped red, orange, green sweet pepper, Kalamata olives, feta cheese, red wine vinegar, extra-virgin olive oil, fresh oregano, Salt, ground black pepper, Directions.

Grilled Shrimp Caesar

 Ingredients

    12 ounces large shrimp (16), peeled and deveined
    3 tablespoons olive oil
    1 head romaine lettuce, cut lengthwise into quarters
    4 teaspoons grated Parmesan cheese
    4 slices French bread
    1 cup grape tomatoes, halved
    1/4- 1/2 cup purchased Caesar salad dressing
 

Directions

1. Thread shrimp onto 4 10- to 12-inch skewers (if using wooden skewers, soak in water for 30 minutes before adding shrimp). Brush shrimp with 1 tablespoon of the oil. Brush cut sides of the romaine with 1 tablespoon of the oil.
2. Grill the shrimp and romaine on the rack of a grill over medium heat for 2 to 3 minutes per side or until shrimp turn opaque and romaine has grill marks. Remove shrimp and romaine from grill. Sprinkle each cut side of romaine with 1 teaspoon Parmesan cheese. Set romaine and shrimp aside.
3. Brush both sides of bread slices with remaining 1 tablespoon oil. Add to grill rack and grill for 1 to 2 minutes per side or until toasted.
4. To serve, arrange lettuce, shrimp, bread and tomatoes on each of 4 plates. Drizzle each with dressing before serving.

nutrition information

Per Serving: 

cal. (kcal) 273, 

Fat, total (g) 15, 

chol. (mg) 4, 

sat. fat (g) 2, 

carb. (g) 22, 

Monounsaturated fat (g) 8, 

Polyunsaturated fat (g) 1, 

fiber (g) 2, 

sugar (g) 3, 

pro. (g) 15, 

vit. A (IU) 2187, 

vit. C (mg) 7, 

Thiamin (mg) 0, 

Riboflavin (mg) 0, 

Niacin (mg) 2, 

Pyridoxine (Vit. B6) (mg) 0, 

Folate (µg) 85, 

Cobalamin (Vit. B12) (µg) 0, 

sodium (mg) 404, 

Potassium (mg) 202, 

calcium (mg) 61, 

iron (mg) 2, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags:  Grilling, Salad, Grilled Shrimp Caesar, Caesar, Grilled Shrimp, Shrimp Caesar, Shrimp, Grilled, nutrition information, Ingredients,  large shrimp, peeled and deveined, olive oil, romaine lettuce, quarters, Parmesan cheese, French bread, tomatoes, halved, Caesar salad dressing, Directions.

Kickin' Chicken Taco Salad

 Ingredients

    Reserved Kickin' Chicken Chili*

    6 cups torn green leaf lettuce
    1 large avocado, halved, seeded, peeled, and chopped
    1 cup grape tomatoes or cherry tomatoes, halved, if desired
    1/2 cup chopped red onion (1 medium)
    1 1/2 cups coarsely crushed baked tortilla chips
    Cilantro Sour Cream (optional)

Cilantro Sour Cream

    1/4 cup light dairy sour cream
    2 tablespoons snipped fresh cilantro
 

Directions

1. In a medium saucepan, heat reserved chili over medium-low heat until hot. In a very large bowl, combine lettuce, avocado, tomatoes, and red onion. Add heated chili; toss to combine. Divide among 6 salad bowls. Sprinkle with chips.
2. If desired, spoon Cilantro Sour Cream evenly onto salads.
3. *There should be 3 cups reserved chili.

Cilantro Sour Cream

1. In a small bowl, combine sour cream and cilantro.

nutrition information

Per Serving: cal. (kcal) 218, Fat, total (g) 7, chol. (mg) 29, sat. fat (g) 1, carb. (g) 26, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 4, pro. (g) 16, vit. A (IU) 3109.78, vit. C (mg) 26.57, Thiamin (mg) 0.13, Riboflavin (mg) 0.14, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 290, Potassium (mg) 504, calcium (mg) 80.77, iron (mg) 1.62, Vegetables () 1.5, Starch () 1, Lean Meat () 1.5, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
 

tags: Ingredients, Reserved Kickin' Chicken Chili*, torn green leaf lettuce, avocado, halved, seeded, peeled, chopped, grape tomatoes, cherry tomatoes, red onion, baked tortilla chips, Cilantro Sour Cream, Cilantro Sour Cream, dairy sour cream, snipped fresh cilantro, Directions, Kickin' Chicken Taco Salad, Chicken Taco Salad, Salad, Chicken Taco, Taco Salad, nutrition information.

Crunchy Chicken Salad

 Mixed nuts and peanut brittle turn a basic chicken salad into a flavor feast. Pile it onto flatbread for an open-faced sandwich for lunch or picnics.

Ingredients

    3 cups coarsely shredded cooked chicken
    2 - 3 stalks celery, coarsely chopped
    1/3 cup finely chopped onion
    1/2 cup mayonnaise
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup salted mixed nuts, coarsely chopped
    3/4 cup broken peanut brittle
    Flatbread (optional)
 

Directions

1. In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper. Cover and refrigerate at least 2 hours before serving. Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread. Makes 4 (1 cup) servings.

nutrition information

Per Serving: 

cal. (kcal) 605, 

Fat, total (g) 43, 

chol. (mg) 104, 

sat. fat (g) 7, 

carb. (g) 7, 

Monounsaturated fat (g) 16, 

Polyunsaturated fat (g) 16, 

fiber (g) 2, 

pro. (g) 35, 

vit. A (IU) 194, 

vit. C (mg) 2, 

Thiamin (mg) 0, 

Riboflavin (mg) 0, 

Niacin (mg) 10, 

Pyridoxine (Vit. B6) (mg) 1, 

Folate (µg) 28, 

Cobalamin (Vit. B12) (µg) 0, 

sodium (mg) 572, 

Potassium (mg) 440, 

calcium (mg) 40, 

iron (mg) 3, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Crunchy Chicken Salad, Chicken Salad, Salad, Crunchy Chicken, Chicken, Crunchy, nutrition information, Ingredients, shredded cooked chicken, celery, chopped, chopped onion, mayonnaise, olive oil, salt, ground black pepper, mixed nuts, broken peanut brittle, Flatbread, Directions.

Grilled Beef, Red Onion, & Blue Cheese Salad

 This low-cal, low-carb main dish salad of grilled beef, sweet red onions, and balsamic vinaigrette over tender greens is quick and easy to make on busy weeknights.

Ingredients

    2 tablespoons olive oil
    3 tablespoons balsamic vinegar
    1 clove garlic, minced
    1 boneless beef sirloin steak, cut 1 inch thick (about 3/4 pound)
    1 tablespoon snipped fresh thyme
    2 teaspoons snipped fresh rosemary
    4 1/4-inch thick slices red onion
    6 cups lightly packed mesclun or torn mixed salad greens
    2 tablespoons crumbled Gorgonzola or blue cheese
    8 yellow and/or red pear tomatoes, halved
 

Directions

1. For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of steak. Press thyme and rosemary onto both sides of the steak. Brush both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.
2. Grill steak on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) For last 10 minutes of grilling, place onions on grill rack beside meat. Grill onions until tender, turning once.
3. Divide mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak and onions atop mesclun. Drizzle with the reserved vinaigrette. Top with cheese and tomatoes. Makes 4 servings.

nutrition information

Per Serving: 

cal. (kcal) 266, 

Fat, total (g) 16, 

chol. (mg) 59, 

sat. fat (g) 5, 

carb. (g) 9,

 fiber (g) 2, 

pro. (g) 22, 

vit. A (RE) 72, 

vit. C (mg) 17, 

sodium (mg) 373, 

calcium (mg) 40, 

iron (mg) 4, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Beef, Salad, Grilled Beef, Red Onion, & Blue Cheese Salad, Blue Cheese Salad, Cheese Salad, Grilled, Onion, nutrition information, Ingredients, olive oil, balsamic vinegar, 1 clove garlic, beef sirloin steak, fresh thyme, snipped fresh rosemary, slices red onion, mesclun, torn mixed salad greens, crumbled Gorgonzola, blue cheese, red pear tomatoes, Directions.

Cheesy Pasta Twists

 Ready in just 30 minutes, this easy skillet dish features corkscrew pasta, Italian sauce and mozzarella cheese, topped with crushed croutons...it's delish!

Ingredients

    6 cups corkscrew-shaped pasta, (rotini), cooked and drained
    1 24 ounce jar Prego Traditional Italian Sauce or Prego® Italian Sausage and Garlic Italian Sauce
    1 cup shredded mozzarella cheese (about 4 ounces)
    1/2 cup Pepperidge Farm Zesty Italian Croutons, crushed
 

Directions

1. Stir the pasta and sauce in a 10-inch skillet and heat over medium heat until the mixture is hot and bubbling.
2. Reduce the heat to low. Top with cheese and crushed croutons. Cover and cook until the cheese is melted.
 

tags: Cheesy Pasta Twists, Twists, Cheesy Pasta, Cheesy, Pasta, Pasta Twists, Ingredients, corkscrew-shaped pasta,rotini, Prego Traditional Italian Sauce, Prego Italian Sausage, Garlic Italian Sauce, mozzarella cheese, Pepperidge Farm Zesty Italian Croutons, Directions.

Chicken Florentine Lasagna

 A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.

Ingredients

    2 10 3/4 ounce cans Campbell's® Condensed Cream of Chicken with Herbs Soup
    2 cups milk
    1 egg
    1 15 ounce container ricotta cheese
    6 uncooked lasagna noodles
    1 10 ounce package frozen chopped spinach, thawed and well drained
    2 cups cubed cooked chicken or turkey
    2 cups shredded Cheddar cheese (about 8 ounces)
 

Directions

1. Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
2. Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
3. Bake at 375 degrees F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.

Tip:

1. To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.
 

 

tags: Chicken Lasagna, Dinner, Lasagna, Pasta, Chicken Florentine Lasagna, Chicken Florentine Lasagna, Florentine Lasagna, Lasagna, Chicken Florentine, Ingredients, Campbell's Condensed, Cream of Chicken, Herbs Soup, milk, egg, container ricotta cheese, lasagna noodles, frozen chopped spinach, drained, cooked chicken or turkey, Cheddar cheese, Directions.

Pizza Pasta Skillet Casserole

 A blanket of gooey cheese and crispy pepperoni slices make this pasta casserole a guaranteed crowdpleaser.

Ingredients

    2 cups dried cavatappi (cellentani) pasta
    1 3 1/2 ounce package thinly sliced pepperoni
    1 pound lean ground beef
    1/3 cup finely chopped onion
    1 8 ounce package mushrooms, sliced
    1 15 ounce can pizza sauce
    1 8 ounce can tomato sauce
    1 6 ounce can tomato paste
    1/2 teaspoon sugar
    1/8 teaspoon ground black pepper
    1/8 teaspoon garlic salt
    1/8 teaspoon onion salt
    2 cups shredded mozzarella cheese
    1 tablespoon grated Parmesan cheese
 

Directions

1. Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
2. Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
3. In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
4. Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
5. Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
6. Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.

Variation

    This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.

nutrition information

Per Serving: 

cal. (kcal) 387, 

Fat, total (g) 19, 

chol. (mg) 67, 

sat. fat (g) 8, 

carb. (g) 29, 

Monounsaturated fat (g) 7, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 1, 

fiber (g) 3, 

sugar (g) 6, 

pro. (g) 28, 

vit. A (IU) 1111.01, 

vit. C (mg) 13.82, 

Thiamin (mg) 0.34, 

Riboflavin (mg) 0.41, 

Niacin (mg) 7.7, 

Pyridoxine (Vit. B6) (mg) 0.48, 

Folate (µg) 71.57, 

Cobalamin (Vit. B12) (µg) 1.5, 

sodium (mg) 916, 

Potassium (mg) 863, 

calcium (mg) 266, 

iron (mg) 3.74, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Beef, Beef Casseroles, Casseroles, Dinner, European Cuisine, Ground Beef, Ground Beef Casserole, Healthy Cooking, Italian Cuisine, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Pasta, Pizza, Pork, Quick and Easy, Quick and Easy Casseroles, Quick and Easy Dinners, Quick and Easy Pasta Dishes,  Pizza Pasta Skillet Casserole, Pasta Skillet Casserole, Skillet Casserole, Casserole, Pasta, Pizza, Skillet, nutrition information, Ingredients, cavatappi,cellentani pasta, package thinly sliced pepperoni, lean ground beef, chopped onion, mushrooms, pizza sauce, tomato sauce, tomato paste, sugar, ground black pepper, garlic salt, onion salt, mozzarella cheese, Parmesan cheese, Directions.

Kielbasa and Apple Pasta Bake

 Sharp cheddar cheese and cubed apple complement the spicy kielbasa in this saucy casserole recipe.

Ingredients

    1 pound rigatoni
    2 tablespoons olive oil
    1 large onion, sliced
    1/4 cup all-purpose flour
    1 quart milk
    1 block (10 ounces) extra-sharp cheddar cheese, shredded (3 cups)
    1 teaspoon hot-pepper sauce
    1 teaspoon salt
    1 package fully-cooked kielbasa (14 ounces), sliced into 1/4-inch-thick coins
    3 Fuji apples, cored and cut into 1/2-inch cubes
    2 scallions, thinly sliced
 

Directions

1. Heat oven to 350 degrees F. Coat oval 10-cup baking dish with nonstick cooking spray.
2. In large deep pot of lightly salted boiling water, cook rigatoni until al dente, firm but tender, following package directions. Drain.
3. Meanwhile, in large, heavy-bottomed saucepan, heat oil over medium-high heat. Add onion; cook until softened, 5 to 7 minutes. Stir in flour; cook 1 minute. Gradually whisk in milk. Bring to boiling, stirring continuously; boil until thickened, about 1 minute. Remove from heat.
4. Set aside 1 cup cheese for topping the casserole. Stir the remaining 2 cups of cheese, the hot-pepper sauce and salt into milk mixture until smooth.
5. In pasta cooking pot, toss together pasta, cheese sauce, kielbasa and apples. Spoon into prepared baking dish, mounding slightly. Cover.
6. Bake in 350 degree oven, covered, for 30 minutes. Uncover. Stir rigatoni mixture. Sprinkle top with reserved cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 485, Fat, total (g) 20, chol. (mg) 54, sat. fat (g) 11, carb. (g) 56, fiber (g) 4, pro. (g) 20, sodium (mg) 577, Percent Daily Values are based on a 2,000 calorie diet
 

tags: Apples, Casseroles, Dinner, Fruit, Kielbasa, More Pasta Shapes, Onions, Pasta, Rigatoni, Sausage, Vegetables, Kielbasa and Apple Pasta Bake, Apple Pasta Bake, Pasta Bake, Kielbasa and Apple Pasta, Bake, Ingredients, rigatoni, olive oil, large onion,  flour, quart milk, cheddar cheese, hot-pepper sauce, salt, fully-cooked kielbasa, coins, Fuji apples, scallions, thinly sliced, Directions.

Orecchiette Arrabbiata

 Arrabbiata means angry in Italian and is used describe pasta sauces made with hot chile peppers. We tossed the spicy sauce with orecchiette, but you can use any shape pasta you have on hand.

Ingredients

    1 tablespoon olive oil
    1 medium-size onion, finely chopped
    3 cloves garlic, finely chopped
    1 tablespoon water
    2 cans (14.5 ounces each) zesty diced tomatoes OR: diced tomatoes with green chiles
    1 can (8 ounces) tomato sauce
    1/2 teaspoon red-pepper flakes
    1/2 teaspoon dried oregano
    Pinch ground red pepper (cayenne)
    1 pound orecchiette (ear-shaped) pasta OR: any tubular shape
    1 bag (5 ounces) baby spinach, cleaned
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons grated Parmesan cheese
 

Directions

1. Bring large pot of lightly salted water to boiling.
2. Meanwhile, heat oil in medium-size saucepan. Add onion; cook 5 minutes, being careful not to brown the onion. Add garlic and water; cook 2 minutes.
3. Stir diced tomatoes, tomato sauce, red-pepper flakes, oregano and ground red pepper into saucepan; simmer, uncovered, stirring occasionally, 15 minutes.
4. Meanwhile, add orecchiette to boiling water; cook until al dente, tender but still firm.
5. Slice spinach. Add to sauce; cook 5 minutes. Add salt and pepper.
6. Drain pasta; transfer to large serving bowl.
7. Pour sauce over pasta. Sprinkle with Parmesan cheese. Serve warm.

nutrition information

Per Serving: 

cal. (kcal) 393, 

Fat, total (g) 5, 

chol. (mg) 2, 

sat. fat (g) 1, 

carb. (g) 74, 

fiber (g) 5, 

pro. (g) 14, 

sodium (mg) 971, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Dinner, Garlic, Healthy Cooking, Low Calorie, Low Calorie Dinners, Low Fat, Low Fat Dinners, Onions, Pasta, Pasta Sauce, Spinach, Tomato Sauce, Vegetables, Vegetarian, Vegetarian Main Dishes, Vegetarian Pasta, Vegetarian Pasta,  Orecchiette Arrabbiata, Ingredients, olive oil, onion, cloves garlic, water, zesty diced tomatoes, tomatoes with green chiles, tomato sauce, red-pepper flakes, dried oregano, red pepper, cayenne, pasta, tubular shape, baby spinach, salt, black pepper, grated Parmesan cheese, Directions.

Shrimp with Cajun Sauce

 Low-fat shrimp ranks as an all-time favorite appetizer among dieters. Especially when served with a zesty cocktail-style sauce.

Ingredients

    Zest and juice of 1 lemon
    2 cloves garlic, crushed
    2 teaspoons Cajun or Creole seasoning
    1 bay leaf
    1 1/2 pounds large shrimp, shelled and deveined

Sauce:

    1 tablespoon fat-free sour cream
    2 tablespoons bottled horseradish
    1/4 cup ketchup
    2 tablespoons Creole of Dijon mustard
    1 tablespoon light mayonnaise
    1/2 teaspoon Cajun or Crole seasoning
    1/4 teaspoon hot pepper sauce
 

Directions

1. Bring 3 quarts water, lemon zest and juice, garlic, seasoning and the bay leaf to a boil in a large saucepan. Add shrimp and return to boiling. Boil for 1 minute or until pink and cooked through. Drain, rinse under cold water.
2. Mix sour cream, horseradish, ketchup, mustard, mayonnaise, seasoning and hot pepper sauce. Serve with shrimp.

nutrition information

Per Serving: 

cal. (kcal) 113, 

Fat, total (g) 3, 

chol. (mg) 130, 

sat. fat (g) 0, 

carb. (g) 4, 

fiber (g) 0, 

pro. (g) 18, 

sodium (mg) 370, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Fish and Seafood, Shrimp with Cajun Sauce, Cajun Sauce, Sauce, Shrimp, Cajun, nutrition information, Ingredients, Zest, juice, lemon, cloves garlic, Cajun or Creole seasoning, bay leaf, large shrimp, sauce:, fat-free sour cream, horseradish, ketchup, Creole of Dijon mustard, light mayonnaise, Cajun or Crole seasoning, pepper sauce, Directions.

Pistachio Baked Salmon

 Salmon cooks quickly which means this healthy dinner will be ready in about 30 minutes.

Ingredients

    1 cup salted dry roasted pistachio nuts, chopped
    1/2 cup packed brown sugar
    3 tablespoons lemon juice
    1 teaspoon dried dillweed
    1 teaspoon coarsely ground black pepper
    6 6 ounces skinless salmon fillets
    1/4 cup purchased basil pesto (optional)

Directions

1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.
3. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 243, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 5, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 71, iron (mg) 3, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

tags: Fish and Seafood,  Pistachio Baked Salmon, Baked Salmon, Salmon, Pistachio, Pistachio Baked, nutrition information, Ingredients, salted dry roasted pistachio nuts, brown sugar, lemon juice, dillweed, black pepper, skinless salmon fillets, basil pesto,  Directions.

Grilled Ginger-Teriyaki Salmon with Honey-Mango Salsa

 It's magic from the grill. Salmon gets jazzed with a mighty marinade and a mango salsa.

Ingredients

Salsa

    1 teaspoon grated lime peel
    2 tablespoons lime juice
    1 tablespoon honey
    red pepper sauce
    1 medium mango, peeled, seed removed and diced
    2 tablespoons finely chopped red onion

Salmon

    3 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
    1 tablespoon grated gingerroot
    1 pound salmon fillets
 

Directions

1. In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
2. In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
3. Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
4. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.

Tip

    *Tip:

    Line grill with a layer of foil for easier cleanup.

nutrition information

Per Serving: 

cal. (kcal) 210, 

Fat, total (g) 6, 

chol. (mg) 65, 

sat. fat (g) 2, 

carb. (g) 19, 

fiber (g) 1, 

sugar (g) 15, 

pro. (g) 21, 

vit. A (IU) 486, 

vit. C (mg) 9, 

sodium (mg) 370, 

calcium (mg) 40, 

iron (mg) 1, 

Other Carb () 1, 

Lean Meat () 3, 

Percent Daily Values are based on a 2,000 calorie diet

tags: Fish and Seafood, Grilled Salmon, Grilling, Salmon, Grilled Ginger-Teriyaki Salmon with Honey-Mango Salsa, Grilled Ginger-Teriyaki Salmon, Ginger-Teriyaki Salmon, Salmon, Honey-Mango Salsa, Ingredients, Salsa, grated lime peel, lime juice, honey, red pepper sauce, mango, peeled, seed removed, diced, red onion, teriyaki baste, glaze, grated gingerroot, salmon fillets, Directions.

Sizzling Salmon and Asparagus

 Ingredients

    1 pound fresh or frozen salmon fillets with skin
    2 tablespoons snipped fresh Italian (flat leaf) parsley
    2 teaspoons finely shredded lemon peel
    1/4 teaspoon coarsely ground black pepper
    1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
    1 teaspoon olive oil
    1/8 teaspoon salt
    1 clove garlic, minced
    Lemon wedges
 

Directions

1. That fish, if frozen. Line a large shallow roasting pan with foil and place pan in a cold oven; heat oven to 450 degrees F. Meanwhile, in a small bowl combine parsley, lemon peel, and pepper. Remove half of the parsley mixture and set aside. Cut salmon into 4 portions. Rub remaining half of mixture over skinless tops of salmon portions.
2. In a medium bowl combine asparagus, olive oil, and salt. Remove roasting pan from oven. Place fish portions, skin side down in the pan. Place asparagus in a single layer in the pan around the fish. Return pan to oven. Roast for 14 to 16 minutes or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
3. Add minced garlic to reserved parsley mixture. Sprinkle over cooked fish. Cut fish into 4 portions and serve with asparagus and lemon wedges.

nutrition information

Per Serving: 

cal. (kcal) 272, 

Fat, total (g) 16, 

chol. (mg) 62, 

sat. fat (g) 4, 

carb. (g) 6, 

Monounsaturated fat (g) 5, 

Polyunsaturated fat (g) 5, 

Trans fatty acid (g) 0, 

fiber (g) 3, 

sugar (g) 3, 

pro. (g) 26, 

vit. A (IU) 1020.4, 

vit. C (mg) 24.21, 

Thiamin (mg) 0.4, 

Riboflavin (mg) 0.35, 

Niacin (mg) 10.86, 

Pyridoxine (Vit. B6) (mg) 0.84, 

Folate (µg) 92.73, 

Cobalamin (Vit. B12) (µg) 2.99, 

sodium (mg) 144, 

Potassium (mg) 677, 

calcium (mg) 50.48, 

iron (mg) 3.06, 

Vegetables () 1, 

Lean Meat () 3.5, 

Fat () 2, 

Carb Choice () 0.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Fish and Seafood, Sizzling Salmon and Asparagus, Sizzling Salmon, Sizzling, Salmon, Salmon and Asparagus,
Asparagus, Ingredients, fresh or frozen salmon fillets, skin, fresh Italian, flat leaf, parsley, lemon peel, black pepper, asparagus spears, olive oil, salt, clove garlic, Lemon wedges, Directions.

New England Clam Chowder

 Using a combo of cauliflower and potatoes, rather than all potatoes, lowers the carbs in this creamy meal-in-a-bowl.

Ingredients

    2 10 ounce can whole baby clams, undrained
    Water
    Nonstick cooking spray
    2 slices turkey bacon, halved
    1 medium onion, chopped
    1 stalk celery, thinly sliced
    2 medium potatoes, cut into 1/2-inch pieces
    2 cups small cauliflower florets (about 1-inch pieces)
    1/4 teaspoon dried thyme, crushed
    1/8 teaspoon ground black pepper
    2 1/2 cups fat-free milk
    1/2 cup fat-free half-and-half
    2 tablespoons all-purpose flour
    3/4 cup coarsely shredded carrots
 

Directions

1. Drain clams, reserving liquid. Chop half of the clams; set chopped and whole clams aside. Add enough water to the reserved clam liquid to measure 1 1/2 cups; set clam liquid aside.
2. Coat a large saucepan with cooking spray; heat saucepan over medium heat. Add bacon, onion, and celery to saucepan. Cook for 5 to 8 minutes or until onion is tender and bacon is cooked through, stirring occasionally. Remove bacon from pan; drain on paper towels. Chop bacon and set aside.
3. Stir potatoes, cauliflower, thyme, pepper, and reserved clam liquid into onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Remove from heat; cool slightly. Transfer half of the potato mixture (about 2 cups) to a blender or food processor. Cover and blend or process until smooth. Return to the remaining potato mixture in saucepan.
4. In a medium bowl, whisk together milk, half-and-half, and flour until smooth. Add all at once to potato mixture. Cook and stir just until boiling. Stir in chopped and whole clams and carrots. Return to boiling; reduce heat. Cook for 1 minute more. Sprinkle each serving with chopped bacon.

nutrition information

Per Serving: 

cal. (kcal) 208, 

Fat, total (g) 3, 

chol. (mg) 77, 

sat. fat (g) 1, 

carb. (g) 25, 

Monounsaturated fat (g) 0, 

Polyunsaturated fat (g) 0, 

Trans fatty acid (g) 0, 

fiber (g) 3, 

sugar (g) 9, 

pro. (g) 22, 

vit. A (IU) 2721.05, 

vit. C (mg) 25.39, 

Thiamin (mg) 0.15, 

Riboflavin (mg) 0.31, 

Niacin (mg) 0.99, 

Pyridoxine (Vit. B6) (mg) 0.31, 

Folate (µg) 44.35, 

Cobalamin (Vit. B12) (µg) 0.67, 

sodium (mg) 642, 

Potassium (mg) 579, 

calcium (mg) 272.61, 

iron (mg) 0.29, 

Milk () 0.5, 

Vegetables () 0.5, 

Starch () 1, 

Lean Meat () 2, 

Carb Choice () 1.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Fish and Seafood, Soup, Ingredients, New England Clam Chowder, England Clam Chowder, Clam Chowder, Chowder, whole baby clams,     Water, spray, turkey bacon, onion, stalk celery, potatoes, cauliflower florets, dried thyme, black pepper, fat-free milk, half-and-half, all-purpose flour, carrots, Directions, nutrition information.

Chicken Enchiladas Adobo

 Ingredients

    1 145 ounce can diced fire-roasted tomatoes, undrained
    3/4 cup water
    1 medium onion, chopped
    1 chipotle chile pepper in adobo sauce
    1 tablespoon adobo sauce (optional)
    1 tablespoon snipped fresh cilantro
    1 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
    1 tablespoon vegetable oil
    1 pound skinless, boneless chicken breast halves or skinless boneless chicken thighs, cut into bite-size strips
    1/2 cup corn and black bean salsa
    1/2 cup sour cream
    1/2 teaspoon finely shredded lime peel
    8 multigrain or whole wheat flour tortillas
    3/4 cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)
    1 2 1/4 ounce can sliced pitted ripe olives, drained
    1/2 cup sliced green onions (4)
 

Directions

1. Lightly grease a 13x9x2-inch baking dish; set aside.
2. For sauce, in medium saucepan, mix undrained tomatoes, the water, the chopped onion, chipotle pepper, adobo sauce, (if you like), the cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
3. Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime peel, and the remaining salt.
4. To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
5. Cover and bake in a 375 degree F oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions. Makes 8 servings.

nutrition information

Per Serving: 

cal. (kcal) 259, 

Fat, total (g) 10, 

chol. (mg) 50, 

carb. (g) 22, 

fiber (g) 5, 

pro. (g) 19, 

sodium (mg) 702, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Chicken, Mexican Cuisine, Chicken Enchiladas Adobo, Enchiladas Adobo, Chicken Enchiladas, nutrition information,
Adobo, Ingredients, tomatoes, undrained, water, medium onion,  chipotle chile pepper in adobo sauce, adobo sauce, snipped fresh cilantro, ground cumin, chili powder, kosher salt, regular salt, vegetable oil, skinless, boneless chicken breast, skinless boneless chicken thighs, corn and black bean salsa, sour cream, lime peel, whole wheat flour tortillas, Chihuahua cheese, Monterey Jack cheese, ripe olives, green onions, Directions.

Honey-Soy Sauce Chicken with Mache-and-Citrus Salad

 The Melbourne-born star of TLC's Take Home Chef shares recipes made with supermarket ingredients in this book; many reveal Australia's love for Asian flavors.

Ingredients

    1/4 cup plus 1 tablespoon soy sauce
    1/4 cup honey
    3 garlic cloves, minced
    1 tablespoon grated fresh ginger
    12 chicken drumsticks (3 1/2 pounds)
    1 teaspoon finely grated lime zest
    1 tablespoon fresh lime juice
    3 navel oranges
    3 tablespoons canola oil
    Salt and freshly ground pepper
    5 cups mache (5 ounces)
    1 small head of frisee, torn into bite-size pieces
    1 small cucumber, peeled, seeded, and thinly sliced
    1 tablespoon toasted sesame seeds
 

Directions

1. In a large, resealable plastic bag, mix 1/4 cup of the soy sauce with the honey, garlic, and ginger. Add the chicken and turn to coat. Refrigerate for at least 1 hour.
2. Preheat the broiler with a rack set 10 inches from the heat. Line a large rimmed baking sheet with foil. Arrange the chicken on the sheet and pour the marinade on top. Broil for about 25 minutes, turning the chicken frequently, until cooked through.
3. Meanwhile, in a small bowl, combine the lime zest, lime juice, and the remaining soy sauce. Finely grate the zest of 1 orange into the bowl and whisk in the canola oil.
4. Using a knife, peel the oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze 1 tablespoon of juice into the dressing; season with salt and pepper.
5. Toss the oranges with the mache, frisee, and cucumber. Add the dressing and toss. Transfer the salad and chicken to plates and drizzle with any juices from the baking sheet. Sprinkle with the sesame seeds and serve.

tags: Asian Cuisine, Chicken, Honey-Soy Sauce Chicken with Mache-and-Citrus Salad, Salad, Sauce Chicken with Mache-and-Citrus Salad, Chicken with Mache-and-Citrus Salad, Mache-and-Citrus Salad, Ingredients, soy sauce, honey, garlic cloves,  grated fresh ginger, chicken drumsticks, lime zest, lime juice, navel oranges, canola oil, salt, ground pepper, mache, small head of frisee, cucumber, peeled, seeded, thinly sliced, sesame seeds, Directions.