Italian Eggplant with Garlic

½ cup extra virgin olive oil
3 cloves garlic, sliced
¼ cup minced fresh basil
1 ½ teaspoons salt
½ teaspoon cracked black pepper
4 small eggplants (12 oz each) or 10 baby eggplants (3 oz each)
1 TB grated lemon peel

1. In 1-quart saucepan, heat olive oil over medium heat; add garlic slices and cook, stirring occasionally until lightly browned. Remove saucepan from heat; stir in minced basil, salt and pepper.
2. Preheat broiler. Cut eggplant lengthwise into ¾-inch slices. Lightly score both sides of each slice w/ a crisscross pattern.
3. Place half of eggplant slices in single layer on rack in broiling pan. Brush lightly w/ olive oil mixture from saucepan. Broil eggplant 7 to 9 inches from heat source for 10 min. Turn eggplant over, brush w/ remaining mixture, gently pressing garlic slices and minced basil into slits in eggplant.
4. Broil eggplant 10 min. longer, until fork-tender; transfer to platter. Sprinkle eggplant with lemon peel

Broccoli-Cauliflower Salad

1 cucumber, peeled
1 cup acceptable mayonnaise
2 TB white wine vinegar
1 garlic clove, pressed
1 TB Splenda
1 teaspoon salt
1 lb cauliflower, coarsely chopped
1 lb broccoli, coarsely chopped
4 green onions, sliced

Cut cucumber in half lengthwise, and thinly slice. Whisk together mayonnaise and next 4 ingredients in bowl. Add cucumber, cauliflower, broccoli, and green onions, tossing well. Cover and chill for at least 4 hours.

Blackened Tilapia with Radish and Cucumber Salsa

1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound raw farm-raised tilapia
3 Tbsp Chef Paul Prudhomme’s Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
5 medium radishes, red
1 medium cucumber, chopped
1/2 medium sweet red peppers, chopped
3 medium scallions, sliced
1 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
1 tsp olive oil
1/8 tsp table salt
1/8 tsp black pepper

Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. Remove from pan and repeat with remaining fillets. (Note: Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer.)

Slice each radish in half and then thinly slice each half into 1/2 moons. Combine cucumber, radishes, red pepper, scallions, cilantro, lime juice and olive oil in a medium bowl; season to taste with salt and pepper and serve on top of fish. Yields about five ounces of fish and a scant 1/2 cup of salsa per serving.

Good Seasons Chicken

1/4 cup Smart Balance or other acceptable margarine
2 Tbsp olive oil
1 pkg of dry Good Seasons salad dressing mix
1 clove garlic, minced
1 pound boneless, skinless chicken breast halves
1/2 can chicken broth

Preheat oven to 350*F.
Melt margarine in a large skillet over medium heat. Stir in oil, salad dressing mix, and garlic. Add chicken breasts and saute until lightly browned. Turn chicken over to lightly brown other side. Do not cook throughout.
Turn mixture into a casserole dish. Pour chicken broth over all, and cover dish with foil. Bake for about 20 minutes. Remove foil and continue to cook until done, about 10 to 20 minutes more, depending on thickness of chicken.

Serves 4

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

1 medium head garlic
olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (3 pound) beef tenderloin

1. Preheat oven to 350 degrees.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes.
3. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
4. Preheat oven to 400 degrees.
5. Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer
into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
6. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

Cod Florentine

1 serving cooking spray (5 one-second sprays per serving)
1 1/4 pound uncooked cod, four 5 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
1/4 cup low fat or fat-free sour cream
1/4 cup onions, chopped
1/2 tsp garlic powder
3 cup yellow summer squash, steamed

Preheat oven to 400ºF. Coat a shallow baking pan with cooking spray. Season both sides of cod with salt and black pepper. Place fish in prepared pan and set aside.

In a food processor, combine spinach, sour cream, onion and garlic powder; process until smooth. (Note: If you don?t have a food processor, combine spinach ingredients in a blender or mix together by hand.)

Spoon spinach
mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture and 3/4 cup of squash per serving.

Herb Roasted Peppers

2 medium sweet red peppers, cut in half and seeded
2 medium yellow peppers, cut in half and seeded
6 medium garlic cloves, unpeeled
1/4 cup basil, fresh
1/4 cup rosemary, fresh (or use 1/2 cup total of any fresh herbs)
1 tsp olive oil
1 tsp balsamic vinegar
1 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Preheat broiler.

Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.

Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.

Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.

Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.