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.

Bulgar Salad with Grilled Red Onions

1 pound bulgar
1 large red onion, sliced into 1/4-inch slices
3 tablespoons olive oil, divided
3 plum tomatoes, diced
1 cup finely chopped flatleaf parsley
2 tablespoons finely chopped mint
1/4 cup fresh lemon juice
Salt and freshly ground pepper

Place the bulgar in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgar in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

Acapulco Chicken

2 skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Directions
1. Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

serves 2

Stuffed Sirloin Steak

4 sirloin steaks (each 1 ¼ inches thick)

Stuffing:
2 Tbsp. Smart Balance spread
1/2 cup chopped onion
1/2 cup sliced mushrooms
1 garlic clove, finely chopped
Dash of salt
Dash of pepper

Basting sauce:
1/4 cup dry red wine
2 Tbsp. low-sodium soy sauce

Sauté onion and mushrooms in butter until tender. Add remaining ingredients. Heat thoroughly.
Cut a deep pocket in the side of each steak. Stuff pockets with onion / mushroom mixture and skewer closed.

Barbecue steak over medium hot coals for approximately 20 minutes or until desired doneness, turning once and brushing the stuffed steaks with basting sauce.

Mexican-Flavored Edamame

5 1/3 oz frozen edamame, shelled, about 1/3 of a 16 oz bag
1 1/2 tsp table salt, or sea salt (sea salt preferred)
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp cayenne pepper

Place a small saucepan filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside. (Or cook a 16 ounce bag of edamame in a medium saucepan and make the Indian and Japanese varieties as well.)

To make seasoning, mix together sea salt, chili powder, ground cumin and cayenne pepper in a cup; toss with edamame until well-coated.

Serves 4

Tomatoes Stuffed with Tabbouleh Salad

3/4 cup wheat bulgur
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves, 1 bunch, chopped
1/2 cup mint leaves, 1/2 bunch, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream
Salt and freshly ground black pepper
4 large vine ripe tomatoes or beefsteak tomatoes

In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.

To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.

Chile and Cumin Fried Mahi Mahi

1 head bok choy, sliced
1 serving olive oil cooking spray (5 one-second sprays per serving)
1 Tbsp ground cumin
1/2 tsp red pepper flakes
1/8 tsp table salt, or to taste
1 1/2 pound mahi mahi fillets, four 6-ounce fillets
4 1/2 Tbsp fresh lemon juice
1 Tbsp mint leaves, fresh, chopped

Put water in a vegetable steamer and place it over high heat. Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.

Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.

Salt fish and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.

To serve, divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint. Yields about 1 cup of bok choy and 1 fillet per serving.

Balsamic Chicken with Leeks and Peppers

1 medium onion, cut into wedges
2 medium leeks, trimmed and sliced
1 medium sweet red pepper(s), sliced in half, stem and seeds removed
1 medium yellow peppers, sliced in half, stem and seeds removed
2 tsp olive oil
2 rosemary sprig
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 pound uncooked boneless, skinless chicken breasts, four 6 oz pieces
1 Tbsp balsamic vinegar

Preheat oven to 375°F. Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper. Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.

Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.

Beef Fajita Dish

cooking spray
12 oz lean sirloin beef, about 1/2-inch thick, trimmed
1 1/2 Tbsp fresh lime juice
1 1/4 tsp chili powder
1 large onion, sliced
1 large sweet red peppers, sliced
1/4 tsp table salt
1/4 cup cilantro, fresh, chopped
8 large leaf lettuce, green leaf-variety
1/2 cup salsa
1/4 cup fat-free sour cream

Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle with 1 teaspoon of chili powder.

Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.

Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.

Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Spinach with Garlic and Pine Nuts

1-1/2 to 2 pounds fresh spinach, ends trimmed and discarded
1 teaspoon olive oil
2 tablespoons pine nuts
2-4 cloves garlic, chopped
Salt and pepper

Wash the spinach well and shake out the water. Heat a large saucepan over high heat and add the spinach. Cook for about 5-7 minutes or until tender, tossing frequently. Transfer the spinach to a colander and set aside.

Heat the saucepan over medium flame and add the olive oil. When the oil is hot, add the pine nuts and chopped garlic and cook until both are golden, about 2 minutes. Return the spinach to the saucepan, toss to combine and cook until heated through, about 2 minutes. Add salt and pepper to taste.

Serves 4

Asparagus Sesame Salad

1 pound asparagus
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 tablespoons chopped fresh cilantro
1/8 teaspoon coarse salt
1 1/2 cups baby arugula or mesclun salad
2 tablespoons sesame seeds

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined.
To serve, pile some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.

Yield: 4 servings

Garlic Grilled Lobster

1 pound uncooked lobster meat, start with two 1 1/4 pound whole lobsters
2 tsp olive oil
3 medium garlic cloves, mashed
3 Tbsp fresh lemon juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Preheat grill. To prepare lobsters, cut off heads, split tails and crack claws; set aside.

Stir together olive oil, garlic and lemon juice; season to taste with salt and pepper. Toss tails and claws with half the olive oil mixture.

Grill lobster pieces, turning and moving them as they cook until shells are charred and meat is firm and opaque, about 8 minutes.

Crack lobsters and dip meat in remaining olive oil mixture. Yields about 3 ounces lobster meat and 2 teaspoons sauce per serving.

Teriyaki Chicken Boats

1 Tbsp ginger root, fresh, grated
1 medium garlic cloves, minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breasts
1 medium stalk celery, chopped
1 small sweet red peppers, chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup teriyaki sauce
1/4 tsp black pepper
16 romaine lettuce leaves(use tender, inner leaves)

Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer 30 minutes, turning chicken over after 15 minutes, or until chicken is cooked through. Remove from heat and let chicken sit in broth for 5 minutes.

Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces. Place in a medium bowl; add celery, red pepper and scallion.

Combine teriyaki sauce, reserved broth and black pepper in a cup; stir well. Pour over chicken mixture and toss to combine.

To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands.

Yields 4 filled leaves per serving.

Grilled Steak with Roast Pepper Dressing

1 pound lean beef round, use top round cut, sliced 3/4-inch thick
1/2 cup fat-free Italian salad dressing, or fat-free vinaigrette dressing
2 large sweet red peppers
1 small garlic cloves, chopped
1 tsp capers
1 medium shallots, chopped
1 Tbsp basil, fresh, chopped
2 Tbsp fat-free Italian salad dressing, or fat-free vinaigrette dressing
1/8 tsp table salt
1/4 tsp black pepper
cooking spray

Place steak in shallow bowl, cutting in half if necessary to fit in one layer; pour on 1/2 cup of dressing and baste to cover steak. Cover bowl with plastic wrap and refrigerate 4 to 8 hours.

Meanwhile, prepare roast pepper dressing. Place whole peppers on top of gas stove over open flame (or place over hot grill). Char peppers on all sides using a long-handled fork to turn, about 5 minutes total; remove from heat. Place peppers in plastic or paper bag, seal shut and set aside for 1 hour. Remove peppers from bag and scrape off skin with paring knife; core peppers and cut into chunks. Place peppers, garlic, capers, shallot, basil, 2 tablespoons of salad dressing, salt and black pepper in a blender; purée.

Coat grid of grill with cooking spray, place grid on grill and heat. To cook steak, drain off and discard dressing-marinade. Pat steak with paper towels to remove excess moisture. Grill until well browned outside and medium-rare inside, about 3 to 5 minutes per side, or longer for desired doneness; remove from grill immediately. Cut steak across grain into thin strips to serve. Yields about 3 ounces of meat and 1/3 cup of roast pepper dressing per serving. (Note: The dressing can be made up to a day in advance and kept refrigerated.)

Lime Asparagus with Goat Cheese

1 lb asparagus- peeled, trimmed, and halved lengthwise if very thick
2 Tbsp. pine nuts
1 Tbsp. lime juice
2 Tbsp. olive oil
1/4 tsp. kosher salt
2 oz goat cheese

Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over med-high heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, oil, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.

Serves 4

Fricassee of Golden Chanterelle Mushrooms

6 golden chanterelle mushrooms
1 Tbsp. Smart Balance or other acceptable
1/2 garlic clove
1/2 shallot, minced
Salt and pepper to taste
1 tsp. chopped fresh chives

Trim, wash, and dry the mushrooms; cut them into slices. In a saute pan or skillet, melt the butter and saute the garlic and shallot over medium-low heat until the shallot is translucent. Add the chanterelles and saute for about 2 minutes. Remove from heat, season lightly with the salt and pepper, and sprinkle with the chives.

Serves 2

Jade Salad with Sesame Vinaigrette

5 cups fresh spinach or romaine lettuce
1 can (9 ounces) tuna, drained and broken into chunks
1 cup frozen cooked bay shrimp, thawed
3/4 cup shredded cucumber
1/2 cup shredded red radishes

Sesame Vinaigrette Ingredients:
3 Tbsp. rice vinegar or cider vinegar
2 Tbsp. of sesame oil
2 Tbsp. of olive oil
2 tsp. of soy sauce
2 tsp. sesame seed
1 tsp. sugar substitute
Salt and pepper to taste

Directions
In a large bowl toss together spinach, tuna, shrimp, cucumber, and radishes. For dressing, in a shaker jar combine sesame vinaigrette ingredients. Cover and shake well until blended. Drizzle over salad; toss well.

Cantonese Chicken Salad

3 chicken breast halves
2 cups water
5 Tbsp. soy sauce, divided
4 cups shredded iceberg lettuce
1/2 cup finely chopped green onions and tops
1/3 cup distilled white vinegar
2 Tbsp. sesame seed, toasted
2 tsp. sugar substitute
1/2 tsp. ground ginger
2 Tbsp. of minced fresh cilantro

Directions
Simmer chicken in mixture of water and 1 tablespoon of soy sauce in covered saucepan 15 minutes, or until chicken is tender. Remove chicken and cool. Shred chicken into a large mixing bowl. Add lettuce and green onions. Combine vinegar, remaining 4 tablespoons soy sauce, sesame seed, sugar substitute, and ginger; stir until sugar dissolves. Pour over chicken and veggies, toss to coat. Cover and refrigerate for an hour before serving. Just before serving- add cilantro and toss to combine.

Wild Mushroom Soup

1/2 cup dried porcini mushrooms
1 Tbsp olive oil
2 leeks, thinly sliced
2 shallots, roughly chopped
1 clove garlic, roughly chopped
3 cups fresh wild mushrooms of choice, chopped or sliced
about 5 cups nonfat beef stock
1/2 tsp dried thyme
2 tbsp fat free half and half
salt and fresh ground pepper to taste

Place dried porcini in a bowl and add 1 cup of warm water; let soak for half an hour. Lift out mushrooms and squeeze well to remove as much water as possible. Strain the water and reserve. Finely chop the porcini mushrooms and set aside.

Heat olive oil in a large saucepan. Add leeks, shallots and garlic and cook gently until soft, but not colored. Stir often. Add wild mushrooms to pan. Cook over medium heat, stirring often, until they begin to soften. Stir in beef broth and bring to a boil. Add chopped porcini, reserved soaking liquid, thyme, salt, and pepper. Reduce heat and simmer, half covered, for 30 minutes, stirring occasionally.

Pour three quarters of the soup into a blender or food processor and blend until smooth. Add back to the saucepan and stir well. Stir in the half and half, and heat well. If soup is too thick stir in a little more beef broth. Taste and adjust seasoning if necessary.

Serves 4

Bass with Ginger and Scallions

6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
1 teaspoon canola oil

Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.

Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

Makes 6 servings.

Oven-Roasted Shrimp with Salsa

1/2 pound roma tomatoes, diced
1 onion, peeled and diced
2 limes, juiced
1 jalapeno chile, seeded and minced
1/2 teaspoon ground cumin
1-1/2 pounds of large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 450 F.

In a 13x9x2-inch baking dish, combine tomatoes, onion, lime juice, jalapeno and cumin; mix well.

Toss shrimp with oil, salt, and pepper. Evenly spread out shrimp atop tomato mixture. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes. Turn halfway through to ensure even cooking. Serve warm.

Serves 6

Chicken Bake Roma

6 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium zucchini cut into 1/4-inch chunks (about 4 cups)
2 cups halved mushrooms
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 tablespoons fresh basil or 2 teaspoons dried basil
1 bay leaf

Preheat the oven to 425 F. Rub both sides of the chicken with salt and pepper. Place chicken in a 13×19-inch roasting pan. Bake chicken for 10 minutes. Place pan on wire rack. Reduce oven temperature to 350 F.

Meanwhile, in a large bowl, combine zucchini, mushrooms, tomatoes, onion, garlic, basil, and bay leaf.

Spoon vegetable mixture evenly over chicken. Cover with foil; bake for 35 minutes. Uncover pan and bake until chicken is golden and no longer pink, about 40 minutes longer. Remove bay leaf. Serve immediately.

Serves 6

California Chicken

1 tablespoon canola oil
4 skinless boneless chicken breasts
1 medium red onion, thinly sliced (about 1 cup)
1 medium yellow bell pepper, juilenned (about 1 cup)
3 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon shredded lime peel
1/4 cup chicken broth
1/4 teaspoon black pepper

In a medium skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, about 6 minutes. Transfer chicken to a plate; cover with foil to keep warm.

Add onion, yellow pepper, lime juice, garlic, and lime peel to skillet. Cook, stirring constantly, about 4 minutes.

Return chicken to skillet. Add broth and black pepper. Cook, covered, until chicken is cooked through and no longer pink, about 10 minutes.

Transfer chicken and vegetables to a serving platter. Serve.

Serves 4

Pork Chops with Broccoli Rabe

2 TB olive oil
1 garlic clove, cut in half
4 pork tenderloin chops ½ inch thick
1/3 cup low-sodium chicken broth
1 teaspoon Splenda
¼ teaspoon ground black pepper
Salt
2 bunches broccoli rabe (about 2 lbs.), tough stems removed.

In 8-quart Dutch oven, heat 6 quarts water to boiling over high heat. Meanwhile, in 12-inch skillet, heat 1 TB oil over medium heat; add garlic and cook until slightly browned.
Remove garlic and discard. Pat pork chops dry w/ paper towel. To oil in skillet, add pork chops and cook over med-high heat until well browned on both sides. Add broth, Splenda, pepper, and ½ teaspoon salt to chops in skillet. Reduce heat to low; cover and simmer 20 minutes, or until tender, turning once. Add broccoli and 1 TB salt to boiling water in Dutch oven. Return to boil; boil 2 minutes. Drain thoroughly. In same Dutch oven, heat remaining 1 TB oil over high heat. Add broccoli rabe and ¼ teaspoon salt and cook, stirring until well coated. Set aside.
When pork chops are done, add broccoli rabe to skillet; cover and cook until heated through.

Spicy Eggplant Raita

Ingredients

• 3/4th cup thinly sliced eggplants
• 2 tbsp thinly sliced shallots
• 4 garlic cloves, sliced
• 1/4 tsp cumin seeds
• 1/4 tsp red chili powder
• Salt to taste
• 1-2 tbsp oil
• 1 cup yogurt

Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.

Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.

Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.

Lemon-Herb Flank Steak

1 pound flank steak, trimmed

For the marinade:
1/3 cup beef broth
3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary

To prepare the marinade, in a shallow glass dish, combine broth, lemon juice, oil, garlic, vinegar, salt, pepper, thyme, and rosemary. Mix well. Reserve 2 tablespoons of the marinade.

Add steak to marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat broiler. Place steak on broiler pan. Discard marinade in dish. Broil steak 4 inches from the heat, basting with reserved marinade and turning once to coat, about 10 to 12 minutes for medium.

Place steak on a carving board or serving platter. Let stand for about 5 minutes. Slice steak diagonally across the grain. Serve immediately.

Serves 4

Steak Royale

4 boneless top loin shell steaks (4 ounces each), 1/2 inch thickness, trimmed
8 whole green onions, trimmed
For the marinade:
1 clove garlic, minced
1/2 cup beef broth
1 tablespoon balsamic vinegar or red-wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme

To prepare the marinade, in a shallow glass dish, combine garlic, broth, vinegar, pepper, and thyme. Mix well. Place steaks and green onions in the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat broiler. Place steaks on broiler pan. Broil 4 inches from heat until browned, turning once, about 5 minutes per side.

Place green onions on broiler pan during the last 5 minutes of cooking. Discard marinade. Place steaks and onions on serving plates. Serve immediately.

Serves 4

Chilled Espresso Custard

Serves: 4

Ingredients:

• 1 1/2 cups 1 % milk
• 2 eggs, beaten
• 3 tablespoons sugar substitute
• 2 teaspoons espresso powder or instant decaffeinated coffee
• 1 teaspoon vanilla extract
• Ground cinnamon, for garnish
• Lemon twists, for garnish

Directions:

1. In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
2. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

Prep time: 10 minutes | Cook time: 1 hour 20 minutes | Chill time: 4 hours or overnight | Serves: 12

Ingredients:

 

• 3 tablespoons pine nuts
• 6 large eggs, separated
• 3/4 teaspoon cream of tartar
• 1/3 cup plus 1 teaspoon granular sugar substitute
• 2 teaspoons vanilla extract
• 1 (32-ounce) container part-skim ricotta cheese
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Directions:

 

1. Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
2. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
4. Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
6. Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

Chocolate Meringue Kisses

Serves: 5 (2 cookies) Ingredients: 2 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar substitute 2 tablespoons unsweetened cocoa powder, lumps removed 1/2 teaspoon vanilla extract Light whipped topping (1 tablespoon per sandwich)

Directions: Preheat oven to 250°F. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat. Whisk in cocoa and vanilla until blended. Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto prepared sheet. Bake 30 mintues, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Remove from baking sheet. Sandwich pairs of cooled cookies together with whipped topping.

Frittata with Herbed Ricotta Cheese

1 Tbsp olive oil
4 large egg(s), beaten
2/3 cup fat-free ricotta cheese
1/3 cup basil, fresh, coarsely chopped
1/3 cup chives, fresh, coarsely chopped
1/3 cup parsley, fresh, coarsely chopped
3 oz Canadian-style bacon, finely julienned
1/8 tsp black pepper, freshly ground, or to taste

Heat oil in a 9-inch nonstick skillet over medium heat.

Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.)

Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.

Veggie Frittata

1/2 small sweet red pepper(s), thinly sliced
1 medium zucchini, grated
1 medium tomato, chopped
2 large eggs lightly beaten
3/4 cup fat-free skim milk
1/4 tsp dried oregano
1/4 tsp dried thyme
1 Tbsp parsley, chopped

Coat a small ovenproof skillet with cooking spray and heat. Add red pepper, zucchini and tomato and cook until tender.

Combine eggs, milk, herbs and parsley in a small bowl. Stir into vegetables, reduce heat and cook until eggs are firm.

Place skillet under a preheated broiler and cook until top is browned. Serve immediately.

Smoked Salmon Wheels

4 oz. smoked salmon
2 scallions
4 oz. fat free cream cheese
lemon wedges
parsley sprigs

Spread cream cheese on salmon. Place a piece of scallion on one edge of salmon. Roll salmon around scallion. Cut roll into 1/2″ long slices. Garnish with parsley and lemon.

Spicy Pork Strips

1 pound boneless pork chops, 1/2 inch thick
1/3 cup Kikkoman soy sauce
1/4 cup minced green onions and tops
1 tablespoon sugar substitute
1 tablespoon sesame seed, toasted
3 tablespoons water
1 1/2 teaspoons minced fresh ginger root
1 teaspoon Tabasco pepper sauce
1 clove garlic, minced

Slice pork into 1/4-inch thick strips, about 4 inches long. Thread onto metal or bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, green onions, sugar, sesame seed, water, ginger, pepper sauce, and garlic stirring until sugar dissolves. Pour mixture evenly over skewers; turn to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Reserving marinade, remove skewers and place on rack of broiler pan; brush with reserved marinade. Broil 3 minutes or until pork is tender, turning once and basting with additional marinade.

Serves 6 to 8 for appetizers