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Spinach and Raspberry Salad

from: Jess Nichols

Ingredients
1 bunch spinach
1 package red raspberries
2 kiwi fruit
1/2 cup pine nuts
1 cup raspberry preserves
1/2 cup vinegar

Directions
Clean the spinach and cut off the stems. Remove excess water. Set aside. Clean raspberries and add to spinach. Peel and slice kiwi fruit and add to spinach and raspberries.
For raspberry dressing: In a blender, combine the raspberry preserves and about 1 tsp of the vinegar. Add the vinegar in small amounts until taste and consistency are correct. Toss salad and serve with pine nuts.

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Spaghetti with R&R

from: Martha Stewart

Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
½ cup finely chopped fresh flat-leaf parsley
½ cup plain breadcrumbs
coarse salt
1 pound spaghetti
8 ox ricotta cheese
1 head radicchio quartered, cored, and thinly sliced crosswise
freshly ground pepper

Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic and cook until soft but not browned; 1 to 2 minutes. Add parsley and breadcrumbs; cook stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl and set aside.

Bring a large pot of water to boil and add salt. Add pasta and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.

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Garlic Lime Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

from:

Ingredients
1 lb boneless, skinless chicken breasts
½ cup low-sodium soy sauce
¼ cup fresh lime juice
1 tbsp Worcestershire sauce
2 cloves garlic, peeled, minced
½ tsp dry mustard
½ tsp coarsely ground black pepper

Directions
Mix soy sauce, lime juice, Worcestershire sauce, garlic, and mustard.
Marinate chicken in mixture for 30 minutes.
Spray skillet with cooking spray and heat on medium. Add chicken and cook 6 minutes on each side or until done.

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Party Potatoes

from: Paula Kafer

Ingredients
6-8 medium potatoes, boiled
¼ cup sour cream
8 oz cream cheese

Directions
Whip potatoes and add sour cream and cream cheese. Add salt and pepper to taste. Spread in a greased casserole dish. Pat with butter and sprinkle with paprika. You can freeze or refrigerate. Bake uncovered at 350 for 30 minutes.

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Pietra's Barbequed Salmon

from: 99

Ingredients
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Directions
Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Nutritional Info (1/4 recipe(
CALORIES 286 (42% from fat); FAT 13.5g (sat 3.2g, mono 5.7g, poly 3.4g); PROTEIN 36.5g; CARB 2.9g; FIBER 0.6g; CHOL 87mg; IRON 1.1mg; SODIUM 670mg; CALC 30mg;

from: Grandma P

Ingredients
1 tbsp butter
1 tbsp olive oil
1 tbsp honey
1 tbsp brown sugar
1 tsp minced fresh ginger
1 tsp minced garlic
2 tbsp lite soy sauce
3 tbsp dijon mustard
3.5 – 4.5 lbs salmon fillet with skin
lime slices or wedges

Directions
In a 6-8 ” frying pan over medium, mix the butter, honey, and brown sugar until the butter melts. Remove from heat. Add the soy, mustard, oil, ginger, and garlic to the pan,. Mix well. Cook slightly. Spoon over prepared salmon on foil. Let stand 15 min to 1 hour.

While cooking on grill, frequently spoon sauce over fish. Cook until opaque, 20-30 min.

Serve with lime wedges.

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Maple Glazed Salmon

from: 99

Ingredients
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Directions
Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Nutritional Info (1/4 recipe(
CALORIES 286 (42% from fat); FAT 13.5g (sat 3.2g, mono 5.7g, poly 3.4g); PROTEIN 36.5g; CARB 2.9g; FIBER 0.6g; CHOL 87mg; IRON 1.1mg; SODIUM 670mg; CALC 30mg;

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Quick Mac & Cheese

from: 113

Ingredients
8 ounces egg noodles
1 1/4 lb top round beef, cut into small chunks
1/4 cup sliced oions
1 tbsp flour
1 clove garlic, minced
8 fresh mushrooms, sliced
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
salt and pepper (to taste)

Directions
Bring a pot of water to a boil. Add the noodles and cook until tender, about 8-10 minutes. Drain and set aside. In a skillet over medium heat, cook the beef and onions. As the beef begins to brown, stir in the flour so that it coats the beef.

Stir in the garlic, mushrooms, chicken broth, and sour cream. Cook until the sauce is an even consistency and the mushrooms are soft. Add salt and pepper. Serve over the egg noodles.

Nutritional Info (1/4 recipe(
calories: 503 fat: 16 g protein: 43 g carbs: 48 g cholesterol: 126 mg sodium: 169 mg

from: 113

Ingredients
1 3/4 cups uncooked macaroni
1 cup shredded low fat cheddar cheese
1/4 cup nonfat plain yogurt
2 teaspooons butter
1/2 tablespoon disjon mustard
salt & pepper to taste

Directions
Bring a large pot of water to boil. Add the macaroni and cook until tender, about 8 minutes. While the pasta is cooking, mix up the yogurt and cheese together in the bowl. When the pasta is done, drain it and set it aside. Put the pot back on the stove andmelt the butter over medium heat. Stir in the mustard, salt and pepper. Add the cooked macaroni, tossing to coat. Mix in the cheese and yogurt. Continue to cook, stirring constantly, until the cheese is melted.

Nutritional Info (1/4 recipe(
calories: 276 fat: 8 g protein 15 g carbohydrates 36 g cholesterol 25 mg sodium 196 mg

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Curried Shrimp and Rice

from: 115

Ingredients
1/2 tsp vegetable oil
1 pound medium shrimp, peeled & deveined
1 1/2 tsp curry powder
1/2 cup low sodium chicken broth
16 oz bag frozen broccoli, cauliflower, and carrots
3/4 cup uncooked instant rice
1/4 teaspoon salt

Directions
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and curry powder, and stir-fry 3 minutes. Remove shrimp from skillet and set aside. Add chicken broth and veggies to skillet; bring to a boil, and cook 1 minute. Stir in rice and salt; place on top of rice mixture. Remove from heat, let stand, covered, 6 minutes until liquid is absorbed.

Nutritional Info (1 1/2 cup(
calories: 233, fat: 3.2 g, protein: 27.2 g, carbs: 23.5 g, cholesterol: 172 mg, sodium: 359 mg

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Beef Stroganoff

from: 113

Ingredients
8 ounces egg noodles
1 1/4 lb top round beef, cut into small chunks
1/4 cup sliced oions
1 tbsp flour
1 clove garlic, minced
8 fresh mushrooms, sliced
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
salt and pepper (to taste)

Directions
Bring a pot of water to a boil. Add the noodles and cook until tender, about 8-10 minutes. Drain and set aside. In a skillet over medium heat, cook the beef and onions. As the beef begins to brown, stir in the flour so that it coats the beef.

Stir in the garlic, mushrooms, chicken broth, and sour cream. Cook until the sauce is an even consistency and the mushrooms are soft. Add salt and pepper. Serve over the egg noodles.

Nutritional Info (1/4 recipe(
calories: 503 fat: 16 g protein: 43 g carbs: 48 g cholesterol: 126 mg sodium: 169 mg

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Sauteed Salmon with Blackberry Sauce

from: All Recipes.Com

Ingredients
¼ cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix

Directions
Cream everything but the cake mix together. Then add that in slowly. The batter will get really thick.

Chill it in the refrigerator for 30 minutes. While they're chilling, heat the oven to 375. Grease some cookie sheets. When they're chilled, drop some dough in rounded teaspoons onto prepared cookie sheets. Bake 'em for 8 to 10 minutes at 375.

Nutritional Info (1 cookie(
97 calories; fat 5.3 g; cholesterol 16 mg; carbs 11.4 g; fiber .2 g; protein 1.2 g

from: 113

Ingredients
a few zucchini, or yellow squash
butter
salt
seasonings of your choice (lemon juice, seasoning salt, lemon pepper, whatever)

Directions
Grate up your zucchinis/squash using whatever means you deem necessary. We use our mandolin, which makes this go every so fast. A salad shooter, food processor or box grater would probably work well too though. Put your shreds in a colinder and salt them lightly. Leave them in the colinder for at least 10 minutes. They'll leak, so don't just leave them on your counter. After 10 min is up, squeeze the excess moisture out of them. Put a little pat of butter in a frying pan. You don't need much. I use less than a tablespoon for a TON of squash. Saute them until they're tender, but not squishy. Season them as desired … or just leave them alone. They're great either way.

from: 99

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Directions
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Nutritional Info (1 muffin(
CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g, mono 1.4g, poly 0.3g); PROTEIN 3.7g; CARB 32.6g; FIBER 1g; CHOL 30mg; IRON 1.1mg; SODIUM 264mg; CALC 59mg;

from: Jess

Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 chopped fresh strawberries

Directions
Heat oven to 350°. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Nutritional Info (1 muffin(
CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g, mono 1.3g, poly 0.7g); PROTEIN 2.7g; CARB 22.6g; FIBER 1.1g; CHOL 19mg; IRON 0.7mg; SODIUM 138mg; CALC 31mg;

from: QueerEye

Ingredients
For the salmon:
1 salmon steak
Salt and pepper
1 tblsp olive oil

For the sauce:
4 oz Pinot Noir
1 Tbsp sugar
1 Pint of blackberries
Zest of one lemon

Directions
Pat salmon dry between paper towels. Sprinkle light with salt and pepper. Heat olive oil over moderately high heat in a non-stick skillet until hot but not smoking and sauté salmon, skin side down, for about 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Flip salmon and cook the other side in the same manner (note, however, that it may take a minute or two less to cook the other side thoroughly).

Heat the Pinot Noir and sugar in a small pan. When it comes to a simmer, add the blackberries and lemon zest. Continue to cook until it breaks down slightly but the blackberries keep their form.

Serve the salmon topped with the sauce, or serve the sauce on the side.