Thai Pork and Noodles

• 1 pound thin boneless pork chops, fat trimmed
• 8 ounces wide Thai rice noodles
• 1 cup fresh cilantro (leaves and stems)
• Finely grated zest and juice of 1 lime
• 2 slices peeled ginger
• 2 cloves garlic, smashed
• 3 red jalapeno peppers, seeded and roughly chopped
• 2 shallots, roughly chopped
• 3 tablespoons fish sauce
• 2 tablespoons packed light brown sugar
• 4 tablespoons peanut oil
• 1/4 pound green beans, split lengthwise and cut into pieces

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.

Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Crunchy Herb Tuna Burgers

• 3 cans of tuna fish, drained
  
• 1 cup bread crumbs, divided
• 1 cup (4 oz.) shredded Cheddar cheese
• ½ cup non-fat ranch salad dressing
• 1 egg, lightly beaten
• 1 Tbsp. olive oil
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp dried dill weed
• 2 Ciabatta rolls

1. Combine tuna, ½ cup bread crumbs, and all remaining ingredients through rolls in a medium bowl; mix well.
2. Form into four patties; Place remaining ½ cup bread crumbs on a plate. Coat each side of tuna patties with bread crumbs.
3. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown.

Italian Sausage and Cabbage Stew Recipe

• 2 Tbsp olive oil
• 1 pound sweet Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves, minced
• 1 1/2 cups white wine
• 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
• 1 quart vegetable or chicken stock
• 1 quart water
• 1 teaspoon salt, more to taste
• 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 cup chopped parsley, loosely packed
• 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish

Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.

Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.

Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.

Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

White Pizza with Tomato and Basil

• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 1 teaspoon cornmeal
• Cooking spray
• 3 tablespoons refrigerated pesto with basil (such as Buitoni)
• 1/2 cup (2 ounces) shredded fresh mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup sliced small tomatoes (such as Campari tomatoes)
• 1/4 teaspoon black pepper
• 1/4 cup small basil leaves
• Crushed red pepper (optional)

Preheat broiler to high.

Place a baking sheet in oven; heat for 10 minutes.

While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.

Chicken Enchilada Casserole

• 4 bone-in chicken thighs, skinned
• 1/3 cup chopped fresh cilantro, divided
• 1 cup frozen corn kernels, thawed
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• 2/3 cup salsa verde
• 1/4 cup water
• 2 tablespoons chopped pickled jalapeño pepper
• 9 (6-inch) corn tortillas
• 1/4 cup (1 ounce) shredded sharp cheddar cheese

Preheat oven to 425°.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Couscous Salad with Chickpeas

• 1 cup uncooked whole-wheat couscous
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/8 teaspoon ground cinnamon
• 1 cup boiling water
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons minced garlic
• Dash of sugar
• 1/3 cup chopped fresh mint
• 1/4 cup thinly sliced green onions
• 1/8 teaspoon smoked paprika
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 large ripe tomato, chopped
• 3/4 cup (3 ounces) crumbled feta cheese

Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

Combine oil, juice, garlic, and sugar.

Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.