Salmon Croquettes with Ginger-Sesame Sauce

• 6 slices whole-wheat sandwich bread
• 30 oz boneless, skinless salmon, drained
• 2 lg eggs, lightly beaten
• 5 scallions
• ½ c water chestnuts, drained and finely chopped
• ¼ c finely chopped fresh cilantro
• ½ tsp. ground black pepper
• 3 tsp. olive oil

Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and the bread crumbs and mix well. Shape the mixture into 12 patties.


In a large non-stick skillet, heat 1½ tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1½ tsps. oil to the pan and cook the rest of the cakes.Serve the cakes with the sauce on the side, garnished with scallion.

Chicken and Bean Burritos

• 3/4 lb chicken breast tenders, cut into 1-inch pieces
• 1/2 c chopped onion
• 1 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 2 tsp canola oil
• 1/2 c black beans, rinsed and drained
• 1 garlic clove, minced
• 2 (10-inch) flour tortillas
• 1/4 c shredded Monterey Jack cheese
• Cooking spray
• 1/2 c salsa
• 1/4 c sour cream 

Combine first 6 ingredients in a bowl; toss well.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with salsa and sour cream.

Mashed Potatoes & Peas

• 2 lbs. russet potatoes, peeled and cut into 1 1/2 inch chunks
• 1/2 c milk, warmed
• 1/2 stick unsalted butter, melted
• 1 c frozen green peas
• Kosher salt and white pepper to taste
• Minced chives

Cook potatoes in pot of boiling salted water until tender, 12 to 15 minutes;
drain. Return potatoes to pot. cook, stirring over low heat for 1 minute to
remove moisture. Mash potatoes until smooth. Stir in milk, butter, peas, salt
and pepper; serve at once topped with chives.

Classic Pot Roast with Garlic Thyme Gravy

• 3 tbsp vegetable oil
• 3-4lb boneless chuck roast, trimmed, seasoned with salt and pepper
• 1/4 c all purpose flour
• 2 tbsp tomato paste
• 1/2 c dry white wine
• 1 1/2 c low sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 c sliced onions
• 6 med carrots, peeled and cut into 2 - 3 inch pieces
• 3 lg celery ribs, cut into 2 - 3 inch pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves 

Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 6 qt slow cooker.

Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.

De-glaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.

Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.

Smoky Mushroom Stroganoff

• 1  8.8-oz. pkg. dried pappardelle
• 1-1/2  lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
• 2 cloves garlic, minced (1 tsp.)
• 1 tbsp olive oil
• 1  8-oz carton light sour cream
• 2 tbsp all-purpose flour
• 1-1/2  tsp smoked paprika
• 1 c vegetable broth
• Snipped fresh Italian parsley
  
  

  Cook noodles according to package directions. Drain; keep warm.

  
  

  In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

  
  

  For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.

Greek Spinach Burgers

• 1/4 c olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1 tsp dried dill weed
• 1 c herb-seasoned stuffing mix
• 2 eggs, lightly beaten
• 1 10-oz package frozen chopped spinach, thawed and well drained
• 1/2 c feta cheese, crumbled (2 ounces)
• 4 whole wheat hamburger buns, split and toasted

Place the oil, garlic, oregano, dill weed, and a few grinds of freshly ground black pepper into a medium-sized bowl and stir to combine.

Add the egg, spinach, feta and continue to mix until blended then form the mixture into 4, 1/2-inch thick patties.

Place a skillet over medium heat and coat with the olive oil cooking spray. Cook the patties for 4 minutes on each side and then place in the buns.

 Serve burgers topped with tzatziki, roasted red pepper, onion and/or additional feta if desired.

Blueberry Oatmeal

• 1-3/4 c 2% milk
• 1 c quick-cooking oats
• 1/8 tsp salt
• 1/3 c packed brown sugar
• 1/2 tsp ground cinnamon
• 3/4 c frozen unsweetened blueberries, thawed

 In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two bowls; top with blueberries.

Roast Beef Panini

• 1/4 c mayonnaise
• 2 tsp sun-dried tomatoes, minced
• 1 tsp garlic, minced
• 1 tsp prepared horseradish
• 1 tsp ketchup
• 1 pinch cayenne pepper
• 1/3 c red onions, slivered
• 1/3 c pickled sweet peppers
• 1 pinch red pepper flakes
• 4 slices sourdough bread, 1/2 inch thick
• butter, softened
• 1/2 c white cheddar cheese, shredded
• 4 oz deli roast beef, thinly sliced 

Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
 
Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
 
Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
 
Toast sandwiches in a skillet using another heavy skillet or foil-wrapped brick as a weight. Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.
 

Chicken Chop Suey

• 1 tbsp toasted sesame seeds
• 1½ tsp cornstarch
• 1 tbsp dry sherry
• Eight 3-inch square wonton skins, separated
• 1 tbsp plus 2 tsp canola oil
• ¼ tsp salt
• 2 scallions (white and green parts), thinly sliced
• 3 cloves garlic, sliced
• 4 c cored and thinly sliced Napa cabbage
• ¾ c thinly sliced celery
• 8 oz bamboo shoots, drained and cut into thin strips
• 2 c fresh shiitake mushrooms, cleaned, stemmed, and thinly sliced
• ¾ tsp sugar
• 1 c low-sodium chicken broth
• 1½ tbsp low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 2 c shredded cooked chicken
• 2 c hot cooked brown rice

Preheat the oven to 375 degrees.

In a small cup, dissolve the cornstarch in the sherry; set aside.

Brush a baking sheet and the wonton skins lightly on both sides with 2 tsp. of the canola oil. Season with the salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.

In a large heavy skillet or wok, heat the remaining 1 Tb. canola oil over medium-high heat. Add the scallions, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until the cabbage is soft and wilted, 3 to 4 minutes.

Add the sugar, ¾ cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining ¼ cup broth. Add the chicken and heat through.

Serve over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.

Pork and Egg Lo Mein

• Kosher salt
• 6oz dried lo mein noodles
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1lb boneless pork chops, thinly sliced
• 2 1/2 tbsp vegetable oil
• 2 lg eggs, lightly beaten
• 1 bunch scallions, thinly sliced
• 1 tbsp finely chopped peeled ginger
• 2 cloves garlic, finely chopped
• 4 c broccoli slaw mix
• 1 red bell pepper, thinly sliced

Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture.

Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.

Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.

Jerk Chicken with Stuffed Mini Bell Peppers

• 1/3 c sliced green onions, divided
• 1/3 c chopped shallots, divided
• 1 tbsp brown sugar
• 3 tbsp fresh lime juice, divided
• 2 tbsp olive oil
• 1/2 tsp ground allspice
• 4 garlic cloves
• 1lg serrano chile, stemmed
• 8 boneless, skinless chicken breasts
• 1/4 tsp salt
• Cooking spray
• 1/3 c (3 ounces) 1/3-less-fat cream cheese
• 2 tbsp chopped fresh cilantro
• 2 tbsp light sour cream
• 8 mini bell peppers

Preheat grill to medium-high heat. After preheating, reduce one side to low.

Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.

Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.

Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred.

Creamed Spinach Stuffed Potatoes

• 4 lg baking potatoes
• Kosher salt
• Olive oil
• 2 lg shallots, minced
• 2 tbsp butter
• 2 tbsp flour
• 1 box frozen spinach, thawed and squeezed dry
• 1 c half-and-half
• Nutmeg
• Parmesan cheese

Preheat oven to 400 degrees,

Wash and dry potatoes.  Liberally drizzle potatoes with olive oil, then season generously with salt.  Wrap tightly in aluminum foil.  Bake in preheated oven for 50-60min or until fork tender.

Cook shallots in butter in a medium saucepan until translucent. Add flour; cook 2 minutes. Add spinach, half-and-half and some nutmeg; cook 5 minutes. Season with salt.

Remove potatoes from the oven and unwrap from foil.  Let cool for 5 minutes.  Split potatoes open from end to end, then fluff with a fork.  Spoon spinach mixture onto baked potatoes and top with Parmesan.

Grilled Chicken Caesar Salad

• 2 skinless, boneless chicken breast halves, halved lengthwise
• 1/2 tsp black pepper, divided
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp bottled minced garlic
• 1 tsp Dijon mustard
• 1/2 tsp anchovy paste
• 6 c chopped romaine lettuce
• 2 c chopped radicchio lettuce
• 1/4 c grated fresh Parmesan 
• Croutons

Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.

Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with croutons and 1 tablespoon cheese.

Pasta with Spicy Tuna Marinara

• Kosher salt
• 1 1/2 lb plum tomatoes
• 2 1/2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 c dry white wine
• 12 oz spaghetti
• 1 5-oz can light tuna packed in water, drained
• Freshly ground pepper
• 1/2 c roughly chopped fresh basil

Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.

Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.