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.