Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

Serves 4
As seen in Everyday Food, May 2006

2 Tbs olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp dried oregano
2 pints cherry tomatoes, halved
coarse salt and ground black pepper
1 1/2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
2 Tbs chopped fresh mint, plus more for garnish
4 ounces feta cheese

1. Preheat oven to 475º, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
2. Add toamtoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. Add shrimp and mint to skillet. Stir to combine; transfer ti an 8-inch square (or other shallow 2 qt) baking dish. Crumble feta over top.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and green beans, sprinkle with additional chopped mint.


Orzo and Green Beans

coarse salt and ground pepper
1 cup orzo
8 oz. green beans, cut into 1 inch lengths
2 Tbs fresh lemon juice
1 Tbs olive oil

1. In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
2. Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with salt and ground pepper. Serves 4.

Orange Scented Couscous Salad with Almonds, Cilantro, and Cucumber

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber
From Cooking Light Magazine
*make this a veg-friendly salad by eliminating the chicken breast

1 cup orange juice, divided
1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked couscous
1/4 cup sweetened dried cranberries
1/4 cup sliced almonds
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup prechopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extravirgin olive oil

Combine 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Cover and let stand 5 minutes; fluff with a fork. Transfer couscous mixture to a large bowl.
Heat a small skillet over medium heat. Add nuts to pan; cook 3 minutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through cilantro) to couscous; toss.
Combine remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVINGCALORIES 396(24% from fat); FAT 10.7g (sat 1.5g,mono 6.4g,poly 1.8g); PROTEIN 24.1g; CHOLESTEROL 45mg; CALCIUM 58mg; SODIUM 690mg; FIBER 4.1g; IRON 1.4mg; CARBOHYDRATE 49.7g

David Bonom
Cooking Light, APRIL 2006

Maple Glazed Salmon

Maple-Glazed Salmon
From Cooking Light Magazine

Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it). Use a spatula to separate the fish from its skin after grilling. Round out the spicy-sweet salmon with a simple spring salad.

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

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. Yield: 4 servings (serving size: 1 salmon fillet)

NUTRITION PER SERVINGCALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL 87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g

Bill and Cheryl Jamison
Cooking Light, MAY 2003

Chile-Spiced Asparagus

from Eating Well magazine


Chile-Spiced Asparagus

Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for grassy-green asparagus. For a smoky twist, try subsituting smoked paprika for the chile powder.

1 TBS extra virgin olive oil
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 TBS water
1 1/2 tsp chili powder or 1 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp salt
2 TBS sherry vinegar or red-wine vinegar

Heat oil in a nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, about 4-5 minutes. Add chili powder (or paprika), garlic powder, and salt; cook until asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.

Makes 4 servings, about 3/4 cup each.

Pickled Red Onions

Pickled Red Onions

3 TBS olive oil
1 large red onion, peeled, cut in half, and sliced into thin slices
3/4 tsp dried thyme**
2 TBS red wine vinegar
1/2 tsp sugar
pinch salt
black pepper to taste

1. Heat oil in a skillet over medium heat. Add the red onion slices and the thyme. Saute, stirring frequently for 3-5 minutes, just until softened.

2. Meanwhile, combine the red wine vinegar, sugar, salt, and pepper in a bowl.

3. Add the sauteed onions to the vinegar mixture, stir well to combine.

4. Refrigerate at least 1 hour or overnight. This will keep in the fridge for several days, several weeks if vacuum sealed with a Foodsaver.

**You can substitute your choice of dried herbs for the thyme.

Cottage Pudding-Upside Down Cake

Cottage Pudding- Upside Down Cake

originally by Sandra on www.allrecipes.com but with my modifications.

6 TBS butter, melted
1 Cup packed brown sugar
3 large apples, peeled, cored, and sliced
1 stick butter
1 Cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk

1. Preheat oven to 350º.
2. Pour melted butter into the bottom of an 8-inch square pan. Tilit the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream the stick of butter and the white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking soda, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
3. Bake for 40-50 minutes, or until a toothpick inserted near the middle comes out clean. Immediately invert onto a serving platye. Serve warm with ice cream or freshly whipped cream.

Three Pepper Beef

Three-Pepper Beef

Recipe By:Cooking Light Magazine

2 1/2 teaspoons cornstarch -- divided
1 teaspoon sugar -- divided
1/2 teaspoon salt
1 pound flank steak -- trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove -- minced
1 cup sugar snap peas -- trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm.

Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Yield: 4 servings (serving size: about 1 3/4 cups)

Shrimp and Asparagus Fettuccini Alfredo

Shrimp and Asparagus Fettuccini Alfredo

1 lb raw shrimp
6 cloves garlic, minced
1 small onion, finely chopped
1 pound frozen asparagus, thawed and chopped into bite size pieces
3/4 cup freshly grated parmesan cheese
1 package fettuccine
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups low fat milk
2 tablespoons flour
salt and pepper to taste
crushed red pepper flake to taste


In large pot of salted boiling water, cook fettucini until it's al dente, about 10 minutes. Reserve about 1 cup of the cooking water.

Meanwhile, heat 1 tablespoon each olive oil and butter in a saute pan. Add chopped onion, and saute for 2-3 minutes. Add half of the minced garlic to the onions, and continue sauteeing for about 5 more minutes. Cook until the onions are soft and translucent, being careful not to burn the garlic. Add the asparagus, shrimp, salt, pepper, and red pepper flakes as desired. Cook just until the shrimp turns pink. Put the cooked shrimp and asparagus mixture in a bowl and cover to keep warm.

Gently warm the milk in a small saute pan, being careful not to boil. Keep warm.

Add remaining butter and olive oil to the pan. Add the remaining garlic, and saute for about 2 minutes. Add the flour and stir vigorously with a whisk for 1 minute. Very slowly, start pouring in the warmed milk all the while stirring with the whisk. Continue stirrung, and heat slowly just to boiling. Reduce heat to simmer. Add the parmesan cheese, and additional salt and pepper as desired. Stir to incorporate. Add the shrimp mixture and the fettuccini to the sauce. Toss well, adding up to 1 cup of the cooking liquid as needed to smooth out the sauce.

Makes 4 servings.

Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

Serving Size : 4

1 pound tortellini, cheese-filled
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
9 ounces frozen spinach -- thawed
1 cup tomatoes -- seeded and diced
1/4 cup basil, fresh -- chopped, or 1 1/2 tsp dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup low fat milk
4 oz. low fat cream cheese
1/4 cup parmesan cheese
pinch of red pepper flakes (to taste)

Cook tortellin as directed.
Heat oil in a large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned.
Add spinach, tomato, basil, salt, and peppers. Cook 5 minutes, stirring occassionally. Stir in milk and cheeses. Cook until it just comes to a boil. reduce heat and add tortellini. Cook until heated through.
Source: "Pillsbury Bake Off" - - - - - - - - - - - - - - - - - - -

Pate A Choux

Choux Paste
makes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairs

Position a rack in the lower third of the ovem. Preheat the oven to 400º.
Measure:
1 cup sifted all-purpose flour
Combine in a large saucepan:
1/2 cup water
1/2 cup whole milk (I used 1% with success)
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt (I reduced this to 1/4 tsp and added 2 tsp. sugar)

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:
4 large eggs

Make sure the paste dough is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring it to room temperature before shaping.

Scoop the paste into a large pastry bag fitted with a 1 inch tip for large eclairs/puffs or 1/2 inch tip for smaller ones. For best results bake small puffs on ungreased baking sheets, larger puffs on greased and floured baking sheets. Pipe the desired shapes onto your baking sheets, using a finger dipped in cold water to smooth the tops. If desired, brush with an egg wash, taking care to keep the egg from touching the baking sheet.

Bake in a 400º oven for 15 minutes. Reduce the heat to 350º and bake for another 15 minutes for small puffs, and 25 to 30 minutes for larger puffs. Bake until golden brown and very firm to the touch. To allow more room for filling, you will want to dry the puffs further. For smaller puffs pop them off the sheets and poke a small hole in the bottom of the puffs, using a skewer or paring knife. Place upside down on the baking sheets and return to the oven(while it is off) for another 10 minutes. After the 10 minutes, remove to a cooling rack to finish the cooling. To fill, use the hole that you already poked in, or split in half.

Once baked and filled, choux pastries should be served immediatley, or refrigerated and served within several hours. However, unfilled baked shells can be frozen for up to 1 week in an airtight container.

Asian "Salisbury Steaks"

Asian "Salisbury" Steaks

Recipe Inspired By : Eating Well, Feb/Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
3/4 cup red bell pepper -- finely diced
3/4 cup scallions -- chopped
1/4 cup dry breadcrumbs -- plain
4 tablespoons hoisin sauce -- divided
2 tablespoons fresh ginger -- minced
Cooking Spray
1/2 cup low sodium chicken broth
1/4 teaspoon low sodium soy sauce
salt and pepper -- to taste

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Spray the tops of the patties with 1 spray. Broil, flipping once, until cooked through, about 4 minutes per side.

3. Heat the chicken stock, remaining tablespoon of hoisin sauce, and soy sauce in a small saucepan. Bring to a boil over med-low heat and simmer until thickened and reduced by about half. Season with salt and pepper as desired. Spoon the pan sauce over the salisbury patties.

Yield:
"4 " - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 349 Calories; 20g Fat (53.2% calories from fat); 25g Protein; 16g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 473mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Serve with brown rice and broccoli.

This would make an excellent wrap filling for lettuce or a scallion pancake.

Jambalaya

Jambalaya

Recipe By :Emeril LaGasse
Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium shrimp -- peeled and deveined
4 ounces chicken -- diced
1 tablespoon Emeril's essence
2 Tablespoons olive oil
1/4 cup onion -- chopped
1/4 cup green bell pepper -- chopped
1/4 cup celery -- chopped
2 tablespoons garlic -- minced
1/2 cup tomatoes -- chopped
3 bay leaves
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces andouille sausage -- sliced

Combine shrimp, chicken, and essence. Marinate for 1 hour, turning occassionally.

Heat oil on med. high heat. Cook onion, pepper, and celery for 3 minutes.

Add garlic, tomatoes, bay leaves, worchestershire, and hot sauce. Cook for 2 minutes.

Stir in rice and stock, reduce heat to medium and cook until rice absorbsliquid and becomes tender.

Add chicken, shrimp, and andouille. Cook until meat is cooked, about 10 minutes.

Per Serving (excluding unknown items): 286 Calories; 11g Fat (35.4% calories from fat); 11g Protein; 33g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1706mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Stuffed Celery

Stuffed Celery
makes 4 servings

1 bunch celery hearts
1 slice day old bread, soaked in 1/4 cup milk and squeezed dry.
1 pound lean ground beef
3 large eggs
2 tablespoons finely chopped parsley
Salt and pepper
1 cup all-purpose flour
1/2 cup plus 3 TBS olive oil
1 clove garlic, finely chopped
1 1/2 cups peeled and coarsely chopped ripe tomatoes

1. Separate the celery stalks and remove the stringy fibers with a peelr or paring knife. Cut into thirty-two 2 1/2 inch pieces.
2. Put the celery in a medium saucepan, add 1 teaspoon salt and water to cover, and bring to a boil. Cover and cook until tender, 12 to 15 minutes. Drain and let cool.
3. Place the soaked bread in a medium bowl. Add the beef, 1 egg, 1 tablespoon of the parsley, 1 teaspoon salt, amd 1/8 teaspoon pepper, and mix well to combine. Shape into 16 small balls.
4. Put 1/2 cup flour in a small bowl. Place 1 meatball between 2 pieces of celery and press so that they hold together. Roll in the flour and lay on a tray. Repeat with the remaining celery and meatballs.
5. In a small bowl, beat the remaining 2 eggs with a pinch of salt. Put the remaining 1/2 cup flour in another small bowl. Heat 1/2 cup olive oil in a large heavy bottomed skillet over medium high heat until very hot. Dip each piece of celery in the beaten eggs, letting the excess drop off, then dredge in the flour and place in the hot oil. Fry, turning occassionally, until golden on all sides.
6. Transfer the celery to a large skillet that holds it in a single layer. Add the garlic, tomatoes, remaining 3 TBS olive oil, remaining TBS of parsley, and salt and pepper to taste. Place over medium heat and cook, covered, for 25 to 30 minutes. Serve hot.

Crunchy Granola

from Kathleen Dahlmans

1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds
dried fruit, if desired

Preheat oven to 275º F.
Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Buffalo Chicken Wing Dip

1 1/2 lbs chicken breasts -- cooked and shredded
1 bottle hot sauce (use whole bottle or just half -- (12 ounce) if desired)
2 packages cream cheese -- (8 ounce) softened
1 bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch) -- (16 ounce total)
2/3 cup chopped celery
3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend

Preaheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.

Baked Quinoa

Baked Quinoa
Serving Size : 8
1 cup quinoa (6 oz) -- picked over
6 cups water
3 large eggs
1 cup lowfat milk
1 teaspoon vanilla
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or chopped walnuts -- or a mixture
1/4 cup dried currants or raisins
1 teaspoon sugar
1/8 teaspoon cinnamon

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, brown sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

Classic Buttermilk Waffles

Classic Buttermilk Waffles

makes about 10 8-inch waffles

2 large eggs

1 3/4 cup buttermilk

1/2 cup butter, melted and cooled to room temp

2 teaspoons vanilla extract

1 3/4 cup all-purpose flour

2 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup pecan meal (optional)

In a medium sized mixing bowl, beat together the eggs, buttermilk, melted butter and vanilla. In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

Spray the waffle iron with a nonstick cooking spray before preheating it. For an 8-inch round waffle, use about 1/3 cup batter. Cook for 2 to 3 minutes, or until the iron stops steaming.

Navy Bean Soup with Rosemary and Ham Hocks

Recipe By : Sara Foster, Fresh Every Day

Serving Size : 8

3 tablespoons olive oil

2 medium yellow onions -- diced

4 celery stalks -- diced

4 cloves garlic -- minced

1 1/2 cups dried navy beans -- soaked overnight

8 cups chicken broth

1 smoked ham hocks

2 bay leaves

1 teaspoon sea salt -- plus more to taste

1 teaspoon black pepper -- plus more to taste

1 teaspoon dried rosemary

1 tablespoon fresh rosemary -- chopped

Heat the olive oil in a large soup pot over medium heat. Add onions and reduce heat to low. Cook and stir until soft and brown, about 15 minutes. Add the celery and cook adn stir for 8 to 10 minutes longer, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
Add the drained beans, chicken broth, ham hocks, bay leaves, salt, pepper, and dried rosemary. Bring to a boil. Reduce the heat to low, and simmer, uncovered until beans are tender, about 1 hour 30 minutes.
Remove th ebay leaves and discard. Remove the ham hock and place it on a plate to cool. When cool enough to handle, pull the meat off the bone and add to the soup. Stir in the fresh rosemary and salt and pepper to taste. The soup is even better the day after it is made. It will keep up to 4 days in the fridge, or also freezes well.

Dilled Pork Stroganoff

Serving Size : 4
3 cups egg noodles -- uncooked
1 pound pork tenderloin -- trimmed and cubed
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter -- divided
1/2 cup chicken broth
2 cups sweet onion -- chopped
8 ounces mushrooms -- sliced
1 cup low-fat sour cream
1 tablespoon fresh dill -- chopped
1 tablespoon dijon mustard
1 teaspoon all-purpose flour

Cook noodles according to package directions.

Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over med-high heat. Add pork, saute 4 minutes, or until no longer pink. Remove from pan and keep warm.

Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 tsp. salt, onions, and mushrooms; cook 8 minutes or until vegetables are lightly browned. Remove from heat.

Combine sour cream, dill, mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve over noodles.

Source: Cooking Light March 2002

Chicken Parmesan

Chicken Parmesan-recipe courtesy Giada DeLaurentiis, Everyday Italian

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves ( I added this part)
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan (Actually used about half this amount)
2 tablespoons unsalted butter, cut into pieces (Left off)

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of preparation: easy