1/3 cup fresh cilantro
1/8 cup chopped fresh jalapeño peppers
1/2 tsp. onion powder
2 cloves garlic, finely chopped
1/2 tbsp. minced fresh ginger
1 cup lime juice
4 salmon steaks

DIRECTIONS

Combine cilantro, jalapeño, garlic, ginger, onion powder and lime juice in blender until smooth. Grill salmon and top
with warm sauce.

Serves 4

8 oz. pkg crescent roll dough
6 oz. breakfast sausage patties
1 cup frozen hash brown potatoes
3 tbsp. butter
3 eggs, beaten
1/8 tsp. each salt and black pepper
3/4 cup shredded cheddar cheese

DIRECTIONS

Heat oven to 350 °F. Spray pizza pan with nonstick spray. Roll out crescent dough to fit pan. Crumble the sausage, brown in a skillet. Drain and transfer to a plate. In the same skillet, cook hash browns in 2 tbsp. butter 12 minutes. Transfer to another plate.

In same skillet, melt 1 tbsp. butter, add eggs and scramble. Sprinkle sausage, potatoes and eggs on dough. Season with salt and pepper. Top with cheese. Bake 20 minutes or until cheese is melted and edge of pizza is browned. Cool slightly. Cut into 6 pieces and serve.

Serves 6

1teaspoon canola oil
5 beets, peeled, cored, and chopped
3 fennel bulbs, cored, stems removed, and chopped
8 ounces onions, diced (about 1 large onion)
2 ounces carrots, diced (about 1 small carrot)
2 ounces celery, diced (about 1 large celery stalk)
1 garlic clove, minced
1 tablespoon fresh ginger, minced
5 to 6 cups chicken stock (low-fat and low-sodium)
2 tablespoons fresh orange juice
Salt and pepper to taste

DIRECTIONS

Heat the oil in a large pan over high heat. Add the onions and saute until translucent. Add the carrots, celery, garlic, and saute for 2 minutes. Add the beets, fennel, ginger, stock, orange juice, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Using a blender, puree the soup adding enough stock to obtain the right consistency. Season to taste and
refrigerate for 2 hours before serving.

The soup may be refrigerated up to 5 days.
The soup may be frozen up to 1 month.

4 Servings

4 boneless, skinless chicken breast halves

1/2 tsp. salt

1 tbsp. butter

1 medium onion, chopped

1 (8 oz.) package cream cheese, chopped

1 (4 1/2 oz.) can chopped mild green chiles, drained

8 (8 inch) flour tortillas

2 cups shredded Monterey Jack Cheese

2 cups whipping cream

DIRECTIONS

Combine chicken, salt and enough water to cover in a large saucepan. Bring to a boil over medium high heat. Boil for 20 minutes; drain. Chop chicken into 1/2 inch pieces.

Preheat oven to 350°F.

Melt butter in large skillet over medium high heat. Saute onion in hot butter until tender, about 3 minutes. Stir in chicken, cream cheese and green chiles.

Cook the mixture over medium heat, stirring continually, until cream cheese is melted, about 2 minutes.

Spoon 1/4 cup mixture onto center of each tortilla. Roll to enclose filling. Arrange seam side down in a 13×9 inch baking dish.

Sprinkle Monterey Jack on top of the enchiladas. Drizzle with whipping cream. Bake until hot and bubbly, about 25 to 35 minutes.

8 Servings

1/2 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

8 skinless chicken thighs

2 tbsp. vegetable oil

2 large sweet potatoes, peeled, cut into eighths

1 cup orange juice

1/2 cup pineapple juice

1/4 tsp. each ground allspice, ground cloves, dry mustard and cayenne pepper

1 cup canned unsweetened pineapple chunks

2 bananas, cut into chunks

1/2 cup chopped peanuts

DIRECTIONS

Combine flour, salt and pepper in shallow bowl. Coat the chicken with the flour mixture.

Heat vegetable oil in large skillet over medium high heat. Cook chicken in hot oil until browned on both sides, about 5 minutes per side.

Arrange sweet potatoes around chicken in skillet, Add orange juice, pineapple juice, allspice, cloves, dry mustard and cayenne pepper to skillet. Partially cover the skillet.

Cook over medium heat, turning once, until done, about 15 minutes.

Transfer chicken and sweet potatoes with a slotted spoon to a serving dish; keep warm. Add pineapple chunks and bananas to skillet drippings and mix gently. Pour over the chicken. Sprinkle with unsalted peanuts and serve.

8 Servings

4 boneless, skinless, chicken breast halves

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. butter

1/2 cup finely chopped onion

3/4 cup cooked rice

1/4 cup golden raisins

1 tbsp. chopped fresh parsley

1 tsp. brown sugar

1 tsp. curry powder

1/2 tsp. poultry seasoning

3/4 cup chicken broth

1 tsp. instant chicken bouillon granules

DIRECTIONS

Pound each chicken breast to 3/8 inch thickness. Sprinkle with the salt and pepper.

Melt butter in a medium skillet over medium heat. Saute onion in hot butter, stirring continually, for 3 minutes. Remove from heat. Add rice, raisins, parsley, brown sugar, curry powder and poultry seasoning to onion mixture and mix well.

Spoon equal portions of the mixture onto each chicken breast. Roll, jelly roll fashion; secure with toothpicks.

Spray a large skillet with nonstick cooking spray. Cook chicken rolls in skillet over medium heat until browned on all sides, about 15 minutes.

Combine chicken broth and bouillon in a small bowl and mix well. Pour over chicken rolls. Cook, tightly covered, until done, about 30 minutes.

4 Servings

1 1/2 cups cornflake crumbs

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 cups ranch salad dressing

3 lbs. chicken pieces

DIRECTIONS

Preheat oven to 375°F. Lightly grease a 13×9 inch baking dish.

Combine cornflake crumbs, rosemary, salt and pepper in shallow bowl and mix well.

Pour salad dressing in medium bowl. Dip the chicken pieces in the salad dressing, coating well. Dredge the coated chicken pieces in the cornflake crumb mixture.

Place chicken pieces in prepared baking dish. Bake until juices run clear when meat is pierced with a knife, about 50 to 55 minutes.

6 Servings

2 large eggs

1 tsp. salt

1/8 tsp. black pepper

6 boneless, skinless, chicken breast halves

1 cup crushed club crackers

1/2 cup vegetable oil

1 (15 oz.) can tomato sauce

1/4 tsp. dried basil

1/8 tsp. garlic powder

1 tbsp. butter

1/2 cup grated Parmesan cheese

6 slices mozzarella cheese

DIRECTIONS

Spray a 13×9 inch baking dish with nonstick cooking spray.

Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs.

Heat oil in large skillet over medium high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

Preheat oven to 350°F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

6 Servings

1/4  cup seasoned fine dry bread crumbs
1/4  cup grated Parmesan cheese
1  tablespoon snipped fresh parsley
1/4  teaspoon salt
Dash ground black pepper
1  beaten egg
1  tablespoon water
3  cloves garlic, minced
6  beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2  tablespoons olive oil or cooking oil
3  red, green, and/or yellow sweet peppers, cut into bite-size strips
2  large onions, thinly sliced and separated into rings (3 cups)
1  sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3  tablespoons red wine vinegar
1  tablespoon butter or margarine
Snipped fresh rosemary (optional)

DIRECTIONS

In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.

For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.

Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. Allow 10 to 12 minutes for medium doneness (160 degrees F). Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
Beef Steaks with Pepper-Onion Relish

6 Servings

Source: BHG