From myrecipes.com

4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge)

Ingredients

From myrecipes.com

4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)

Ingredients

From myrecipes.com

4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)

Ingredients

Ingredients

Directions

Preheat the oven to 400 F. Lightly coat a baking dish with cooking spray.

In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds stirring constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove the seeds from the pan to cool.

In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil and toasted sesame seeds. Stir to mix evenly.

Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces. Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 160 degrees (medium) or 170 degrees (well-done).

Transfer the pork tenderloin to warmed plates. Serve immediately.

Ingredients

Directions

Preheat the oven to 425 F. Lightly coat a baking sheet with cooking spray.

Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.

To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.

Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.

Sweet corn is as good as candy but here’s a tangy twist that will become a favorite! This herbal butter is easy to make and is now a staple in our corn feed!

Ingredients

6-8 ears of corn, husks intact

2 sticks (1/2 pound) unsalted butter, softened

1 teaspoon thyme, chopped

1 clove garlic, minced

½ teaspoon cumin

¼ teaspoon chili powder

½ lime, juiced

Salt and pepper to taste

Directions

Pull back husk from corn, but don’t remove. (Remove silks) Soak cobs in pot of cold salted water for 1 hour. Mix butter with remaining ingredients. Drain cobs and pat corn dry. Generously spread herbal butter on each cob, pull up husk and twist. Place cobs on a grill set on medium heat. Cook for 20 minutes, turning every 5 minutes. Pull back husks, lather on more herbal butter and enjoy!

Ingredients

-Nonstick cooking spray
-1 ¼ lb ground extra-lean turkey breast
-3/4 cup quick-cook oatmeal
-1/2 cup BBQ sauce
-1/2 cup chopped fresh parsley
-1/2 cup finely chopped onion
-1/2 cup crumbled reduced-fat feta cheese
-1/4 cup low-sodium chicken broth
-2 egg whites
-3 cloves freshly chopped garlic
-1 tsp dried oregano
-1/4 tsp ground black pepper
-1/4 tsp nutmeg
-1/4 cup BBQ sauce

Directions

Preheat oven to 375F. Coat a nonstick baking sheet with nonstick cooking spray. In a large bowl, mix ground turkey, oatmeal,1/2 cup BBQ sauce, parsley, onion, feta, chicken broth, egg white, garlic, oregano, black pepper and nutmeg. Shape into 16 meatballs and place two inches apart on a baking sheet. Top meatballs evenly with BBQ sauce. Bake for 25 minutes and serve.

Makes 8 servings

Ingredients

1 bag or large bowl of fresh spinach
2 tablespoons olive oil (only if using ham)
Fresh garlic, chopped
Juice from ½ lemon
4 strips of bacon or a thick slice of country ham julienne into ¼ inch long pieces
¼ cup chicken stock or broth
2 tablespoons balsamic vinegar
Black pepper to taste

Directions

In a large sauté pan or saucepan fry bacon on medium heat (or if using ham, heat olive oil then add ham) until crisp. Remove meat and set aside. Add garlic and sauté about 1 minute. Then add fresh spinach and chicken stock toss until spinach wilts. Drizzle balsamic vinegar, squeeze lemon juice, and add meat and toss. Top off with freshly ground pepper quickly plate up spinach and squeeze a bit of lemon juice over

Once the oil is heated, add the chopped garlic and sauté. Next, stir in the sliced country ham and brown just a little bit. Then, add the fresh spinach and finally add chicken stock.

Toss this until it starts wilting and then drizzle some balsamic vinegar on the top.

Ingredients

Marinade
½ cup rice vinegar
1 cup vegetable oil
1 tablespoon garlic, chopped
2 teaspoons dried thyme
1 tablespoon salt
½ teaspoon black pepper

2 dozen asparagus spears trimmed
2 tablespoons salt

Directions

Combine marinade ingredients into a blender. Blend until combined.

Bring 2 quarts of water to a boil. While the water is coming to a boil, in a large bowl place 2 quarts of ice water set aside.

Once water begins to boil add the 2 tablespoons of salt and the trimmed asparagus. When the asparagus turns bright green (just a few minutes) remove it from the boiling water and quickly plunge into the ice water (this stops the cooking). Once cooled, remove asparagus and pat dry.

Place asparagus into a large bowl or zippered bag and add marinade and allow sitting for 30-35 minutes. Place asparagus on hot grill and grill until desired tenderness is achieved and some charred marks have appeared on the asparagus. Serve immediately hot.

Makes 6 servings