Lemon Pepper Shrimp Scampi Monday, Jan 6 2014 

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Cooking Light, November 2012, page 48

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Chicken with Pepperoni Marinara Sauce Monday, Jan 6 2014 

Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese

Preheat broiler to high.

Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Cooking Light, January/February 2012, page 32

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Black Pepper Caramel Shrimp Friday, Oct 11 2013 

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce

Cook rice according to package directions, omitting salt and fat. Keep warm.

Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Cooking Light, April 2013, page 25

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Spicy Shrimp Noodle Bowl Wednesday, Jul 17 2013 

3 cups unsalted beef stock (such as Swanson)
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
1 teaspoon fish sauce
1 teaspoon lower-sodium soy sauce
2 (3-inch) cinnamon sticks
1 (8-ounce) bottle clam juice
1 ounce dried shiitake mushroom caps, chopped
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

Cooking Light, January 2013, page 66

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Fig and Blue Cheese Stuffed Pork Tenderloin Thursday, Jul 11 2013 

1 (1-pound) pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon apple jelly, melted

Preheat oven to 450°.

Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.

Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.

Cooking Light, January 2007

Quick Seafood Stew Tuesday, Jul 2 2013 

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 thyme sprigs
1 bay leaf
24 medium mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
4 (1-ounce) slices diagonally cut French bread
1 garlic clove, halved

Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.

Preheat broiler to high.

Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

Cooking Light, May 2013, page 60

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Classic Crab Cakes Tuesday, Jun 25 2013 

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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Mussels with Peas and Mint Monday, Jun 3 2013 

1 tablespoon unsalted butter
1 cup thinly sliced leek (about 1 large)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
3/4 cup organic vegetable broth
1/4 cup heavy cream
1 cup fresh shelled green peas
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

Cooking Light, April 2013, page 22

Serve over pasta

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Grilled Chicken and Vegetable Quesadillas Tuesday, Apr 30 2013 

1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
I also used 2 whole tomatoes

Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream

Preheat grill to medium-high heat.

Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Arrange chicken, onion, and bell pepper (and tomatoes) on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.

Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Cooking Light, May 2013

Serves 4 (serving size: 2 quesadilla wedges and 1 tablespoon sour cream)
Calories 310, Fat 13g, Saturated fat 6.1g, Monounsaturated fat 4.1g, Polyunsaturated fat 1.1g, Protein 26.8g, Carbohydrate 20.4g, Fiber 1.9g, Cholesterol 79mg, Iron 1.9mg, Sodium 552mg, Calcium 228mg

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Blue Cheese-Stuffed Pork Chops with Pears Thursday, Apr 25 2013 

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

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