Pan Grilled Ginger Honey Pork Tenderloin Thursday, Apr 3 2014 

1 tablespoon grated peeled fresh ginger
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 (1-pound) pork tenderloin, trimmed

Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add pork to grill pan; cook 15 minutes or until a thermometer registers 145° or until desired degree of doneness, basting frequently with sauce. Let stand for 5 minutes before serving.

Cooking Light, January/February 2012, page 170.

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Spiced Lamb with Plum Sauce Tuesday, Jan 21 2014 

Lamb:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced (about 3 cups)
Cooking spray

Sauce:
1 3/4 cups water
1 1/2 cups pitted dried plums, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro

Preheat oven to 375°.

To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375° for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut lamb into chops. Discard onions.

To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.

Cooking Light, November 2011, page 250

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Herb and Citrus Roast Leg of Lamb Friday, Jan 3 2014 

3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh shallots
2 tablespoons chopped fresh oregano
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon ground cumin
2 tablespoons minced fresh garlic (about 6 medium cloves)
1 (6-pound) bone-in leg of lamb, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cooking Spray

Combine the first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

Remove lamb from the refrigerator. Sprinkle lamb with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan. Let lamb stand for 1 hour at room temperature.

Preheat oven to 425°.

Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135° or until desired degree of doneness. Let stand for 20 minutes; slice.

Cooking Light, December 2011, page 87

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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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Shrimp Linguine with Ricotta, Fennel and Spinach Tuesday, Mar 26 2013 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Serves 4, Amount per 1 cup serving:
Calories 377, Fat 10.6g, Saturated fat 4.1g, Monounsaturated fat 4.6g. Polyunsaturated fat 0.9g, Protein 23.9g, Carbohydrate 43.6g, Fiber 4.8g, Cholesterol 122mg, Iron 2mg, dium 650mg, Calcium 296mg

Cooking Light, March 2013, page 26

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Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg Thursday, Feb 14 2013 

4 (2-ounce) slices whole-wheat country bread
Cooking spray 2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, juice,  teaspoon salt, and 1/4 teaspoon pepper, toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until the whites are set. Remove from heat.

Combine 14 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with remaining 4 teaspoon salt and remaining 1/4 teaspoon pepper.

Yield: 4 servings (serving size: 1 sandwich).

COOKING LIGHT page 33

Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Lamb Chops and Cilantro Relish with Fresh Lima Beans Friday, Feb 8 2013 

1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preheat oven to 400 degrees

Combine first 3 ingredients.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400 degrees for 15 minutes or until a thermometer registers 138 degrees. Remove lamb from pan; let stand 8 minutes. Cut into chops.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Yield: 4 servings (serving size 2 chops and 3 tablespoons relish) Calories 319, Fat 18.4g (sat 7g, mono 8.3g, poly 0.9g), Protein 32g, Carbs 4.5g, Fiber 1g, Cholesterol 102mg, Iron 2.5g, Sodium 347mg: Calc 3mg

For the Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water, drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and teaspoon salt. Add beans, /2 cup quartered grape tomato, 4 cup sliced kalamara olives, and 2 tablespoons chopped parsley; toss well.

Yield: 4 servings (serving size: ‘2 cup). CALORIES 140, FAT 46g (sat O.7ç SODIUM 176mg

Recipes by Tiffany Vickers Davis

Cooking Light, August 2011, Page 68

Chicken & Fresh Apricot Tagine Friday, Feb 8 2013 

Serves 4, Hands-on time 40 minutes, Total time 1 hour

1 tbsp safflower oil
1½ lb boneless, skinless chicken breasts (about 4), cut into 2-inch pieces
Sea salt and fresh ground black pepper, to taste
Olive oil cooking spray
½ large white onion, chopped
1 cup chopped carrots
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cardamom
1/4 tsp red chile flakes, or to taste
1 tbsp white whole-wheat flour
3 cloves garlic, chopped
2½ cups low-sodium chicken broth
4 dried Medjool dates, chopped (about 1/3 cup)
5 apricots, pitted and quartered
8 large green olives, pitted and quartered
1 tbsp fresh lemon juice
1/4 cup whole-wheat couscous
1 tbsp pine nuts, toasted
2 tbsp chopped fresh mint

Heat oil in a heavy pot or Dutch oven on medium-high. Season chicken with salt and pepper. Add to pot and cook, without moving, until browned on bottom, 1 to 2 minutes. Flip over and repeat on opposite side. Transfer to a large bowl (chicken will not be cooked through at this point). If bits of chicken are stuck to pot, add ¼ cup water and scrape pot with a spatula as water boils; add to chicken.

Coat pot with cooking spray and decrease heat to medium. Add onion and carrots. Sprinkle with a pinch each salt and pepper and cook until soft and lightly browned, 6 to 7 minutes. Add ginger, cinnamon, cardamom, chile flakes and flour. Cook for 1 minute, stirring often. Add garlic and cook for 1 more minute. Add broth and dates and bring to a steady simmer.

Add chicken and any juices back to pot. Reduce heat to maintain a slow, gentle simmer (low to medium-low; you should see just a few bubbles slowly surfacing at a time). Cook for 10 minutes, uncovered and stirring occasionally. Add apricots and simmer gently until soft, but not falling apart, about 10 minutes. Check chicken to ensure doneness. Stir in olives and lemon juice. Taste and adjust seasoning, if desired.

Meanwhile, prepare couscous according to package directions.

To serve, add about ½ cup couscous to each of 4 bowls. Divide stew evenly among bowls and top each with equal amounts of pine nuts and mint. (Stew may be made up to 2 days in advance; cover and refrigerate. Reheat gently on low heat. Add pine nuts and mint, and prepare couscous just before serving.)

Nutrients per serving (2 cups stew, 1 scant tsp pine nuts, 1/2 cup couscous) Calories 454, Total Fat 5g (Sat 1g, Mono 4g, Poly 2g), Carbs 49g, Fiber 7g, Sugar 22g, Protein 48g, Sodium 369mg, Cholesteral 99mg

Clean Eating, JUNE 2011, Page 46

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