Hummus

Ingredients:
1 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Directions:

Drain water from the can of chick peas into a small bowl and reserve.-In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.-Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.-Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

Ingredients:
6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
1/4 c. dry white wine
1/8 tsp orange zest, stripped and minced
1/8 tsp lemon, stripped and mined
1/8 tsp parsley, finely chopped
1/2 small garlic clove, minced
salt and ground rainbow peppercorns
1 tomato, chopped fine
1 Tbsp finely chopped cucumber
1 Tbsp finely chopped red onion
1 tsp finely chopped jalepeno

Directions:-Mix tomato, cucumber, red oion, and jalepeno in a small bowl and set aside.-Heat heavy saute pan over medium high heat and set broiler to low.-Add olive oil to pan and swirl to coat.-Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes.-Season top of steak with zests, parsely, garlic, and salt and ground pepper.-Flip steak in pan and cook until browned, about 3 minutes.-Remove skin from bottom of steak and discard.-Add white wine to pan and swirl to coat.-Put pan under broiler and cook until heated through and fork tender.-Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through.-Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.-Top fish with fresh tomato mixture and serve.

Courtesy of Good Things Catered

http://goodthingscatered.blogspot.com/2007/11/basic-broiled-salmon-with-fresh-tomato.html

Herb Crusted Salmon

Ingredients:
6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
3 Tbsp. lemon juice
1/8 tsp tarragon, finely minced
1/8 tsp rosemary, finely minced
1/8 tsp parsley, finely chopped
pinch ground mustard seed
pinch ground red pepper
1/2 small garlic clove, minced
salt and ground peppercorns

Directions:-Heat heavy saute pan over medium high heat and set broiler to low.-Add olive oil to pan and swirl to coat.-Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes.-Season top of steak with herbs, garlic, and salt and ground pepper.-Flip steak in pan and cook until browned, about 3 minutes.-Remove skin from bottom of steak and discard.-Add lemon juice to pan and swirl to coat.-Put pan under broiler and cook until heated through and fork tender.-Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through.-Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.

Courtesy of Good Things Catered

http://goodthingscatered.blogspot.com/2007/11/herb-crusted-salmon.html

Chicken Cordon Bleu

This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield

4 servings (serving size: 1 rolled chicken breast half)
writeNutrient();

Nutritional Information

CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g

Courtesy of MyRecipes.com (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134074)

Foil Packet Southwestern Chicken Dinner

Prep: 10 min
Ready In: 40 min
Serves: 4

1-1/2 cups instant white rice, uncooked
1-1/2 cups warm water
4 small boneless skinless chicken breasts (1 lb./ 500 g)
1-1/2 tsp. chili powder
1/4 cup KRAFT CALORIE-WISE RANCHER'S CHOICE Dressing
1/2 cup KRAFT Double Cheddar Shredded Cheese
4 cups small broccoli florets
1 cup chopped red peppers (about 1 medium)

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min.

SPOON rice mixture evenly onto centre of each of four large sheets of heavy-duty foil. Top each with 1 chicken breast; sprinkle with chili powder. Drizzle evenly with dressing; top with cheese and vegetables. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x3/4-inch baking pan.

BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

From www.kraftcanada.com

Rosemary Pork Tenderloin

Ingredients
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)

Preparation
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.

Yield
4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)
writeNutrient();

Nutritional Information
CALORIES 224(30% from fat); FAT 7.4g (sat 1.8g,mono 4.3g,poly 0.8g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 21mg; SODIUM 359mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 14.7g

Chicken Teriyaki

4 chicken breasts
1 egg, beaten
cornstarchoil
carrots
purple onion
green pepper

Sauce:
1/2 cup vinegar
1/2 cup water
1 1/2 cups sugar
1/4 cup soy sauce
1 tablespoon ketchup

Cut up boneless, skinless chicken breasts into pieces. Coat in beaten egg, then roll in cornstarch. Brown each piece of chicken in hot oil. Put chicken in baking dish and cover with sauce. Bake at 350 for 1 hour. Add the vegetables half way through cooking time. Serve over rice.