• 8 large sea scallops
• 4 cups washed romaine lettuce
• 1-2 tsp. olive oil
• 1-2 T water (for larger pan use 2 T)
• 4 T Caesar Salad Dressing
• fresh lemon juice from 1/2 lemon
• shaved Parmesan cheese

Directions:

1. In a heavy, non-stick pan that heats evenly, heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, not more than 2 minutes per side.
2. While scallops cook, assemble lettuce and cheese on two serving plates. Place four scallops on top of lettuce on each plate.
3. Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat.
4. Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve.

• 1 lb 85/15 ground beef
• 1/4 medium onion
• 1/4 green pepper
• 2 cloves garlic
• heaping tablespoon chili powder
• 2 tablespoons brown sugar
• 15 oz canned diced tomatoes

Directions:

1. Brown ground beef.
2. Dice onion and green pepper and add it with all other ingredients to the browned beef.
3. Warm for approximately 20 minutes.

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Coarse salt and ground pepper
• 4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
• 2 Granny Smith apples
• 1 tablespoon chopped fresh cilantro

Directions:

1. Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

Ingredients:

• 1 baguette or loaf italian bread halved lengthwise
• 1/2 C jarred pasta sauce
• 1/8 lb Genoa salami, thinly sliced
• 1 C fresh spinach
• 2/3 C ricotta
• 1 C shredded mozzarella
• 1/2 C grated Parmesan

Directions:

1. Heat oven to 425 degrees.
2. Place bread on baking sheet, cut-side up.
3. Spoon sauce over the top.
4. Place the salami over the sauce.
5. Top with spoonfuls of ricotta and sprinkle with mozzarella and Parmesan.
6. Bake 5-7 minutes.

• 1 can black beans, drained
• 1 can corn, drained
• 3/4 C salsa, drained
• Large flour tortillas
• 1 1/2 C shredded cheddar cheese
• 1 small red onion (thinly sliced)
• 1/3 C fresh cilantro
• 1/2 tspn salt
• 1/4 tspn pepper
• juice of 1-2 limes
• 2 Tablespoons of extra-virgin olive oil
• 1 head of romaine lettuce, sliced 1-inch thick

Directions:

1. Heat oven to 400 degrees.
2. Mix beans, corn, and salsa in a bowl.
3. Place 4 tortilla on a foil-lined baking sheet.
4. Sprinkle with half of the cheese.
5. Using a slotted spoon, transfer black bean mixture on top of the cheese.
6. Sprinkle with the remaining cheese.
7. Place the remaining tortillas on top.
8. Bake 5-7 minutes.
9. In a large bowl, combine lettuce, cilantro, lime juice, oil, onion, salt and pepper.
10. Serve tortillas with salad.

• 1/2 C mayonnaise mixed with 1/4 C dijon mustard
• Grated lime zest from 1 large lime
• Shredded green cabbage (about 4 cups)
• 1 seeded and minced jalapeno chili
• 2 Tablespoons of fresh cilantro
• freshly ground salt and pepper to taste
• 1 large, seeded, diced tomato
• 1 lb shrimp, peeled and de-veined
• canola oil
• corn tortillas

Directions:

1. In a bowl stir together mayonnaise, mustard, and lime juice.
2. Add cabbage, green onions, chili, and cilantro.  Mix well.
3. Season with salt and pepper.
4. Stir in tomato.
5. Cover and refrigerate until serving.
6. In a bowl, toss the shrimp with 1 tablespoon of oil, lime zest, 1/s tspn pepper and cover.
7. Grill, turning once, until firm and opaque…about 4 minutes.
8. During the last minute of grilling add the tortillas to the grill and turn once until heated through.
9. Transfer shrimp to a serving bowl and the tortillas to a napkin-lined basket.
10. Let guests make tacos with shrimp, tortilla and slaw.

• 4 boneless skinless chicken breasts
• 1/2 C heavy whipping cream
• 2/3 C finely chopped celery
• 1/2 C chopped green onions
• 1/2 C mayonnaise
• 1 tspn Dijon mustard
• 1/4 tspn salt
• 1/4 tspn pepper
• lettuce
• sliced bread

Directions:

1. Preheat oven to 350 degrees.
2. Place chicken breasts on a rimmed baking sheet.
3. Pour heavy cream over chicken.
4. Turn to coat with cream on all sides.
5. Bake for 25 minutes or until 160 degrees.
6. Cool chicken.
7. Use fingers to pull chicken meat into strips measuring about an inch each.
8. In a medium mixing bowl, combine chicken, celery, onions, mayonnaise, mustard, salt, and pepper.
9. Chill until serving.

Ingredients:

Goat Cheese Rounds

• 2 T sesame seeds
• 2 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp finely hipped fresh thyme
• 1/4 tsp course kosher salt
• 1/8 tsp ground black pepper
• 16 1/3 inch-thick rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

• 2 T red wine vinegar
• 1 shallot, minced
• 1 tsp chopped fresh thyme
• 1 tsp Dijon mustard
• 5 T extra-virgin olive oil
• Coarse kosher salt

Salad

• 1 lb baby new potatoes (halved)
• 1 lb green beans trimmed
• 8 cups mixed salad greens
• 1/3 C packed small fresh basil leaves
• 12 ounces assorted small tomatoes
• 1/2 C black olives (nicoise)

Directions:

1. Line baking sheet with waxed paper.
2. Mix first 6 ingredients in shallow bowl.
3. Dip cut sides of goat cheese rounds into spice mixture to coat.
4. Place on prepared baking sheet.
5. Chill until ready to serve.
6. Whisk first four ingredients (from vinaigrette) in small bowl.
7. Gradually whisk in olive oil.
8. Season with coarse salt and pepper.
9. For salad, steam potatoes until just tender, about 10 minutes.
10. Transfer to plate; cool.  Steam green beans until crisp-tender, about 5 minutes.
11. Rinse under cold water; drain.  Pat dry with paper towels.
12. Combine green beans and basil in large bowl.
13. Add enough vinaigrette to coat lightly, toss.
14. Arrange on large platter.  Add potatoes and green beans to same large bowl.
15. Add remaining dressing and toss.
16. Arrange potatoes and beans atop greens.
17. Scatter tomatoes and olives over.  Surround with goat cheese rounds.

Ingredients:

• 1/4 Cup Mayonaise
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Honey
• 1 Tablespoon chopped parsely
• 16 Oz. Rainbow Trout (with skin)

Directions:

1. Combine first 4 ingredients in a bowl.
2. Cover flesh side of trout with mixture.
3. Broil 4 inches from heat for 5 minutes or until fish flakes with a fork and topping is bubbly.