Lentil Soup

Lentil Soup

From Rachel Ray

Serves 4

2 T olive oil
1 medium onion, chopped
2 slices bacon
2 cloves garlic, sliced
1 carrot, peeled and chopped
1 celery rib, chopped
1 bay leaf
1 C dried brown lentils
3 C chicken stock
1 C fresh spinach (or 1/2 C frozen)
1 C cooked rice or Orzo pasta
salt and pepper to taste
Grated Italian cheese to top soup

Heat oil in large sauce pan. Add onions, carrots, bacon and celery and sauté over medium-high heat for 5 minutes. Add garlic and sauté 5 minutes more. Add lentils, bay leaf an stock; simmer for 20 minutes. Stir in spinach and cook another 5 minutes. Add cooked rice or pasta and season with salt and pepper to taste. Take bacon out at the last minute (it was there just for flavor). Serve piping hot with grated cheese sprinkled on top and crusty bread alongside.

Seared Scallops with Citrus Ginger Sauce

The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and while they cook, only move them to turn them over. Serve over rice noodles.

Seared Scallops with Citrus-Ginger Sauce

From Cooking Light

Serves 4

2 t roasted sesame oil, divided
4 (1-inch) diagonally cut green onions
1 t peanut oil
1 1 /2 pounds medium sea scallops
1/4 t salt, divided
1/4 C fresh orange juice
1/4 C sweet rice wine
2 T lemon juice
2 T low-sodium soy sauce
1/4 t grated fresh finger
1/4 t crushed red pepper
1 t water
1/2 t cornstarch

Heat 1 t sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilt. Remove from pan, set aside.

Add remaining 1 t sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 t salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

Add orange juice, rice wine, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 t salt to pan; bring to a boil. Reduce heat; simmer 3 minutes. Combine 1 t water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

**Notes from Em**
I've tried this recipe twice, and while I still really like it, the sauce always seems a little heavy on the soy sauce flavor. You might want to try and modify it a little bit. Cut down the soy sauce or add some more of something else.

Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice

From Cooking Light

Serves 12

I T peanut oil
1 C chopped onion
1 1/2 T minced garlic
2 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/3 C chunky peanut butter
1 1/2 t yellow curry powder
1 t salt
1 t crushed red pepper flakes
1/2 t freshly ground black pepper
1 (6 oz) can tomato paste
3 C chopped plum tomato
2 (14 oz) cans fat-free less-sodium chicken broth
8 C hot cooked brown rice
3/4 C 2% Greek-style yogurt

Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes ot until tender, stirring frequently. Add chickent o pan, cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Roasted Orange-Herb Game Hens

Roasted Orange-Herb Game  Hens

From Epicurious.com

Serves 2

2 T chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 T minced shallots
2 t grated orange peel
1 large Cornish game hen, halved lengthwise
1 1/2 T butter, room temperature
1/2 C low-sat chicken broth
1/4 C orange juice
2 T dry sherry
2 thin orange slices

Preheat oven to 450 F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.

Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.

Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.

Crock Pot Mexican Pork

This recipe is so simple it seems insane.  But it really is that simple.  It makes a delicious meat that you can put into just about any burrito, enchilada, taco, or quesadilla you can imagine.

Crock Pot Mexican Pork

From Stephanie Wardle

Serves 4

1lb pork cut in pieces such as pork chops or country style ribs

1- 20 oz can of salsa

1 can chopped chilies
1 small can of green enchilada sauce

Mix and cook in crock pot on low for 6-8 hours. Use a fork to separate/shred and add one drained can of black beans. Serve when the beans are heated through.

Served inside of smothered burritos and topped w/ lettuce, grated cheese, sour cream and guacamole and more salsa or served on a bed or rice w/ the same toppings.

Santa Fe Chicken Soup

 

Santa Fe Chicken Soup

From Eating for Life

4 Servings

 1/3 c brown rice (uncooked)
4 portions chicken breast (about 1lb)
1 lime, halved
2 t taco seasoning
6 corn tortillas
1 T olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 C fat-free, reduced-sodium chicken broth
4 T salsa
1/4 C fat-free sour cream
2 T cilantro, chopped

Cook brown rice according to its package directions. While the rice is cooking, place chicken breast in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.

Preheat oven to 350 F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy then set aside.

While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.

Place a few baked tortilla strips in the bottom of bowls and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro. Serve and enjoy!!!

Note: Sante Fe Chicken Soup is a delicious and nutritious "planned-over." Consider making extra servings and storing them in portion-sized (about two cups) airtight containers; refrigerate for use in one or two days, or freeze for up to two months. Store without the tortilla strips and garnish. Microwave to reheat for quick lunches and dinners

Chilled Grape Chicken Salad

Chilled Grape Chicken Salad

From Eating for Life

Serves 2

2 portions of cooked chicken, chopped (about 1/2 lb)
1/2 C seedless red grapes, chilled, halved
1/2 C green grapes, chilled, halved
1 apple, cored and diced
1/2 C fat-free mayonnaise
1 lemon, halved
1/4 t ground black pepper
2 C baby romaine leaves
2 T chopped pecans

In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.

Place baby romaine leaves on 2 small plates. Divide chicken salad mixture into 2 portions and spoon onto lettuce. Sprinkle each salad with half the chopped pecans. Serve and enjoy!