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RECIPES
Honey Mustard Chicken with Spicy Pecan Cornflake Crust
Fussy kids love this lowfat entrée.
1/2 cup Dijon mustard
4 skinless, boneless chicken breasts
1 small box cornflakes
pulsed in food processor until flakes
are crumbs
Mix the mustard and honey together in a shallow bowl. Thoroughly coat
the chicken breasts on both sides. Combine cayenne pepper, cornflakes
and pecans in another shallow bowl. Coat chicken with flake mixture.
Spray baking pan with nonstick spray and place breasts in pan. Drizzle top
with olive oil. Bake at 375°F for 30-40 minutes or until chicken reaches
internal temperature of 180°F. 4 Servings
Broiled Salmon with Balsamic, Orange Glaze
This intensely flavored dish is a healthy, lowfat choice.
1/2 cup balsamic vinegar
1/2 cup orange juice
4 6-oz. salmon fillets, skinned,
approximately 1 inch thick
Cooking spray
Place first 4 ingredients in sauce pan on medium high heat and cook until
reduced by half and mixture resembles a syrupy glaze.
Place seasoned salmon in baking pan coated with cooking spray. Broil
approximately 6 minutes per side or until fish is no longer translucent in
center. Pour glaze over plated salmon and garnish with scallions.
4 Servings.
1/2 cup honey
1 tsp. cayenne pepper
1/2 cup chopped pecans
Nonstick pan spray
Olive oil for drizzling
1/2 cup good dry white wine
3 T. brown sugar
Salt and pepper
3 T. chopped scallions
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RECIPES
Broiled Salmon with Lemon and Dill
Cover recipe
4 6-oz. salmon fillets, skinned,
approximately 1 inch thick
1 lemon
Cooking spray
Place seasoned salmon fillets in baking pan coated with cooking spray.
Dot with butter. Broil approximately 6 minutes per side with rack set in
highest position until fish is no longer translucent in center. Cut lemon into
wedges and garnish with fresh dill.
Roasted Shrimp with Marjoram, Artichoke, Lemon and Feta Salad
Look for shrimp that are not pre-shelled and deveined which can lead to
an ammonia flavor. The fresh taste of the sea will be much more evident
if they are cleaned just prior to use. A great Valentine's Day recipe,
marjoram is the herb of love.
2 large steamed artichoke hearts,
leaves removed, cleaned and diced
1/2 large red onion, finely diced
1/3 cup extra virgin olive oil
1 lb. large shrimp, peeled and
deveined and sliced in half, lengthwise
Mesclun lettuce mix for four
Prepare dressing: Add first 6 ingredients. Season well with salt and
pepper. Preheat oven to 450°F. Brush shrimp with olive oil and place shrimp
in toaster oven. Roast shrimp on each side for approximately 3 minutes. Top
salad greens with shrimp, crumbled feta and dressing. Serves 4.
Salt and pepper
4 T. unsalted butter
2-3 T. chopped fresh dill
2 lemon, zested and juiced
1/4 fennel bulb, grated
2 T. marjoram, chopped
salt and pepper
olive oil
1 4 oz. package feta cheese
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