Grilled Salmon with Peaches

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups ripe peaches, pitted and cut into thin wedges
• 1/4 cup finely chopped red onion
• 1/4 cup packed fresh mint leaves, finely chopped, plus additional for garnish
• 1 tablespoon sherry vinegar
• 1/4 teaspoon cayenne (ground red pepper)
• 4 pieces (6 ounces each) salmon fillet
• 2 cups sugar snap peas, strings removed

Preparation:
1.Prepare outdoor grill for covered direct grilling on medium.
2.Prepare quinoa as label directs.
3.Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.
4.Season flesh side of salmon with remaining 1/8 teaspoon cayenne and 1/8 teaspoon salt. Place on grill, skin side down. Cover and cook 5 minutes. Carefully turn and cook 4 to 6 minutes longer or until salmon is just opaque in center. Transfer to plate; cool slightly. Carefully peel off skin; discard.
5.Stir snap peas into quinoa. Cover and cook 2 minutes longer. Divide quinoa and snap peas among serving plates. Top with salmon and peach mixture. Garnish with mint.

Notes & Tips:
Yum! I tasted the peach mixture before putting it on top of the salmon, and I'm glad I did, it needed a splash of balsamic vinegar. I also didn't dust the salmon with cayenne, b/c I was a little afraid of the spiciness after tasting the kick the peaches had, so instead I dusted it with paprika. You can substitute couscous or rice for the quinoa if you'd like.

Nutrition Facts:
Calories 465
Total Fat 13g
Saturated Fat 2g
Cholesterol 93mg
Sodium 375mg
Total Carbohydrate 43g
Dietary Fiber 6g
Protein 42g

Cool & Crunchy Chicken Tacos

Recipe Taken From:
The Pampered Chef 2010

Ingredients:

• 12 hard yellow corn taco shells
• 1 small head romaine lettuce (about 2 cups shredded)
• 1-2 limes, divided
• 1/2 cup mayonnaise
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 3 cups diced grilled chicken breasts
• 1/2 small jicama
• 1 small mango
• 1/2 cup loosely packed fresh cilantro
• 1/4 tsp salt
• 1 avocado, peeled and sliced (optional)

Preparation:

1. Prepare taco shells according to package directions; set aside. Shred lettuce. Zest limes 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Mixing Bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.

2. Peel jicama and mango. Slice jicama. Slice jicama and mango into 1/4-in strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in another mixing Bowl; mix well.

3. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Notes & Tips:
The mango I bought wasn't ripe by the time I wanted to eat this so instead of mango I used a large tomato, diced. Also, I used soft tacos, b/c really I don't like hard taco shells at all. I LOVED this recipe. I will def. be making it again. The only "complaint" I have about this recipe is that it really uses alot of bowls. This is the first time I've used jicama, I was really pleased with it. I loved the tart flavor of the jicama. I have another recipe this week that uses it. I can't wait to try it. Also, be careful with the cayenne pepper if you decide to use it, it's great but gives the sauce a pretty feisty kick.

Nutrition Facts:
6 servings
Calories 370, Fat 21g, Carbs 24g, Protein 22g

© 2010 The Pampered Chef used under license.

Thai Beef & Noodle Salad

Recipe Taken From:
Women's Day Magazine

INGREDIENTS:
• 1 package (3 3/4 oz) cellophane noodles
• 4 cups boiling water
• 3/4 cup halved snow peas
• 1/4 cup white vinegar
• 2 Tbsp sugar
• 1 tsp grated ginger
• 1/2 tsp kosher salt
• 8 oz thickly sliced deli roast beef, cut in strips
• 1 1/2 cups sliced seedless cucumber
• 1/2 cup sliced fresh mint
• 1/4 cup chopped peanuts (optional)

PREPARATION:
1. Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, then return to bowl.

2. Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.

3. Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.

Notes & Tips:
I had to add a little soy sauce to this recipe, because I found it a little bland. I also decided against the mint, and used a little of the leftover pesto. I also still can't find good snow peas in Kansas so I used fresh green beans.

NUTRITIONAL FACTS:
Calories 200Total Fat 2 g Saturated Fat 1 g Cholesterol 25 mg Sodium 536 mg Total Carbohydrate 34 g Dietary Fiber 2 g Protein 12 g

Basil Pesto

Recipe Taken From:
Eating Well Magazine, August/September 2005

Ingredients:

• 2 cups packed fresh basil leaves, (2-3 bunches)
• 1/4 cup walnut pieces, toasted (see Tip)
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 1 large clove garlic, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation:
Place basil, walnuts, Parmigiano-Reggiano, garlic, salt and pepper in a food processor; pulse a few times, Drizzle olive oil and a tiny bit of water while pulsing until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Tips & Notes:
Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.

I did a double batch of this and it only came out to about 1.5 cups of pesto, so go heavy on the basil.

Nutrition Facts:
Per 2-tablespoon serving: 83 calories; 8 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 2 g protein; 1 g fiber; 176 mg sodium; 104 mg potassium.

Raw Tomato Sauce with Angel Hair Pasta

Recipe Taken From:
Eating Well Magazine, August/September 2006

Ingredients:

• 1 1/2 pounds plum tomatoes, chopped
• 1/3 cup diced fresh part-skim mozzarella
• 2 tablespoons olives
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh marjoram
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation:
Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes. Serve over angel hair pasta.

Notes & Tips

A friend from work brought in some incredible homegrown tomatoes today and I just had to have them for supper. The "marinade" used in this is excellent, and the fresh tomatoes made it out of this world good! I didn't use the marjoram though, b/c I didn't have any so I just used green onions. I served this alongside of pan seared Tilapia.

Nutrition Facts:
Per serving: 141 calories; 10 g fat (1 g sat, 7 g mono); 2 mg cholesterol; 8 g carbohydrates; 6 g protein; 3 g fiber; 386 mg sodium; 412 mg potassium.

Quick Artichoke Pasta Salad

Recipe taken from:
www.allrecipes.com

Ingredients:

• 1 cup salad macaroni, or other medium-size pasta
• 1 (6.5 ounce) jar marinated artichoke hearts
• 1/2 cup mushrooms, quartered
• 1 cup cherry tomatoes, halved
• 1 cup pitted black olives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried oregano
• 2 cloves garlic, minced
• salt and pepper to taste

Preparation:
1.Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
2.In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Notes & Tips:
Very yummy and easy to make! You could add chicken to make it a full meal.

Nutrition Facts:
Amount Per Serving Calories: 155 Total Fat: 5.5g Cholesterol: 0mg

Thai Shrimp Stir-Fry

Recipe taken from:
Taste of Home August 2007

Ingredients:

• 2 medium sweet red peppers, cut into thin slices
• 1 teaspoon canola oil
• 1 cup fresh snow peas
• 1/2 cup thinly sliced green onions
• 1 garlic clove, minced
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-fat peanut butter
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes
• 1 pound uncooked medium shrimp, peeled and deveined
• Hot cooked fettuccine or rice

Preparation:
In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Yield: 4 servings.

Notes & Tips:
I used frozen peas instead of snow peas, since I can't seem to find snow peas anywhere around Kansas. Also, you can use chunky peanut butter if you'd like a more peanutty flavor.

Nutrition Facts:
One serving (1 cup stir-fry mixture, calculated without pasta) equals 206 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 565 mg sodium, 12 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1 fat, 1/2 starch.