Glazed Salmon with Couscous

Couscous is small and fluffy and very similar to pasta.  If you’ve never tried it, you should – it’s kid-friendly.  Recipe serves 4.

What you’ll need:

  • 1 1/4 cups water
  • salt
  • pepper
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine (or chicken stock)
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets

What you’ll do:

  • Preheat the oven broiler.
  • Bring 1  1/4 cups water to a boil in a medium saucepan.
  • Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper, and couscous.  Cover.
  • Remove from heat and let stand 5 minutes, covered.
  • Stir in dill, lemon rind and juice.
  • Heat a small saucepan over medium-high heat.
  • Add olive oil and butter; swirl until butter melts.
  • Add the shallots; cook 2 minutes, stirring occasionally.
  • Add the wine (or broth) to the pan; bring to a boil.
  • Cook 2 minutes; stir in the mustard and brown sugar.
  • Remove pan from heat.
  • Arrange the fillets, skin side down, on a pan lined with foil and coated with cooking spray.
  • Sprinkle the fillets with 1/4 teaspoon pepper and 1/4 teaspoon salt.
  • Spread half of mustard mixture evenly over the fillets.
  • Broil 6 minutes or until desired doneness is achieved.
  • Spread the remaining mustard mixture over fillets and serve over couscous.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.

Chicken-Broccoli Mac and Cheese

It doesn’t get much more comforting than this.  Recipe serves 6.

What you’ll need:

  • 6 ounces uncooked elbow macaroni
  • 3 cups chopped broccoli
  • 3 bacon slices, coarsely chopped
  • 12 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 tablespoons minced garlic
  • 1/8 teaspoon turmeric
  • 1 1/4 cups low-fat milk
  • 1 cup chicken broth
  • 1/4 cup plus 1 tablespoon flour
  • 1 1/4 cup shredded sharp cheddar cheese

What you’ll do:

  • Preheat the oven broiler to high.
  • Cook the pasta according to package directions, omitting fat and salt.
  • Add the broccoli to the pasta in the last 2 minutes of cooking.
  • Drain.
  • While the pasta cooks, place the bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally.
  • Remove the bacon from the pan with a slotted spoon and reserve 1 1/2 teaspoons of drippings in the pan.
  • Sprinkle chicken with 1/4 teaspoon salt.
  • Add the chicken to the pan with the drippings; cook 4 minutes.
  • Sprinkle with garlic and cook 2 minutes, stirring occasionally.
  • Sprinkle with turmeric; cook and stir for 30 seconds.
  • In a bowl, combine 3/4 teaspoon salt, milk, broth and flour.
  • Add the mixture to the pan, bring to a boil and stir frequently.
  • Cook 2 minutes or until thickened.
  • Add the pasta and broccoli mixture and 1/2 cup of cheese.  Toss to coat.
  • Sprinkle with remaining cheese and bacon.
  • Broil for 2 minutes or until the cheese melts and begins to brown.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Avocado and Tomato Grilled Cheese Sandwiches

Don’t let April end without celebrating National Grilled Cheese Month!  Serve with a fruit salad.  Recipe makes 4 sandwiches.

What you’ll need:

  • 3 ounces white cheddar cheese, shredded (about 3/4 cup)
  • 8 slices multi-grain bread
  • 8 thin tomato slices
  • 1 ripe avocado, peeled and cut into slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking spray

What you’ll do:

  • Sprinkle 3 tablespoons of cheese over 4 slices of bread.
  • Top with 2 tomato slices.
  • Arrange the avocado evenly over the tomato.
  • Sprinkle evenly with salt and pepper.
  • Top with the remaining 4 slices of bread.
  • Lightly coat the outside of the sandwiches with cooking spray.
  • Heat a grill pan over medium heat.
  • Cook 3 minutes on each side or until the bread is toasted and the cheese has melted.
  • Cut each in half and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Roasted Pork Tenderloin Tacos

Thick and tangy Mexican crema cools down these tacos.  If you can’t find crema, substitute sour cream with a splash of lime juice.  Recipe serves 4.

What you’ll need:

  • 1 (1-pound) pork tenderloin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons mojo marinade (such as Goya)
  • 1/2 cup white wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 8 (6-inch) corn tortillas
  • 1 jalapeno pepper, cut into 16 slices
  • 1 rip avocado, cut into 16 slices
  • 1/4 cup Mexican crema

What you’ll do:

  • Preheat oven to 425 degrees.
  • Sprinkle the pork with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the oil to pan and swirl to coat.
  • Add the pork.
  • Cook 5 minutes, turning to brown all sides.
  • Place pan in the oven.
  • Bake for 8 minutes; let stand for 5 minutes.
  • Cut into 16 slices.
  • Combine the pork and the mojo marinade in a medium bowl; toss to coat.
  • Combine the vinegar, 3 tablespoons of water and sugar in a small saucepan; bring to boil.
  • Remove from heat and add onion slices.  Let stand for 10 minutes, then drain.
  • Working with 1 tortilla at a time, toast in a pan until warmed and tender.
  • Arrange two pork slices in the center of each tortilla.  Top with 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges and 1/2 teaspoon crema.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Sweet and Spicy Citrus Tilapia

If your family isn’t a fan of fish, use this same marinade on chicken (grill instead of broiling).  For a side dish, toss steamed green beans with lime juice and cilantro.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) tilapia fillets
  • 1/2 cup fresh orange juice (about 1 orange)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1/2 teaspoon paprika

What you’ll do:

  • Spray a roasting pan with non-stick cooking spray.
  • Arrange the fish in a single layer in roasting pan.
  • Combine the orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin, pepper, red pepper and garlic.
  • Pour over the fish.
  • Let stand for 15 minutes.
  • Preheat the oven broiler.
  • Sprinkle fish with paprika.
  • Broil 15 minutes or until it reaches desired doneness.
  • Drizzle the sauce over the fish.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!