PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS - 2

INGREDIENTS

* 2 cups uncooked basmati rice
* 2 eggs
* 4 ounces smoked haddock, or other white fish
* 1 bay leaf
* 1 cup milk, or as needed
* 1 tablespoon butter
* 1 teaspoon curry powder
* 4 green onions, chopped
* 1/4 cup frozen green peas
* salt and pepper to taste
* 1/2 cup low-fat plain yogurt

DIRECTIONS

1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS - 6

INGREDIENTS

* 1/3 cup uncooked long grain white rice
* 2/3 cup water
* 2 tablespoons vegetable oil
* 1 1/2 pounds zucchini, cubed
* 1 cup sliced green onions
* 1 clove garlic, minced
* 1 1/4 teaspoons garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon dried oregano
* 1 1/2 cups seeded, chopped tomatoes
* 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 2 Hrs 25 Min
SERVINGS - 6

INGREDIENTS

* 1/4 cup lemon juice
* 2 tablespoons vegetable oil
* 4 cloves garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon pepper
* 6 (4 ounce) boneless pork loin chops

DIRECTIONS

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS - 5

INGREDIENTS

* 4 large potatoes, cut into wedges
* 3 tablespoons vegetable oil
* salt and pepper to taste
* paprika to taste
* garlic powder to taste
* 2 tablespoons grated Parmesan cheese, or to taste

DIRECTIONS

1. Pierce potato wedges with a fork, and arrange in a single layer on a microwave safe plate. Drizzle with oil and sprinkle with salt, pepper, paprika, garlic powder and Parmesan.
2. Microwave on high for 10 minutes, or until cooked through; rotate the plate after 5 minutes if your microwave doesn’t have a rotating plate.

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS - 6

INGREDIENTS

* 1/2 cup dried porcini mushrooms
* 1/2 (10 ounce) can cream of mushroom soup
* 1/4 cup boiling water
* 4 cups chicken stock
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 3/4 cups Arborio rice
* salt and pepper to taste
* fresh thyme, chopped
* chopped fresh basil

DIRECTIONS

1. Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

PREP TIME 25 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 45 Min
SERVINGS - 8

INGREDIENTS

* 1 cup water
* 1/2 cup uncooked long grain white rice
* 16 large cabbage leaves
* 2 tablespoons olive oil
* 1 pound ground turkey
* 1/3 cup chopped onion
* 1 egg, beaten
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper

* 1 (8 ounce) can tomato sauce
* 2/3 (6 ounce) can tomato paste
* 1 cup water
* 3 tablespoons brown sugar
* 2 teaspoons lemon juice
* 1 teaspoon Worcestershire sauce

* 2 cups baby carrots, sliced lengthwise (optional)

DIRECTIONS

1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr
SERVINGS - 16

INGREDIENTS

For Crab Cakes:
* 3/4 pound crabmeat
* 1 cup plain bread crumbs
* 3/4 cup mayonnaise
* 1 egg, beaten
* 2 green onions, minced
* Hot sauce, to taste
* Salt and pepper, to taste

For Mango Salsa:
* 1 mango, peeled, pitted and diced
* 1 red onion, diced
* 3 tablespoons chopped fresh basil
* 3 tablespoons chopped fresh cilantro
* 1 lime, juiced
* Minced jalapeno, to taste
* Salt and pepper, to taste

2 tablespoons vegetable oil

DIRECTIONS

1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.

PREP TIME 15 Min
COOK TIME 8 Min
READY IN 23 Min
SERVINGS - 4

INGREDIENTS

* 4 sweet bread rolls
* 1/2 cup mayonnaise
* 1/4 cup prepared mustard
* 1 pound thinly sliced cooked ham
* 1 pound thinly sliced fully cooked pork
* 1 pound sliced Swiss cheese
* 1 cup dill pickle slices
* 2 tablespoons butter, melted

DIRECTIONS

1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 4

INGREDIENTS

* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.