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Magically Moist Salmon With Light Mayonnaise
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
4 salmon fillets (about 4 ounces each)
1/4 cup Hellmann’s or Best Foods Light Mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 400°F. Brush salmon with mayonnaise; season with salt and pepper. Arrange salmon on baking pan. Bake 10 minutes or until fish flakes with fork.
(This recipe is also terrific with Hellmann’s or Best Foods Canola Real Mayonnaise.)
This recipe is “Best Life” approved. Best Life is a trademark owned by Best Life Corp. Learn more about the Best Life program at www.thebestlife.com.
Nutrients per serving: 210 calories, 110 calories from fat, 2g saturated fat, 0g trans fat, 12g total fat, 65mg cholesterol, 310mg sodium, 1g total carbohydrate, 0g sugars, 0g dietary fiber, 23g protein, 0% vitamin A, 0% vitamin C, 2% calcium, 6% iron
Triple-Berry Granola Crisp
Prep Time: 10 Minutes
Start to Finish: 1 Hour
1 bag (10 oz) Cascadian Farm frozen organic blueberries
1 bag (10 oz) Cascadian Farm frozen organic strawberries
1 bag (10 oz) Cascadian Farm frozen organic raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups Cascadian Farm organic oats & honey granola
Vanilla reduced-fat ice cream or vanilla yogurt, if desired
1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together frozen berries, sugar and flour until fruit is coated.
2. Bake 20 minutes. Stir; sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.
9 servings
High Altitude (3500 to 6500 ft): In step 2, bake 25 minutes. In step 3, bake 18 to 23 minutes.
1 Serving: Calories 140 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 28g (Dietary Fiber 4g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 25%; Calcium 2%; Iron 4%
Exchanges: 1/2 Fruit, 1 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 2
Cascadian Farm is a registered trademark of Small Planet Foods, Inc. ©2007 Small Planet Foods, Inc.
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Mini Egg Rolls With Island Dipping Sauce
2 packages Asian Sensations Egg Rolls Choose from Tender White Meat
Chicken, White Meat Chicken Mini, or Pork and Shrimp Egg Roll flavors
Dipping sauce:
1 1/4 cups medium salsa
3/4 cup pineapple juice
1/4 cup lime juice, fresh-squeezed
1/4 cup honey
1/2 cup crushed pineapple
Prepare egg rolls according to package instructions. Combine all sauce ingredients in a bowl and mix thoroughly. To assemble each serving, place two heated egg rolls on a plate and serve with 6 tablespoons of sauce on the side. Serve immediately.
Makes 4 servings
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Crusted Lamb Loin Chops
Complement the rich, sweet flavor of American lamb with a savory spice rub. It creates a full flavor without adding calories.
Makes 4 servings
1 tablespoon fennel seed
1 tablespoon cumin seed
1 1/2 teaspoons kosher salt
2 teaspoons each: coriander seed, cracked pepper, minced garlic, oregano and lime zest
1/2 teaspoon each: thyme and rosemary
8 lamb loin chops, 1 inch thick
4 tablespoons olive oil
In dry skillet, toast fennel, cumin, coriander and pepper a few minutes until aromatic; let cool and grind coarsely in spice grinder or blender. Stir in salt, garlic, oregano and lime zest. Rub both sides of each lamb chop with about 1 tablespoon of spice mixture; cover and let stand at least 1 hour. Preheat oven to 400°F. Heat 2 oven-proof large skillets over medium-high heat; add 2 tablespoons of oil to each pan and bring just to smoking point. Place four lamb chops in each hot pan and sear 5 minutes; turn lamb to sear second side an additional 2 minutes. Place pans into oven and continue to cook chops 5 to 10 minutes or until lamb is cooked to your liking.
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Crispy Buffalo Wings
Crispy Buffalo Wings
Prep Time: 10 minutes
Ready In: 1 hour
Servings: about 3 dozen wings
Crisco® No-Stick Cooking
Spray
1 stick melted butter
15-ounce bottle cayenne pepper sauce
1 teaspoon celery seed, optional
1 1/2 cups Hungry Jack® Potato Flakes
2 pounds chicken wings, rinsed and dried
Preheat oven to 425ºF. Line sheet pan with foil. Spray with nonstick spray.
Combine butter, cayenne sauce and celery seed, if desired, in shallow microwave-safe dish. Cook cayenne sauce on high (100 percent power), 45 to 60 seconds or until butter is melted.
Blend ingredients well with fork. Reserve 1/2 cup sauce. Place potato flakes in another shallow bowl.
Dip chicken into cayenne sauce; roll in potato flakes. Gently pat potato flakes onto chicken. Place wings on prepared sheet pan. If desired, wings can be covered and refrigerated several hours.
Just before baking, drizzle wings evenly with remaining cayenne sauce. Bake uncovered 40 to 45 minutes or until juices run clear when meat is pierced with a fork.
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