Week 6

Island Ceviche Salad

Keep a bag of frozen cooked shrimp on hand for a quick healthy dinner in minutes: Just put the frozen shrimp in a colander, and rinse with cool water until thawed. Spice things up by adding chopped onion, cilantro and jalapeno.

1 lb shrimp, cooked, peeled and deveined
1 cucumber, seeded and diced
1 mango, peeled and diced
Juice of 1 lime

Mix all ingredients together, and marinate in the refrigerator for at least 15 minutes. Season with salt, pepper and chili powder, and serve with tortilla chips on a bed of lettuce

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Baked Salmon with Crumb topping

Baked Salmon with Crumb Topping Recipe

• Prep/Total Time: 30 min.
• Yield: 8 Servings

102030

Ingredients

• 1 cup soft whole wheat bread crumbs
• 1/3 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped green onion
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter, melted
• 1 salmon fillet (2 pounds)

Directions

• In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia Recipe photo by Taste of Home

Red Pepper & Parmesan Tilapia Recipe

• Prep/Total Time: 20 min.
• Yield: 4 Servings

101020

Ingredients

• 1/4 cup egg substitute
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 4 tilapia fillets (6 ounces each)

Directions

• Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.
• Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

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Apricot Glazed Turkey Breast

Apricot-Glazed Turkey Breast Recipe photo by Taste of Home

• Prep: 15 min. + marinating Bake: 2 hours + standing
• Yield: 12 Servings

15120135

Ingredients

• 1 bone-in turkey breast (5 to 6 pounds)
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon sliced fresh gingerroot
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/3 cup reduced-sugar apricot preserves
• 1 tablespoon spicy brown mustard
• 2 teaspoons reduced-sodium soy sauce

Directions

• With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic clove and ginger slice into each slit.
• Place turkey in a large bowl; pour 1/4 cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
• In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
• Bake at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving. Yield: 12 servings.

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Baked Chicken Cordon Bleu Recipe

Baked Chicken Cordon Bleu Recipe photo by Taste of Home

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• Prep: 15 min. Bake: 35 min.
• Yield: 4 Servings

153550

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 thin slices prosciutto or deli ham
• 1/2 cup shredded Asiago cheese
• 1/4 cup seasoned bread crumbs

Directions

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Top each with prosciutto and cheese. Roll up and tuck in ends; secure with toothpicks.
• Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 35-45 minutes or until juices run clear. Yield: 4 servings.