Breakfast-to-Go Smoothie

                                   "This is a smoothie for a hearty breakfast on the go."
Ingredients

• 1 cup fat-free milk
• 1/2 cup frozen blueberries
• 1/2 cup plain fat-free Greek yogurt
  
  • 1/4 cup old-fashioned oats
  • 1 tablespoon ground flax seed
    
    Directions
    
    • Prep
      5 m
    • Ready In
      5 m
    
    
    Blend milk, blueberries, Greek yogurt, oats, and flax seed in a blender until smooth.

Grilled Salmon with Habanero-Lime Butter

"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 1 tablespoon grated lime zest
• 1 tablespoon minced habanero pepper
• 1 clove garlic, minced
  
  • 4 (5 ounce) salmon steaks
  • 1/4 cup butter, softened
  • 1/4 teaspoon garlic salt
  • 1 tablespoon lime juice
  • 2 teaspoons minced habanero pepper
  • 2 teaspoons grated lime zest
    
    Directions
    
    • Prep
      25 m
    • Cook
      16 m
    • Ready In
      2 h 41 m
    
    
    
    In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
    
    In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
    
    Preheat grill for medium heat.
    
    Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Fast Salmon with a Ginger Glaze

"This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish."



Ingredients

• 4 (8 ounce) fresh salmon fillets
• salt to taste
• 1/3 cup cold water
• 1/4 cup seasoned rice vinegar
• 2 tablespoons brown sugar
  
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 tablespoon finely grated fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1/4 cup chopped fresh basil
    
    Directions
    
    • Prep
      5 m
    • Cook
      20 m
    • Ready In
      25 m
    
    
    
    Preheat grill for medium heat and lightly oil the grate.
    
    Season salmon fillets with salt.
    
    Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
    
    Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
    
    Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
    
    Sprinkle basil on top of salmon; spoon glaze over basil.

Baked Dijon Salmon

"This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!"




Ingredinets

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
  
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish
    
    Directions
    
    • Prep
      20 m
    • Cook
      15 m
    • Ready In
      35 m
    
    
    
    Preheat oven to 400 degrees F (200 degrees C).
    
    In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
    
    Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
    
    Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Baked Teriyaki Chicken

"A much requested chicken recipe! Easy to double for a large group. Delicious!"



Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
  
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs
    
    Directions
    
    • Prep
      30 m
    • Cook
      1 h
    • Ready In
      1 h 30 m
    
    
    
    In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    
    Preheat oven to 425 degrees F (220 degrees C).
    
    Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    
    Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Pasta Pomodoro

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!"

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/4 cup olive oil
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 2 cups roma (plum) tomatoes, diced
• 2 tablespoons balsamic vinegar
  
  • 1 (10.75 ounce) can low-sodium chicken broth
  • crushed red pepper to taste
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup grated Parmesan cheese
    
    Directions
    
    • Prep
      15 m
    • Cook
      15 m
    • Ready In
      30 m
    
    
    
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
    
    Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
    
    Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.