Recipes Included On This Page Salmon Supreme Saucy Chili-Orange Pork Back Ribs Shrimp and Avocado Salad with Frico Chips Skillet Broccoli Soufflé (WW) Spicy Corn Muffins with Jalapenos Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Salmon Supreme Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cherry tomato halves 1/2 cup thinly sliced onions 1/4 cup chopped parsley 1/2 teaspoon thyme -- crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 4 (6-ounce) salmon steaks or filets 2 tablespoons fresh lemon juice 1 Thin lemon slices Preheat oven to 400 F. In a bowl, combine, tomatoes, onion, parsley, thyme, salt and pepper. Pour olive oil into 2-quart shallow baking dish, tilting to coat evenly. Add tomato mixture. Bake for 5 minutes. Add salmon to baking dish; drizzle lemon juice overall. Bake 10 minutes longer or until fish lakes when tested with a fork. To serve, place salmon on plate and spoon tomato mixture over all. Garnish with fresh lemon slices. Approximate nutritional values Per serving: 332 calories, 6 g carbohydrate, 40 g protein, 16 g fat, 1 g fiber, 107 mg cholesterol, 297 mg sodium Source: "Meijer's Supermarket Card" S(mastercook formatting by): "Bobbie" Bobbie's Note: I made half of this for the two of us and it was easy and wonderful. Contributed to the FareShare Gazette by Bobbie; 9 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 3g Fat (73.0% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Saucy Chili-Orange Pork Back Ribs Recipe By : National Pork Board Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds baby back pork ribs 1 1/2 cups orange juice, OR apple juice 1/2 cup chili sauce 2 tablespoons hoisin sauce 1 tablespoon orange rind, grated 1 tablespoon hot sauce (or to taste) 2 teaspoons brown sugar, firmly packed Place ribs in a 4 to 5 quart dish. Add orange juice and cover. Marinate 30 to 60 minutes. Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl. Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium. Remove ribs from dish and pat dry. Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling. Serving suggestion: Give your grill something to get fired up about. Enjoy these little sweet and a bit spicy ribs with vegetable kabobs and coleslaw. Active Time: 20 Minutes Total Time: 2 Hours 20 Minutes Recipe reprinted by permission of National Pork Board. Contributed to the FareShare Gazette by Art; 4 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (10.6% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 137mg Sodium. Exchanges: 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Shrimp and Avocado Salad with Frico Chips Recipe By : Giada De Laurentis Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Frico Chips: 1/2 cup grated Parmigiano-Reggiano cheese Zucchini: 1 medium zucchini, halved lengthwise 1 teaspoon extra-virgin olive oil 1/8 teaspoon kosher salt Shrimp: 1/4 cup extra-virgin olive oil 2 tablespoons soy sauce 1 clove garlic, minced Zest of 1 large lemon 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 12 jumbo shrimp, peeled and deveined Dressing: 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon agave nectar, see note 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium avocado, peeled seeded and diced into 1/2-inch pieces Special equipment: nonstick silicon baking mat, such as Silpat; eight 1/2-cup ramekins For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375F. Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes. For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces. For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth. In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve. Note: If you don't have agave nectar, you can substitute maple syrup or honey. Contributed to the FareShare Gazette by Art; 8 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 11g Fat (95.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 529mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Skillet Broccoli Soufflé (WW) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or vegetable oil 2 garlic cloves -- minced 1 cup chopped broccoli -- cooked, well-drained, (reserve 2 florets for garnish) 1/4 teaspoon salt 2/3 cup part -skim ricotta cheese or cottage cheese, drained 2 eggs -- separated (at room temperature) 1 tablespoon chopped fresh parsley 2 teaspoons grated Parmesan cheese 1/8 teaspoon freshly ground pepper 1 teaspoon margarine In an 8-inch skillet that has an ovenproof handle, heat oil over Medium heat; add garlic and sauté briefly, about 30 seconds (do not brown). Add broccoli and salt and cook, stirring occasionally, for about 3 minutes to blend flavors. Remove broccoli to a plate and wipe skillet clean; set aside. Preheat oven to 400 F. In 1-quart mixing bowl, combine ricotta cheese, egg yolks, parsley, Parmesan cheese and pepper; beat until smooth. In separate bowl, using clean beaters, beat eggs whites until stiff peaks form; fold egg whites alternately with broccoli into cheese mixture. In same skillet heat margarine until bubbly and hot; pour in broccoli mixture and using spatula, gently smooth top. Remove skillet to oven and bake for 15 to 20 minutes (until puffed and lightly browned); serve immediately, garnished with reserved broccoli florets. Serves 2. Source: "WW Fast & Fabulous Cookbook" S(MC Formatted by:): "Bobbie" Copyright: "(c) 1983 Weight Watchers International, Inc." NOTES : This can be used as an entree or side dish. Bobbie's Note: This was very good. Contributed to the FareShare Gazette by Bobbie; 22 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 14g Fat (71.9% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 213mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Spicy Corn Muffins with Jalapenos Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup buttermilk or plain yogurt 6 tablespoons melted butter 1 large egg, beaten to blend 1 cup fresh or frozen corn kernels 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips Preheat oven to 425F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright. Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm. From: Susan Feniger, Mary Sue Milliken and Helene Siegel Serving size = 1 muffin Source: Cooking.com Active Time: 15 Minutes Total Time: 35 Minutes Makes 12 muffins Contributed to the FareShare Gazette by Art; 19 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 6g Fat (38.9% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 318mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

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