Chicken with Couscous, Tomatoes, and Hummus

Ingredients:
1010oz package Plain Couscous
4-6oz Skinned and Boned Chicken Breasts
2 Tbsp Olive Oil (divided)
1 1/4 tsp Salt (divided)
1/2 tsp Pepper (divided)
6 Plum Tomatoes (seeded and diced)
1 Garlic Clove (minced)
3 Tbsp Chopped Fresh Basil
2 Tbsp Minced Red Onion
1 Tbsp Lemon Juice
1-7oz container Hummus
4 Whole Wheat Pita Rounds (cut into quarters)

Directions:
Prepare couscous according to package directions. Brush chicken with 1 Tbsp oil; sprinkle with 3/4 tsp salt and 1/4 tsp pepper. Cook chicken, covered, in a large non-stick skillet or grill pan, over medium-high heat 8 to 10 minutes on each side or until done. Meanwhile, combine tomatoes, next 4 ingredients, and remaining 1 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Stir tomato mixture into prepared couscous. Divid couscous mixture, hummus and pita among 4 serving plates; top each with 1 chicken breast.

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Feta Spread

Ingredients:

8 oz Crumbled Feta Cheese

2 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Finely Chopped Pepperoncini Salad Peppers

1 tsp Minced Garlic

1 tsp Chopped Fresh Oregano

1/4-1/2 tsp Dried Crushed Red Pepper

1/8 tsp Black Pepper

Directions:

Pulse all ingredients in food processor 6-8 times or until combined, stopping to scrap down sides. Cover and chill 2 hours before serving. Serve with Crostini or Pita Chips.

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Oregano Green Beans

Ingredients:

2 cups Chopped Onion

2 Tbsp Olive Oil

1 Garlic Clove (minced)

1 lb Fresh Green Beans (trimmed)

1-14oz can Diced Tomatoes (drained)

1/2 cup Vegetable or Low Sodium Chicken Broth

1 Tbsp Fresh Chopped Oregano

1 Tbsp Fresh Chopped Parsley

3/4 tsp Salt

1/2 tsp Pepper

1 Tbsp Fresh Lemon Juice

1/2 cup Crumbled Feta Cheese

Directions:

Saute onion in hot oil in a Dutch oven over medium heat 8 minutes or until tender. Add garlic; cook, stirring often, 4 minutes or until garlic is tender and golden brown. Add beans and next 6 ingredients; bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until beans are tender. Stir in lemon juice. Transfer to a serving dish; sprinkle with feta. Serve with a slotted spoon.

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Seaside Shrimp

Ingredients:
2 lbs. Peeled, Large Raw Shrimp
1 cup Bottle Lowfat Ceasar Dressing
1/4 cup Chopped Fresh Parsley
1/4 cup Fresh Lime Juice
2 Garlic Cloves (pressed)
1 tsp. Freshly Ground Pepper

Directions:
Preheat oven to 375 degrees F. Place all ingredients in a 13x9 inch baking dish, tossing to coat. Bake 18 minutes or until shrimp just turn pink, stirring at about 9 minutes.

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Tex-Mex Shrimp Cocktail

Ingredients:

1/4 cup Hot Red Jalapeno Pepper Jelly

1 Tbsp Lime Zest

1/4 cup Fresh Lime Juice

1 lb. Peeled, Large Cooked Shrimp

1 cup Diced Mango

1/2 cup Diced Red Bell Pepper

1/4 cup Chopped Fresh Cilantro

1 Small Avocado (diced)

Directions:

Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill for 4 hours, turning occasionally. Add avocado. Garnish with cilantro sprigs or lime slices if desired.

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Healthier Mac and Cheese

Ingredients:

7oz Dried Multigrain or Whole Grain Rotini Pasta (1 1/2 cups)

Non-Stick Cooking Spray

1 1/2 cup Broccoli Florets, Finely Chopped Carrots or Green Beans (cut into 1/2 inch pieces)

1/4 cup Finely Chopped Onion

4 tsp Olive Oil

1- 6.5oz package Light Semi-Soft Cheese with Garlic and Herb

1 2/3 cup Fat-Free Milk

1 Tbsp All-Purpose Flour

1/2 cup Reduced Fat Shredded Cheddar Cheese (2oz)

2 oz Asiago, Gruyere, or Machego Shredded (1/2 cup)

1/2 cup Crumbled Whole Wheat Panko Bread Crumbs

Flat Leaf Parsley or Oregano

Directions:

Heat oven to 425 degrees F. In medium saucepan, cook the pasta according to package directions. Add broccoli, carrots or grean beans to last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm. Meanwhile, in large saucepan cook onion in 2 tsp of olive oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semi-soft cheese; stir until cheese is melted and combined. In medium bowl, whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and asiago cheeses until cheeses are melted. Add cooked pasta mioxture, stir to coat. Transfer pasta mixture to 2-quart casserole. In small bowl combine bread crumbs and remaining 2 tsp oil; sprinkle on pasta mixture. Bake, uncovered, 10-15 minutes or until top is browned. Sprinkle with parsley.

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Flourless Bittersweet Chocolate Cake

Ingredients:

10 oz. Bittersweet Chocolate (broken into pieces)

1/2 cup Unsalted Butter

1/2 cup Sugar (divided into 1/4 ths)

5 Large Eggs (separated)

1/3 cup Finely Ground Almonds (done in a food processor)

2 Tbsp Brandy

Confectioners' Sugar

Whipped Cream (optional)

Fresh Raspberries or Strawberries (optional)

Directions

Preheat over to 300 degrees and grease well a 9 inch spring-foam pan. Line the bottom with baking parchment. Melt the chocolate in a double boiler over barely simmering water. When the chocolate has melted, turn off the heat and leave it over the hot water to cool slowly. Meanwhile in a large mixing bowl with the electric mixer, beat the butter with 1/4 cup sugar until the mixture is fluffy and almost white. Add the egg yolks and beat for 1 minutes. Add the almonds and brandy and beat for 2 minutes more. In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup of sugar. Continue beating the whites until they are stiff and shiny. Add cooled melted chocolate to the egg-yolk mixture and mix with a rubber spatula until well combined. Fold one-quarter of the chocolate mixture into the egg whites, then gently fold the egg-white mixture back into the rest of the choc mixture, taking care not to deflate the batter. Pour the batter into the prepared pan. Bake on the bottom rack of the oven for 25-30 minutes or until a tester comes out covered with a thick, moist (not wet) and crumbly coating. Allow cake to cool for 30 minutes in pan. Loosen edges with a knife, carefully turn the cake upside down onto a plate. Remove the baking parchment. Dust with confectioners' sugar. Serve warm, at room temperature or chilled with whipped cream and raspberries if desired.

Recipe is from "The Jewish Holiday Baker" by Joan Nathan.