Skip to content
Hoisin-Marinated Pork Chops
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1 teaspoon crushed red pepper
- 2 garlic cloves — minced
- 32 ounces boneless center-cut loin pork chops (about 3/4 inch thick)
- Cooking spray
- Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
- Prepare grill.
- Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
- Note: Store cooked pork in refrigerator for up to 2 days.
Almond-Crusted Salmon
- 1/4 cup almond meal
- 1/4 cup panko
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 24 ounces salmon fillets — about 1-inch thick
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 lemon wedges
- Preheat oven to 500°.
- Combine first 4 ingredients in a shallow dish; set aside.
- Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Two-Potato Latkes
- 2 Tbs olive oil
- 1/4 cup grated fresh onion
- 1 lb shredded peeled baking potato
- 1/2 lb shredded peeled sweet potato
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/3 cup finely chopped green onions
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 garlic clove (minced)
- 1 large egg (lightly beaten)
- Cooking spray
- Green onion strips (optional)
- Preheat oven to 425°.
- Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.
- Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.
Turkey Tamale Potpie
- Filling:
- Cooking spray
- 1 cup chopped onion
- 3/4 cup chopped red bell pepper
- 4 garlic cloves (minced)
- 1 lb ground turkey breast
- 1 Tbs chili powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 can no-salt-added diced tomatoes ((14.5-ounce) undrained)
- 1 can kidney beans ((15-ounce) rinsed and drained)
- Topping:
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 3/4 cup yellow cornmeal
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup low-fat buttermilk
- 1 large egg (lightly beaten)
- Preheat oven to 425°.
- To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
- To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.
