Sweet Orange Salmon

Filed Under: Cooking

Print

Sweet Orange Salmon

Servings 4
Calories 219 kcal

Ingredients

  • 2 Tbs brown sugar
  • 1 tsp chili powder
  • 1/2 tsp grated orange rind
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground coriander
  • 1/8 tsp black pepper
  • 4 salmon fillets (6-ounce)
  • Cooking spray

Instructions

  1. Preheat broiler.
  2. Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Filed Under: Cooking

Print

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Servings 4
Calories 200 kcal
Author Deb Wise, September 2015

Ingredients

  • 1 pound
  • small red potatoes
  • 1/3 cup
  • 2 % reduced-fat milk
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon kosher salt -- divided
  • 3/4 teaspoon freshly ground black pepper -- divided
  • 2 teaspoons olive oil -- divided
  • 1 teaspoon chopped fresh thyme
  • 1 small garlic clove -- grated
  • 1 pound pork tenderloin -- trimmed
  • Cooking spray
  • 2 tablespoons grape jelly
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots

Instructions

  1. Preheat oven to 500°.
  2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.

Tortellini, White Bean, and Spinach Soup

Filed Under: Cooking

Print

Tortellini, White Bean, and Spinach Soup

Servings 6
Calories 232 kcal

Ingredients

  • 1 tsp olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 tsp dried Italian seasoning
  • 3 garlic cloves minced
  • 2 cups coarsely chopped spinach
  • 2/3 cup water
  • 1 can navy beans (16-ounce) drained
  • 2 cups Fresh Vegetable Broth or 1 14 1/2-ounce can vegetable broth
  • 1 can no-salt-added whole tomatoes (14.5-ounce) undrained and chopped
  • 1 can quartered artichoke hearts (14-ounce) drained
  • 1 package uncooked fresh cheese tortellini (9-ounce)
  • 1/4 cup grated fresh Parmesan cheese (1 ounce)

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.