June 2008
Recipes of the Month
Salmon with Feta Cheese and Pasta
12 oz. fresh or frozen skinless salmon fillet
8 oz. dried whole wheat or regular rotini pasta
2 cloves garlic, minced
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
1/2 tsp. coarsely ground black pepper
1 4 oz. package crumpled reduced-fat feta cheese
1/4 tsp salt
nonstick cooking spray
4 plum tomatoes, chopped
3 Tbsp. snipped fresh basil
2 tsp. olive oil
fresh basil sprigs (optional)
1) Thaw fish, if frozen; rinse fish in fresh water; pat dry. Cut fish into 1-inch pieces. Sprinkle fish with salt.
2)Cook pasta according to package directions. drain, and keep warm.
3) Lightly coat a large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add garlic and stir for 30 seconds. Add fish to skillet. Cook fish for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, onion, olives, snipped basil, and pepper. Heat through. In a large bowl toss together hot pasta, olive oil, salmon mixture, and cheese. If desired, garnish with basil sprigs.
Guilt-Free Double Chocolate Brownies
1/4 cup butter
1/2 cup cold water
1/4 cup unsweetened cocoa powder
1/4 cup miniature semi-sweet chocolate pieces
2 tsp. powdered sugar
2/3 cup granulated sugar
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking powder
nonstick cooking spray
Preheat oven to 350 F. Lightly coat the bottom of a 9 X 9 X 2-inch baking pan with non-stick cooking spray, being careful not to coat sides of pan. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, water and vanilla. Mix in flour, cocoa powder and baking powder until combined. Add chocolate pieces. Pour batter into pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into bars; sprinkle with powdered sugar.