Asian Chicken Salad

Serves 6

2 limes plus wedges for garnish
4 med skinless, boneless chicken breast halves
1 (16 oz) bag frozen shelled edamame
1/3 C low-sodium soy
1/4 C loose packed cilantro, chopped
1 T grated peeled ginger
2 t sesame oil
1 lb napa cabbage (1/2 small head, sliced)
1 bunch or 1 (6 oz) bag radishes trimmed and thinly sliced

Cut 1 lime into thin slices.  From remaining lime, squeeze 2 T juice; set aside.  In covered 12" skillet, heat lime slices and 1" water to boiling on high.  Add chicken and cover, reduce heat to medium low and cook 13-14 minutes or until chicken loses its pink color throughout.  With slotted spoon, remove chicken from skillet and place in large bowl of ice water.  Chill 5 minutes.  Discard poaching liquid.  Drain chicken well.  With hands, shred chicken into bite-size pieces.  Meanwhile, cook edamame as label directs. Drain and rinse with cold running water to stop cooking and drain again.  In large bowl, whisk together soy sauce, cilantro, ginger, sesame oil, and reserved lime juice.  Add cabbage, edamame, radishes, and shredded chicken to bowl. Toss to combine.  Transfer to bowls and garnish with lime wedges.

Absolutely use low-sodium soy.

Calories 285
Protein 39
Carbs 14
Fat 8
Fiber 6
Chol 66
Sodium 560

Spinach, Blue Cheese, & Dijon sauce

1/2 t vegetable oil
1 C finely chopped onion
3 garlic cloves, minced
1/4 C frozen chopped spinach, thawed, drained, and squeezed dry
2 T crumbled blue cheese
1/3 C dry white wine
1/2 t dried thyme
1 C low-sodium chicken broth
2 T Dijon mustard
1/2 C sour cream

Heat vegetable oil in skillet over medium heat. Add onion and saute 6 minutes or until tender. Add garlic and saute 1 minute. Add spinach and saute 3 minutes. In small bowl combine spinach mixture and cheese. Stie well and set aside. Keep warm. Wipe pan dry with a paper towel.

Increase heat to medium-high. Add wine and thyme to pan, cook 3 minutes or until reduced by half. Add broth, sour cream, and mustard. Cook 4 minutes or until slightly thick, stirring occasionally. Return spinach mixture to pan. Cover and simmer 2 minutes or until thoroughly heated

Spinach & Blue Cheese Stuffed Chicken

Serves 4

1 t vegetable oil, divided
1 1/4 C finely chopped onion, divided
4 garlic cloves, minced
1/2 C frozen chopped spinach, thawed, drained, and squeezed dry
3 T crumbled blue cheese
1 t Dijon mustard
4 (4 oz) skinned, boned chicken breast halves
1/4 t pepper
1/3 C dry white wine
1/2 t dried thyme
1 C low-sodium chicken broth
2 T Dijon mustard
1/2 C sour cream

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the onions and saute 6 minutes or until tender. Add garlic and saute 1 minute. Add spinach, and saute 3 minutes. In a small bowl combine spinach mixture, cheese, and dijon mustard. Stir well and set aside. Wipe pan dry with a paper towel.

Cut a horizontal slit through the thickest part of each chicken breast half to form a picket. Stuff about 2 T spinach mixture into each pocket. Sprinkle chicken with pepper.

Heat 1/2 t oil in skillet over medium-high heat. Add chicken and saute 6 minutes each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Add wine and thyme to pan, cook 3 minutes or until reduced by half. Add broth, sour cream and 2 T mustard cook 4 minutes or until slightly thick, stirring occasionally. Add remaining spinach mixture. Return chicken to skillet cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Mexican Style Cod with Lime

Serves 6

1/2 C chopped green onions
1 clove garlic, minced
1/4 C butter
1/2 lb fresh tomatoes, diced
1/4 C chopped green chilies
2 T chopped parsley
1/4 t grated lime peel
Salt & Pepper
1 1/2 lb fresh cod fillets
12 lime wedges

In a large skillet, saute green onions and garlic in butter until tender. Add tomatoes, chilies, parsley, lime peel and 1/8 t each salt & pepper; mix well. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add cod to skillet; spoon sauce over fillets. Cover and simmer 10 min or until fish flakes easily with a fork. Serve garnished with lime wedges.

Note: works well with any firm fleshed fish.

Hot Mushroom & Clam Dip

Makes 4 Cups

1 lb mushrooms, sliced
2 T butter
12 oz cream cheese
12 oz sour cream
2 (6 1/2 oz) cans minced clams, drained
1 T soy sauce
1/4 t pepper
1/2 t salt
Melba toast

Saute mushrooms in butter until tender. In double boiler, melt cream cheese and sour cream, blending well. Add mushrooms, clams, soy sauce, salt and pepper until warm. Serve with melba toast.

Needs some herb. Oregano? Celery salt? Etc

Prosciutto Wrapped Pears

Makes about 60

1/3 lb thinly sliced prosciutto, cut in long narrow strips
6 ripe pears, washed, cored and sliced 1/2" thick (to prevent browning, turn slices in bowl    with juice of half a lemon)
2 packages softened herb cheese (Boursin)
Arugula leaves

Place 1 slice of prosciutto on work surface. Top with pear slice, a small dollop of cheese and an arugula leaf. Wrap prosciutto around until secure.