Main dishes

1. Preheat oven to 400 degrees.
2. Add garlic, green chilies, cumin, cayenne, chili powder, cilantro, seasoning salt and pepper in a bowl. Separate into fours enough for each breast.
3. Rinse chicken and pat dry. Make a pocket under skin of chicken breast by poking finger through membrane. Make sure to work your finger under the skin all the way around the breast without poking through the other side.
4. Rub seasoning mixture to cover entire breast.
5. Spray skin of chicken with non-fat cooking spray, then season skin of breast with seasoning salt and pepper.
6. Cook chicken for 18-25 minutes until internal temperature of chicken reaches 165
   degrees or until juices run clear.

1. Preheat oven to 375 degrees.
2. Brown buffalo meat and onion in a large skillet over medium heat.
3. Add tomatoes, tomato sauce, oregano, thyme, salt and pepper. Simmer 20 to 25 minutes uncovered until it thickens slightly. Set aside.
4. Spray a 10" glass pie pan with non-fat cooking spray and arrange spaghetti noodles on the bottom of plate, creating a crust.
5. Spread cottage cheese evenly over the noodles.
6. Spread meat sauce evenly over cottage cheese. Then top with mozzarella cheese. Sprinkle grated parmesan cheese over top of mozzarella evenly.
7. Bake in oven for 40 minutes or until cheese has turned a golden brown.

1. Cut chicken breast into strips or cubes.
2. Open can of lychees and put in a bowl reserving liquid.
3. Prepare vegetables accordingly and put in bowl.
4. In a wok or sauté pan, brown and cook chicken until juices run clear. Remove from pan and place in a bowl and cover.
5. In separate bowl add lychee water, soy sauce, brown sugar and ginger and mix thoroughly.
6. Deglaze wok or sauté pan with lychee mixture. Bring to a boil.
7. Add vegetables and cook until broccoli is fork tender, if broccoli is done the remaining vegetables
   will be done as well. Reduce heat to medium.
8. In a bowl add lukewarm water and stir in cornstarch. Stir until cornstarch is completely mixed.
9. Add cornstarch mixture slowly to sauce in wok or sauté pan making sure to move vegetables aside. Make sure you keep stirring until sauce thickens. (You might not have to use all of the cornstarch mixture.)
10. Add chicken back in pan to reheat. Toss chicken and vegetables to make sure they are completely coated. Serve immediately.
    Serve over rice.

1. Spray medium skillet with non-fat cooking spray and heat on medium-high
   heat.
2. Add garlic and sauté until you can smell garlic. Season scallop with salt and pepper. Add scallops to skillet and sauté until slightly brown about 4 minutes making sure to turn halfway through cooking.
   Remove and keep warm.
3. Deglaze skillet with orange juice; add orange rind and bring to a boil.
4. In small bowl add water and cornstarch stirring until cornstarch is completely mixed with water.
5. Add cornstarch slurry a little at a time to boiling juice in skillet stirring constantly until mixture starts to thicken. You may not have to use all of slurry to thicken sauce.
6. Add scallops to sauce and cook until scallops are heated and covered in sauce about 1 -2 minutes.

Serve immediately.

Try scallops over rice or pasta.

1. Heat grill to medium-high heat or set oven to broil.
2. Mix all ingredients except pork chops in a small bowl.
3. Rub both sides of pork chops with mixture.
4. Refrigerate for at least 20 minutes up to 2 hours.
5. Grill or broil for approximately 7-9 minutes, or until pork is done.

1. Preheat oven to 375.
2. Combine vinegar, mustard, olive oil, black pepper, and garlic; stir well.
3. Add chicken and marinate for 1 to 2 hours.
4. Remove chicken from marinade.
5. Place chicken in baking pan and pour marinade over chicken.
6. Bake for 30 minutes or until done.

1. Preheat oven to 375.
2. Spray baking sheet lightly with cooking spray.
3. Combine mayonnaise and mustard; stir well.
4. Lay fillets on baking
   sheet. Spread top of each fillet with 2 tablespoons of the mustard
   mixture.
5. Sprinkle 1 tablespoon chopped pecans over the coated side of
   each fillet.
6. Bake for 10 minutes or until fish flakes with a fork.

1. Cook pasta according to package directions, drain and keep warm.
2. In medium skillet combine sherry, orange juice, pimento, olives, parsley,
   garlic, capers, tomato paste, salt and pepper. Bring to boil.
3. Add shrimp and cook 2-4 minutes or until shrimp turn pink. Remove from
   heat.
4. Add pasta to skillet and toss blending all ingredients.

Serve immediately.

In a large bowl combine mayonnaise, yogurt, pesto, lemon juice, and pepper, stirring with a whisk.
Stir in the turkey, celery, and walnuts; mix well.

Classic Pesto:

In a food processor mince the pine nuts and the garlic. Add the oil; pulse 3 times. Add basil leaves, Parmesan cheese, and salt; process until pureed, scraping sides of bowl as needed. Makes ¾ cup of pesto.

1. Preheat oven to 375 degrees.
2. In a bowl add egg whites/beaters and
   lightly whip.
3. In separate bowl add Panko breadcrumbs, parmesan cheese,
   seasoning salt and black pepper.
4. Dip filets into egg whites and coat
   thoroughly. Then dip into breadcrumb mixture.
5. Place filets on sprayed
   cookie sheets. Cook in a 375 degree preheated oven for 10 - 12 minutes
   turning after 5-6 minutes until golden brown. Serve immediately.