Lemony Tuna Salad

Serves: 4 Prep: 20 minutes

INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
salt and pepper
1 6-oz can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 english cucumber, chopped into 1/2 inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded
1 cup cherry tomatoes, halved

DIRECTIONS:
1. In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
2. Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.

Cheesy Potato Corncakes

Serves: 8 Prep Time: 25 minutes From: Rachel Ray

INGREDIENTS:
2 pounds peeled yellow-fleshed potatoes, peeled and chopped
salt
2 large eggs, lightly beaten
1/2 cup finely chopped chives
1/2 cup cornmeal
one 10 oz box frozen corn kernels, thawed
6 oz pepperjack cheese, shredded (about 2 cups)
Pepper
3/4 cup vegetable oil

DIRECTIONS:
1. Place the potatoes in a medium pot and cover with cold water by 1 inch. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain, then mash the potatoes in the pot. Cook, stirring, over medium-low heat for 1 minute. Let cool, stirring occasionally, for about 20 minutes.
2. Meanwhile, stir together the eggs and chives. Place the cornmeal on a large, shallow plate.
3. Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper. Scoop out 2 rounded tablespoons and roll into a ball. Set on a sheet of waxed paper; repeat with the remaining mixture (you should have 30 pieces). Flatten each ball into a 1/2-inch-thick patty, coat in the cornmeal and transfer to a baking sheet.
4. On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side. Transfer to paper towels to drain and season with salt.

Crispy Chicken and Homemade Fries (the healthier kind!)

Serves: 4 Prep: 15 minutes Cook: 45 minutes From: Rachel Ray

INGREDIENTS:
3 large baking potatoes
1/2 cup extra virgin olive oil
1 4-pound chicken, cut into 8 pieces
1 large egg white
1/2 cup bread crumbs
1/4 cup whole wheat flour
2 teaspoons Cajun seasoning
1 teaspoon sweet smoked paprika
salt

DIRECTIONS:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 425°. Slice the potatoes into 1/3-inch-thick fries. Place on a baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, then arrange in an even layer. Bake in the upper third of the oven until crisp and golden, about 40 minutes.
2. Meanwhile, remove and discard the skin from the chicken, except for the wings. In a large bowl, beat the egg white until frothy. Add the chicken pieces and toss to coat.
3. Line a baking sheet with parchment paper. In a medium bowl, mix the bread crumbs, flour, Cajun seasoning and paprika; season with salt. Coat the chicken with the crumbs and transfer to the prepared baking sheet. In a large, heavy skillet, heat 3 tablespoons olive oil over medium-high heat. Add 4 chicken pieces and cook, turning once, until golden, about 3 minutes. Transfer to a clean baking sheet and repeat with the remaining 3 tablespoons olive oil and 4 pieces chicken.
4. On the bottom rack of the oven, bake the chicken until cooked through and crisp, about 22 minutes. Season the fries with salt and serve with the chicken.

Baked Macaroni and Cheddar

Serves: 4 Prep: 10 minutes Cook: 35 minutes.

INGREDIENTS:
1 large bunch broccoli, cut into bite sized florets and stalks peeled, cut into 1/2 inch cubes
1 pound whole wheat elbow pasta
2 1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3 1/2 cups low fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese cubed
6 tablespoons grated parmesean
Salt & Pepper
1 clove garlic, minced
3 tablespoons bread crumbs

DIRECTIONS:
1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Mini Ham and Egg Casseroles

Serves 4, Prep: 15 minutes Bake: 15 minutes from Rachel Ray

INGREDIENTS:
1/4 baguette, cut into small cubes
4 ounces cream cheese, cut crosswise into 12 slices (use light cream cheese)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 pound thinly slice ham, chopped (about 1 cup)
4 scallions, white and green portions, thinly sliced and separated
Pepper
1 1/2 cups of half and half
6 large eggs
1 tsp fresh thyme leaves
1/2 pound plum tomatoes, sliced into wedges

DIRECTIONS:
1. Preheat over to 350. Grease a 12 cup muffin pan and fill each cup halfway with bread cubes. Top each with a slice of cream cheese.
2. In a small saucepan heat the EVOO over med. heat and add the ham, scallion whites, and a pinch of pepper.
3. Cook, stirring, until scallions are tender, about 5 minutes. Stir in the half and half and bring just to a simmer before removing from heat.
4. In a medium bowl, whisk together the eggs and thyme. Then whisk in the warm half and half mixture. Fill muffin cups with egg mixture and bake until puffed and golden around edges, about 15 minutes.
5. Let cool for 5 minutes, then run a knife around the edges and invert onto a a cooling rack.
6. Drizzle the tomato slices with EVOO, top with the scallion greens, and season with salt and pepper. Serve with the mini casseroles.

Crunchy Parmesan Chicken

Serves 4 Prep Time: 10 Minutes Cook Time: 20 minutes from Rachel Ray

INGREDIENTS:
1 cup cornflakes, lightly crushed
3/4 cup grated Parmesan cheese
Salt and Pepper
Four 6 oz skinless, boneless chicken breast halves
5 tablespoons of extra-virgin olive oil
1 lemon, cut into wedges
3 large eggs

INSTRUCTIONS:
1. Preheat oven to 350
2. In a shallow bowl combine cornflakes, cheese, and 1/4 tsp each of salt and pepper.
3. Place eggs in another bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture. Transfer to a wax-paper lined baking sheet.
4. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden. About 2 minutes per side.
5. Transfer to a clean baking sheet. Bake chicken until coated through, about 10 minutes. Serve with lemon wedges.

That Good Salad

No really, that is it's name, "That Good Salad!" It is our family's very favorite, and we got to have it twice this week so I thought I'd share the recipe.

Ingredients:
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 cloves of minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches of romaine lettuce, torn
2 cups chopped tomato
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds
1/2 cup grated parmesean cheese
8 bacon strips cooked and crumbled
1 cup caesar salad croutons

In a jar with a tight fitting lid, combine oil, lemon juice, garlic, salt and pepper, cover and shake well. Chill. In a bowl toss the lettuce, tomatoes, swiss cheese, almonds, parmesean and bacon. Shake dressing and pour over salad and toss. Add croutons and serve immediately.