Lobster Rolls

 Prep Time: 10 Minutes. Cook Time: 1 Minute. Serves: 4

Recipe Ingredients:

• 2 (1.5 lb) cooked lobsters
• 1.4 reduced-fat mayonnaise
• 1 Stalk celery, diced
• 1 tsp. lemon juice
• 4 hot dog rolls
• 1 tsp. butter

How to Cook:

1. Remove meat from lobster tails and claws; chop into small pieces. Combine lobster meat, mayonnaise, celery and lemon juice in bowl toss lightly to coat.
2. Heat skillet over medium. add butterl swirl melted butter in pan. place rolls cut side down in pan; toast 1 minute or until golden.
3. Spoon lobster mixture into toasted rolls.

per serving: 275 cal., 8g fat, 69mg chol., 656mg sodium, 29g carbo., 24g pro., 4g fiber

Black `n Blue Cajun Burgers

Prep Time: 5 Minutes. Cook Time: 12 Minutes Serves: 4

Recipe Ingredients:

• 1lb. ground beef (93% lean)
• 1 tsp. Cajun seasoning
• 1/4 cup non fat mayonnaise
• 3 tbsp. crumbled blue cheese
• 1/4 tsp. yellow mustard
• lettuce
• 4 thick slices tomato
• 4 slices onion
• whole-wheat hamburger buns, toasted

How to cook:

1. Coat skillet with nonstick spray.
2. Shape beef into patties, about 4 ounces each. Sprinkle each side with Cajun seasoning.
3. Cook over medium-high heat about 6 minutes per side or until instand-read thermometer registers 160 degrees Fahrenheit.
4. Meanwhile, in small bowl stir together mayonnaise, blue cheese and mustard. serve burgers, topped with blue cheese sauce, lettuce, tomato and onion, on toasted buns.

per serving: 301 cal., 10g fat, 68mg chol., 578mg sodium, 24g carbo., 29g pro., 2g fiber

Garlic Ribeye Dinner

 Prep Time: 10 Minutes. Cook Times: 8 Minutes. Serves: 4

Recipe Ingredients:

• 4 Small beef ribeye steaks, about 1/4 inch thick (about 2lb)
• 2 Cloves garlic, halved
• 1 tsp. mesquite seasoning
• 1 (1-lb) pkg. fresh Caesar salad mix

How to cook:

1. Heat grill or boiler (rack 4 to 6 inches from heat). Rub both sides of each steak with cut side of garlic. Sprinkle evenly with seasoning.
2. Place steaks on grill. Grill 4 to 7 Minutes per side to desired doneness. Meanwhile, combine salad and dressing in serving bowl; toss to coat. serve steaks with salad.

per serving: 971 cal., 739 fat, 221 mg chol., 731 mg sodium, 10g carbo., 66g pro., 2g fiber

Mushroom - Stuffed Porterhouse

Prep Time: 20 Minutes. Cook Time: 20 minutes. Serve: 4

Recipe Ingredients:

• (8-oz) pkg. sliced fresh mushrooms
• 2 tbsp. Vegetable oil or oil from dried tomatoes
• 2 tbsp. drained tomatoes
• 1/4 cup chopped Italian parsley
• 1 tsp. chopped fresh rosemary
• 1 (2lb.) beef porterhouse steak, cut 1/4 inch thick

How to Cook:

1. Preheat broiler
2. in a large skillet cook mushrooms in oil until browned and all liquid is evaporated. stir in tomatoes parsley and rosemary
3. meanwhile, make a pocket in the side of the larger section of meat. place steak flat on a cutting board. using a sharp knife make a 4-inch long slit lengthwise in the side of the meat. working the knife inside, cut almost to the bone, trying not to make the outside slit any larger.
4. Place steak on the unheated rack of a broiler pan. spoon mushroom mixture into pocket, reserving a little of the mixture for garnish sprinkle with pepper to taste. broil 4 to 5 inches away from heat, 16 to 20 minutes for medium doneness, turning after 8 minutes.

per serving: 520 cal., 42g fat, 95mg chol, 90mg sodium, 3g carbo., 31g pro., 1g fiber

Ginger-Orange Marinated Turkey Breast

Prep Time: 14 Minutes* Cook Time: 2 Hours 15 Minutes Serves 10 to 12

Recipe Ingredients:

• 6 to 7 lb. bone-in turkey breast, thawed it frozen
• 2 tsp. Vegetable oil
• 2 cloves garlic, minced
• 2 tsp. ground ginger
• 1 tsp. dark sesame oil
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. ground curmin
• 1/2 cup orange marmalade
• 2 tsp. grated orange peel
• 1/2 cup orange juice
• 1 tbsp. soy sauce

How to Cook:

1. in small saucepan, heat vegetable oil over medium-low heat. add garlic, cook to 15 to 30 seconds until hot but not brown, reduce heat to low. stir in ginger, red pepper flakes, cumin and sesame oil. cook and stir 30 seconds until very hot, blend in marmalade; cook and stir to melt marmalade. remove from heat; stir in orange juice and peel soy sauce.
2. in large food storage bag, combine turkey breast and orange juice mixture. seal, refrigerate and marinade at least 8 hours, turning occasionally to marinate evenly.
3. preheat oven to 350 degrees fahrenheit. remove turkey breast; discard marinade. place turkey breast in shallow roasting pan. add 1/2 cup water or chicken broth. cover. roast 1 hour. remove cover. add additional water or broth if necessary to prevent pan from cooking dry. roast 170 degrees fahrenheit, basting occasionally with pan drippings, if desired. let stand, loosely covered, 5 to 10 minutes before carving. refrigerate leftovers.

*per serving: 621 cal., 24g fat, 235 chol., 249mg sodium, 4g carbo.,91g pro., 0g fiber

Rib Roast with Horseradish Sauce

Prep time: 8 minutes Cook time: 1 hour, 45 minutes

Recipe Ingredients:

• 2 tsp. each thyme, marjoram and pepper
• 3 cloves garlic, chopped
• 1 (4-to-6-lb.) beef rib-eye roast (small end0
• 1/2 cup mayonnaise or light mayonnaise
• 3 to 4 tsp. prepared horseradish
• 1 tbsp. chopped chives
• 1 cup whipping cream
  

How to Cook:

1. Preheat oven to 350 degrees Fahrenheit. Stir ttogether thyme, marjoram, pepper and garlic. Rub over all sides of roast. Season with salt. Place roast on a rack in shallow roasting pan. Insert meat thermometer into thickest part of roast.
2. Roast for 1 3/4 to 2 1/4 hours or until thermometer registers 140 degrees Fahrenheit for medium-rare.
3. Remove roast from pan. Cover with foil and let stand 15 minutes before carving. Temperature will rise to 145 degrees Fahrenheit during standing.
4. Meanwhile, combine mayonnaise, horseradish and chives. Whip cream; fold into mayonnaise mixture. Chill until serving time. Serve with sliced roast

Per serving: 533 cal., 46g fat, 132mg chol., 135mg sodium, 1g carbo., 27g pro., 0g fiber

spicy glazed meatballs

Prep: 20 minutes Cook time: 40 minutes
Makes 24 meatballs (12 appetizer servings)

Recipe Ingredients:

• 24 refrigerated fully cooked meatballs*.
• 1 jar red plum jam (10-12 oz/1cup).
• 1/4 cup soy sauce.
• 2 tsp grated fresh gingerroot.
• 1/4 tsp red pepper flakes

How to Cook:

1. pre-heat oven to 350 degrees fahrenheit (176 celcius) and then place meatballs in 13x9x2-inch baking pan. cover and bake about 30 minutes or until heated through.
2. meanwhile, in a small saucepan, heat together jam, soy sauce, ginger, and pepper flakes. spoon sauce over meatballs, turning to coat evenly. return to oven and bake, uncovered, ten minutes more, spooning sauce over meatball occasionally, turn into serving dish.
3. spoon sauce over meatballs. serve immediately or keep warm in crockery slow cooker.

per serving: 150 cal; 7g fat, 22mg cohl; 628mg sodium 17g carbo; 5g pro; 1g fiber.

*notes: if substituting frozen meatballs, follow package directions for reheating. spoon sauce over meatball, and continue as above.

Recipe Note: Wash your hands with soap and water before and after preparing raw meat, poultry and seafood. use a clean food thermometer to make sure raw meat and poultry have been cooked to a safe internal temperature. Wash the food thermometer in hot, soapy water between uses.