Spinach and Pink Grapefruit Salad

This is an incredibly refreshing salad as we start to go into the Summer months. It's pretty easy and has a really unique flavor with the Asian-inspired dressing, paired with the sweet-tart of the grapefruit. The nice thing is that spinach wilts much more slowly than lettuce, so leftovers can be eaten even a few days after making this. My neighbors (aka guinea pigs for new recipes) swear they are addicted. BTW, I play with the proportions on the dressing so it tastes better to me (without adding oil), I think these proportions aren't quite perfect.

• 2 TB grapefruit juice
• 1 TB rice vinegar
• 2 tsp Asian dark sesame oil
• 2 tsp low sodium soy sauce
• 1 tsp sherry
• 1 TB sesame seeds (black or white are ok)
• 1/4 tsp pepper
• 1 bag baby spinach
• 1 pink grapefruit, pulled into sections, then sliced into smaller chunks
• 1 avocado, chopped into smaller bits
• 1/2 bag sliced mushrooms
• 1/4 red onion, chopped
• Other veggies as desired (I've done red peppers, matchstick carrots, scallions, etc.)

Mix grapefruit juice through sesame seeds together in a small pitcher. Taste to see if it needs some slight adjustments (I usually add a bit more vinegar and grapefruit juice, possibly some soy)

Mix veggies together in a bowl, toss with dressing.

Yield 4 servings, 4 points each (2 points each if you omit the avocado)

Shrimp, Corn & Tomato Saute

This one is super-simple and tastes great. Minimal chopping if you buy the pre-chopped onions. I've made this a few times lately, and it's really good eaten warm the night you make it and then cold the next day. Yum.

• 2 1/2 TB olive oil
• 1 lb peeled and deveined shrimp
• 2 garlic cloves, minced
• 1/2 c chopped onion (I used more)
• 1 1/2 c. canned corn (I used two full cans)
• 2 c cherry or grape tomatoes
• 1/2 c. chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: To taste: Tony Chachere's creole seasoning

Heat two tablespoons oil in a nonstick skillet over medium high heat. Add the shrimp and cook until lightly golden, not too long (recipe says 2 min, maybe less). Transfer to a plate.

Add the remaining oil, the garlic and the onion to the skillet. Saute until the onion is soft. Stir in the corn and cook until warm. Add the cherry tomatoes and saute until the tomatoes turn slightly wrinkly on one side. Add the reserved shrimp and heat until warm and fully cooked.

Remove from heat and stir in the basil and spices.

Yield 4 servings, 6 points each.

Asian Turkey Burgers

This one is part of a larger recipe, which includes an Asian coleslaw I wasn't interested in and a bun I can't eat on the Core plan, so I don't know the exact points on it. However the burgers are good enough and easy enough to make me drop this in here anyway. I am now officially addicted. Mmmnn.

• 1 lb ground turkey
• 2 TB Hoisin sauce
• 1 scallion chopped (I put a bit more in here)
• 1 tsp ground ginger
• 2 TB soy sauce
• 1 tsp rice vinegar (optional)

Mix all ingredients together in a medium sized bowl with your hands. Separate into 4 patties and cook (either grill, broil, or pan fry).

Yields 4 servings, ~2-4 points each

Maple-Glazed Chicken with Apples

This dish smells so amazing when it's cooking, they should can it and put it into a potpourri jar. This isn't quite core, but each serving only has 1-2 points worth of stuff that isn't.

• 1 cup apple cider
• 1 firm apple, cored and cut into 8 wedges
• 1/3 cup maple syrup (I used sugar free)
• 1/2 tsp dried thyme
• 4x 4oz skinless chicken breasts

Preheat broiler, and line broiler rack with foil. In a medium nonstick saucepan, mix the cider, apple, maple syrup and thyme. Boil over medium-high heat. Cook until the apple is tender and the sauce is reduced by half, about 8 min. Remove from heat and keep warm.

Place the chicken on the broiler rack and brush both sides with the maple mixture. Broil 4 inches from the heat until lightly browned, about 3 min. Turn and brush the top with the remaining maple mixture. Broil until the chicken is cooked through, about 3 min longer. Serve with the apple wedges on the side.

Yields: 4 servings, 5 points each

Fettucine with Roasted Veg Sauce

This is the best new dish I've made in quite a while. It is a "core" recipe and it's absolutely fantastic. The roast veggies give it an unusual sweetness and a really distinctive taste.

• 1 red bell pepper, seeded and cut into 1/2 inch slices
• 1/2 large tomato, seeded and chopped
• 1/2 onion, chopped
• 2 tsp olive oil
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1/2 c water
• 2 TB vegetable broth
• 2 TB fat free cream cheese
• 6 oz whole wheat fettucine

Preheat the oven to 425. Combine the bell pepper, tomato, onion, oil, salt, pepper and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender, about 15 min. Transfer to a food processor or blender, add the broth and cream cheese, and puree.

Meanwhile, cook the fettucine according to package directions. Drain, put in a serving bowl. Top with the sauce and toss to coat.

Yields 4 servings, 4 points each.

Whole Wheat Chili Mac

Love this one - it's a classic.

• 12 oz uncooked lean ground beef
• 1 medium onion, chopped
• 14.5 oz can stewed Mexican-style tomatoes
• 1.25 c canned tomato sauce
• 2 TB canned diced green chiles, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1c whole wheat dry elbow macaroni
• 15 oz can kidney beans, rinsed and drained
• 1/2 c SoyaKaas grated parmesan style soy cheese

In a large skillet, cook beef and onion until meat is browned, about 10 minutes, drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin, bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 min.

To serve spoon into bowls and sprinkle with grated topping.

Yield: 4 servings, 10 points each: 1 3/4c of chili and 2 TB of topping per serving.

Keema Matar - Spiced Indian Lamb Patties

Yum, this is a "core" recipe, and super-delicious. It's really very different from your usual ground beef type dish. I make this with some brown rice and love it UP. It does require a lot of Indian spices, though - I made a trip to Central Market for a bunch of these a couple of years ago and am still using them - they go a long way.

• 1.25 lb lean ground lamb
• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp sea salt
• 2 medium plum tomatoes, seeded and diced small
• 1c frozen green peas, petite variety
• 3/4 c fat free yogurt
• 2 TB cilantro, chopped
• 1 tsp lemon zest

Mix all ingredients together in a large bowl, with your hands or a wooden spoon, until thoroughly mixed. Form 12 patties, 2.5 to 3-in. Place on large baking sheet wrapped with plastic wrap and refrigerate 20 min.

Preheat broiler or grill to high. Cook patties on grill rack or broiler pan, gently turning once, about 4-5 min per side. (Side note, I can never get these to actually stick together myself, I don't usually manage to turn them successfully. But, I end up with a delicious mess that's not really patty-like.)

Yields, 4 servings, 5 points each