Open-Face Green Goddess Bacon Lettuce Tomato's

Runny eggs are all the rage. Highlight the sunny protein staple in this trendy toast recipe.

Ingredients

• 8 slices applewood-smoked bacon
• 4 tablespoons reduced-fat buttermilk
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped chives
• 1 cup lightly packed herbs, such as parsley, basil, mint and tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2-inch slices whole-grain country bread, lightly toasted
• Nonstick cooking spray
• 4 eggs
• 8 leaves butter lettuce
• 1 large beefsteak tomato, cut into 8 slices

Directions:

1. Preheat the oven to 400 degrees . Arrange bacon on a wire rack set over a baking sheet and bake until crisp, 20 to 22 minutes. Remove from oven and let cool to room temperature.

2. Meanwhile, puree buttermilk, mayonnaise, lemon juice, chives, herbs, salt and pepper in a blender until smooth to make dressing. Spread each slice of bread with 1 tablespoon dressing.

3. Lightly coat a large nonstick skillet with cooking spray and heat to medium high. Crack eggs into skillet and cook until whites are firm but yolks are still runny, 2 to 3 minutes. Top each slice of bread with 2 lettuce leaves, 2 tomato slices, 2 bacon slices and 1 egg. Drizzle 1 tablespoon dressing over each sandwich.

Source:  recipe.com

Kale Salad

Take a break from the same old lettuce salad. Try this creative mix of kale, tomato, and sweet pepper tossed with a captivating Asian dressing.

Ingredients: 

• 3   cups finely chopped fresh kale leaves
• 1   plum tomato, chopped
• 1/3  cup chopped red sweet pepper
• 1/4  cup pitted ripe olives, quartered lengthwise
• 3   radishes, thinly sliced and halved if desired
• 2   green onions, sliced
• 2   tablespoons raw sunflower kernels

Asian Dressing:

• 3   tablespoons lemon juice
• 3   tablespoons water
• 2   tablespoons reduced sodium soy sauce
• 2   teaspoons olive oil
• 1/2  teaspoon onion powder
• 1/4  teaspoon garlic powder

   

  Directions:

  
  

  1. In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

  2. Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

   

  NoteAsian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

   

  Source: Food.com

Salisbury Steak: 30-Minute Meal

When is a hamburger not a hamburger? When it’s a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets. Classic Salisbury steak combines ground beef with onions, bread crumbs, eggs, and various spices and herbs. It’s formed into a steak shape (not a patty), is traditionally broiled, not fried, as a burger is, and it can be served with a brown gravy or other meaty sauce.

Salisbury steak is distinctly old-school, but it remains a delicious alternative to plain old burgers. Especially when you give that old-school recipe a distinctly new-school twist. And these “superburgers” take just about a half-hour to make.

In this Asian Salisbury Steak recipe, all the basics are there, but when hoisin sauce and sherry are added, along with chopped red peppers and scallions, it becomes an irresistible nod to the East. These steaks are served on a bed of sautéd watercress, which makes them ultrahealthy.

Pasta with Baby Salisbury Steaks takes the classic broiled beef, makes each one a mini version, and combines it with pasta, tomatoes, and zucchini for a wonderfully complete one-dish dinner.

Ingredients:

•  12   ounces 90%-lean ground beef
•  3/4  cup finely diced red bell pepper
• 3/4  cup chopped scallions
• 1/4  cup plain dry breadcrumbs
• 4   tablespoons hoisin sauce, divided
• 2   tablespoons minced fresh ginger
• 3   teaspoons canola oil, divided
• 4  2 - 4  ounce bunch watercress, trimmed (16 cups)
• 1/2  cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

   

  Directions: 

   

  1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

  2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

  3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

   

  Tip:

   

  Ingredient Note: 

   

  Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

   

  Nutrition information

   

  Per Serving: cal. (kcal) 303, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 4, carb. (g) 18, Monosaturated fat (g) 6, fiber (g) 2, pro. (g) 21, vit. A (IU) 3401, vit. C (mg) 83, sodium (mg) 392, Potassium (mg) 623, iron (mg) 3, Vegetables () 1, Other Carb () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

   

  Source: recipe.com

  
  

Grilled Salmon With Herb Crust

Finely chopped herbs create a flavorful crust on this grilled salmon, which is low in both calories and sodium.

Ingredients:

• 12   ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
• 1/3  cup coarsely chopped fresh oregano
• 1/3  cup coarsely chopped fresh cilantro
• 1/4  cup sliced green onion
• 1   clove garlic
• 1   tablespoon fresh lemon juice
• 2   teaspoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon pepper

Directions:

 

1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

Source: bhg