Romaine-Wrapped Tilapia with Red Onion and Capers

nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers

1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.

2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.

3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.

Serves 4.

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Peanut Butter Chocolate Bars

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups chocolate chips

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.

3. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes until they can be stirred smooth. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Makes 36 bars.

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Pork Tenderloin with Mustard Sauce

2 cups uncooked medium egg noodles
1 tbsp olive oil
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 12 (1"-thick) slices
1/2 tsp black pepper
1/4 tsp salt
1 cup dry white wine
3 tbsp whole-grain Dijon mustard
2 tbsp water
2 tsp cornstarch

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

4. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Serves 4.

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Chicken Pot-au-Feu

8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1" strips
4 (4oz) skinless, boneless chicken breast halves
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 tsp minced garlic
1 tsp fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections)
1/2 cup dry white wine
2 cups chicken broth
2 cups spinach, chopped
olive-oil cooking spray
salt and black pepper to taste

1. Preheat oven to 425. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.

2. Meanwhile, salt and pepper both sides of the chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer for 5 minutes. Add spinach to one side of the pan and simmer for 1 minute, until chicken is cooked through and greens are wilted.

3. To serve, place spinach in the bottom of four shallow bowls. Slice chicken crosswise into five pieces each and arrange atop spinach. Arrange potatoes and remaining vegetables around chicken. Ladle remaining broth over the top.

Serves 4.
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This was cooked in unison with my friend, Daniel, in a little collaboration we'll call this...something creative when I can think of it. ;-)

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Farmers Market Squash Saute

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese

1. Cook squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until squash is crisp-tender.

2. Remove from heat; stir in mozzarella and basil.

3. Sprinkle with Parmesan before serving.

Serves 4.

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