Cod with Spinach-Mushroom Topping

Here's a winner I happened upon!

Serves 4

Ingredients
2 Tbsp olive oil
1 medium yellow onion
16 oz sliced mushrooms
1/2 pound spinach
1/4 tsp salt
1/8 tsp pepper
1/4 cup water
1/4 cup white wine
2 Tbsp butter or margarine
1/2 cup Stove Top stuffing mix (dry)
Preheat the oven to 450F.
Directions
Cut onion in half and slice.
Wash spinach and dry with paper towels. Remove stems, and chop coarsely.
Heat the oil in a frying pan on moderate heat. Sauté onions with a pinch of salt and sugar stirring often until lightly browned.
Add mushrooms, turn up heat, and sauté stirring often until mushrooms and onions are deep golden brown.
Reduce heat to low, add spinach and stir until it wilts.
Season with 1/4 tsp salt and 1/8 tsp pepper.
Add water, wine and butter. Bring to a boil.
As soon as butter melts, take off heat and stir in stuffing.
Cover and let stand 5 minutes. Mix before topping the cod.

1.5 Lb cod fillets
1/2 tsp salt
1/8 tsp pepper
1 tsp lemon juice
2 Tbsp olive oil
1 Tbsp chopped dill
3 Tbsp dry white wine
2 Tbsp water
13x9x2 pyrex dish
Frying pan
Directions
Cut fillets into serving size pieces.
In a pyrex dish, whisk together lemon juice, olive oil, salt and pepper. Add dill and mix. Put fillets into the pyrex dish and coat with the dill mixture.
Top with stuffing. Add wine and water to the dish and bake in the middle of the oven for 12-15 minutes.
Place cod onto individual plates or a serving platter. Pour the cooking liquid into a frying pan and boil down on high heat for 1-2 minutes until slightly syrupy. Pour over cod and serve.

Cilantro Chicken Salad

Cilantro Chicken Salad

"This is my twist on a recipe I found for the traditional chicken salad but without the mayo! It's best served in a wrap with lettuce and tomato or over your favorite green salad. I have found it's also very easy to make even lighter by using fat-free broth, lite soy sauce, and sugar substitute - none of which affects the taste!" Original recipe yield: 4 servings.

INGREDIENTS:

• 1 lime, zested and juiced
• 2 tablespoons soy sauce
• 1 (10.5 ounce) can chicken broth
• 4 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon anchovy paste (optional)
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh cilantro
• 2 shallots, chopped

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DIRECTIONS:

1. Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

Cilantro Chicken

Note from Cheri: This recipe was created by Mark Shelton, chef at Tucson, Arizona's Tanque Verde Guest Ranch.

1 small onion, cut in large chunks 4 cloves garlic, minced 4 tablespoons olive oil, divided 1 can (28 oz.) whole tomatoes 1 can (4 oz.) whole green chiles, cut into 1" strips 1/4 C coarsely chopped fresh cilantro 6 boneless, skinless chicken breasts 1 C flour 2 teaspoons salt 2 teaspoons pepper

Serves 6

Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour.

Preheat oven to 350° F.

Mix together flour, salt and pepper and place in a pastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice