Brushetta Chicken Bake

This one was a different twist to stove top stuffing. It would probably also be good as a pasta bake. Important lesson learned: Brown the chicken first! Recipe didn't specify, so I've added that line.

Makes: 6 servings, 1 cup each
Prep time: 10 min
Total time: ~40 min

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) Stove Top Stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 cup Mozzarella Cheese

Directions

Preheat oven to 400.

Brown chicken in a frying pan on the stove.

Mix tomatoes, stuffing mix, water and garlic until stuffing mix is moistened.

Layer chicken, basil and cheese an a 3 qt casserole dish.

Top with stuffing mixture and bake 30 minutes.

Nutrition:

300 cal, 7g total fat, 2g fiber, 75 mg cholesterol

Grilled Salmon with Tomatoes and Basil

I haven't actually tried this one since my husband doesn't like us cooking fish at home (smell), but I think it sounds really good. The recipe is another one that I found at the Commissary, image is from http://www.cooking.com/.

Makes: 4 servings

Active and Total Time: 30 mins

Ingredients:

2 cloves garlic, minced

1 tsp salt, divided

1 tbsp olive oil

1 whole wild salmon fillet (about 1.5 pounds)

1/3 cup plua 1/4 cup fresh basil thinly sliced (see photo), divided

2 medium tomatoes, thinly sliced

1/4 tsp freshly ground pepper

Directions

Preheat grill to medium.

Mash minced garlic and 3/4 tsp salt on a cutting board with side of chefs knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (double regular foil) large enough for the fillet. Coat foil with cooking spray. Place salmon skin side down on the foil and spread garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 tsp salt and pepper.

Transfer salmon in the foil to the grill. Grill until fish flakes easily, about 10 mins. Use two large spatulas to slide salmon from foil to serving platter. Serve topped with remaining basil.

Nutrition:

248 cal, 10g fat, 1g fiber, 80 mg cholesterol

Pork Tenderloin with Grilled Peach-Ginger Chutney

I actually got this recipe from a flyer at the Commissary, but according to Dr. Google, it also is apparently on recipes.com (where the image is from).

Makes: 4 servings

Active Time: 35 min

Total Time: 35 min

Ingredients:

2 medium peaches (not overly ripe)

4 tsp extra-virgin olive oil, divided

1-1.25 pounds pork tenderloin, trimmed (get uniform thickness)

1/4 tsp plus 1/8 tsp salt, divided

1/4 tsp freshly ground pepper

1 tsp finely chopped fresh ginger

1 tbsp light brown sugar

2 tbsp rice vinegar

Directions:

Preheat grill to high.

Peel peaches (Bring water in med saucepan to a boil, immerse peaches in boiling water for one minute then plunge into icy water. Remove skins with paring knife.) Cut peaches in half and remove the pits. Brush the cut sides with 2 tsp oil.

Brush pork with remaining 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper. Grill pork, turning occasionally, until a constant thermometer reading of 160* occurs, 14-18 minutes.

Meanwhile, place the peaches, cut-side down on the grill rack. Grill, turning occasionally, until tender (6-8 minutes). Transfer pork and peaches to cutting boards. Let peaches cool while pork rests.

Whisk ginger, brown sugar, vinegar and remaining salt in a medium bowl. Chop the peaches and add them to the ginger sauce. Stir to combine. Slice the pork on the diagonal. Serve the pork topped with peach chutney.

Per Serving:

208 cal

7g fat

74 mg cholesterol

11g carbs

1g fiber

279 mg sodium

*We served this with a green veggie and mashed potatoes as well...though these aren't figured in to the nutritional values.