Ginger Chicken Pizza

Ingredients
2 tablespoons minced or pressed garlic
2 tablespoons minced fresh ginger
1 1/2 cups finely chopped green onions (including tops)
1 teaspoon olive oil
2 tablespoons reduced-sodium soy sauce
2 cups shredded boned, skinned cooked chicken
3 firm-ripe Roma tomatoes (about 9 oz. total)
1 baked pizza crust (12 in. wide; 1 lb.)
1/2 cup purchased pizza or marinara sauce
1 cup (1/4 lb.) shredded mozzarella cheese
Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic, ginger, green onions, and oil just until onions are limp, about 5 minutes.

2. In a bowl, mix soy sauce with chicken. Rinse and core tomatoes; cut crosswise into 1/8- to 1/4-inch-thick slices.

3. Place pizza crust in a 12-inch pizza pan or on a 14- by 17-inch baking sheet. Spread crust evenly with sauce, then scatter chicken mixture and onion mixture over sauce. Sprinkle pizza with cheese, and arrange tomato slices evenly over the surface.

4. Bake in a 350° oven until cheese is melted and pizza is hot in center, 12 to 15 minutes. Cut into wedges.

Spaghetti Pie

Ingredients
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Garlic Chicken

Ingredients
Serves 6 to 8
1 large whole chicken (about 7 1/2 pounds)
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons coarse salt
1/2 teaspoon freshly ground pepper
1 garlic bulb, halved horizontally
60 garlic cloves (do not peel)

Directions
1)Preheat oven to 425. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.

2)Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.

3)Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.

Lemon Chicken

Ingredients
Serves 4
1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata
6 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)


Directions
1)In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.

2)Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.

3)In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.

4)Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.

5)Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees.in the deepest part of the thigh when done. Serve warm or at room temperature.

Roasted Salmon with Lime and Cilantro

1. Ingredients
4 (6 ounce) fillets salmon, skin on
Coarse salt and freshly ground pepper
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon chopped fresh cilantro leaves


2. Cooking Directions
Preheat oven to 450 degrees F. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.
Yield: 4 servings