Ingredients

• CUCUMBERS:
• 1  English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
• 1/4  teaspoon salt
• 1/4  cup minced shallots
• 2  tablespoons chopped fresh mint
• 1  tablespoon seasoned rice vinegar
• 1  tablespoon honey
• 1  teaspoon dark sesame oil
• 1/4  teaspoon ground red pepper
• 1  serrano chile, seeded and minced
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Written by Lea Barlow • Leave a comment

Ingredients

• 1  teaspoon honey
• 1/2 teaspoon fresh lime juice
• 1/2 cup reduced-fat sour cream
• 4 (8-inch) flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1  cup chopped skinless, boneless rotisserie chicken breast
• 1  cup thinly sliced peeled firm ripe peaches
• 4  teaspoons chopped fresh cilantro
• Cooking spray

Preparation

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Nutritional Information: Calories: 364 Fat: 15.8g (sat 7.4g,mono 5.8g,poly 1.4g) Protein: 21.3g Carbohydrate: 33.5g Fiber: 2.2g Cholesterol: 68mg Iron: 2.1mg Sodium: 485mg Calcium: 235mg

Source & Image:  cookinglight.com

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Ingredients

• CRAB CAKES:
• 2  tablespoons finely chopped fresh chives
• 1  tablespoon chopped fresh flat-leaf parsley
• 1 1/2  tablespoons light mayonnaise
• 1/2  teaspoon grated lemon rind
• 1  tablespoon fresh lemon juice
• 1/4  teaspoon freshly ground black pepper
• 1/8  teaspoon ground red pepper
• 1  large egg
• 1/3  cup panko (Japanese breadcrumbs)
• 1  pound lump crabmeat, drained and shell pieces removed
• 1  tablespoon olive oil, divided
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Ingredients

• 24 square won ton or shumai (dumpling) wrappers
• 2 tablespoons unsalted butter, melted
• 2 teaspoons white sesame seeds
• 4 ounces hot-smoked salmon, flaked into small pieces
• 1/2 cup finely sliced green onions, including tops
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon kosher salt
• 1 small avocado, finely diced

Preparation

1. Preheat oven to 350°. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily), 7 to 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 won ton wrappers, butter, and sesame seeds.

2. In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger, and salt; mix well. Add avocado (see Notes) and toss very gently until well combined. Put a generous spoonful in each won ton cup. Serve immediately.

Makes 24 won ton cups; 8 servings

Nutritional Information: Calories: 160 (45% from fat) Protein: 9.2g Fat: 8g (sat 2.8) Carbohydrate: 17g Fiber: 1.1g Sodium: 400mg Cholesterol: 17mg

Source & Image: cookinglight.com

Written by Lea Barlow • Leave a comment