Thai Chicken Pizza

Ingredients

• 20 ounces prepared whole-wheat pizza dough (I used Trader Joe's whole wheat pizza dough)
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Directions

1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes (I topped my pizza off with a little goat cheese after baking.)

Source: eatingwell.com

Broiled Salmon with Miso Glaze

Ingredients

• 1 tablespoon miso, preferably white
• 1 tablespoon mirin
• 1 1/2 teaspoons reduced-sodium soy sauce
• 1 1/2 teaspoons minced fresh ginger
• Hot pepper sauce, to taste
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
• 1 tablespoon thinly sliced scallions
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame seeds

Directions

1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.
3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.

Source: eatingwell.com

Tilapia Corn Chowder

The hardest thin about making this soup is chopping everything up. Once you got that down, throw everything in the pot and viola- a wonderful soup! I ate it with some naan and a green salad. What a great summer meal.

Ingredients

• 3 slices bacon
• 1 teaspoon canola oil
• 1 stalk celery, diced
• 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 cups reduced-sodium chicken broth
• 8 ounces Yukon Gold potatoes, diced
• 3 ears of corn
• 1 pound tilapia fillets, cut into bite-size pieces
• 1 teaspoon finely chopped fresh thyme
• 1 cup half-and-half
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh chives, (optional)

Directions

1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes
3. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
4. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Source: eatingwell.com