Lemony Salmon with Yogurt-Dill Sauce

Serves 4

1 medium lemon
1/2 cup plain fat-free yogurt
1 Tbsp fresh dill, chopped
1/2 tsp salt
1 pound salmon, cut into 4 fillets
1/4 tsp black pepper, freshly ground

1. Spray grill rack with cooking spray. Preheat grill.

2. Grate 1⁄4 teaspoon zest from the lemon. Cut the lemon in half, juice one of the halves to get 2 teaspoons of fresh juice, and set the remaining half aside.

3. Combine the lemon zest, lemon juice, yogurt, dill, and 1⁄4 teaspoon of the salt in a small bowl. Squeeze the reserved lemon half over the salmon and sprinkle with the remaining 1⁄4 teaspoon salt and the pepper. Add the salmon to the grill and cook until just opaque in the center, about 4 minutes on each side. Serve with the
sauce. Yields 1 salmon steak with 2 tablespoons sauce per serving.

Served with fusilli pasta (with Parmesan cheese) and sugar snap peas.

Results: Seriously yum! The sauce was great. I normally make a similar sauce with sour cream and dill, but this was a great improvement (and lower fat!) on that flavor. We did have way too much sauce though. I think 1 tablespoon per serving is more than enough, so next time I'll halve the sauce recipe.

Honeyed Lemon-Dijon Vinaigrette Pork Chops

Serves 4 (this made enough marinade for four pork chops, a salad for two, and extra dressing to use for a salad the next day. It makes a lot!)

1/4 cup chopped fresh dill (I used about 1 tablespoon dried)
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoon capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water (I have no idea why it needs to be boiling??)
1/4 cup extravirgin olive oil
4 pork loin chops

1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

2. Marinade pork chops in vinaigrette before grilling.

Served with couscous and salad (using the above marinade)

Results: This was actually a recipe for just the dressing, but I thought I would try it on pork. It made a delicious tasting pork chop, but as a dressing for a plain salad, it wasn't that good. (I did use the rest of the marinade as a dressing for a salad with leftover salmon, and it was much better!) I did not use a blender, but I did finely chop everything.

I think most of the ingredients are things you would more than likely have in your pantry, so it may be a good last-minute way to spice up grilled meat.

Pilaf with Chicken, Spinach & Walnuts

Serves 4

1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 cup uncooked basmati rice
1 cup diced plum tomato
1/2 teaspoon salt
2 cups fat-free, less-sodium chicken broth
1 cinnamon stick
1 (6-ounce) package fresh baby spinach
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon finely chopped fresh dill

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Results: The boys sat down at the table and Henry promptly declared "YUCKY DINNER!" Steven agreed to try a bite if I sang the Popeye the Sailor Man song. (Then quickly ran to the bathroom to spit it out.)

Despite what my ungrateful children thought of this dish, Chris and I really enjoyed it. In fact, Chris said it was "perfect". The rice had a very nice flavor with the cinnamon simmered with it. I would definitely make this again, but it's not "nice looking enough" to serve to company.