Salmon over Smoky Tomato Broth *

1 can diced tomatoes, undrained
1/2 cup chicken stock
2 Tbsp rice wine vinegar
1 teaspoon smoked paprika
3/4 tsp salt
2 pounds salmon, cut into desired filet sizes
1/2 tsp freshly ground black pepper
3 Tbsp roasted cashews
3 green onions, thinly sliced

Combine tomatoes, stock, vinegar, paprika and 1/4 tsp salt in blender; process until smooth.  Transfer mixture to a small saucepan over medium high heat; bring to a boil.  Simmer for 10 minutes, stirring occasionally.

Heat nonstick skillet over medium high heat.  Add 1 Tbsp olive oil or spray with non stick cooking spray.  Sprinkle salmon with remaining salt and pepper.  Add salmon to pan.  Cook 4-5 minutes on each side.

Divide stock among bowls.  Place 1 salmon filet in each bowl; top filets evenly with cashews and green onions.

Smoky Chicken Chili *

2 rotisserie chickens, shredded
2 tsp cumin
1 large yellow onion, diced
2 poblano peppers, chopped
3 cloves garlic, minced
2 tsp ground ancho pepper
1 1/2 tsp salt
1 tsp freshly ground black pepper
32 oz chicken broth
3 cans rotel
1 jalapeno, minced
2 chipotle chilis in adobo, minced
1 1/2 cups finely crushed tortilla chips
1 can cannellini beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 1/2 cups frozen whole kernel corn
Optional toppings: crushed tortilla chips, cilantro, sour cream, grated cheese, jalapenos, lime wedges

Add all ingredients to crock pot except optional toppings.  Cook on low 8 hours.  Top individual servings with desired toppings.

Italian Breaded Cod *

1 pound Cod fillets
6 oz sour cream
1/4 cup shredded parmesan cheese
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Italian seasoned bread crumbs
3 Tbsp butter, melted

Place flilets in single layer in a lightly greased 13x9 pan.  Stir together sour cream, parmesan, paprika, salt and pepper.  Spread mixture evenly over fillets.  Sprinkle with breadcrumbs.  Drizzle with melted butter.  Bake at 350 for 25-30 (*) minutes or until fish flakes with fork.

* If fish fillets are on the thinner side, you may want to adjust the baking time down.

Steel Cut Jambalaya *

1 pound boneless skinless chicken, cut into 1/2 inch pieces
1 1/4 tsp salt
12 oz andouille sausage, thinly sliced
2 Tbsp canola oil
1 yellow or white onion, diced
1 cup diced celery
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, minced
1 tsp cayenne pepper
1 tsp freshly ground black pepper
3/4 tsp dried oregano
2 bay leaves
1 cup STEEL CUT oats
2 1/2 cups chicken stock
1 can diced tomatoes, undrained
12 oz raw, peeled, deveined medium shrimp
1/2 cup sliced green onions

Heat a large pot over medium high heat.  Coat pan with small amount of nonstick cooking spray or EVOO.  Add chicken to pan, and sprinkle with 1/4 tsp salt; cook 4 minutes, turning to brown on all sides.  Add sausage; saute 2 minutes.  Remove mixture from pan.  Add oil to pan; swirl to coat.  Add onion, celery, bell peppers, and garlic; saute 8 minutes or until tender, scraping pan occasionally to loosen browned bits.  Stir in remaining 1 tsp salt, cayenne, black pepper, oregano and bay leaves; saute 1 minute.  Add oats; cook 1 minute; stirring constantly.  Add stock and tomatoes; bring to a boil.  Reduce heat and simmer, uncovered for 4 minutes.  Return chicken mixture to pan and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens.  Sprinkle with green onions.

Serves 8

Chicken Rellenos with Cilantro Lime Cream Sauce *

4 boneless skinless chicken breasts
1 can (4 oz) chopped green chi34
4 oz cubed pepper jack cheese
EVOO
3 garlic cloves, minced
8 oz cream cheese
1/2 cup chicken broth
Juice of 1/2 lime
1 Tbsp  dried cilantro
1 tsp grated lime peel

Cut a pocket in the thickest part of each chicken breast.  Combine chiles and pepper jack cheese; spoon into each pocket. Place chicken breasts in greased 13x9 pan.  Bake at 350, until chicken is done, about 25-35 minutes. Meanwhile in small pot, add 1 tsp EVOO and garlic.  Cook over medium low heat for 1  minute.  Stir in the cream cheese, broth and lime juice until blended.  Bring to a boil.  Stir in cilantro and lime peel.  Serve cream sauce over cooked chicken breasts.

Serves 4

Taco Soup *

2 pound ground beef, browned and drained
1 onions, diced
1 green bell pepper, diced
2 cans (14 oz each) chili style beans
1 can (14 oz) kernel corn, drained
1 can (14 oz) tomato sauce
16 oz salsa
1 cup water
2 teaspoons taco seasoning
Toppings as desired:  sour cream, shredded cheddar cheese, jalapenos, cilantro

Heat all in large stewpot until desired temperature.  Top each serving with desired toppings.

*This can also be made in the crock pot.  Put all ingredients in crock pot and cook on low for 4 hours.