Black Eyed Pea Cakes with Adobo Cream

1/4 c. FF/LF sour cream
1 tsp adobo sauce
1 15.8-ounce can black eyed peas, rinsed and drained
1/4 c. dry breadcrumbs
1 tbl finely chopped onion
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1-1/2 tsp olive oil
1/4 c. shredded Monterey Jack cheese

Combine sour cream and adobo sauce in a small bowl. Set aside.

Put beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients. With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2"-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook 2 min. on each side or until golden and heated through. Place patties on plates and top each with 1 tbl shredded cheese. Serve with adobo cream.

4 servings

Spicy Oven-Roasted Plums

4 plums, halved and pitted
1/2 c. orange juice
2 tbl packed brown sugar Splenda blend
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cumin
1/8 tsp cardamom

Preheat oven to 400F. Spray a shallow baking dish with cooking spray.

Place the plums, cut side up, in a single layer in the baking dish. Whisk together the rest of the ingredients and drizzle over the plums.

Bake for 20 min. or until the plums are hot and the sauce is bubbly.

4 servings

Cilantro Lime Scallops

1 tsp olive oil
2 cloves garlic, minced
1/2 c. white wine (or chicken or vegetable broth)
2 tbl lime juice
1 lb scallops
1/2 c. chopped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat the olive oil in a large skillet. Saute the garlic 1 min. Add the scallops and saute 4-5 min. or until almost done. Add wine and lime juice and simmer until scallops are opaque but not dry. Add rest of ingredients and serve.

3-4 servings

Fish with Lemon Pineapple Relish

1 lb fish fillets
I Can't Believe It's Not Butter Spray
onion salt & pepper to taste
1/4 c. pineapple tidbits, drained
2 tbl chopped lemon pulp
2 tbl finely chopped green pepper
2 scallions, chopped
1 tbl Splenda brown sugar blend
1/2 tbl lemon zest
1/4 tsp dry mustard
1 pinch ground cloves
1/8 tsp salt

Preheat broiler or grill.

Combine pineapple, lemon pulp, pepper, scallions and seasonings in a small bowl. Set aside.

Spray fish with butter spray, sprinkle with salt and pepper. Broil or grill 8-9 min. or until fish flakes easily but is not dry.

Serve fish with pineapple mixture.

4 servings

Sesame Chickpea Salad

1 15-oz can chickpeas, drained and rinsed
1/2 cucumber, peeled, seeded & chopped
1/4 green pepper, seeded and chopped
1 stalk celery, stringed and chopped
1 small tomato, chopped
1/4 c. chopped parsely or dill
1/4 red onion, minced
2 tsp sesame oil
2 tsp red wine vinegar
1 tbl toasted sesame seeds
1/4 tsp salt
1/4 tsp pepper

Toss all ingredients together. Refrigerate 30 min. or until ready to serve.

6 servings

Moroccan Chicken Salad

16 oz cooked, chopped chicken
1 avocado, peeled and diced
8 cherry tomatoes, halved
1 yellow bell pepper, seeded and diced
1 tbl lemon juice
1 mango, peeled, pitted & diced
1/4 tsp salt
1/4 tsp pepper
1/8 c. canola oil
1/8 c. lemon juice
2 tbl white wine vinegar
1 tbl minced fresh ginger
1 pinch ground coriander seed
1 tsp ground cumin
1 tbl chopped fresh cilantro

Combine first 5 ingredients in a large bowl.

Put rest of ingredients in food processor and process until smooth. Pour dressing over the chicken and vegetables. Toss gently. Refrigerate 30 minutes or until ready to serve.

4 servings

Thai Zucchini

1 garlic clove, minced
1 tsp minced fresh ginger
1 pinch dried crushed red pepper flakes
2 tsp canola oil
1/3 c. chopped dry roasted peanuts, or 1 tbl PB2 powder
3 tsp chicken broth
3 tsp rice wine vinegar
2 tsp soy sauce
1 packet Splenda
3 medium zucchini, sliced thin

Cook garlic, ginger, and red pepper in oil in a large skilled over medium-high heat for 1 minute, stirring constantly. Add next 5 ingredients, stirring well. Add zucchini and cook, stirring constantly, for about 5 min. or until crisp tender.

Serve warm or at room temperature.

4 servings