Scallops with Tomato-Basil Pesto

1 lb. scallops, rinsed & patted dry
2 tbl tomato-basil pesto sauce (I use store bought - "Classico" brand)

Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the scallops and saute 2-3 min per side. Gently stir in the pesto sauce and cook 1 more minute.

Baked Red Onions

1/2 c. warm water
1 bay leaf
2 tbl balsamic vinegar
3 tbl olive oil
4 large red onions, cut in half

Preheat oven to 375F.

Mix together water, bayleaf, and vinegar. Set aside.

Heat oil in an ovenproof skillet over medium-high heat. Put in onion halves, cut side down, and cook 8 minutes or until browned. Remove from heat. Pour water mixture over the onions. Bake 15 minutes or until onions are tender.

6-8 servings

Shrimp Cakes

8 oz peeled, cooked shrimp
1/8 c. minced green onion
1/8 c. minced red bell pepper
1 tsp olive oil
1/8 c. Italian-seasoned breadcrumbs
1 tbl eggbeaters
1/8 c. light mayonnaise
3/4 tsp lemon juice
1/4 tsp Old Bay seasoning
dash pepper
dash Worcestershire sauce

Pulse shrimp in food processor 8 times or until finely chopped.

Saute green onion & red pepper in hot olive oil in a nonstick skillet 5 min. or until tender.

Combine onion mixture with shrimp and rest of ingredients. Shape into 4 patties. Cover and chill 2-8 hrs.

Melt 1-1/2 tsp butter in a nonstick skillet over medium heat. Add shrimp patties and cook 3-4 min. per side or until golden.

Serve with Creamy Caper-Dill Sauce, if desired:
3 tbl light mayonnaise
1/8 cup light sour cream or plain Greek yogurt
1/8 tsp lemon zest
1-1/2 tsp lemon juice
1 tsp drained capers
1/2 tsp dill
1/4 tsp Dijon mustard
dash salt
dash pepper
Stir together in small bowl.

Oven Zucchini Fries

4 small zucchini (about 1-1/4 lbs), trimmed and cut into 3/4" x 3" "fries"
1/4 tsp kosher salt
1/4 tsp pepper
1 tbl olive oil
2 tbl grated Parmesan cheese

Preheat oven to 450F. Line a baking sheet with foil and coat with cooking spray.

Toss zucchini, salt, pepper, and oil together in a large bowl.

Arrange zucchini in a single layer on the prepared baking sheet. Roast for 10 minutes, turn zucchini over, roast for another 8-10 minutes or until the zucchini is tender and lightly browned. Transfer to a serving dish, sprinkle with Parmesan cheese.

4 servings

Oriental Chicken or Turkey Salad

2 cups cubed cooked chicken or turkey
1/2 c. LF or FF mayonnaise
1/2 c. LF or FF sour cream or plain Greek yogurt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 c. chopped green onion
1 can water chestnuts, drained and sliced
1/2 c. slivered almonds
1 small can mandarin oranges, drained
1/8 cup mandarin orange juice reserved from the oranges

Toss all ingredients together in a medium bowl.

Maple-sage glazed turnips

1 lb turnips, trimmed and peeled
1/4 c. water
3 tbl SF maple syrup
2 tsp chopped fresh sage (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper

Cut turnips in half and then into 1/2" wedges. Combine 1/4 c. water and remaining ingredients in a large nonstick skillet over medium-high heat. Add turnips, turning to coat, bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Uncover and cook another 5 minutes or until turnips are glazed.

4 servings

Cauliflower & Bacon Salad

4 cups cauliflower florets
2 tsp olive oil
1 tbl bacon bits
¼ tsp ground allspice
¼ tsp salt
Dash cayenne pepper
3 tsp sherry vinegar
½ tsp grated orange zest

Cook the cauliflower in salted boiling water 4-5 minutes or until tender. Drain, rinse under cold water, drain again.

Heat the oil in a nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring, for 1 minute. Add the rest of the ingredients and cook, stirring constantly, 1 min.

Remove from heat. Cool about 10 minutes before serving.