Flatout (Flatbread) Baked Dippers

This was adapted from the Flatout site. As huge fans of Olga's Snackers - I fell in love with these for dipping into hummus and salsa. Flatout bread is made in my hometown of Saline, Michigan - but practically any flatbread will do.
Ingredients
1 Flatout® Light Flatbread
Olive oil cooking spray (or delivered via a mister)
2 tsp Bread dipping Seasoning
(NOTE: you can create your own mix by adding 1/4 tsp of each of the following ingredients: ground black pepper, kosher salt, dried rosemary, dried basil, dried oregano, dried parsley, dried thyme, and garlic/celery salt. You can simply add the ingredients that you like here - but the mix is about 2 tsp per flatbread).

Directions
1. Heat oven to 350°F.
2. Cut each Flatout into 16 pieces and place on a nonstick cookie sheet.
3. Lightly spray all the flatbread pieces with cooking spray or oil and then sprinkle the spice mix over the pieces.
4. Bake for around 9-10 minutes.

Enjoy with Salsa, Hummus, or cheeses!

Tilapia with Sherry-Mushroom Sauce

This was adapted from a Cooking Light recipe from January 1999). This is a fantastic way to cook Tilapia.

Ingredients (makes 4-5 servings)
1/2 tsp Kosher salt, divided
1 1/2 pounds tilapia fillets (5 or 6 fillets)
3 tbsp Olive oil, divided
1 lbs White and Mini Bela mushrooms, thinly sliced
1/4 tsp Black pepper
2 tbsp Cooking sherry
1 tbsp Dried parsley
3/4 cup Chicken broth (low sodium if possible)
1/4 cup skim/fat-free milk
1 tsp cornstarch

Directions

1. Sprinkle 1/4 tsp kosher salt over the fillets. Heat around 1 tbsp of olive oil in a skillet over medium-high heat. Add three fillets (salt side down - then sprinkle the other side lighthly with kosher salt) and cook for around 4 minutes on each side. Remove fillets from skillet, and keep warm (under foil). Add around 1 tbsp olive oil and then cook the other fillets. Remove those when cooked and keep with other fillets.
2. Heat 1 tbsp of olive oil in the skillet. Add mushroom slices with 1/4 tsp kosher salt and black pepper. Saute for around 4 minutes. Then add the cooking sherry and parsley. Cook for 30 seconds, stirring constantly.
3. Combine the broth, milk, and cornstarch, whisk until blended. Add broth mixture to skillet, and bring to a boil. Stirring constantly, reduce heat to medium, and cook 2 minutes. Spoon sauce over fish.

Serve with brown rice or couscous.

Moo Shu Chicken

This was adapted from a number of recipes that I have found here and there. OK - I lost my notes. But I did find the ingredients - so I thought I would get it listed. I loved this and will definitely make it again!

Ingredients (serves 4-6)
2 Chicken breasts, thinly sliced
3 tbsp Peanut oil, divided
2 Eggs
2 1/2 cups Napa Cabbage, thinly sliced
8 oz Mushrooms (white), thinly sliced)
3 Scallions, cut into 2" lengths.
1 Carrot, shredded
4 oz Bean sprouts

Chicken marinade
3 tbsp Soy sauce
2 tbsp Cooking sherry
1 tsp Hoisn sauce
1/4 tsp Chinese five-spice

Moo Shu sauce
2 tbsp Chicken stock (or vegetable stock)
2 tbsp Soy sauce
1 tbsp Cooking sherry
1/2 tsp Sugar
1/4 tsp Kosher salt

Directions
1. Mix marinade ingredients and add chicken. Let sit for around 20-30 minutes. Mix the Moo Shu sauce in a separate bowl and set aside.
2. Heat one tbsp of peanut oil over medium-high heat. Mix the eggs and add to pan - cook until done (around 2 minutes). Cut into small strips and set aside.
3. Heat one tbsp of peanut oil. Drain the marinade from the chicken and then add the chicken to the pan. Cook around 4 minutes until done. Transfer to the plate with the eggs and cover with foil.
4. Heat one tbsp of peanut oil. Add mushrooms and carrots, cook for 1-2 minutes. Add bean sprouts, cabbage, and scallions and then cook for an additional minute. Add Moo Shu sauce ingredients and cook for an additional minute. Add chicken and eggs, remove from heat and mix thoroughly.

Can be served in a flour tortilla with a bit of hoisin sauce or on its own. Great with rice.

Shrimp and Spinach Pasta Salad

This was adapted from Warm Pasta Salad with Shrimp from Cooking Light. This is a wonderful light and healthy summer pasta salad.

Ingredients (serves 4)
3 cups uncooked farfalle (bow tie pasta) - it can be replaced with a different pasta.
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2 tsp Garlic, minced
1/4 cup, plus 1 1/2 tsp Olive oil, divided
1 tbsp Red Wine Vinegar
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (small), cut into thin slices
1 lbs Shrimp, peeled and deveined (31/40 count is fine)
2 cups Baby spinach, cut into strips (you can increase this if you want)
1 15.5 oz can Cannellini beans, rinsed and drained
1/4 cup Red onion, chopped
2 tbsp Capers, rinsed

Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, garlic, and red wine vinegar in a small bowl, stirring well with a whisk. Gradually add 1/4 cup oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add shallots and saute for 1-2 minutes. Add the shrimp and cook for an additional 2-3 minutes until done.
4. In a large serving bowl, mix the spinach, cannellini beans, red onion, and capers; toss to combine. Add the pasta and dressing to the bowl, then add the shrimp.

Enjoy either at room temperature or serve chilled.