crispy chicken with arugula salad

Topping the fried chicken with a lemony arugula salad may seem odd, but the salad functions kind of like a sauce, adding a second layer of flavors to the chicken. You can also make this with pork chops. You want to pound the thick part of the chicken breast until it's the same thickness as the thinner end, so the chicken cooks evenly.

serves 2

2 boneless skinles chicken breasts, thick end pounded to thinness of thinner end
1 cup dried breadcrumbs
1 tbsp montreal steak seasoning
1 tsp red pepper flakes
2 cups arugula, washed and dried
handful grape or cherry tomatoes, quartered
1/2 cup shredded parmesan cheese
1/2 cup canola or vegetable oil
1 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper

Heat canola or vegetable oil over medium-high heat in a large frying pan. Toss breadcrumbs with steak seasoning and red pepper and spread onto a plate. Press each chicken breast into the breadcrumb mixture on both sides to coat. When oil is hot, add chicken breasts to pan. Fry for approximately 5 minutes or until first side is golden brown (you may need to adjust heat so that coating does not burn, depending on your stove). Turn and cook another 4 minutes on second side, or until golden brown. Remove from pan and place on paper towels. Allow to rest for 10 minutes.

While chicken fries, toss arugula, tomatoes, parmesan, lemon juice, and olive oil in a mixing bowl. Season with salt and pepper to taste. Place chicken on plates and top with 1/2 of salad each. Serve immediately.

spicy salmon cakes

These salmon cakes are made just like crabcakes, and are a great use-up for leftover salmon. Serve over a bed of greens tossed with vinagrette for a light supper.

serves 2

1/2 pound cooked skinless salmon fillets, cut into 1/2-inch pieces
1 (6-inch) pita round or 1 slice firm white sandwich bread, torn into small pieces
4 tbsp light mayonnaise
1 large egg, lightly beaten
4 dashes cumin
4 dashes cayenne pepper or chili powder
6 dashes garlic salt
1 tablespoon lemon juice (juice of 1/2 lemon)
1 tablespoons olive oil

Mix together salmon, pita, mayonnaise, egg, spices, and lemon juice and form into 2 cakes. Heat oil in a large skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

turkey sausage and veggie pizza

This fast weeknight dinner takes under 30 minutes, including baking time. If you want to cut it down even further, cook the toppings earlier in the day when you have time and refrigerate until you're ready to bake the pizza. I only use 1 sausage for 2 people to keep it light, but you can use 2 if you like.

Serves 2

1 pre-made whole wheat pizza crust (such as Boboli)
1 fresh (not smoked) turkey italian sausage
2 cups chopped, washed mustard greens or spinach
1 cup sliced cremini (baby bella) mushrooms
1 chopped roma tomato
1.5 cups shredded part-skim mozzarella cheese
1/2 cup shredded or grated parmesan cheese
1 tbsp garlic salt
1 tsp red pepper flakes
olive oil

Pre-heat oven according to package directions. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil is hot, remove sausage from casing and add to pan, breaking up with spatula as it cooks. When sausage is cooked through, add mushrooms, greens, and tomato and season with garlic salt and red pepper. Cook until vegetables are lightly browned and moisture is evaporated, about 7 minutes. Remove from heat.

Sprinkle 1 cup mozzarella evenly over pizza crust, leaving 1 inch border around edge. Distribute sausage and veggie mixture over pizza, then top with remaining mozzarella and parmesan. Bake according to package directions.

balsamic glazed pork chops

Balsamic vinegar turns into a perfectly sweet-tart glaze for simple sauteed pork chops with the addition of a few simple ingredients.

serves 2

2 thick-cut pork chops

1 small shallot, finely chopped

1 cup balsamic vinegar

1 tbsp brown sugar

olive oil

salt and pepper

Season pork chops with salt and pepper. Heat a few tablespoons oil over medium-high heat in a large sautee pan. Add pork chops to pan and cook for 3-4 minutes without touching until browned. Flip pork chops and cook for another 3 minutes. Remove chops from pan and set aside. Add shallots to pan and cook for 2-3 minutes, stirring frequently. Add vinegar and sugar and bring to a boil. Reduce to medium-low heat and simmer sauce until reduced by half, 3-5 minutes. Add pork back to pan, spoon sauce over top, and cook for another 2-3 minutes. Serve pork with sauce spooned over top.

tilapia with chili lime butter

Compound butters are a simple way to add flavor to fish, chicken, or meat. Make double the amount needed for this recipe and save the rest in the fridge for next week.

serves 2

2 tilapia filets
3 tbsp unsalted butter, at room temperature
1 tsp lime zest
2 tbsp fresh lime juice
2 large pinches chili powder
olive oil

Mix butter, lime zest, lime juice, and chili powder in a small bowl. Spoon into a small bowl and refrigerate for at least an hour. Heat oil in a large sautee pan over medium-high heat. Add tilapia and cook for 2 minutes on each side. Remove pan from heat and top each piece with a heaping tablespoon of compound butter. Serve once melted.

israeli couscous with shrimp and vegetables

Israeli couscous is just large, pea-sized couscous, which is made of pasta. It has a wonderful chewy texture and absorbs the vinagrette perfectly for a flavorful, fast weeknight pasta salad.

serves 2

1 cup israeli couscous
1/2 cup chicken stock
1/2 cup water
1/2 lb medium shrimp, peeled and deveined or pre-cooked
1 zucchini, cut in half and thinly sliced
handful cherry or grape tomatoes, cut in half
4 green onions, thinly sliced
1 tsp dried oregano
3 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
pepper

Boil couscous according to package instructions and drain. Heat 2 tbsp oil over medium-high heat in a large saucepan. Add drained couscous to pan and sautee until lightly browned. Remove from pan into a bowl. Return pan to stove over medium-high heat and add remaining oil. When oil is hot, add zucchini, tomatoes, onions , and shrimp (if using raw) and season with salt and pepper. Cook vegetables 5-7 minutes or until lightly browned. Add to bowl with couscous. Add shrimp (if using pre-cooked). Add lemon juice, vinegar, and oregano, and toss to combine. Season to taste with salt and pepper. Serve at room temperature.

easy cioppino

Cioppino is a delicious italian seafood soup that looks complicated but is actually very easy to make. And because the fish and mussels cook so quickly, it makes for a fast weeknight dinner.

Serves 2

1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper

Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.

grilled cheese and short rib sandwiches

I adapted this recipe from Bon Apetit. These grilled cheese sandwiches are elevated beyond lunch with the addition of shredded beef short ribs and arugula.

serves 4

8 slices crusty sourdough bread
cooked meat from 1 1/2 lbs beef short ribs, shredded
4 slices monterey jack cheese
2 cups baby arugula
butter

Heat a large skillet over medium heat. Butter one side of each slice of bread. Top half the slices of bread with 1/4 of the meat, 1/2 cup arugula, and a slice of bread. Top with other slices of bread and place sandwiches in pan. Cook for 10 minutes, flipping once, until both sides are browned and cheese is melted.

modern fried chicken

There are thousands of fried chicken recipes out there (most of them great), but what makes this recipe modern is the use of skinless chicken breast cutlets. Because they're boneless, skinless, and thin, they cook very quickly and don't require a lot of oil to fry up nice and crispy. If you already have regular boneless skinless chicken breasts, just put them between two pieces of plastic wrap and gently pound until only 1/2 inch thick.

Serves 4

4 boneless, skinless chicken breast cutlets
1/2 cup all purpose flour
3 tbsp modern grill rub
2 eggs
3 tbsp water
canola oil

Place a large skillet on the stove and fill with oil to a depth of 1/2 inch. Heat oil over medium high heat. Meanwhile, combine flour and grill rub and spread out evenly on a large plate. Place eggs and water in a shallow bowl and whisk gently to break up egg. Dredge each chicken breast in flour, shaking to remove excess. Dip to coat in egg mixture, then dredge in flour again. Set on a plate while you dredge other pieces.

When oil is hot (a drop of water dropped into oil evaporates immediately), place 2 breasts at a time in pan. Cook for 10-12 minutes, turning once, until golden brown. Drain on paper towels and serve immediately.

spaghetti with proscuitto and arugula

You can't beat this for a healthy, fast weeknight dinner. Thin slices of proscuitto add just a small amount of meat to the dish, but their flavor carries throughout every bite. There's nothing to cook besides boiling the pasta, as the heat from the cooked spaghetti will heat the other ingredients.

serves 4

1 package spaghetti (or other long pasta)
4 thin slices proscuitto, sliced horizontally into thin strips
2 cups arugula
1 cup grated parmesan
2 tbsp olive oil
salt and pepper to taste (you probably won't need any salt)

Boil pasta according to package directions and drain. In a large bowl, toss with remaining ingredients and serve.

mediterranean orzo

If you love risotto but hate the long cooking time, this is a great cheat! Adding canned tomatoes to the cooking water helps the flavor seep into the pasta as it cooks.

serves 4 as a side or 2 as a main dish

2 cups orzo pasta
1 cup canned diced tomatoes in juice
1/2 cup parsley, chopped
3/4 cup feta cheese, crumbled
1 tbsp garlic salt
pepper to taste

Bring 4 cups water to a boil and salt with garlic salt. Add orzo and tomatoes and cook until pasta is al dente. strain pasta and tomatoes (keep tomatoes!) Add back to pan and stir in remaining ingredients. Serve immediately.

bbq chicken pizza

For the crust, you can use fresh dough from the grocery store bakery (if you're feeling ambitious), pre-made Boboli crust, or just a whole wheat pita - they all turn out great.

serves 4

1 pizza crust (or 4 whole pitas)
2 cups shredded rotisserie or slow-cooker chicken
1 cup bbq sauce
2 cups sharp cheddar cheese
1/4 red onion, finely chopped (optional)

Cook crust according to directions or, if using pitas, simply lay flat on a baking sheet. Set oven to low broil. Spoon 1/4 cup bbq sauce onto crust, top with chicken, onions, then cheese. Place under broiler for 5 minutes or until cheese is melted.

shrimp and sausage stew

My husband and I love gumbo, and this stew hits up all the flavors we love and miss from New Orleans: shrimp, sausage, tomato, and spice. I pump up the nutrition and reduce the fat by minimize the fat by stretching out the sausage (turkey) flavor, and adding a few handfuls of turnip greens.

Serves 4

1 hot italian turkey sausage
3/4 lb medium shrimp, peeled and deveined
1 14-oz can diced tomatoes
1 green bell pepper, cored and cut in half
1 small onion, peeled and quartered
2 garlic cloves
3 handfuls turnip greens (or mustard greens)
1 cup low sodium chicken broth
1/2 cup white wine
worcestershire sauce
hot sauce
canola oil

Heat oil in a large skillet to medium, add sausage (without casing) and brown while breaking up. Process pepper, onion, and garlic in a food processor until finely diced. Add to pan and sautee until onion is translucent, about 10 minutes. Add tomatoes and break up with spoon. Add broth, wine, worcestershire sauce, and hot sauce (to taste). Bring to a boil. Add shrimp, then reduce heat to low. Add turnip greens and toss together to wilt greens. Simmer, uncovered, for 20 minutes. Serve over steamed rice.

cook once eat twice: pork enchiladas

These easy enchiladas use the other half of the slow-cooker cuban pork. They take only 30 minutes to prepare, including baking time, and freeze well. All you have to do is reheat in a 350 degree oven for 15 minutes and you've got dinner.

Serves 4

1 lb slow-cooker pork
2 cups shredded cheddar cheese, divided
1 can diced green chilis
1 tbsp modern grill rub
1/2 cup taco sauce
8 corn tortillas

Preheat oven to 350 degree. Mix pork, 1 cup cheese, chilis, and grill rub together. Microwave tortillas for 20-30 seconds, until soft and pliable. Spread 2 tbsp taco sauce in the bottom of a 9x9 baking dish. Fill each tortilla with a small handful of filling, roll up, and place in dish, edge side down. Repeat until dish is full. Top with remaining taco sacue and cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted on top.

Pasta with turkey sausage and greens

Turkey sausage lends great flavor and filling protein, and a few cups of healthful greens make this one-pot dish a complete meal - all in the time it takes the pasta to boil.

Serves 4

1 lb corkscrew or rotini pasta
3-4 turkey italian sausages (sweet or spicy, as you prefer), casings removed
4 handfuls turnip or mustard greens, washed and roughly chopped
2 garlic cloves, minced
1/2 cup grated parmesan cheese, plus extra for passing at the table
2 tbsp. extra virgin olive oil

Boil pasta per package directions. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add sausage and brown, breaking it up into crumbles as it cooks. When sausage is cooked through, add garlic. Sautee for a minute, then add greens a handful at a time, allowing the first handful to cook down so the next one fits in the pan. When pasta is cooked to al dente, remove from water and place in pan with sausage mixture, do not drain first (pasta water will create the sauce). Toss pasta, sausage mixture, and parmesan cheese together in the pan to combine. Season to taste with salt and pepper, if desired. Serve immediately with extra cheese.

fish tacos

This recipe uses grouper, but any mild, white fish will work. Modern Grill Rub makes an appearance here, proving its versatility beyond the grill.

Serves 4-6

2-3 lbs grouper filets (defrosted if frozen; about 6-8 oz per person)
1/2 cup modern grill rub
canola oil
1 package corn tortillas (2-3 per person)
2 cups avocado and peach salsa
lime wedges

Season grouper liberally with grill rub and allow to marinate, refrigerated, for at least 10 minutes but up to 2 hours. Heat a large frying pan over medium high heat, coat bottom of pan with canola oil. When oil is hot (drop a bit of water in the pan, if it immediately evaporates, it's hot enough) place grouper in pan. Do not overcrowd pan.

Cook grouper, in batches, approximately 2-3 minutes per side, depending on thickness of filet. Do not move fish once it's in the pan to allow crust to form. Remove from heat and cover with foil to keep warm.

Heat stack of tortillas in microwave for 30 seconds , wrapped in paper towel to prevent drying. Serve grouper, tortillas, and salsa together.

modern sesame noodles

I love lo mein and sesame noodles, but can't eat them as often as I'd like because they're both so oily and fattening! I created this recipe in the midst of a desperate craving for lo mein, and was really pleased with the healthy, delicious results!

Serves 4

1/2 box linguine (whole wheat preferred)
3 cups frozen broccoli or asian blend vegetables
2 boneless, skinless chicken breasts, sliced thinly
1 cup soy sauce
2 tbsp chili sauce, such as Sriracha
2 tbsp garlic, finely chopped
1 tsp peanut butter
1 tsp canola oil
1 tsp sesame oil
sesame seeds (optional)
3 chopped green onions (white and green parts)

Boil linguini according to package directions. Meanwhile, heat canola oil in a large skillet over high heat. When oil is hot, add chicken breast and stir fry. When chicken is almost cooked, add vegetables, garlic, soy sauce, chili sauce, sesame oil, and peanut butter. Toss for 5-10 minutes or until vegetables are cooked and sauce is thick. Remove from heat and toss with sesame seeds and green onion.

stuffed shells

serves 4

1 lb large pasta shells
1 lb ground turkey breast
1 jar marinara sauce
1 package frozen spinach, thawed and squeezed to remove as much water as possible
½ onion, chopped
2 garlic cloves, minced
8 oz low fat ricotta cheese
1 cup shredded parmesan cheese
1 tbsp oregano
1 shake nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees. Cook shells according to package directions and toss with a small amount of oil after draining to prevent sticking. In a large pan, heat 2 tbsp olive oil over medium heat. Add onions, garlic, spinach, nutmeg, and oregano and cook until onions are translucent and most water is evaporated. Remove from heat. In a mixing bowl, combine turkey, onion mixture, ricotta, parmesan, and salt and pepper to taste. Stuff shells with 1-2 tbsp of turkey mixture and place, opening down, in a baking dish. Pour marinara over shells and sprinkle with remaining parmesan. Bake for 20 minutes.

one pot sausage and potatoes

serves 4

olive oil
1 package turkey kielbasa, cut into quarters and then halved lengthwise
2 cups sauerkraut
12-14 small potatoes (baby red or white) scrubbed and sliced in half
½ large onion, sliced into thin half moons
1 cup chicken broth

In a large casserole, heat olive oil over medium-high heat. Add sausage halves, cut side down, and brown for 5-7 minutes. Turn slices over and add onions. Cook for 5-7 minutes until onions are softened. Add sauerkraut, potatoes, and chicken broth and cook, covered, for 15-20 minutes or until potatoes are cooked through. Serve sausage slices with mustard, potato-sauerkraut on the side.

pesto-crusted salmon

serves 4

The recipe for this crust can be modified in a thousand ways and can be used on just about any type of fish. Try using horseradish in place of the pesto for a spicy alternative.

4 salmon filets, skin on
1/4 cup modern pesto (or store bought)
2 tbsp mayonnaise
1/2 cup panko (japanese breadcrumbs)
salt and pepper

Set oven to low broil. Mix together pesto, mayo, and panko. Place salmon filets in a lightly oiled baking dish, skin side down, and top with a quarter of the topping, piling it up on the salmon. Bake, uncovered for 15-20 minutes or until salmon is cooked through and topping is golden brown.