World Cat Cup

Apricot Cedar Roasted Salmon

2 T canola oil

2 jalapenos, sliced into rings

1 onion sliced thin

1 T garlic, minced

1/2 cup tequila

1/4 cup whole-grain mustard

1 cup apricot preserves

1 lime zested

1 large cedar plank

1 large salmon fillet

S&P

Parchment paper

Preheat oven to 400 degrees F.

In a small saute pan over medium heat, heat oil. When hot, add jalapenos and onions and saute until soft. Add garlic, and saute for an additional minute or so. Deglaze with tequila.  Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

Place parchment paper on plank, add salmon, season with S&P.  Heap cooled apricot mixture on top of salmon.  Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.  Slide a baking sheet onto the rack below cedar plank in case the apricot mixture drips…it’s tough to clean off your oven!!

Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lime zest.

BLT Salad

1 serving
280 calories per serving

3 c chopped romaine lettuce
6 slices turkey bacon
1 c halved grape tomatoes
1 slice 45 calorie bread
2 T dressing (70 calorie)

Toast bread and let it sit to harden (about 5 minutes) and then cut into cubes. Cook bacon according to instructions. When cool, crumble up. Put lettuce and tomatoes in a bowl. Top with bacon and croutons. Drizzle with dressing.

Chocolate and Berries Yogurt Dessert

Here's a nice and easy Betty Crocker recipe...

Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.

Prep Time: 40 min
Total Time: 4 hours 40 min
Makes: 8 servings

1	pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix
1/4	cup vegetable oil
2	tablespoons water
1	egg
1 1/2	cups fresh raspberries
4	containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1	cup whipping cream, whipped
2	tablespoons hot fudge topping
1	cup fresh blueberries . Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. 2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. 3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. 4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. 5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer. Success If frozen overnight, remove from freezer; let stand 15 minutes before cutting. Nutrition Information: 1 Serving: Calories 530 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g, Trans Fat 0g);Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 72g (Dietary Fiber 2g, Sugars 46g); Protein6g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 10% Exchanges: 2 Starch;1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 5 *Percent Daily Values are based on a 2,000 calorie diet.

Ginger's green chili chicken

Ginger's green chili chicken: —1 to 1 1/2lbs of already cooked chicken—I have used roasted chicken and grilled chicken breasts —1 large sweet onion ( if available ) —1 larger "Mexican" zucchini—but regular zucchini with the seeds removed will work —Corn removed from 1-2 cobs —½ tbs of olive oil —1 can of green chilis —1 can of green chili enchilada sauce —Queso fresco and chopped cilantro ( optional ) 1 ) Dice onion and zucchini; cut corn ( can be cooked or uncooked ) from cobs. 2 ) Heat a pan with olive oil. 3 ) Add onions to the hot pan first, for a few minutes before adding the zucchini and corn. Cook until the onion is translucent. 4 ) Add the can of green chilis, the green chili enchilada sauce and the chicken. 5 ) Cook for 5-15 minutes—until you're satisfied with the doneness of the vegetables and the and consistency of the sauce. 6 ) Serve with tortillas or over rice ( as shown in the photo ) ; add queso fresco as a topper/garnish.