Stay forever young with more fish dinners

Want to stay mentally forever young? Make it a sushi or baked salmon dinner. Because according to a new study, a diet lacking in omega-3 fatty acids may cause the brain to age faster.
Published February 28 in the journal Neurology, a team of US researchers studied the MRI brain scans of 1,575 people who averaged 67 years old. None of the participants had dementia.

asian fresh pork lo mein

This pork dish cooks all day, making it a tender and flavorful entree. While lo mein gets its name from the type of Chinese noodle traditionally used in this dish, other types of noodles, including angel hair pasta and vermicelli, can easily be substituted in this slow-cooker special. Serve the pork mixture over the noodles, and sprinkle with cashews.

Ingredients

• 1-1/2 pounds boneless pork shoulder
• 2 medium onions, cut into wedges
• 2 cups frozen sliced carrots
• 1 12-ounce jar teriyaki glaze
• 1 cup thinly bias-sliced celery
• 1 8-ounce can sliced water chestnuts, drained
• 1 5-ounce can sliced bamboo shoots, drained
• 1 teaspoon grated fresh ginger
• 1 6-ounce package frozen snow pea pods
• 1 cup broccoli florets
• 9 ounces dried curly thin egg noodles
• 1/4 cup cashews

Directions

1. 1Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.
2. 2Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
3. 3If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.
4. 4Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.
5. 5Makes: 6 servings

Chicken Sandwiches

Chicken salad goes south-of-the-border in these spicy Mexican-inspired sandwiches. Chili powder, cumin, cayenne pepper, and garlic give a smoky, spicy kick to the chicken, which is then combined with tomatoes, cilantro, and green onions for a fresh, lively sandwich filling. A combination of cream cheese, cheddar cheese, and sour cream holds the whole delicious mixture together. Serve on bread or tortillas with avocado slices, cucumber, tomato, and lettuce.

Ingredients

• 2 skinless, boneless chicken breast halves (10 to 12 oz. total), finely chopped
• 1 tablespoon butter
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• Dash cayenne pepper
• 1 3-ounce package cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese (2 oz.)
• 1/4 cup dairy sour cream
• 1 10-ounce can diced tomatoes and green chile peppers, drained
• 2 green onions, thinly sliced
• 2 tablespoons snipped fresh cilantro
• 12 slices white sandwich bread, crusts removed, or six 8-inch flour tortillas
• Avocado slices, cucumber slices, or tomato slices (optional)
• 12 leaves Bibb or green leaf lettuce

Directions

1. 1In a large skillet cook chicken in hot butter until lightly browned and no pink remains. Stir in chili powder, cumin, garlic, and cayenne; cook for 1 minute more. Cool slightly.
2. 2In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. Fold in chicken mixture, drained tomatoes and peppers, green onions, and cilantro. Cover and chill up to 24 hours. Spread mixture on 6 slices of bread. Top with avocado, cucumber, or tomato slices; add lettuce and remaining 6 slices of bread. (Or spread chicken mixture evenly over tortillas; top with lettuce, and avocado, cucumber, or tomato slices. Roll up tortillas. Makes 6 sandwiches.

Herbed Chicken with Spinach Stuffing

The rub mixture of basil, oregano, and parsley adds a wonderful flavor to this roast chicken recipe. Follow the make-ahead tips for an easy entertaining entree. This recipe offers simple instructions forstuffing a whole chicken and roasting it to perfection. Dinner guests will rave about this flavorful main course.

Ingredients

• 1 5- to 6-pound whole roasting chicken
• 1 tablespoon olive oil or cooking oil
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic salt
• 2 10-ounce packages frozen chopped spinach, thawed and well drained
• 1 cup finely chopped red or green sweet pepper
• 4 ounces prosciutto or fully cooked boneless ham, chopped
• 3/4 cup soft bread crumbs (1 slice)
• 1/2 cup sliced green onion
• 1/3 cup pine nuts or slivered almonds
• 1/4 cup margarine or butter, melted
• 1/4 teaspoon pepper

Directions

1. 1Rinse chicken; pat dry with paper towels. Brush with oil. In a small bowl combine basil, oregano, parsley, and garlic salt; sprinkle on the outside of the bird, then rub in. Cover and chill for up to 24 hours.
2. 2For stuffing, in a large mixing bowl combine the spinach, red or green sweet pepper, prosciutto or ham, bread crumbs, green onion, pine nuts or almonds, melted margarine or butter, and pepper. Cover and chill for up to 24 hours, if desired.
3. 3Slip your fingers between the skin and breast meat of the bird, forming a pocket. Spoon some of stuffing into pocket. Spoon some of the stuffing loosely into the neck cavity. Pull neck skin to back; fasten with a small skewer. Lightly spoon the remaining stuffing into the body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.
4. 4Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.
5. 5Remove chicken from oven and cover it with foil. Let stand 10 to 20 minutes before carving. Makes 10 servings.

fresh chicken-fruit salad

A fabulous idea for store-bought rotisserie chicken, this colorful fruit salad would be perfect for a light, fresh summertime meal. Juicy red grapes combine with crunchy celery and apples to give this main-dish pasta salad an array of flavors and textures. The creamy mayonnaise and yogurt dressinggets pizzazz from a touch of mustard and some fresh marjoram. This will quickly become a go-to recipe on hectic weeknights.

Ingredients

• 4 ounces dried rotini or radiatore
• 1 medium apple, chopped
• 1-1/2 cups shredded roasted chicken
• 1 cup seedless red grapes, halved
• 1 stalk celery, sliced (1/2 cup)
• 1/4 cup plain fat-free yogurt
• 1/4 cup light mayonnaise dressing or salad dressing
• 3 tablespoons fat-free milk
• 4 teaspoons Dijon-style mustard
• 1 tablespoon snipped fresh marjoram or 3/4 teaspoon dried marjoram, crushed

Directions

1. 1Cook pasta according to package directions; drain. Rinse with cold water; drain again. Combine pasta, chopped apple, chicken, grapes, and celery in a large mixing bowl.
2. 2For dressing, combine yogurt, mayonnaise, milk, mustard, and marjoram in a small bowl. Drizzle dressing over pasta mixture; toss gently to coat. Serve immediately or cover and refrigerate up to 2 hours. Makes 4 servings.
3. 3Food exchanges: 1 fruit, 1-1/2 starch, 3 meat.

thai chicken atay with spicy peanut sauce

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons fish sauce (see Ingredient Note)
• 1/2 teaspoon crushed red pepper
• 1 pound chicken tenders
• Spicy Peanut Sauce
• 2 tablespoons smooth natural peanut butter
• 2 tablespoons "lite" coconut milk (see Tip)
• 1 tablespoon lime juice
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper, or to taste

Directions

1. 1Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2. 2To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
3. 3Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.
4. 4Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets. Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)

Nutrition Facts

1. Per serving: 212 calories; 8 g fat (2 g saturated fat, 3 g mono unsaturated fat); 66 mg cholesterol; 4 g carbohydrates; 27 g protein; 1 g fiber; 371 mg sodium; 29 mg potassium

smoked stuffed chicken with ranch vegetables

Ingredients

• 1 large roasting chicken (5-6 pounds)
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 2 tablespoons KC Masterpiece® BBQ Seasoning
• 4 large garlic cloves, quartered
• 1 cup chopped red onion
• 1 cup sliced zucchini
• ½ cup diced red bell pepper
• ½ cup diced celery
• ½ cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 4 medium red potatoes, chopped
• 1 cup KC Masterpiece® Barbecue Sauce Original

Directions

1. 1Light grill using Kingsford® Charcoal with Sure Fire Grooves.™ Rinse inside and outside of chicken.
2. 2Season inside with salt and pepper.
3. 3Season outside with barbecue seasoning.
4. 4Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil.
5. 5Sprinkle vegetables with dressing mix, salt and pepper; mix together.
6. 6Stuff cavity of chicken with half of vegetable mixture.
7. 7Place chicken in shallow baking dish.
8. 8Mix potatoes with remaining vegetables.
9. 9Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets.
10. 10Poke a few holes top of pocket.
11. 11Mound coals on one side of grill.
12. 12Place chicken on side of grill without coals; grill.
13. 13Baste outside of chicken with barbecue sauce every hour of cooking.
14. 14Grill for 3 hours until internal temperature of chicken reaches 165°F.
15. 15After 2 hours, place foil pouch with potato-vegetable mixture on grill.
16. 16Remove from grill with chicken.

fresh chicken breast

Seasoned with a light, spicy rub made with the warm flavors of thyme and sage and cooked in a skillet, this tasty and quick chicken breast recipe is served in only 20 minutes. Spray your skillet with a nonstick cooking spray to aide in browning and crispiness and to prevent the meat from sticking. Topped with a sweet raspberry-orange glaze, this tender chicken is excellent served over a bed of rice pilaf and with a side dish of steamed baby carrots.

Ingredients

• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 skinless, boneless chicken breast halves (about 1 pound)
• Nonstick spray coating
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons wine vinegar

Directions

1. 1Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. 2Spray a 10-inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
3. 3Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce. Makes 4 servings.

asian crisp spring braise

This hearty chicken recipe combines the fresh flavors of new potatoes, carrots, mushrooms, asparagus, onions, garlic, fresh tarragon, and tender dark chicken strips. Braising, the process of searing with high heat and then cooking in liquid, creates moist and tender vegetables and meats. This low calorie and complete meal is prepared in one skillet for easy kitchen clean-up.

Ingredients

• 3 Tbsp. olive oil
• 8 oz. new potatoes, cut into 1/2-inch thick slices
• 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
• 4 cups mushrooms, halved (12 oz.)
• 1 large onion, cut in thin wedges
• 3 cloves garlic, peeled and sliced
• 1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
• 2 skinless, boneless chicken thighs, cut into strips
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup reduced-sodium chicken broth
• 1 Tbsp. snipped fresh tarragon

Directions

1. 1In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
2. 2In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.