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Salmon and Macaroni Casserole

1 medium onion — chopped
1/4 cup butter
2 tablespoons flour
15 1/2 ounces canned salmon — undrained
1 3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon paprika
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
3 cups hot cooked elbow macaroni — or other pasta
1 cup shredded Cheddar cheese

Drain salmon, reserving liquid. Cook onion in butter, stirring frequently, until tender. Stir in flour until blended. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in reserved salmon liquid and the milk. Cook over low heat, stirring constantly, until slightly thickened; remove from heat. Stir in salt, paprika, lemon juice, and parsley. Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole. Pour sauce over cheese. Sprinkle with remaining cheese. Bake uncovered in 375F degree oven 20 to 25 minutes or until cheese is brown.

This recipe for Salmon and Macaroni Casserole serves/makes 6.

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Pizza Tuna Melt

* 4 pita breads
* 4 teaspoons olive oil; divided
* 1 can solid white tuna in oil
* 4 slice mozzarella
* 4 slice tomatoes
* 4 teaspoons fresh basil
* 1 pepper to taste


Preheat over to 450 degrees F. Place four pitas on a large baking
sheet. Drizzle 1/2 ts olive oil over each pita, then cover with 1/4
can of the tuna in oil. Put mozzarella cheese of each bread. Put a
tomato slice on each bread. Sprinkle 1/2 ts olive oil and 1 ts basil
on each pita. Season with pepper to taste. Bake for about 10 minutes,
until the cheese is bubbly. Let cool for several minutes and serve.

This recipe for Pizza Tuna Melt serves/makes 2.

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Tomato, Corn, and Basil Soup

From Dr. Weil
Normally, this is a soup for summer, when you can get wonderful
fresh corn and tomatoes. But the quality of the new frozen
supersweet corn, both yellow and white, is very good, and canned,
organic tomatoes (the Muir Glen brand especially) are very
flavorful and convenient. So as long as you can get fresh basil,
you can make this satisfying soup any time of year. It is very
easy to do.

1 cup finely chopped onion
2 Tbsp extra-virgin olive oil
3-4 cloves garlic, minced
28 oz canned, crushed tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels cut from the cob, or
1 lb frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

1. Sauté the onions in the olive oil in a saucepan over medium-high
heat until they just begin to brown. Add the garlic and saute for a
minute, stirring constantly.

2. Pour in the tomatoes and cook, stirring occasionally, until they
give up their juice. Cover and continue cooking about 5 minutes more.

3. Add the water and corn to the soup and cook until the corn is
soft and the kernels lose their raw taste, about 5 minutes. Season
to taste with salt and pepper. Stir in the basil, mix well, remove
from heat, and serve immediately.

Serves 4

Nutrients Per Serving:
191 Calories, 8g Fat, 1g Saturated Fat, 38% of calories from fat,
5g Protein, 31g Carbs, 0mg Cholesterol

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Baked Parmesan Scallops

1/2 lb. large scallops
1/4 cup each plain breadcrumbs, white wine, chopped fresh parsley
1 tsp. butter or margarine
2 tbsp. grated parmesan cheese
to taste salt and freshly ground pepper

Preheat oven to 350° F. Rinse scallops and place in a small
baking dish just large enough to hold them in 1 layer. Sprinkle with
bread crumbs and toss to coat. Cut butter into bits and divide among

Add wine to baking dish and bake for 15 minutes. Remove
from oven and turn on broiler. Sprinkle scallops with parmesan cheese
and place under broiler for 5 – 10 seconds. Watch carefully, as they
brown quickly. Season with salt and pepper to taste.

Serve on bed of Spinach Linguine with carrots and sprinkle parsley on top.

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Mole Poblano

6 boneless chicken breasts
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
1/2 cup picante sauce
4 teaspoons cocoa, unsweetened
1 teaspoon ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
dash gound cloves, nutmeg and allspice

Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain.

Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes.

Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.

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