Food what more can I say

<p> <a href="http://mail.sosdmail.com/t?r=2&amp;c=4725&amp;l=37&amp;ctl=202C0:27805AFA6DA4CC18C36C356BCB6565F4&amp;"><img src="http://www.signonsandiego.com/newsletters/member_promotions/restaurantweek/080605/images/12848_layout_03.jpg" /></a> </p>

<p> So if you happen to have about 20 minutes to kill you may want to check out the following companies online. They offer free perks they will email you on your birthday! </p> <p> <strong>DQ:</strong> Free 16oz blizzard<br /> <strong>Cold Stone</strong>: Free Love it size signature creation<br /> <strong>Baskin Robbins</strong>: One free scoop<br /> <strong>BJ&#39;s Brewery &amp; Pizza:</strong> Free pizookie<br /> <strong>Black Angus Steakhouse</strong>: Free Steak Dinner (with purchase of entree)<br /> <strong>Brigantine:</strong> $15.00 Certificate with purchase of $30.00 or more<br /> <strong>Bucca de Beppo:</strong> Free complimentary dessert<br /> <strong>Daphnes:</strong> Free Plate<br /> <strong>Souplantation</strong>: Buy one adult meal &amp; get the 2nd free<br /> </p>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=223216#"><img alt="Open-Faced Burgers with Onion-Mushroom Topping" src="http://i.timeinc.net/recipes/i/recipes/ck/00/06/burgers-onion-ck-223216-l.jpg" /></a><br /> <span class="c1"><strong>Open-Faced Burgers with Onion-Mushroom Topping</strong></span><br /> Use a knife and fork to carve into this tasty burger. Start with an English muffin, then add a seasoned beef patty and top with sautéed onions and mushrooms for a memorable weeknight dinner.<br /> </p> <p> Ingredients </p> <p class="ingred"> 2 teaspoons olive oil<br /> 1 medium sweet onion, sliced and separated into rings<br /> 2 (8-ounce) packages presliced mushrooms<br /> 1/2 teaspoon salt<br /> 2 teaspoons balsamic vinegar<br /> 1 1/2 tablespoons paprika<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon dried thyme<br /> 1/4 teaspoon ground red pepper<br /> 1/4 teaspoon freshly ground black pepper<br /> 1 pound ground round<br /> 2 English muffins, split and toasted<br /> </p> <div class="rcpdetail"> Preparation Preheat grill. <p> Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 5 minutes or until golden. Add mushrooms and salt; cook 5 minutes, stirring constantly. Add vinegar; remove mixture from pan. Set aside. </p> <p> Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties with spice mixture. Grill patties 4 minutes on each side or until done. Place burgers on muffin halves, and top each burger with 1/4 cup onion mixture. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 320(30% from fat); FAT 10.5g (sat 3g,mono 4.8g,poly 1.2g); PROTEIN 29.4g; CHOLESTEROL 70mg; CALCIUM 82mg; SODIUM 813mg; FIBER 4.6g; IRON 5.1mg; CARBOHYDRATE 27.3g<br /> </p> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBINtUGBASRaEBO7eEnB6S0cyBb/mrdt11"><img alt="Filet Mignon with Port and Mustard Sauce" src="http://img.timeinc.net/recipes/i/recipes/ck/08/03/filet-mignon-ck-1714550-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBINtUGBASRaEBO7eEnB6S0cyBb/mrdt12">Filet Mignon with Port and Mustard Sauce</a><br /> Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don&#39;t have port, substitute red wine. Serve with sour cream and chive mashed potatoes and fresh green beans.<br /> </p> <p> Ingredients </p> <p class="ingred"> Cooking spray<br /> 4 (4-ounce) filet mignon steaks, trimmed<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 1/2 cup port or other sweet red wine<br /> 3 tablespoons chopped shallots<br /> 1/2 cup fat-free, less-sodium beef broth<br /> 1 tablespoon Dijon mustard<br /> </p> <div class="rcpdetail"> Preparation 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm. <p> 2. Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks with sauce. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 217(39% from fat); FAT 9.3g (sat 3.4g,mono 3.6g,poly 0.5g); PROTEIN 24.3g; CHOLESTEROL 70mg; CALCIUM 17mg; SODIUM 361mg; FIBER 0.1g; IRON 3.4mg; CARBOHYDRATE 3.8g<br /> </p> </div>

<p> <a href="http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44503"><img alt="BBQ Chicken Crescents" src="http://www.pillsbury.com/images/recipes/beautyshots/r44503fp.jpg" /></a><br /> </p> <div class="recipeTitle c1"> <strong>BBQ Chicken Crescents</strong> </div> <div class="recipeIntro"> Zesty bites of shredded chicken are tucked in a flaky crescent crust in a super-simple appetizer.<br /> </div> <div> <div> INGREDIENTS </div>1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container) 1/4 cup finely shredded Cheddar cheese 1 tablespoon finely chopped green onion 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls </div> <div> DIRECTIONS </div> <p> 1. Heat oven to 375°F. In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary. 2. Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. 3. Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture. 4. Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. </p>

<p> <a href="http://myrecipes.chtah.com/a/hBINDH1BASRaEBO7eEnB6S0cy5i/mrdt11"><img alt="Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce" src="http://img.timeinc.net/recipes/i/recipes/ck/pork-medallions-ck-1031662-l.jpg" /></a><br /> <span class="c1"><strong>Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce</strong></span><br /> <br /> The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin<br /> </p> <p> Ingredients </p> <p class="ingred"> 1/2 teaspoon salt<br /> 1/2 teaspoon five-spice powder<br /> 1/2 teaspoon freshly ground black pepper<br /> 1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices<br /> Cooking spray<br /> 2 tablespoons chopped green onions<br /> 1 tablespoon minced peeled fresh ginger<br /> 1 garlic clove, minced<br /> 1/4 cup dry sherry<br /> 1/4 cup fat-free, less-sodium chicken broth<br /> 2 teaspoons brown sugar<br /> 1 teaspoon grated lemon rind<br /> 3 tablespoons fresh lemon juice<br /> 1 tablespoon low-sodium soy sauce<br /> 2 tablespoons water<br /> 1 teaspoon cornstarch<br /> 1/4 cup chopped green onions<br /> </p> <div class="rcpdetail"> Preparation Combine first 3 ingredients, and rub evenly over pork. <p> Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside. </p> <p> Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan. </p> <p> Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 189(30% from fat); FAT 6.2g (sat 2.1g,mono 2.8g,poly 0.7g); PROTEIN 24g; CHOLESTEROL 75mg; CALCIUM 22mg; SODIUM 513mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 6.1g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1634739#"><img alt="Asian Chicken, Noodle, and Vegetable Salad" src="http://i.timeinc.net/recipes/i/recipes/ck/asian-chicken-ck-1634739-l.jpg" /></a><br /> <span class="c1"><strong>Asian Chicken, Noodle, and Vegetable Salad</strong></span><br /> Mix dark meat with the breast meat, if you like. Look for Thai sweet chili sauce in Asian and gourmet markets or the supermarket&#39;s ethnic section.<br /> </p> <p> Ingredients </p> <p class="ingred"> 6 ounces uncooked rice noodles<br /> 2 cups cubed skinless, boneless rotisserie chicken breast<br /> 1/2 cup matchstick-cut carrots<br /> 1/2 cup chopped green bell pepper<br /> 1/3 cup chopped green onions (about 3)<br /> 1/4 cup canned sliced water chestnuts, drained<br /> 1/4 cup Thai sweet chili sauce (such as Mae Ploy)<br /> 2 tablespoons canola oil<br /> 1 1/2 tablespoons rice wine vinegar<br /> 1 1/2 tablespoons fresh lemon juice<br /> 2 teaspoons low-sodium soy sauce<br /> 1/2 teaspoon grated peeled fresh ginger<br /> 2 tablespoons chopped unsalted, dry-roasted peanuts<br /> </p> <div class="rcpdetail"> Preparation Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well. <p> Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 cups) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 373(29% from fat); FAT 11.9g (sat 1.5g,mono 6.1g,poly 3.4g); PROTEIN 23.6g; CHOLESTEROL 60mg; CALCIUM 37mg; SODIUM 368mg; FIBER 1.8g; IRON 2.1mg; CARBOHYDRATE 43.7g<br /> <br /> </p> </div>

<p> <a href="http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=9046&amp;from=prb"><img class="borderBrown" alt="CHEESY ROAST BEEF WRAPS" src="http://www.landolakes.com/images/recipes/9046_l.jpg" align="center" /></a> </p> <div class="normal"> CHEESY ROAST BEEF WRAPS<br /> Cheese and deli roast beef are wrapped up in an easy-to-make<br /> sandwich.<br /> <div class="comments"> Preparation time: <b>20 min </b> </div> <div class="comments"> Yield:<b> 4 sandwiches </b> </div><br /> <br /> 4 (10-inch) flour tortillas, warmed 1/2 cup blue cheese <b>or</b> ranch salad dressing 1/2 pound thinly sliced deli roast beef 1/4 cup chopped onion 1 cup chopped tomato 2 cups torn mixed salad greens 8 (3/4-ounce) slices <a href="http://www.landolakes.com/ourCompany/SubCategoryIndex.cfm?SubCategoryID=38">LAND O LAKES® Deli American Cheese</a><br /> <br /> To assemble each wrap, spread <b>1</b> warm tortilla with <b>2 tablespoons</b> salad dressing; layer with <b>2 slices</b> roast beef, <b>1 tablespoon</b> onion, <b>1/4 cup</b> tomato, <b>1/2 cup</b> salad greens and <b>2 slices</b> cheese.<br /> <br /> Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge.<br /> <br /> <b>Recipe Tip</b><br /> To pack along, wrap each sandwich in plastic food wrap. Keep chilled in cooler with ice until serving time.<br /> <br /> <div class="comments"> <b>Nutrition Facts (1 sandwich):</b> Calories: 530, Fat: 34g, Cholesterol: 50mg, Sodium: 1370mg, Carbohydrates: 40g, Dietary Fiber: 3g, Protein: 18g<br /> </div> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBILZqfBASRaEBO7eEnB6S0cyae/mrdt11"><img alt="Cioppino-Style Seafood Stew " src="http://img.timeinc.net/recipes/i/recipes/ck/07/08/seafood-stew-ck-1646351-l.jpg" /></a><br /> </p> <div> <p> <a href="http://myrecipes.chtah.com/a/hBILZqfBASRaEBO7eEnB6S0cyae/mrdt12">Cioppino-Style Seafood Stew</a> </p> <p> Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.<br /> <br /> </p>Ingredients <p class="ingred"> 1 1/2 tablespoons olive oil<br /> 1/2 cup prechopped onion<br /> 1 1/2 teaspoons bottled minced garlic<br /> 1/4 teaspoon crushed red pepper<br /> 1 pound mussels, scrubbed and debearded<br /> 8 ounces sea scallops<br /> 8 ounces peeled and deveined medium shrimp<br /> 1/2 cup clam juice<br /> 1/4 cup chopped fresh flat-leaf parsley<br /> 1 (14.5-ounce) can diced tomatoes, undrained<br /> </p> <div class="rcpdetail"> Preparation Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells. </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 cups) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 289(29% from fat); FAT 9.3g (sat 1.5g,mono 4.8g,poly 1.7g); PROTEIN 36.2g; CHOLESTEROL 138mg; CALCIUM 88mg; SODIUM 726mg; FIBER 1.5g; IRON 6.4mg; CARBOHYDRATE 13.8g<br /> </p> </div> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1714535#"><img alt="Pork Chops with Bourbon-Peach Sauce" src="http://i.timeinc.net/recipes/i/recipes/ck/08/03/pork-chops-ck-1714535-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBILEkIBASRaEBO7eEnB6S0cyo4/mrdt12">Pork Chops with Bourbon-Peach Sauce</a><br /> This Southern-style entrée is a one-pan dish that&#39;s sure to impress guests. Serve with steamed asparagus to round out the meal.<br /> </p> <p> Ingredients </p> <p class="ingred"> 4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)<br /> 3/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 1/4 teaspoon ground red pepper<br /> Cooking spray<br /> 1 tablespoon minced shallots<br /> 1 teaspoon minced bottled garlic<br /> 1 1/2 cups frozen sliced peaches<br /> 1/2 cup fat-free, less-sodium chicken broth<br /> 2 teaspoons brown sugar<br /> 2 thyme sprigs<br /> 2 tablespoons bourbon<br /> 2 teaspoons butter<br /> </p> <div class="rcpdetail"> Preparation 1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm. <p> 2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 chop and 1/4 cup sauce) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 233(32% from fat); FAT 8.4g (sat 3.6g,mono 3.4g,poly 0.5g); PROTEIN 24.7g; CHOLESTEROL 70mg; CALCIUM 30mg; SODIUM 560mg; FIBER 0.9g; IRON 0.8mg; CARBOHYDRATE 8.6g<br /> </p> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIKveKBASRaEBO7eEnB6S0cyOX/mrdt11"><img alt="Dried Cherry-Toasted Almond Turkey Salad Sandwiches" src="http://img.timeinc.net/recipes/i/recipes/ck/06/01/sandwiches-ck-1142041-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBIKveKBASRaEBO7eEnB6S0cyOX/mrdt12">Dried Cherry-Toasted Almond Turkey Salad Sandwiches</a><br /> </p> <p> Ingredients </p> <p class="ingred"> 1/4 cup slivered almonds (about 1 ounce)<br /> 1/4 cup plain fat-free yogurt<br /> 3 tablespoons low-fat mayonnaise<br /> 1 teaspoon bottled ground fresh ginger (such as Spice World)<br /> 1/8 teaspoon crushed red pepper<br /> 3/4 cup thinly sliced celery<br /> 1/4 cup chopped red onion<br /> 1/4 cup dried cherries<br /> 1/4 cup golden raisins<br /> 8 ounces roasted turkey breast, chopped<br /> 4 (6-inch) whole wheat pitas, cut in half<br /> </p> <div class="rcpdetail"> Preparation Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside. <p> Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 stuffed pita halves) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 398(20% from fat); FAT 8.7g (sat 1.4g,mono 4.1g,poly 2.4g); PROTEIN 25.9g; CHOLESTEROL 51mg; CALCIUM 93mg; SODIUM 501mg; FIBER 6.9g; IRON 3.5mg; CARBOHYDRATE 56.1g </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1634750#"><img alt="Spanish-Style Halibut" src="http://i.timeinc.net/recipes/i/recipes/ck/07/07/spanish-halibut-ck-1634750-l.jpg" /></a><br /> Spanish-Style Halibut<br /> <br /> Smoked paprika contrasts nicely with the sweet halibut. If you can&#39;t find fresh fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 slice applewood-smoked bacon<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon smoked paprika<br /> 1/4 teaspoon black pepper<br /> 4 (6-ounce) skinless halibut fillets<br /> 2 teaspoons bottled minced garlic<br /> 1 (6-ounce) package fresh baby spinach<br /> </p> <div class="rcpdetail"> Preparation Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside. <p> Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm. </p> <p> Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 fillet and 1/2 cup spinach mixture) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 214(21% from fat); FAT 5.1g (sat 1g,mono 2.7g,poly 1.3g); PROTEIN 37.4g; CHOLESTEROL 57mg; CALCIUM 124mg; SODIUM 475mg; FIBER 1.2g; IRON 2.9mg; CARBOHYDRATE 2.4g<br /> </p> </div>

<p> <img src="http://www.insitelogic.com/dussini_header.gif" /> </p> <div class="c1"> <img src="http://www.logiforms.com//formdata/user_forms/5657_6821799/Image/3for3dinner.jpg" /> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIKFSPBASRaEBO7eEnB6S0cydU/mrdt11"><img alt="Peanut-Crusted Chicken with Pineapple Salsa" src="http://img.timeinc.net/recipes/i/recipes/ck/08/03/chicken-salsa-ck-1714551-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBIKFSPBASRaEBO7eEnB6S0cydU/mrdt12">Peanut-Crusted Chicken with Pineapple Salsa</a><br /> </p> <div> Pick up a container of fresh pineapple chunks in the produce section of the supermarket; chop into half-inch pieces for the salsa. Serve with steamed broccoli and warm rolls to complete the dinner.<br /> Ingredients <p class="ingred"> 1 cup chopped fresh pineapple<br /> 2 tablespoons chopped fresh cilantro<br /> 1 tablespoon finely chopped red onion<br /> 1/3 cup unsalted, dry-roasted peanuts<br /> 1 (1-ounce) slice white bread<br /> 1/2 teaspoon salt<br /> 1/8 teaspoon black pepper<br /> 4 (4-ounce) chicken cutlets<br /> 1 1/2 teaspoons canola oil<br /> Cooking spray<br /> Cilantro sprigs (optional)<br /> </p> <div class="rcpdetail"> Preparation 1. Combine first 3 ingredients in a small bowl, tossing well. <p> 2. Combine peanuts and bread slice in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the breadcrumb mixture. </p> <p> 3. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture. Garnish with cilantro sprigs, if desired. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 cutlet and 1/4 cup salsa) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 219(30% from fat); FAT 7.4g (sat 1.1g,mono 3.4g,poly 2.1g); PROTEIN 28.9g; CHOLESTEROL 66mg; CALCIUM 27mg; SODIUM 398mg; FIBER 1.3g; IRON 1.2mg; CARBOHYDRATE 9.1g<br /> </p> </div> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1723409#"><img alt="Coriander-Crusted Tuna with Black Bean Salsa" src="http://i.timeinc.net/recipes/i/recipes/ck/08/04/crusted-tuna-ck-1723409-l.jpg" /></a><br /> Coriander-Crusted Tuna with Black Bean Salsa<br /> <br /> This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. </p> <p> Ingredients </p> <p class="ingred"> 1 tablespoon ground coriander<br /> 1 teaspoon ground cumin<br /> 3/4 teaspoon kosher salt, divided<br /> 1/4 teaspoon black pepper<br /> 4 (6-ounce) tuna steaks (about 1 inch thick)<br /> 1 tablespoon olive oil<br /> 1 cup diced plum tomato (about 3 tomatoes)<br /> 1/2 cup chopped yellow bell pepper<br /> 1/4 cup sliced green onions<br /> 3 tablespoons chopped fresh cilantro<br /> 2 tablespoons fresh lime juice<br /> 1 (15-ounce) can no-salt-added black beans, rinsed and drained<br /> Cilantro sprigs (optional)<br /> </p> <div class="rcpdetail"> Preparation 1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish. <p> 2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat. </p> <p> 3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 tuna steak and about 3/4 cup salsa) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 356(31% from fat); FAT 12.3g (sat 2.6g,mono 5.2g,poly 2.9g); PROTEIN 43.9g; CHOLESTEROL 65mg; CALCIUM 64mg; SODIUM 501mg; FIBER 4.9g; IRON 3.1mg; CARBOHYDRATE 15.4g<br /> <br /> </p> </div>