Baked Apples with Cherries and Almonds

Ingredients:
· 1/3 cup dried cherries, coarsely chopped
· 3 tablespoons chopped almonds
· 1 tablespoon wheat germ
· 1 tablespoon firmly packed brown sugar
· 1/2 teaspoon ground cinnamon
· 1/8 teaspoon ground nutmeg
· 6 small Golden Delicious apples, about 1 3/4 pounds total weight
· 1/2 cup apple juice
· 1/4 cup water
· 2 tablespoons honey
· 2 teaspoons canola oil

Directions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed. Set aside.
3. The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
4. Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity. Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them.
5. Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50 to 60 minutes.
6. Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature.

Pasta with Chicken and Mushrooms

Ingredients:
· 2 boneless, skinless chicken breasts, each 4 ounces
· 1 tablespoon olive oil
· 1/2 cup chopped white onion
· 1 cup sliced mushrooms
· 1 cup white beans, cooked
· 2 tablespoons chopped garlic
· 1/4 cup chopped fresh basil
· 12 ounces uncooked rotelle pasta
· 1/4 cup Parmesan cheese
· Ground black pepper, to taste

Directions:
1. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
2. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
3. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and sauté until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
4. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
5. Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.
6. Divide the pasta among the plates. Garnish each with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.

Grilled Salmon

Ingredients:
· 4 tablespoons chopped fresh basil
· 1 tablespoon chopped fresh parsley
· 1 tablespoon minced garlic
· 2 tablespoons lemon juice
· 4 salmon fillets, each 5 ounces
· Cracked black pepper, to taste
· 4 green olives, chopped
· 4 thin slices lemon

Directions:
1. Prepare the grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
2. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
3. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat.
4. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 degrees (about 4 minutes longer). Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Marinated Portobello Mushrooms with Provolone

Ingredients:
· 2 Portobello mushrooms, stemmed and wiped clean
· 1/2 cup balsamic vinegar
· 1 tablespoon brown sugar
· 1/4 teaspoon dried rosemary
· 1 teaspoon minced garlic
· 1/4 cup grated provolone cheese

Directions:
1. Preheat the broiler. Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless side up.
2. In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.
3. Broil the mushrooms, turning once, until they're tender, about 4 minutes on each side. Sprinkle grated cheese over each mushroom and continue to broil until the cheese melts. Transfer to individual plates and serve immediately.

Beef Stroganoff

All this week we'll be talking about Heart Healthy Recipes.  Since February is officially deemed American Heart Month by the American Heart Association, I thought we would talk about the importance of a healthy heart.  According to the CDC (Center for Disease Control), one in every four deaths in the U.S. is a result of heart disease, making it the #1 killer of both men and women.  So how can we prevent this from happening?  We can alter our diets to include limited amounts of fats and sodium and increasing our intake of fresh fruits and vegetables.  We can also work that heart muscle through exercise.  
 
So, this week's recipes are approved by the Mayo Clinic.  I thought I needed to defer to the experts when talking about something as serious as the heart.  And can I just say, that in addition to diet and exercise, keeping a healthy heart might include a few other things.  This month is as good a time as any to  increase our intake of laughter, forgiveness and to show our loved ones just how much we love them.  Happy February!  
 
Ingredients:
· 1/2 cup chopped onion
· 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
· 4 cups uncooked yolkless egg noodles
· 1/2 can fat-free cream of mushroom soup (undiluted)
· 1/2 cup of water
· 1 tablespoon all-purpose flour
· 1/2 teaspoon paprika
· 1/2 cup fat-free sour cream

Directions:
1. In a nonstick frying pan, sauté the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.
2. Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until tender, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
3. In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
4. Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
5. To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.