For those who are trying to eat healthier during the new year...

I have been really busy lately but promised to share a few recipes with those trying to eat healthier.....

Grilled Salmon with Ginger-Orange Mustard Glaze

1/4 cup orange juice
1/4 cup low-sodium soy sauce
1/4 cup cream sherry (I don't use it and it still tastes good without it)
1/4 cup Dijon mustard
2 Tbsp grated peeled fresh ginger
2 Tbsp honey
4 (6 oz) salmon fillets

1. Combine first 6 ingredients in a large ziploc bag. Add salmon and marinate in fridge for 30 minutes. Remove fish from bag, reserve marinade.
2. Preheat broiler.
3. Place fish on broiler pan coated with cooking spray and cook for 10 minutes or until fish flakes easily when tested with fork. Baste with marinade.
4. Place remaining marinade in small saucepan and bring to a boil. Serve with fish.

Raspberry-Balsamic Chicken with Carmelized Onions

4(4 oz) boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam (I use Polaner's All Fruit)
1 Tbsp balsamic vinegar
1 Tbsp low-sodium soy sauce
1 tsp bottled minced ginger
1/2 tsp dried crushed rosemary

1. Sprinkle the chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken to pan; saute 4 minutes on each side. Flip chicken and add onions to pan. Cook chicken until chicken is cooked through and onions are golden brown. Remove chicken and onions from pan and set aside.

2. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken to pan; cook 3 minutes, stirring occasionally.

Pork Tenderloin with Dried Apricot and Onion Marmalade

Pork:
1 tsp salt
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground red pepper
2 (1 lb.) pork tenderloins, trimmed
cooking spray

Marmalade:
1 Tbsp olive oil
4 cups thinly sliced yellow onion
1 cup dried apricots, diced
1 (14.5 oz) can fat-free, less-sodium chicken broth
1 Tbsp grated orange rind
1 cup orange juice
1/4 cup sherry vinegar (or 2 Tbsps dry sherry with 2 Tbsps cider vinegar)
2 tsp sugar
1/4 tsp salt
1/4 tsp ground cloves

1. Preheat oven to 350 degrees

2. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in 13x9-inch baking dish. Bake at 350 degrees for 25 minutes or until thermometer registers 160 degrees. Let stand 5 minutes before slicing.

3. To prepare marmalade, heat oil in same skillet over medium heat. Add onion; cook 8 minutes or until tender stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve with pork.

Hope you enjoy!

Beth

EDITED: Moved to diet and recipes section-kitkatz,moderator