Heat oil in a large skillet. Add onion and cook, stirring occasionally, about 5 minutes, until tender. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes. Read More

A small amount of flour is all that’s needed to make a satisfying coating for these flavorful scallops. Balsamic reduction provides culinary flair and dense flavor.

• 1⁄4 cup balsamic vinegar
• 1⁄4 cup red wine vinegar
• 3⁄4 pound sea scallops
• Salt and pepper
• 1⁄4 cup flour
• 1 tablespoon extra-virgin olive oil
• Chives, chopped, for garnish

In a small glass or stainless steel saucepan over low heat, combine the balsamic and red wine vinegars. Simmer until the mixture reaches a syrupy consistency. Set aside. Rinse the scallops and pat dry; halve large scallops horizontally if necessary. Season to taste with salt and pepper. Dredge scallops in flour and shake off excess (scallops should be very lightly coated). Discard the flour.

Heat the oil in a large skillet over medium-high heat. Arrange the scallops in a single layer and cook until golden brown. Turn scallops and sear the other side until golden.
Drizzle plates with balsamic syrup. Place the seared scallops on top of the syrup and
sprinkle with chives.

2 Servings
Nu trition Information per serving:
Calories: 310
Fat: 9 g (26% calories from fat)
Protein: 40 g (52% calories from protein)
Carbohydrates (net): 11 g (22% calories from carbohydrates)

Cod takes on the distinctive flavor of capers and olives in this Italian-inspired dish. For a steamed option, place the fish in a steamer basket over boiling water for 5 minutes. Add the remaining ingredients on top of the fish and steam for an additional 3 to 4 minutes.

• 4 cod fillets (6 ounces each)
• 1 can (14.5 ounces) Italian-style stewed tomatoes
• 1 tablespoon drained capers
• 16 pitted ripe black olives
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon herbes de Provence

Preheat the oven to 375°F. Rinse the cod and pat dry. Lightly coat a large baking dish with olive oil cooking spray and arrange fillets in dish, folding thin tail ends under to give fillets even thickness. Pour the tomatoes and their juices over fish. Sprinkle with the capers and olives, followed by the cheese and herbs. Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

4 Servings
Nutrition Information per serving:
Calories: 239
Fat: 5 g (17% calories from fat)
Protein: 40 g (71% calories from protein)
Carbohydrates (net): 6 g (12% calories from carbohydrates)