Sesame Ginger Glazed Asparagus

We put this sauce over plain grilled asparagus.

Combine:
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon minced garlic
1 teaspoon minced ginger

Microwave for ~1.5 minutes.
Drizzle over asparagus nizzle.

Chicken Parmesan Burgers

2 (3 ounce) square ciabatta rolls

1 garlic clove

1/2 pound ground chicken

1/3 cup plus 2 tablespoons lower sodium marinara sauce, divided

1/2 teaspoon fresh rosemary

1/2 teaspoon fresh thyme

1/4 teaspoon crushed red pepper

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

Cooking Spray

1/4 cup shredded part-skim mozzarella cheese, divided

Basil leaves

1. Preheat broiler

2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until slightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

3. Preheat oven to 375 degrees

4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4 inch thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375 for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

ENJOY!!

Crab Cakes......Yummylicious!

This recipe is from the cooking light magazine and it is spectacular!

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

3 tablespoons light mayonnaise

2 teaspoons dijon mustard

3/4 teaspoon old bay seasoning

1/2 teaspoon worshesterchire sauce

2 egg whites

1 pound lump crabmeat, drained and shell pieces removed

1 1/2 cups panko (Japanese breadcrumbs) - I made my own bread crumbs from whole grain bread!

1 tablespoon olive oil, divided

cooking spray

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cups breadcrumbs. Cover and chill 30 minutes.

2. Divide crab mixture into 6-8 equal portions; shape each into 3/4 inch thick patty. Place remaining 3/4 cups breadcrumbs in shallow dish. Working with 1 patty at a time, dredge in breadcrumbs. Repeat procedure with the remaining patties and breadcrumbs.

3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining oil, cooking spray, and remaining 4 crab cakes.

Note: I used more oil than recommended and did not coat the cakes with cooking spray before cooking.

ENJOY!!!!