Green Onion Latkes

Ingredients:
1 (20-ounce) package refrigerated hash browns
2 green onions (rinsed)
2 eggs (or 1/2 cup egg substitute)
1/2 cup flour
1 1/4 teaspoons kosher salt
1 teaspoon caraway seeds
1/2 teaspoon pepper
3 tablespoons extra-virgin olive oil, divided

Steps:
1. Place potatoes in medium bowl. Slice onions thinly; stir into potatoes.

2. Preheat large sauté pan on medium-high 2–3 minutes. Stir remaining ingredients (except olive oil) into potatoes until well blended.

3. Place 1 tablespoon of the oil in pan; swirl to coat. Spoon 1–2 tablespoons potato mixture into pan; spread into a 3-inch patty (four patties in each batch). Cook 3–4 minutes on each side or until golden. Repeat with remaining oil and potatoes; serve.

Chicken with Apricots

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 cup dried apricots
1/4 cup sliced green olives
1 1/4 lb chicken fillets
1 teaspoon dried oregano
2 teaspoons minced garlic
1/8 teaspoon pepper
1 bay leaf
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup red wine vinegar

Steps:
1. Preheat large sauté pan on medium-high 2–3 minutes. Chop apricots and olives coarsely.

2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 2–3 minutes (do not turn). Turn chicken; add garlic, apricots, and olives. Cook 2–3 minutes, stirring occasionally, or until garlic begins to soften. 3. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5–7 minutes, turning chicken once, or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

4. Remove chicken from pan; increase heat to medium. Cook sauce 2–3 minutes or until slightly thickened. Remove and discard bay leaf. Slice chicken and serve with sauce.

Garlic Roasted Peppers
Ingredients:
nonstick aluminum foil
3 medium bell peppers (green, yellow, orange, and/or red; rinsed)
2/3 cup mojo marinade
cooking spray

Steps:
1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with nonstick foil. Cut peppers lengthwise into quarters; remove seeds and membranes. Place peppers in medium bowl.

2. Stir mojo into peppers until evenly coated. Let stand 5 minutes, turning occasionally, to marinate. NOTE: The peppers can be marinated overnight for more flavor; just place in a large zip-top bag and refrigerate.

3. Arrange peppers in single layer on baking sheet. Pour remaining mojo over peppers; then coat top of peppers with cooking spray. Broil 3–4 minutes or until peppers begin to brown.

4. Turn peppers over; broil 3 more minutes or until tender. Serve.

Easy Fruit Salad
Ingredients:
1 pear (rinsed)
1 (8-ounce) can pineapple chunks in juice (drained)
1/2 cup pre-diced celery
1/2 cup light mayonnaise (or salad dressing)
1/3 cup + 2 tablespoons chopped walnuts
4 Bibb lettuce leaves (rinsed)

Steps:
1. Quarter pear; remove and discard core. Chop pear into 1/2-inch pieces (about 1 cup); place in medium bowl.

2. Add pineapple and celery; stir in mayonnaise and 1/3 cup of the walnuts. Chill until ready to serve.

3. Arrange lettuce leaves on serving plates; mound fruit mixture on lettuce and sprinkle with remaining 2 tablespoons walnuts. Serve.