Cauliflower Salad

Cauliflower Salad By Chef K.T. Murphy Ingredients: 1 C. shredded carrots 1 C. sliced cauliflower ½ C. chopped pecans 1 C. spinach or other greens Black pepper Directions: Slice cauliflower in ¼ to 1 inch slices. Tear greens into small pieces. Toss all ingredients together. Add pepper to taste. Chill and serve with your choice…

Cheesy Tarragon Fish

Cheesy Tarragon Fish By Chef K.T. Murphy Ingredients: 1 lb. fish filets ½ C. plain nonfat yogurt 1 teaspoon tarragon 1 oz. grated reduced-fat mozzarella cheese Cooking spray Directions: Arrange fish in nonstick casserole, which has been coated with cooking spray. Bake uncovered at 450 degrees F for 5 minutes. Drain off liquid and mix…

Orange Pork Chops

Orange Pork Chops By Chef K.T. Murphy Ingredients: 4 lean pork chops 1/3 C. light orange marmalade 2 Tablespoons Dijon mustard 1 medium onion, chopped Instructions: Mix marmalade and mustard in a small saucepan over medium heat. Stir until marmalade has melted. Place pork chops on boiler rack for about six minutes. Turn over and…