Ingredients
1/2 cup red bell pepper, finely chopped
1/4 cup green onions, finely chopped
1/2 cup sugar snap peas, finely chopped
2 tablespoons fresh cilantro, finely chopped
12 oz sea scallops
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 1/2 cups water
1 cup orzo pasta
3/4 cup Asian ginger vinaigrette
1 tablespoon toasted sesame seeds (optional)

Prep

• Chop pepper, onions, peas, and cilantro.

Steps

1. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place scallops in pan; cook (or sear) 1–2 minutes on each side. Remove from pan; cover to keep warm. Place water in same pan; bring to a boil.
2. Stir in pasta and reduce heat to medium; cook and stir 8–10 minutes or until tender and water has been absorbed.
3. Stir in peppers, onions, peas, cilantro, vinaigrette, and scallops; reduce heat to low and cook 1–2 minutes or just until scallops are opaque (veggies will be crisp-tender). Remove from heat; top with sesame seeds and serve.

CALORIES (per 1/4 recipe) 380kcal; FAT 8g; CHOL 65mg; SODIUM 870mg; CARB 44g; FIBER 3g; PROTEIN 34g; VIT A 20%; VIT C 70%; CALC 6%; IRON 25%

Ingredients
12 slices Bakery thin white sandwich bread
1 cup fresh cherries
2 tablespoons cherry jam
1/4 cup whole milk ricotta cheese
2 eggs (or 1/2 cup egg substitute)
4 tablespoons unsalted butter

Prep

• Remove crusts from bread.
• Remove cherry stems and pits; chop coarsely.

Steps

1. Combine cherries, jam, and cheese for filling.
2. Brush six bread slices with egg, then top each bread slice with 2 tablespoons of the cherry mixture. Add second bread slice; crimp edges using a fork.
3. Preheat large nonstick sauté pan on medium 2–3 minutes. Brush pies with egg. Place butter in pan, then add pies; cook 1–2 minutes on each side or until golden. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 180kcal; FAT 10g; CHOL 25mg; SODIUM 170mg; CARB 18g; FIBER 1g; PROTEIN 5g; VIT A 8%; VIT C 2%; CALC 6%; IRON 6%