Entrees

4 boneless skinless chicken breast halves, cut into thin strips (veggie alternative: tofu strips)

1/4 cup chopped onion

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

3/4 cup milk

1 cup sour cream

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups shredded mozzarella cheese

8 (8 inch) flour tortillas

1 teaspoon minced fresh parsley

Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.

1 8- or 9-inch pie crust, partially prebaked

1 tablespoon olive oil

2 cups chopped leeks

3 eggs

1 1/4 cups plain yogurt

1/4 teaspoon sea salt

1/2 cup shredded cheese

2 tablespoons parmesan cheese

1/4 cup chopped parsley

Preheat oven to 350 F. Prepare pie crust and place in 8- or 9-inch pie pan. With fork, prick crust all over. Bake 10 minutes. Remove from oven. Increase oven temperature to 375 degrees.

Warm skillet to medium-low heat. Add olive oil and leeks. Let cook, stirring occasionally for about 10 minutes, or until soft. In bowl, beat together eggs, yogurt, and sea salt until smooth. Stir in cheeses, parsley, and cooked leeks. Pour mixture into prepared pie crust. Bake 40 minutes, or until center is set. Cool 10 minutes before cutting.

4 (4-ounce) salmon fillets, skin removed

1 tablespoon lime or lemon juice

1/2 cup panko (Japanese bread crumbs), or substitute dry bread crumbs

1/4 cup flaked sweetened coconut

Salt and freshly ground pepper, to taste

Preheat oven to 425 F.

Place salmon fillets on baking pan and brush with lime or lemon juice. In a separate dish, combine panko, coconut, salt and pepper. Dredge each fillet in mixture and return to pan. Sprinkle remaining panko over fillets. Bake for 12 to 15 minutes.