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Salmon with Pepita-Lime Butter

Ingredients:
1 tablespoon unsalted pepitas
1 ½ teaspoons butter
¼ teaspoon freshly grated lime zest
1 tablespoon lime juice
1/8 teaspoon chili powder
8 ounces salmon fillet, skinned and cut into 2 portions
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation:
Toast pepitas. Place in a small bowl with butter, lime zest,
lime juice and chili powder.

Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.

Vegetable Lasagna

Ingredients:
3 oz lasagna noodles
1 1/3 cup frozen mixed vegetables (zuchini, squash etc.)
2/3 cup fresh mushrooms
2 tomatoes
½ cup reduced fat sour cream
1 medium egg
½ cup low-fat milk
1 tablespoon tomato paste
1 tablespoon Italian seasoning
4 tablespoons grated parmesan
4 tablespoons grated mozzarella (part-skim)
1 tablespoon olive oil
salt and pepper to taste

Preparation:
Grease a casserole dish with some olive oil and lay out the lasagna noodles. Chop mushrooms and tomatoes. For the sauce, whisk the egg with sour cream, milk, tomato paste, and Italian herbs. Layer mixed vegetables, mushrooms, tomatoes, sauce, cheese, and lasagna noodles in the dish. Repeat layering, leave some sauce and cheese for the top layer.

Bake at 375°F for about 50 miunutes. Cover with aluminum foil towards the end of the baking time to avoid dehydration.