Sorry...I disappeared!!!

Wouldn't you know, I leave for vacation, and drop all responsibility for this webpage!!  Sorry!!!  So, back at it!!  A few recipes for the upcoming weekend and week!

Avocado Salmon Cakes Mix two 6-ounce cans salmon, 2 eggs, 1/2 cup bread crumbs, 1/3 cup milk, 1 shredded zucchini, and 2 teaspoons curry powder. Stuff into 8 greased muffin cups. Bake at 350°F for 25 minutes. In a food processor, puree 1 avocado, 1/2 cup yogurt, juice of 1 lime, 1 teaspoon wasabi, and 1/4 teaspoon salt. Serve salmon cakes with avocado sauce.

Smoky Black Bean Stew (Runnersworld.com)
A single cup of black beans packs 15 grams of fiber, plus an equal amount of muscle-building protein. “Natural high-fiber foods help promote fullness,” says Marni Sumbal, M.S., R.D., owner of Trimarni Coaching and Nutrition in Jacksonville, Florida. “That can help reduce caloric intake at meals and curb cravings throughout the day.” Recent research from Purdue University shows that the compound that gives hot peppers their fiery kick may also boost calorie-burning and temper appetite, helping lower your calorie intake.
Simmer This:  Heat 2 teaspoons canola oil in a pot. Cook 1 diced onion and 1 sliced carrot for 5 minutes. Add two 15-ounce cans drained black beans, one 28-ounce can diced tomatoes, 1 1/2 cups vegetable broth, 1 cup sliced roasted red pepper, 1 tablespoon minced canned chipotle pepper in adobo sauce, 1 teaspoon cumin, and salt and pepper. Simmer 20 minutes. Stir in zest of 1 orange and 1 tablespoon fresh thyme. Serve with diced avocado.

Chicken Yakitori Rice Bowl (Cooking Light, Nov 2012)

• 2 (3.5-ounce) bags boil-in-bag basmati rice
• 1/4 cup lower-sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 3 tablespoons sugar 
• 1 tablespoon rice vinegar
• 2 tablespoons fat-free, lower-sodium chicken broth 
• 3 teaspoons peanut oil, divided
• 1 pound skinless, boneless chicken thighs 
• 8 ounces snow peas, halved lengthwise diagonally
• 1 bunch green onions, cut into 1-inch pieces

Preparation

1. 1. Cook rice according to package directions, omitting salt and fat.
2. 2. Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
3. 3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
4. 4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

Also check out this link from Cooking Light:
80 Fast Menus Under 40 Minutes