Sesame Green Beans

1 lb green beans, trimmed
2 tsp rice wine vinegar
½ tsp toasted sesame oil
Coarse salt
Pepper
1 tsp sesame seeds

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 5 to 7 minutes.

Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Soy-Glazed Salmon

1 Tbsp soy sauce
1 Tbsp honey
1 tsp grated ginger
Salt
Pepper
4 (6 oz) salmon steaks

Heat broiler with rack set 4 inches from heat. In a small bowl, whisk together the soy sauce, honey, and ginger.

Spray a rimmed baking sheet with non-stick cooking spray. Arrange salmon and sprinkle with salt and pepper; brush with soy mixture. Broil until browned and opaque throughout, 5-6 minutes.

Cumin Roasted Potatoes

These potatoes come out almost like french fries - they're crispy on the outside and really creamy on the inside. They go really well with Chicken with Lime Sauce. In fact, you can put the potatoes in the oven, start the chicken, and have the both done at the exact same time.

2 large baking potatoes, unpeeled and cut into ½ inch slices
1 tbsp. olive oil
1 tsp. ground cumin
1 clove garlic, minced
½ tsp. salt
¼ tsp pepper

Preheat oven to 500º.

Combine olive oil, cumin, garlic, salt and pepper in small bowl. Arrange potatoes on a baking sheet coated with cooking spray. Spoon mixture over potatoes and toss to coat. Bake for 20 minutes or until done.

Chicken with Lime Sauce

Lime sauce sounded a little strange to me when I first tried this recipe, but it works, and it's really quick! Serve with Cumin Roasted Potatoes.

4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp pepper
2 tsp olive oil
¾ cup low-sodium chicken broth
1 Tbsp brown sugar
3 Tbsp lime juice, divided
2 tsp Dijon mustard
2 Tbsp water
1 tsp cornstarch
1 Tbsp butter

Place each chicken breast between plastic wrap and pound to ¼-inch thickness. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side until browned. Remove from pan; keep warm.

Add chicken broth, sugar, 2 Tbsp lime juice, and mustard to pan; cook over medium heat, scraping pan to loosen fond.

Combine water and cornstarch in small bowl. Add cornstarch mixture to pan; stir well with whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 Tbsp lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is heated through.