Sizzling Shrimp Scampi

2 sticks unsalted butter, softened
3 large garlic cloves, very finely chopped
1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoons chopped thyme leaves
Kosher salt and freshly ground black pepper
3 pounds large shrimp, shelled and deveined, tails left on
1 tablespoon thinly sliced basil leaves

Preheat the oven to 450 degrees. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.

In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.

Creamy Tomato-Stuffed Chicken

1 pound boneless, skinless chicken breast halves (4 breast halves)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 (8-ounce) package 1/3-less-fat cream cheese
3 garlic cloves, minced and divided
1/4 cup chopped dried tomatoes (not in oil)
1/2 cup chopped fresh basil, divided
1/4 cup shredded Parmesan cheese
Vegetable cooking spray
6 plum tomatoes, chopped
2 teaspoons olive oil
2 teaspoons red wine vinegar

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.

Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.

Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.

Cut chicken into slices. Serve with tomato mixture.

Citrus Shrimp Salad

Saute 3 ounces shrimp with 1 garlic clove, chopped, and 1 tablespoon lemon juice in a skillet coated with nonstick cooking spray. Combine 1/3 cup chopped bibb lettuce, 1/2 cup chopped endive, 1/2 cup chopped red cabbage, and 1/2 cup chopped fennel. Collect juice from 1/2 navel orange and 1/2 pink grapefruit. Peel and cut remaining fruit into segments. Whisk together 1/2 teaspoon olive oil and citrus juice and toss with mixed greens; 1/3 avocado, sliced; shrimp; and citrus segments. Top with 2 teaspoons Parmesan shavings and 2 teaspoons sunflower seeds.

Greek Yogurt Chicken Salad

Combine 3 tablespoons Greek yogurt; 1/2 teaspoon mustard; 1 teaspoon mayonnaise; 2 tablespoons chopped celery; 1/2 medium carrot, chopped; 1 tablespoon chopped parsley; and 1 tablespoon chopped chives. Toss with 1 cup chopped cooked chicken. Whisk together 1 cup sliced cucumber, a pinch salt, 2 tablespoons white vinegar, 1/2 teaspoon olive oil, and 1 teaspoon chopped fresh dill. Serve cucumber salad with chicken salad over 1 cup chopped romaine lettuce.

Tuna Nicoise

Mix 4 ounces canned albacore tuna, rinsed and drained, with 1 teaspoon capers, 1 teaspoon olive oil, 1 teaspoon chopped fresh flat-leaf parsley, 1 teaspoon chopped scallions, and 1 teaspoon lemon juice.

Broccoli Cheddar Soup with Chicken

Heat 1 teaspoon olive oil over medium-high heat. Saute 1 garlic clove, minced, and 1/4 cup chopped yellow onion about 2 minutes. Add 4 cups chicken stock, bring to a boil and add 2 cups chopped broccoli florets. Cover and simmer until broccoli is tender, 5 to 7 minutes. Puree, add back to skillet, and mix in 1/4 cup cooked chicken, 1/4 cup sharp cheddar, and a pinch ground nutmeg.

How to Touch Your Toes

Been a while, huh? Being able to inspect your pedi up close requires flexibility in the muscles and tendons of the ankle, knee, hip, and back. After your workout or a 10-minute warm-up — stretching while warm is the key to success — hold the following seven stretches for half a song (one and a half to two minutes) each, leaning farther into them every 10 to 15 seconds as you exhale. Stretch this way every day and within six to eight weeks, you should be nose-to-knees — or close enough!

1. Upper-calf stretch: Stand with your arms extended and palms against a wall. Take a large step back with your left foot, heel flat on the floor, and hold for two minutes. Switch sides and repeat for one to two minutes.

2. Lower-calf stretch: From the same start position, take only half a step back with your left foot, bending both knees slightly and keeping heels flat on the floor. Hold for one to two minutes. Switch sides and repeat.

3. Hamstring stretch: Lying faceup, raise your left leg straight up. Clasp your hands behind your left thigh and pull gently toward your chest; hold. Switch sides and repeat.

4. IT band and piriformis stretch: Lie faceup with your knees bent 90 degrees, feet flat on the floor. Cross your left ankle onto your right knee, left knee bent out to the side. Clasp your hands behind your right thigh and pull gently toward your chest; hold. Switch sides and repeat.

5. Hip-flexor stretch: Standing with feet together, bend your left knee and grab your left foot behind you with your left hand, pulling the heel toward your butt; hold. Switch sides and repeat.

6. Adductor stretch: Side lunge to the left with your left leg, both feet pointing forward, and hold. Switch sides and repeat.

7. Back stretch: Kneel on the floor and sit back on your heels. Extend your arms overhead and bend forward at the hips, resting your hands on a stability ball or bench in front of you. Hold.

Buffalo Ranch Chicken Dip

Makes: 1-1/4 cups dip

1/2 cup Buffalo Ranch Dressing
2 cans (4.5 oz. ea.) canned chicken, drained, OR 1 cup cut-up cooked chicken
2 ounces cream cheese
3 cups cut-up fresh vegetables (such as celery, peppers and carrots)

Combine all ingredients except celery in medium bowl. Chill or serve at room temperature with celery.

Baked Salmon with Mustard and Herbs

Preheat the oven to 350 degrees. Coat a 6-ounce salmon fillet with 1 teaspoon mustard; sprinkle with 1 tablespoon chopped dill, 1 tablespoon chopped parsley, and 1 tablespoon chopped chives and place in a baking dish. Mix 1 cup broccoli florets; 1 cup chopped cauliflower; 1 tablespoon olive oil; and 3 garlic cloves, minced. Add to baking dish alongside salmon, cover with foil, and bake until fish is cooked through, about 20 minutes.

Zucchini Lasagna

14-ounce can whole tomatoes
1 garlic clove, roasted
1 1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
zucchini
1 cup cremini mushrooms
1 cup ricotta cheese
mozzarella cheese

Preheat the oven to 400 degrees. Puree one 14-ounce can whole tomatoes; 1 garlic clove, roasted; 1 teaspoon olive oil; 1/4 teaspoon salt; and 1/4 teaspoon red pepper flakes. Set sauce aside. Heat 1/2 teaspoon olive oil in a medium skillet. Cut two 1/2-inch-thick slices lengthwise from a zucchini. Saute the slices with 1 garlic clove, minced, for 2 minutes on each side, until tender. Remove from skillet. Saute 1 cup sliced cremini mushrooms with a pinch salt for 3 minutes; set aside. In a small baking dish, layer 1/2 cup sauce, 1 slice cooked zucchini, 1/3 cup ricotta, 1 tablespoon shredded mozzarella, and mushrooms. Repeat with remaining zucchini slice, 1/3 cup ricotta, 1/2 cup sauce, and 1 tablespoon shredded mozzarella. Bake 15 minutes.