Really good recipes!

Many of you have asked about the recipes...so here they are

Spinach and Cheese Torta
1 (6 ounce) bag baby spinach
2 large eggs
1 egg white
1/2 c. shredded reduced-fat Mexican four-cheese blend
1/2 c. fat-free milk
1 tbsp chopped fresh cilantro
1/2 tsp salt
1/8 tsp freshly ground pepper
4 (8 inch) spinach or whole-wheat flour tortillas
3/4 c. diced roasted red peppers (not stored in oil).

1. Preheat oven to 350. Spray 9 inch round cake pan with nonstick spray.
2. Put the spinach in a large microwavable bowl. Cover with plastic wrap; prick a few holes in the plastic. Microwave on high until hte spinach starts to wilt, 2 minutes. Uncover and let cool. Squeeze the spinach to remove the excess liquid; chop coarsely.
3. Meanwhile, put the eggs, egg white, cheese, milk, cilantro, salt and ground pepper in a bowl, beating with a whisk to combine.
4. To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers. Top with 1 tortilla and then the remaining spinach and tortilla. Pour the egg mixture over the top.
5. Bake until firm, about 20 minutes. remove the torta from the oven and increase the heat to a broil. Broil the torta 5 inches from the heat until just browned on top, about 1 minute. Let stand 5 minutes. Invert the torta on a cutting board and cut into 4 wedges.

Prep time:20 minutes
Cook time: 23 minutes
Serves: 4
***I did not use a 9 inch cake pan because I didn't have one. That is why, if you see the picutre, the egg cheese mixture was all around it. If it's in a 9 inch cake pan it will be more centered to the tortillas.***

Miso-Glazed Cod
2 tbsp miso (in a packet in Asian food aisle for seasoning)
1 1/2 tbsp rice vinegar
1 tbsp hot water
2 tsp canola oil
1 tsp grated peeled fresh ginger
1 garlic clove, crushed through a press
1 (1 1/4lb) skinless center-cut cod fillet (1 inch thick), cut into 4 pieces
1/4 tsp freshly ground pepper
Lemon wedges (optional)

1. Preheat the broiler. Line a small baking pan with foil; lightly spray the foil with canola nonstick spray.
2. Combine the miso, vinegar, hot water, oil, ginger, and garlic in a cup; beat with a whisk until smooth.
3.Place the cod in the baking pan; sprinkle with the pepper. Spread the top of each piece with one quarter of the miso mixture. Broil the cod 5 inches from heat just until opaque in the center. 8-10 minutes. Serve at once with lemon wedges (if using).

Prep: 10minutes
Cook: 8minutes
Serves: 4