Bacon, Egg, and Tomato Strata
This strata has all of the flavors we love
in a BLT, with more!

4 slices of bacon
1 (10 oz.) package sliced mushrooms
1 medium onion, thinly sliced
2 garlic cloves, minced
2 cups milk
4 large eggs
2 egg whites
6 cups (approx. 3/4 lb.) firm whole wheat bread,
   cut into 3/4-inch cubes
1 1/2 cups shredded extra-sharp cheddar cheese
1 cup halved grape tomatoes

Cook the bacon in a large nonstick skillet until crisp; transfer to a plate to cool, then crumble. Pour out and discard all but 2 teaspoons of the fat remaining in the skillet. Return the skillet to the heat and add the mushrooms, onion and garlic. Saut? until soft, about 10 minutes. Remove from the heat and let cool. Set aside.

Beat together the milk, eggs and eggs white in a large bowl. Spray a 9 x 13-inch baking dish with nonstick spray. Spread half of the bread cubes over the bottom, and then sprinkle with half of the cooled vegetable mixture and one-third of the cheese. Pour over half of the milk-egg mixture. Repeat with the remaining bread cubes and vegetable mixture; top evenly with the crumbled bacon and tomato halves and sprinkle with the remaining cheese. Pour over the remaining milk-egg mixture and press down with a spatula to make sure all the bread pieces are soaked. Lay a sheet of plastic wrap directly on the surface of the casserole; refrigerate at least 6 hours or overnight.

To bake, preheat the oven to 325°. Remove the plastic wrap and cover the casserole with foil. Bake until puffy, about 45 minutes; remove the foil and continue baking until lightly browned along the edges, 10-15 minutes more.

4 center-cut salmon fillets, with skin on (about 6 oz. each)
2 Tbls. olive oil
2 Tbls. fresh lime juice
Salt and freshly ground black pepper, to taste

For the salad:
4 cups of mixed greens (romaine, arugula, spinach, etc.)
2 cups grape or cherry tomatoes, halved
1/4 cup diced (1/4 inch) red onion
Salt and freshly ground black pepper, to taste
1 Tbls. extra-virgin olive oil
1 Tbls. red-wine vinegar

Place the salmon in a shallow dish to fit. Combine the oil, lime juice, salt and pepper. Pour over the salmon and let marinate in the refrigerator, covered, for 1 hour, turning once. Lightly oil the grill before preheating it. Put the salmon on top and grill it, skin-side down, for 8-13 minutes (depending on thickness), until medium-rare or to desired doneness.

Meanwhile, combine all the salad ingredients in a bowl. Place a salmon fillet in the center of each of 4 dinner plates. Divide the salad equally atop each piece of fish. Serves 4 with 340 calories, 19 g fat each serving.

1/2 cup pecans (1 3/4 ox.)
2/3 cup graham-cracker crumbs or 5 graham crackers, crushed
2 Tbls. sugar
3 Tbls. unsalted butter, melted
2 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lemon juice

Whipped cream

Preheat oven to 350°. In a heavy skillet, toast pecans until golden. Watch carefully, frequently stirring. Set aside to cool.

In a food processor, finely grind graham crackers, sugar and pecans. Add the butter and process until completely combined. Press mixture into a 9-inch pie dish, spreading across bottom and pressing up the sides. Bake until crust is lightly browned, about 7 to 8 minutes. Set aside to cool on a rack.

In a large bowl, beat the egg yolks with the condensed milk. Stir in the lemon juice. Spoon filling into cooled piecrust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled at least 1 hour.