Tuna Salad On Pumpernickel Bagel
4 servings
Ingredients
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Directions
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Red Snapper, Italian Style
Ingredients
Add a side of cooked green peas and mashed potatoes.
Baked Chicken Roll-Ups
Ingredients
3 large boneless chicken breasts
6-8 slices deli ham
6-8 slices Swiss cheese
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 sick-8 oz- undated butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup finely chopped fresh basil
Directions
Cut the beasts into 2 or 3 thin cutlets. Place between sheets of plastic wrap to flatten into 1/4 inch cutlets.
Season the cutlets with salt and pepper.
Melt the butter and add the onion and garlic powder to the butter.
Combine the brad crumbs with the grated Parmesan and basil.
Cut each slice of Swiss cheese in half. Fold each slice of ham in half.
Place a half slice on Swiss cheese on top of each cutlet. Place a slice of folded jam on top of each Swiss cheese covered cutlet. Top the ham with a half slice of cheese. Starting with the narrow end of each cutlet. Roll up the cutlet tightly.
Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.
Place the rolls seam side down in a buttered baking dish. Pour any extra butter over the breaded cutlets.
Cover the dish and refrigerate for at least an hour.
Preheat the oven to 400 degrees F. Bake the cutlets for 30 minutes. The coating will be lightly brown. Serve with roasted potatoes and a green vegetable.
Salmon With Roasted Grapes
6 servings
1 1/2 lb salmon fillet, cut into 6 equal pieces
2 cups of organic red grapes
1 large onion, sliced
1 tablespoon of lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Olive oil
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.
Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.
Baked Potato Wedges
Ingredients
3 Russet Potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..
Green Beans With Onions and Mushrooms
Ingredients
1 lb green beans, ends trimmed
1 tablespoon olive oil
Half a medium onion, diced
4 oz sliced mushrooms
Sat and pepper to taste
Directions
Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.
Ingredients
1 1/2 lb red snapper fillet, cut into 6 equal pieces
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
Salt and Pepper to taste
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking pan.
Place the fish fillets in the pan skin side down and sprinkle with salt and pepper.
Heat the butter, oil and garlic in the microwave about 30 seconds.
Brush the mixture on the fillets and press the Parmesan cheese equally on the fish fillets.
Directions
Place the pan in the oven and bake for 18-20 minutes.
Serve with my pasta recipe in the pour titled, Eat Your Vegetables.
Pasta With Zucchini, Tomatoes And Mushrooms
6 servings
Ingredients
8 oz sliced mushrooms
1 pint cherry tomatoes, quartered
1 large or 2 small zucchini, diced
1 small red onion, finely chopped
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons salt plus extra for the pasta
1 teaspoon coarse black pepper
1 lb short pasta
1/2 cup grated Parmesan cheese
Directions
Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.
With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.
Cool the pasta in boiling salted water until al dente instructions on the pasta package.
4 servings
For the chicken
1 lb chicken tenders, about
12 cup plain Greek yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
For the salad
1 medium head Romaine lettuce, torn into small piecess
Half a red onion diced
Half a medium cucumber, diced
hHalf a red bell pepper, diced
1/2 cup chopped fresh tomatoes
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
For the dressing
1/4 cup lemon juice
1 garlic clove, minced
1/4 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Dirrections
Marinate the chicken overnight-combine the chicken and the marinade ingredients in a ziplock bag and refrigerate for several hours or overnight.
For the dressing-combine the ingredients in a jar, shake well and set aside.
To cook the chicken
Heat 2 tablespoons olive oil in a large skillet. Add the chicken in a single layer. Cook 5 minutes, turn the tenders over and cook 5 more minutes.
Assemble the salad ingredients in a large salad bowl, add some of the dressing and mix well. Serve on individual plates, top with each with several chicken tenders. Serve the remaining dressing on the salad with warm pita bread.
Sausage and Peppers Hero Sandwiches
2 servings
Ingredients
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Directions
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
Greek Omelet
Ingredients
8 large eggs, beaten
1 tablespoon of olive oil
1 medium onion, diced
1 cup diced fresh tomatoes
1-10 pkg frozen spinach, defrosted and drained
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled
Directions
PREHEAT THE BROILER.
Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper and sauté for 3 minutes.
Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.
Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.
Buttery Braised Potatoes
Ingredients
3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved
1 cup water
2 tablespoon butter
1 garlic clove, minced
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon lemon juice
Directions
Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt. Bring to a simmer over medium heat. Cover pan and cook 10 minutes.
Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates. Add lemon juice and parsley. Serve with the omelet.
Nut-Crusted Fish Fillets
Ingredients
2 white fish filets (6 oz. each) {I used red snapper}
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped {your choice}
1 teaspoon each of fresh parsley, chives, rosemary, and thyme
Directions
Sprinkle the fish with salt and pepper. Place skin side down on a baking sheet or pan.
Combine mustard and honey, and brush on top of the fish.
Mix nuts, and herbs together and sprinkle on the fish.
Bake at 400°F 15 minutes or until flaky.
Creamy Lemon Butter Sauced Gnocchi
Ingredients
1- pkg shelf-stable potato gnocchi, about 17 oz
1/2 cup grated Parmesan cheese
Sauce
Juice of two lemons
8 tablespoons butter
2 garlic, grated
Salt to taste
⅓ cup heavy cream
Chopped parsley for garnish
Directions
Cook the gnocchi according to the package directions. As they rise to the top of the boiling water, scoop them out with a spider to a pasta bowl.
Heat the sauce ingredients until the butter is melted. Add the cheese and poor over the gnocchi. Mix well. Sprinkle with parsley and serve.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
