Chicken Salad
Ingredients
1 1/2 lb. boneless, skinless, chicken tenders, cut in half lengthwise
Marinade
2 large garlic cloves, minced
1 tablespoon Greek Seasoning
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Salad
1 cup mayonnaise
Half a sweet onion, finely diced
1 celery stalk, finely diced
Salt and pepper to taste
Paprika for garnish
Directions
Combine all marinade ingredients in a ziplock bag and shake well to mix.
Add chicken and shake to ensure the marinade is covering the chicken. Allow to marinate in the refrigerator overnight or for at least 6 hours.
Preheat the oven to 400 degrees F/ Oil a baking dish. Pour the chicken and marinade\de into the baking dish. Bake for 20-25 minutes until a meat thermometer registers 160 F. Drain the chicken and place it in a bowl to cool.
For the salaf
Cut the chicken into small dice, add onion, celery and m, and mayonnaise. Mix well. Adjust salt and pepper seasoning to taste. Cover and chill. When ready to serve, garnish with paprika.
Green Bean and Potato Salad
Ingredient
1 lb green beans, trimmed and cut into 1-inch pieces and cooked al dente
1 lf baby Yukon gold tomatoes, boiled in salted water until tender
Half a red onion, sliced
½ cup of your favorite Italian salad dressing
Salt and pepper to taste
Direction
Quarter the potatoes while warm and place them in a serving dish. Add the Italian dressing and let marinate for 10 minutes. Add remaining ingredients. Mix well. Leave at room temperature until serving time.
Oven Fried Green Tomatoes
Serves: 2
Ingredients
2 medium-sized green tomatoes
½ cup all-purpose flour
1 cup panko bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
Directions
Preheat oven to 400 degrees F.
Line a sheet tray with parchment paper or aluminum foil.
Place the flour in a shallow dish.
Place panko in a second shallow dish.
Add the egg to a third dish.
Slice tomatoes and pat dry.
Sprinkle tomato slices evenly with salt and pepper.
Dredge tomato slices in flour, then egg, and then in panko to coat evenly.
Place on the prepared baking sheet tray.
Bake for 20 minutes at 400 degrees F turn over after 10 minutes.
Fried Tomato Sauce Ingredients
1 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Creole seasoning
1 tablespoon horseradish
1/2 tablespoon minced jalapeno pepper
Directions
Mix all ingredients together and whisk to combine.
Store in an airtight container in the refrigerator for up to 2 weeks.
BBQ Chicken
Serves 4
NOTE: To help ensure that each breast finishes cooking at
approximately the same time, buy pieces of similar size. You can grill these chicken pieces on an outdoor grill, an indoor grill, the oven broiler, or in an air-fryer or an air-fryer with a grill plate.
Chicken
Salt
4 bone-in, skin-on chicken breast halves (about 12 ounces each)
trimmed of excess fat and skin
Ground Black Pepper
Vegetable oil
Apple Mustard Barbecue Sauce
2/3 cup apple butter or any fruit butter
1/3 cup apple cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon dry mustard powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup water
1/3 cup brown sugar
For the Chicken:
Season the chicken breasts well with salt on all surfaces. Cover with plastic wrap, and refrigerate for 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels.
Season chicken with pepper.
For the Sauce: Whisk all the sauce ingredients together in a heavy-bottomed 2-quart saucepan. Cook over low heat until thickened. Set aside.
Preheat your cooking device according to manufacturer instructions.
Cook chicken on all sides until lightly browned
and meat has faint grill marks, 6 to 8 minutes.
Brush the chicken with sauce and cook for 15 minutes, Turn the chicken over and brush with more sauce.
Cook the chicken until it reaches 160 degrees, 15 to 20 minutes longer.
Directions for the Aur-Fryer
Preheat the air fryer to 370 degrees.
Lightly coat the chicken with the BBQ sauce.
Place the chicken breasts in the air fryer basket and cook for 30 minutes, turn the chicken over after 15 minutes. Baste the chicken with the sauce.
Cook until the thickest part of the chicken reaches 165 degrees F. Thicker or larger chicken breasts may take a few minutes long.
Potato Salad
Ingredients
1 ½ lbs whole medium Yukon gold potatoes
2 hard-boiled eggs
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste.
Cover the bowl and chill in the refrigerator.
Asparagus with Roasted Red Pepper Salad
Servings4
Ingredients
1 large Jarred roasted red pepper strips, drained
1 bunch of asparagus cooked and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon pepper
Directions
Place asparagus in a serving bowl.
Add red pepper slices, olive oil, zest, juice, salt, and pepper. Toss gently and serve.
Ingredients
1 cup of each of the following vegetables cut into small pieces
Onion
Carrots
Celery
Zucchini
Green Beans
Peas
Corn
Potatoes
Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Directions
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
For 2 servings
Ingredients
2 large bell peppers
½ lb green beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to taste
Filling
4 oz ground beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Combine the filling ingredients in a medium bowl. Set aside.
Cut a thin slice off the top of the peppers. Remove seeds and set aside.
Cut green beans into 1-inch pieces.
Place the green beans, grape tomatoes, and canned tomatoes in a large casserole dish. Mix well.
Divide the filling in half and fill the peppers, pressing the mixture down into the peppers.
Place the filled peppers in the casserole dish. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 25 minutes more.
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.
Salmon Cakes
Ingredients
One 6-8 oz skinless salmon fillet
¼ cup chopped onion
¼ cup chopped celery1/4 cup chopped bell pepper
½ teaspoon seafood seasoning
⅓ cup bread crumbs
1 tank; teaspoon coarse Dijon mustard
4 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
½ cup panko crumbs
2 tablespoons vegetable oil
Lemon wedges for serving
Directions
Poach the salmon in one inch of simmering water for 3-4 minutes. Drain and flake.
Combine the salmon with the vegetables, seasoning, bread crumbs, mayonnaise, mustard, and lemon juice until well mixed.
Divide the mixture in half and form two patties. Coat the patties in panko. Refrigerate for several hours before cooking, if you can.
Heat the oil in a skillet and cook the patties until golden brown on both sides, about
Serve with lemon wedges.
Creamy Vegetable Pasta
Ingredients
14 oz pkg of vegetable-flavored noodles
2 cups heavy cream
2 tablespoons cream cheese
2 tablespoon butter
¼ cup grated Parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste
Directions
Cook pasta about 2 minutes less than al-dente – the time listed on the package. Drain.
In the pasta pot, add the cream, cream cheese, and butter. Heat over low until the cheese and butter melt. Add the pasta and simmer for several minutes in the sauce. Add the Parmesan and parsley and pour into a pasta serving bowl/
Green Bean Salad
Ingredients
1 lb of very thin green beans
Salt to taste
½ cup Italian salad dressing
Directions
Heat a medium pot of salted water to boiling. Add the green beans and blanch for 3 minutes. Drain.
Place in a bowl, drizzle with the dressing, cover the bowl and refrigerate until serving time. Toss gently before serving.
Italian Breaded Pork Chops
Ingredients
¼ cup rice flour or All Purpose Flour
1 egg, lightly beaten
1 tablespoon mayonnaise
1 cup Italian Seasoned Bread Crumbs
¼ cup Olive Oil
2 thin Pork Chops, about 5 oz each
Marinara Sauce, homemade or store-bought
Directions
In a shallow dish, beat together egg and mayonnaise.
In a separate bowl, place the flour mixed with salt and pepper to taste, and in another shallow dish place the bread crumbs/
Heat the olive oil in a medium skillet over medium heat.
Dip each pork chop into flour, egg, and then into the bread crumbs, coating evenly.
Place coated pork chop in the skillet, and brown for about 4 minutes on each side.
Serve with warm Marinara sauce.
Baked Spaghetti Squash
I am not a fan of leftover spaghetti squash, so I was happy to find a small squash {about 1 ¼ lb} at my market that will be just the right size for two.
Ingredients
1 spaghetti squash
Non-fat cooking spray
Kosher salt and fresh pepper to taste
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
Cut the squash in half lengthwise, and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the non-fat cooking spray, and sprinkle with salt, pepper, paprika, onion powder, and garlic powder. Bake at 350° for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from the oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot. Total servings per recipe will vary depending on squash size.
Parmesan-Roasted Green Beans
Ingredients
1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Directions
Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit for a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
Cavatelli with Basil Pesto and Green Beans
4 servings
Ingredients
Kosher salt and freshly ground black pepper
8 oz green beans, cut into 2-inch lengths
1 lb dried cavatelli pasta
1 cup grated Pecorino-Romano cheese, plus more for serving
½ cup basil pesto, see recipe below
Directions
Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Add the green beans and cook for the remainder of the time. Reserve ½ cup of pasta cooking water. Drain the pasta. Place in a serving bowl. Gently mix in the [esto, pasta water, and cheese. Serve in individual serving bowls.
Basil Pesto
Ingredients
4 packed cups of washed basil leaves
½ cup shelled pistachio nuts, pignoli, or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Directions
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.
Caprese Salad
2-3 servings
Ingredients
2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin
Directions
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with olive oil.
Scatter a few olives around the serving plate and serve.
AIR FRYER BONE-IN BREADED PORK CHOPS
Looking to save on calories but love fried pork chops. The air-fryer method of cooking sill does that for you.. I was amazed at how crispy the chops were, yet the meat was moist. Delicious.
Ingredients
2 bone-in pork chops, center-cut (thin OR thick)
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Pablo crumbs
½ teaspoon salt
Directions
Preheat your air fryer to 400 degrees F and spray the basket with cooking spray.
Trim any fat on the pork chops as needed. Sprinkle the chops with salt. Spread the mayonnaise over all sides of the chops. Sprinkle with the Italian seasoning. Press on the panko crumbs. Refrigerate for several hours, if you have time.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer and serve with your favorite sides.
My Sides:
Eggplant Parmesan
This is not a dish that can be prepared quickly, but with some of my make-ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
1 cup Italian style bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe above)
8 ounces shredded mozzarella cheese
1 recipe breaded and baked eggplant
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Sauteed Green Beans And Onions
Ingredients
1 pound green beans trimmed and cut in half
2 tablespoons olive oil
1 small onion thinly sliced
Salt and pepper to taste
Directions
In a large skillet, place beans and cover with water. Bring water to a boil. Boil green beans for five minutes, then strain and set aside.
Add oil. add sliced onions. Cook for 3-4 minutes, or until onions are lightly browned and begin to turn translucent.
Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.
Scallops & Cherry Tomato Pasta
Servings:2
Ingredients
½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish
Directions
Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.
Asparagus with Lemon-Shallot Vinaigrette
Serves 6
Ingredients
1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper
Dressing
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Directions
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool the asparagus for 5 minutes and arrange them in a serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
