Main Course

Meatball Ragu
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Meatball Ragu

This was a cook from the gut meal, I had three large meatball in freezer, some of Lyn’s leftover pasta sauce and some green pepper and sweet onion. I rough/fine chopped the meatballs.

Saluted the onions add to sauce with the sliced green pepper then heated until the green peppers were slightly tender.

<strong>Lemon & Panko-Crusted Salmon</strong>
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Lemon & Panko-Crusted Salmon

Another thing that Lyn wanted to try and I’m glad she did.

Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.

Ingredients

Ingredient Checklist

  • ⅓ cup panko breadcrumbs, preferably whole-wheat
  • Zest of 1 lemon, plus lemon wedges for serving
  • 1 tablespoon finely chopped dill
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon garlic powder
  • 1 ¼ pounds center-cut salmon fillet, cut into 4 portions
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 teaspoons mayonnaise

Directions

Instructions Checklist

  • Step 1 Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
  • Step 2 Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
  • Step 3 Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.

Nutrition Facts

Serving Size: 4 oz. salmon

Per Serving: 290 calories; protein 29g; carbohydrates 5g; dietary fiber 1g; fat 16g; saturated fat 2g; mono fat 7g; poly fat 6g; cholesterol 80mg; vitamin a iu 73IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 4mg; vitamin e iu 1IU; folate 36mg; vitamin k 8mg; sodium 245mg; calcium 23mg; iron 1mg; magnesium 42mg; phosphorus 286mg; potassium 706mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 3g; niacin equivalents 16mg; selenium 52mcg.

© Copyright 2022 EatingWell.

Garlic Chicken Thighs with Olives & Potatoes
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Garlic Chicken Thighs with Olives & Potatoes

From Eating Well

Lyn and Maria wanted to go on a Anti-Inflammatory so they threw a book and different websites in front of me as a hint and ideas. It looks like much like Mediterranean diet so grazing through the web site Lyn gave me I saw this and it looked good. I had to make a few substitutions because I did not have some items which I’ll note below. We loved the nice red pepper flake heat in this recipe.

Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Active: 25 mins

Total: 45 mins

Servings: 4

Not my picture

Ingredients

  • 1 tablespoon minced garlic
  • ¾ teaspoon salt, divided Steve Note: into 1/4 TSP
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 bone-in chicken thighs (about 2 pounds), skin removed Steve Note: only had 3
  • 1 pound yellow potatoes, diced
  • 4 medium carrots, diced Steve Note: only used 2
  • 2 cups grape tomatoes, halved Steve Note: only had about a cup
  • ½ cup dry white wine Steve Note: We finished our last bottle of white wine the other day so I used white cooking wine.
  • ¼ cup Castelvetrano olives, quartered Steve Note: used half a small can of sliced black olives
  • 1 tablespoon capers, rinsed
  • Chopped fresh parsley for garnish Steve Note: whoops forgot to grab some from the deck but it’s only for garnish

How

  • Step 1 Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  • Step 2 Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  • Step 3 Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

Serving Size: 

1 chicken thigh & 1 cup vegetables

Per Serving:

511 calories; protein 29.8g; carbohydrates 35g; dietary fiber 4.9g; sugars 4.9g; fat 27g; saturated fat 4.8g; cholesterol 92.1mg; vitamin a iu 10852IU; vitamin c 20mg; folate 35.7mcg; calcium 67.7mg; iron 3mg; magnesium 59.5mg; potassium 900.8mg; sodium 689.8mg.

Exchanges: 

3 1/2 fat, 3 1/2 lean protein, 2 1/2 vegetable, 1 1/2 starch

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Midge’s Famous Brisket via Judy Hibel

Every night between 4-5 PM Grandma Smokesweed @GSmokesweed1 asks for menu call and Judy liked my brisket recipe and also gave us another. I’ve made similar but this looked like I should try so I put it on here (cook book) to try in the future. This recipe is for 6-8 and there are only 2-3 I’ll use half or freeze the other half for a quick meal. Grandma is famous for her nothing tweets or is it tweet with nothing.

<strong>Herb-Crusted Pork Sirloin Roast</strong>
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Herb-Crusted Pork Sirloin Roast

My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!

Ingredients

  • 1 (2 1/2 pound) boneless pork sirloin roast
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons finely grated lemon zest
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper

Directions

Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.

Step 2 Preheat the oven to 350 degrees F (175 degrees C).

Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.

Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).

Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.

EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce
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EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce

The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.

Ingredients

2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)

1 small red onion, diced (1 cup)

1 tablespoon olive oil

¼ teaspoon ground pepper, divided

⅛ teaspoon salt

2 teaspoons whole-grain mustard

1 teaspoon Dijon mustard

2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried

1 teaspoon pure maple syrup or honey (Optional)

8 ounces boneless, skinless chicken breast

2 teaspoons canola oil

2 tablespoons balsamic vinegar

2 tablespoons water

1 teaspoon unsalted butter

Directions

Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.

Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).

Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.

Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.

Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.

Tips

Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron

Tips

Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.

Nutrition Facts

Serving Size: 

3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce

Per Serving:

338 calories; protein 28g; carbohydrates 16g; dietary fiber 4g; sugars 8g; fat 17g; saturated fat 3g; cholesterol 88mg; potassium 726mg; sodium 370mg.

© Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

<strong>Fresh Spring Rolls with Peanut Sauce</strong>
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Fresh Spring Rolls with Peanut Sauce

 These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

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INGREDIENTS

Spring Rolls

  • 4 ounce rice vermicelli or maifun brown rice noodles*
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon fine sea salt
  • 2 cup torn butter lettuce, ribs removed
  • 2 cup very thinly sliced red cabbage
  • 4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 4 medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup roughly chopped fresh mint
  • 16 sheets rice paper (spring roll wrappers)

Peanut Sauce

  • 2/3 cup creamy peanut butter
  • 4 tablespoon rice vinegar
  • 4 tablespoon reduced-sodium tamari or soy sauce
  • 4 tablespoon honey or maple syrup
  • 2 tablespoon toasted sesame oil
  • 4 cloves garlic, pressed or minced
  • 4 to 6 tablespoons water, as needed
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First for us 4 blooms at the same time, the 4th on back side.

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Stuff I’ve been cooking

Sesame Peanut Sauce Spaghetti
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Sesame Peanut Sauce Spaghetti

INGREDIENTS

serves 3-4

  • 8oz gluten free spaghetti or ramen noodles
  • 3 Tablespoons peanut butter
  • 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1 Tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Siracha chili sauce
  • 1/4 teaspoon ground ginger
  • 1 small clove garlic, pressed or minced
  • 1 lime, sliced in half, one half sliced into wedges
  • 2 green onions, chopped
  • Green beans in bite size pieces
  • 3 Tablespoons roasted peanuts, minced
  • Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds

DIRECTIONS

  1. Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
  2. Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
  3. Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
  4. Scoop into bowls then serve with lime wedges and toppings.