1 pound bay scallops
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, finely chopped
1 package (9 ounces) frozen artichoke hearts, thawed and drained
1 cup cherry tomato, cut in fourths
1 cup shredded spinach or romaine
1 tablespoon lemon juice

1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

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slmetcal , 20.07.2011      Comments Off

Grilled Chicken With Linguine and Pesto

Estimated Times
Preparation Time 20 mins.
Cooking Time 10 mins.

1 package (9 ounces) BUITONI Refrigerated Linguine, prepared according to package directions

4 (about 1 pound total) boneless, skinless chicken breast halves, grilled and diced

3 tablespoons olive oil

3 cloves garlic, finely chopped

1 container (7 ounces) BUITONI Refrigerated Pesto with Basil

1/2 cup chopped walnuts, toasted, divided

1/4 cup (1 ounce) grated Parmesan cheese

HEAT oil in large skillet over medium-high heat. Add garlic; cook for 1 minute.
Add chicken, pesto, pasta and 1/4 cup nuts.
Cook until mixture is heated through. Top with remaining nuts and cheese.

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slmetcal , 17.07.2011      Comments Off

Asian Cole Slaw


1 pound pre-packaged cole slaw mix
2 packs Ramen noodles (chicken flavor), broken up
one bunch green onions chopped
1 cup sunflower seeds
1 cup cashews

Dressing mix:
1/3 cup white vinegar
1/4 cup oil
1/2 cup sugar
2 package ramen season packets

Mix together in jar with tight fitting lid and shake.


Cook noodles according to package directions and rinse in cold water. Add cole slaw mix and green onions. Cover with dressing and toss. Add sunflower seeds and cashews before serving.

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slmetcal , 09.07.2011      Comments Off

My husband came up with this spin on tuna salad. Very tasty.
1 medium cucumber, chopped (I use seedless)
2 cups red onion, finely chopped
1 cup Greek vinaigrette salad dressing (I used Kraft Greek vinaigrette)
4 ounce package feta cheese (I used a garlic & herb feta)
2 11 ounce foil packages of tuna fish
Black pepper and oregano, to taste
Sandwich material of your choice (wrap, bagel, bread, pita, lettuce leaf)

Combine first six ingredients in large bowl and mix well. Spread on your choice of sandwich. Or not…

This makes at least five or six good wraps for me. Sorry I’m not perfectly exact…

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slmetcal , 21.06.2011      Comments Off

I found this recipe in an old Justin Wilson cookbook my dad gave me. So tonight I thought that I would try it out. You can buy the canned Artichokes already quartered.
4 cans artichoke hearts, drained
½ c. dry white wine
¼ c. olive oil
1 c. parmesan cheese
2 c. seasoned bread crumbs
1 t. onion powder
½ t. garlic powder
Cayenne pepper, to taste

Grease casserole dish
Quarter artichoke hearts
Combine everything but bread crumbs
Put in dish and top with bread crumbs
Bake 30 minutes at 350 degrees

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slmetcal , 19.04.2011      Comments Off

My husband came up with this version of Roasted Broccoli. You can use whatever type of seasonings you prefer. We use the Zatarains for something different. My husband also eyeballs his measurements so he uses more olive oil than is listed here.
You can use more or less of the Zatarains seasoning according to your own taste. If you want it spicier use more. If you want it less spicy use less seasoning.
1 lb broccoli florets
2 tablespoon extra-virgin olive oil
2 tablespoon Zatarains Big and Zesty Garlic and Herb Creole Seasoning

Pre heat an oven to 400 degrees F

1. Sprinkle the creole seasoning over the vegetables; drizzle with
the olive oil and toss to coat. Spread the vegetables into a
shallow baking dish.
2. Bake in the preheated oven until the vegetables are tender and
beginning to brown, 15 to 20 minutes.

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slmetcal , 06.04.2011      Comments Off

4 to 6 servings

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 teaspoon dried oregano

1. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Place the chicken in the baking dish.

2. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight.

3. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano.

4. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.

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slmetcal , 18.03.2011      Comments Off

I discovered this recipe a number of years ago at Kraft. It has become one of my husbands favorites. I marinate the salmon in the dressing for about an hour before cooking. I also use any brand of sundried tomato vinagrette dressing that is available at my local market. I usually do not serve anything else with it as the spinach tomatos and mushrooms make it a filling dish.
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Make It

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

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slmetcal , 16.03.2011      Comments Off

Greek Isles Fettuccine

12 oz. fettuccine, uncooked

3 Tbsp. olive oil

1 pkg. (8 oz.) ATHENOS Feta Cheese with Basil & Tomato, crumbled

4 medium tomatoes, chopped (about 2 cups)

1/4 cup julienne-cut fresh basil

1/8 tsp. fresh ground black pepper

COOK fettuccine in large saucepan as directed on package; drain.
RETURN fettuccine to pan. Add oil; toss to coat.
ADD remaining ingredients; mix lightly.

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slmetcal , 16.03.2011      Comments Off

spinach, artichoke, and crab dip

1 8oz block of cream cheese
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 Tbs. Dijon mustard
zest and juice of 1 lemon (save a sprinkle of zest to go on top)
salt and pepper to taste
1 10 oz. pkg of frozen, chopped spinach (thawed and drained very well)
1 14 oz. can artichoke hearts in water (cut into 1/2 inch pieces)
4-6 green onions, sliced thin (greens and whites, about 1/2 C.)
1 8 oz. can water chestnuts (chopped)
1 C. shredded parmesan, romano, asiago cheese blend (save a sprinkle for the top)
1 8 oz. tub fresh crab, picked clean of shells (claw meat is fine for this, lump is extra special but not necessary in this dip)

1. preheat oven to 350 degrees.
2. prepare 2 QT casserole with cooking spray.
3. In a mixing bowl, blend cream cheese, sour cream, mayo, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon zest and juice, and salt and pepper.
4. Add spinach, artichokes, green onions, and water chestnuts.
5. Mix well.
6. Stir in cheese.
7. Carefully fold in crab, so as not to break up the meat too much.
8. Pour into prepared casserole.
9. top with reserved zest and cheese.
10. Bake at 350 for 40-45 minutes, or until dip is bubbly and golden brown.

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slmetcal , 15.03.2011      Comments Off