Grilled Chicken With Linguine and Pesto

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

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.

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.

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.

Greek Isles Fettuccine

Ingredients
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.

The hubby and I were experimenting the other night for dinner and came up with this. It was very good. For those of you who do not like seafood you could easily substitute chicken for the shrimp just follow the recipe otherwise. I used thin spaghetti for the pasta but you can use whatever type of pasta you prefer.

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Mediterranean Chicken

Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

Campbell’s Beef Taco Salad

From: Campbell’s Kitchen
Prep/Cook Time: 15 minutes
Serves: 4

Ingredients:

1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Directions:

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.