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.

Grilled Chicken With Linguine and Pesto

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.

• I know it has been awhile since I have posted something here.  I use two to 4 pieces of salmon depending on the size and if you want leftovers.

• Spicy Baked Salmon

• 2 to 4  Salmon filets

• 1 clove Garlic

• 2 tablespoons Onion minced

• 1 1/2 teaspoons Pepper freshly ground

• 3/4 teaspooons Paprika

• 1/4 teaspoon Cayenne

• 3/4 teaspoon Dried thyme

• 1/4 teaspoon Salt

• 1 1/2 tablespoons olive oil

Preparation

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

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.

Lemon Herb Roasted Chicken
(Crockpot)

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.