1 5 oz. can Tuna fish in water
1 Tablespoon mayonaise
1 Tablespoon Buffalo wing Red Hot mayonaise
1 full Tablespoon diced red onion
1 full Tablespoon dill relish
salt to taste
cayenne pepper to taste
Directions
1. In a small bowl, add the drained Tuna fish and break up into chunks
2. Add remaining ingredients and stir together until tuna is lightly coated
3. Place a bed of your favorite salad greens in a dish and top with spoonfuls of the Spicy Tuna mixture
Taste the freshness of Sage, Rosemary & Thyme in this savory dish of Herbed Turkey Meatloaf & you won’t believe it’s so lean and good for you and your family to enjoy
19 ounces Ground White Turkey (97% lean)
1 full tablespoon freshly chopped Sage
1 full tablespoon freshly chopped Rosemary
1 full tablespoon freshly chopped Thyme
6-8 Sundried Tomatoes chopped
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon potato starch
Directions
1. Put ground turkey in a medium size bowl
2. Add all the ingredients and mix well with hand
3. Place in a sprayed bread pan, shaping into an oblong loaf
4. Bake in a pre-heated 375 degree oven for 50-55 minutes or until internal temp. is 165 degrees
Enjoy this fast & easy way to cook your Cod ‘n Tomato ‘n Lemon Dish and feel the fish melt in your mouth as your imagine the pounds melting off of you as you incorporate Fish into your menu 2-3 times a week
1. Dry fish thoroughly with paper towel
2. Cut foil largely to wrap entire piece of fish & spray foil with vegetable spray
3. Spray top and bottom of fish, then place in center of foil
4. Cover top of fish with the dill, garlic, onion powder, salt & pepper
5. Place thinly sliced tomatoes on top, covering all of fish, add sprinkle of salt
6. Place lemon slices on top of tomatoes, covering all
7. Wrap tightly in foil and place on cookie sheet
8. Bake in pre-heated 400 degree oven for 20 minutes or until internal temp. of fish is 145 degrees
1 large Chick Breast cut in half at the width
Cornflakes crushed (about 1/2 cup)
Pecorino/Romano (or parmesan) cheese grated (about 1/2 cup)
2 Teaspoons basil crushed
1 Teaspoon oregano crushed
salt/pepper to taste
2 Tablespoons butter melted
Directions
1. Cut Chicken breast into two pieces at the width, dry well and set aside
2. In a shallow bowl add the crushed cornflakes with the Pec/Rom cheese, crushed herbs, salt and pepper
3. Melt butter in shallow bowl
4. Dry each chicken piece well and dip chicken into melted butter, coating each side well
5. Dip into breaded mixture and pat evenly and place each piece in a rectangular baking dish sprayed with oil
6. Top each piece with remaining breading patting gently
7. Drizzle each piece with olive oil OR put small pats of butter on top of each piece
8. Bake in a Pre-heated 400 degree oven for 30-35 minutes or until cooked
Who says you can’t have a Greek dish in only 30 minutes? Using Rice pasta, splash your dish with all the favorite Greek ingredients in this easy to make Chicken’n Pasta dinner For Two
1 large Chicken Breast (cut into slices on the width)
2 handfuls Rice Spiral Pasta
1 teaspoon basil crushed
1/2 teaspoon oregano crushed
4 Tablespoons Goat Cheese crumbled
12 Kalamata olives pitted & whole OR 16 Spanish Manzanilla olives cut in half)
2 Tablespoons scallions diced small
2-3 Tablespoons Greek Marinade (or any dressing you like)
Pecorino/Romano cheese grated for top
olive oil for top and for pasta
Directions
1. Slice chicken width wise into 1/2 inch pieces and brown in hot oiled skillet for about 3 minutes and turn over
2. Add the Greek Marinade and about 1/4 cup water or wine and cover pan, simmering 10 minutes
3. Uncover and raise heat a little, cooking 5 more minutes to evaporate remaining liquid
4. Cook 1-2 more minutes as the chicken now carmelizes as all the water is being cooked out
5. Cook Rice Pasta in boiling salted water until done, drain, add few Tablespoons oil and the crushed basil and oregano
6. Plate each dish with Pasta, Chicken, Goat cheese, Olives, Scallions–being sure to divide everything in half
7. Add some shakes of pec/rom cheese and few drizzles of olive oil on top of each plate
