Recipes!

Below you will find a few of the things we are eating this week. Sorry, I don't have my mom's tomato soup one with me. I'll have to put it on, since it is so yummy!

Mustard Baked Salmon - (just like it says, salmon baked with a coat of mustard. Yum!)
Jaime's Salad
Greens (I usually use a spring mix or romaine)
Chopped Onion and Tomato
Sunflower Nuts
Feta Cheese
Dressing: 2 tsp olive oil, 2 tsp red wine vinegar, 2 tsp lemon juice

Oven-Roasted Vegetables (So Good)
· 1 med zucchini, cut into bite-size pieces
· 1 med red bell pepper, cut into bite-size pieces
· 1 med yellow bell pepper, cut into bite-size pieces
· 1 lb fresh asparagus, cut into bite-size pieces
· 1 red onion, chopped
· 3 Tbsp extra virgin olive oil
· 1 tsp salt
· ½ tsp black pepper
Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

- We had this with a steak and celery with either cheese or natural peanut butter (has no sugar, only roasted peanuts)


This is what we are having tonight, so I can't say how good it is . . . yet:

CHICKEN WITH TOMATOES AND BALSAMIC VINEGAR
1/3 cup chicken broth
2 tablespoons olive oil
3 tablespoons basalmic vinegar
1/2 cup chopped onions
1 teaspoon finely minced garlic
dried rosemary
crumbled plum tomatoes
drained 3 whole chicken breasts
1/4 teaspoon salt cut in half Freshly ground black pepper

1. Combine chicken broth, vinegar and rosemary; pour over chicken, cover, and refrigerate overnight. 2. Remove chicken and pat dry, reserving marinade. Heat oil in a heavy frying pan and brown chicken in two batches. 3. Remove checken from the pan; add onions and garlic. Saute over medium heat for 5 minutes, until onions are softened. 4. Add marinade to pan and bring to a simmer. Add chicken, baste with some of marinade, cover and simmer 25 minutes. 5. Remove chicken and keep warm. Add tomatoes, salt and pepper; simmer about 5 minutes, or until thickened. 6. Pour sauce over chicken.

Thursday night's meal:
Chicken Chili Stew
3 whole cubed skinless boneless chicken breast halves
1 chopped onion
1 chopped green bell pepper
2 cloves minced garlic
2 tablespoons oil
2 15 oz. can canned stewed tomatoes
1 15 oz. can canned pinto beans
3/4 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Saute chicken, onion, green pepper, and garlic in biggest pot til chicken iswhite. Add everything else; simmer 20 minutes.

Fresh Mozzarella Salad
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

More recipes next week!