Make Healthy Meals

1 tbsp butter
2 cups fresh strawberries, hulled and halved
2 tbsp brown sugar
1 tbsp balsamic vinegar
vanilla ice cream

Melt butter in a large skillet. Add the strawberries, brown sugar and balsamic vinegar and cook over medium heat until strawberries are completely heated.

Serve over ice cream.

Editor’s Note:

Also very good over other desserts where you might use strawberries.

1 bag uncooked penne or medium tube pasta
1 medium onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1/4 cup sliced black olives
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
splash lemon juice

Cook pasta according to package directions.

In a large skillet, saute onion in oil for a minute or two. Add garlic and continue to saute. Add bell peppers and continue for 2-3 minutes, or until lightly cooked. Add olives, oregano, basil, salt, cayenne and water. Bring to a boil. Add cooked pasta and lemon juice. Remove from heat and add feta.

Editor’s Note:

This is excellent with whole grain pasta to really help keep things healthy. Some like it a little spicier than this.

1/2 cup lime juice
1/4 cup olive oil
2 tbsps honey
1/4 tsp thyme
1/4 tsp rosemary
1 clove garlic, crushed
4 boneless, skinless chicken breasts

In a medium bowl whisk together lime juice, oil, honey, thyme, rosemary and garlic. Marinate chicken breasts in lime mixture for 1 to 2 hours. Preheat oven to 350 degrees F.

Place in a baking dish and bake in the preheated oven for about 45 minutes. Baste once or twice in the first half of cooking time.

The spice rack starts singing to you. Hits such as:

• I’m Only Cumin
• Thyme, Oh Give Me Thyme
• Sgt. Pepper’s Lonely Hearts Club Band
• Along Comes (Rose)Mary
• Back on the High Shelf Again
• Blowing Spices in the Wind
• Italian Blend Blues
• Cilantro Dreamin
• Chili Today Hot Tamale
• Constant Craving
• Seasoning in the Moonlight
• Herbal Remix
• Garlic on My Mind
• Curry Home
• I Second That Emulsion
• I’m Too Spicy
• Kung Fu Spicing
• Love Grows Where My Rosemary Grows

Guess I should get this cooking thing under control. And you know what? Spices really can’t sing… well. They were always off key.

Technorati Tags: just silly, joking, spicy songs

2 tbsp butter, melted
1 tbsp olive oil
3 tablespoons Dijon mustard
1 tablespoon honey
2 tsp lemon juice
1/4 cup dry bread crumbs
1/4 cup finely chopped walnuts
basil to taste
oregano to taste
1 clove garlic, minced
1 lb salmon filet, cut into individual servings
salt and pepper to taste
Brush salmon filet with the lemon juice, butter, honey and mustard. Marinate salmon for 30 minutes. Preheat oven to 400 degrees F.

Combine bread crumbs, walnuts, oregano, basil and garlic in a bowl. Sprinkle filets with this mixture and place on cooking tray. Bake 12-15 minutes or until salmon flakes easily with a fork. Season with salt and pepper.

Editor’s Note:

Other kinds of nuts work well too, and some prefer them more ground up than chopped. You can cut the butter out if you like too.

1 tablespoon butter
2 tbsp olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
2 cloves minced garlic
salt and pepper to taste

Combine oil and butter in frying pan. Saute garlic briefly before adding asparagus. Cook for 4-6 minutes, removing from heat before the asparagus becomes soggy.

Remove from pan and sprinkle with cheese, salt and pepper.

Editor’s Note:

Feta works well also. If you really want to control the fat, use cooking spray and a baking dish. Fresh Parmesan is by far better!

Technorati Tags: asparagus, parmesan