Serves 2

Ingredients:
1 eggplant, sliced
3 gloves garlic, skin left on but tips cut off
1 medium zucchini, sliced
2 big tomatoes, cut into wedges
1 medium red onion, cut into wedges
1 tsp dried Herbs de Provence
1/2 green chilli, chopped (or less if you prefer)
3 ½ fl oz olive oil
Fresh lemon juice
7oz feta cheese, crumbled

Instructions:
Preheat the oven to 400 degrees Fahrenheit.

Place all the vegetables and chilli in a roasting pan. Stir in the herbs and olive oil. Bake in the oven for about 30 minutes, stirring occasionally. Discard garlic.

Add a squeeze of lemon juice and sprinkle the crumbled feta cheese on top. Place under a grill for a few minutes until cheese begins to soften.

Serve immediately.

Original post can be found here: Spicy Ratatouille with Feta Cheese

Serves 4

Ingredients:
4 ½ cups of vegetable broth (preferably low-sodium)
4 tsp olive oil
1 cup Arborio rice
2 onions, chopped
1 garlic clove, minced
4 small zucchini, diced
1 red bell pepper, seeded and diced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
4 tsp Parmesan cheese, grated
Freshly ground pepper

Instructions:
Bring the vegetable broth to a boil, reduce the heat and keep simmering.

In a non-stick saucepan, heat the oil. Sauté the onions and garlic until soft. Add the rice and stir for about one minute until well coated.

Add the zucchini, pepper and 1 ½ cups of the broth. Stir constantly until the broth is absorbed. Slowly add more of the broth, about ½ cup at a time. Once absorbed, repeat the procedure until all the broth has been used. Keep on stirring. The rice should be tender in about 20 minutes. Once all the broth is absorbed, stir in the fresh herbs, cheese and season.

Serve immediately.

Original post can be found here: Risotto with Red Pepper and Zucchini

Serves 1

Ingredients:
3.5-5oz salmon fillets (ideally organic)
2 tbsp fresh lime juice
2 tsp fresh ginger, grated
½ tsp Thai fish sauce
A few sprigs of fresh fennel

Instructions:
Preheat oven to 300 degrees F.

Cut squares of aluminium foil for each fillet. Place the fillet skin side down onto the foil and fold it loosely into an open parcel.

Mix together the lime juice, ginger and fish sauce in a little bowl and pour over the fillets. Sprinkle with the fresh fennel. Close the parcels and bake in the oven for about 10-15 minutes or until the fish is cooked through.

Enjoy!

Original post can be found here: Fish Parcels Thai-Style

Makes 2 loaves

Ingredients:
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups zucchini, grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup pineapple, crushed
½ cup of mixed chopped nuts

Instructions:
Preheat oven to 325 degrees Fahrenheit.

In a large bowl, beat eggs, sugar, oil and vanilla extract. Add the remaining ingredients and mix. Pour mixture into two lightly greased 5 x 9 inch loaf pans.

Bake in the oven for about one hour.

Original post can be found here: Delicious Zucchini Pineapple Loaf

Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ Cup butter or margarine
1 (8 oz.) pkg. cream cheese
½ Cup mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.

Original post can be found here: Spring Chicken Bake

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat. Allow the butter to completely melt. Add the onions and cook 4 minutes. Onions should be a light brown. Add flour and whisk until smooth. Continue to whisk until the flour starts to brown slightly. Slowly add the milk. Bring the mixture to boil while constantly whisking the mixture. Once boiling reduce the heat to the lowest temperature. Add the provolone cheese cubes. Cook, stirring occasionally, until the cheese has completely melted. Stir in the peppers, nutmeg and pepper. Cook the macaroni as directed on the box. Drain well. Preheat oven to 350 degrees. Spray a large baking dish with a non stick cooking spray. Add the cheese mixture to the macaroni and stir well. Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with the Parmesan cheese. Bake 25 minutes. Should be a golden brown and bubbly when done.

Original post can be found here: Smoked Cheese and Macaroni

Serves 8

Ingredients:
½ lb mushrooms, sliced
3 lbs shrimp, cooked and peeled
2 tbsp butter
2 tbsp flour
1 onion, minced
2 tomatoes, chopped
½ cup Half & Half
1 tbsp Worcestershire sauce
¼ cups sherry
½ cup buttered breadcrumbs*
½ tsp paprika
Salt and pepper

Instructions:
Preheat oven to 350 degrees Fahrenheit.

In a large skillet, melt the butter and sauté mushrooms. Add chopped onion and tomatoes and while stirring occasionally simmer for about 10 minutes.

In a large bowl, combine Half & Half and flour until smooth. Then add sherry, Worcestershire sauce, paprika and season with salt and pepper. Add the shrimp and the mushroom/tomato mixture and combine well. Spoon into a large buttered casserole dish, top with buttered breadcumbs and bake for about 20 minutes or until brown at the top.

Enjoy!

* To make buttered breadcrumbs, melt butter in a small skillet and toss the breadcrumbs in the melted butter.

Original post can be found here: Shrimp and Mushroom Casserole

Ingredients:

6 flour tortillas (8 inch size)
1 cup mayonnaise based salad dressing
1 cup chunky salsa
6 lettuce leaves
6 American cheese slices
12 slices oven roasted turkey

Instructions:

Spread each tortilla evenly with the salad dressing. Smooth the salsa over the top of the dressing. Place a lettuce leaf over the top of the salsa. Add 2 slices of turkey and 1 slice of cheese. Beginning at the edge closest to you wrap the tortilla around the turkey and cheese. Secure with a toothpick.

Original post can be found here: Saucy Turkey Wraps

Serves 3-4

Ingredients:
4 flour tortillas
1 lb free-range chicken breasts (boneless and skinless), cut in thin strips
1 medium onion, sliced
2 tbsp sweet chilli sauce
¼ tsp salt
¼ tsp pepper
2 cups shredded lettuce
1 medium tomato, chopped
¾ cup, creamy salad dressing of your choice
Oil for frying

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Wrap tortillas in foil and heat in oven until warm.

In a large skillet, heat oil. Add chicken strips and onion and fry for about 5 minutes or until the chicken is no longer pink inside. Mix in sweet chilli sauce, salt and pepper.

Divide the chicken on each tortilla, top with tomato slices and lettuce, add some salad dressing, roll up and enjoy.

Original post can be found here: Quick Chicken Tortilla Wraps

Ingredients:

1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices

Instructions:

Place the butter in a large skillet over medium heat. When butter has completely melted add the chops. Cook until lightly brown about 5 minutes each side. Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side. Remove from skillet. In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well. Place the chops back into the skillet. Top each with a pineapple slices. Add the juice mixture. Cover the skillet with a tight lid. Simmer on low for 25 minutes.

Original post can be found here: Smoked Pork Chops in Orange Juice