SALMON ENSENADA

Ingredients

12 dry corn husks
1 cup dry white wine
2 limes juiced
1/4 cup evil
1/4 tsp salt
1 tbl dried dill, or 1 tsp fresh dill
6 salmon fillets
2 limes, sliced

Instructions

1. Soak the corn husks in cold water until moist and pliable, about 1 hour.
2. Whisk together the wine, lime juice, olive oil, salt and dill.  Pour this mixture over the salmon in a glass baking dish.  Marinate for no more than 30 minutes, turning the fish once.
3. Heat the grill to medium high.  Drain the corn husks.  For each service, overlap 2 corn husks and place 1 salmon fillet n the middle.  Cover the fish with lime slices, then wrap it in the husks and fasten with toothpicks.
4.  Place each fillet on the grill, then cover.  Turn once, cooking about 4 minutes on each side, depending on the thickness of the fillets.

MEATBALLS AND RICE

Ingredients

1 lb ground beef
1/2 cup quick oats
1 egg
1 28oz jar spaghetti sauce, or homemade sauce, divided
1/4 cup white onion, chopped
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt (I use pink Himalayan for everything)
1 egg
Shredded mozzarella cheese

Hot cooked rice of your choice

Instructions

1.  In a medium bowl combine beef, oats, egg, 1/4 cup spaghetti sauce, onion, chili and garlic powder, and salt.  Shape into meatballs.
2.  Arrange meatballs in the bottom of a slow cooker.
3.  Cover and cook on low for 4-6 hours.
4.  Drain as much grease as possible from the meatballs.  Cover with the remaining spaghetti sauce.
5.  Cover and cook for 30 additional minutes.
6.  Sprinkle cheese over meatballs and serve over hot cooked rice.

TIME TO GET BACK INTO THE SWING OF MEAL PLANNING

It’s been so long since I’ve been here.  I haven’t stopped cooking, I’ve just neglected this blog.  I’m gathering new recipes and my husband and I love experimenting.  We are going to focus on the Mediterranean Diet, but there is so much more we enjoy eating.  This week he’s cooking all week because I have an injured shoulder and arm.  This will give me enough time to start planning for next week, and finding healthier meals.  We both need to lose weight.  But we aren’t going to starve ourselves.  So I hope you come along again and join us and try some of the new recipes I’ll be adding soon.

I’M BACK

I’ve ignored this blog for years but still reference it for some of our favorite recipes.  Update.  If you remember, I divorced in 2011.  Long story, but at least it was somewhat amicable.  But the best news is I remarried in January of 2018.  I have the most wonderful, godly husband I could have ever wished for, and I wasn’t wishing for a husband.  But God knew.  We are two peas in a pod.  We are best friends.  We are each other’s forever mate.

CHICKEN ARTICHOKE CASSEROLE

LASAGNA WITH TURKEY SAUSAGE

PASTITSIO

This one came from my daughter Anna

Ingredients:

1 lb extra lean ground beef
1 C chopped onion
1 3/4 C (15 oz) tomato sauce
2/3 C (6 oz) tomato paste
1/2 tsp slt
1/4 tsp ground cinnamon
1 lb pasta (your favorite, but not spaghetti or other long noodles)
1 3/4 C (16 oz) alfredo sauce
1/2 C grated parmesan cheese

Instructions:

1.  Heat oven to 400*F.  In a large skillet over medium heat, cook meat and until meat is thoroughly cooked and onion tender.
2.  Stir in tomato sauce and paste, salt and cinnamon, heat to boiling.
3.  Reduce heat, cover and simmer for 10 minutes.
4.  Meanwhile, cook pasta.
5.  Toss pasta with alfredo sauce
6.  In a 13x9 baking dish, spoon half of the pasta mixture, spoon meat mixture evenly over pasta, spoon remaining pasta mixture.  Sprinkle with parmesan.
7.  Cover with foil and bake for 20 min or until hot and bubbly.

Let stand 5 minutes and serve.