Recipe from this morning's show :)

MEDITERRANEAN FOIL-BAKED FISH

GREEK SALAD  WITH CREAMY GREEK DRESSING

NAAN BREAD WITH GREEK SPREAD

BLACK FOREST PUDDING CUPS

Mediterranean Foil-baked Fish

4 sheets heavy-duty aluminum foil

4 pieces white fish such as halibut, grouper or tilapia

2 cans cannellini beans, rinsed and drained well

1 cup cherry tomatoes washed and cut in half

¼ fresh chopped basil

Salt & pepper to taste

Olive oil

Lemon-pepper seasoning to taste

1 lemon sliced

½ onion, sliced

Spray 4 sheets of the foil with cooking spray.  Mix beans, tomatoes and basil together.   Divide the mixture evenly and place on the 4 pieces of foil.  Season the fish with salt, pepper and lemon pepper seasoning on one side and place each piece onto the vegetable mixture in each piece of foil.  Season the fish on the topside and drizzle a little olive oil over each piece of fish.  Place a lemon slice and an onion slice on top of each piece of fish and wrap the foil tightly and place the packets onto a baking sheet.  Bake at 450 for 18 minutes.  You may also grill the foil packets on medium high for about 14 minutes with the lid closed.

Greek Dip

5-ounces Greek yogurt

1 tablespoon sour cream

1 teaspoon vinegar

½ teaspoon lemon juice

2 tablespoons grated cucumber, squeeze liquid out of cucumber

1 teaspoon each of salt, pepper, Greek seasoning

1 clove garlic, minced

Mix all together and refrigerate and hour or overnight.

Serve with warm Naan bread or French bread.

GREEK SALAD WITH CREAMY GREEK DRESSING

Romaine or Iceberg lettuce, washed and chopped

1 cup cherry tomatoes, washed and halved

¼ cup chopped red onion

½ cup feta cheese

½ cup sliced pepperoncini

½ cup chopped cucumber

Black olives or kalmata olives, optional

Place into a large bowl and toss well.  Serve with Creamy Greek Dressing

CREAMY GREEK DRESSING

½ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon Greek or Italian seasoning

1 teaspoon fresh dill, chopped

¾ cup buttermilk

Place all ingredients into a large mason jar, cover with lid and shake very well.  Refrigerate at least an hour or overnight.

BLACK FOREST PUDDING CUPS

1 small box chocolate pudding

2 cups whole milk

1 can cherry pie filling

Cool-Whip

Mix the pudding according to directions.  Place 2 tablespoons pudding in the bottom of a glass.  Place 2 tablespoons cherry pie filling on top of pudding.  Cover with another layer of pudding and then top with Cool-Whip.

Cauliflower Fried Rice, Lettuce Wraps, Sweet & Sour Chicken & Roasted Cabbage Steaks...recipes from this morning's show :)

SWEET & SOUR CHICKEN

CAULIFLOWER FRIED RICE

LETTUCE WRAPS

ROASTED CABBAGE STEAKS

SWEET & SOUR CHICKEN

1 (8-ounce) bottle Russian dressing

1 (10-ounce) jar apricot preserves

1 envelope dry onion soup

7-8 boneless skinless chicken thighs

Garlic powder, onion powder, salt & pepper to taste

Combine first 3 ingredients together and mix well.  Season chicken on both sides with seasonings and then place in a baking dish.   Pour dressing mixture evenly over all the chicken.  Bake at 350 for 1 hour.

MELISSA’S CAULIFLOWER FRIED RICE

2 tablespoons real butter

2 tablespoons sesame oil

1 small onion, chopped

1 small bag frozen peas and carrots

2 eggs

1 teaspoon salt and pepper

3 tablespoons soy sauce (taste and add more if desired)

2 cups riced cauliflower

In a large wok or electric skillet, heat butter and sesame oil for about 1 minute.  Add onion, cauliflower, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add soy sauce.  Stir well, and cook on high for an additional 3 to 4 minutes. 

ROASTED CABBAGE STEAKS

1 head of cauliflower, washed

Salt, pepper, onion powder and garlic powder to taste

Olive oil

Slice the cauliflower into 2” rounds.  Place on a baking sheet and sprinkle seasonings on both sides of cauliflower.  Drizzle with olive oil and bake at 400 for 45 minutes.

LETTUCE WRAPS & SPECIAL SAUCE

1-½ pounds ground turkey

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, chopped

¼ cup hosin sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon freshly grated ginger, optional

1 tablespoon Sriracha

1 (8-ounce) can diced water chestnuts

2 green onions, chopped

salt and pepper to taste

Romaine or iceberg lettuce, washed and drained

Heat the olive oil and add the ground turkey and onion and brown for 6 to 8 minutes.  Stir in remaining ingredients and simmer for 10 minutes.  Serve with crisp, cold lettuce and special sauce.

SPECIAL SAUCE

4 tablespoons sugar

½ cup hot water

2 tablespoon rice vinegar

3 teaspoons soy sauce

2 tablespoons ketchup

1 teaspoon fresh lemon juice

¼ teaspoon sesame oil

Place the sugar in hot water and stir until it dissolves.  Add the remaining ingredients and refrigerate until ready to serve.

Ranch Grilled Chicken, Sweet Potato Rounds, Green Bean & Cabbage Slaw and Cauliflower :) Recipes from this mornings show..enjoy!

GRILLED RANCH CHICKEN

SWEET POTATO ROUNDS

CAULIFLOWER AUGRATIN

GREEN BEAN AND CABBAGE SLAW

GRILLED RANCH CHICKEN

4 boneless chicken breasts

1 (8-ounce) bottle Ranch dressing

1 (8-ounce) bottle Italian dressing

1 teaspoon minced garlic

salt, pepper, onion powder and garlic powder

Season chicken breasts with salt, pepper, garlic powder and onion powder on both sides.  Mix dressings and garlic well.  Place the chicken breasts in a gallon size Ziploc and pour marinade over the chicken.  Make sure the marinade is covering all the chicken and place the bag in a dish and refrigerate for at least 4 hours.  Overnight is best.  Grill the chicken on high 4 to 6 minutes on each side.   Wait 10 minutes before slicing.

SWEET POTATO ROUNDS

2 medium-size sweet potatoes

2 tablespoons olive oil

1 tablespoon sugar

Dash of cayenne pepper

Salt and pepper to taste

Peel sweet potatoes and carefully slice into 1” thick round pieces.  Place them in a large bowl and toss them with the olive oil and remaining ingredients.  Place in a single layer on a baking sheet and bake for 35-45 minutes at 400.  Flip them halfway through baking.

CAULIFLOWER AUGRATIN

1 large head of cauliflower, washed and chopped

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1 (5-ounce) container plain Greek yogurt

1 (8-ounce) bag sharp cheddar, shredded

Place the cauliflower in a microwave-safe dish, cover and microwave for 8 minutes.  In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place cauliflower and onions in the skillet and sauté’ for about 10 minutes.    Spread  the Greek yogurt over cauliflower then sprinkle cheese evenly over Greek yogurt.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

GREEN BEAN & CABBAGE SLAW

1 (16-ounce) bag frozen cut green beans

4 pieces of bacon, chopped

½ cup cider vinegar

¼ cup sugar

1-½ cups chopped red cabbage

½ cup chopped red onion

½ cup chopped or shredded carrots

Salt and pepper to taste

Place beans in a pot of boiling water for 3 minutes.  Remove from heat,  drain into a colander and run a little cold water over them.  Drain well and set aside.  Cook the bacon until crisp.  Remove bacon with a slotted spoon and place on a paper towel-lined plate.  Stir the vinegar and sugar into the bacon drippings.  Simmer over medium heat for 5 minutes.  Add cabbage and onion and cook for another 3 minutes.  Stir in the beans and carrots and season with salt and pepper and heat for another 2 minutes.  Pour into a serving bowl, sprinkle cooked bacon over the top and stir.  Serve warm.