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.