Lentil Soup

• 1 onion, chopped
• 3 stocks of celery, sliced
• 1 large carrot, sliced
• 4 cloves garlic, minced
• 1 to 2 cups mushrooms, sliced
• 2 teaspoon olive oil
• 8 ounces light sausage, cut into slices
• 1 bag (16-ounce) dried lentils (presoaked as instructed on bag), rinsed
• 7 cups (approximately) chicken broth

1. In a large saucepan, sauté onion, celery, carrots, garlic and mushrooms in olive oil until onions are tender.

2. Transfer everything to a large pot. Add the sausage and lentils and cover with chicken broth (about 7 cups).

3. Simmer for 1 to 1.5 hours until all of the liquid has been absorbed.

Sautéed Chicken Breast

6-8 servings

Chicken breasts
Lemon juice
Salt and Pepper
1 Egg
4 c Bread crumbs
1/4 Margarine
1/4 c veg oil
Sour cream

1. Cut chicken into two pieces and flatten between two sheets of wax paper or plastic.
2. Sprinkle each half with lemon juice and salt and pepper.
3. Dip lightly into flour and shake off excess. Dip into beaten egg and then into bread crumbs.
4. Cover with plastic and refrigerate until needed.
5. To cook, melt some margarine in pan together with oil. Sauté chicken on both sides over hot heat until golden (about 15 minutes).
6. To create sauce, add sour cream to drippings and heat until warm. Don’t boil.

Vegetable Marinates

Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar

1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves

1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Meat Marinates

Fajita marinade
2 tsp Lime juice
1/4 c water
1/2 tsp Ground cumin
1 tsp ground coriander
1 tsp minced garlic

Lemon soy marinade
3 tbls soy sauce
1/4 lemon juice
2 garlic cloves minced or pressed
1/4 ground ginger

Marinating steps:
1. Cut meat into cubes or steaks.
2. Add meat to marinate, turning to coat. Cover and refrigerate stirring occasionally for at least one hour or until next day.
3. Lift out meat and drain. Thread cubes on skewers for shish kabobs.
To BBQ:
4. Place meat on a lightly greased gill about 6 inches above heat until done to your liking.
To broil:
4. Coat a broiler pan rack with cooking spray.
5. Place meat on rack and broil 3-4 inches below heat until done to your liking.

Easy Pasta

6 servings

6 large garlic cloves, crushed
1/3 c olive oil
1/4 tsp black pepper
1/4 tsp crushed red pepper (or Tabasco sauce)
1 tsp dry basil
3/4 tsp salt
1 15 oz can Italian tomatoes, diced
8 oz fettuccine
1/2 lb fresh shrimp (optional)
1. Cook pasta.
2. Simmer crushed garlic in oil over low heat until golden brown.
3. Add other sauce ingredients and simmer uncovered for 5 minutes Add shrimp and simmer until pink.
4. Combine with cooked pasta and serve with Parmesan cheese.

Fish Tacos with Lime Sauce

6-8 servings

Taco Ingredients
1 lb Mahi-Mahi
1 pkg small flour tortillas
1 lemon
2 tbls butter
Lime Sauce
2 tbls balsamic vinegar
2 tbls lime sauce
1-2 tbls garlic powder
2/3 c sour cream
1/2 tsp Salt
1 bag angel hair sliced cabbage

1. Grill fish in butter with a few squeezes of lemon.
2. Mix all lime sauce ingredients in separate bowl.
3. Place fish and lime sauce in flour tortillas and garnish with cabbage.

Potatoes “like that”

Potatoes (one per person)
1/4 c butter
Seasonings

1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.