Another day of 100 calorie recipes!

Kari started our St. Patrick's Day with Smoked Salmon Scramble--another 100 calorie recipe. She lightly broiled tomato halves and scrambled eggs with a bit of crumbled smoked salmon, chopped green onions, the few leftover roasted potatoes from last night, and a tiny pinch of cilantro. Delicious!

For supper Kari fixed a mild bbq grilled chicken from the recipe book. Her sauce was:

1 shallot or green onion, finely chopped

1 garlic clove, crushed

1 c. tomato sauce or 1 T. tomato paste blended with 2/3 c. water

2 T. red wine vinegar (I don't know if she added this or not)

1 T. prepared mustard

1 T. Worcestershire sauce

I fixed Esther's oven roasted veggies---always yummy! You can use any variety of veggies you like and eat just about as much as you want. For today I used sweet potatoes (peeled and cut like french fries), asparagus, grape tomatoes, purple onion, red bell pepper, garlic cloves, zucchini, and shredded carrots. [I like to add mushrooms, but Warren doesn't like them.] Toss with some salt, pepper, dill weed, and olive oil to coat. Roast in oven at 375 degrees till desired doneness--stir occasionally to prevent sticking/burning.

Tomorrow night we are having Salsa Tilapia (you can also use sole) which is rolled up with a filling of chopped onion, tomato, feta cheese, and jalapeno, and grated orange rind. Cover with foil and cook about 15-20 min. at 350 degrees. Uncover and sprinkle with paprika and pepper and cook for another 5-7 minutes. I'm going to make fresh guacamole to go with it.

Lately, I'm wild about roasted veggies...

Kim’s Grilled Chicken Basil-Garlic Linguine With Roasted Veggies

4 chicken breasts, grilled to your liking (you can do this while the veggies cook)
Basil-garlic linguine, cooked (time the cooking so it is done at the same time as the veggies)

1 fennel bulb, chopped in bite-size pieces
1 bunch asparagus (woody ends cut off)
1-2 pints grape or cherry tomatoes, halved (adjust to how tomatoey you want it)
1 bulb garlic, cloves separated and peeled
About 8-12 kalamata pitted olives, drained and quartered
Sliced fresh mushrooms (you decide what kind and how much)
Fresh oregano and basil, chopped, to taste

Salt and pepper, to taste

Put all veggies in a baking dish, drizzle with olive oil, add seasonings to taste. Cook for 35 min. at 450 degrees.

Serve veggies over hot pasta and top with grilled chicken.

Other options:
You can serve over rice instead of pasta or you can use some other type pasta.

Other things you might like to add: pineapple tidbits, yellow squash, zucchini.

Use dried herbs instead of fresh. The original recipe called only for oregano, but since Kari and Warren had fresh basil in their little herb garden, we added it too.

Use grilled flatiron steak, shrimp, or scallops instead of chicken.