The Lake Channel: Dinner Recipes

1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup lemon juice
2 Tbsp. dry white wine
2 tsp. dried oregano leaves
1/2 tsp. each, salt and black pepper
2 cloves garlic, minced (about 1 teaspoon)
3 lb. bone-in skinless chicken pieces (breasts, thigh or legs)
1 can artichoke hearts, drained

Combine all ingredients except chicken and artichoke hearts in large bowl or large sealable plastic bag. Add chicken and artichoke hearts and toss to coat. Cover or seal and refrigerate at least 4 hours (or overnight) to marinate. Preheat oven to 350°F. Line shallow baking pan with foil, place chicken and artichoke hearts on foil, and discard excess marinade. Bake 50 to 55 min. or until chicken is cooked through. Serve with rice and fresh salad.

Seafood-Andouille Gumbo

Make a roux from 2/3 Cups flour and 2/3 Cups oil by mixing them in a lightly covered microwavable bowl and microwaving on high for 6-7 minutes.

2 Cups chopped onion

1 Cup chopped celery

1/2 Cup chopped green pepper

1/2 Cup chopper green onions

1 lb. frozen okra

1/4 Cup chopped parsley

2 teaspoons minced garlic

1 Tbsp. salt

1 tsp. cayenne pepper

1 tsp. white pepper
2 lbs. raw peeled shrimp

1 pound cleaned crab meat

1 pint fresh oysters with liquid

1 pound Andouille sausage, cut into bite-sized pieces (if you can't get Andouille, use Polish sausage)

Put the roux in a large pot, add onion, celery, green pepper and sauté until tender. Add okra, green onions, parsley, garlic and and sauté until okra is cooked through. Add 4 Cups hot water, salt and both peppers. Simmer about 30 minutes. Add shrimp, crabmeat and sausage and simmer another 20-30 minutes. Add the oysters with the liquid and simmer for 5-10 minutes. Serve with cooked rice.

Leftover Turkey Mexican Salad

2 Cups chopped cooked turkey

2 bags of cleaned romaine lettuce

1/2 Cup Medium salsa or picante sauce

1/2 Cup Mayonnaise

1/4 Cup chopped onion

1/4 Cup chopped black olives

1/4 Cup shredded Montery Jack cheese

Combine Mayonnaise and salsa and set aside. Gently toss salad ingredients in a large bowl. Top with dressing mixture just before serving.

Grilled Beef Ribs

1/2 cup Steak Sauce
1 Tbsp. lemon juice
3 lb. beef back ribs, cut into individual ribs

Preheat grill to medium heat. Mix steak sauce and lemon juice. Grill ribs 20 minutes, or until cooked through, turning and brushing occasionally with the steak sauce mixture.

Succulent Chicken

8 boneless skinless chicken thighs
1/4 cup flour
1 medium carrot, finely chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 Tbsp. Vinaigrette Dressing
1 tsp. grated lemon peel
1 Tbsp. freshly squeezed lemon juice
1 cup uncooked rice

Dredge chicken in flour. Place chicken and any remaining flour in slow cooker. Gently stir in remaining ingredients, except rice; stir. Cover with lid and cook on low heat for 6 to 8 hours (or medium heat for 3 to 4 hours). Cook rice. Stir chicken mixture to thicken sauce. Serve over rice.

Fiesta Chicken Salad

1 lb. 4-6) Boneless skinless chicken breasts

6 oz. thawed frozen (non-alcoholic) margarita mix

1/2 Cup vegetable oil

1 bag fresh salad mix, field greens

1 pint of strawberries, sliced

1 mango, peeled, pitted and cut into wedges

1 avocado, peeled, pitted and cut into wedges

Juice from 1 lime (1 or 2 oz.)

2 Tbsp. chopped fresh cilantro

Mix oil, margarita mix and lime juice. Marinate chicken in half of the mixture, reserve the rest. Grill chicken, brushing with marinade occasionally. When chicken is thoroughly cooked, remove from heat, cool and cut into bit-sized pieces. Discard unused marinade the chicken was in. Mix the cut chicken with the strawberries. Arrange salad greens, avocado and mangoes on salad plates. Top with chicken and strawberries. Drizzle reserved margarita dressing mixture over all and sprinkle the cilantro over all. Serve with tortilla chips.

1 lb. fresh fish fillets
1/2 Cup lowfat plain yogurt
6 boneless, skinless chicken breasts

Cinco de Mayo Zucchini Boats

2-3 large zucchinis

Cooking spray

1 lb. lean ground beef

1 Packet dry taco or burrito seasoning

4 oz. can chopped green chilis

1 small onion, chopped

2 Cups shredded cheese (Mexican, Monterey Jack, cheddar, etc.)

salsa

Trim 2-3 large zucchini. Slice each in half lengthwise and scoop out the middle. Spray a microwave safe baking dish with cooking spray and place zucchini in it with the scooped side up. Cover loosely with plastic wrap and microwave for 5 minutes. Brown ground beef in skillet. Add taco seasoning and water as directed. When done, add green chilis and onions and cook till the onions get soft. Then gently mix in half of the shredded cheese. Spoon the mixture into the zucchini halves. Top with remaining cheese. Recover with plastic wrap and microwave another 2 minutes. Serves 4-6 depending on the zucchinis. Serve with salsa on the side.

Zesty Ginger Barbeque Sauce

This barbeque sauce is awesome with spare ribs or other pork, but also works well with chicken or shrimp. Most of the ingredients are staples you already have on hand.

8 oz. beer

1 Cup Catsup

2 Tbsp. finely grated ginger

½ Cup brown sugar

½ Cup vegetable oil

1/3 Cup orange juice

Mix ingredients well. Sear meat on hot grill, then turn down heat to low. Baste with sauce on all sides until done.

Quick and Easy Easter Leftovers

2 packages of Italian style Pasta Salad

3 Cups ham cubes

Shredded Parmesan Cheese

Prepare pasta salad as directed. Put in large serving bowl. Add ham cubes and mix in gently. Refrigerate as directed and serve with parmesan cheese.

Reggae Pork and Rice

1 lb. pork tenderloin cut into 1” cubes

1 Tbsp. vegetable oil

1 sweet onion chopped

1 green pepper chopped

1 Cup shredded carrots

14 oz. can pineapple chunks, drained

8 oz. water

¼ Cup barbeque sauce (Cattlemen’s sweet n’ spicy or your preferred brand)

1 tsp. ground ginger

Brown the tenderloin cubes in oil over medium heat in a large skillet. Meanwhile, cook 2 cups plain white rice in rice cooker. Once meat is browned, add onion, peppers and carrots, cook about 10 more minutes, stirring frequently. Add pineapple, water, barbeque sauce and ginger. Bring to a boil and then simmer 10 minutes. Serve with cooked rice.

Boat Chicken

1 frying chicken cut into pieces

¾ Cup flour

½ tsp. pepper

½ tsp. paprika

Vegetable Oil

1 package dry onion soup mix

¾ Cup water

¾ Cup slivered almonds

½ Cup cooking sherry

Mix flour, pepper and paprika in a large plastic bag. Add chicken to bag and coat with flour mix a few pieces at a time. Heat oil in large skillet (medium high), add chicken and fry until golden brown on all sides. Add water to soup mix and pour over chicken. Cover and simmer on low heat. Turn chicken after 15 minutes. Sprinkle almonds over chicken and add sherry. Cover and simmer about one hour. Serve with rice and a garden salad.

French Onion Soup

This makes a nice dinner for 4 with a salad and a bottle of dry white wine.

4 large white onions

4 Tbsp. butter

2 Tbsp. flour

40-42 Oz. beef broth or stock

½ tsp. salt

¼ tsp. black pepper

½ Cup dry white wine (not cooking sherry)

1 loaf of French bread

8 slices Gruyere or Swiss cheese

In a large cooking pot, sauté the onions over medium heat until golden (about 20 minutes). Stir in flour for one minute, then add beef broth, wine, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Ladle soup into four large ovenproof soup bowls on a baking sheet. Add 2 slices of French bread to each bowl, and cover each with 2 slices of cheese. Broil, 6 inches from heat, until cheese is bubbly and starts to brown.

Italian Chicken

4-6 Boneless, skinless chicken breast halves

1 can Italian style stewed tomatoes

1 can artichoke hearts (drained)

1 green pepper chopped

1 small onion chopped

1 lb. sliced mushrooms

Plastic cooking bag with flour shaken in it

Open the bag into a baking pan. Put the chicken in it in a single layer on the bottom. Put the veggies on top of them. Pour the stewed tomatoes over all. Serve over rice or pasta.

Imperial Chicken Salad

3/8 cup sesame oil

1/8 cup vegetable oil

1/8 cup apple cider vinegar

2 tbsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1/8 tsp. powdered ginger

Blend the dressing ingredients and set aside. Then prepare the salad.

2 boneless skinless chicken breast halves

4 oz. toasted almonds

3 green onions

1 head of iceberg lettuce

2 cups Chinese noodles

Boil the chicken until cooked through and tender. Shred. Chop lettuce and onions. You can do these parts ahead of time. When you are ready to eat just combine the salad ingredients in a large salad bowl. Add dressing just before serving. Toss and serve.

Easy Ratatouille

1 medium eggplant

1 red onion

1 red pepper

1 medium zucchini

1/3 cup sun-dried tomatoes

1 can undrained diced tomatoes

4 tbsp. grated parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup olive oil (I use the light, not the extra virgin)

Cut the vegetables into bite-sized pieces. Put the oil & sun-dried tomatoes in a skillet, add eggplant, onion, pepper and zucchini and sauté until tender. Add the can of tomatoes and simmer for about 15 minutes, until some of the juices are absorbed. Put in ovenproof dish and top with cheeses. Bake uncovered at 350° for 15 minutes. Serve with rice to have a nutritious vegetarian meal.

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