Saturday, July 14, 2012

Lemon-Basil Orange Roughy

I don't know what the variety was, but my mother purchased some pre-seasoned Tilapia from Costco and served it at a family dinner last week. It was so good! I used my memory of that dish to prepare some orange roughy I had in my freezer. Success!

Note: I always try to have Trader Jo's Pesto on hand. It comes in a 6.7 ounce jar. If I use only a part of the jar, I pour some olive oil over the top and store it in the refrigerator to use for other meals. That's something I used when I made homemade pesto for the freezer. The oil keeps the basil from turning black. It's never a problem to use the rest of the jar. There are so many things that are perfect for pesto! Remind me to share my Cheesy Salmon Pasta recipe!

1 12-oz package of Kroger frozen orange roughy, thawed in cold water in the sink (takes about 30 minutes to thaw)
1 small lemon
1 jar of Trader Jo's Basil Pesto

Place orange roughy fillets in a small baking dish.  Squeeze lemon juice over the fillets.  Smear pesto over the fillets - perhaps 1/2 tablespoon over each, or as much as you want.

Bake fillets in 375 degree oven for about 15 minutes, or until fish is opaque in the center.

(I used a small convection oven.  If you don't have one, it might need to bake a little longer.)

Serves 2

Friday, July 13, 2012

Chipotle-Ranch Pasta Salad

Inspired by Suddenly Salad's Chipotle-Ranch Pasta Salad, and revised by my mother, this is my own version of the same.  I try not to use boxed mixes, except in special exceptions.  Not that I don't enjoy them!  I simply try to avoid buying something I can make healthier and more inexpensively at home from my own ingredients.  Keep in mind, I'm trying to use up items from my pantry too!  That explains why I used a Hidden Valley Ranch dressing mix in my recipe.  I felt it was too salty, so I won't do that again!  Next time I'll mix up my own ranch dressing.  See recipe below. -- Merilou
1/2 pound box of dried pasta (your choice) - I used whole wheat penne pasta.

Ranch Dressing mix:
1/4 cup flat-leaf parsley (or 1/8 cup dried parsley flakes)
2 Tablespoons fresh chives, minced
1/2 to 1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt, to taste
pepper, to taste
1/2 cup light mayonnaise
1/2 cup light sour cream
1-2 Tablespoons Chipotle Tabasco
milk to thin out sauce - 3-4 Tablespoons

1 can corn, drained (or 1-2 cups frozen corn)
1-2 cups black beans (or 1 can, drained)
5 green onions, chopped
1/2 red onion, chopped
1 zucchini, quartered, and thinly sliced

Cook pasta according to directions - al dente (don't overcook!), and drain.  Cool.

Mix mayo, sour cream, tabasco & milk together until smooth.

Combine remaining ingredients and mix all together in a bowl.  Chill until serving.

Served 5-6.  We got two dinner servings, plus 5 lunch servings (sides).

Note:  Be adventurous about the veggies you add!  I think black olives would be good, also chopped up tomato & green or red peppers.  Whatever you like!