1/4 cup of olive oil
1 tablespoon of lemon juice
Salt, pepper, paprika, garlic and some chili powder
Prepare marinade in a bowl by combining the olive oil, lemon juice and spices. Then place the tilapia in the bowl and let it marinate for about 20 minutes. (you can use this time to prepare the side dish such as couscous or rice and a fresh garden salad) Once it has marinated, place the fillets on a grill pan and cook for about 5 minutes each side. You can serve this with rice, couscous or in a wrap.
2 tablespoons of margarine
1 onion diced
2 carrots diced
1 butternut squash cut into chunks
salt and pepper to taste
Saute the diced onion with the margarine. Add the butternut squash chunks and the diced carrots. Add some salt and pepper to taste. Cook until they have browned. Then add 5 cups of water and boil and simmer until the veggies are soft. When it’s ready puree it and serve with some toasted pine nuts or some sour cream.
2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion
1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.
2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.
3. combine everything and mix well.
~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum
When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.
Boneless Chicken Breasts cut into strips
1/2 cup of Mayo
1/2 Cup of BBQ sauce
Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)
Combine the Mayo and the BBQ sauce into a medium to large sized bowl. Dip the chicken strips into the mixture, then coat it with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!
1 can of diced tomatoes
1 onion, diced
2 small carrots diced
2 stalks of celery, diced
4 pieces of Salmon
Place the Salmon in 9×13 pan. Sauté the onion then add the diced celery and carrots. Once that has browned slightly, add the can of diced tomatoes. Spice with salt, pepper, paprika and garlic. Add about 1 tsp of lemon juice and 2-3 tablespoons of sugar. Stir well to combine. Pour the mixture on top of the salmon and bake on 400 for 20-25 minutes.