Dill Butter Sauce

1 cup of butter

1 tsp dill weed

Salt

1.       In a small saucepan over love heat melt the butter.

2.       Stir in dill weed into melted butter. Salt to taste.

3.       Place on top of fish, and serve hot.

Mustard Sause

Can be used to top fish

½ cup of mayonnaise

3 tbsp of milk

1 tbsp of prepared mustard

Salt

1.       Mix mayonnaise, milk, and mustard in a small bowl.

2.       Salt to taste.

3.       Put on top of fish to serve.

Pesto Sause

2oz fresh basil leaves

1/8 cup of pine nuts

1 garlic clove

½ cup of parmesan cheese

3 tbsp of olive oil

1.       Crush the basil leaves, pine nuts, and garlic until it forms a paste.

2.       In a bowl, slowly pour in the parmesan cheese and mix, then do the same with the oil to make a creamy sauce.

Pesto Potatoes

1 lb of small potatoes (or one pound of small potatoes cubed into about 2 inch squares)

1/3 cup of parmesan cheese

2 tbsp of pesto sauce (can buy prepackaged- if not there is a peso recipe available on this site)

Salt and pepper

1.       In a large saucepan bring salted water to a boil.

2.       Add the potatoes. Make sure that the potatoes are submerged. If not add more water.

3.       Cook the potatoes in boiling water for about 15 minutes. Until the potatoes are tender.

4.       Drain the water from the saucepan, and let the potatoes cool slightly.

5.       Add the pesto sauce and salt and pepper to taste. Mix.

6.       Sprinkle with Parmesan cheese. Serve and Enjoy!

Pesto Pasta with Broccoli

1 lb of frozen broccoli

1 10 oz package of pesto

2 cups of pasta (any kind you wish)

1.       Cook the pasta according to the directions on the package. Normally the directions consist of boiling salt water then cook between 8 to 10 minutes.

2.       Drain the pasta and rinse it off.

3.       Mix the pasta with the package of pesto.

4.      Cook the frozen broccoli. Place them in a bowl with a little bit of water on top of the vegetables (maybe a tablespoon of water). Place the bowl into the microwave for about 2 ½ minutes then stir. Place the bell peppers back into the microwave for another 2 ½ minutes then take out. Make sure that the vegetables are cooked all of the way through.

Parmesan Rigatoni

2 cups of uncooked rigatoni (this can be suited out for any pasta you would like)

Salt and pepper

6 tablespoons of olive oil

½ cup of parmesan cheese

1.       Cook the rigatoni in boiling salt water for the duration indicated on the pasta package. Normally this is between 8 to 10 minutes.

2.       Drain pasta and rinse.

3.       Pour pasta in a bowl. Mix with the olive oil. Salt and pepper to taste.

4.       Top the pasta with the parmesan cheese.

5.       Serve and enjoy!

Baked Salmon Fillets

2 salmon fillets

1 teaspoon of olive oil

Salt and pepper

Lemon (optional)

1.        Place the salmon fillets in a baking dish. On each of the salmon fillets lightly cover with the olive oil. If no olive oil is available you can use melted butter or put a nice coat of cooking spray on the salmon.

2.       Salt and pepper the salmon.

3.       Cut the lemon into quarter inch slices.  Spread the lemon slices over the salmon fillets.

4.       Cook in a preheated 350 degree F/ 175 degree C oven for 15 to 20 minutes.

Traveller's Chicken Tenders

2 boneless skinless chicken breasts
2 cups of seasoned breadcrumbs (these can be purchased at almost any market... don't worry about having to make them)
1 egg lightly beaten (f you don't have an egg you can substitute it out for milk)

1. Cut the chicken breasts into one inch strips.

2. Dip a chicken strip into the egg (or milk) to coat, then dip the drenched chicken into the bread crumbs. Place the breaded chicken strip in a baking dish. If a baking dish is not available you can use a baking sheet. Put aluminum foil onto the baking sheet before placing the chicken on it, to make sure that the chicken does not stick and to make clean up a snap.

3. Repeat dipping until all the chicken is coated in the breadcrumbs and placed in the dish.

4. Place the chicken into the 400 degree F/ 200 degree C preheated oven and bake for 20 minutes.

The Traveller's Honey Mustard Chicken

2 chicken breasts, preferably boneless skinless
1/4 cup of honey
1/8 cup prepared mustard
1 minced garlic clove (optional)
salt and pepper (optional)

1.    Mix the garlic, mustard and honey all together.

2.    Brush or dip the chicken into the mixture and make to make sure that the chicken is coated evenly all around.

3.    Place the chicken into the pan. Any pan will do glass Pyrex baking pan would be the best. If you don’t have that, then use a baking sheet. If you have aluminum foil handy put it on the bottom of the baking sheet. It will make cleanup a synch, and the chicken will not stick to the bottom of the pan. Salt and pepper each of the pieces of chicken before they enter the oven.

4.    Place the backing dish into the preheated 375 degrees Fahrenheit/ 200 degrees Celsius. Cook the chicken for 20 to 25 minutes.

5.    Check the center of the chicken to make sure it is done. If a meat thermometer is not available place a fork into the center of the chicken and pull upward and at an angle. If the inside of the chicken breast is white and flakey, then the chicken is done. Any sign of pinkness and pop the chicken back in the oven for a couple more minutes.  

6.   Enjoy!
 

   

A wonderful variation of this recipe can be made by using lamb chops. If you choose to make lamb chops. Follow all of the same steps above expect cook the lamb chops in the oven on Broil. Broil the lamb chops for 5 to 7 minutes then flip. Continue to cook for another 5 to 7 minutes.