Get out and enjoy spring with these easy, tasty recipes
Spring is here, and it is time to make light of kitchen chores so you can get out and enjoy the weather. Just remember that easy doesn’t mean unhealthy as we have demonstrated in these quick and easy, yet healthy dishes.
Trout Salad (makes two servings)
This dish, which can be made ahead, is great for a weeknight or a quick lunch. Serve it on a bed of salad greens to dress it up and add a whole-grain bagel to make it a complete meal.
- 4 ounces skinned, smoked trout fillet, flaked
- 2 tablespoons minced shallot
- 1/4 cup minced celery
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon minced freshly grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh dill or 1 teaspoon dried
- 1/2 teaspoon freshly ground pepper
- 2 cups mixed salad greens
- 1 plum tomato, sliced
Combine trout, celery, shallot, mayonnaise, sour cream, lemon zest, lemon juice, dill, and pepper in a medium bowl. Arrange salad greens and tomato on two plates and top with the trout salad. Serve with whole grain bagels or multi grain bread.
Broccoli and Salmon Casserole
Now that the kids have all left home, we tend to eat more fish. This casserole dish is a good way to cut down on your carbs.
- 3 cups frozen, chopped broccoli
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 cup grated white cheese
- 1/2 cup chopped mushrooms
- 1 tablespoon chopped parsley
- 1/2 teaspoon dried dill
- 7oz. can of shredded pink salmon
- 1/4 cup grated parmesan cheese
Preheat your oven to 350 degrees. Steam the broccoli until just tender.
Heat the olive oil in a large skillet and sauté the onion until soft and translucent. Remove the onion using a slotted spoon.
Stir the flour into the remaining oil in the skillet, when the mixture bubbles add the milk and stir constantly to keep lumps from forming.
Add the cheese, mushrooms, parsley and dill; stir until the cheese has melted. Add the salmon, steamed broccoli and onions. Stir to mix then transfer to a lightly oiled 2-quart casserole dish.
Sprinkle the parmesan cheese over the top and bake uncovered for 35 minutes or until the parmesan is lightly browned.
Charred Chicken and Pepper Fajitas (serves 2)
- 2 large skinless, boneless chicken breast halves, cut into 1/2 inch strips
- 1 yellow pepper, cut lengthwise into ½ inch strips
- 1 red onion, cut into ½ inch strips
- 1/2 tsp dried oregano
- 1/4 tsp crushed chilies
- 2 tbsp olive oil
- Grated rind and juice of 1 lime
- Salt and ground black pepper
- 4 - 8 inch flour tortillas
- Olive oil, for brushing
- Leafy salad, to serve
- Dollop of sour cream
Place the chicken strips, pepper, red onion, oregano, chilies, oil, lime rind, and juice in a large bowl. Add plenty of seasoning and toss together until well mixed.
Heat 2 tbsp of olive oil in a flat griddle or heavy nonstick frying pan. Add the chicken mixture and cook over a high heat for 8 minutes, turning once or twice, until the mixture is well browned, lightly charred, and cooked through.
Brush the tortillas with olive oil and heat them in a flat frying pan for a few seconds on each side.
Serve separately, or pile the fajitas in the middle of your warm tortillas, add salad and a dollop of sour cream roll up and enjoy.
Herbed Parmesan Baked Eggs (serves 2)
- 2 tsp. butter
- 2 tbsp. freshly grated Parmesan cheese
- 1 tsp. minced fresh thyme
- 2 eggs
- Pinch salt
- Dash freshly ground white pepper
- Dash freshly grated nutmeg
- 1 tbsp. snipped chives
Preheat the oven to 325ºF.
Spray cooking spray into two small individual casserole dishes or ramekins (flatter is better)
Sprinkle a tablespoon of Parmesan cheese in each dish, tilting the dish to coat the sides with the parmesan. Repeat with the thyme.
Break one egg into each dish. Sprinkle with salt, pepper, and nutmeg. Dot each dish with the butter.
Bake for 12-18 minutes, or until the eggs are cooked the way you like them.
Top with the snipped chives or chervil and serve immediately.
You can add chopped cooked bacon before baking to give it added flavor.
Vanilla Custard Cups
- 1 egg
- 1 cup milk
- 3 tablespoons brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt -- optional
- 1/8 teaspoon ground nutmeg
n a bowl, beat egg, milk, brown sugar, vanilla, and salt if desired until blended. Pour into two un-greased 6-oz. custard cups. Sprinkle with nutmeg.
Place cups in a 9-inch square baking Pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350°F for 30 - 35 minutes or until a knife inserted near the center comes out clean.
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"Get out and enjoy spring with these easy, tasty recipes"
Connie Trinkle, hails from Spencer, Indiana. She brings a world of experience “to the table” by serving as chef for a husband, three sons and a daughter. Her down home style recipes are just right for a neighborhood barbecue, or you can toss them int...