Salmon with zesty lime sauce

Salmon filets ( I use the individually packaged frozen ones - thawed) 

Lemon pepper seasoning

1/2 cup light sour cream 

1 tbsp Kraft zesty lime vinaigrette 

Mix sour cream and vinaigrette and set aside.  

Season salmon on both sides with the lemon pepper seasoning.  Spray skillet with olive oil and heat over medium heat. Add salmon to the skillet and cook until flaky - about 6 minutes in each side. Allow to brown a little. 

Serve salmon with a tbsp or more of the cream sauce. 

Beet and tomato salad

1 lb beets

1 pint grape tomatoes, halved

1.5 oz goat cheese ( I used some with garlic and herbs in it) 

2 tbsp olive oil 

Roast the beets: ( this can be done ahead of time and the beets refrigerated )

Spray a baking sheet with olive oil.  Preheat oven to 400 

Peel the beets using a vegetable peeler and I wear rubber gloves to keep from staining my hands. 

Dice beets into 1/2 inch cubes. Spread in a single layer on the baking sheet. Bake for 20 minutes. Toss them a little and bake 5-10 more minutes. They should be softened but still firm. Let cool if you are going to make the salad today. 

If not, refrigerate the beets. 

Place cooked or chilled beets and tomatoes in a large bowl. Crumble goat cheese over the vegetables.   Drizzle the olive oil over and toss to coat. The goat cheese may melt into the oil. If you prefer chunks of cheese add it last. 

4 servings 

Veggie Pasta

Veggie Pasta

8 oz (3cups) uncooked small pasta such as penne. rotini or elbow macaroni. I used mostaciolli. 

3 or 4 garlic cloves sliced thin 

1/2 medium onion diced into larger pieces 

1 medium green bell pepper chopped into strips then chopped in half

8 oz fresh mushrooms, slice

1 cup pasta sauce

1/4 cup freshly grated Parmesan cheese 

Cook pasta al dente without salt or oil.

While pasta is cooking spray skillet with olive oil. Sauté the garlic slices until soft and aromatic. 

Add peppers and onions and sauté until start to soften. Add 1 cup pasta sauce and stir. 

For the last 5 minutes of the pasta cook time add the mushrooms to the pot. 

Drain pasta and mushrooms and add to the skillet. 

Toss to mix and coat. 

Top with grated Parmesan cheese. 

Chipotle Pork Kabobs

Chipotle Pork Kabobs 

1.5 lb boneless pork short ribs 

2 chipotle peppers in adobo sauce, minced 

1/2 tsp minced garlic 

1 tbsp lime juice

1 tsp Worcestershire sauce

1/2 tbsp olive oil 

2 large or 3 medium bell peppers (I like to use red and yellow along with the green) 

2 medium onions 

Cut the pork into cubes and place in a large bowl. Stir together adobo chilies, garlic, lime juice, Worcestershire and olive oil. Pour over pork and toss to coat. Cover and place on refrigerator for at least one hour. 

When ready to cook,  cut onions and peppers into quarters and then cut those pieces in halves or thirds depending on size. You want the pieces to be about 1 inch.   

Preheat broiler or grill. Thread pork, peppers and onions onto skewers. Cook under broiler or on grill until pork is cooked through. For my broiler on high, I cooked about 15 minutes, turning midway through. 

Corn and tomato succotash

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Corn and Tomato Succotash

1 1/2 cup corn kernels ( I cut the raw kernels off 3 ears of fresh corn on the cob)

1 1/2 cup diced fresh tomatoes

6 green onions diced, include the green stems 

1 tbsp margarine

Salt 

Pepper 

Melt the margarine in a large skillet over medium-high heat. Stir in the corn and onions. Allow to cook until the corn starts to brown. 

Stir on the tomatoes and continue cooking until most of the liquid is gone. 

Salt and pepper to taste.