My Sweet Marie

Archive for the ‘Quick and Easy Dinners’ Category

I have to be honest and tell you that as a kid I was not keen on salmon patties. these though are so good, I’ll bet even a kid would eat them! Call them chicken patties though! Kids will eat anything that is called chicken! I remember as a child arguing with my aunt that her pork chops were chicken, she of course straightened me right up! I am pretty sure I’d let my niece believe they were chicken if it meant she’d eat them! Whatever, anyhow these salmon patties are very good and can be made gluten-free or not! so go ahead, get that can out  salmon out of the cupboard and have a nice easy dinner!

Ingredients:

  • 1 can salmon, drained, juice reserved, bones removed too!
  • 1 small onion shredded
  • 3/4 cup of gf cracker/bread crumbs or gf oats or regular bread crumbs if you can have
  • 2 eggs
  • 1/4 c fresh parsley chopped
  • 1 tsp dry dill
  • 1 tsp dry mustard
  • oil for frying, I like olive oil but use what you like (canola, walnut oil, sunflower, coconut etc)

Directions:

  1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat.
  2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/4 c. of the cracker crumbs, eggs, parsley, mustard, dill and salmon. Mix until well blended, then shape into six patties. Coat/dip patties in remaining cracker crumbs.
  3. Pour oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
  4. Serve with asparagus, kale salad and a nice pinot grigio! Enjoy!
  5. or have it however you like!
Advertisements

Do you ever look in your fridge and cupboards and think to yourself, now what will I make for dinner? I challenged myself yesterday to not go to the store for any ingredients, make something different using only what I had in the house. I keep my pantry fairly stocked and had a few leftovers in the fridge, how hard could it be? After yesterdays results, I have only increased my chances at winning on a Chopped episode! If anybody reading this has any pull, I’d love to do that!! give me a basket of goodies and challenge me to come up with a dish or two and taste the results! Love it. Anyhow here’s what I made.

Ingredients needed:

  • 1 can refried beans (mine were black beans)
  • 1/2 jar salsa (mild or spicy, your call!)
  • leftover chicken shredded (I had 1.5 breasts) or leftover ground meat cooked would work too.
  • sliced veggies (red pepper, mushrooms, corn, onions, jalapenos,olives etc)
  • cheese shredded (cheddar, marble, I used Dayia for my dairy allergy)
  • tomatoes sliced very thin
  • sour cream
  • tortillas corn or flour or nacho chips

Directions:

  1. Preheat oven to 350. Grease your 9×9 casserole. I used 2 small casseroles, made 1 dairy-free, the other full of dairy!
  2. Layer the refried beans across the bottom of the casserole.
  3. Over that spread a thin layer of salsa.
  4. Over that sprinkle your veggies, any amount you like, heavy or light-handed depending on your taste!
  5. Sprinkle your chicken over top.
  6. Sprinkle your cheese of choice over that.
  7. Place your tomatoes in a lovely pinwheel pattern over all of that!
  8. Bake for 45-60 minutes depending on your oven. It will get bubbly but don’t go crispy!
  9. Can be served with sour cream and fresh tortillas or baked crispy ones, your call.
  10. Also great as a dip for super bowl or any party!
  11. *** leave out meat to make it vegetarian!***

In the summer time my hubby loves a wrap for lunch. some days he will take salads too but wraps are one of his favourite foods! Apparently I make good ones as he’s had them at the wrap joints but mine are better! He’s no dummy! Here’s how you do it:

Ingredients:

  • 10-12″ tortillas (spinach, white, gluten-free, WW etc)
  • spread such as mayo, spreadable cream cheeses or sour cream or Caesar dressing
  • mustard
  • lettuce (spring mix, iceberg, romaine chopped, even cole slaw mix will do)
  • tomato diced
  • cucumber sliced
  • shredded carrots
  • red onion sliced thin
  • meats (turkey, ham, salami, roast beef, chicken etc)
  • Cheese shredded any type even goat’s cheese!

Directions:

  1. Warm your tortilla just enough so that it’s very pliable, maybe 15-30 sec. in microwave oven.
  2. Spread your entire tortilla with the spread of your choice. I like mayo but you have whatever you like. Get right to the edges now!
  3. Top this with your lettuce, enough to fill the center of the tortilla. Top that with any veggies you like such as tomatoes, cukes, carrots, beets, onions etc.
  4. Some people at this point may like a salad dressing over that veggie-ness but be careful not to use too much or you’ll end up with a soggy mess! I don’t put anything over the lettuce but salt and pepper!
  5. Top that with some shredded cheese, a little or a lot, you choose!
  6. Top that with your meat choices, maybe 3-5 thin slices.
  7. Squeeze some mustard, Dijon, honey or just plain mustard, over the meat.
  8. Now you are going to wrap it like a burrito. Fold the top up over the mix, now the sides in, and roll it tight.
  9. Now wrap it in saran wrap real tight unless eating it right away. They are good in the wrap for about 12 hours refrigerated.

There’s nobody who loves a picnic more than me…I don’t think! I love to pack it and I love to attend them! One time I packed a picnic for a friend that just had a baby. I called her and said don’t make dinner, I am bringing it over. I told her hubby to call me when the baby was settled and to lay a blanket on the living room floor! I packed them a beautiful dinner of salad, peach poached chicken, green beans almondine, rice and I know I packed an appetizer and  dessert but cannot remember what they were. She said that they had food for two days and I was glad for it! How nice not to worry about food when you have a new baby in the house!

Now back to picnics, I mean the pack a basket of food and head to the nearest park or beach for a day of peace and quiet and some yummy nibbles. I love to sneak away with my sweetie and go for a drive with the basket in the back and I let him pick the destination! I know he’ll pick the perfect spot every time!

So here are a few ideas if you’ve never packed a picnic before:

  1. Salad : Either choose a pasta, potato, rice or bean salad, they go with most foods and I have recipes for many of them in my salad recipes!
  2. Mason Jar salad: Take a clean mason jar per person( small one), put a vinaigrette in the bottom, top with greens and then your favorite toppings like cukes, tomatoes, shredded carrots or beets, green, yellow or red peppers, chick peas, sunflower or pumpkin seeds and top with goat’s cheese or your fave cheese! Put a lid on it and go!
  3. Meats: Choose cold meats like ham, shrimp, turkey or kielbasa.
  4. Hot meats: Make chicken wings and wrap them in foil and then a dish towel to keep them warm. Or pick up a deli chicken at the local deli counter.
  5. Sandwiches or Baguette: Either pre-make sandwiches or pack a baguette and just rip off pieces and dip in your dips!
  6. Dips: Guacamole, hummus, tapenade, salsa, antipasto, bruschetta with appropriate dip-ables like nachos or crackers.
  7. Cheese- I am allergic to most cheeses but most people like Cheddar, Swiss, gouda…you get the idea. have them cut and ready to eat!
  8. Fruit – cherries, melons, peaches, berries, apples…whatever you love!
  9. Pickles- I love me a good sour garlicky dill but sweet pickles are good too! Olives, or pickled asparagus are great options too!
  10. Nuts and Seeds – I love to nibble so any nut or seed will do for me!
  11. Snacks – I’m good with nuts but some people like chips or Fritos, you do what works for you!
  12. I like to pack either Dijon or mayo, butter or cream cheese, any will do with the meat of choice or breads!
  13. A little sweet- cookie, cake, crumble in a jar, chocolate…you decide!
  14. Plates, napkins and cutlery! You’ll need them, don’t forget them!
  15. Water and wine! I like a nice chilled white for a picnic but in a pinch I’d drink red or rose too!

So those are some ideas, certainly you don’t need all of those things for 2 people but you get some good ideas to pick and choose from. Personally, I love to just feed people so to pack a picnic for my loved ones is a joy! I hope you’ll share a picnic with someone you love real soon too!

Sweetest regards,

Sweet Marie

I have been making these a lot lately! My family loves to smother them in sour cream and then dunk them in salsa as if they’re having Oreos and milk! They knows how to have fun! I am dairy and gluten-envious! I watch in envy as they devour up these tasty treats! Here’s how to make this quick and simple treat!

Ingredients:

  • shredded cheese (cheddar,mozza, swiss etc)
  • sliced onion
  • thinly sliced red or green peppers
  • cooked and shredded chicken(optional)
  • cooked taco meat (optional)
  • cooked shrimps
  • garlic
  • flour or corn tortillas

Directions:

  1. Heat a non stick fry pan up and toss in one tortilla.
  2. Cover with any ingredients you’d like in there such as cheese, meat and/or veggies.
  3. Top with another tortilla.
  4. Fry till crisp on one side then flip and repeat!
  5. Place the golden quesadilla on your cutting board and cut into 1/6 ths.
  6. Serve with sour cream and salsa on the side and dip till your are content!
  7. Serve with mexican salad and call it dinner!

I was talking with my sister today and she said I need a few new ideas for chicken! here’s a quick and easy one for you Colette! You don’t have to do the sour cream if you have allergies but it sure would be good if you could! Here’s how to do it!

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese or any cheese you can have!
  • 2 tablespoons sour cream (optional)

Directions

  1. Preheat oven to 375  degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Looking for an easy dinner tonight, or maybe something a bit different? Try this one on for size! Easy, healthy and can be made gluten-free too!

Ingredients

  •                     2 tablespoons olive oil
  •                     3/4 pound cubed skinless, boneless chicken breast meat
  •                     1/2 (1.25 ounce) package taco seasoning mix
  •                     1 (15 ounce) can black beans, rinsed and drained
  •                     1 (8.75 ounce) can sweet corn, drained
  •                     1/4 cup salsa
  •                     water as needed
  •                     1 cup shredded Mexican-style cheese or cheese of choice
  •                     1 1/2 cups crushed plain tortilla chips or gluten-free tortilla crumbs

 Directions

  1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer chicken mixture to a 9×13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
  4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.        Enjoy!