Main Courses

TUNA TACOS

This is a kid friendly recipe.  My boys love when I serve all the toppings on the side in small bowls and they can assemble their own tacos. The toppings can include: cheese, salsa, cut up tomatoes and sour cream. For an even more exciting look, you can use blue corn taco shells.

• 2 (7 oz.) cans tuna
• 1/2-1 package of taco seasoning, no sugar added, depending on taste
• 1/3 cup hot water
• 1/2 cup shredded cheddar cheese
• Taco shells
• Salsa, no sugar added
• Sour cream

Heat nonstick pan over medium heat. When warm, add flaked tuna. Sprinkle the taco seasoning over the tuna and add hot water. Stir well until heated through. Fill each taco shell with 2 Tbsp. tuna mixture, top with cheddar cheese, salsa and sour cream.

STUFFED CHICKEN BREASTS

This stuffed chicken breast is an easy and light main dish. You can make the mushroom/spinach mixture the night before and refrigerate. Let it come to room temperature before using. You can also use the filling to stuff chicken leg quarters, just lift up the skin and push the spinach mixture inside. 

• 4 boneless, skinless chicken breasts
• ½ lb. fresh mushrooms
• ½ lb. fresh spinach, washed and drained
• 4 Tbsp. light tasting olive oil
• ½ cup chopped onion
• 2 cloves garlic, crushed
• ½ tsp. crushed oregano leaves
• pinch of black pepper
• 1 tsp. salt (optional)
• ¼ cup chicken broth

Rinse, pat dry and chop mushrooms. Set aside. Barely wilt spinach by steaming it in a minimum of water for a few minutes. Drain well, squeezing out excess water. Chop (should make about ½ cup). Set aside. In a large

Meanwhile, flatten each chicken breast, placing them between 2 sheets of wax paper or plastic wrap, pound with a mallet until about ¼ " thick. Spoon ¼ of the mushroom/spinach mixture onto the center of each chicken breast. Roll lengthwise. Secure with toothpicks.

Place rolled chicken breasts into a 9" square pan. Combine chicken broth with remaining 2 Tbsp. of oil. Spoon over chicken. Bake uncovered, basting frequently, until chicken is tender, about 15-20 minutes. Sprinkle with chopped parsley before serving (optional).

BAKED SALMON

Salmon contains lots of Omega 3, a healthy fat that we all need for optimum health. Even my children will eat the salmon when I bake it this way.

• 4 salmon fillets
• 2 Tbsp. garlic powder
• 4 Tbsp. Dijon mustard
• 1 Tbsp. light tasting olive oil
• 2 Tbsp. unsweetened ketchup

Place fillets on a lightly greased baking pan. Mix rest of ingredients and spread on salmon. Bake at 350 degrees for ½ hour or until fish flakes with a fork.

YUMMY ROAST

Since wine is a sugar, I do not use wine in my cooking. I needed to find a way to make a delicious roast with sauce. If you use good quality onions and garlic, you will have the most delicious and thick sauce imaginable.

• Any type of kosher roast (shoulder, French, square tip, top of rib, minute)
• Sliced onions equal to ½ the weight of the roast (e.g. 2 lbs of onions for 4 lb. roast)
• 1 whole head of garlic, crushed
• Salt to taste (since kosher meat is salty to begin with, I recommend salting at the end)

Braise meat in an oiled pot. Add the rest of the ingredients and barely cover with water.  Bring to a boil and then simmer, covered for 3-4 hours. Remove roast from pot, cool and slice. Using a hand blender (or transfer the liquid into a food processor once it has cooled), blend the liquid that is left in the pot. All the onions and garlic make a terrific sauce for the meat.

Crock-pot variation: Same as above, but add only ¼ cup of water. Cook on low for 8-10 hours.