How to Make Easy Meals

Ingredients:

1 pound ground chicken or turkey
6 ounces crumbled feta
2 tablespoons ground oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder

Instructions:

These are great on the outdoor grill, but equally good on an indoor grill or under the broiler. Mix all ingredients well and form into 4 – 6 individual patties. Grill or broil for about 5 to 7 minutes each side.  The feta cheese gives these a particularly wonderful and unique flavor. If you’re using an indoor grill you might need to spray it with a bit of nonstick spray because they to tend to stick a little.

Ingredients:

2 tablespoons fresh lemon juice
2 tablespoons lite soy sauce
1/2 cup red raspberry preserves
2 tablespoons fresh ginger root, peeled and grated
1 teaspoon fresh garlic, minced
4 boneless, skinless chicken breast halves
4 lemon wedges (for garnish, optional)

Instructions:

In a baking dish blend together lemon juice, soy sauce, preserves, ginger root and garlic. Marinate chicken in this mixture for at least 15 minutes (longer is even better!)  Grill the chicken for 7 minutes per side or until no longer pink and juices are clear. Serve garnished with lemon wedges.  Marinating before grilling helps keeps the chicken from drying out for a tender and juicier result than if you just grilled plain chicken.

Ingredients:

1 medium sweet onion
1 large green bell pepper, sliced
1 large zucchini, sliced
1 clove garlic, pressed
1 – 14 1/2 ounce can diced diced tomatoes (Italian seasoned)
16 ounces firm mild white fish
olive oil cooking spray
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Optional: large green olives sliced in half

Instructions:

Slice onion, bell pepper and zucchini and set aside. Mix together pressed garlic with the tomato. Spread the onion, bell pepper and zucchini slices in a baking dish.  Spoon half tomato mixture over that, distribute evenly. Top with fish fillets. Spritz fillets with cooking oil and sprinkle with salt and pepper to your liking. Spoon the other half of tomato mixture over top of that.  Cover with foil. Bake at 350 degrees F for 25 – 30 minutes.

Can also be wrapped in layer of foil and cooked on grill or over a campfire.

Ingredients:

1 pork tenderloin — (approx 8-ounce)
1/4 teaspoon coarsely ground pepper
1/3 cup orange marmalade
2 tablespoons chopped fresh mint
2 tablespoons low-sodium soy sauce
2 cloves garlic — minced
favorite cooking spray
Fresh mint sprigs

Instructions:

Trim any fat from tenderloin. Cut into two pieces.  Cut a lengthwise slit down each piece, about 2/3 of the way through and then flatten. Spritz tenderloin with cooking spray and then sprinkle tenderloin with ground pepper to your liking. Combine marmalade, fresh mint, soy sauce, and garlic. Place tenderloins in roasting pan and pour marmalade mixture over top and spread out evenly.  Bake at 350 degrees F for 35 minutes or until juices run clear. Garnish with mint springs at serving time.

photo credit: stu_spivack

Ingredients:

1/3 cup oyster sauce
1/3 cup sweet chili sauce
500g fresh thick rice noodles (see note)
2 tablespoons peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunches asparagus, trimmed, cut into 5cm lengths
1 long red chili, deseeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 teaspoon sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced

Instructions:

Combine oyster and chili sauce.  Cook noodles as usual.  Rinse, drain, and set aside.  Heat some of the peanut oil in wok or skillet.  Stir fry chicken until cooked through.  Add more peanut oil to wok, along with sesame oil.  Toss in garlic, asparagus, and red chili.  Stir fry for 2 – 3 minutes.  Add noodles, sauces and bok choy and continue to stir fry until leaves wilt.

In some places rice noodles aren’t always easy to find.  It depends on what kind of store you have near you.  You may need to substitute those.  You can use ramen noodles or thin pasta noodles. It won’t be quite the same, but it still tasty.