Category: <span>Main Dishes</span>

Salmon Pesto Packets

6 salmon fillets, about 6 oz. each

1 lemon, cut into 6 slices

3 carrots, thinly sliced

2 sweet onions thinly sliced, then cut in half – use Vidalia onions, if possible

1 cup sliced black olives

½ cup or more pesto sauce


Heat oven or grill to 425.  Cut six 12 inch squares of Reynolds non-stick foil; set aside. Season salmon with salt and pepper; set aside.


On each foil square, place one slice lemon and evenly divide and layer carrots, onions, olives. Spread pesto on salmon about ¼” thick. Place the salmon that’s been spread with pesto face down on the veggies so the skin is side up. Fold into packets crimping edges. Bake or place on grill using indirect heat until salmon is cooked about 20-30 minutes.


To serve, prepare plates in kitchen. Remove skin from salmon and flip onto plate – salmon on bottom and veggies on top. Discard lemon slices.


Serve with lemon wedges and couscous.


*For easy entertaining, prepare the salmon packets early in the day and refrigerate. Bring to room temperature for about 30 minutes before cooking.

Easy Baked Tilapia

4 tilapia filets

½ cup bread crumbs or Panko (Japanese-style bread crumbs)

½ cup grated parmesan cheese

1 T dried Italian seasoning

¼ tsp garlic powder

2-3 T mayonnaise


Mix together the bread crumbs, grated cheese, and seasonings.


Place 4 tilapia fillets on a baking sheet lined with no-stick foil.


Spread the tilapia with a light coating of mayonnaise. Sprinkle with the bread crumb mixture.


Bake at 425 for about 15 minutes or until fish flakes with fork.


For a healthy meal, serve with steamed broccoli and brown rice.

Braised Mahimahi Puttanesca

Recipe created by Curtis Stone, O Magazine Food Columnist (September 2013 issue)

Curtis Stone says, “Try my take on classic puttanesca—a Mediterranean tomato sauce in which capers and olives provide an added punch of flavor—by using it to braise mahimahi or bass. You make your sauce, pop in your fish, cover the pan for a few minutes, and come back to a beautiful dish. The heat of the sauce does the cooking for you.”


  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, finely chopped
  • 3 anchovy fillets, chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 pounds tomatoes, chopped
  • 1/3 cup dry white wine
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 Tbsp. capers, drained
  • Kosher salt
  • 4 skinless mahimahi or sea bass fillets (6 ounces each)**  see note below
  • 2 tsp. finely chopped flat-leaf parsley


Active time: 15 minutes
Total time: 30 minutes

In a large, heavy skillet, heat 3 Tbsp. oil over low heat. Add garlic and anchovies and cook, stirring frequently and mashing anchovies, about 2 minutes, or until garlic is soft but not browned. Stir in red pepper flakes. Add tomatoes, wine, olives, and capers. Increase heat to medium and simmer gently, stirring occasionally, about 15 minutes, or until tomatoes have broken down. Season to taste with salt.

Season fish with salt, and lay gently in the sauce. Drizzle fillets with remaining 1 Tbsp. oil. Cover and simmer gently over low heat 7 to 10 minutes, or until fish is just cooked through and still moist. Sprinkle with parsley and serve.

Our friends who introduced us to this fragrant and delicious Mediterranean dish substituted Tilapia for the Mahimahi. What a great trade!!   Emily

Chicken and Broccoli Braid

“This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.”

From submitted by Kelly Grimes

2 cups diced, cooked chicken


1 cup fresh broccoli, chopped

1/2 cup red bell pepper,


1 clove crushed garlic

1 cup shredded Cheddar


1/2 cup mayonnaise

2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered


1/4 cup diced onion

2 (8 ounce) packages

refrigerated crescent rolls

1 egg white, beaten


  • Preheat oven to 375 degrees.
  • In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  • Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  • Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Oven Baked Chicken Fajitas

My friend Esty always finds the yummiest and easiest recipes that can serve a crowd! This one is from


  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies (Rotel)
  • 1 medium onion, sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired

*** For an extra-easy version, substitute McCormick Fajita seasoning package for all the spices.


  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
  6. Serve on tortillas with desired toppings.