Roasted Tomatoes with Linguine

This is a lovely and easy recipe that I adapted from one I found in an advertisement in a magazine.

2 lbs tomatoes, halved lengthwise
1/2 cup olive oil, divided
2 cloves minced garlic
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/4 tsp ground black pepper
8 oz linguine

Place tomato halves, cut side up, in a foil-lined pan sprayed with cooking spray. Mix 1/4 cup oil, garlic, and seasonings in a small bowl. Spoon over tomatoes and drizzle with 2 tbsp of remaining oil. Roast in a 400 degree oven for 45 to 60 minutes until the tomatoes are soft and browned on top. Prepare pasta as directed on package. Place half of the roasted tomatoes in a large bowl and coarsely mash them. Add pasta and remaining tomatoes; toss to mix.

Chili Chicken Tacos

I found this recipe in the magazine Everyday Food. The first time I made it I did not have all the ingredients so I made some substitutions. It was delicious. Last night I made it again, this time exactly like the original recipe, and it was DELICIOUS.

2 lbs skinless, boneless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa
1 tbsp chili powder
1 to 2 tbsp chopped canned chipotle chilis in adobo
coarse salt and ground pepper

Combine all ingredients in slow cooker. Cover and cook on low for 8 hours (or high for 4 hours.) Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells with your choice of toppings.

My variation was to omit the tomato salsa and chili powder and use instead a 15 oz can of diced tomatoes and a packet of taco seasoning.

I used soft corn tortillas, a little shredded cheddar, and guacamole to serve. So good! I ate four and felt full the rest of the night!

Slow Cooker Barbecued Beef

This is DELICIOUS, and so easy! To make it even easier to assemble on a busy morning, prepare the sauce the night before, refrigerate, and just dump it all in the Crock Pot the next day!


1 1/2 cups ketchup
1 tsp liquid smoke flavoring
1/4 cup packed brown sugar
1/2 tsp salt
1/4 cup red wine vinegar
1/4 tsp ground black pepper
2 tbsp Dijon mustard
2 cloves garlic, finely minced
2 tbsp Worcestershire sauce
3 to 4 lb boneless chuck roast

In a large bowl, combine all ingredients except for roast. Place roast in slow cooker, and pour ketchup mixture over the top. Cover and cook on Low for 8 to 10 hours. Remove roast from slow cooker, shred with a fork, and return. Stir meat evenly to coat with sauce and continue cooking for approximately 1 hour.

Salmon Cakes

I'm always trying new recipes; I usually don't make the same thing twice. However, I find myself making these once every few weeks! I originally got the recipe off the back of the package of salmon...but I have tweaked it so much, it barely resembles the original recipe at all!

6 oz pouch of skinless, boneless salmon
1/4 onion, finely minced
1/4 cup low-fat plain yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1 tsp Kosher salt
1 egg, beaten
Tabasco sauce to taste
1 cup panko
1/2 tbsp seasoned salt

Combine salmon, onion, yogurt, lemon juice, garlic, salt, egg, Tabasco, and 1/3 cup of panko. Mix remaining panko with seasoned salt. Roll salmon mixture into four balls. Roll in panko, and flatten into cakes about 1/2-inch thick. Place on greased baking sheet. Bake in 400 degree oven for 25 minutes, turning after 15 minutes.

Black Bean and Corn Salsa

I'll confess that I don't do a lot of "original" recipes. I usually find recipes that interest me and then tweak them to suit my tastes. This was originally from a can of black beans...I made a few changes. Lots of protein and fiber - nice for a quick, light lunch.

15 oz can black beans
12 oz can whole kernel corn
1 medium tomato, finely diced
1/2 onion, grated
1/4 cup lime juice
1 tsp cumin powder

Drain and rinse beans and corn. Mix all ingredients and serve! Refrigerate leftovers.


Easy! Sometimes I double this recipe because it is so versatile, and I never get tired of it. I enjoy making "nachos" with this by putting a layer of corn chips (Snyder's of Hanover makes tasty corn chips with canola oil) on a nonstick baking sheet. Spoon the salsa over the top, and then a light sprinkling of cheese. Heat in a 350 degree oven till warm. Also good in tacos!