Quick Roasted Potatoes

Use Red or Yellow (small) potatoes. Use however many servings you need; 2 lbs = 4-6servings.

1. clean potatoes; leave on skin
2. cut into quarters
3. place potatoes & 1/4C olive oil in bag & TOSS to coat
4. Add in 1 package of Hidden Valley Ranch dressing mix (dry) & TOSS to coat
5. Bake @ 450 on un-greased baking sheet for 35 minutes.

[I beat these would make yummy "baked" french fries too - just use Russett potatoes and cut them vertically & long vs. quarters.]

Bella Burgers

These burgers are SO good! & yes, SO easy. Perfect amount of spice & flavor.

1 packet Hidden Valley Ranch Dressing (dry) mix
1 lb. ground beef (I used 1.5 lbs and it was still great porportions)
1 C (or heaping handful) shredded cheddar (or mex mix) cheese

MIX all together and form hamburger patties.

Santa Rosa Valley Salad by J. McGuckin

I had this salad @ Janelle's tea yesterday and it was amazing. Light, but full of flavor. Can't wait to bring it to my sister's going away party and other spring/summer events. Yum!

Serves 6-8

Dressing Ingredients
2 cloves garlic, minced
1 T Dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/3 c vegetable oil
Combine dressing ingredients.

Salad Ingredients
1 box long grain and wild rice mix, cooked with seasonings
juice of 1 lemon
2 or 3 ( I used 2) chicken breast halves, cooked and diced (I microwaved it in its own juice); skip if vegetarian
4 green onions chopped
1 red bell pepper diced
3 oz Chinese peapods, ends removed
1 Cup pecans (toasted or candied)
1 or 2 avocados

1. Mix all salad ingredients except avocado (I let the rice and chicken cool first – I don’t know if you need to)

2. Combine with dressing and refrigerate 2 – 24 hours

3. Before serving add avocados, 1 cup of chopped and toasted pecans or candies pecans (I think I like the toasted better-I used candies this time)

Garnish with lettuce leaves if desired.

"Good for You" Fish N Chips by E. Seaton

this was SO EASY and super tasty. my family LOVED it.

i added a few red pepper flakes to the "sauce" (to give it a little kick) - i would recommend that for sure.

i used mahi mahi...from tj's...super easy and tasty. i know my sis has used hailbut....and tilapia is anothergood one to use as well.

1/2 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice, plus lemon wedges for serving
1 shallot, finely chopped
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk

Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to serve.

2. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

3. Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Serve with the fries, dipping sauce and lemon wedges.