Simple Meals, Big Flavors

After a busy day of work, after-school activities and other responsibilities, the last thing you want is for dinner to be complicated. The following recipes are anything but. And although they maybe easy on time, they don’t skimp on taste.

Delightfully Baked Fish

(Serves Four)
Recipe courtesy of the United States Department
of Agriculture,

  • 1 pound fish fillets (whitefish, trout or tilapia)
  • 1 onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon lemon pepper seasoning (optional)

Heat oven to 350°F. Place 12-inch piece of foil on counter, and coat foil with nonstick cooking spray. Place fillets in middle of foil. If fillets have skin, place skin-side down. Spread sliced onions, salt, pepper and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish. Place foil pouch on baking sheet, and place in oven. Bake fish 15-20 minutes until fish reaches a minimum internal temperature of 145°F on a food thermometer and is flaky when tested with a fork. Divide into four portions, and serve.

Pasta with Spinach Pesto

(Serves Four)
Prep Time: 10 minutes, cook time: 15 minutes
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  • 1 can (13.5 ounces) spinach, well drained
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup chopped fresh dill
  • 1 box (16 ounces) fettuccine noodles

In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth. Cook fettuccine as package directs, and then drain. Toss spinach pesto with fettuccine.

Southern Style Succotash with Sweet Corn Sauce

(Serves Four)
Prep Time: 15 minutes, cook time: 20 minutes
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southern style succotash:

  • 4 ounces olive oil
  • 1 can (14.5 ounces) sweet corn kernels, drained
  • 1 can (15.5 ounces) butter beans, drained
  • 1 can (15 ounces) sweet peas, drained
  • 1/2 cup sliced canned carrots, drained and diced
  • 1/4 cup canned diced tomatoes
  • 8 sprigs fresh thyme
  • 1 fresh bay leaf
  • salt and pepper, to taste

Add olive oil to large skillet, and quickly sauté all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of sweet corn sauce.

sweet corn sauce:

  • 6 ounces canned corn, excess liquid strained off
  • 3 ounces Champagne or dry white wine
  • 4 tablespoons butter
  • 1 can (15 ounces) sweet peas, drained
  • salt
  • pepper
  • thyme sprigs

In blender, purée corn and Champagne until very smooth. Strain through fine strainer, and place strained corn juice in small saucepan.  Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.


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