Lemon Green Beans

1lb bag of whole frozen Green Beans or you could use fresh.
Zest of half of a large Lemon
Salt and Pepper to taste
1tbsp Butter
1pinch of Garlic Salt



In a pan place Butter, Green Beans, Salt, Pepper, and Garlic Salt. Then Zest Lemon over other ingredients and sauté on medium low heat. Do not burn butter.  When Green Beans are al dente, serve.

Pesto Shrimp and Farfalle Pasta

1/2 bag of Kirkland cooked tail on Shrimp 31-40
1 1/2 tbsp Pesto
1/4 cup Olive Oil
1 clove crushed Garlic
 Farfalle Pasta cooked
1 cup frozen Artichoke Hearts
Salt and Pepper to taste
Parmesan Cheese to use for a topping



Pour Olive Oil into a pan on medium to low heat. Then add Garlic, Pesto, Artichoke Hearts, Salt, Pepper, and Shrimp.  Sauté all ingredients until al dente. Do not over cook Shrimp. Add Farfalle and toss on low heat. Once plated then top with Parmesan Cheese. Enjoy this easy dish! This dish served 2 adults and 3 children.

Tilapia with Tomatoes & Artichokes

2 Tilapia Loins
1 can of diced Tomatoes
1 clove of Garlic crushed
1 cup frozen Artichoke Hearts
1/4 cup Leek slices
1tbsp Lemon Zest
1 tsp Basil
1 tbsp Parsley
Pinch of Sugar
Salt and Pepper to taste
1/4 cup Olive Oil


In a pan pour Olive Oil and can of Tomatoes with juice then place Tilapia Loins in pan. Add Basil,Garlic,Leeks, Parsley, Lemon Zest, Artichoke Hearts, Sugar, Salt, and Pepper. Cook on medium to low heat until fish is well done . Enjoy!

Simple Carrots & Peas with Tarragon

2 cups sliced Carrots
1 cup frozen Peas
1tbsp Butter
1/2 tsp Tarragon
Salt and Pepper to taste



On the stove top place in a pan on medium to low heat Butter, Carrots, Tarragon, Salt, and Pepper. Saute until Carrots are al dente. Then you add the Peas. Do not over cook. Enjoy!

Savory Cornish Game Hens

2 22oz. Cornish Games Hens
1 Lemon
2 Large sprigs of fresh Rosemary
2  Large sprigs of fresh Thyme
1tbsp Parsley
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Old Bay Seasoning
1 Garlic clove minced



Preheat oven to 350 and prep Hens for cooking in a roasting pan. Stuff each Hen with 1/2 Lemon wedge, 1/2 tbsp Parsley, 1 sprig of Rosemary, and 1sprig of Thyme.  Pour Olive Oil Over the top of each Hen. Then sprinkle the tops of each Hen with Garlic, Salt, Pepper, Old Bay Seasoning, 1 sprig of Thyme Leaves, 1 sprig of Rosemary leaves, and left over Parsley.  Tie legs together with cooking string for more even cooking. Put them in oven and cook at 350 for 1 hour and 15 minutes or until the Hens register a well done temperature on a cooking thermometer.  Basting every 30 minutes first hour of cooking, then 7 minutes of the last 15 minutes with juices from Hens in cooking pan. This will keep them from drying out and make them golden brown on top. Serve and enjoy!

Pot Roast

4 to 5 lbs. Roast
2 cups baby Carrots
2 cups of Celery  cut into larger chunks
1 Large Potato cut into wedges
6 Mushrooms halved
Salt and Pepper 1/4 tsp
2 sprigs of Thyme
2 cloves Garlic smashed
1 Bay Leaf
1/2 cup Red Wine
1 cup Beef Broth
1/4 cup  Leeks sliced
1tbsp Oilive Oil

Pre heat oven to 450
In a dutch oven pour Olive Oil into pan. Place Roast, Salt, Pepper, Garlic, Red Wine, Leeks, Celery, Carrots, Potato, Bay Leaf, Thyme, Mushrooms, and Beef Broth in the pan. Cook for 30 minutes at 450. Then lower heat to 425 and cook for 2 1/2 hours covered. You could also cook this in a Slow Cooker for 5 hours on high.

Bruschetta Chicken

2 Chicken Breasts
7 Roma Tomatoes Chopped
3 Garlic Cloves Minced
1tbsp Balsamic Vinegar
1tbsp Parsley Minced
1tbsp Basil Minced
1/2 cup Olive Oil
1/2 tsp Salt and Pepper
1tbsp Pine Nuts
1/2 cup Parmesan Cheese
Pinch of Sugar


In a larger skillet cook Olive Oil, Chicken, Salt, and Pepper until Chick is Browned on both sides. Then add Roma Tomatoes, Garlic, Parsley, Basil, Balsamic Vinegar, Pine Nuts, and Sugar. Cook all ingredients together until Chicken is fully cooked. Serve over Rice or Noodles then top with Parmesan Cheese.

The family loved this one!