COOK OF THE WEEK: Jan McGreger recipes

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Patti’s Slaw
1 bag prepackaged slaw mix
1 green bell pepper, finely chopped
1⁄2 large onion, finely chopped

Dressing
1⁄2 cup mayonnaise
2 tablespoons sugar
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon celery salt
2 tablespoons tarragon vinegar
1 teaspoon prepared mustard
Place slaw mix, bell pepper and onion in a large serving bowl. Mix dressing ingredients in a small bowl. Add to slaw mix and toss well to combine.

Captiva Salmon
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
4 salmon fillets (4-ounces each)
1 tablespoon balsamic vinegar
3 tablespoons olive oil
Juice of 2 limes, divided
2 medium tomatoes, chopped
2 cloves of garlic, minced
4 basil leaves, julienned
1⁄4 teaspoon cayenne pepper
Preheat oven to 375 degrees.
In a small bowl, combine garlic powder, onion powder, salt and pepper. Place salmon in a greased 9×13-inch baking dish and coat the fish with the spice mixture. In another bowl, combine vinegar, 1 tablespoon olive oil and half the lime juice. Pour over the salmon. Bake 15 minutes or until the salmon flakes easily with a fork.
Meanwhile, in a small bowl, combine tomatoes, garlic, basil, remaining olive oil and lime juice, and cayenne. Season with salt and pepper to taste.
To serve, spoon the tomato mixture over the salmon.

Gayle’s Cheesy
Cauliflower
1 head of cauliflower
1 onion, chopped
1⁄2 cup water
2 tablespoons mustard
1⁄2 pound Mexican Velveeta, cut into squares
Clean and chop cauliflower and put into a large casserole dish along with chopped onion and water. Microwave on high for 10 minutes. Mash mixture with a potato masher. If mixture isn’t as tender as you would like, microwave for an additional 3 to 5 minutes. Mash again with potato masher and add mustard and cheese. The heat from the cauliflower will melt the cheese.

Crock-Pot Beef Fajitas
11⁄2 pounds beef flank steak
1 cup chopped onion
1 bell pepper, chopped
1 tablespoon fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1⁄4 teaspoon salt
1 can Ro-tel tomatoes
2 to 3 teaspoons lime juice
12 flour tortillas
Trim fat from meat. Cut flank steak into 6 portions. In a Crock-Pot, combine meat, onion, bell pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add undrained tomatoes. Cover and cook on low for 8 to 10 hours. Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice.
Serve with shredded cheese, guacamole, sour cream and salsa. To heat tortillas, wrap them in foil and place in a 350-degree oven for 10 to 15 minutes.

Summer Chicken with Peas
3 tablespoons butter
4 skinless, boneless chicken breast halves
8 small new potatoes, scrubbed and with a strip of skin around the middle pared off
Salt and lemon pepper to taste
1 bunch green onions, sliced
1 (10-ounce) package frozen green peas
1⁄4 cup fresh parsley or 2 tablespoons dried
1 teaspoon thyme
Melt butter in a large skillet. Add chicken and potatoes. Brown chicken on both sides. Season with salt and lemon pepper. Reduce heat, cover pan and simmer 30 minutes. Add green onions, peas, parsley and thyme. Cover again and simmer 20 minutes or until peas and potatoes are tender. Stir ingredients once or twice to mix herbs. Serve on a warm platter.

Susan’s Clam Chowder
3 slices bacon
1 large potato, peeled and cubed
1 rib celery, chopped
1 small onion, chopped
Salt to taste
1⁄4 teaspoon pepper
1⁄4 teaspoon thyme
1⁄2 cup water
1⁄4 cup all-purpose flour
3 cups milk
2 (6-ounce) cans minced clams
Dash of cayenne pepper
In a large saucepan, fry bacon until crisp; drain bacon on paper towels, crumble and set aside. To drippings, add potato, celery, onion, salt, pepper, thyme and water. Heat to boiling and cook, covered, about 10 minutes or until vegetables are tender.
Combine flour and milk; add to hot mixture. Heat over medium heat until thick. Stir in drained and rinsed clams. Heat thoroughly, but do not boil. Add cayenne pepper and garnish with crumbled bacon.The new year has begun and I have once again embarked on a journey to eat better and move more.