Grilled Lemon Pepper Halibut and Squash Packets

August 6, 2009 at 7:49 am (7 ingredients or less, basil, grill, halibut fillets, lemon pepper seasoning, olive oil, Quick Dishes, red bell peppers, seasoned salt, Summer, summer squash, vegetable oil, zucchini)

Prep Time:15 min
Start to Finish:30 min
makes:4 servings

1 lb halibut fillets (1/2 to 3/4 inch thick)
2 teaspoons dried basil leaves
1 teaspoon lemon pepper seasoning
1 teaspoon seasoned salt
3 medium zucchini or summer squash, cut into 2×1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
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1. Heat coals or gas grill for direct heat. Cut four 18×12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

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Greek Tacos

July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)

Makes: 12 tacos
Total Time: 30 min

1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
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In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.

Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.

Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.

*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.

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Lemon Chicken Oregano

March 29, 2009 at 11:49 am (7 ingredients or less, boneless skinless chicken breast, butter, chives, lemon juice, lemon pepper seasoning, Main Dish, oregano, oven)

Prep Time:5 min
Start to Finish:20 min
makes:2 servings

2 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
2 teaspoons finely chopped parsley or chives, if desired
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1. Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.

2. Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.

3. Serve drizzled with pan juices. Sprinkle with parsley or chives.

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