From Cooking Light magazine: The delicate combination of fresh dill and lemon lend just enough flavor to add interest to plain baked fish. This is one of the first times I served fish, and it was super easy!

 4 (6 oz) salmon fillets (about 1 inch thick)
1 1/2 tbsp finely chopped fresh dill (or 1-2 tsp dried dill)
1/2 tsp salt
1/8 tsp pepper
4 lemon wedges
Cooking spray

Preheat oven to 350F

Place fish on baking sheet lightly coated with cooking spray (do not remove skin). Lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper.

Bake at 350F for 10 minutes or until fish flakes easily when tested with a fork. Thicker cuts of meat will take longer to bake.

Make a heart-healthy meal with steamed asparagus and pomegranate juice!

James found this tasty treat in the June 6, 2007 edition of the Grand Rapids Press. It’s a great main dish for two. For testing purposes, I used Jim Bean Bourbon Whiskey.

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup pineapple juice
3 tbsp bourbon whiskey
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp garlic powder
1/8 tsp black pepper

Saute chicken in a large skillet over medium heat until cooked though and no longer pink. In a small bowl, combine remaining ingredients and whisk until sugar is dissolved.

Pour bourbon mixture over chicken and let simmer 10-15 minutes or until sauce is thickened to taste.

I served this meal with seasoned potato wedges (see below), sweet white corn-on-the-cob, and fruity sangria for a summery meal.

This zesty recipe comes from Taste of Home’s “Light & Tasty” magazine. The original recipe calls for yukon gold potatoes, but the seasoning works well with any type of potato (I prefer red-skinned potatoes), use which ever type you like best. I also altered the salt and oil content.

1 1/2 pounds potatoes (about 5 medium), cut into wedges
2 tbsp olive oil
1/4 cup dry bread crumbs
1 1/2 tsp paprika
1/2 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cumin
1/8 tsp black pepper
1/8 tsp chili powder

Preheat oven to 425F

Wash and cut potatoes. Place in a large zip-lock bag with olive oil. Close bag and shake well to coat potatoes.

 Combine remaining ingredients in bag and shake or toss bag to coat. Arrange potatoes in a single layer in an 11×13 baking dish coating with non-stick cooking spray.

Bake, uncovered, for 40-45 minutes or until potatoes are tender, stirring halfway through cooking time. Let potatoes set 5 minutes before serving.

Here is a quick and easy dessert from Taste of Home’s magazine “Cooking for 2.” This is the perfect dish to share between two people.

2 (6-inch) flour tortillas
2 tbsp honey
1/2 tsp ground cinnamon
2 tbsp chocolate chips
cooking spray

Drizzle honey over one tortilla then sprinkle with cinnamon. Top with chocolate chips (don’t get too close to the edges). Top with remaining tortilla.  

Coat a medium frying pan or skillet with cooking spray. Cook quesadilla over medium heat for 2 minutes on each side or until lightly browned. Flip carefully, if the filling spills out, quesadilla will be sticky.  

Cut into four wedges and serve immediately.  

1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Stir in 1 to 2 tsp of mix per 8 oz of tea. Add milk if desired.

To make chocolate chai, stir in 1 to 2 tbsp chocolate syrup.

Store chai mix in refrigerator. Unsweetened condensed milk can be used and sugar can be added to control sweetness.

This is a recipe I found online and have really enjoyed. Typically, I make tea using 1 1/2 cups of water and 2 teabags (not quite double strength) with 1 or 2 heaping spoonfuls of chai mix. I add a spoonful of chocolate syrup for just the right taste. A great way to start the day!