This is what I like to call a Double Duty Dinner (okay, I stole that name from the recipe column in the Dallas Morning News, but it just fits so well, and I didn't see a trademark on it). The first dish is what you serve for dinner the first night and you use the leftovers in the second recipe for dinner the next night or later in the week. You could also freeze it and serve the recipe at a later time...I'm not the boss of you, ya know.


FIRST NIGHT: HONEY MUSTARD GLAZED SALMON FILLETS

4 tblsp. fresh lemon juice (about 2 lemons)
4 tblsp. Honey Dijon Mustard (or Honey Mustard)
4 tblsp. honey
finely grated lemon zest from your two lemons
2 lbs of salmon fillets
salt and fresh ground pepper to taste
Cooking spray

Spray a large baking dish with non-stick spray. Rinse salmon and pat it dry with paper towels. Place salmon fillets in baking dish and salt and pepper them.

In another small bowl, mix lemon juice, mustard, honey and lemon zest. Pour half of mixture over salmon fillets, turn fillets over and salt and pepper the other side. Pour remaining marinade over fillets.

Cover with plastic wrap and place in refrigerator for at least 30 minutes and up to 3 hours.

Remove fillets from refrigerator and allow to come to room temperature. Turn fillets over one last time. Preheat oven to 400 degrees and cook fillets approximately 20-25 minutes or until fish flakes easily with a fork.

Serve fillets, reserving 8 oz. for later recipe.



LATER RECIPE: SALMON FETTUCCINE

12 oz. fettuccine
2 tsp. olive oil
1/2 med. sliced onion
2 cloves of minced garlic
1/2 tsp of crushed red pepper flakes
2 tblsp. wine (any kind)
1 (14.5 oz) can of petite diced tomatoes
1/2 tsp. dried thyme
1 1/2 tsp. of rinsed capers
8 ounces of cooked salmon fillets (skin removed)

Cook fettuccine according to package directions; drain and set aside.

While fettuccine cooks, heat oil in large skillet and saute onion, and red pepper flakes until onion is tender. Add garlic and saute an additional minute.

Add wine, tomatoes, thyme and capers and bring to a boil. Reduce heat and simmer to reduce.

Break salmon into pieces and add to sauce. Heat through.

Serve sauce over fettuccine.

The dogs discovered an uninvited guest this morning in the rain gutters on the patio. I'm not real sure what HE'S so ticked off about, I'm betting HE didn't just turn 48 years old!!

This is a wing it recipe. I got the original recipe from the Dallas Morning News and I only follow the guidelines, I just kind of wing it. It's a great way to use up whatever leftovers you might have. The only thing that's really a pain about it is, you need to have a skillet that's really big, non-stick and can also go in the oven. Or you can cheat, like I do, and wrap the non-ovenproof handle in heavy duty foil. Just make sure you've got 911 on the speed dial, just in case.

In a great big, non-stick, oven-proof (or not) skillet, saute chopped onions, bell peppers and garlic in olive oil, until vegs are tender. (or use chopped leftover peppers and onions)

Add any leftover meat, chicken, sausage and vegetables you have: spinach, broccoli, squash, whatever

In a large bowl, mix together 2 cups of Egg Beaters, any seasonings you wish and salt and pepper to taste (don't taste the Egg Beaters! Just use however much S&P you think you'd like).

Pour the egg mixture over the veggies in the skillet, cover and simmer on Medium heat for about 6 minutes, turning the pan and doing that nudge thing with a spatula to get any uncooked egg to the bottom of the pan.

Preheat your oven broiler to high. Put the skillet in the oven (this is the time you'd wrap your handle if it isn't oven-proof).

Broil until the top just starts to look golden. Pull the skillet out and sprinkle with cheese (whatever kind you like), slide it back in under the broiler and broil until the eggs are set and the top is golden brown.

Serve with leftover roasted potatoes and fruit.

Here's a picture of Layla's favorite rope toy, which Joseph placed on the very tip top of the door, out of her reach. WHY would he do something like that? Because, previously she'd had the nerve to go in his room and steal his remote control. A big brother's gotta do what a big brother's gotta do, ya know.

This is a recipe I got, a million years ago, from a sweet woman at my church. It's delicious and easy and your family (especially the males) will love it every time you make it - I swear.

Assorted chicken pieces (I use skinless/boneless chicken breasts and/or thighs, because I'm boring like that)

1 can of cream of mushroom soup (or cream of chicken)

1 cup of rice (the long grain kind that takes 25 minutes to cook)

2 & 1/4 cups of water

1/2 - 1 whole envelope of Onion Soup Mix (like Lipton's, but Wal-Mart is cheaper and just as good)

Onion & celery, chopped (however much you want - this is optional)


Mix together the soups, water, rice, onion & celery. (I usually put it all in a Tupperware bowl with a tight lid and shake it up). Pour into a well greased 9x13 in. casserole dish. Make sure rice is spread evenly over bottom of dish.

Rinse chicken pieces and arrange them over the top of the dish. Sprinkle chicken with salt & pepper and paprika if you want to impress anybody.

Bake in a 350 oven for 1 - 1 & 1/2 hours. Let sit for about 10 minutes and serve.

I guarantee, it'll become a family favorite in no time!

You can email me at: melindaproza (at) yahoo.com

(Joseph says not to put any personal information on here, so if you wanna talk to me, you're gonna have to send me an email.)

Ask me some questions, and I'll answer them. Ready? Go!

I'm a Stay At Home Mom who's soon to be out of a job, since my oldest is 22 and my youngest is 19.

I have two yellow Labs who are busy applying for the recently vacated spoiled children spots. I'm pretty sure they'll be hired.

I've been married to my husband, Roger, for almost 24 years. He's better than I deserve, but I'm keeping him, anyway.