Dinners for Days 133 to 138

133 Broiled or BBQ Salmon or Halibut Steaks from Lighthearted, page 103

134 Red Lentil & Sweet Potato Curry by Kelly Rossiter at treehugger.com:


135 Halibut or Trout with Potato Succotash on General Mills Variety Goodness label

136 Corn and Tomato Scalloped, a simple recipe Marg picked up somewhere about 30 or more years ago when she toiled with feeding four always hungry children:

1 can whole kernel corn

1 large can tomatoes

1 small green pepper, finely chopped

1/3 cup cracker crumbs

1 tsp salt

2 tbsp soft butter

Combine all ingredients in a saucepan or baking dish.

Simmer or bake for 30 minutes.

137 Thai Tuna Wraps from Clover Leaf; this is a great website with lots of useful information including many healthy recipes:


138 Oven Fried Chicken from Ontario Chicken Lover #13, page 10


Dinners for Days 85 to 90

I’ve fallen behind, so you are seeing several weekly plans crowded into a shorter space of time.

Day 85 to 90 is an incredible week with many “excellent” main courses – no wonder Marg often says “It’s like eating fancy restaurant food every day!.”

Day 85 Sensational Salmon w/Mango Salsa, page 232 Ultimate Foods for Ultimate Health by Liz Pearson and Mairlyn Smithhttp://www.ivillage.co.uk/mexican-enchiladas/60916


Day 88 Corn, Zucchini and Red Pepper Quesadillas by Cathy Lowe at food network.com



89 Ritz Fitz (Oven-Fried Sole Fillets) by Ann Hodgman at food network.com



Day 90 Chicken with Paprika & Kidney Beans by M.S. Milliken & S. Feniger at food network.com






Day 87 Grilled Fish in Foil from meal.com


Serves 4

1 13 oz (370 g) salmon fillet


1 large ripe mango

½ red pepper, diced

2 tbsp fresh lime juice

2 tbsp fresh chives

¼ tsp red pepper flakes

Mix all salsa ingredients in a bowl

Cover and set aside in the refrigerator for up to one day in advance.

Cut fillet into 4 equal pieces.

Grill at medium heat (or broil) until fish flakes, 5 to 10 minutes per side.

Serve with mango salsa on top of each serving.


Day 86 Mexican Enchiladas at iVillage.co.uk; can you believe it – Mexican food from a U.K. web site, but they were excellent!

I added more garlic and red pepper flakes to spice them up a bit.

Dinners for Days 79 to 84

79 Cod Baked with Veggies (Potatoes, Carrots, Green Onions)
80 Vegetarian Sweet Potato Chili (with Red Kidney Beans) from recipelink.com

81 Garden Salmon (canned) Loaf from cooks recipes.com


82 Summer Corn & Tomato Pasta on page 84 of New Light Cooking by Anne Lindsay

83 English Oven-Fried Fish (Tilapia) and Chips from womansday.com (Oct 2, 2007 magazine)
 English Oven-Fried Fish 'n' Chips Recipe 
84 Lime Chicken Soft Tacos, #64160 at Food.com
Lime Chicken Soft Tacos. Photo by Lavender Lynn


Dinners for Days 49 to 54

Dinners for Day 49 to 54

49 Cod Picatta at


50 Speedy Lentil & Bean Casserole from Lighthearted page 172 and
Braised Cabbage with Dill from Joy of Cooking page 355

51 Grilled Salmon Steaks at



52 Two-Mushroom Barley Soup by The Canadian Living Test Kitchen at


This recipe is so delicious it’s in Marg’s Best file. It calls for some dried mushrooms, but I ignore this and add a few more button mushrooms. It is not a quick recipe since it cooks for almost 2 hours!

53 Tilapia w/Asparagus, Cherry Tomatoes, Yellow Peppers from Michael’s Back Door

This is from Marg’s “Best” file. This time we replaced the asparagus with broccoli.

54 Todd’s Chicken and Corn Enchiladas at


Corn & Barley Salad

Leftovers again! It’s hard to cook for two sometimes. However, the recipes we choose are so tasty that we often look forward to the leftovers. The cakes fit right in for lunch with the following recipe from Mayo Clinic.

Corn and Barley Salad

Available from Mayo Clinic at:


If you view this web site you will notice this document includes 9 other ideas for vegetarian

main dishes.

In a bowl, add

1                   sliced cucumber

2 cups          cooked barley,

2 cups          cooked corn

3/4 cup         chopped red bell peppers

Stir, in the following dressing:

3 tbsp           white vinegar,

1 tbsp           water,

1 1/2 tsp      oil,

1/2 tsp          dried basil,

1/4 tsp          salt

1/8 tsp          pepper.

Marinate for at least 2 hours before serving.

This salad was great. It’s mostly carbohydrates so we had a huge garden salad with it as well as the corn cakes … delicious!

Fried Corn & Mozzarella Cakes

Remember – I had leftovers from lunch (Lemon Salmon and Red Kidney Bean Salad). Here’s how I put a little variety into them for dinner:

1. I Stuffed the salad into Pita breads that were halved; and

2. Added these corn cakes as a side dish. I made a few changes since I decided “on the fly”. I used frozen corn which I cooked, sour cream since I had no heavy cream, and whole wheat flour instead of masa harina. The cakes were very tasty and now I have leftovers of them! My daughter will be surprised when she drops in tomorrow.

This recipe can be viewed at: