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 127 to 132


127 Salmon Fillets w/Mango, The Urban Peasant:



128 Portuguese Bean Soup, Allrecipes,com



I cut the cayenne pepper to ¾ teaspoon


129 Trout with Cucumber Sauce, Loblaws Market,


130 Honey-Roasted Sweet Potato, Parsnips & Apples, Recipe 117752 at Food.com:



131 Red Snapper with Basil Vinaigrette from Gourmet, Quick Kitchen at epicurious.com:



132 Chicken Tortillas, Dishes for Two, The Ontario Chicken Producers’ Marketing Board

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 73 to 78


73 Salmon Steaks with Ginger Salsa from Ziggy’s
74 Ribollita from Kathleen Daelemans at foodnetwork.com


75 Red Snapper with Dill Tomato Sauce from Light Cooking page 88

76 Sweet Potato, Apple and Parsnip Puree with Samosas

77 Chopped Salad Wrap (with Tuna), #35640 at food.com



78 Meat Loaf with Herbs from Light Kitchen page 128

Dinners for Days 25 to 30

A new approach starting with this post – I’ll indicate the main courses for each six day period. Here is what we had for Days 25 to 30:

25                 Sole Fillets with Mushroom Stuffing from Light Cooking page 80

26                 Chickpea, Potato and Tomato Stew from Light Kitchen page 187

27                 Fish ‘n’ Vegetables Chowder from Light Kitchen page 69

28                 Corn and Peppers Quesadillas from Foodland Ontario


29                 Mussels with Tomatoes, Basil and Garlic from Light Cooking page 96

30                 Creamy Herb Dijon Chicken, Baked Yams from Recipezaar # 16346


Sweet Potatoes – Two Ways

Sweet Potatoes are in Mayo Clinic’s Top 10 Foods. Today we prepared them in two ways and also had a garden salad.

First was Curried Cauliflower, a recipe from Sobey’s. I used walnuts instead of pecans. The recipe follows and  can be viewed at:


Serves: 4

Prep Time: 10 min.

Total Time: 30 min.

1 tbsp               Compliments Pure Olive Oil 15 mL

2 tbsp               grated ginger                                                     30 mL

1 tbsp               cumin powder                                                   15 mL

1 tsp                 turmeric powder                                                 5 mL

1 tsp                 salt                                                                          5 mL

1 cup                finely chopped raw sweet potatoes               250 mL

1 cup               water                                                                      250 mL

4 cups             small head of cauliflower, cut or broken into 1 to 2 in. pieces

1/4 cup             Compliments Chopped Pecans 60 mL

  1. Heat oil in a large saucepan. Add ginger and cumin and cook for about 1 min. Add turmeric, salt, sweet potatoes and water. Cover with a lid and simmer on medium–low heat for 10 to 12 min., stirring from time to time. The sweet potatoes will become very soft.
  2. Add cauliflower, cover tightly and cook for 10 min. Meanwhile, lightly toast pecans by tossing in a dry skillet over medium heat for 5 min.
  3. When cauliflower is just fork tender and the sweet potatoes are soft (some may combine with the water to make a bit of a sauce), turn off heat, tip into a serving dish and garnish with toasted pecans.

Energy:                                            170  Calories

Protein:                                           4 g

Fat:                                                    10 g

Carbohydrates:                            18 g

Sodium:                                          620 mg

Fibre:                                               5 g

The side dish was Spiced Sweet Potato Wedges, a recipe from Go South which can be viewed at:


Flavour takes center stage in this healthy version of the French fry. The cumin, coriander and peppercorns kick this lil’ ol Southern potato into high gear.

1-1/2 lbs Southern U.S. Sweet Potatoes (2-3 medium potatoes) 750 g
1/2 tsp each cumin seeds, coriander seeds and peppercorns 2 mL
1 tsp coarse salt 5 mL
1 tbsp olive oil 15 mL

Cut sweet potatoes lengthwise into quarters. Slice each quarter lengthwise into four pieces.

In small skillet, over medium high heat, combine cumin, coriander and peppercorns. Toast seeds just until fragrant and start to pop, about 3 minutes. Transfer to spice grinder and process until smooth.

In large bowl, combine sweet potatoes, spices, half of the salt and olive oil. Toss to coat.

Arrange in a single layer on a rimmed baking sheet. Roast in a 450°F (220°C) oven, turning once, until potatoes are golden and tender, about 30 minutes. Sprinkle with remaining salt.

Serve immediately.

Makes 4 servings.