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 121 to 126

121 Salmon with tangy cucumber sauce & herbed Orzo from Redbook:




122 Tofu South of The Border Enchiladas at soyconnection.com:


123 Trout with Lime & Thyme, recipe #98052 at Food.com:


124 Suki’s Spinach & Feta Pasta at Allrecipes.com:


125 Broiled Haddock Fillets from Tweeky at food.com:


126 Ground Chicken Stroganoff from Chicken Lover #9

Dinners for Days 91 to 96

91 Baked Fish (Salmon) w/Tomatoes, Spinach and Mushrooms from Kraft at:


92 Spiced Lentils and Indian Pulao, page 219 and 224 Enchanted Broccoli Forest by Mollie Katzen
93. Pan-Fried Trout, # 7359 at Food.com
94 Marg’s Version of Baba’s Squash Casserole

95 Sardines (canned) and Potato wedges

96 Lemon Chicken, page 124 The Complete Book of Chinese Cooking by Veronica Sperling & Christine McFadden

Dinners for Days 61 to 66

Great week for different fish: salmon, mackerel and trout!

61 Lemon Salmon (canned) & Navy Bean Salad from Chef MD


62 Tofu Tuna Patties, Garden Salad from page 56 Consumer Guide

63 Smothered Mackerel from Cooks.com


64 Broccoli Soup from page 60 Light Kitchen and in Marg’s Best folder


65 Baked Trout, Mashed Potatoes, Mixed Veggies


66 Chicken, Broccoli and lemon stir-fry

Dinners for Days 31 to 36

31. Seared Salmon w/brown sugar, garlic marinade


32. Mixed Vegetable Bean Soup from Full of Beans page 33

33. Tuna & White Bean Salad from Food & Wine Jan 1998


34. Zucchini or Yellow Squash Casserole


35. Spiced Fillet of Trout


36. Chicken Legs, Thighs, Drums w/Orange Hoisin Glaze


Havarti-Fish Salad from yesterday’s leftovers

Yesterday we had enough Baked Trout Fillets left over for a second dinner today. I love variety and this recipe from dairygoodness.ca fit perfectly.

Havarti-Fish Salad

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 7 – 10 mins
  • Yields 4


What You Need

1/3 cup (80 mL) olive oil
5 tbsp (75 mL) lime juice
1 tbsp (15 mL) lime zest
1/2 to 1 tsp (2 to 5 mL) Espelette pepper or ground cayenne pepper (optional)
1 lb (500 g) fillet firm fish of your choice (salmon, halibut, tilapia, etc.)
4 cups (1 L) cooked orzo or other small pasta
1 1/2 cups (375 mL) finely diced cucumber
1 1/2 cups (375 mL) cherry tomato halves
2 tbsp (30 mL) drained capers
3 cups (750 mL) arugula or baby spinach, washed and stems removed
1/3 lb (150 g) Canadian Havarti, cubed
Salt and freshly ground pepper


In a large bowl, combine olive oil, lime juice and zest and Espelette
pepper. Set aside 2 tbsp (30 mL) of this mixture to brush on fish while cooking.

Preheat barbecue to medium-high. Cook fish 3 to 5 minutes per side depending on fish selected and how you like it done. Brush with reserved dressing occasionally. Salt and pepper to taste.

Add cooked pasta, cucumbers, tomatoes, and capers to dressing in large bowl. Toss well.

Add arugula and cheese just before serving. Divide evenly among 4 plates or soup plates.

Top with grilled fish.

Since the trout was already cooked, I ignored the first three steps under Preparation & Cooking and began with “add cooked pasta …”.

The end result was what my wife calls “the best”. The orzo’s texture was just right – a home cooking feel. The salad had a kick from the capers, then a little jolt from the arugula’s pepperiness; and then came the smooth taste of the sour cream from yesterday’s dressing; and then … , and then??? Sorry. I’m getting carried away with the fun of these leftovers.

If I was to cook this recipe “from scratch”, I’d cut back on the olive oil. It represents 16 servings of fat! It may be “good fat”, but it’s too much for me.

This recipe with cheese, as well as many others, is available on the following web site: