Serves: 4-6


1-1/2 pounds chopped meat (you can use turkey)

3 sheets of matzo

2 egg whites

1-16 ounce jar Newman’s Pineapple Salsa



Preheat oven to 375.

In a medium size bowl, mix ground meat with the egg whites. Break sheets of matzo into bowl (I crumbled most but left some larger pieces). Add 2/3 jar of salsa.  Mix thoroughly. Put in an oiled or buttered loaf pan. Add mixture. Pour rest of jar sauce over the loaf.

Cook for 50-55 minutes. I made this with a side of herbed mashed cauliflower.

Serves:  4


  • 1 garlic clove, chopped
  • 3 tablespoons olive oil
  • nonstick cooking spray
  • 4 – 6 ounce Coho salmon fillets
  • ½ cup butter and herbs
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • ¼ cup white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic sea salt


Preheat broiler and set oven rack 6 inches from the heat source. 

Line a pan with aluminum foil, and spray with nonstick spray.

Place garlic and oil in a small bowl and microwave on



  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 2 tablespoon melted butter
  • Nonstick cooking spray


  • 2 pints blueberries
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sugar
  • 2 teaspoons cornstarch


  • 1 package farmer's cheese
  • 1 1/2 cups 4% cottage cheese
  • 1/4 cup confectioners' sugar
  • 1 egg yolk
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon



Preheat oven to 300 degrees. To make blintzes: Puree

This uses more of a vinaigrette dressing.

Serves: 4-6



3 ounces baguette, cut into ½” pieces

3 tablespoons extra virgin olive oil

¼ teaspoon pepper

String Beans and Dressing:

1-1/2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

3 large garlic cloves, minced

3 anchovy fillets, minced

Salt and pepper

3 tablespoons extra virgin olive oil

1-1/2 pounds string beans, trimmed

2 ounces of Parmesan cheese

Serves: 2


2 - Chicken breasts, trimmed and cut very thin

Sliced pastrami

¼ cup of honey

1/8 cup of mustard

Corn flake crumbs


Garlic powder





Flatten chicken cutlets until very thin. Mix honey and mustard in a small bowl and brush over the cutlets. Top each piece of cutlet with a slice of pastrami. Roll tightly. Secure with a toothpick, if necessary. Place chicken on an oiled baking dish. Put rolled chicken, skin side down and brush with

Serves: 8


1/4 cup flour

1/4 cup butter, softened

1/2 cup chicken broth

8 ounces cream cheese, softened

2 1/4 cups frozen peas and carrots

1 teaspoon rosemary

1/8 teaspoon garlic powder

2 cups cooked rotisserie chicken, chopped

1 sheet pre-made puff pastry

1 egg, beaten (for egg wash)


Pre-heat oven to 375 degrees.

In a saucepan over medium heat, combine butter and flour. Stir until combined. Add in chicken broth and continue stirring. When combined, add

Serves: 4-6

If you don’t want to eat skin-on chicken, still cook the dish with the skin on, even if you don’t eat it. The skin will protect the meat from drying out.


1/4 to 1/3 cup Dijon mustard

1/4 to 1/3 cup honey

1 Tbsp olive oil

2-3 pounds chicken thighs (or legs)


Freshly ground black pepper

2 sprigs rosemary (or a generous sprinkling of dried rosemary)


Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a

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