Italian Chicken Pasta

Threw this one together one night a while back.

2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken

Combine all ingredients by tossing together.  Serve.

Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.

Fusilli with Broccoli Pesto

A recipe I found in January 2015 edition of Women's Day magazine while papa was having his angiograph done.  We should try this one out and get a photo!

12 oz. Fusilli Pasta
12 oz. frozen broccoli florets, about 4 cups
2 large cloves garlic, thinly sliced
1/2 c. fresh basil leaves
3 T. olive oil
1 T. grated lemon zest
kosher salt
Toasted pumpkin seeds, or sunflower seeds, or sesame seeds- something crunchy instead of the sliced almonds the recipe called for in Women's Day
Grated Daiya Mozzarella or cheddar, in replace of grated parmesan

Cook pasta according to package directions.  Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pan.

Meanwhile, in a microwave safe bowl, combine the broccoli, garlic, and 1/2 cup of tap water.  Cover and cook on high, stirring once halfway through, until broccoli is tender, 5-6 min.  Transfer the vegetables including the liquid they cooked in to a food processor.  Add basil, oil, zest and 3/4 tsp. salt.  Puree until smooth.  Toss with pasta plus 1/4 cup of the pasta reserved liquid, adding more if pasta seems dry.  Sprinkle with crunchy seeds of your choice and "cheese", if desired.

To make this a main dish salad, add cooked diced chicken.