Panko Chicken

boneless chicken breasts, or tenders

milk

Panko

If using breast, cut into tenders. Soak tenders in milk, coat with Panko crumbs. Place onto ungreased cookie sheet, and bake at 375 F for 15 minutes.

Baked Oatmeal II

This is now my preferred recipe. Less sugar, and tastes great!

Cream together:

2 Tbls. butter

3/8 c. sugar

2 eggs

Mix, and add to above:

3 c. oatmeal (NOT quick oats)

2 tsp. baking powder

1 tsp. salt

1 c. milk

You may mix in fresh fruit before baking if you wish. To this recipe, I added 1/2 c. blueberries and 1/2 c. cranberries.

Pour all into a greased 9x 9 baking dish and bake at 350 F for 25 minutes. Serve with milk if desired.

Mashed Sweet Potatoes

3 large sweet potatoes

4 Tbls. butter, softened

4 ounces cream cheese, room temperature

3 Tbls. brown sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

salt and pepper to taste

Preheat oven to 375 F. Rub potatoes with canola oil and place on baking sheet. Bake for 1 hour or until very tender.

Combine butter, cream cheese, brown sugar, and spices. Slice potatoes, and slip out of skins. Mash. Combine butter/ cream cheese mixture with mashed potatoes, and serve hot.

Baked Scallops

1 lb. bay scallops

4 Tbls. butter, melted

1/2 tsp. dry mustard

dash of cayenne pepper

freshly made bread crumbs

Preheat oven to 375 F. Butter a shallow baking dish.

Place scallops in baking dish. Combine butter, dry mustard, and cayenne pepper. Drizzle over scallops. Top with bread crumbs and bake for 20 minutes.

Mediterranean Barley Salad

I've had this salad bookmarked in my Bloglines for 6 months, and I finally got around to trying it. Heather from Beauty that Moves, gave her permission for me to share it here. It was delicious, and I can't wait to try the other recipes in the same post.

Dressing

• 2 Tbls fresh lemon juice

• 1 Tbls Dijon or stoneground mustard

• Pinch of sea salt

• 1 Tbls apple cider vinegar

• 1 Tbls umeboshi vinegar

• ¼ cup olive oil

• 1 Tbls shallot if you like

Salad

• 5 cups water

• 2 cups hulled barley

• ½ teaspoon sea salt

• 2 bay leaves

• 2 Tbls chopped fresh oregano or 2 tsp. dried

• 1/3 cup pitted and chopped Kalamata olives

• 1/3 cup drained capers (I rinse them too)

• ½ cup pine nuts

• ¼ cup chopped green onions (scallions)

• ¼ cup chopped fresh parsley

Combine all the ingredients for dressing and set aside.To make the salad, bring water to a boil. Add the barley, sea salt and bay leaves. Simmer for 1 hours, adding a little more water if needed. Cook until barley is tender, drain excess water if there is any. Let the grains cool, add the dressing and oregano, stir. Then add the other ingredients, combine gently. Chill, serve cold.

Baked Tilapia

4- 4 oz. Tilapia fillets

2 tsp. coconut oil, melted

1/2 tsp. Old Bay seasoning

1/2 tsp. garlic salt

lemon slices

Preheat oven to 375 F. Place Tilapia fillets in a shallow baking dish. Drizzle melted coconut oil over tops of fillets. Combine Old Bay seasoning and garlic salt. Sprinkle over fillets. Top with a lemon slice. Bake 10 -12 minutes until fish flakes easily with a fork.

Coconut Rice

2 c. Jasmine rice

1 -14 oz. can organic coconut milk

2 1/4 c. water

1 tsp. coconut oil

Place all ingredients in covered saucepan. Bring to a boil, and immediately lower temperature to low, setting lid askew on pan, allowing some steam to escape. Simmer 20 minutes, or until all liquid is absorbed and rice is tender.