Shrimp Oliver ™

Need an idea for a super simple dish. This quick recipe is based on a pasta dish that I had at a restaurant years ago. 


I've used cooked shrimp. If using raw, cook them in boiling water first, then set aside. I've used a dry white wine, but you can use vermouth instead. I've also used angel hair or linguine, but this should work with your favorite pasta.

1- 1  1/2  lb cooked shrimp (depending on size of shrimp)

1 pkg thin pasta  regular, or whole wheat or gluten free)
1 c each: chopped: ripe pitted black olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions

1/3 c dry white wine or vermouth

1/4 c sliced green onions

3 T. oil  (olive or canola)

1-2 tsp each to taste: parsley, oregano, basil (dried or fresh)

1/4 tsp black pepper

1/8 tsp salt (optional)

1 clove fresh garlic, crushed & chopped

1/2 tsp fresh lemon juice

zest of 1 lemon

Cook pasta according to directions. 

If using raw shrimp, cook shrimp in a pan with boiling water until shrimp turns pink (3-5 min), set aside.

In a skillet heat oil over medium high. Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon juice and zest. Cook for 5- 6 minutes.  

Carefully add wine if desired. Add shrimp cook for 4- 5 minutes more or until shrimp is heated. Serve over your favorite pasta.

Serves 4

Herb Dressing ™

This is my version of a classic herb dressing. This is an excellent way to use fresh herbs out of your garden. If you can't find fresh herbs, then dried herbs will work too. 

I used a clean glass jar with a lid to mix this dressing. But if you don't have any, you can use a small bowl to mix the dressing.

1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8  tsp salt (optional)
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh)


In a small bowl or a clean glass jar combine ingredients.  Mix well by shaking the jar or by using a fork. 


Makes 8 servings (1 T)

Potato Chip Chicken Bake ™

This a very easy and fun dish for a summer meal. Instead of breadcrumbs, I used potato chips to coat the chicken. Feel free to use one whole egg and 1 egg white instead of the 2 whole eggs if desired. Enjoy!

8 oz approx. kettle style potato chips (crushed)
4 boneless skinless chicken breasts
1/4 tsp black pepper
1/8 tsp salt (optional)
Squeeze of lemon
2 eggs
Nonstick cooking spray

Preheat oven to 400' F

Spray cooking sheet with nonstick cooking spray.

Crack two eggs in a shallow dish and beat gently with a fork. Add salt and pepper to the eggs. You can even add your favorite herbs and spices if desired.

In a plastic baggie, place potato chips. Use a rolling pin to crush them. You can also use your hands to crush them. Pour chips into a shallow dish.

Dip chicken into eggs, coating both sides. Dip chicken into chips. Make sure chicken is evenly coated on both sides.  Place on a cookie sheet.  Repeat process with remaining chicken. Squeeze a little lemon over top of chicken.

Bake for 25 minutes or until done.

Serves 4.

Yankee Doodle Pot Roast ™

 What can be more all American than a pot roast. This is an easy recipe for a classic. I've used a sirloin roast for this recipe but this will work for most kinds of roasts.

1  4 lb sirloin roast
2 cloves garlic cut into slivers
1 onion peeled and quartered
5 medium potatoes, rinsed and quartered
1 lb package rinsed carrots, broken in half
1/4 tsp each: lemon juice, dried parsley, tsp ground pepper
1/8 tsp salt (optional)
1/8 c olive oil
1/ 2 c - 3/4 c water

Preheat oven to 350 degrees.

Peel and quarter onions. Rinse potatoes well and quarter. Rinse carrots well and break in half. Arrange vegetables and water in roasting pan. 


Put sirloin roast in roasting pan. Season roast with salt, parsley, pepper on both sides.
Make small slits all over roast with a knife to form pockets. Place garlic slivers in pockets. 


Combine olive oil and lemon juice in measuring cup.  Stir and pour over roast. 
Place roast in oven and cook for approx 2 hours or until roast is done.


Serves 8.

Simply Gravy ™

This is a very simple recipe for a basic beef gravy.  I used the juice and the drippings from a roast, but you can also use canned beef broth if needed.  If you're using liquid from your roast, you can pour the liquid through a strainer to catch any of the excess fat. 




2 cups beef broth (from roast liquid or canned low sodium broth)
2 T flour
1/4 tsp pepper
1/8 tsp salt (optional)

Into a 2 cup measuring cup, pour liquid through a strainer to catch excess fat. Combine broth and flour. Stir with a fork to dissolve flour to prevent lumps. 

Heat skillet over medium low heat.  Pour beef broth mixture into pan. Using a wire whisk, stir broth continually for 8-10 minutes or until it reduces to desired thickness.


Serves 8 (2 T)

Sharons' Egg Drop Soup

This is a super simple, yet satisfying recipe for egg drop soup.


2 cans low sodium chicken broth 
1 egg (gently beaten)
1 tsp. corn starch
1/4 tsp. pepper
1/8 tsp. salt (optional)
2 T. green onion 

Crack 1 egg into a bowl. Gently beat with a fork for a few seconds, set aside.


Bring chicken broth, pepper, salt to a boil in a pan.  Boil for 2-3 minutes and reduce heat to medium low. 

Add egg slowly. As you're adding the egg,  keep stirring with a fork. This will create egg threads. Cook for 2 minutes. Add corn starch and cook soup for 1 minute more or until cornstarch is dissolved. 


Garnish with the green onions.

Serves 4

Mary Had An Easter Lamb ™

This is a simple recipe traditionally served at Easter.

5 lb boneless lamb roast
2 cloves garlic crushed and sliced.
1 lemon zested and juiced
1 T each: dried parsley, rosemary
1/4 tsp. pepper 
1/8 tsp salt (optional)

3/4 - 1 c olive oil

Preheat oven to 350.

Mix 1/2 of olive oil  salt, pepper, lemon zest, 1 clove of garlic, rosemary, parsley together in bowl,  set aside. 

Put lamb roast in roasting pan. Make slits to form small pockets all over lamb roast. Put olive oil mixture and remaining garlic slices in pockets of roast. Pour remainder of olive oil over lamb. 


Bake at 350 for 2 - 3 hours approx. or until done. Baste periodically with juices from bottom of pan. Halfway through cooking,  squeeze lemon juice all over top of roast. 

Let rest 15  -  20 minutes before carving.


Serves 10.