Category Archives: Lunch Recipes

Quick and Easy Marinara Sauce

Posted on by

MarinaraSauce2Quick and Easy Marinara Sauce

Ingredients

  • 1 onion, finely chopped
  • 4 –5 garlic cloves, finely chopped
  • 4 T. extra virgin olive oil
  • 2 (28 or 32 ounce) cans crushed or diced tomatoes
  • 6 large fresh basil leaves, chopped
  • ¼c. shaved Parmesan cheese
  • ¼c. shaved Romano cheese
  • 1 tsp. Italian seasonings blend
  • 2 T. brown sugar
  • ½ c. red wine
  • 1 T. garlic powder
  • garlic salt and pepper to taste
  • 2 T. capers (optional)

MarinaraSauceinthepotRecipe Directions:

In a skillet on the stovetop, heat olive oil and add onions and garlic. Sauté for approximately 8–10 minutes until onions are soft. In a large pot on the stovetop, pour in tomatoes. Add in basil, the cooked onions and garlic, cheeses, Italian seasonings, brown sugar, and red wine. Stir. Add in garlic salt  and pepper to taste. Cook uncovered, stirring occasionally, over low heat for 45–60 minutes.

Whatever you don’t use can be stored away in the frig for another meal and/or place in a tupperware dish and freeze.

©2013 — Maryann Ridini Spencer

LIKE Simply Delicious Living with Maryann® on Facebook, CLICK HERE.

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

Share

Grapefruit and Avocado Salad – Light, satisfying and refreshing!

Posted on by

GrapefruitandAvocadoSalad

My husband and I live on a citrus and avocado orchard.  Right now in May, we have so many gorgeous avocados, lemons and grapefruits just ready for the picking!  I’m always trying to come up with recipes where I can use fresh, natural and local (it helps when it’s our back yard!) produce.  My sister-in-law mentioned that she loves eating avocado with  grapefruit and that inspired me!   Here’s an amazing salad that you can serve for lunch or dinner.   It’s so light, refreshing and satisfying.

You can eat it for lunch as is, and/or you may want to serve it with some hard boiled eggs or tuna salad.  It’s also divine for dinner with a piece of grilled salmon or a tender filet mignon.  I hope you like it just as much as I do friends!  :)

Grapefruit and Avocado Salad

Serves 4

Ingredients

  • 3 hearts of romaine lettuce, chopped
  • 1.5-2 pink grapefruits (depending upon their size), peeled and each slice of grapefruit cut into 3 pieces
  • red onion
  • 3 small avocados (or 2 medium), peeled and sliced
  • Coconut Oil** (or Coconut oil spray) or extra virgin olive oil (Note:  If you can’t find coconut oil spray in the store. You should be able to find coconut oil.  In hot weather, coconut oil is liquid, in colder weather it is solid.  If you find your coconut oil is solid, heat a little bit in a pan on the stovetop over low heat to melt it).
  • 2 large lemons, sliced into wedges or Balsamic vinegar to taste
  • garlic salt and pepper to taste

Preparation:

In a large bowl, put the washed and chopped romaine hearts. With a knife, peel the red onion then slice the onion in half.  Slice small pieces of onion lengthwise into the bowl of romaine lettuce.

With a sharp knife on a cutting board, cut the avocados in half lengthwise around the seed.  Open the avocado halves to expose the pit.  With a spoon, gently scoop out the avocado meat carefully making sure that as you do, you scoop away from the skin, leaving the skin intact to be thrown away.  Slice the avocado halves into lengthwise pieces and add into the salad mix.

Peel the pink grapefruit.  The gently pull it apart into 2 halves.  Then gently separate each individual grapefruit section.  Cut the individual sections of grapefruit into approximately 3 pieces. With a knife, gently remove (or cut away) any of the white skin membrane that remains.

Add grapefruit into the salad bowl.

Spray or drizzle coconut oil (or extra virgin olive oil) over the salad.  Squeeze the lemon juice from the lemon wedges over the salad.  Add in garlic salt and pepper to taste.  (Note:  I love this recipe with coconut spray or oil, fresh lemon juice and garlic salt  and pepper to taste.  Coconut oil is fantastic for you, READ MORE.  However, you can also serve this salad with extra virgin olive oil and a good Balsamic vinegar.

**You can purchase coconut oil in most grocery or specialty stores.  However, you can also purchase online at:  http://www.tropicaltraditions.com/

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

 

Share

Simply Pesto

Posted on by

PestoblSimply Pesto

Serves 4

Ingredients:

  • 2 c. pasta cooked to package instructions
  • 2 c. fresh basil
  • 1/3  c. walnuts (or pine nuts)*
  • 2 cloves garlic, diced
  • 3/4 c. Parmesan cheese
  • 1/2 c. extra virgin olive oil
  • 4 T. freshly squeezed lemon juice

Preparation:

Place basil, nuts, garlic, Parmesan cheese, oil and lemon juice in a blender.  Blend well.  Set aside.  Prepare pasta according to package instructions.  When pasta is done, drain and place pasta into a large bowl. Mix pesto into hot pasta.  Serve extra pesto on the side.

This dish is fantastic served with a big salad. You can also serve it as a side dish next to a piece of grilled fish.  My family loves it with diced grilled chicken mixed into the pesto pasta.  For a GLUTEN-FREE option, prepare this dish using gluten-free brown rice pasta.

*You can make this recipe with pine nuts or walnuts.  Walnuts are a more economical option that tastes just as fantastic.

©2013 – Maryann Ridini Spencer, SimplyDeliciousLiving.TV

 

Share

Caprese Salad

Posted on by
Caprese salad

Caprese Salad photo by Maryann Ridini Spencer

Caprese salad is a wonderful salad to with a meal and/or as an appetizer.  I sometimes enjoy this dish with a rustic roll for a delicious lunch. The freshly squeezed lemon juice to the balsamic and olive oil adds a wonderful flavor.  Enjoy!  (To enjoy this recipe gluten-free, make it minus the balsamic!).

Caprese Salad

Serves 4

Ingredients

4 Roma tomatoes, sliced into even rounds

16 fresh basil leaves

16 rounds of mozzarella (part skim or buffalo)

Garlic Gold® Oil or extra virgin olive oil

balsamic vinegar

freshly squeezed lemon juice

capers in vinegar (optional)

Preparation

Slice Roma tomatoes (approximately 4 circle slices each tomato).  Place 4  tomato slices on 4 individual plates.  Place mozzarella rounds on top of each tomato slice.  Place a fresh basil leaf on each tomato slice with mozzarella.  Drizzle oil, balsamic vinegar and freshly squeezed lemon juice over the top of each salad.  Spoon capers over the top for a tasty garnish.

©2013 – Maryann Ridini Spencer

luscious lemons

Meyer’s Lemons in the Orchard

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California, in First Run TV Syndication and/or right here on this blog!

Share

Luscious Lemon Shrimp Orzo

Posted on by
LemonShrimpOrzo

Lemon Shrimp Orzo photo by Maryann Ridini Spencer, SimplyDeliciousLiving.TV

WATCH THE VIDEO – CLICK IMAGE BELOW!

screenshot

Lemon Shrimp Orzo

Serves 4

Ingredients:

  • 1 c. orzo pasta for 4 (cooked to package directions)
  • 1 lb. (or 2 heaping cups) of jumbo cooked shrimp
  • 5 garlic cloves, diced
  • 1/4 c. sweet onion, diced
  • 1/2 c. fresh basil, chopped
  • 1/2 c. fresh squeezed lemon juice (from Meyer’s lemons)
  • 2 T. lemon zest
  • 2 T. butter
  • 1/2 c. Chardonnay
  • 1/4 c. Parmesan cheese, freshly shaved
  • 1/4 c. Romano cheese, freshly shaved
  • Garlic Gold ® Italian Herb Nuggets from GarlicGold.com (and/or garlic salt and pepper to taste)
  • Garlic Gold ® Oil from GarlicGold.com (or extra virgin olive oil)

Preparation:

In pot on the stovetop, cook orzo to package directions.  In a skillet on the stovetop over medium heat, sauté onions and garlic in a little olive oil until they turn a light golden color. To the skillet, add in wine and butter. Stir and simmer on low heat for a few minutes. Then add in shrimp and stir. Cook shrimp over low heat, stirring for occasionally for approximately 5 minutes. Drain cooked orzo. Then, place orzo back into the boiling pot. Add in the shrimp garlic sauté mixture to the orzo. Stir.  Add in the lemon juice and zest.  Stir.  Add in the fresh basil, Parmesan and Romano cheeses, and garlic salt and pepper to taste.  Stir.   Serve immediately with extra freshly grated Parmesan/Romano cheese!

To make this recipe gluten-free, instead of orzo, use gluten-free brown rice pasta.

Enjoy this dish with a  green salad and/or my Green Beans Almondine Search “Green Beans Almondine” and “Salads” and “Veggies & Side dishes” on this blog for inspiration.

©2013 – Maryann Ridini Spencer

Sage, Lavender and Lemon and Orange Trees in the Orchard

Sage, Lavender and Lemon and Orange Trees in the Orchard

Another view of the orchard

Another view of the orchard

Luscious Lemons

Luscious Lemons

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California, in First Run TV Syndication and/or right here on this blog!


Share

The Simply Delicious Living with Maryann Cookbook – On Sale Now!

Posted on by

SimplyDeliciousLiving_CB_Cover_1Are you a busy working professional, student, and/or an active Mom or Dad? Would you like to enjoy scrumptious meals that taste gourmet, but are oh so easy to make? The “Simply Delicious Living with Maryann® – Entrées” cookbook by Award-winning Producer, Writer, TV Host and Journalist, Maryann Ridini Spencer, features over 40 easy-to-make, delicious recipes made with fresh and natural ingredients that will make your taste buds jump for joy! GET THE BOOK!

Read Maryann’s Simply Delicious Living Syndicated Print & Video Column

Also visit: SimplyDeliciousLiving.TV and RidiniEntertainment.com

Share

Gluten-Free Lemon Pasta

Posted on by

LemonPasta2Gluten-Free Lemon Pasta

Serves 4

Ingredients:

  • gluten-free brown rice pasta for 4 (cooked to package directions)
  • 5 garlic cloves, diced
  • 1/4 c. sweet onion, diced
  • 1/2 c. fresh basil, chopped
  • 1/2 c. fresh squeezed lemon juice
  • 2 T. lemon zest
  • 2 T. butter
  • 1/2 c. Chardonnay
  • 2 T.  capers (optional)
  • 1/4 c. Parmesan cheese, freshly shaved
  • 1/4 c. Romano cheese, freshly shaved
  • garlic salt and pepper to taste
  • Garlic Gold® oil from GarlicGold.com (or extra virgin olive oil)

Preparation:

In a boiling pot on the stovetop, cook pasta to package directions.  In a skillet on the stovetop over medium heat, sauté onions and garlic in a little olive oil until they turn a light golden color. Add in wine and butter and simmer on low heat for a few minutes. Drain cooked pasta. Then, place pasta back into the boiling pot. Add in the garlic sauté mixture to the pasta. Stir.  Add in the lemon juice and zest.  Stir.  Add in the fresh basil, Parmesan and Romano cheeses, capers (optional), and garlic salt and pepper to taste.  Stir.   Serve immediately with extra freshly grated Parmesan/Romano cheese!

Cooking Tip:  This dish is wonderful as a meal with a large green salad and/or as a side dish with grilled fish, chicken or meat.  Additionally, you can also add  in cooked diced chicken or jumbo shrimp.  If you have leftovers and want to warm up the pasta, add in a little bit more wine and/or a 1/2 c. heavy cream and cook the pasta over medium heat until warm.

LemonPastaLarge

©2013 – Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California, in First Run TV Syndication and/or right here on this blog!

Share

Skinny Pasta & Meatballs

Posted on by

MeatballswithCabbage

I love pasta with meatballs.  However, sometimes I like to stay light with my dinner.  So instead of cooking up some pasta, I serve pasta sauce (with or without meatballs) over green and red cabbage and carrots.  It may sound strange — but it is DELICIOUS!

Skinny Pasta with Meatballs

Serves 2

Ingredients:

 Recipe Preparation:

  • Make and/or heat up your favorite pasta sauce in a pan on the stovetop.  (For a great homemade pasta sauce, try my Mom’s and Dad’s Pasta Sauce.)
  • In the pan with the pasta sauce, add in the meatballs.  Try my Emma’s Meatball recipe.
  • In a large bowl, put cabbage, red cabbage, carrots and fresh basil leaves.
  • When pasta sauce and meatballs are hot (about 5-8 minutes on the stovetop over medium heat), sprinkle Garlic Gold Parmesan Nuggets over the top of the sauce to taste. Stir.  Sprinkle in garlic salt and pepper to taste.  Stir.
  • With a large spoon, spoon HOT pasta sauce over the bowl of cabbage and carrots.  Mix well for about a minute letting the cabbage/carrot mixture absorb the hot pasta sauce.
  • Spoon helpings of the cabbage mixture and pasta sauce on to two plates.
  • Add 2 meatballs per plate. Sprinkle Parmesan cheese over the top and ENJOY!  
Share

Pineapple Coleslaw

Posted on by
Pineapplecoleslaw

SimplyDeliciousLiving.TV’s Pineapple Coleslaw

This simply delicious “Pineapple Coleslaw” is light, tangy and good for you!  Serve it as a side dish for lunch with a tuna sandwich (or a scoop of tuna on top of it!) or a hamburger.  It’s also wonderful as a side dish to my “Gram’s Cornflake Chicken” dish.

Ingredients:

  • 2 c. shredded green cabbage
  • 1 c. shredded carrots
  • ½ c. shredded red cabbage
  • ½ c. whole unsalted almonds
  • ½ c. dried cranberries
  • ¼ c. red onion, diced
  • 1 c. pineapple chunks, diced
  • garlic salt & pepper to taste
  • 1/2 c. mayonnaise
  • 4 T. honey
  • 3/4 c. pineapple juice

Recipe preparation:

In a large bowl, add in green cabbage, carrots, cabbage, almonds, cranberries, onion, and diced pineapple chunks.  Add in mayonnaise, honey, pineapple juice.  Mix well. Add in garlic salt and pepper to taste.  Taste.  Add more mayo, honey or juice as needed to your liking.

Enjoy!

Hi! Join our mailing list for simply delicious recipes & joyous and creative living inspirations!

Join Our Mailing List by CLICKING Maryann’s PHOTO!

©2013 – Maryann Ridini Spencer

Share

Simply Delicious Flatbread Pizzas – A healthy preservative free alternative lunch or dinner

Posted on by

 

 

Do you LOVE pizza but don’t like the calories or all the additives that go along with buying frozen or prepared pizzas?  If you answered YES,  try this healthy alternative for a simply delicious tasting natural  and preservative-free pizza!

 

Simply Delicious Flatbread Pizzas

Serves 4 or 2 hungry adults

Prep time:  5 minutes*

Cook time:  8-10 minutes

Ingredients:

4 pieces of  Middle Eastern flatbread

2 c. (approximately) of your favorite organic pasta sauce or Simply Delicious Living’s Dad’s and Mom’s Pasta sauce recipe, visit: http://bit.ly/VgtycS

1 – 1 1/2 c. fresh Basil leaves, chopped

½ log of goat cheese

1 c. Mozzarella cheese (sliced in small circles)

½ c. shaved Parmesan/Romano cheese blend

Bottled Italian seasoning mix  (McCormick or other)

Garlic salt and pepper (or you should try Garlic Gold® Nuggets they are yummy!)

 

Recipe Preparation:

Preheat oven to 450 degrees F

Cover each flatbread pizza with pasta sauce.

Place mozzarella cheese rounds strategically over the top of each pizza.

Sprinkle fresh basil leaves over each piece of pizza.

Sprinkle bottled Italian seasoning mix and garlic salt & pepper over each pizza.

Bake pizzas for 8 minutes.  Crust will be golden and pizza will puff up.  Once taken out of the oven, the pizza will deflate.

Serve immediately with a green side salad such as Simply Delicious Living’s Very Green Salad.

*The prep time for this recipe using jarred or prepared pizza sauce is approximately 5 minutes.

©2012 – Maryann Ridini Spencer

 

Share