(Marinade for 12 pieces of chicken, halve this recipe for four to six pieces)

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or Miracle Whip light (I use the Fit & Active version with light blue lid)
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Salmon Pockets

1 bag of Aldi Salmon Fillets (should contain four fillets)
Lemon juice
Garlic powder
Olive Oil
Salt & Pepper
Parsley (dried or fresh)

Preheat your outdoor grill for fifteen minutes. While it is heating up, take out four pieces of tin foil and make a pocket for the fillets to rest in each of them. I folded up all four edges on each pocket. Spray the pocket lightly with cooking spray and then rest the fillet inside. Drizzle the fillet with olive oil, a splash of lemon juice, and a sprinkling of garlic powder, salt, pepper, and parsley. Place the pockets on the grill and close the grill. Cook for eight to ten minutes, or until the fish is pink and flakes with a fork. Serve in the pocket.

Serve with baked potatoes and a garden salad.

Chicken Oregano

6-8 bone-in chicken portions (whatever is cheapest & sounds best)
1/2 cup olive oil
1/2 cup dry white wine
2 T dried oregano, rubbed
salt and pepper
2 garlic cloves, crushed

Arrange chicken portions in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally. Place chicken portions on an oiled broiler rack and cook under a preheated broiler for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve warm or cold.

Rice & Noodle Pilaf

1 tablespoon butter
1/2 tablespoon oil
2 cloves minced garlic
1/2 onion chopped (I omit because I don’t like onions)
1 cup of egg noodles
1 cup of rice
1/2 cup dry wine
2 cups chicken broth (use the Fit & Active brand to cut down on sodium)

Heat oil and add butter. Once the butter is melted, sauté onion and garlic on high. Add noodles and rice and toss until toasted. Reduce heat to low and add wine and chicken broth. Cover and cook for 20 minutes or until rice is done and liquid absorbed.