Orzo with Asparagus. Mushrooms and Chicken

So, this is one of my own creations. I usually use about a cup of Orzo and two cups of liquid, some of it wine and some it broth, depending on what I have. Then I use half a bundle of asparagus, cut into 1/2 inch pieces; a little box of mushrooms, sliced and a few garlic cloves; chopped. I have started buying the chicken tenders (about 1 lb.) because then I don't have to cut as much, but chicken breasts work too. For the finishing touch I use freshly grated parmesan.

Below are the vegies:
Heat the garlic in some olive oil:
Wash and dry the chicken tenders:
Cut them into 1 inch pieces or whatever size you like and sautee them:
Measure the orzo and get the wine ready:
Once the chicken is fully cooked, ad the mushrooms and asparagus and sautee them for a few minutes:
Hmmm:
Add the orzo:
And stir it some:
Add the liquid and cover, reduce heat to low and let it cook for about 20 minutes or until the liquid has desolved. Stir occasionally:
Serve with some parmesan and enjoy:

Grilled Tuna Kabobs with Peach Mango Salsa

So, I went shopping an dhad no idea what to make for dinner, so I used my handy Whole Foods app and found this recipe.

So I bought some plain couscous to go with it:

I cut up the Tuna steaks:
And one red pepper:
One onion:
And one lemon:
Soak the bamboo skewers in water first:
Mix some of the peach mango salsa with olive oil and lemon juice:
Put together the kabobs:
And throw 'em on the grill:
Looking good:
All done!
Don't they look nice?
I mean, just look at it!
Plate up some arugula:
With the couscous:
Serve some of the Salsa on the side:
And there you go:

The Pioneer Woman - Rigatoni and Beefy Tomato Sauce

When I saw this recipe, I know my hubby and Wonderboy would love it, so I decided this had to be on the menu right away.
below are the ingredients:
Chop up the onion and garlic:
Heat olive oil in the pan:
And add the onion and garlic...I love that smell!
Add the ground beef and brown it:

Add the tomatoes:
Cover and simmer for 30 minutes:
Remove the lid and cook for an additional 30 minutes:
Serve it with the pasta, Rigatoni in this case, and some freshly grated parmesan:
Very, very good.
Note, without the parmesan this is a non-dairy dish.

Tuna Burgers with homemade Remoulade Sauce

So I was going to make another Tuna dish, but coudn't find frozen Tuna steaks, so I picked up frozen Tunaburgers instead. I decided later, that this wouldn't work, so we had actual Tuna burgers. Duh!
For that I needed Remoulade Sauce, but since I couldn't find any, I thought I'd just make my own. So, I started out with about 1 cup of mayo and a Tbsp. of mustard.

I chopped half an onion:

Spiced it up with some salt and pepper:
Then I decided to add a Dill Pickle:
Starting to look like something:
Ok, one more pickle:
How about some lemon juice?
Half a lemon was good enough:
To add a little green I added some parsely:
Chopped up, of course:

Now, this is what I'm talking about. Done!

Ok, while I was thinking about what else to have with the burgers I thought I'd make some rice and I found some black beans in the pantry too, so I thought I can add a little flavor from South of the Border and spice that up with the other half of the lemon and some Cilantro:
Rinse the beans:
Stir in about 2 Tsp. of the Cilantro and the lemon juice:
Then, I remembered some Avocado we still had and thought it would go great on the burger, so I sliced it up:
Here is the rice/bean dish:
for the burgers I chose whole wheat buns:
And toasted them a little:
Pan fry the Tuna Burgers:
Hmm....toasted buns:)
And there you have it.
And everybody ate it: