Angelic Deviled Eggs

6 eggs
1/4 c hummus
ground black pepper
1/2 tsp yellow mustard
2 TBSP fresh chives, scallions, or dill- finely chopped, divided

Put eggs in a saucepan (that has a lid) and cover with 2" of water. Add a drop or two of oil so that the shells peel easily. Bring to a boil uncovered, turn off heat, and let stand with cover on for 15 minutes. Drain boiling water and fill pan with ice/water to stop the cooking process. Let stand at least 15 minutes to cool.

Peel eggs, cut in half lengthwise and remove the yolks. Save 3 of the yolks for another use, or discard. Mash remaining 3 yolks with the hummus, mustard, pepper and 1 TBSP herbs. Put yolk mixture into a zippered quart freezer bag and squeeze any air out of the bag sealing tightly. Cut the one of the bottom corners off the bag, about 1/8" in. Use the bag to squeeze the yolk mixture into the egg cavities.* Sprinkle with the remaining TBSP of herbs.

*If the herbs prevent the yolk from coming out smoothly, cut the hole a little bigger at a time until it flows smoothly.

Cheesy Orzos

1/2 box Orzo
1 small onion, chopped
1 c chopped broccoli
1 can condensed cheese soup
1/2 c sour cream
1/2 c milk
1 c shredded cheddar

Cook orzo to package direction, but reducing the cook time by 2 minutes. Reserve 1 cup starchy cooking liquid and drain pasta. Set aside.

Spray a medium saucepan with cooking spray and saute the onion until soft and translucent. Add broccoli and cook another 2-3 minutes.

Add soup, sour cream, and milk and whisk until smooth. Stir in cooked orzo and cheese until well blended, add a little of the reserved liquid if needed.

To make this a one dish dinner, add chopped cooked chicken breast or ham.

10 Minute Lemon Seared Tilapia

4 tilapia fillets (thawed)
cooking spray
seasoned salt or MDP's seasoning
2 lemons

Heat a skillet on high heat until scorching hot. Spray one side of the fish with cooking spray and sprinkle with seasoning. Add fish to the pan seasoning side down, and spray the plain side with cooking spray and season.

Cook about 3-4 minutes on each side until golden brown. Squeeze lemons into pan and cook an addition 1-2 minutes until juice is absorbed.

Voila! Dinner in 10. If you can make your sides that fast ;)

Roasted Corn and Veggies

1 TBSP extra virgin olive oil
1 bell pepper, chopped into 1/2" chunks
1 seeded jalapeno,  finely chopped
1 onion, sliced
2 cloves garlic, smashed and chopped
1 large tomato, diced
1 can corn, drained
1/4 tsp coriander
1/4 tsp chili powder
1/4 tsp garlic powder
pinch cayenne pepper
pinch red pepper flakes

In a glass casserole dish (about 8X8"), add 1/2 TBSP oil, bell pepper, onions, and garlic. Stir to coat and place under broiler on high.

In a bowl, mix remaining oil, tomatoes, corn, jalapeno and seasonings. Spread on a small baking sheet and put under broiler on high.

Roast both pans of veggies until they are charred spots all over. Roast 10-15 minutes, stirring every 5. Combine corn mixture into glass pan with bells and onions. Stir well before serving.

Chili Garlic Roasted Potatoes

6 medium potatoes, washed and cut into 1" chunks
1/2 medium onion, chopped
2 cloves garlic, chopped
1 TBSP olive oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp ground cumin
salt and pepper

Heat oven to 550 degrees.

Toss potatoes with oil and seasonings, garlic and onions. Spread on a non-stick baking sheet.

Roast 10-15 minutes per side, until the outsides are golden and the insides soft. Use a firm metal spatula to lift and turn halfway through.