Parsley New Potatoes

Yield: 6 servings

4 1/2 cups 1-inch chunks small new potatoes (about 1 1/4 lb.)
1/4 to 1/3 cup finely chopped fresh parsley
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 tsp salt

1. Place the potatoes in a 4-quart pot and cover with water.  Bring to a boil over high heat.  Reduce the heat to medium and cook for about 12 minutes or until potatoes are tender.  Test with a fork not a sharp knife.  A knife will slide in and out easily even before the potatoes are done.  Drain the potatoes and return them to the pot.
2. Add the parsley, olive oil, and salt to the potatoes and toss to mix well.  Serve hot.

Classic Meatloaf

Yield: 8 servings

1 lb. ground beef
1 lb. ground pork
1/2 cup finely chopped onion
1/3 cup finely chopped celery
2 teaspoons crushed garlic
3/4 cup old-fashioned rolled oats
1 egg or 2 egg whites
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup vegetable juice cocktail
1/2 cup ketchup or chili sauce

1. Combine all the ingredients except the ketchup or chili sauce in a large bowl and mix well.  Coat a 9" X  5" meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
2. Bake at 350 degrees F for 30 minutes.  Spread the ketchup or chili sauce over the top of the loaf, and bake for an additional 35 minutes until the meat is no longer pink inside and an instant read thermometer inserted in the center of the loaf reads 160 degrees F.
3. Remove the loaf from the oven and let sit for 10 minutes before slicing and serving.

Herbed Chicken Salad

1 1/2 cups cooked, diced chicken breast (I buy a rotisserie chicken every week so there is always chicken meat in the fridge.)
1/4 cup finely chopped celery
1/4 cup thinly sliced scallions
1/3 cup chopped walnuts
1/3 cup roughly chopped dried cranberries
1/2 cup green grapes, quartered
pinch of salt
4 leaves of lettuce (romaine, Boston, or Bibb)

(if making sandwiches instead of salad)
8 slices of whole-wheat or multi-grain bread
2 tablespoons regular or light mayonnaise

Dressing
1/4 cup plus 2 tablespoons of mayonnaise
1/4 cup regular or light sour cream
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fines herbs (or your favorite herb combination, herbs de Provence, tarragon, dill, etc.)

1. Combine the chicken, celery, scallions, salt, walnuts, and cranberries in a medium size bowl.
2. Combine the dressing ingredients in a small bowl.  Add the dressing to the chicken mixture and toss to mix well.  Mix in a little more mayonnaise if the mixture seems too dry. 
3. If making as a salad, line a plate or bowl with the lettuce and place a mound of chicken salad in the middle of the lettuce.
4. If making sandwiches, toast the bread, light spread mayonnaise over one side of each sandwich, add lettuce and chicken salad.

Possible add-ins smoked bacon, avocado, vine-ripened tomatoes, fresh pineapple