This was what I was going to make the other night, but found out my puff pastry was shells instead of sheets. Guess what's on my grocery list? SALMON IN PUFF PASTRY (Parade Magazine) 12 ounces pastry puff sheets, thawed if frozen 2 (6 to 7 ounce) salmon fillets 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped 3 tablespoons unsalted butter, softened salt (to taste) freshly ground black pepper (to taste) 1 egg, lightly beaten Preheat the oven to 400 degrees. Using a rolling pin, roll the pastry into four pieces, each about 5 by 8 inches. Transfer two pieces to a large baking sheet lined with parchment paper. Remove the skin from the salmon and place a fillet in the center of each of those pieces. In a small bowl, combine the parsley, basil and butter. Stir until the herbs are thoroughly mixed in. Season with salt and pepper. Spread the butter mixture on top of the salmon. Dip a pastry brush into the beaten egg and let the excess run off. Brush the edges of the pastry around the salmon with the egg. Cover each piece with the remaining puff pastry. Pinch the pastry together firmly to seal, then lightly press the tines of a dinner fork along the edges for a decorative effect. Brush the top of the pastry with the remaining egg. With a sharp knife, cut two small slits into the top of each pastry so the steam can escape during baking. Bake for 20 minutes or until the pastry has risen and is crisp and golden. Per Serving (excluding unknown items): 389 Calories; 26g Fat (60.3% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 241mg Cholesterol; 154mg Sodium

Since I just posted my own meatloaf creation on the meatloaf thread I will post it here too. Saucy stuffed meatloaf: 3Lbs lean ground beef(can use less meat) 1/2cup raw oatmeal 2Tbs Worcestershire sauce 2Tbs Cajun seasoning (I prefer Tony Chachere) 2Tbs mustard(yellow) 4-5 chopped Roma tomatoes(fresh not canned) 1lg chopped onion(purple if possible) 1jar RAGU Roasted garlic Parmesan sauce** In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands. In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread. *Optional ingredient chopped mushrooms. *Optional sprinkle top with grated cheese **If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic. Roasted Garlic Parmesan

Quick and Easy Weeknight Paella (Better Homes & Gardens) This is easily made for a weeknight meal, using a rotisserie chicken and packaged rice and vermicelli mix. 2 tablespoons olive or vegetable oil 1 package chicken-and-garlic rice and vermicelli mix (5.9 ounces) 1 cup frozen bell pepper and onion stir-fry (from 1-pound bag) 1 3/4 cups chicken broth 3/4 cup water 1 dried bay leaf 1/2 poundfully cooked chorizo sausage, cut into bite-size pieces 1/2 cup frozen baby sweet peas 1 deli rotisserie chicken (2 to 2 1/2 pound), cut into 6 serving pieces 1 cupcooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1. In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown. 2. Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes. 3. Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving. tip: High Altitude (3500-6500 ft): Increase water to 1 1/4 cups. In step 3, cover and simmer 15 minutes. Stir in shrimp. Cover and cook about 13 minutes.

This landed in my inbox this morning and it looks good!!! Rice, Chicken and Artichoke Salad (BH&G) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator