Salmon Packets with Tomato Basil Relish

Ive been trying to spicy up my salmon recipes lately trying to get my omega and protein in plain salmon gets boring after a while i'm one of those people that had to switch up my food a lot so i dont get bored of it. i found this recipe in Eat What You Love from Marlene Koch i love it and its super easy! 

Calories 350,Carbs 6,Sugar 6,Fat 15,Protein 35,Fiber 2,Sodium 100, WW points 8

2 large Roma tomatoes, seeded and diced
1 tablespoon sweet vermouth or white wine (can omit if desired)
2 tablespoons fresh julienned basil
1 medium shallot, finely chopped
2 teaspoons minced garlic
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
Dash red pepper flakes
Salt and pepper to taste
8 to 10 spinach leaves
2 (5-ounce) skinned salmon fillets

1.  Preheat the oven to 375°F.

2. In a small bowl, mix together the tomatoes, vermouth, basil, shallot, garlic, olive oil, lemon juice, and red pepper and set aside. Take 2 large pieces of foil and spray with cooking spray. Divide the spinach between the two sheets of foil.

3. Place fillets on top of the spinach. Top each fillet with the tomato mixture. Bring up the sides of the foil, fold over, and seal to create a “packet.” Place sealed packets onto a baking sheet and bake for 20 minutes.

Chipotle Honey Chicken Fingers

Time for a non Halloween recipe I'm glad everyone enjoyed them so much we have two more days till Halloween my favourite holiday and i don't want it to be over it does mean on the 1st of November they will have all the Halloween stuff on sale! I found these oven baked chicken strips on Eat This Not That i love all their twitter i have learned so much from them, they have amazing tips and recipes. 

1 lb boneless, skinless chicken tenders
Salt and black pepper to taste
3 egg whites, lightly beaten
2 cups panko bread crumbs
2 Tbsp Dijon mustard
1 tsp chipotle pepper puree
1 Tbsp honey

 Preheat the oven to 450°F. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. Dip the chicken tenders into the egg, then toss in the crumbs, being sure to coat fully.

 
Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.
 
Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce.

I added sriracha to mine!

Salmon Quesadillas

Yup another quesadilla i checked today i actually don't have many quesadilla recipes on here at all. since i found out about la factory tortilla i love using them! i also buy the 100 calorie ones so this quesadilla is 380 calories. i never had a salmon quesadilla before and this was amazing i adapted the recipe from Sandra lee with just salmon avocado,tomatoes and cheese very simple! 

serving size- 1 quesadilla. calories-380 carbs-17.5  fat- 14.5 protein-14.5 fiber-15

1 salmon fillet, shredded (i used half of my fillet depends on how big the fillet is)
mixed cheese, mozzarella and cheddar
1/2 a avocado
1/2 a tomato
juice from half a lemon
1 tortilla
salt and pepper to taste
oil olive spray
salsa and sour cream (optional)

First make the guacamole, so in a small bowl, mash the avocado. Chop the tomatoes in small pieces and add the tomatoes to the avocado bowl. 

Add the lemon juice, salt and pepper and mix well. Set aside.Shred the smoked salmon using a fork. Shred the cheese. spray tortilla with olive oil spray on both sides.

When skillet gets hot add tortilla. Over the tortilla add cheese,salmon, guacamole, and another layer of cheese. 

fold tortilla over and gently flatten with spatula and flip the quesadilla over let it brown slightly. Cook for another min until the cheese melts.

Serve warm with sour cream and salsa on the side.

Crunchy Honey Chicken

Today is a huge day for me! as most of you know i have been losing weight since last year i got out of the 120s lbs today! i have been working so hard. i wish i started years ago when i noticed my weight gain after high school. i decided to make a nice fulling dinner i found this on How Sweet it is blog  its amazing! i always have honey on hand for my oatmeal which is my favourite! you can add any kind of veggies you like i just got red peppers and snap peas in mine.

1 pound thinly sliced, boneless, skinless chicken breasts

2 egg whites

1/3 cup cornstarch (or flour – for dredging)

1/2 red pepper, thinly sliced

a handful of sugar snap peas (about 3/4 cup)

1 clove garlic, minced

3 tablespoons olive oil

1 tablespoon soy sauce

1/4 cup honey

salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour in the other bowl. (The cornstarch will yield a “crispier” chicken). Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and sauté for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.

Joe Perry's 'Rock Your World' Quesadillas

This yummy recipe is from the hard rock cafe i had it years ago when my family and i went for my brothers birthday. i fell in love with it! Joe Perry has his own hot sauce that is inside with chicken,pineapple and cheese. if you don't know who Joe Perry is he's the lead guitarist for Aerosmith one of my favourite bands! i ordered the hot sauce from hotsauce.com. its called Joe Perry's Mango Peach Tango! 

Yield: 4-8 servings.

1 1/2 cups grilled chicken breast, diced in 1/2 -inch pieces

8 (10-inch) flour tortillas

Olive oil for brushing tortillas

1/4 teaspoon chili powder

2 cups shredded Monterey Jack cheese, divided

4 tablespoons Joe Perry's Mango Peach Tango Sauce 

2/3 cup pineapple slices grilled and diced in 1/2 -inch pieces

guacamole (optional)

sour cream (optional)

1. Brush one side of flour tortilla with oil. Place oiled side down on heated, large nonstick skillet. Lightly dust with chili powder. Sprinkle 1/8 cup cheese over half of tortilla.

2. Combine diced grilled chicken, diced grilled pineapple and Tango sauce. Stir until chicken and pineapple are coated with sauce. Divide mixture into 8 portions. Put 1/8 of the mixture on top of the cheese. Top with 1/8 cup cheese. Fold tortilla over and gently flatten with spatula. Let bottom of tortilla brown slightly, and then gently flip over to brown other side.

4. Remove tortilla from skillet and keep warm. Repeat with remaining ingredients. Garnish all with guacamole,pico and sour cream.

Black Bean and Sweet Potato Enchiladas

I know this sounds a little weird but it is very good and low in calories if you use low calorie torts like la factory tortillas i love them only 100 cals! i know the pumpkin pie spice sounds weird too but i didn't even taste it and it goes well with the sweet potatoes too.

Calories per serving- 170 carbs-39 Fat-14 protein-69

3 can enchilada sauce (i used Hot)
1 teaspoon cumin
1 teaspoon pumpkin pie spice
1 can black beans drained and rinsed
1 can tomatoes with basil and oregano
8 tortillas (i use la factory tortillas)
2 sweet potatoes (you can also use canned)
reduced fat Mexican cheese (optional) i did not have any on hand

1. preheat oven to 350F. in a microwave safe bowl,stir together enchilada sauce,cumin and pumpkin pie spice. cover and microwave for 90 seconds. remove divide 1/2 a cup and spread on the bottom of a baking pan;set aside. pour 1 1/2 cups of enchilada sauce mixture into pie plate; set aside.
2. in a medium, combine black beans and tomatoes.
3. to assemble each enchilada, dip a tort into enchilada sauce mixture in pie plate, place on cutting board. place 1/3 cup of the black bean mixture,2 tablespoons of the sweet potatoes in the center of tort. roll tightly seam side up in baking pan. repeat cover loosely with foil.
4. bake enchiladas in oven for 40 to 45 mins top with cheese last 10 mins of baking (optional)
5. meanwhile place remaining 1 1/2 cups of the enchilada sauce in microwave bowl. cover for 2 mins serve with enchiladas.

Sweet Potato Foil Packet Tacos

i found this yummy dinner at perry's plate and decided to try it. my husband hates sweet potatoes so while hes gone during deployment is the prefect time to try this. this makes about 5 or 6 if you use less filling in the packets i made 3 bc its just me and i can have some leftovers. these are also great for kids too if you want to sneak some sweet potatoes and spinach into their dinner. 

1/2 lb ground beef or turkey
2-3 T taco seasoning ( i make my own)
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish6 12-inch long pieces of aluminum foil

Preheat oven to 425 degrees F.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.

Panko-Crusted Salmon

i just realized ive done fish and smoothies the past few posts! you do not want to pass this one up so amazing it sounds simple its not just panko and thats it. you spoon djion mustard and honey on the salmon to make the panko stick nom nom! 

• 4 teaspoons olive oil
• 4 pieces thickly cut, boneless salmon (each 6 oz)
• Salt and pepper to taste
• 2 Tbsp djion mustard (i added a little honey)
• 2 teaspoons chopped fresh thyme
• 2/3 cup panko bread crumbs
• 2 Tbsp chopped Italian parsley
• 
  

1 Preheat the oven to 400°F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, and parsley Add salt and pepper.

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 10-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Lemon Pepper Cod

I didn't have this dinner planned. i did have a cod cakes planned but i didn't have half of the stuff i needed in the recipe so i just made this simple recipe. I've done a orange roughy recipe like this too.

1 cup fresh or dried bread crumbs
1/4 cup parsley, chopped
1 teaspoon lemon pepper, ground
1/2 teaspoon salt
24 ounces firm white fish fillets, fresh or frozen, thawed
2 tablespoons butter, melted
2 lemons, juiced

Preheat oven to 450°F.

In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside.

Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking sheet and bake until cooked through yet flaky to the fork, about 10 minutes. Sprinkle with lemon juice and serve. easy as that!

Jalapeño Shrimp Pasta

i found this yummy healthy seafood dish on sisters café i love their blog they have tons of yummy recipes! this isnt a saucy pasta dish which i love! 

12 oz frozen, uncooked shrimp in shells
6 – 8 oz dried pasta (i used smart taste)
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes
½ c. finely shredded parmesan cheese

Thaw shrimp, if frozen, according to package directions. Peel and devein shrimp.  Cook pasta. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. 

Fiery "Fried" Chicken

hello all! we have been having some nasty weather here in Kansas so i took a few days off. tonight dish is a bake fiery chicken. i found the recipe on real simple site i love that magazine. you just coat the chicken and throw it in the oven! 

• 1 tablespoon chili-garlic sauce 
• 3 tablespoons pineapple juice
• 4 6-ounce boneless, skinless chicken breasts
• 3/4 cup bread crumbs
• 3 tablespoons canola oil
• kosher salt
• 
  

1. Heat oven to 450° F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
2. In a separate bowl, combine the bread crumbs, oil, and ½ teaspoon salt. One piece at a time, coat the chicken in the mixture and transfer to a baking sheet.
3. Bake until cooked through, 12 to 15 minutes.

Fried Zucchini Spaghetti

this past week i found this nifty site called stumbleupon! i know i've seen it before but never tried it. i am in love it just set it on food/cooking and i get a bunch of different recipe sites and ideas. i found this one which is from Gwyneth Paltrow's new cookbook called My Father's Daughter. 

i loved this dish since its not to heavy its a light parmesean olive oil sauce. of course i forgot to save a little bit of pasta water! i just used regular water instead.

1 box spaghetti

kosher salt

3 zucchini, sliced thick rounds ( i did zucchini ribbons)

1 tablespoon unbleached all-purpose flour

1/4 cup plus 2 tablespoons olive oil

1 cup finely grated Parmesan cheese

1/4 cup pasta water

Freshly ground black pepper

1/3 cup roughly chopped fresh basil

1. Cook the spaghetti in heavily salted water until just al dente. While it is cooking, toss the zucchini rounds with the flour in a large bowl. Heat 1/4 cup of olive oil in a large non-stick frying pan over high heat and add the zucchini in batches so that they fit in one single layer. Cook the zucchini, stirring and flipping occasionally, until the zucchini is browned and crispy. Remove the zucchini to a large plate and sprinkle with a large pinch of kosher salt.

2. In a small mixing bowl whisk together the Parmesan and remaining olive oil. Then add 1/4 cup of the pasta water to thin it out into a smooth, creamy sauce. Drain the spaghetti and toss it with the sauce, fried zucchini and basil. Top it with some extra cracked pepper and serve.

California "Sushi" Rice Salad

this dish can be dinner or lunch. I've noticed the lighting is way better before 4pm so i probably will be doing my posts before 4pm which is weird but it works for my photos. while my husband was here we were talking about making our own sushi and i found this recipe last week on Pillsbury.com . i thought it sounded neat and i love California rolls too. 

2

cups uncooked regular long-grain white rice

1/3

cup rice vinegar (not seasoned)

1/4

cup sugar

1

teaspoon salt

2

teaspoons grated gingerroot

2

large cucumbers, seeded, chopped

2

medium carrots, finely shredded (1 cup)

8

medium green onions, sliced (1/2 cup)

2

packages (8 oz each) imitation crabmeat sticks, sliced

1

small avocado, pitted, peeled and thinly sliced

• 
  In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• 
  Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• 
  In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
  
  Serving (1 Serving)
  • Calories 310
  
  •