Skillet Seared Salmon with Garlic Lemon Butter Sauce

• Ingredients
• 4 (6 oz) skinless salmon fillets (about 1-inch thick)
• Salt and freshly ground black pepper
• 2 tsp olive oil
• 2 garlic cloves , minced
• 1/4 cup low-sodium chicken broth
• 2 Tbsp fresh lemon juice
• 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
• 1/2 tsp honey
• 2 Tbsp minced fresh parsley
• Lemon slices for garnish (optional)

Instructions

1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
2. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
3. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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Chicken with Sun-dried Tomatoes and Goat Cheese

Ingredients

• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided
• 1/2 cup shallots, divided
• 1 1/2 teaspoons sugar
• 3 garlic cloves, minced
• 2 1/2 tablespoons of balsamic vinegar, divided
• 1/2 cup crumbled goat cheese
• 2 tablespoons of chopped fresh basil
• 3/4 teaspoon salt, divided
• 4 skinless, boneless chicken breasts
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup chicken broth
• 1/4 teaspoon dried thyme
• 2 teaspoons corn starch
• 1 cup + 2 teaspoons water

Step 1

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Step 3

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Step 4

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Step 5

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Ginger Beef Lettuce Wraps

GINGER BEEF LETTUCE WRAPS - Yields 4 servings

Ingredients:

1 pound beef flank steak or boneless beef top round steak

1 medium yellow or green sweet pepper, seeded, cut in bite-size strips

1 small zucchini, trimmed and cut in thin bite-size strips

½ medium red onion, cut in thin wedges

⅓ cup ginger beer or ginger ale

3 tablespoons reduced-sodium soy sauce

2 cloves garlic, minced

½ teaspoon cornstarch

2 teaspoons canola oil

2 tablespoons finely chopped fresh ginger

12 Bibb or leaf lettuce leaves (about 2 heads)

¼ cup fresh cilantro leaves

Trim fat from beef. For easy slicing, wrap and freeze beef 30 to 45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second self-sealing bag combine sweet pepper, zucchini, and onion.

For marinade, in bowl combine ginger beer, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside.

Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat.

To serve, divide beef and vegetables among lettuce leaves, top with cilantro, and roll up. Makes 12 wraps (4 servings).

Spicy Ground Beef-Bell Pepper Stir-Fry with Garlic Ginger Cauli-Rice

Ingredients

2 Tbsp toasted sesame oil
1.5 lb lean ground beef
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 cup soy sauce
2 Tbsp chicken broth
1 Tbsp Srirach
2 Tbsp cornstarch

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add ground beef to skillet; cook 5 minutes or until beef is no longer pink, stirring to crumble.
3. Remove beef from pan.
4. Add bell pepper, onion and garlic to skillet; cook 8 minutes or until tender.
5. Combine soy sauce, broth, hot sauce and cornstarch in a small bowl, stirring with a whisk until blended.
6. Add beef and sauce mixture to pan. Boil 1 to 2 minutes, stirring constantly, or until sauce is thickened.

Cauliflower Rice Ingredients
1 head cauliflower, cut into florets
4 cloves garlic, minced
2 Tbsp olive oil
1 14 oz can chicken broth
1/4 tsp ground ginger

Instructions

1. Pulse cauliflower in a food processor until rice-like consistency.
2. Saute garlic in hot oil in a saucepan over medium-high heat1 minute or until golden; add cauliflower. Cook 2 minutes. Stir in broth; cover and cook 15 minutes or until cauliflower is tender. Add ginger. Season to taste with salt and pepper.

Chipotle Chicken Thighs with Avocado Topping

Ingredients

3 cloves garlic, minced (or less)
1 chipotle pepper in adobo sauce, minced (7 oz can)
1 Tbsp adobo sauce from can
2 Tbsp lime juice, divided
1 tsp ground cumin
2 lb skinless, bone-in chicken thighs
1 tsp salt
1 tsp pepper
2 Tbsp olive oil
2 ripe avocados, chopped
1 roma tomato, chopped
1/4 cup red onion, chopped

Instructions

1. Combine garlic, chipotle pepper, adobo sauce, 1 Tbsp lime juice and cumin; rub all over chicken thighs. Place chicken in a large zip-top plastic freezer bag and refrigerate 8 hours.
2. Remove chicken from marinade, discarding marinade; sprinkle thighs with 3/4 tsp each salt and pepper.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add chicken; cook 25 to 30 minutes, turning occasionally until done. Remove from skillet; keep warm.
5. Combine avocados, tomato, onion, remaining 1 Tbsp lime juice, and remaining 1/4 tsp salt and pepper; serve with chicken.

Asian Noodle Salad

Ingredients

• 1 package linguine noodles, cooked, rinsed and cooled
• 1/2 head sliced napa cabbage
• 1/2 head slicked purple cabbage
• 1/2 bag baby spinach
• 1 whole red bell pepper, sliced thin
• 1 whole yellow bell pepper, sliced thin
• 1 whole orange bell pepper, sliced thin
• 1 bag bean sprouts
• chopped cilantro, to taste
• 3 whole scallions, sliced
• 3 whole cucumbers, peeled and sliced
• 1 can whole cashews, lightly toasted

For the dressing

• 1 whole lime, juiced
• 8 tablespoons olive oil
• 8 tablespoons soy sauce
• 2 tablespoons (up to 3) sesame oil
• 1/3 cup brown sugar
• 3 tablespoons fresh ginger, chopped 
• 2 cloves garlic, chopped
• 2 whole hot peppers or jalapenos, chopped
• chopped cilantro, to taste

Preparation

1. Mix salad ingredients together. 
2. Whisk dressing ingredients and pour over salad.
3. Serve and enjoy!

Skinny Orange Chicken

Ingredients

• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1/4 cup chicken stock
• 3 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 3 tablespoons coconut aminos
• 1.5 teaspoons Sriracha sauce
• 1/4 teaspoon ground ginger
• 1 pinch red pepper flakes
• 1 teaspoon sesame seeds for garnish, optional
• Broccoli sauteed in coconut oil

Instructions

1. Melt coconut oil in medium skillet over medium heat. Add chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
2. While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet one chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken. 
3. To serve, spoon chicken over a bed or broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.