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.
4. 
   

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.

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.

Chicken and Spiced Apples

Ingredients
2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoon herb de Provence, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

Preparation
1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herb de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small sauce pan to a 1/2 in thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2-3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pain; heat over high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, the remaining 1/8 teaspoon herb de Provence and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.

Mom's Italian Chicken and Sausage

Sweet sausage and chicken pieces, carrots, potato chunks, season with rosemary, pepper, white wine and Italian dressing and brown gravy. Salt a little if you like.

Bake on 350 - 375 for 1 and 1/2 hours.

Grilled Vegetable Panini

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
salt and freshly ground black pepper
2 baguettes
1/2 cup basil pesto
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with pesto. Working with the bottom slice, stack 2 slices of eggplant, 2 slices of zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted red pepper. Sprinkle with salt and pepper. Place top half of baguette on top and grill.

Nicole's Delicious Stir-Fry

Marinade
3 T soy sauce
3 T orange juice
1 minced garlic clove
2 T toasted sesame oil
1 T syrup
2 T peanut oil
salt and pepper to taste

Sautee garlic in marinade. Add onions if you want. Pan fry a variety of fresh vegetables in the marinade. Pour over rice.

Possible vegetables include: edamame, broccoli, snow peas, peppers, zucchini, fresh ginger, and carrots.

Green Curry Chicken with Basil

1 can (14 ounces) coconut milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons fish sauce (can substitute soy sauce if desired)
1 to 4 tablespoons green curry paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots, and peas
3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
Cooked Jasmine rice

1. Mix coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

2. Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

3. Serve over rice.

Spring Barley Risotto

2 tablespoons olive oil
1 cup pearl barley
2 leeks, white and pale green parts only, thinly sliced, washed well and drained
1/2 cup dry white wine (or water)
2 cups water
coarse salt and freshly ground pepper
2 cups homemade or low-sodium vegetable broth
1 bunch asparagus (about 1 pound), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 package (10 ounces) frozen peas, thawed
1/2 cup grated parmesan cheese
1/4 cup packed thinly sliced fresh mint leaves, plus whole small leaves for garnish

1. In a large saucepan, heat oil over medium heat. Add barley and leeks; cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add wine; cook, stirring, until evaporated, about 5 minutes. Add the water and bring to a boil; add 1/2 teaspoon salt and season with pepper to taste. Reduce heat; simmer, stirring occasionally, until liquid has been absorbed, about 10 minutes.

2. Add broth and continue to cook, stirring occasionally, until barley is tender and liquid is creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas and cook just until heated through. Remove from heat. Stir in parmesan and mint; season with pepper. Garnish with mint leaves and serve.

Serves 4

Per serving: 426 calories; 3g saturated fat; 9mg cholesterol; 62 carbs; 15.7g protein, 465 mg sodium; 15.5g fiber

Szechuan Chicken Stir-Fry

1 tablespoon dark sesame oil, divided
1/2 cup fat-free, lower sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
1/4 teaspoon salt (optional)
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup sliced green onions
1/4 cup chopped unsalted roasted peanuts or cashews

1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

2. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions and peanuts.

Calories: 420; Fat: 16.7g (2 g. sat fat); Protein: 32g; Carbs: 32g; Fiber: 2.7g; Chol: 66mg; Sodium: 478mg

Piquant Meatballs

2 pounds ground beef, turkey or chicken
1 cup cornflake crumbs
1/2 cup dried parsley flakes
2 eggs
2 tablespoons soy sauce
1/4 tsp. pepper

Bake meatballs at 350 degrees.

Sauce
1/2 tsp. garlic powder
1/3 cup ketchup
2 tablespoons instant onion
1 can cranberry sauce
1 12 oz can chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Heat ingredients in sauce pan and pour over meatballs. Serve hot.

Squash and Roasted-Garlic Risotto

Ingredients:
1 kabocha or butternut squash (about 2.5 pounds)
Cooking spray
2 whole garlic heads
1 teaspoon olive oil
2 14.5 oz cans vegetable broth
1 cup water
2 teaspoons butter
1 cup finely chopped onion
1 cup uncooked Arborio rice or other short grain rice
1/4 cup dry white wine
1/2 cup grated fresh Parmesan cheese
1 tablespoon chopped fresh sage
1/4 teaspoon ground black pepper
1/4 teaspoon salt

1. Preheat oven to 375 degrees.
2. Cut squash in half lengthwise; discard seeds and membrane. Place halves, cut sides down, on a baking sheet coated with cooking spray. With a chef's knife, slice off top 1/4 inch of garlic heads; place on a 4 x 4 inch sheet of aluminum foil. Drizzle with oil and secure foil edges around heads; place on baking sheet with squash. Bake at 375 for 50 minutes or until squash is tender. Cool. Scoop squash out of shell, transfer to bowl, add garlic; mash together with fork. Set aside.
3. Bring broth and water to a simmer in a large saucepan. Keep warm over low heat.
Heat a large nonstick skillet over medium-high heat, until hot. Melt butter in pan. Add onion; saute 4 minutes or until lightly browned.
Reduce heat to medium. Add rice; saute 1 minute. Stir in wine and 1/2 cup broth mixture; cook until liquid is nearly absorbed; stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes or until all broth has been absorbed and rice is tender). Stir in squash mixture, cheese, sage, pepper and salt.

Yields: 6 servings of 1 cup.

Grilled Chili-Lime Chicken with Strawberry-Avocado Salsa

Ingredients
Juice of 1.5 limes (about 3 tablespoons), divided
1 tablespoon grapeseed or vegetable oil
1 tablespoon mild-flavored honey (such as acacia or clover)
1 large clove garlic, minced
1 1/4 teaspoons chili powder, divided
1/2 teaspoon sea salt
4 boneless, skinless chicken breasts
8 large strawberries, hulled and diced
1/2 avocado, pitted, peeled and diced
1 medium white onion, diced (about 1/3 cup)
1 tablespoon finely chopped fresh cilantro

In a medium bowl, whisk together 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder and salt. Pour into large resealable plastic storage bag. Add chicken breasts; seal and toss well to coat. Place bag in a clean, shallow bowl on the bottom shelf of the refrigerator. Chill 4 hours, or overnight, turning bag occasionally. Heat grill to medium-high for direct heat. Remove chicken from marinade; discard excess juices. Grill chicken for 12 minutes, turning once, or until meat thermometer registers 170 degrees F.

Meanwhile, prepare salsa. In a small bowl, toss together strawberries, avocado, onion, cilantro and remaining lime juice and chili powder. Season with salt and freshly ground black pepper. Serve with chicken.

Nutritional information per serving: 219 calories, 29 g protein, 8 g carbs, 9 g fat (2 g saturated fat), 2 g fiber.

Asparagus Risotto

4 cloves garlic, minced
1 bunch scallions, whites and greens separated and thinly sliced
3 Tbs extra-virgin olive oil
1 cup short-grain brown rice
1 cup dry white wine
5 cups water
1/2 lb asparagus, cut into pieces
1/2 lemon, zested and juiced
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt

In a large, deep skillet, saute the garlic and scallion whites for 1 minute in the oil. Stir in the rice to coat evenly with the oil. Stir in the wine and simmer until absorbed. Stir in 3 cups of boiling water and simmer, stirring occasionally, partially covered, until the water is absorbed, about 35 minutes.

Stir in 1 cup of boiling water. Simmer while stirring continuously for 5 minutes. Stir in the asparagus and more boiling water if the rice is dry. Cook until the asparagus is tender crisp, about 3 minutes.

Remove from the heat. Add the lemon zest and juice and the Parmesan. Season with up to 1/2 tsp. salt and plenty of black pepper. Garnish with scallion greens. Serves 6.

Per serving (1 cup)
Calories: 260
Total fat: 10g
Sat. fat: 2.5g
Protein: 6g
Sodium: 280mg
Cholesterol: 5mg
Carbohydrates: 31g
Fiber: 3g

Dan's Quiche

Ingredients (in no particular order):

• Olive oil
• Garlic
• Mushrooms
• Pie Crust or something similar for your quiche
• 9 or 10" round glass pan (or something similar)
• Butter
• Sour Cream (or cooking cream)
• Four eggs
• 1 cup of thick bacon, ham, pork, or something similar (in Spain we don't have American style back. It is more like the cut of pork that bacon comes from and is diced, not in strips)
• Mozzarella

Directions:

• Heat 3 tablespoons of olive oil over medium heat in frying pan
• Mince 2 or 3 cloves of garlic and add to the oil
• Add 3 cups of chopped mushroom (they will shrink after sauteing).
• Saute until mushroom is soft and garlic is brown (the moisture from the mushrooms will keep the garlic from browning too fast) - 10 or 15 minutes, medium heat, uncovered (if you want to add onions, saute them for 10 minutes before adding the garlic and mushroom).
• Butter your pan in the meantime
• Cook your bacon and drain the grease
• Put the sauteed garlic/mushrooms in a bowl with the drained bacon and let it cool for 10 minutes or so.
• Preheat oven to 375 degrees
• Beat four eggs along with 1 teaspoon of nutmeg.
• Add 1 cup of sour cream to the eggs and "just beat it" (it will look like pancake batter).
• Add a handful of shredded cheese to the eggs and save the rest of the cheese for the top of the quiche.
• Add your bowl of garlic, mushrooms, and bacon to the egg mixture. Stir well.
• Put your dough in the pan and spoon the quiche mixture in on top and spread it evenly.
• Add thin layer of grated cheese to the cover the top.
• Cut off any excess dough that may be hanging over the top
• Bake for 30 to 35 until brown and a successfully passing of the "dry fork test."
• If it isn't toasty yet and has been baking for 35 minutes, broil it for another 5 to crisp it up nicely.

Pasta with Julienne Vegetables

Ingredients:
1 box pasta
Any kind of veggies you want (I used zucchini, red and yellow peppers, fresh spinach, fresh tomatoes and carrots)
1/4 cup olive or vegetable oil
1 Tbsp. butter or margarine
3 large garlic cloves, minced
2 tsp. dried basil
Parmesan cheese
Salt to taste

Prepare pasta, drain, set aside.
Cut veggies Julienne (thin strips)
Steam zucchini, peppers, carrots, etc in small amount of water over high heat for 3 minutes, drain and set aside
Combine oil, butter or margarine, garlic, and basil in small saucepan. Cover and simmer for 10 minutes; do not allow garlic to brown.
Add fresh spinach to the garlic-basil sauce and let wilt.
Toss pasta with veggies, garlic-basil sauce, and fresh tomatoes.
Serve immediately.

Zesty Beef Medley

This is a yummy crock pot recipe that has had a great deal of success :) Although it's meant for tacos or tortillas, the meat mixture has more of a chili taste. (I could eat it all day!)

Ingredients

• 2-3 lbs lean ground beef (like 93% fat free beef - I haven't tried it with venison)
• 2 medium onions, finely chopped
• 2 medium green sweet peppers, chopped
• 2 16-oz jars medium or hot salsa
• 2 15 to16-oz cans black beans, rinsed and drained
• 12 taco shells or 2 packages of tortillas (like Mission brand "carb balance" variety)
• 1/2 cup sliced scallions
• 1 small tomato, chopped
• shredded Mexican blend cheese
• chopped iceberg lettuce
• light sour cream

Directions

1. In an extra-large skillet, cook ground beef until brown. Drain off fat. Place beef in 5 or 6-quart slow cooker. Stir in onions, sweet peppers, salsa and black beans.
2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Spoon beef mixture into taco shells or tortillas. Sprinkle with scallions, chopped tomato, cheese, lettuce, sour cream or any other favorite taco toppings. Eat it!

Couscous w/ Apricots

We made this serving size and it is enormous - could easily serve 20 people. If you are planning on serving less than that you will have to divide the recipe!

Ingredients:

6 cups of water

9 Tablespoons of olive oil

4 teaspoons of salt

2 boxes of plain (original) couscous

1 box of pine nut flavored couscous

3 cups of dried apricots (sliced thin)

5 teaspoons of cinnamon

1 teaspoon ground allspice

Directions:

• Combine couscous, apricots, cinnamon, allspice, and pine nut packet in a large bowl - set aside
• Combine water, oil, & salt in saucepan; bring to boil
• Add boiling liquid to couscous bowl and cover immediately with tinfoil
• Let stand for 5 minutes or until water is absorbed
• Uncover, fluff with fork
• Can be served room temperature

PS - If I were going to divide this into a smaller portion, I think I would use just the box of pine nut couscous and maybe not use the entire seasoning packet that comes with it.

PPS - If you don't want to buy the pine nut couscous or can't find it you can use 2.5 cups of toasted, chopped pistachios, 1.5 cups of onion, and 6 tablespoons of fresh, sliced basil and stir it into the couscous after everything is finished.

Dandelion Greens with Pasta

I basically made this up tonight so the directions are pretty rough :)


Ingredients

• wheat pasta
• olive oil
  
• chopped garlic
• red onion
• a can of chickpeas, drained
  
• dandelion greens (from the store, not your backyard)
• kosher salt to taste

Directions

Heat up olive oil in a large saucepan and add a ton of garlic (I added like 8 cloves - yum!) Chop up a red onion and add to the saucepan; sauté the garlic and onion on medium heat. Add washed dandelion greens (basically the leaves and smaller stems as the larger stems are tough) and chickpeas; sprinkle with kosher salt and stir occasionally till greens wilt.

Meanwhile cook the wheat pasta according to package directions (if you hate wheat pasta than use something else :) Before you know it you'll have a yummy dinner! I just made this up tonight so feel free to alter and share your changes.