To tell you the truth, I’ve always been afraid of salmon. I order it when I eat out, but had never made it at home. But with all the nutrients that it brings to the table, its pretty much a must have in your diet! SO, here is a fool proof way to feel confident preparing delicious salmon for your family. This was my FIRST ATTEMPT, and the result was actually fantastic!
Note: Make sure to purchase Wild Caught over Farm raised. Here’s a great visual why from Prevention.com.
Additionally, wild caught salmon is higher in zinc content, and lower in saturated fat. Wild salmon wins for sure! (Look for canned wild caught salmon as well to save some $$)
Now, how to prepare fresh salmon!
4 Ingredient Salmon
Ingredients: (makes 4 servings)
3/4 lb wild caught salmon, sliced into fillets and pulled from scales
1/2 cup brown sugar
2 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
Olive oil cooking spray
Turn broiler on high, place rack about 6 inches away from top
Spray broiler rack with cooking spray and place salmon on broiler rack (or, as seen here, I just used a vented pizza pan over a cooking pan. Be sure to line the bottom pan with foil to catch the glaze as it melts.
Mix together brown sugar, mustard and soy sauce. Wisk until smooth.
Spoon the mixture evenly over the fillets.
Broil for 15 minutes.
0.4g Sat Fat
*Note: much of the glaze melts off. These nutrition facts reflect the whole of the ingredients, so carb and sodium content is most likely greatly reduced after cooking.
This is really a skill post, not a recipe post (although there are 2 recipes below), because once you know how to make stuffed chicken, you can create hundreds of recipes just based on what you find in your fridge that day! There are no rules or regulations! (Well, except for cooking time:)
Mozzarella, Garlic and Sun-dried Tomato Stuffed Chicken
Ingredients: Makes 2 servings
2 boneless, skinless chicken breasts
2 sun-dried tomatoes, diced
1 garlic clove (or tsp minced garlic), diced
1/4 cup shredded, low-fat mozzarella
pinch of rosemary
pinch of dried basil
2 dollops olive oil
1/4 cup whole wheat flour
1 large egg, whisked
1/4 cup bread crumbs
pepper to taste
pinch of Parmesan cheese
Heat oven to 450 degrees F
Place chicken breast inside of zip-lock bag and hammer flat (there’s a kitchen tool for this, but I literally use a hammer – hahahahaha)
In the center of the flattened breast, place 1/2 of diced garlic and tomatoes, add a pinch of rosemary, basil, and dollop of olive oil on top
Fold up chicken and secure with toothpicks (use naturally colored toothpicks, or the color will run onto the food).
In 3 separate bowls, place the flour, egg, and bread crumbs (mixed with black pepper)
Roll chicken in the flour, then egg, then breadcrumbs/pepper mixture
Place on pan covered with non-stick spray, top with a pinch of Parmesan cheese, and bake for 25 minutes!
5.2g Sat Fat
Here’s another combination for stuffed chicken…also delicious!
Rosemary, Feta Stuffed Chicken:
1 tbls butter (or olive oil)
2 tbls feta cheese
pinch of rosemary
pinch of tyme
pinch of parsley
Let me know if you try any other delicious combinations!
This year it’s all about easy….and what my 10 month old will eat. I need quick, I need healthy, and I need for it to be toddler friendly. This was just a case of A.C. (accidental casserole.) You know, you have a few leftovers lying around, you toss them into a 9 X 13, and see what you get! This time…it worked.
Whole Wheat Hearty Italian Casserole (serves 9)
16oz whole wheat pasta (shells or penne, or both)
1lb ground beef (go for locally grown, grass-fed if you can)
Are you tired of side salads, having trouble getting your veggies in every day? Here is an amazing recipe that you can make in bulk and it will keep for days. You can pack with your lunch or serve as a side with dinner!
Don’t eat just any Mexican, eat The Ville Taqueria! Located behind Tin Roof in St. Matthews, The Ville Taqueria is open for business serving up delicious authentic Mexican cuisine! Owner Fabian Garcia gave me the low-down last night about his unique style – Fabian skips the grease, oil, and lard, instead using marsala wine to grill his main dishes.
My order: The mahi mahi and tilapia tacos on corn tortillas, street style. I got the “salsa tutorial” with my favorite being his blend that includes agave honey! (Did I mention 4oz of fish per taco!!)
Seriously….so delicious. AND, would have been healthy too….if I hadn’t left with an order of the del blanco queso verde. Oops! hehe
Here’s a little more restaurant/background info from The Courier.
Romaine is on my grocery list WEEKLY! Its easy to add a quick caesar salad to meals or add chicken and use it as a main dish. Romaine is packed with vitamins A and K and has a high amount of folate! One of my favorite websites, The World’s Healthiest Foods has a more in depth look at romaine’s nutritional power! Here is how I do chicken caesar salad and (my favorite) romaine on the grill! SO, SO delicious!
Chicken Caesar Romaine (4 servings)
1 lb chicken breast tenderloins (with salt and pepper to season)
2 romaine hearts
8 tablespoons Light Caesar dressing
1 cup grated parmesan cheese
pepper to taste
Preheat grill to medium to high heat
Place seasoned chicken on grill for 3-4 minutes on each side.
Chop romaine, mix with dressing, cheese and pepper
Place chicken on top and serve
*Note: Keep a few salad plates in the freezer to serve salads on – makes salads taste extra crispy!
7g Saturated fat
Grilled Romaine Hearts
Ingredients (2 servings)
1 romaine heart
1 tbls olive oil
2 tbls shredded parmesan cheese
Lawry’s seasoned salt (to taste)
Pepper (to taste)
Heat grill to med-high heat
Cut romaine lengthwise
Sprinkle oil, salt and pepper on lettuce
Place on grill cut side down. Grill for 5 min until slightly wilted.