Sauteed Salmon with Mango Kale Salad
Long time no update! So.. I started a diet. I’m about 5 days into the diet and I’m eating the same foods over and over again because it’s easier to stay on track that way (for me at least). So hence me not having much updates. If I have too much variety, I’ll want to eat and eat and eat! I’m actually surprised at how much weight I’ve lost so far, even though I know that it’s mainly just water weight. But just to see the numbers on the scale change is very uplifting! It’s very motivational and it keeps me going knowing that I can do it. So yay!
This was a dish I made one night, just a salmon filet ontop of one of my favorite salads. You can cook the salmon anyway you like using your favorite recipe. But this salad freaking rocks. I got the recipe from Aarti on the Food Network. I watched her since the beginning of the Next Food Network Star about two seasons ago. I normally don’t watch this show, but since there was sort of a connection to someone who was 3rd place on the show, I started watching.
Anyways, I’ve made this salad a few times now and I freaking love it! It’s one of my favorite salads and the best thing about this salad is that the longer the salad sits over the course of a day or two, the better it becomes. The lemon juice helps to soften the kale and the flavors end up blending together so nicely. It’s a very light and simple salad. It’s quick to put together and your hands will get a little messy because you’ll want to massage the kale and the lemon juice together.
The first day tastes great. The second day tastes better. The third day EVEN BETTER!
The Mango Kale Salad recipe was from the Food Network Show Aarti Party. My changes are italicized.
1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
3. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
This is so good, you’ll have to eat it to believe it.
Spinach and Watermelon Salad
What better way to pretend it’s summertime than to eat watermelon? Being that we’ve had such warm weather this winter, it’s basically been spring since January. So now it’s time for summer and let’s bring on the sun and hot weather already! I love love love watermelon. I love love love spinach. I love love love cheese. So let’s put them together!
I wasn’t too sure about mozzarella on this salad, I knew feta would go really well with it, but I really didn’t want to buy a thing of feta and only use it for this one salad. I could get more use out of mozzarella over a few courses than I would with feta. So I got mozzarella. And good thing it actually worked out really well.
I used a very light homemade dressing. My go-to salad dressing actually. I’m not really sure of the measurements, but I will guess for blogging purposes… ^_^
Honey Lime Dressing
Mix the ingredients together. Taste it and see how you like it and adjust accordingly if you want it a little sweeter or a little more tart. This dressing complements the watermelon spinach combination really well. This amount was enough to dress two salads, so adjust accordingly if you need more dressing.
Put your spinach, watermelon, mozzarella (or feta..if you really want) together and mix the dressing over it. SO GOOD! You must try!
Healthy Spinach Lasagna Rolls
Another A+++ recipe from SkinnyTaste. I could literally spend all day on her site. So much good healthy yummy food. And her photos are yummy to look at too. Oh, I shouldn’t indulge myself in food photos anymore. Supposedly you’re more likely to be overweight and stay overweight if you enjoy food photography too much… oops. I guess that means there’s no hope for me when it comes to losing weight. >.< Should I quit blogging and photographing food now?? Oh whatever. Haha.
This recipe is so yummy! We had it two nights in a row..and a portion for lunch on the third day. So good and FILLING! One of these lasagna rolls will really make you full. It doesn’t look like it, but you’ll feel really satisfied from it. So when you go to make this, make sure you just grab one first. Trust me! You’ll be full. The only reason you may make yourself grab seconds is because it was really good and you can’t help yourself. lol.
1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Wasabi Salmon with Quinoa, Green Beans, Mushrooms, and Spinach
Salmon… mmm. I haven’t made any sort of fish dish it seems like for such a long time (maybe since my parchment paper fish entry..ignore my very very bad photography! Can’t believe I am taking you guys back to something like this ;) Hehe). So I decided to make salmon as one of my meals. Plus Dr. Oz keeps badgering me about eating fish a few times a week! You have to do what the Dr. tells you right?
I found this cool twist on salmon using a wasabi flavor base. I always love some wasabi with my sushi so I knew this had to be delish. This is a pretty easy recipe with a small number of ingredients. Easy to do on an already tiring day.
Recipe from MyRecipes for Wasabi Salmon:
I made some quinoa and used the leftover marinade as a sauce base to saute the vegetables in. I had spinach, green beans, and mushrooms. I sauteed the vegetables and used just a bit of the marinade to coat the veggies (can be very salty if you use too much since it was soy sauce based). I also put a bit of chicken stock to water it down so that the veggies were covered in sauce but also so that the flavors wouldn’t be toooooo intense on the veggies.
Okay, I hope you enjoy! :) To all my new followers, thank you for your follow! Yay! ^_^
Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions
Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.
I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!
Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.
This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.
I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.
I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.
I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!
Cajun Chicken Pasta
This was a really really good recipe but then again I say that all the time and I’m pretty sure I wouldn’t post a recipe that didn’t turn out well.. haha.. =/
Anyways, I got this recipe on Skinny Taste. Her food ROCKS. You need to add her blog to your daily blog list. I’ve made two things from her and both received raving reviews and resulted in second helpings. The sauce for this pasta ends up being really creamy and flavorful. It kind of tricks you into thinking you’re eating something unhealthy and just feels really rich. But I know better and I know it’s pretty healthy because obviously I got to see first hand what went into the sauce. I haven’t put this recipe into my Weight Watchers calculator yet, but I will update the post to show the point value when I do. I also really like this recipe because I got another chance to use my Ninja Master Prep (blender/food processor)! Haha.
The recipe is from Skinny Taste’s page and the only thing I changed is that I used like a ton of cayenne pepper and added red chili flakes (you know I love my food spicy). I didn’t have a pre-made “Cajun spice blend” on hand so I just used what I had in my cupboard based on the recipe I found on the Allrecipes site. My ratios were pretty much the same as what’s stated in that spice blend recipe except I upped the cayenne and added red chili flakes.
So good and so worth it! Give it a try and let me know how much you like it!
P.S. Don’t compare our pictures because Skinny Taste’s pics totally blow mine out of the water! >.<
1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Chicken Tikka Masala in a Slow Cooker
Okay, so I came across this recipe from Pinterest. I definitely wanted to try it. I’m very glad that I did! I got everything into the crock pot the night before. Popped it into the slow cooker when I came home for lunch break and 4 hours on high later, I walked into my house and I thought I had walked into an Indian restaurant. I made basmati rice to go along with it and picked up a pack of garlic naan from the grocery store. Usually I would stay away from store bought naan, but I’ve had this one brand before and when you heat it up, it’s almost as good as what you can get at a restaurant (well not quite, but it’s the best you can get without making your own or going to a restaurant and having them make it for you)!
Overall this recipe is so simple, so not time consuming and the results are so worth all the hard work! *wink*
P.S. Laura! This is a recipe you NEED to make!
P.P.S This recipe and it having been made by a non-Indian(me) was very much Indian approved!
Recipe is from Cooking Classy (my adaptations are italicized):
Chicken Tikka Masala in Slow Cooker
Yields 6 servings (I think this could actually be like…8 servings!)
1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.
2. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
3. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
4. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.
This note also from original blog: *I put 1 -3 tsp because it is all depending on your heat preference. If you don’t like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.
Creamy Avocado Pasta
So I have been a little M.I.A. lately. I feel like I haven’t updated in FOREVER! I haven’t been cooking much since my birthday, there always seemed to be a reason that I went out to eat (wait, do I ever need reasons to go out to eat?), so I have been pretty slack when it came to cooking at night. I am loving Daylight Saving Time right now too! It’s still light out when I come home from work and it doesn’t feel like such a drag! I honestly don’t know why we don’t just keep DST all year long! Who likes the “normal” time anyways? Plus, we are on DST for about 9 months out of the year anyways, so what’s the point of this switching business?
Oh.. another perk of DST.. when I’m cooking dinner and taking pictures.. I actually have SUNLIGHT! My pictures come out so much nicer this way (as any picture would really). I feel like the sunlight makes my food actually look yummy. ;)
Okay, I got a little off track ..but I made a quick and simple dinner tonight. Creamy avocado pasta. Yes, this is pretty freaking amazing. This is my second attempt at this dish and gosh it’s seriously the best! The first time I made it, I only had whole grain egg noodles on hand but this time I made it with whole grain spaghetti. It is delicious either way!
This dish literally takes no more than 10 minutes to cook/put together..that is if you’re smooth in the kitchen….which I’m not really so I don’t know how I manage to keep it down to roughly 10ish minutes…maybe my clock is broken? The great thing about this dish is, it is healthy, it’s yummy, and by the time the pasta is done cooking, your “sauce” which is made from scratch is ready to go!
I used this recipe.. creamy avocado pasta from Bliss blog. I googled an avocado recipe and I found that this one seemed to be more than one note since she had an addition of spinach! She also included basil, but I didn’t have any on hand, and I always say… cook with what you have. :)
Recipe is below and my edits are italicized.
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still al dente 9 -11 minutes. I cooked mine for 7 minutes as instructed by my Barilla box.
2. Drain and reserve 1 cup of the cooking water.
Put the cup of spinach and the shredded chicken in the bottom of a serving bowl (I left my pasta/spinach/chicken in the pot that I drained my pasta from so that it could stay a bit more warm) and place the spaghetti on top and toss for a few minutes to wilt the spinach.
3. While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper. Blend until smooth.
4. Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed. I did not need to add any of the pasta water as I like my sauce a little thick and it sticks onto the pasta really well this way too. I also find that the heat from the pasta helps to really coat the spaghetti well so I didn’t feel like I needed any extra water.
5. Top with the grated parmesan and basil and another squeeze of the lime and serve.
Creamy Avocado Pasta
So Y-U-M-M-Y! Recipe at link.
Sweet & Sticky Baked Chicken Drumsticks
This is the second recipe that I have tried from the Novice Chef Blog. And this is another recipe that turned out really tasty! I am excited to go through her blog and find more recipes. A lot of her recipes are so easy to do and you end up with really tasty results.
The original recipe can be found at the link and is also seen below. My changes or notes are italicized.
Yield: 6 Drumsticks
I also made a side of mashed carrots. I boiled the carrots and then seasoned it with salt, pepper, ginger, garlic, and a squeeze of fresh orange juice. A well rounded meal? :D I went back for seconds!
Buffalo Chicken Enchiladas
So I have a new favorite blog! The Novice Chef is a new blog that I have found and I absolutely love everything she posts! I have tried two recipes from her already and both recipes have come out fabulous! This is the first recipe that I tried and I received a “omg this is so good!” This sentiment was backed up by a second helping. :) That’s always a true indicator of how good a dish is right?
I had to adjust somethings but for the most part this recipe is fabulous as it is!
The original recipe can be found at the link here and is also listed below. My changes are italicized.
Yield: 4 large enchiladas
Funny, I just noticed this recipe was also adapted from How Sweet It Is, which is another one of my favorite blogs! Great recipe, you all should try it out!