Glazed Salmon Spinach Salad

As you know, I love to cook, and think that I am a pretty ok one at that.  Well, I like to think this is the tastiest meal I have made... ever.  I LOVED it and am pretty sure I will be making this time and time again!

Salmon:

I found a version of this glaze on www.abountifulkitchen.com and my version is a little bit healthier... I am sure their's tastes better though. ;)

Thaw 4 Salmon Filet's 

2 TB Olive Oil

2 Garlic Cloves Minced (mckormick brand in the spice isle is what I use.)

2 TB Worchesterchier Sauce

1 TB dry mustard

1 tsp Ketchup

3 TB Balsamic Vinegarette

Pinch of Sea Salt and Pepper to taste.

Mix up the ingredients and dip the filet's in the sauce.  

Place on broiling pan that has been sprayed with Pam.
Pour the remaining sauce over the top of the filet's.

Broil for 10-12 minutes until it can flake.

Salad:

Layer Spinach on the bottom of a bowl.

Cut in half 5 sunburst cherry tomatoes per bowl.

Feta Cheese Crumbles

Glazed Pecans

Place Salmon on top of Salad and drizzle

Rasperry Vinegarette and Balsamic Vinegarette on top.

Enjoy!

Artichoke Chicken

Stole this recipe from one of my best friends, you can find the original recipe on their site, www.fit2fat2fit.com and a lot of other delicious, healthy recipes you will love!

This recipe was so easy, and I took 3 minutes and threw the ingredients in the crockpot on Sunday before my 3 hour block of church, and it was so nice to come home to a hot and ready meal for my family!  You will love this zesty and hearty meal!

1 bag frozen chicken tenderloins

1 jar costco's artichoke hearts (juice included)

1 jar costco's 4 bean salad (drained)

Throw every thing in the crock pot and cook for a few hours on high.

Baked Green Beans and Asparagus

I don't know about you, but I LOVE fresh asparagus and green beans.  When I was first married I would either buy the canned or frozen version, or I would steam them.  I came up with this way that is fail proof and tastes delicious every time.  It just compliments the flavor of the veggie and you will have seconds. 

Fresh Asparagus or Green Beans.

For asparagus break of bottom of stalk about an inch in.  This will get rid of the rougher, more bitter part of the vegetable.

The rest of the preparation will be the same for the two.

Olive Oil

Garlic Salt

Sea Salt

Ground Pepper

Layer Veggies in separate 9x13 dishes.

Pour a tiny bit of Olive Oil and toss with hand.  You want it to cover all of the veggies, but be light.

Sprinkle Sea Salt, Ground Pepper and a generous amount of Garlic Salt on the veggies and toss again.

Bake at 375 degrees until fork tender.

This could take anywhere between 30-45 minutes depending on how thick they are.

Also, be sure to mix them up to redistribute the oil through out the baking.  I usually will every ten minutes.

Serve with Hollandeis sauce and enjoy!

Baked "Hard-boiled" Eggs!

I saw this on Pinterest and I HAD to try!  We love hardboiled eggs in our home and go through sometimes 2 dozen a week!  This is such an easy way to get them just right!  Hope you try and enjoy this process as much as I do!

Preheat oven to 325- 350 Degrees for 20-30 mins.

You have to test out what works just right for your oven.  

Place the eggs in a mini muffin tin and bake for 20 mins then take one out and test.

To test, spin it and try to stop it from spinning by touching it with your finger.  If it stops it is done.  If it still wobbles a bit it need to be cooked longer.

Spinach Wrap

I am such a sucker for going to those high end bakery's and paying way too much money for this exact type of meal.  This creation reminds me of my favorite eatery in Virginia, The Joyful Spirit Cafe. So of course I was so pleased when I came up with this replica! If you have the right ingredients, you can eat like a queen everyday! :)

This chicken wrap is one of my favorite wraps.  You will thoroughly enjoy this one!

Ingredients:

Spinach Wrap Tortilla (found with the flour tortillas)

Baby spinach

Cooked cubed chicken

Diced Avacados

Low-fat cream cheese

Costco's Pineapple habenero salsa

Diced roma tomato

How to Assemble:

Layer softened cream cheese on open tortilla

Spread a little layer of the salsa on the cream cheese.

(warning, this stuff has quite the kick, start of with a smaller amount..)

A small layer of spinach (cut stems off)

The throw on the rest of the ingredients.

Roll up and ENJOY!

*I served this with my homemade tomato basil soup.  You can find that recipe in the side bar under the label of 'soup'...

Lemon Garlic Artichoke and Shrimp

Usually I stick to the veggies I am very familiar with, however, when I was last at the grocery store these artichokes were just calling my name.  I had no clue to to cook, let alone eat the whole artichoke, but I picked two up and when I got home googled how to cook them.  Lots and lots of recipes are out there but this one sounded the tastiest to me.  I had some shrimp in the freezer and made up a yummy marinade I will also share.  The meal was unique, but was filling and delicious!

Ingredients:

Minced garlic (I always use the pre-minced McKormic brand found by the spices.  Saves so much time and makes me use garlic a lot more in my cooking.)

Lemon Juice (again, I buy the lemon juice bottle from the produce section)

Thawed shrimp (take tails off)

Two whole artichoke's

Salt and Pepper

Olive Oil

(I also made up sauted mushrooms and onions for a side that complimented the meal wonderfully!)

One sweet onion

5 white mushrooms, diced

Artichoke:

1- Cut stem of artichoke so it is flat so that you can stand it up while cooking. Then cut the top point off, about 1-2 inches down.

2- Open up leaves and drizzle a tiny bit of olive oil, lemon juice and shove garlic down in to the pockets.

3- Wrap artichokes individually in foil and place on baking sheet.

4- Bake in oven for 1.5 hours at 425 degrees.

5- Unwrap the foil and enjoy! (the tips of the leaves are the edible parts and are delicious plain, or dipped in melted butter.  The heart of the artichoke is the best part, and that is in the center!  Have fun eating this!)

Shrimp:

1- Mix 3 cloves minced garlic, 1/4 cup lemon juice, and 3TB olive oil and place in a baggy.

2-Thaw shrimp and marinate in a baggy for 30 or more minutes.

4- Place shrimp on baking dish and bake at 350 degrees for 7-10 minutes.

Onions and Mushrooms:
This is one of my favorite side dishes or snacks out there!
So easy too.
1- Dice up mushrooms and onions.
2- Place in frying pan and add a small amount of olive oil and salt and pepper.
3- Cook on medium heat, stirring often, until onions are tender.

Bon Appetite!

Cilantro Lime Chicken Salad

Wow!  This meal was soooo yummy, with its perfect combo of the chicken, avacodo salsa and cilantro lime dressing.  I had it last night, and I wish I would have made more to eat it again today!  It was that yummy!

Cilantro Lime Chicken

2 tablespoons minced fresh cilantro 2 1/2 tablespoons fresh lime juice

1 1/2 tablespoons olive oil

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

Cooking spray

To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

Avacado Salsa

1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion

2 teaspoons fresh lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper 1 avocado, peeled and finely chopped $

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Creamy Cilantro Lime Dressing:

2 tablespoons freshly chopped cilantro leaves

1 tablespoon apple cider vinegar

1 teaspoon lime zest

1/4 cup lime juice

1/2 cup sour cream

1 clove garlic, smashed

1 tablespoon honey

1/8 cup extra-virgin olive oil

Salt and freshly ground black pepper

Special equipment: blender

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Serve over brown rice as follows:
brown rice
chopped romaine lettuce
cut up chicken
salsa
dressing

The meal is around 500 calories and serves 4.

found the recipe at myrecipes.com