[recipe] pesto stuffed salmon

You’ve been asking…so here it is.

I really wouldn’t classify myself as someone who knows how to cook. I just know how to follow a recipe. I’m a rule follower my nature so that helps me get along just great with recipes. If I didn’t have a recipe I would cry and order take out.

So for all of you recipe followers this is for you.

Pesto

2-3 Cloves Garlic, coarsely chopped
2 C Fresh Basil
1/3 C Pine Nuts, toasted
1/4 C Olive Oil
1/2 C Parmesan Cheese, grated
1/4 C Kalamata Olives, pitted and chopped

Preheat oven to 350 degrees

Toast pine nuts for about 5 minutes. Watch so they don’t burn. Leave oven preheated for salmon.

Combine garlic, basil, pine nuts, and olive oil in a food processor and process until finely chopped. Stir in Parmesan and olives.

Salmon

4 (5 oz.) Salmon Fillets
1/2 C Dry White Wine
Salt & Pepper

Fillet salmon lengthwise leaving the two sides attached. Open and fill with pesto mixture and lay top side of salmon back down. Salt and pepper to taste. Place salmon fillets into a shallow baking dish and pour white wine around the fillets. Make sure the fillets are not touching. Bake for 10-15 minutes depending on how thick your meat is. Remove from oven, let rest for 5 minutes. Set oven to broil and put salmon back in for 3 minutes.

Salad

Baby Romaine
Cherry Tomatoes
Blue Cheese or Feta
Drizzle of Olive Oil and Balsamic Vinegar

You can really use any sort of salad mix that you like. Caesar salad would go great with this. I’m sure my choice of dressing and cheese is a culinary faux pas with pesto and salmon, but it worked for me.

And I found these little cute guys at my grocery store just recently. They are uber yummy and add that healthy color to your diet. Great for snacking on too!

…and voila. Enjoy!

 

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[recipe] Sun-Dried Tomato Artichoke Chicken With Arugula Mushroom Salad

I’m always trying to find good healthy recipes, and came across this one that we absolutely love. I just made this dish last Monday, and it was better than I remembered. The dish has an earthy flavor that is balanced with hints of tang and sweetness. Each flavor is beautifully married with each other. ENJOY!


Sun-Dried Tomato Artichoke Chicken

Ingredients:
1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts, cut into 1″ pieces
1/4 cup flour (I omitted this)
2 tablespoons canola oil
1/2 cup white wine (I substituted chicken broth)
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:

  1. Preheat large saute pan on medium-high for 2-3 minutes. Place flour and chicken in large zip-loc bag; seal and shake to coat. Place oil in pan then add chicken; cook and stir 2-3 minutes or until lightly browned.
  2. Stir in wine. Reduce heat to medium-low; cook 2-3 minutes or until liquid is slightly reduced.
  3. Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2-3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.
CALORIES (per 1/4 recipe) 430kcal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%

Arugula Mushroom Salad

Ingredients:
1 red bell pepper
8 oz. baby portabella mushrooms
1 bag baby arugula leaves (4-5 oz.)
1/3 cup macadamia nuts
1/4 cup goddess dressing (I use Annie’s brand)

Chop red bell pepper and baby portabella and toss all ingredients together.

CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 190mg; CARB 8g; FIBER 3g; PROTEIN 4g; VIT A 35%; VIT C 70%; CALC 8%; IRON 8%


[recipe] Tim’s Turkey Burgers

ready for the grill

Looking for a healthy alternative to that greasy hamburger? Well maybe you’re not, but you got to give these a try. These Turkey Burgers will leave you wanting nothing more.

Ingredients:
1 lb. Ground Turkey
1 T Soy Sauce
1/4 tsp. Garlic Powder
3-5 Scallions, finely chopped
2 T Ketchup
3/4 C Monterrey Jack Cheese, shredded

Directions:
Combine all ingredients, and form into patties. Grill on a low heat making sure not to cook too fast causing them to dry out.

I serve them on a whole wheat hamburger bun, but you can serve them like a traditional hamburger with all the fixings. I eat mine without a bun topped with tomato, onion, pickle, and red pepper.

So yummy, and a great summertime treat! ENJOY!