Baked Lemon Dill Salmon


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Salmon is one of my favorite fish to make and eat.  Not only because it is delicious but the health benefits of salmon range from strengthening your muscles and hear to reducing your chances of developing some diseases.  There have been studies that show that consumption of the fatty acid rich salmon can help you live a longer and healthier life!

Today I had some salmon fillets on hand and decided to bake it since I was really busy with work, school, and the gym. I needed something that I could just throw in the oven.  I threw some things together and decided to share this super easy recipe  with you guys!

Ingredients that you’ll need:

 

  •  1 lbs Salmon Fillets
  • ¼ butter or Olive oil (I used olive oil because I’m trying to watch my figure :-P)
  • ½ the juice of a Lemon
  • 2 Tbsp dried dill weed
  • ½ Tbsp garlic powder
  • Sea-salt to taste
  • Ground black pepper to taste

1. Preheat your oven to 350 degrees F.

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2.  Place salmon in the baking dish.

3. Mix the olive oil and lemon together and drizzle all over the salmon coating it on both sides.

4. Mix the dill, garlic powder, sea salt, and pepper together.

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5. Season both sides of the Salmon.

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6. Bake 25 minutes, or until salmon is easily flaked with a fork!

 

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7. Serve with a side of Quinoa or brown rice and vegies and you have yourself an easy nutritious meal!

 

 

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Spinach Ricotta Stuffed Pasta Shells


These tasty, cheesy stuffed spinach pasta shells are the ultimate Italian comfort food and will have everyone coming back for seconds! It is also a creative way to sneak veggies into your diet.

Ingredients you’ll need:

  • 1 box of Jumbo Pasta Shells
  • 2 Cups of Ricotta Cheese
  • 2 packages of 10 ounce spinach.
  • 1 cup grated Parmesan cheese.
  • 1.5 Tbsp Fennel seeds (optional). 
  • 2 Tbsp dried Basil.
  • 1 Tbsp dried Parsley
  • 1 Jar of Spaghetti sauce.
  • 4 cloves of Garlic.
  • Salt and pepper to taste.

1. Preheat your oven to 350 degrees F.

2. Bring a large pot of salted water to boil. Gently place shells in boiling water. Cook noodles until they are tender, not soggy; drain well.

3. Cook Spinach as shown. I use the microwavable Spinach. Squeeze spinach dry.

4. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.

5. Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.

6. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. I use a gallon size plastic bag and fill the mixture with it, cut off a little corner, and this makes it easier to fill the shells.

7. Pour remaining sauce over the shells and sprinkle the rest of the Parmesan on top of the shells.

9. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through, about 30 minutes.

Serve with garlic bread and salad. Enjoy!

Italian Dressing Caramelized Chicken


The best part about this recipe is that it only requires 3 ingredients and it is absolutely delicious.

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The ingredients you’ll need:

  • 2.5 lbs-3 lbs Chicken Breast
  • 1 packet (.7 ounce) of dried italian dressing mix
  • 1/2 cup packed brown sugar

1. Preheat your oven to 350 degrees.

2. Line a 9×13 pan with a large piece of aluminum foil to prevent sticking.

3. Combine the packet of dried Italian dressing mix and 1/2 cup of brown sugar.

4. After cutting excess fat off chicken breasts, dip each piece and coat with the mix on each side. Any extra coating that remains can be sprinkled over.

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5. Place chicken in oven for 15-20 minutes (depending on the size of the chicken breasts) and flip each piece over. Bake for an additional 15 minutes. Turn oven on broil for 2 minutes, flip chicken and broil for another 2 minutes.

Serve with rice, couscous, and quinoa. Enjoy!

Baked Pesto Chicken


This easy baked pesto chicken recipe is so easy and effortless but is easily one of my favorite dishes.

Ingredients you’ll need:

  • 1 lbs boneless, skinless chicken breasts
  • 1/2 cup basil Pesto
  • 1 Tbsp minced Garlic
  • 1/2 cup shredded
  • 1/2 cup Mozzarella chesse

1. Preheat your oven to 375 degrees.

2. Trim excess fat off chicken and cut each breasts into 2-3 strips.

3. Rub 1 Tbsp of minced garlic all over chicken.

4.  Spray a 9 x 13 baking dish with non-stick spray and spread 1/4 cup Pesto on the bottom of the dish.

5. Lay chicken strips in dish and spread another 1/4 cup of Pesto over the chicken.

6. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

7. At 20 minutes remove the aluminum foil off the baking dish and sprinkle shredded mozzarella on the chicken. Bake for an additional 5-10 minutes.

You can serve this with pasta, quinoa, rice, 0r couscous! Enjoy:)

Grilled Sweet Chilli Pork Chops


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Not only is this the easiest grilled pork chop recipe, it is also absolutely delicious. The best part about it is that you only need 2 ingredients and it requires no marinating!

The ingredients you’ll need:

  • 4 pork chops
  • 1 cup of Sweet chilli sauce
  • THAT’S IT!

1. Fire up your grill.

2. Slather 1 Cup of sauce (more if you would like) and cover the pork chops

3. When the grill is ready, place pork chops on the grill and cover for 2-5 minutes and flip. (Grilling time will vary depending on thickness of the pork chop)

4. Take off grill and baste with more sauce to add more flavor.

5. Serve with a side of white rice and vegetables. ENJOY!

Spicy Asian Baked Tofu


When most people hear the word “Tofu” they automatically think of a white blob that’s bland and has a weird texture. But when prepared properly, tofu is delicious. It is very nutritious containing protein and calcium. The best thing about tofu that most individuals don’t know is that it exceeds the nutritional value of most meat dishes. Here is one of my favorite baked tofu recipes that you can eat with rice and a side of greens or with a salad.

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The ingredients you’ll need:

  • 16 oz Extra Firm Tofu
  • 2 Tbsp Sesame Oil
  • 4 Tbsp Soy Sauce
  • 3 Tbsp Maple Syrup
  • 1 tsp Minced Garlic
  • 2 tsp Siracha Sauce
  • 2 Tbsp Rice Wine Vinegar
  • A pinch of onion powder
  • A pinch of Sea salt
  • 2 tsp Crushed red peppers

1. Take tofu and dry off with paper towels. You want to get it as dry as possible so it absorbs the marinade.

2. Preheat your oven to 400 degrees.

3. In a shallow dish, combine all the ingredients (besides the tofu).

4. Cut the tofu into 1 inch strips.

5. Spray a 9×13 baking sheet with nonstick spray.

6. Drench each piece of Tofu with the sauce and place onto baking sheet.

7. Bake 15 minutes, flip, baste with the remaining sauce, and bake for an additional 15 minutes. (Total baking time 30 minutes)

8. Serve and enjoy!

Vietnamese Braised Pork and Eggs (Thit Heo Kho)


This dish is my all time favorite.  If I could choose a Vietnamese dish that brings back fond memories of my family, it would have to be Thit Kho.  As a child, I didn’t treasure all the home cooking my mom, dad, and grandma did. It wasn’t until I grew up, went to college, joined the Air Force, and moved away from home that I realized how lucky I was. There are different variations of this recipe, but this one has been passed on to me from my Mom and I have modified it a tiny bit to make it a little healthier.  Usually this dish calls for pork belly… Instead, I use pork shoulder which has less fat on it.

The ingredients you’ll need:

  • 2 lbs pork shoulder
  • 1 can coco rico
  • 3 Tbsp fish sauce
  • 1 cup water
  • 2 Tbsp Canola oil
  • 1.5 Tbsp sugar
  • 1 medium onion (diced)
  • 3 cloves of garlic
  • 1/2 tsp black pepper
  • 1.5 tsp salt
  • 1 tsp coco caramel syrup (optional)
  • 5 boiled eggs
  1. Boil 5 eggs, peel, and set aside.
  2. Cut the pork up into 1″ pieces.
  3. Season the pork with 1.5 tsp salt and 1 tsp black pepper.
  4. Mix 3 cloves of garlic, 1 medium diced onion, and 3 Tbsp fish sauce in the pork. (I recommend using a spoon or glove to mix everything together. Fish sauce has a strong odor that you don’t want on your hands.)
  5. Heat up a heavy bottomed pan on medium and pour the oil and 1.5 Tbsp of sugar in and keep stirring until the sugar starts to caramelize. 
  6. Quickly pour the pork into the pan with the caramel and stir the pork around.
  7. Once the pork’s outer layer has been cooked, pour in the coco rico. The pork will foam, when this happens use a spoon to remove the foam. 
  8. Pour in enough water to cover the meat.
  9. Add 1 tsp of the coco caramel syrup and stir.
  10. Put a lid on and turn the heat down between low/medium and let the pork braise for 20 minutes.
  11. Place boiled eggs in and continue to cook for another 15-20 minutes.
  12. Serve over a hot bowl of rice and enjoy!