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Be That Girl…

Tasty Tuesday-On A Wednesday?

Happy Hump Day!  Apologies for not posting recipes yesterday, it could not be helped.  Today I am playing catch-up and boy are you in for a treat!

I found 4 delicious looking ways in which to prepare salmon. Not only are they delicious looking, but they all can be done in under thirty minutes and in one pan. (Have I mentioned how much I love one-pan recipes?)

Today’s recipes were found on Tasty’s website, courtesy of Robin Broadfoot, entitled, “One-Pan Salmon 4 Ways.” Click onto this link for the how-to video. Happy Cooking!

Honey Soy Salmon

Honey Soy Salmon

Ingredients (for 1 serving)

6 oz skinless salmon

2 cups broccoli floret

olive oil, to taste

salt, to taste

pepper, to taste

1 tablespoon green onion, sliced

Honey Soy Marinade

1 teaspoon garlic

1 teaspoon ginger

¼ teaspoon pepper

1 tablespoon soy sauce

1 tablespoon honey

Preparation

Preheat oven to 400˚F (200˚C).

In a small bowl, mix honey soy marinade ingredients.

Lay the salmon on a baking sheet. Pour the marinade over the salmon.

Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.

Bake for 10-12 minutes.

Top with sliced green onions.

Parmesan Crusted Salmon

Ingredients ( for 1 serving )

6 oz skinless salmon

7 oz asparagus

olive oil, to taste

salt, to taste

pepper, to taste

1 egg

PARMESAN CRUST

¼ cup panko breadcrumbs

¼ cup grated parmesan cheese

1 tablespoon fresh parsley, chopped

salt, to taste

Preparation

Preheat oven to 400˚F (200˚C).

In a medium bowl, mix the parmesan crust ingredients.

In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.

Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.

Bake for 10-12 minutes.

Tomato Pesto Salmon

Ingredients ( for 1 serving )

6 oz skinless salmon

2 zucchinis, sliced

olive oil, to taste

salt, to taste

pepper, to taste

10 cherry tomatoes, halved

3 tablespoons pesto

Preparation

Preheat oven to 400˚F (200˚C).

On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.

Lay the salmon on the zucchini and spread the pesto on top of the salmon. Top with tomatoes.

Bake for 10-12 minutes.

Avocado Lime Salmon

Ingredients (for 1 serving)

6 oz skinless salmon

1 clove garlic, minced

olive oil, to taste

salt, to taste

pepper, to taste

½ teaspoon paprika

Avocado Topping

1 avocado, chopped

¼ red onion, chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon olive oil

salt, to taste

pepper, to taste

1 tablespoon lime juice

Preparation

Preheat oven to 400˚F (200˚C).

On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika.

Bake for 10-12 minutes.

In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.

Spoon avocado topping over the salmon.

3 Healthy Chicken Recipes

Hosted by Sara Lynn Cauchon – “The Domestic Geek”

Welcome Back to Tasty Tuesdays. Today I have for you, not just one recipe but three Healthy Chicken Recipes.

While searching YouTube for a Healthy Chicken recipe I came across Sara Lynn Cauchon’s channel, entitled “The Domestic Geek,” I knew right away just from hearing the first three words out of her mouth, “Hello My Loves,” that she would be great! And I was right! I watched her entire video and she did not disappoint.

Her three recipes are quick, they don’t require too much time and besides from looking yummy, they also look very easy to prepare. I should also mention that she has hardcover cookbook entitled, The Domestic Geek’s Meals Made Easy : A Fresh, Fuss-Free Approach to Healthy Cooking, that you can find on Amazon (just click the link above and you’ll be taken right to it.

Please feel free to pay “The Domestic Geek” a visit and if you like what you see, give her a like and subscribe to her channel, I have…Without further adieu, here are the written ingredients and recipes.

Pineapple Baked Chicken:

Servings: 6

Calories: 233

Ingredients

8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts),cut into strips (600g)

2 cups pineapple, diced

1 red pepper, roughly chopped

1 red onion, roughly chopped

1 tsp garlic powder

1 lime, juice and zest

1/8 tsp smoked paprika

1/2 tsp chili flakes

salt and pepper to taste

3 tbsp cilantro (for garnish)

Oil

In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400º for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet & Spicy Chicken with Rice Noodles:

Servings: 4

Calories: 344

Honey Sriracha Sauce:

Ingredients

2 tbsp soy sauce

1/4 cup chicken broth

1 tbsp sesame oil

2 tbsp Sriracha

3 tbsp honey

1 tsp garlic powder

2 chicken breasts, sliced into strips (300g)

Stir Fry:

1 red pepper, finely sliced

1 green pepper, finely sliced

2 cup red cabbage, thinly sliced

1 cup julienne carrots

To plate:

 4 green onions, finely sliced

2 cups rice noodles,

cooked cilantro (for garnish)

In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best). Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy Chicken Fingers with Honey Mustard Sauce:

Servings: 6

Calories: 296

Chicken Fingers:

Ingredients

4 chicken breasts, sliced into strips

3/4 cup flour

3 tbsp Cajun or chili seasoning

3 eggs

2 cups, cooked and cooled quinoa

Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

 Honey Mustard Sauce:

1/4 cup honey

1/4 cup Dijon mustard

2 tbsp plain Greek yogurt lemon juice to taste

salt and pepper to taste

lemon juice

In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days.

Enjoy!