Roasted Salmon with Lemon and Dill

This recipe was only the second time that I've prepared salmon in my life.  I wasn't sure the best way to cook it and was overwhelmed when I asked what the best way to prepare it was on Facebook!  So currently, baked in foil is the ONLY way I know how to make salmon but I LOVE it.  Couldn't be easier...and this roasted salmon with lemon and dill is so flavorful and amazing!

The sauce is quick and delicious and the lemons just pair so well with it all!  My 18-month old scarfed it down, my husband loved it and of course my 3 and 5-year olds wouldn't touch it.  No surprise there.  

Serve with a side of sauteed or roasted veggies and you have yourself one quick but very beautiful and gourmet dinner.  So, let me ask here as well...what is your favorite way to prepare salmon?   The next time I make it, I definitely want to try it on the grill.  But I would love to here how you make it!  

Serves 4

Roasted Salmon with Lemon and Dill

1 1/4 pound good quality salmon
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried dill
1 lemon, sliced
Sea salt and fresh ground pepper

Preheat oven to 375 degrees.  Combine the olive oil, garlic and dill in a small bowl.  Set aside.  Place the salmon filet in a piece of foil large enough to fold over and seal.  Season with salt and pepper to taste.  Pour the olive oil mixture evenly over the salmon, then top with lemon slices.

Bake for 12-14 minutes or until firm.  Turn on the broiler, open the foil and allow the salmon to broil for 2-3 minutes.  Keep an eye on it!  Remove, cut into servings and serve immediately.

Crock Pot Salsa Chicken

Ok so if you follow me and my blog, you know I'm ALL about easy.  Well, this dinner goes beyond easy to E-A-S-Y.  Two ingredients - chicken and salsa.  That. Is. It!!

This is not a new invention.  I mean I'm hardly even writing a recipe here.  I just wonder WHY I have never done this before.  It was so perfect to throw together when I had a busy afternoon, but was having company for dinner.  Company that included kids so tacos was kind of the perfect solution anyway!

  

Dump the chicken and salsa into the Crock Pot, turn on and go about your day.  This will take you 30 seconds and your dinner will be done.  Just prepare your fixings/toppings and you'll be set!  For our tacos, I did tomato, red onion, lettuce, avocado and a squeeze of lime. 

  

Makes about 6 cups

Salsa Crock Pot Chicken

4 boneless, skinless chicken breasts
2 cups homemade or favorite jarred salsa

Combine the chicken and salsa in the Crock Pot and cook on low for 8 hours, high for 4 hours.  Serve warm on tortillas, lettuce, etc. with your favorite taco toppings.

Spinach and Strawberry Salad with Poppy Seed Dressing

WOW - how pretty, right?  And it's so simple - sometimes simple is best!  I did three ingredients for this salad - spinach, strawberries and chopped almonds.

The poppy seed dressing is amazing!!  I was trying to come up with one that did not contain milk or mayo to keep it lighter.  It is perfect.  A bit tangy and sweet and SO good.  

As I was preparing and eating this salad, I kept thinking of all the different add-ins I could do. Crumbled feta, avocado, red onion, grilled chicken, even bacon.  But like I said, sometimes simple is best and I loved this salad as is.  But I definitely will be experimenting with more flavors in the future!
 

Serves 2-4

Spinach and Strawberry Salad with Poppy Seed Dressing 

10 oz of baby spinach

1 cup strawberries

1/4 cup chopped almonds

For the dressing 

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 teaspoon dijon mustard

Chicken and Quinoa Enchilada Bake

Quite honestly one of the best casseroles I have ever had.  Healthy, filling and incredibly delicious. Made for dinner one night and literally ate it 3 days straight for lunch.  Amazing!  

In an attempt to keep this fairly clean, I made my own enchilada sauce.  You might think you don't have time for that.  You are WRONG! :) This is the quickest, easiest homemade sauce ever.  And so much better for you than store bought.

You can skip the chicken if you want to keep this meatless.  I liked the added protein and thought it made for a more substantial dish.  A rotisserie chicken would keep this super simple - just shred and add!

A great meal to make for company because it really makes a lot.  Does NOT taste healthy or lack in flavor at ALL.  Unfortunately, my kids would not eat it - or maybe that was a good thing?  More for me and lunches for the week done!

Serves 6 

Chicken and Quinoa Enchilada Bake

1 cup quinoa

1 cup cooked and shredded chicken

1 1/4 cup Homemade Enchilada Sauce (or 1 (10 oz) can store bought sauce)

1 (4.5 oz) can chopped green chiles, drained

1/2 cup corn kernels (frozen or canned)

1/2 cup black beans, drained and rinsed

2 tablespoons chopped fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

Sea salt and freshly ground black pepper

3/4 cup Mexican blend shredded cheese

1 Roma tomato

In a large saucepan, cook quinoa in 2 cups of water and according to package directions.  Set aside.  Preheat oven to 375 degrees.  Lightly spray an 8 x 8-inch baking dish with non-stick spray.  

In a large bowl, combine quinoa, chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder and season with salt and pepper to taste.  Stir in 1/2 of the shredded cheese.  Spread quinoa mixture into the prepared baking dish.  Top with remaining cheese.  Bake until bubbly and cheese has all melted, about 15 minutes.  Serve immediately, topped with diced tomato and more cilantro, if desired. 

(Source: adapted from Damn Delicious)

Homemade Enchilada Sauce

In our house, we LOVE Mexican food.  I have a great recipe for Spicy Chipotle Chicken Enchiladas on my site, but I think now I need to go back and add this sauce to them.  It's amazing!!  

The recipe is originally from Damn Delicious, but I "cleaned" it up a bit.  It is just as good - actually wait, even better (and MUCH MUCH better for you) - than the stuff you can buy in a can at the store.  And so simple to make!  I swear, less than 15 minutes!  I kept half in the fridge (about 2 cups) for a recipe I was using this week and placed the other half in the freezer for later.

Makes 4 cups 

Homemade Enchilada Sauce

1/4 cup olive oil

1/4 white whole wheat flour

1 (28-ounce) can crushed tomatoes

2 1/2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon honey

Sea salt and freshly ground black pepper, to taste

Heat olive oil in a saucepan over medium high heat.  Whisk in flour until combined, about 1 minute.  Stir in the tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, honey and a cup of water.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer for about 10 minutes.  

Store in a airtight container in the refrigerator for up to two weeks.  

(Source:  Adapted from Damn Delicious) 

Peanut Butter Banana Overnight Oats

Overnight oats are part of my weekly meal prep every week, no exceptions.  I mean, why wouldn't they be?  They take about 5 minutes of prep for almost a week's worth of breakfast! 

These are my newest obsession.  One of my favorite flavor combinations - peanut butter and banana.  SO GOOD!!  I do not add any sweetener to these.  You can add a honey or agave when you first make them.  Or try them warmed up with a drizzle of pure maple syrup.  I think the bananas, peanut butter and vanilla make these sweet enough already.  

The great thing about overnight oats is that they keep you full!  Especially with all of these ingredients.  Are you following the 21-Day Fix?  Each serving is 1.5 yellow, 1 purple, .5 orange, and 3 teaspoons.  

 Serves 4

Peanut Butter Banana Overnight Oats

2 cups old fashion oats
2 cups skim milk
1/2 cup natural creamy peanut butter
2 tablespoons chia seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1-2 teaspoons honey or agave (optional)
2 bananas (used the day you are eating the oats)

In a medium bowl, combine all the ingredients except for the bananas.  Ladle 4 equal servings into mason jars or other airtight containers.  Cover and refrigerate overnight.  Warm in the microwave for 45 seconds to a minute, then top with 1/2 a banana, sliced, on each serving.

Asian Chopped Chicken Salad with Peanut Dressing

This salad could not be more simple - or pretty!  I love all the colors in it!  Even my husband, who was less than thrilled when I told him we were having a salad for dinner, loved this.    

I started by dicing some chicken and cooking it in a pan with a little olive oil and a spicy grill seasoning.  You could make this even easier by using a rotisserie chicken!  I also used a bag of coleslaw mix, which was perfect because it already had the shredded carrots and purple cabbage.

I just happened to have an orange bell pepper, but you can use any color you like.  The cilantro gave this salad such a fresh flavor and everything paired so well together.  The dressing is crazy good!!  To me, sesame oil is such a strong flavor that I only put a teeny tiny bit in.  Feel free to add more to your taste.    

 Serves 4

Asian Chopped Chicken Salad with Peanut Dressing

1 (16 oz) bag of coleslaw mix
1 cup cooked chicken
1/2 cup chopped bell pepper (any color)
1/2 cup cooked edamame
1/4 cup chopped fresh cilantro

For the dressing
1 tablespoon creamy natural peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (or more to taste)
1 tablespoon olive oil

To make the dressing, add the peanut butter to a microwave-safe measuring cup.  Microwave for 15 seconds.  Add the rest of the ingredients to the melted peanut butter and whisk until everything is combined.  Set aside.

Dump the bag of coleslaw into a large bowl.  Top with the chicken, bell pepper, edamame, and chopped fresh cilantro.  Pour about half of the dressing over the salad and toss well to coat.  Add more as needed and store the leftover dressing in the fridge.