1/2 large white onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 clove garlic, minced
salt (to taste)
ground black pepper (to taste)
3 tbsp extra virgin olive oil
1 tsp dried thyme
1 tbsp cajun seasoning
2 tsp paprika
1 tsp garlic powder
2 salmon fillets
1. Preheat oven to 400 degrees. Toss onions, peppers and garlic with salt, pepper and oil. Place evenly on baking sheet.
2. Make seasoning blend: whisk together thyme, cajun seasoning, paprika and garlic powder.
3 Place salmon on baking sheet then top pieces with seasoning blend and rub all over over.
4. Bake until vegetables are tender and salmon cooked through. Approx. 20 mins.
Super quick and easy! Found this gem (and slightly altered some of the ingredients based on what I had available) at:
1 1/4 cup brown rice
1/4 cup unsalted almond butter
2 tbsp coconut milk
1 inch piece of ginger, grated or finely minced
1 garlic clove, minced
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp asian chili sauce (I used Sriracha)
1 tsp honey
3 cups shredded red cabbage
1 large carrot, shredded
2 green onions, thinly sliced
1 tbsp coconut oil
1 lb shrimp, shells & tails removed
1 1/2 cups diced pineapple
1/4 cup fresh cilantro
1 lime, sliced into wedges
1. Cook rice according to package instructions.
2. To make sauce: place almond butter in small bowl and whisk in coconut milk, ginger, garlic, soy sauce, rice vinegar, chili sauce, and honey until smooth. Stir in additional coconut milk if needed to reach desired consistency.
3. In large bowl, combine cabbage, carrot and green onion.
4. Heat oil in large skillet over medium heat. Add shrimp and cook 2 mins on each side or until pink.
5. Divide rice among serving bowls and top with vegetables, pineapple, shrimp and nut butter sauce. Garnish with cilantro and serve with lime wedges.
Such a weird combo of ingredients yet it all comes together into something so tasty!!
Found this gem at:
1lb chicken, raw, cut into 1-inch cubes
1 tsp cumin
1 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
3 tbsp olive oil
2 tbsp lime juice
2 bell peppers- long slices
1 sweet onion- long slices
2 cloves garlic, minced
2-3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
3/4 cup salsa (and extra for topping)
1 1/2 cup cheddar cheese (divided into 3/4cup portions)
1. Preheat oven to 425
2. Drizzle 1 tbsp olive oil on each side of spaghetti squash haves, with seeds removed. Sprinkle salt and pepper over each one and rub over surface.
3. Place squash halves on aluminum foil lined baking sheets inside half facing down. Bake for 50 mins. Prick the outside of squash skin a few times with fork.
4. Combine all seasonings together in small bowl. Toss to mix.
5. Add in 3 tbsp olive oil and lime juice and stir until combined.
6. Place cubed chicken in Ziploc bag and add marinade. Toss to coat. Place in refrigerator until ready to use.
7. When spaghetti squash has about 25mins left of cooking, bring skillet with 2-3 tbsp oil to medium heat. Add in sliced peppers, onion, garlic, salt and pepper. Saute for 16-18 mins, stir constantly.
8. When spaghetti squash has about 15mins left to cook, bring another skillet to medium heat and add chicken. Cook for 10 mins or until chicken cooked thoroughly.
9. When chicken and veggies are cooked combine in the larger skillet with salsa and 3/4 cup cheese mix.
10. When squash is done baking, remove from the oven, place half fajita chicken mixture into each half.
11. Top with remaining cheese. Bake at 425 for 5 mins.
4 boneless skinless chicken breasts
3 tbsp butter
1/3 cup chicken broth
4 tbsp lemon juice
1 tbsp honey
2 tsp minced garlic
1 tsp Italian seasoning
salt and pepper to taste
optional: fresh rosemary and lemon slices for garnish
1. Preheat oven to 400 and grease a large baking sheet or casserole dish.
2. Melt butter in a large skillet over medium-high heat. Add chicken and cook 2-3 mins on each side until browned. Transfer chicken to prepared baking sheet.
3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, salt and pepper.
4. Pour sauce over chicken. Back 20-30 minutes until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken while cooking.
5. Garnish with fresh rosemary and lemon slices of desired.
My husband is obsessed with lemon juice so he was a big fan of this one.
Found it at:
1 lb perch (luckily I bought it already skinned and cut)
1/2 cup flour
salt and pepper to taste
1 cup bread crumbs
1/2 cup grated parmesan
1 tsp crushed red pepper flakes
1. Thaw fish and pat dry. Combine flour, salt and pepper in small dish. In separate bowl, beat eggs. In another bowl combine bread crumbs, parmesan, salt, pepper and crushed red pepper flakes.
2. Heat oil in a large skillet on med-low. Bread fish by dipping in flour combination. Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.
3. Fry about 5 mins total. Depending on size of fish (2-3 mins on each side.)
Went to the local farmer’s market and the perch sounded so good I couldn’t say no.
Found this quick recipe at:
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 large boneless skinless chicken breasts
1. Preheat oven to 450, grease 8×8 baking dish.
2. Mix all spices and rub onto chicken. Bake for 18mins then remove from oven. Cover with aluminum foil and leave on counter for another 5 mins.
Totally delicious, easy to make and FAST. Try it out.
Found it thanks once again to pinterest at:
2 tbsp butter
1/2 large sweet onion, chopped small
3 cloves of garlic, minced
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp (take the tails off)
1 cup grape tomatoes
1 cup vegetable broth
4 cups baby spinach
1. In large saucepan, melt butter over medium-high heat; cook onion, garlic, paprika, salt and pepper, stirring occasionally, until softened, about 5 mins.
2. Add couscous; toast for 2 mins. Stir in shrimp, tomatoes and broth; bring to a boil. Cover and turn off heat;let stand on burner until no liquid remains and shrimp are pink, about 5 mins. Stir in spinach.
I often tear out recipes from magazines and save them for a later date. Was going through the massive binder today of to-make recipes and found this one. Delicious! Wish I could say which magazine, apparently my ripping skills aren’t up to par as the name of the magazine is missing. Just know its from the September 2013 issue of Canadian something. Oops. Anyway, enjoy!