from Jenn's recipe blog
Ingredients:
1 1/4 pounds fish, salmon fillet, center cut, cut into 4 pieces
1/4 teaspoon salt
pepper, black ground, to taste
1/4 cup(s) sour cream, reduced-fat
2 tablespoon mustard, stone-ground
2 teaspoon lemon juice
Preparation:
Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 290
Total Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 89 mg
Sodium: 389 mg
Total Carbohydrate: 2 g
Dietary Fiber: 0 g
Protein: 29 g
From: Jillian Michaels
Sunday, October 31, 2010
Crock Pot Bean and Vegetable Burritos
Ingredients:
2 tablespoons chili powder
2 teaspoons oregano
1-1/2 teaspoons cumin
1 large sweet or regular potato, peeled and diced
1 can black beans or pinto beans, rinsed and drained
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 green pepper, chopped
1 cup frozen corn, thawed and drained
3 tablespoons lime juice
1 tablespoon cilantro
3/4 cup shredded cheese, your choice
Flour tortillas1. Combine chili powder, oregano, and cumin in a small bowl. Set aside.
2. Layer potato, beans, half of chili powder mix, garlic, onion, green pepper, remaining half of chili powder mix, and corn in crockpot.
3. Cover and cook on LOW for 5 hours, or until potato is tender.
4. Stir in lime juice and cilantro.
5. Preheat oven to 350 degrees F.
6. Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes. Serve topped with sour cream.
2. Layer potato, beans, half of chili powder mix, garlic, onion, green pepper, remaining half of chili powder mix, and corn in crockpot.
3. Cover and cook on LOW for 5 hours, or until potato is tender.
4. Stir in lime juice and cilantro.
5. Preheat oven to 350 degrees F.
6. Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes. Serve topped with sour cream.
Broccoli with Carmelized Onions & Pine Nuts
from Jenn's recipe blog
Ingredients
3 tablespoon nuts, pine nuts, or chopped slivered almonds
2 teaspoon oil, olive, extra virgin
1 cup(s) onion(s), chopped
1/4 teaspoon salt
4 cup(s) broccoli florets
2 teaspoon vinegar, balsamic
freshly ground pepper, to taste
Preparation
1. Toast pine nuts (or almonds) in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally and adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.
from Jillian Michaels (serves 4)
Ingredients
3 tablespoon nuts, pine nuts, or chopped slivered almonds
2 teaspoon oil, olive, extra virgin
1 cup(s) onion(s), chopped
1/4 teaspoon salt
4 cup(s) broccoli florets
2 teaspoon vinegar, balsamic
freshly ground pepper, to taste
Preparation
1. Toast pine nuts (or almonds) in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally and adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.
from Jillian Michaels (serves 4)
Go Go Mango Chicken
from Jenn Gunther's recipe blog
2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio
1. Preheat over to 350 degrees
2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.
3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.
Serves 2.
Super easy & flavorful!
--Cooking with All Things Trader Joe's Cookbook, page 87
2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio
1. Preheat over to 350 degrees
2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.
3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.
Serves 2.
Super easy & flavorful!
--Cooking with All Things Trader Joe's Cookbook, page 87
Homemade Cornbread
from Aunt Beth
Ingredients:
¾ cup corn meal
1 cup flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 cup sour cream
½ cup milk
1 beaten egg
2 Tablespoons melted butter or margarine
Directions:
1. Mix all ingredients together.
2. Pour into a GREASED pan—square glass or metal.
3. Bake at 425 for 20 minutes
Sunday, August 29, 2010
Pasta With Tomatoes & Chickpeas
Ingredients:
1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan
Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.
Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.
1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan
Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.
Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.
Saturday, August 21, 2010
Spanish Style Quinoa
This is delicious. Literally phenomenal--one of my new very favorite side dishes, SO yummy!
Ingredients:
1 TBSP vegetable oil
1/2 cup uncooked quinoa
1 medium onion finely chopped
2 cloves garlic, minced
1 small green bell pepper chopped
1 8oz can tomato sauce
1 1/4 cups water
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
Directions:
1. Heat oil in a large sauce pan over medium high heat. Stir in quinoa, onion, garlic and green pepper.
2. Cook and stir for 5-10 minutes until onion is tender and quinoa is lightly toasted.
3. Stir in tomato sauce & water, then season with chili powder, garlic powder, and cumin.
4. Bring to a boil, then reduce heat to medium low, cover and simmer until quinoa is tender and liquid is absorbed, about 30 minutes.
Stir quinoa occasionally as it cooks.
Ingredients:
1 TBSP vegetable oil
1/2 cup uncooked quinoa
1 medium onion finely chopped
2 cloves garlic, minced
1 small green bell pepper chopped
1 8oz can tomato sauce
1 1/4 cups water
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
Directions:
1. Heat oil in a large sauce pan over medium high heat. Stir in quinoa, onion, garlic and green pepper.
2. Cook and stir for 5-10 minutes until onion is tender and quinoa is lightly toasted.
3. Stir in tomato sauce & water, then season with chili powder, garlic powder, and cumin.
4. Bring to a boil, then reduce heat to medium low, cover and simmer until quinoa is tender and liquid is absorbed, about 30 minutes.
Stir quinoa occasionally as it cooks.
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