Okay, so I really wasn’t sure what to do tonight for dinner. I did know that I wanted to eat lighter than I had been in the last few weeks… and I have fallen off of the “weight loss and healthy eating wagon”…so to speak! So this is what I came up with and it was so good! This is something that I had to share with you all. It is Low Calorie, Healthy, Low Fat, Low Cholesterol and YUMMY!!
What you will need
Salmon (aprox 1/2 Lb.
1 White Onion
2 Cloves of Garlic Fine Chopped
Pesto Paste (I use pre prepared from Trader Joe’s)
Salt to taste
Pepper to taste
Old Bay Seasoning/ just a dash over the top of the fish
2 tablespoons of Extra Virgin Olive Oil
1/2 Butternut Squash/ cut into 1 inch chunks and placed in an ovenproof dish covered with tinfoil
Place salmon in a large piece of tinfoil and cover with all ingredients except the squash. Close the foil tightly making a sealed envelope in which the fish will steam. Place in oven at 375* for 35 minutes. at the same time the squash has been cut into cubes and placed in another oven proof dish and covered with foil and has been seasoned with salt, pepper,garlic powder and 2 tablespoons of butter.
Now place both in the oven for 35=40 minutes.
The salmon was moist…the flavor was so wonderful and I can’t believe I just made this up!!, Well I do just make most of my recipes up…that is what I love to do!!! So let me know what you think about this recipe!! I am looking forward to hearing from you!!
I tried the recipe again today and found that it tasted better with a few new ingredients…that is the beauty of cooking, and where I believe the art of cooking comes in! I like to cook so much and find that I can figure out new and exciting ways to prepare “the same old thing”…so that you have a new and exciting treat! I hope that you try this new way to prepare the salmon and hope that you will give me some feedback….any suggestions? I am always looking for new and exciting ways to share my food with the ones that I love!
2 Tablespoons Cold Pressed Sesame oil
3 cloves garlic thinly sliced
1 shallot sliced
1/2 lb. cooked jumbo shrimp (I like Trader Joe’s cooked frozen)
1 Package Trader Joe’s Asian Vegitables with Bejing style sauce (frozen)
Red Chile pepper flakes (to taste)
In large skillet or wok heat sesame oil, saute garlic and shallot until opaque, do not overcook, remove from pan and set aside.
Add to wok:
Thawed Asian Vegitables, saute aprox. 2 mins. stiring constantly to avoid burning.
Add thawed shrimp (tails removed)
add seasoning package from vegitables, or stir fry sauce
season with pepper flakes
now add the garlic and shallots that have been prepared before,,,
Serve over Jasmine rice
Salmon (4oz per person)
1 shallot sliced
4 cloves garlic chopped
juice of half a lemon
1 bag frozen artichokes thawed
1 cup cherry tomatoes
red pepper flakes (to desired heat)
1/4 cup parmesan cheese
Pre-heat oven to 375 degrees
Place salmon in glass baking dish that has been coated with olive oil
cover with garlic, parsley, shallot, artichokes and tomatoes
add juice of lemon, sprinkle with cheese and cover with tin foil
place in 375 degree oven for 15 min.
serve over brown rice.
2 cans clams
1 jar clam broth
4 cloves of garlic, chopped
1/4 cup parsley
juice of 1/2 lemon
1/2 tbs. lemon zest
parmesian cheese to taste
In a skillet brown garlic in 2 Tbs. olive oil
add clams and clam broth bring to boil lower to simmer
add parsley and juice of lemon and zest.
In seperate pot, bring 4 qts water to boil, and boil pasta until done following directions
drain pasta retaining 1 cup of pasta water
When pasta is done, pour clam mixture over pasta, top with fresh parsly
top with parmesian cheese