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!!
1 Whole Chicken
Fresh Green Beans
Salt and Pepper
Rinse chicken well and place in Roasting Pan. Season the chicken with salt pepper drizzle with olive oil. What we really like to do is separate the skin from the breast meat and place a pat of butter on each side of the sternum. This creates a moist white meat and also place a sprig of rosemary under the skin as well (this procedure will help to infuse the whole chicken with the wonderful taste). Now cover the chicken with the vegetables that have been cut into pieces and place in 350 * oven for about 1-1.5 hours. Please note that the vegetables can be tossed with olive oil salt, pepper, garlic, and italian seasoning before being placed over the chicken to enhance their flavor. This is one of the easiest dishes you can make. My daughter Nicole and I made this together on Saturday night when she came to spend the weekend with us…This is her recipe that she was proud to share with me. I can honestly say that it was wonderful!! The chicken turned out so moist and juicy with just the right flavor from this mixture of vegies…but go ahead and experiment with any that you would like to use!!
I made this pie for Thanksgiving this year for the first time, it has become my “go to” pie now. Smooth, creamy and not watery – it is so easy to whip up!
Easy Pumpkin Pie
- 15 ounce can pumpkin purée
- 14 ounce can or bottle sweetened condensed milk
- ½ cup liquid Egg Beaters or 2 large eggs
- 1 Tbsp pumpkin pie spice blend
- 9″ unbaked frozen pie crust, thawed (deep dish style)
Preheat the oven to 425°.
Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.
Take out and let cool on a rack, refrigerate wrapped.
Makes 1 pie.
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1/4 Head of cauliflower
1 Chicken Breast Shredded
2 Tablespoons Olive Oil
1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)
1 Green Bell Pepper cut into pieces
3 cloves of Garlic crushed
1 Onion diced
2 Tablespoons Capers
Salt and Pepper to taste
Crushed Red Pepper
In a large skillet brown garlic and remove when slightly brown, set aside. Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred the chicken and add to the mixture along with the capers and chicken broth. Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first. Meanwhile you will be preparing the pasta according to package directions…I used small shells for this recipe, when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese. This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious! The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity. If you try this one you will not be disappointed!
Posted in Capers, Chicken, Crushed Red Pepper, health eating, Moist Chicken Breast, Pasta, Poultry, recipes, Rosemary, Salt and Pepper, Spices, Vegetable Mixture, Vegetables
Orzo Pasta prepared according to package directions
1 stalk celery
1 Carrot (chopped fine)
2 Tablespoons Olive Oil
1/2 Cup Chicken Broth
2 Cloves Garlic Diced
1/2 Teaspoon Dill
1/4 Teaspoon Fresh Rosemary
Crushed Black Pepper to taste
Crushed Red Pepper to taste
1/2 Teaspoon Salt
In Large Skillet pour olive oil and saute garlic until slightly brown but do not burn, add chicken broth, Tofu, Celery, Carrot and Spices. Bring to boil stir and reduce to simmer.
Add cooked Orzo Pasta.
Thinly sliced onions
Place salad in bowl
Top with a variety of sprouts
Add tomatoes and onions
Sprinkle with pine nuts and your favorite cheese
All of the ingrediants used in this recipe came from the Farmer’s Market.
SPROUTS are a great way of adding crunch and spice to your salads or sandwiches!! Radish sprouts add a pepper flavor, alfalfa sprouts taste like citrus, while sunflower sprouts add a nutty flavor..
I highly recommend this recipe!!
Posted in exercise, workouts, weight loss, diet, walking, back on track,, health eating, recipes, Salad, South Beach Diet, Spices, Vegetables
Tagged quick and easy, Salads