Friday, January 13, 2017

Four Easy Salmon Dinners

Saw this on my news feed and HAD to save it. These ALL look so good!!!! Will let you know!



Four Easy Salmon Dinners








1) Avocado Lime
Ingredients:
6 ounces skinless salmon
1 garlic clove, minced
Olive oil to taste
Salt to taste
Pepper to taste
½ teaspoon paprika

For the avocado topping:
1 avocado, chopped
1/4 red onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon olive oil
Salt to taste
Pepper to taste
1 tablespoon lime juice

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika.
3. Bake for 10–12 minutes.
4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
5. Spoon avocado topping over the salmon.
6. Enjoy!




2) Tomato Pesto
Ingredients:
6 ounces skinless salmon
2 zucchinis, sliced
Olive oil to taste
Salt to taste
Pepper to taste
10 cherry tomatoes, halved
3 tablespoons pesto

Procedure
1. Preheat oven to 400˚F/200˚C.
2. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
3. Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
4. Bake for 10–12 minutes.
5. Enjoy!




3) Honey Soy
Ingredients:
6 ounces skinless salmon
2 cups broccoli florets
Olive oil to taste
Salt to taste
Pepper to taste
1 tablespoon green onions, sliced

For the honey soy marinade:
1 teaspoon garlic
1 teaspoon ginger
¼ teaspoon pepper
1 tablespoon soy sauce
1 tablespoon honey

Procedure
1. Preheat oven to 400˚F/200˚C.
2. In a small bowl, mix honey soy marinade ingredients.
3. Lay the salmon on a baking sheet. Pour the marinade over the salmon.
4. Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.
5. Bake for 10–12 minutes.
6. Top with sliced green onions.
7. Enjoy!




4) Parmesan Crusted
Ingredients:
6 ounces skinless salmon
7 ounces asparagus
Olive oil to taste
Salt to taste
Pepper to taste
1 egg

For the parmesan crust:
¼ cup panko bread crumbs
¼ cup grated parmesan
1 tablespoon parsley, chopped
Salt to taste

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. In a medium bowl, mix the parmesan crust ingredients.
3. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
4. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
5. Bake for 10–12 minutes.
6. Enjoy!

Friday, January 6, 2017

Low Fat Chicken and Dumpling Soup

Low Fat Chicken and Dumpling Soup


Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth, divided
1 cup water
2 cups frozen french-cut green beans
1-1/2 cups sliced onions
1 cup shredded carrots
1/4 teaspoon dried marjoram
2/3 cup reduced-fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded reduced-fat cheddar cheese
1/3 cup fat-free milk


Procedure:
Sprinkle chicken with salt and pepper. 

In a large nonstick skillet, heat oil over medium-high heat, cook chicken until no longer pink. Remove from heat.
In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. 

Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. 

Add chicken; return to a simmer.
Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. 

Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean. Yield: 4 servings.


Tuesday, January 3, 2017

Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells

from Barn Manager Shannon!




Ingredients:1 (12 oz) box Jumbo Shells
2 1/2 cups cooked, shredded chicken (I use rotisserie)
1 1/2 cups chopped steamed broccoli
Alfredo:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt and freshly ground black pepper, to taste


Procedure:
Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Make alfredo sauce:
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and toss to combine. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.