Mexican Salad

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Mexican Salad
(I did tomatoes instead of radishes and also added chicken strips)

This salad can be prepared up to 2 hours ahead and stored in the refrigerator, with the avocado and dressing left off until just before serving. 

Yield: Serves 4-6 

Ingredients:

• 1 large head Romaine lettuce, chopped 
• 1 (15 ounce) can black beans, drained and rinsed 
• 1 red, yellow, or orange bell pepper, seeded and chopped 
• 1 large or 2 small ears corn, kernels sliced off 
• 1/2 cup sliced radishes 
• 1/2 cup sliced Persian cucumber  
• 1 avocado, peeled, seeded, and diced 
• 1/4 cup fresh lime juice 
• 1/4 cup extra virgin olive oil 
• 2 tablespoons honey, agave, or orange juice 
• 1 clove garlic, minced 
• 2 tablespoons fresh minced cilantro 

Instructions: 

1. Place the lettuce in a large salad bowl. Top with beans, pepper, corn kernels, radishes, cucumber, and avocado. 
2. Add lime juice, olive oil, honey, garlic, and cilantro to a small jar. Close the lid and shake to combine. Alternatively, whisk together in a small bowl. 
3. Pour dressing over the salad and toss to combine. Serve. 

Teriyaki Salmon with Sriracha Cream Sauce

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INGREDIENTS

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets
FOR THE SRIRACHA CREAM SAUCE
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

INSTRUCTIONS

• To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
• In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
• Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve salmon immediately with Sriracha cream sauce.

NOTES

Adapted from The Boogie Blog

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Tomato Onion Salmon

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nonstick cooking spray
1/2 cup dry white wine
1 lb boneless skinless salmon fillet
1 teaspoon dried oregano, lightly crushed to release oils
2 cloves garlic, minced
salt & freshly ground black pepper
1 lemon, juice of, divided
2 tablespoons extra virgin olive oil, divided
1 tomato, thinly sliced
1/2 medium onion, thinly sliced
2 tablespoons chopped fresh parsley leaves
1/4 cup dry breadcrumbs

Directions:

Spray a shallow baking pan with nonstick coating.

Add wine.

Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.

Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.

Top evenly with tomato and onion slices and chopped parsley.

Drizzle with remaining lemon juice.

Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.

Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.

Brain Power Salad

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ingredients

Salad Ingredients:
• 8 ounces smoked salmon, roughly chopped
• 1 avocado, peeled, pitted and diced
• 4 cups baby spinach (or mixed greens)
• 1/2 cup fresh blueberries
• 1/4 cup light feta or blue cheese crumbles
• 1/4 cup chopped walnuts (optional)
• half a red onion, thinly sliced
• honey chia seed vinaigrette (ingredients below)
• it doesn't call for it but I add Craisins
Honey Chia Seed Vinaigrette Ingredients:
• 1/3 cup olive oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. chia seeds
• 1 Tbsp. honey
• 1/4 tsp. salt

Honey Dijon Garlic Salmon

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Ingredients:

• 2 10-12 ounce fresh Copper River salmon (cleaned, pin-bones removed)
• 3-4 cloves of garlic, minced
• 2-3 tbsp. parsley, finely chopped
• 3 tbsp. honey Dijon mustard (this is the one I used)
• Juice of half a lemon
• A pinch of salt
• ⅛ cup of olive oil

Instructions:

1. Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.
2. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.
3. Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes – just keep an eye on it!)
4. Serve with your favorite sides (we served it with a side of Israeli couscous).

Strawberry & Cream Slab Pie

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Strawberry & Cream Slab Pie

PREP TIME 20 Minute/s

COOK TIME 25 Minute/s

TOTAL TIME 45 Minute/s

Ingredients

• 2 store bought pie crusts
• 1 pint strawberries, large dice
• 4 TBS Sugar, divided in half
• juice of one lemon
• 1 TBS cornstarch
• 1 tsp vanilla
• 8 ounces cream cheese
• 1 egg
• sugar for sprinkling

Instructions

1. Preheat the oven to 400.
2. In a small bowl, mix the cream cheese, 2 TBS of sugar and 1 tsp of vanilla.
3. In a separate bowl, mix the diced strawberries, 1/4 cup of sugar, juice of 1/2 lemon and the 1 TBS of cornstarch.
4. Roll out and trim your pie dough so that it is approximately 14" x 10." This measurement is not at all important so long as the two pie crusts are equal in size and fit in your pan.
5. Lay one crust onto a parchment lined baking sheet. Spread with cream cheese mixture. Top with strawberry mixture. You may have a bit left over.
6. You want to leave about 1/2" around the edges and try not to overfill your crust.
7. Lay your top piece on, cutting three 1-2" slits in the top.
8. Using a fork, seal the edges.
9. Brush egg wash over the top and edges.
10. Bake for 20-30 minutes. It's a large spread because it depends on how thin you roll out your crust. Ours was done at 25 minutes but we watched it like a hawk from 20 minutes on.
11. Let sit until completely cool. OR dive right in and serve with vanilla ice cream. Heaven.
12. **This works just as well without the cream cheese. Try mixing in blueberries and raspberries too!

Quinoa Chicken Parm

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• 1 Cup (184g) Qunioa
• 2 Cups (16oz) Water
• 1 Medium Red Onion (Chopped)
• 3 Cloves Garlic (Chopped) or 1 1/2 Teaspoons Minced Garlic
• 1 Tablespoon Olive Oil
• 14.5oz Can (411g) No Salt Added Diced Tomatoes
• 15oz Can (425g) Tomato Sauce
• 1/4 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Lemon & Pepper
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Basil
• 1/2 Teaspoon Parsley
• 1 1/2 Pounds (24oz) Chicken Breast (Chopped)
• 1 Cup (112g) Fat Free or Reduced Fat Mozzarella
• 1/3 Cup (30g) Whole Wheat Bread Crumbs (Optional)
• 1/2 Cup (50g) Parmesan & Romano Grated Cheese

Add your quinoa and water to a medium size stove top pan. Bring the quinoa to a boil and then put your heat on low. Let it simmer until all of the water is absorbed. Remove from heat. Chop your onion and garlic. Take out a medium size saucepan, put your burner on medium heat, and add in 1 tablespoon of olive oil. Let the olive oil heat up. Add in our chopped onion and garlic. Once the onion and garlic start to brown, turn your burn to a low-medium heat, add in the diced tomatoes, tomato sauce, crushed red pepper, lemon & pepper, oregano, basil, parsley, quinoa, and chicken. Let simmer for 5:00. Take out a baking dish (that holds at least 3 quarts), coat it with non-stick cooking spray, and add in half of your mix. Top first layer with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Add in the rest of your mix. Top again with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Cover with tin foil and cook on 375 for 15:00. Remove tin foil and cook for another 15:00. Enjoy!

She also added yellow and red peppers which could have been a good addition.

Butternut Squash and Spinach Quesadillas

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Ingredients

• 4 cups of butternut squash, peel and diced into small 1/2 inch size cubes
• 1 Tablespoon olive oil
• 1 teaspoon butter (or vegan substitute) + more for frying flour tortillas
• 6 ounce bag baby spinach leaves
• 16 six inch flour tortillas or 8-12 eight inch ones
• 2 cups mozzarella cheese (or vegan substitute), shredded

Instructions

1. Heat olive oil and 1 teaspoon of butter over medium-high heat.
2. Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.
3. Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.
To assemble each quesadilla
4. Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.
5. Spread about 1/2 cup of butternut squash and spinach mixture over the tortilla.
6. Sprinkle about 1/4 cup of cheese over the top of the squash and spinach.
7. Butter one side of a second tortilla and place it, butter-side up on top of the cheese.
8. When the bottom layer is toasty and the cheese has begun to melt (about 1-2 minutes), flip the tortilla over and toast the other side.
9. Remove from pan and repeat process to make the rest of the quesadillas.
10. Cut quesadillas into triangles using a pizza cutter.

Maple Soy Salmon

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1/4c maple syrup or honey
1/4c soy sauce
big tablespoon of minced garlic

marinate salmon in that mixture and then bake at 350 for 15 minutes

Cinnamon Crumb Banana Bread

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Ingredients

• 1 egg
• 1 cup sugar
• 1 stick unsalted butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 2 overripe bananas, mashed
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 -