Brown Sugar Salmon with a Side of Heat 'n Eat

Spotted this at Costco today.  And thought it would go well with the salmon I had thawing in the fridge for dinner tonight.  There are six-2 serving pouches inside, I nuked 2 of them at three minutes each and it easily fed the 5 of us.   

Now onto the salmon.  Rev. Hubs can cook up a mean Salmon fillet.  This is scientific, so y'all get a pen.  ;)   

1) He put the fillet in a big ziplock bag, put in some soy sauce, and a splash of orange juice.   

2) Marinated for about 30 minutes.  

3) Then he removed the fillet and put it in glass baking dish, mixed the marinade with about 1/4 c. of brown sugar and spread it over the top of the fish.  

4)Bake at 350 for anywhere from 20-30 minutes (depends on the thickness of fish.)  

I wish I had taken a pic of the finished product. It was so good!  For the littlest, I used the kitchen shears and just went to town chopping the noodles, veggies and salmon up in her bowl.  This will definitely be a do over.  

Chicken Risotto Soup

I have been CRAVING soup like crazy lately! This soup really hit the spot and provided leftovers for lunch for about 3 days...and I didn't even get tired of it! It tasted better each day as the flavors melded together. I did simmer it for about 10 minutes longer than the recipe calls for, the rice was still a little too hard after 15 min. I made these garlic cheese biscuits while the soup simmered, or add some oyster crackers (my kid's favorite!) and voila! Your dinner is DONE!

*You could make this corn-free by using a corn-free thickener instead of cornstarch, or no thickener at all and it'll taste great!

Grilled Salmon with Ginger Honey Glaze

(adapted from Woman's Day Eating Light Magazine)

This one was SO FAST, FRESH and FABULOUSLY delicious!

Total time-start to finish-2o minutes.

Ingredients:

1 1/4 lb. fresh salmon fillet with skin (keeps the fish in tact during grilling, but flakes away easily from skin when serving)

salt and black pepper to taste

2 T. light teriyaki sauce

1 T. honey

2 T. minced fresh ginger OR 1 t. ground ginger

2 med. zucchini sliced fairly thick (about 1/2 in.)

2 med. yellow summer squash (also sliced about 1/2 in.)

2 T. olive oil in a small bowl (for veggies)

coarse salt/sea salt (for veggies)


How to make it:

1. Sprinkle salmon with salt and pepper.
Combine teriyaki sauce and honey and pour evenly over the salmon.
Spread ginger over the top.
Let stand about 10 minutes.

2. Meanwhile, heat grill. (I used our George Foreman table grill)

3. Wash and cut veggies (I used zucchini and yellow squash, but you could use others like, portobello mushrooms, eggplant, or even asparagus)

4. Lightly spray George Foreman with non-stick cooking spray, and place salmon on grill. Close cover and grill 3-4 minutes- should flake easily with a fork when finished cooking. Remove skin before serving.

5. Either dip, or brush veggies with olive oil and sprinkle with coarse/sea salt and place on grill. Cook veggies between 3-5 minutes (depending on how firm you like your veggies).

Reviews: The whole family enjoyed this one, pumpkin about polished off the entire filet of salmon (he'd put an alaskan grizzly bear to shame!) and even sweet pea was willing to try a bite of everything. Next time, I plan to set aside a little bit of marinade for sweetpea, she will try about anything with a side of "dip".

This recipe will provide 3-4 adult portions, and is FULL of protein and Omega-3 fats that are so good for growing brains...and big ones who are forgetful :).

Black Beans and Rice

This is absolutely one of our favorite in-a-hurry, low budget, good for you, satisfying lunches/dinners! Believe it or not, this is one of the FEW things sweet-pea will enjoy down to the very last bite.

• first, cook some brown rice (follow the pkg. instructions)
• heat up a can of black beans (I chose store-brand organic), add finely chopped onion and minced garlic, or other spices, if desired (I usually don't)
• add favorite toppings...and you're done!

I've even served this to guests by having a variety of toppings available (chopped up bell pepper, onion, tomato) and chips and salsa.

Other great toppings are salsa, shredded cheese, and a dollup of sour cream.

Creamy Chicken & Rice Soup

(courtesy of: Allrecipes.com)

Preparation: fairly easy, only took about 20 minutes to prep, and about 25 minutes to cook)

Serves: about 6
My review:
Sweetpea has been suffering from a really long cold/cough, so I decided to try the old chicken soup trick. She liked it, especially having the freedom to add her own little oyster crackers. Sweetpea loves rice, and noodley soup can get so messy, this was a good one for her to manage independently.

Surprisingly, Pumpkin was not too impressed. He's a texture guy and doesn't too much enjoy food of the soup/casserole variety. Likes his foods separated, thank you very much.

I really enjoyed the flavors of lemon and white cooking wine, these gave it a little kick! Not super creamy, but overall good. I give it 4 1/2 out of 5 stars.

Ingredients:

• 1/2 c. chopped carrot
• 1/3 c. finely chopped onion
• 1/3 c. chopped celery (omitted this)
• 2 T. butter
• 1/4 c. All-purpose flour ( used unbleached)
• 2-14.5 oz cans reduced sodium chicken broth (used one carton) (some varieties are gluten-free and some are not)
• 2 c. cooked long-grain (used brown) rice
• 1 c. cooked and cubed (cut to same size as chopped carrots) boneless-skinless chicken breasts (about 2)
• 1/2 t. salt
• 1/4 t. pepper
• 1/8 t. garlic powder
• 1 c. 2% milk
• 2 T. lemon juice
• 1 T. white wine

Instructions:

1. In a large saucepan, saute the carrot, onion and celery in butter until tender.
2. Stir in the flour until blended (to coat veggies).
3. Gradually stir in broth.
4. Add rice, chicken, salt, pepper, garlic powder; bring to a boil.
5. Reduceheat, cover and simmer for 10-15 minutes, or untl vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine, if desired. Cook and stir for 5 minutes or until heated through.