Lemon-Roasted Salmon with Lemon Parmesan Asparagus

Lemon-Roasted Salmon with Lemon Parmesan Asparagus

 

The beauty of working from home is that I can cook meals like this, if I feel like it. Oh my, was it GOOD!! 

Lemon-Roasted Salmon

recipe by me

Ingredients

Salmon fillet or steaks (number depends on how many people you are cooking for. I usually buy a 6oz fillet for myself)

olive oil

sea salt

fresh ground pepper  (I use this)

lemon slices

Instructions

Preheat oven to 400

Either spray a cookie sheet with cooking spray or line with foil. Place salmon on baking sheet. Drizzle with olive oil, sprinkle with salt & pepper. Top evenly with lemon slices. 

Bake 18-20 min or until flakes with a fork

Lemon Parmesan Asparagus

Recipe here

The photo in the recipe looks much better than my photo, but I think its because I accidentally over poured on the olive oil, oops! But it still tasted AMAZING! 

 

Cranberry Avocado Spinach Salad with Grilled Chicken and Homemade Orange Poppy Seed Dressing

This salad is AMAZING folks! I had to share the recipe with you all! It is by no means low fat, low carb, low cal, low anything; however I do consider the majority of this to be healthy clean foods that all benefit your body & health in some way. Because I had a bout of hair loss, I am constantly searching for recipes with high protein & this recipe has 45 grams of protein in one serving, which I find pretty awesome!

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Recipe adapted from cookingclassy.com

Ingredients

Dressing

·  1/2 cup olive oil

·  2 tsp orange zest

·  1/4 cup fresh orange juice

·  2 Tbsp fresh lemon juice

·  2 Tbsp honey

·  2 tsp Dijon mustard

·  1/4 tsp sea salt

·  1 Tbsp poppy seeds

Salad

·  1 lb chicken, grilled (I seasoned mine with Flavor God seasonings & grilled on my indoor grill); season & grill to your taste

·  9 oz baby spinach

·  2 medium avocados, cored and diced

·  1 cup crumbled feta

·  3/4 cup sliced almonds, toasted

·  3/4 cup dried cranberries

Instructions

·  Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.

·  Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

Serves: 4

Weight Watchers Points: 21

Blackened Fish Tacos with Avocado-Cilantro Sauce

Ya'll these fish tacos are DELISH!!! nomnomnom!! Be sure to open up your windows & turn on the fans because it definitely smells up your house, but it is well worth it!!

Blackened Fish Tacos with Avocado-Cilantro Sauce

recipe adapted from hostthetoast.com

nutritional facts at the end 

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

For the Slaw:

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• ½ cup light sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Sea Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

Notes

Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.



Weight Watchers Points: 8

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Ok guys...made this last night...YUM! Even my son liked it, which says A LOT! He thought the turkey was beef!

I got the recipe here
I forgot to take a pic so the photo credit goes to AmbitiousKitchen.com

Nutrition Information

• Serves: 8

• Serving size: 1/8th of recipe
• Calories: 308

• Fat: 12.6g
• Carbohydrates: 15.1g
• Sugar: 6.9g
• Fiber: 3.2g
• Protein: 37.3g

Weight Watchers Points = 8

Cauliflower Crust Pizza

Cauliflower Crust Pizza

So tonight, I had absolutely nothing better to do than to try out a new recipe!!! YAY!! I actually combined a few different ones together & made my own due to some ingredients in others that I was just not too crazy about. I am pretty impressed with myself because I just do not "create" recipes on my own people! lol!

I had never had cauliflower crust before, so I didn't really know if this would taste good, what the texture would be like, if it would be soft, crispy or what. SO, if you have never had this, let me just say that you definitely cannot compare this to a "dough". It is on the softer side too. I ate it with my fork; which I tend to eat pizza with anyway. It really has a great flavor..not what I had expected with the texture though, but hat was because I was expecting more of an ordinary "pizza crust".

This recipe is for one 'personal size' pizza, so if you are planning to feed more than one mouth, plan accordingly.

Dough:

• 1 Cauliflower
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup Mozzarella cheese
• 1 tsp dried oregano
• 1lg clove garlic, crushed
• 1 egg
• pinch of sea salt & fresh ground pepper

 Toppings:

• Pizza Sauce (I used Trader Joe's)
• 1 cup Mozzarella cheese
• pinch of dried oregano
• any other toppings of your choice (I used zucchini, mushrooms, heirloom tomatoes, fresh basil & pesto)

Pre-heat oven to 430F and pop a pizza tray in there while its heating up.
Grate the cauliflower until it looks kind of like 'rice'. (about 3 cups).

 Put it in a bowl & place a plate over the top. Microwave for 4min. Dump out onto the center of a tea towel to cool down. While it cools, grate the cheese and put it into a mixing bowl. Once the cauliflower is cool enough to handle, pull up the edges of the towel and wring all the moisture out. REALLY SQUEEZE IT ALL OUT! Then throw it into the bowl with the cheeses.

Add the oregano, garlic & egg.

Stir it all together.

Lay a piece of parchment paper or wax paper onto a cutting board and rub a little bit of olive oil down.

Form your "dough' into a round pizza shape on the paper. Give it some nice round, pizza-ry edges.

Take the pizza pan from oven & carefully slide the paper and the base across onto the pan (CAREFULLY) and put it back into the oven for about 15-20min.

Pull it out when it looks nice & golden like this

Spread sauce, cheese, oregano & toppings. Place pizza back into the oven for another 5-8min or until it all melted & bubbly. 


Enjoy!

PF Chang's Chicken Lettuce Wraps Anyone?

Thanks to my friend Jennifer for recommending this recipe. This was SO GOOD & super easy to make! The pic does not even do justice! I didn't make any modifications to the recipe, but what I did do is add more sriracha before I put the wraps in my mouth :) I am a sucker for spicy food!

Nutritional facts:

Calories: 292

Fat: 9.3

Saturated: 1.8

Polyunsaturated: .4

Monounsaturated: 2.5

Trans: 0

Cholesterol: 120

Sodium: 1449

Potassium: 484.6

Carbs: 17.7

Fiber 1.4

Sugars: 8.4

Protein: 31.6

Vitamin A: 39.5

Vitamin C: 9.9

Calcium: 6.4

Iron: 13.6

Weight Watchers Points - 7