Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Easy Roasted Tomato Soup

fellp20150820_lowCalifornia’s multiple personality disorder has reared it’s ugly head again.  The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s.  Ugh!  This is really screwing with my pre-planned menus!

Screw it!  I planned to make soup for dinner and soup it will be.  I don’t care if it’s warm outside or not.  If anyone complains they can chill theirs like gazpacho.

Roasted Tomato Soup

  • 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
  • 6 Large Tomatoes (Hard Stems Cut Out)
  • 1 Medium Sweet Yellow Onion (Peeled and Halved)
  • 5 Large Carrots (Peeled & Tops Removed)

Preheat oven to 350°F

Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip:  For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.

Bake for 25-30 minutes or until the tomato skins begin to crack and peel.

Preparation Option 1 – VITAMIX:

If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here.  All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.

Preparation Option 2 -Blender or Food Processor and Stove Top:

Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up.  Then turn the blender to puree and mix until the vegetables are well chopped.  Add the tomatoes 1 at a time blending on high until all are well incorporated.  If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in.  When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.

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Broccoli and Chicken Noodle Soup

broccolichickensoupCooking Light is my favorite “Go-To” resource for a quick and healthy weeknight meal.  It’s been cold and blustery this week and the last thing I wanted to do was put together a big fussy sit down meal, but I wanted something hearty enough to be filling.

This soup, that they did a recipe rescue on, has 40 percent fewer calories and 62 percent less fat than the heavy original.  It satisfied the need for something hearty and filling without completely blowing the diet while also giving a big sit down meal feel with some crusty bread and a glass of wine!

Broccoli and Chicken Noodle Soup

Ingredients

  • Cooking spray
  • 2 cups chopped onion
  • 1 cup pre-sliced mushrooms
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 4 cups 1% low-fat milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 4 ounces uncooked vermicelli, broken into 2-inch pieces
  • 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
  • 4 cups (1-inch) cubed cooked chicken breast
  • 3 cups small broccoli florets (8 ounces)
  • 1 cup half-and-half
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt

Preparation

  1. Heat a Dutch oven over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally.
  4. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts.
  5. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally.
  6. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil.
  7. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly.
  8. Add pasta to pan; cook 10 minutes.
  9. Add cheese to pan, and stir until cheese melts.
  10. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

Nutritional Information

Calories 317 Fat 12.3g Sat fat 6.8g Mono fat 2.9g Poly fat .9g  Protein 27.5g Carbohydrate 23.8g Fiber 1.9g Cholesterol 74 mg Iron 1.6 mg Sodium 723 mg Calcium 179 mg

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Weeknight Salmon in Parchment

For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!

INGREDIENTS

  • 30-inch long piece of parchment paper
  • ½ bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4 oz salmon fillet
  • Salt
  • Paprika
  • 1 slice lemon
  • ¾ Tbsp butter
  1. Preheat oven to 425ºF.
  2. Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  3. In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel. 
  4. Place the salmon skin-side down on top of the scallions and fennel. 
  5. Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
  6. Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
  7. Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.

Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Meal Prepping Made Easy

I came across a post on Twitter last night that is so simple, I can’t believe I haven’t seen it dozens of times before!

What is the one thing, besides tracking your meals and exercise, that all diets rate as a “must do” for weight loss success?Meal Planning.  Hand and hand with pre-planning what you’ll eat and when you’ll eat it, is making sure the food you’re supposed to be eating is ready and able to be eaten with minimal fuss to keep you from resorting to fast or unhealthy food choices.

Meal prep for the week is a great idea, but what is the most common complaint? Boredom.  One can only eat so much grilled chicken!  This brilliant idea from Fit Men Cook takes care of boredom without adding more than 5 or 10 minutes to your weekly meal prep time!


By simply using foil to create sections on a cookie sheet, you can create individually seasoned portions of the protein you’ll be adding to your lunches and dinners for the week and, by doing it when you pre-cook it, save time when you eat it during the week.  You can create different salad choices, bowl themes, stir fry mix-ins, fillings for lettuce wraps, toppings for zucchini noodles, the options are unlimited.

When you have a specific goal in mind (losing weight, adding muscle, or if you are an athlete) you need to consume specific amounts of protein.  Meal prepping using a scale, sectioned cookie sheet for baking, and zip bags or storage containers, is a great way to keep you on track.  

Most of us need at least 50 grams of protein a day, and significantly more if we’re working out a lot or trying to lose weight. This graphic shows what 25 grams of protein looks like in a variety of foods, so you can eat a few of these portions and know you’re on the right track.


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

10 No Fuss Healthy Soups


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Chicken Teriyaki Bowls

sunday-dinner-01I had nothing planned for Sunday family dinner after spending the afternoon enjoying the unexpected 88° day outside.  I swore not to order pizza 2 Sundays in a row, so I quick thawed a few individually wrapped chicken breasts that I bought at Costco and checked the cupboards for what I could do with them.

My first thought was that I had snipped some fresh basil from the garden and knew that I had some pine nuts and olive oil, I could do a quick pesto and throw the chicken over some pappardelle pasta.  That got vetoed because we had enjoyed a block of cream cheese covered with some jarred Trader Joe’s pesto Saturday afternoon with some pita crackers.  Damn!

I opened the refrigerator and saw the fresh pineapple that I had ripening to slice and soak in Malibu Rum and inspiration hit.  I’d make some homemade teriyaki and we’d have chicken bowls for dinner.  Whew!  Crisis averted.

Quick Teriyaki Sauce

  • 4 TBLS Honeyteri
  • 1/2 Cup Low Sodium Soy Sauce
  • 1 + 1/2 Cups Water
  • 8 TBLS Brown Sugar
  • 1 tsp minced ginger
  • 1+1/2 tsp minced garlic (preferably roasted)
  • 4 TBLS Corn Starch dissolved in 1/2 Cup Cold Water
  • 3 tsp Crushed Red Pepper Flakes
  • 3 tsp Sesame Seeds

In 1 +1/2 Quart Saucepan whisk together honey, soy sauce, water, brown sugar, ginger, garlic, and crushed red peppers over medium heat. Dissolve cornstarch in water and whisk into sauce cooking about 2 more minutes until sauce thickens. Remove from heat and stir in the sesame seeds.  Makes about 4 cups.  Store any unused sauce in a tightly covered container in the refrigerator.

Bowl Prep:

  • Prepare 6-8 Servings of White or Brown Rice
  • Thinly slice a green bell pepper, 2 ribs of celery, 2 carrots (julienne or matchstick sized), and 1/4 of a medium onion (if desired)
  • Quickly stir-fry the vegetables in a splash of olive oil until onion is translucent and other vegetables have softened
  • Cut 3-4 Boneless skinless chicken breasts into 1 x 1 inch strips (give or take), salt and pepper, and stir fry in a well oiled pan over medium-high heat until chicken is cooked through.
  • Thinly slice the green portions only of a green onion

Assemble Bowls:chixteri

  • Scoop some rice into the bottom of the bowl
  • Add a layer of the vegetable mixture
  • Top with a generous portion of the chicken
  • Generously spoon teriyaki sauce over the top of the chicken until well coated
  • Sprinkle with sliced green onion

This is a really easy make ahead meal.  Prepare everything and store separately in covered containers in the refrigerator.  It is easily and quickly reheated for a weeknight meal!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood