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Posted by Jamie on Jan 29, 2015 in Blog |

Salmon goat cheese veggie quesadillas

This meal was amazing!!! And the leftovers for the next day were maybe even better 🙂 Ingredients: 2 salmon filets 2 whole wheat tortillas 1/4 cup mozzarella cheese 2 oz goat cheese 1 red bell pepper (chopped into small chunks) 1 zucchini (chopped into small chunks) 1/4 small white onion (chopped into small pieces) 1 portabello mushroom (chopped into small pieces) 2 T pesto Directions: Preheat oven to 375 degrees. Bake the salmon (with nothing on it) in the oven. Meanwhile, put the chopped veggies in a pan with some olive oil or butter and sauté them. Line 1/2 of a side of a tortilla with 1 T pesto and 1/8 cup mozzarella cheese (do this for both tortillas). Put some of the veggies and chunks of the salmon on top of the pesto and mozzarella mixture. Put chunks of goat cheese on top. Fold the tortillas in half and grill them on the griddle or in a pan until the outside is browned and the cheese on...

Posted by Jamie on Jun 17, 2014 in Blog |

Creamy Mexican Enchiladas

This meal was super yummy and delicious! Hard to believe it’s so healthy! It’s an easy one to improvise with too! Ingredients: 4 whole wheat tortillas 1 lb uncooked chicken 1 tomato, diced 1 small can diced green chiles 1/4 yellow onion, diced 4 cups spinach 1 cup fat free greek yogurt 1/2 cup skim milk 1 tsp cumin 1/8 cup mozzarella cheese 2/3 cup low sodium chicken broth hot sauce (to taste) ground black pepper, to taste cilantro for garnish Directions: Preheat oven to 350 degrees. Cook chicken in a skillet with the chicken broth, add ground pepper. Cook until chicken is no longer pink, shred the chicken, and set aside in a bowl. Meanwhile, steam 4 cups raw spinach. Once spinach is fully cooked, remove from the heat and add it to the bowl with the chicken. Add the diced onion, tomato, and green chiles to the mixture. Prepare the wet ingredients in a separate, small bowl (greek yogurt and milk). Add cumin, hot sauce. Mix 1/2...

Posted by Jamie on Apr 25, 2014 in Blog |

Best Tomatillo Salsa Ever!

This salsa is amazing – easy to make, delicious as a salsa, and the leftovers can be used as a marinade! Ingredients: 2 cloves garlic 1 serrano pepper 2 handfuls of tomatillos (they vary in size so I pick as many fit in 2 hands) Directions: Cook the tomatillos in the oven at 400 degrees until the outer ‘papery’ layer starts to brown. Remove from the oven and peel the outer layer of the tomatillo off (this can be hot so be careful!). Put the peeled tomatillos, whole pepper, and 2 whole garlic cloves in a food processor and blend until smooth. Voila! I like it served hot like that, but some people prefer to chill it in the fridge first. Your...

Posted by Jamie on Apr 9, 2014 in Blog |

Salmon Salad Nicoise

This was not only beautiful, but it was incredibly delicious! I think I made the ‘mmmmmm’ sound all the way through this meal! Ingredients (enough for 2 people): salmon filets (2) mixed greens (4 cups total, 2 for each person) asparagus (8 stalks) green beans (10 green beans) red potatoes (4), cut in quarters hard boiled eggs (2) 1 small tomato For the dressing: 3 T balsamic, 1 tsp horseradish mustard (or brown mustard), juice of 1 lemon wedge For the salmon toppings: pesto, seasonings (oregano, cumin, basil, juice of 1 lemon wedge for each salmon filet) Directions: Preheat oven to 400 degrees. While oven is preheating, boil the eggs in a pot to hard boil them. Coat the salmon with pesto, seasonings, and lemon. Cook the salmon for 20 minutes or until flaky and cooked all the way through. On the stovetop, I had a few pots going at once: boiling the potatoes in one, steaming the asparagus in another, and boiling the beans in the last one...

Posted by Jamie on Mar 13, 2014 in Blog |

Pork Spaghetti Squash Delight

This was really good and I used the leftover spaghetti squash from last night for this recipe so it was super easy to make! Ingredients: 1/2 of a whole spaghetti squash 3 pork chops 1 lemon 4 artichoke hearts, ripped up 2 T basil 1/8 cup onion, chopped 15 cherry tomatoes, sliced in thirds 2 T rosemary 1 T butter 4 T horseradish mustard (or brown mustard) Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them). Then take the fork and scrape the insides – it should start looking like spaghetti! Scrape the ‘spaghetti’ into a bowl and set aside. Directions for the rest: cut the pork into small 1 inch sections. Place pork, butter, 1/2 squeezed...

Posted by Jamie on Mar 12, 2014 in Blog |

Spaghetti Squash with Lamb

This meal was really good and it was my first time cooking with spaghetti squash! Ingredients: 1/2 of a whole spaghetti squash (I cooked a full one and made the other half the next night) 1 package lamb 1 small tomato, diced 1 handful spinach 1/3 yellow onion, chopped 1 T ginger, minced 1/2 jalapeño, diced 1 cup low sodium chicken broth 2 cloves garlic, minced Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them). Then take the fork and scrape the insides – it should start looking like spaghetti! Scrape the ‘spaghetti’ into a bowl and set aside. For the rest: Put the lamb in a pan and cook it over medium heat until it starts to...

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