Here are some Dinner Recipes for you!
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Grilled Lemon Salmon
One 4-ounce serving of wild salmon provides a full day's requirement of vitamin D and is a good source of omenga-3 fatty acids
Ingredients
- 1 1/2 lb salmon fillets
- 1/8 tsp lemon pepper
- 1 tbsp minced fresh rosemary or thyme
- 1/3 cup coconut aminos
- 1/3 cup filtered water
- 1/2 cup extra-light olive oil, plus ore for oiling grill
Instructions
- Cut the salmon fillet into 4 equal portions. Sprinkle fillets with lemon pepper and rosemary.
- Mix together coconut aminos, lemon juice, water and olive oil.
- Place fish in a large resealable plastic bag with marinade mixture, seal and turn to coat. Refrigerate for 2 hours, turning several times.
- Lightly oil a grill or large skillet. Place salmon on cooking surface and discard marinade. Cook salmon for about 6 - 8 minutes per side, or until the fish flakes easily. Serve.
Mediterranean Salad
Main Dish
Ingredients
- 10 Ounces Chopped Romaine Lettuce
- 8 Ounces Fresh Green Beans Cooked and drained
- 5.5 Ounces Solid White Tuna Flaked
- 8 Ounces Cherry Tomatoes Halved
- 2 Tbs. Extra Virgin Olive Oil
- 2 Tbs. Cider Vinegar or White Vinegar
- 1 1/2 Tsp. Dijon mustard
- 1/2 Tsp. Black Pepper
- 1/4 Tsp. Salt
Instructions
- Place lettuce, green beans, tuna and tomatoes in large bowl
- To make dressing, whisk oil, vinegar, mustard, pepper and salt in small bowl until blended.
- Pour dressing over salad
- Toss well and serve immediately
Honey Lemon Garlic chicken
Ingredients
- 2 Lemons divided
- 2 Tbs Olive Oil
- 2 Tbs Honey
- 3 Cloves garlic, chopped
- 2 Fresh rosemary springs, leaves removed from stems
- 1 Tsp Coarse salt
- 1/2 Tsp Black pepper
- 3 Lbs Bone-in-skin-on chicken thighs and drumsticks
- 1 1/4 Lbs Unpeeled small potatoes, cut into halves or quarters
Instructions
- Preheat oven to 375 degrees. Grate peel and squeeze juice from 1 lemon. Slice remaining lemon
- Combine lemon peel, lemon juice, oil, honey, garlic, rosemary leaves, salt and pepper in small bowl; mix well. Combine chicken, potatoes and lemon slices in large bowl. Pour oil mixture over chicken and potatoes; toss to coat. Arrange in single layer on large rimmed baking sheet or in shallow roasting pan.
- Bake about 1 hour or until potatoes are tender and chicken is cooked through (165 degrees F). Cover loosely with foil if chicken skin is becoming too dark.
Broiled Turkey Tenderloin Kabobs
Ingredients
- 1/4 Cup Orange Juice
- 2 Tbl Soy Sauce, divided
- 1 Clove garlic, minced
- 1 Tsp Fresh grated ginger
- 12 Oz Turkey Tenderloin cut into 1-inch cubes About 2 medium
- 1 Tbl Molasses
- 1 Green bell pepper, cut into 1-inch pieces
- 1 Red onion cut into 11/2 inch pieces
- Hot cooked brown rice
Instructions
- Combine orange juice, 1 tbl soy sauce, garlic and ginger in large bowl. Pour half of mixture into small bowl; cover and refrigerate. Add turkey to remaining mixture; stir to coat. Cover and marinate in refrigerator 2 hours, stirring occasionally
- For glaze, whisk remaining 1 tablespoon soy sauce and molasses into reserved marinade mixture
- Line baking sheet with foil; spray with nonstick cooking spray. Remove turkey from marinade; discard marinade
- Alternately thread turkey, bell pepper and onion onto 4 skewers*. Place on prepared baking sheet
*Soak wooden skewers in warm water 20 minutes to prevent burning
- Broil 4 inches from heat source 3 minutes. Brush evenly with glaze. Broil 6 to 9 minutes or until turkey is no longer pink. Serve skewers on rice.
Spinach and Mushroom Enchiladas
Ingredients
- 2 10 oz. each packages frozen chopped spinach, thawed and squeezed dry
- 1 1/2 Cup Sliced mushrooms
- 1 15 oz can pinto beans, rinsed and drained
- 3 tsp Chili powder, divided
- 3 tsp Salt
- 1/4 tsp Red pepper flakes
- 1 8 oz can tomato sauce
- 2 tbl Water
- 1/2 tsp Hot pepper sauce
- 8 8-inch tortillas
- 1 cup (4 oz) shredded Monterey Jack Cheese Optional garnishes: shredded lettuce, chopped tomatoes, sour cream and/or chopped fresh cilantro
Instructions
- Combine spinach, mushrooms, beans, 2 teaspoons chili powder, salt and red pepper flakes in large skillet; cook and stir over medium heat 5 minutes. Combine tomato sauce, water, remaining 1 teaspoon chili power and hot pepper sauce in medium skillet.
- Dip each tortilla into tomato sauce mixture. Spoon filling evenly onto center of tortillas; roll up and place seam side down in 11x8-inch microwaveable dish. Secure rolls with toothpicks, if necessary. Spread remaining tomato sauce mixture over enchiladas.
- Cover with vented plastic wrap. Microwave on Medium (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave on Medium 3 minutes or until cheese is melted. Serve with desired toppings. Remove toothpicks before serving.
Garlic Chicken Stir-Fry
Stir-fries are the perfect meal when you come in from a long day and want to get dinner on the table quickly.
Equipment
- 1 Skillet or wok
Ingredients
- 1 Tbl Olive oil
- 1 Cup Broccoli florets
- 1 Medium yellow onion quartered
- 1 Cup Carrot matchsticks
- 1 Cup Snow peas
- 1 Cup Sliced button mushrooms
- 1 Tbl Minced garlic
- 4 Tbl Filtered water, divided
- 1 Lb Boneless, skinless chicken breasts cut into 1" cubes
- 1 Tsp All-natural sea salt
Instructions
- Heat olive oil in a large skillet or wok over medium heat
- Saute' broccoli, onion, carrots, snow peas and mushrooms with garlic and 2 tbl water
- Cover skillet and cook vegetables for 3 minutes. Uncover and continue cooking vegetables for another 3 minutes tossing constantly.
- Add chicken and remaining water to skillet.
- Stir-fry mixture until chicken is completely cooked through with juices running clear, about 6 minutes.
- Sprinkle with salt, remove from heat and enjoy!
Pork Loin with Baked Apples
Rather than dipping your pork in applesauce, why not build apples into the meal itself? Aromatic, tasty, and satisfying, this delicious combination of salty pork and sweet baked apples will surely become one of your favorites.
Ingredients
- 1/4 Cup Unsweetened applesauce
- 2 Tbl Filtered water
- 3 Gala apples, peeled, cored and sliced
- 1 tsp Ground cinnamon
- 1 Lb Pork tenderloin
- 1 Tsp All-natural sea salt
Homemade Olive Oil Spray: Rather than purchasing a canned aerosol olive oil spray, you can easily make your own at home. Just purchase a BPA-free plastic spray bottle and fill it with extra-virgin olive oil for a homemade, aerosol-free spray without chemicals or additives.
Instructions
- Preheat oven to 400 F. Grease a 9"x13" baking pan
- Mix applesauce, water and apples in a medium mixing bowl with cinnamon
- Layer apples evenly in prepared pan. Bake for 20 minutes, or until slightly softened
- Move apples aside to place pork tenderloin in the middle of the pan. Surround with apples.
- Sprinkle tenderloin with the sea salt
- Return pan to oven. Bake for 30 minutes or until internal temperature reads 165 degrees F. Let rest for 10 minutes before slicing and serving.
Vegetarian Rice Noodles
Ingredients
- 8 Oz Thin rice noodles (rice vermicelli)
- 1/2 Cup Soy Sauce
- 1/3 Cup Sugar
- 1/4 Cup Lime juice
- 2 Fresh red Thai chilies or 1 large jalapeno pepper, finely chopped
- 1/4 Cup Vegetable oil
- 8 Oz Firm tofu drained and cut into triangles
- 1 Jicama (8 ounces) peeled and chopped or 1 can (8 ounces) sliced water chestnuts, drained
- 2 Medium sweet potatoes (1 pound) peeled and cut into 1/4 inch thick slices
- 2 Large leeks, cut into 1/4 inch thick slices
- 1/4 Cup Chopped dry-roasted peanuts
- 2 Tbl Chopped fresh mint
- 2 Tbl Chopped fresh cilantro
Instructions
- Place rice noodles in medium bowl. Cover with hot water; let stand 15 minutes or until soft. Drain well; cut into 3-inch lengths
- Combine soy sauce, sugar, lime juice and chiles in small bowl until well blended; set aside
- Meanwhile, heat oil in large skilled over medium-high heat. Add tofu; cook and stir 4 minutes per side or until golden brown. Remove with slotted spatula to paper towel-lines wire rack.
- Add jicama to skillet; cook and stir 5 minutes or until lightly browned. Remove to baking sheet. Cook sweet potatoes in batches until tender and browned, turning once. Remove to wire rack. Add leeks; cook and stir 1 minute; remove to wire rack.
- Stir soy sauce mixture; add to skillet. Heat until sugar dissolves. Add noodles; toss to coat. Gently stir in tofu, vegetables, peanuts, mint and cilantro.
Make Ahead: Leftovers make a great lunch. Have them cold or warm them briefly in the microwave.
Vegetable Medley Stew
Perfect after an afternoon of raking leaves!
Ingredients
- 3 Boneless, skinless chicken breasts
- 1 Onion coarsely chopped
- 2 Cups Water
- 2 15 oz Cans stewed tomatoes
- 2 or 3 Carrots sliced
- 1 Green pepper coarsely chopped
- 2 Potatoes diced
- 1/2 Tsp Pepper
- 1 Tsp Rosemary
- 1 Tsp Italian seasonings
- 4 Cloves garlic crushed
- 4 Cups Rice, cooked
Instructions
- In a large stockpot simmer chicken and onion in water for 25 minutes or until juices run clear when chicken is pierced
- Remove chicken from stockpot and set aside
- To broth, add tomatoes, carrots, green pepper, potatoes, pepper, rosemary, Italian seasoning and garlic
- Simmer vegetables while cutting chicken breasts into bite-size pieces; add to stew.
- Continue to cook on low for an additional 30 minutes or until carrots and potatoes are tender
- Add rice and let simmer 10 minutes longer.
Baked Ziti With Pumpkin & Sausage
Ingredients
- Non-stick cooking spray
- 4 Cups (12 ounces) dry regular or whole-wheat ziti
- 1 Can (15 ounces) 100% pure pumpkin
- 2 Tbl All-purpose flour
- 1 Tsp Garlic powder
- 1/2 Tsp Salt
- 1/4 Tsp Ground nutmeg
- Pinch of cayenne pepper
- 1 Can (12 fluid ounces) Carnation Evaporated Milk
- 4 Links (12 ounces) gull-cooked Italian-seasoned chicken sausage, cut into 1/4 inch slices
- 1 Package (6 ounces) or about 4 cups pre-washed baby spinach
- 1 Cup (4 ounces) shredded mozzarella cheese
- 1 Cup (1 1/2 ounces) shredded Parmesan cheese
Instructions
- Preheat oven to 425 degrees. Spray 4-quart baking dish with nonstick cooking spray
- Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot
- Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally for 2 to 3 minutes or until mixture begins to thicken slightly. Pour pasta in pot. Add sausage and reserved pasta cooking water; stir well
- Spread half of pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray a piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down
- Bake 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered for an additional 5 minutes or until cheese is melted.
Vermont Maple Pork Chops
Ingredients
- 6 Pork chops
- 1/2 Cup Chopped onion
- 1 Tbl Vinegar
- 1/2 Tsp Chili powder
- 1/4 Tsp Black pepper
- 1/4 Cup Pure Maple Syrup
- 1 Tbl Worcestershire sauce
- 1 1/2 Tsp Salt
- Flour to thicken gravy
- Vegetable oil for browning pork chops
Instructions
- Preheat oven to 400 degrees
- Lightly brown pork chops in a small amount of oil
- Place chops in a flat baking dish
- Combine other ingredients over low heat and pour over pork chops
- Cover and bake 45 minutes, basting occasionally
- Uncover and bake 15 minutes longer
- Remove pork chops, keep warm
- Thicken sauce with flour and serve over pork chops and rice or mashed potatoes
