Salmon Sizzler with Late-Summer Vegetables

We tried this new recipe last week for our challenge and it was Delish!!!

This only serves 2 so you will have to double if you have more people in your fam, but even my kiddos loved it!

Salmon Sizzler with Late-Summer Vegetables
1 Large Tomato
6-8 Leaves of Fresh Basil(optional, but so yummy)
2 Salmon Fillets or steaks(5 oz per)
1 tsp Olive or canola oil (I used extra virgin olive oil)
2 small Yellow squash or zucchini, thinly sliced
2 Green onions, thinly sliced
Salt and pepper to taste

Preheat the oven to 450
Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
Stack the basil leaves (if using), roll them into a cylinder and slice across to make thin strips.
Brush the salmon with the oil; arrange each fillet on a 12" square of heavy foil. Top with the squash or zucchini, tomatoes, green onions, and basil. Sprinkle with the salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
Set a heavy, 10" cast-iron skillet in the oven to heat for 5 minutes.
Lay the foil packets in the skillet and bake for 10 to 15 minutes, or until the salmon is opaque at the thickest part and the vegetables are crisp-tender. Transfer the packets to dinner plates and serve.

Per serving: 265 calories, 11.8g total fat (but most is the good kind), 1.8 g saturated fat, 78 mg cholestrol, 76 mg sodium(depends on how much salt you put on), 30.6 g protein, 9.3 g carbohydrates, 3.5 g dietary fiber

Breakfast time

My favorite meal of the day!!

Omelet

1 egg
2 egg whites
1/4 c diced red peppers
1/4c green peppers
1 slice canadian bacon
1/4c diced onions
1/3 c mozzerela cheese
1/4c salsa

mix eggs together in a cup and cook like an omelet. Add your fav. seasons to it.
Cook all other ingredients in a pan until done. Take omelet out on plate. Put veggies on top. Top with Cheese. Fold over and top with salsa.


Breakfast Burrito

1 corn tortia
1 egg
1/4 c. diced red peppers
1/4 c. green peppers
1/3 c. onions
1 slice canadian bacon
salsa and cheese

scramble egg and veggies together until done. Put on top of tortia. Roll up together add cheese and salsa.

Beef and Tomatoes

~This was a quick throw together meal and little did I know how good it would be!

4 oz lean ground beef
1/2 c. diced onions
1/2 c. diced tomatoes
1 tsp chili powder
1 tsp garlic powder
1 tsp worchtershire sauce

Cook ground beef , worchtershire sauce and onions together. When they are done add tomatoes, chili powder, and garlic powder. Let simmer for a few mins. Then serve with salad or whole wheat roll. It is not spicey its actually very sweet! ENJOY!

CrockPot Salsa Chicken

Ingredients:

4-6 chicken breasts (I use frozen chicken breast tenders)

1 can rinsed black beans

1 1/2 cups chunky salsa

1 cup frozen white corn

Directions:

Put your chicken in the crockpot (still frozen is fine). Top with the rinsed black beans, salsa, and corn. Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

Serve over brown rice, or on a whole wheat tortilla with some shredded lettuce and cheese. This recipe couldn't be easier and was a huge hit in my house! Hope you enjoy! :)

Mustard-Rosemary Pork & Apple Kabobs

My husband, Flynt and I love grilling, and we just tried this recipe the other day. It was easy, delicious and each serving is only 160 calories with 18 g. of protein!

Marinade

2 T. brown sugar

2 T. mustard (we used Grey Poupon Dijon Mustard)

2 T. water

1 tsp. dried rosemary leaves, crushed

Kabobs

6 oz. pork tenderloin, cut into 12 (1 inch) pieces

1 small red apple, cut into 12 pieces

1/2 medium onion, cut into 4 wedges, layers separated

1. In small bowl, combine all marinade ingredients; mix well. Add pork; toss generously to coat. Cover; let stand at room temp. for at least 10 min. to marinate. (We marinated ours for longer, about 1 1/2 hours.)

2. Heat grill. Drain pork, reserving marinade. Alternately thread apple, pork and onion onto skewers.

3. Grill on medium heat. Brush kabobs with reserved marinade; discard any remaining marinade. Cook 8-11 min. or until pork is no longer pink and onion is crisp-tender, turning once.

Serve and enjoy!

(We served them with "Grilled Asparagus with Extra-virgin Olive Oil, Feta cheese and black pepper" from Bobby Flay's Grill It! book)

Nutritional Info per serving: (A serving is one 14 in. skewer, or two 7 or 8 in. skewers)

Calories 160 Calories from fat 35

Total fat 4g.

Cholesterol 50 mg.

Sodium 80 mg.

Total Carbohydrates 14 g.

Dietary Fiber 2 g.

Sugars 12 g.

Protein 18 g.

Garlic Tilapia

Have you guys seen the Ziploc Zip 'n Steam Bags'?  They're great!  SO much easier than pulling out the steamer (not to mention washing it!).  Anyway, last time I bought a package, there were some recipes included.  I've tried most of them and they've all been pretty good, but this is one of my favorites.  What's more?  It's EASY and QUICK and HEALTHY and YUMMY (and I don't like fish!)!  Can't beat that!  I've altered the original just a bit.  Here's my version:

1. In a small bowl, prepare rub:
     1 tsp. olive oil
     3/4 tsp. garlic powder
     1/4 tsp seasoned salt
2.  Using 3-4 boneless, skinless tilapia fillets (original recipe called for cod), spoon rub on top,   
     spreading evenly.
3.Put prepared tilapia in Medium or Large Ziploc Zip 'n Steam bag, placing thicker portions toward outer
   edge of bag.  If needed, tuck any thin parts of fillet underneath for even cooking.  Seal bag and plac in
    microwave.
4.  Cook on full power.  Cook 3-4 minutes until cooked through.  If needed, continue to cook at 30 
     second  intervals until done.
5.  Allow bag to stand for 1 minute before handling.  Carefully open bag and use spatula to remove.
6.  If desired, squeeze fresh lemon juice over fillets.  (I've never used the lemon juice.)

(I don't know the exact nutritional content when you add the olive oil and seasonings, but here's what the tilapia fillet package says:  98 calories, 21 g protein)