Japanese Salmon with Cold Pasta Salad

 There is a restaurant here in Fort Worth called the Tavern that serves this amazing Japanese Salmon.  I end up getting it every time I go there and have been craving it.  With the economy we are living in and the cost of everything being so high right now, I decided to recreate this at home and it was so yummy!  And healthy too!!!  It is still a work in progress because I wasn't as crazy about how I made the salmon, but the pasta was spot on.  I wanted to document it though now with the changes I made to the several recipes I followed and write it out in the way in which I plan to make it again next time!  This may change as I make it again and again!!!

Ingredients

• For the miso lime dressing:
• 2 frozen cubes of ginger
• 2 TBS of diced garlic
• 1/4 cup lime juice (around 2 limes)
• 4 tablespoons water
• 2 tablespoon red, white, or yellow miso
• 2 tablespoon low-sodium soy sauce
• 2 TBS of honey
• 2TBS sweet chili sauce
• 1/3 cup olive oil
• 1 teaspoon toasted sesame oil

• For the salad:
• 8 ounces of cooked green tea noodles (I couldn't find these so I used edamame noodles and angel hair pasta)  
• 8 ounces edamame beans outside of their shells (cooked)
• 1 cup of diced mangos
• 1 cup of diced cherry tomatoes
• 4 diced baby cucumbers
• 2 diced green onions
• 1/2 cup fresh basil, torn or snipped, plus more for garnish (I really like fresh basil in this recipe over dried but you could use dried if it's what you have)
• sesame seeds, for garnish
• (You could add mushrooms, bean sprouts, bok choy, spinach or sugar snap peas or whatever else you want to this that sounds good to you.  You could also make chicken or steak instead of salmon if you wanted to or just make the pasta without the meat and add it as a side)

• For the salmon:
• 1 pound wild caught salmon
• salt
• pepper
• Cooking spray
• Some of the reserved dressing made above.

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1. Make the dressing:  In a bowl add together all of the ingredients listed above for the dressing and mix well.  I eyeballed some of these measurements and made more than the above.  I added about half to the pasta and next time will use it to coat the salmon as well.  Reserve some on the side to add more to your individual serving if you desire.  

2.  Assemble your salad.  Add about half of the dressing and toss well.  Chill.  

3.  Preheat oven to 375.  Place salmon on a sprayed foil covered pan.  Season your salmon with salt and pepper.  Coat it with some of the dressing and sprinkle with sesame seeds.  Bake for 12-15 minutes, or until the fish is almost done and opaque, then broil for 1-2 minutes until it reaches 125-130 degrees in the center.  (I find that depending on the thickness of the salmon, cooking times can vary wildly.  I usually read the cooking instructions on the package of whatever I have bought and reduce it by 1-2 minutes from the shortest time suggested in hopes of not overcooking it.)

4.  Plate it and enjoy!!!  

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Adapted from this recipe:

https://www.simplyrecipes.com/recipes/steak_noodle_bowls_with_miso_lime_dressing/?utm_medium=email&utm_campaign=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE&utm_content=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE+CID_a3974ced838195f78988e0ee09044c81&utm_source=Email&utm_term=Steak+Noodle+Bowls+with+Miso-Lime+Dressing

Italian Wedding Soup

I love a good hearty soup that is also healthy and this one fits the bill!  I also love to take shortcuts so I used the recipe attached to the link below and adapted to meet my needs! 

 

Ingredients

• Meatballs:
• 1 lb. ground sirloin
• 1/4 cup Italian bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped parsley
• 1 Tbsp. garlic clove, minced
• 2 Tbsp. milk
• 1 egg, beaten
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Greek seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1 Tbsp.garlic cloves, minced
• 7 cups chicken stock - I used one large carton plus one can
• generous amount of dill, chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups, fresh spinach leaves, rinsed, stems removed and julienned

 

Instructions

1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.

 

*For a quicker version of this meal, you could also buy a sausage and cut into circles and add to the pot.  Turkey sausage would make this even healthier!  You could also make your meatballs with ground pork, chicken or turkey as well!   

Source: http://thebeachhousekitchen.com/2016/01/07/italian-wedding-soup-3/

Easy Cajun Jumbalaya

Ingredients

Original recipe makes 6 Servings                    

 

Makes servings USMetricAdjust Recipe (Help)

* 2 teaspoons olive oil

* 8 ounces kielbasa or other precooked sausage, diced (you can also substitute or add shrimp)

* 1 bell pepper, diced

* 1/2 cup diced celery

* 1 can diced tomatoes with onion and garlic

* 2 tablespoons chopped garlic

* 1/4 teaspoon cayenne pepper

* salt and ground black pepper to taste

* 4 cups of instant cooked rice (2 bags usually)

* 1 can chicken broth

* 2 teaspoons Worcestershire sauce

* 1 teaspoon hot pepper sauce

Directions

 

Heat oil in a large pot over medium high heat. Saute sausage/shrimp until lightly browned, about 5 minutes. Stir in bell pepper, celery and garlic. Season with cayenne, salt and pepper. Cook 5 minutes, or until celery and bell pepper are tender. Add cooked rice, then stir in chicken stock and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

 

 

Adapted from here: http://allrecipes.com/recipe/easy-cajun-jambalaya/detail.aspx

Beef Enchiladas

I saw this recipes here and it looks devine! I added a few things to my mix and they were really good!

Ingredients
1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 small can reduced sodium corn
1 small can diced green chilis
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Directions
Brown the meat and saute the onions in with it. Once that is done, add in the olives, corn and green chilis and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with refried beans and spanish rice!

Pot Roast

I have been craving a good roast for the past few months so I finally made one and it was delicious! It has been years since I last made one so I decided to look for an easy fail proof recipe and this is just that!

Ingredients:

1 Roast (Around 5 lbs)
2 cans LF cream of muchroom soup
1 can reduced sodium beef broth
1 package of Onion Soup Mix
1 carton sliced mushrooms
1 small bag of baby carrots

Directions:

* Wash roast and place in bottom of crock pot.
* Pour all other ingredients over the roast. I used the entire small tub of mushrooms and about half a small bag of baby carrots.
* Cook on low for about 7-9 hours or high for about 3-5. I often cook on low for a bit and crank up to high for a few hours to finish it.
* You can also add potatoes to the crockpot but I decided to make them on the side this time!

Chili Mac Casserole

We love Chili as well as Chili Mac around here. When Kortnee is in town, I am always challenged to try to find meals that she is willing to eat but that doesn't throw Chris and I completely off of our attempt at healthy dinners. She is a super picky eater and this is one that she can pick the things she doesn't like out. We normally have a vegetable with every meal so Chris and I would likely eat a frozen vegetable medly or maybe some green beans or spinach or even a little salad.

I make this recipe with lower fat ingredients where I can.

INGREDIENTS
1 cup uncooked whole wheat elbow macaroni
2 pounds 92% lean ground beef/sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded 2% reduced-fat Mexican-blend cheese

DIRECTIONS
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Taken from here:
http://allrecipes.com/Recipe/Chili-Mac-Casserole/Detail.aspx

Sarah's Lasagna

Yum, lasagna, one of our favorites that we don't get to enjoy very often! One of the big changes I make to lasagna is that I use cottage cheese instead of ricotta. I really don't care for ricotta and the cottage cheese is so yummy!

Ingredients:
1 lb gound beef browned in the skillet
chopped garlic
chopped green or red onions
meat seasonings of your choice

2 tbsp corn starch
16 oz (1 lb) container LF 1% or FF cottage cheese

7 oz package 2% italian blend cheese
OR a 1/2 bag of paremssan and a 1/2 bag morarella

2 lb jar of Prego spagetti sauce
green herbs of your choice (oregano, parsley, dill and whatever else green I have)

approx 6-9 lasagna noodles (uncooked is fine)


Directions:
Preheat oven to 350*

Spray a 9 x 13 pan with pam. Pour a thin layer of spagetti sauce in the bottom.

In a LARGE skillet, brown the meat, onions, garlic and meat seasonings in pan. When done, add rest of spagetti sauce and herbs to pan and simmer for a few minutes.

In a small bowl mix cottage cheese, corn starch and a little cheese.

Layer in pan, noodles, half the cottage cheese mixture, thin layer of cheese, a little over half the sauce, noodles, rest of cottage cheese mixture, rest of sauce reserving a small amount, noodles, rest of sauce and rest of cheese as you like.

Cover with foil and bake for 50-60 minutes.

Speedy Chili

This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!

2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste

1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.

This is great served with some avocado sliced on top and corn chips to scoop up the chili.

This would also be great in the crockpot on low all day!

Instantpot Directions:

*Put your pot on saute and brown your beef and garlic. 
*Add your broth and all of the other ingredients on top of that. 
*Press manual and cook on high for 10 minutes.  Be sure to close your valve!
*Let natural release for at least 10 minutes.  You can let it natural release all the way but if you don't, be sure to put a towel over the valve to catch any spray from the soup coming through the valve.
*Stir and server. 
*Enjoy!