Dilled Salmon and Veggies

I am on a quest to loose weight and in this quest, I have totally redone all my recipes.  I am now searching for low fat and good for you foods.  I still will eat something sweet once in a while, but when I am trying to lose about 60 lbs. these times are infrequent.  In this wonderful quest for a new body and life, I found this great salmon recipe I plan to share with you.  I believe it came from Martha Stewart.  It is both flavorful and good for you.

Dilled Salmon

marthastewart.com

• 1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
• 2 lemons, quartered, seeds removed
• 8 sprigs fresh dill
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 (about 8 ounces each) skinless salmon fillets

Directions

1. Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
2. Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Menu Plan Monday

This week I have no idea what my menu is going to consist of. I start my last semester of college and that will take a bit of my time getting organized this week.
As always I am linking to www.orgjunkie.com


Monday: Chicken Pesto salad

Tuesday: Beef fajita/tacos

Wednesday: Shrimp Pasta Salad

Thursday:  Chicken sandwiches

Friday:  Pizza
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Sliced steak and New potatoes

 

Sliced Steak Sensation
Rachael Ray's Book of 10 Copyright 2009

3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
salt and pepper
1 top-round steak (London Broil),1 to 1 1/2 inches thick, about 2 pounds

Preheat the broiler on high.

Combine the Worcestershire, hot sauce, vinegar, EVOO, and some salt and pepper and coat the steak with the mixture. I let it marinate all day. Put the steak on a broiler pan and situate the pan on the rack closest to the flame; broil for 6 minutes per side. Remove the steak from the broiler and all ow to rest for 5 minutes, tented with a piece of aluminum foil. Then slice it thinly against the grain to serve.

 

Lemon Roasted New Potatoes

• 3 pound new potatoes, yukon gold or red bliss
• 2 lemons
• 12 garlic cloves, roasted
• 1/8 cup rosemary sprigs
• 1/4 cup roasted garlic oil
• Salt and pepper

Preheat oven to 400 degrees F.

Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.

Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.

Preheat a grill.

Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.

Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.

Season with salt and pepper, and drizzle remaining lemon juice if desired.
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Slow cooker sun-dried tomato risotto

This is another great recipe that is very easy to throw together in the crockpot.  I love this recipe as a side dish to chicken.  It is also great all on its own. 

Slow Cooker Sun-Dried Tomato Risotto

1/2 cup sun-dried tomatoes, oil-packed

1 1/2 cups arborio rice -- (in a box in the rice aisle)

4 cups broth

1/2 cup shredded Swiss cheese -- (to add later)

Use a 4-quart slow cooker.

Put the sun-dried tomatoes in the bottom of your slow cooker. Add the rice and swirl it around in the tomatoes until the rice is coated with oil. Add the broth.

Cover and cook on high for 2 to 4 hours, or until the rice is tender.

Remove the lid and stir in the Swiss cheese. Turn off the cooker and let the risotto sit in the slow cooker for 10 minutes with the lid off before serving.

Serves 4

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Living below the line

1.4 billion people around the world live on less than $1.50 a day. Can you? I’ll be participating in a campaign with BzzAgent and Live Below Line from May 7Th – May 11Th. Live Below the Line is a campaign that challenges individuals and communities to eat and drink on just $1.50 per day for 5 days.

By exposing participants to a glimpse of some of the daily difficulties experienced by the 1.4 billion people who live in extreme poverty every day, for everything, the campaign provides a unique window into understanding the realities of life for so many.
I’ll be updating you next week on the challenge and how it’s working for me. Thank goodness there is an online cookbook provided to help with tips on living for $1.50 a day. I know people that don’t think twice about spending triple that amount on coffee each day!


CARE helps women and their families through poverty fighting and disaster relief programs. To learn more about CARE watch this video and take the challenge to live on $1.50 a day for 5 days.
Check out Live Below the Line to sign up.  Just choose BZZagent Network from the drop down menu.  To join along.
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Crock Nutty Chicken

The name for this chicken was intriguing.  I love using my crockpot throughout the year.  I use it in the summer so that my kitchen does not get too hot and I use it in the winter when I want to cook all day.  I am a busy mom and this appliance helps me do my work.  It is also a great appliance when I don't feel like cooking.  The following recipe came from the Dinner Diva herself, Leanne Ely.  I love using the Flylady cleaning system and Leanne's recipes are a great option. 

Crock-Nutty Chicken

Serves 6

1/3 cup peanut butter

6 tablespoons soy sauce--divided

3 1/2 teaspoons onion -- minced

2 cloves garlic -- pressed

several drops tabasco

1/4 teaspoon ground ginger

6 boneless skinless chicken breast halves

3 tablespoons honey

1/2 tablespoon butter -- melted

2 cups chicken broth

2 tablespoons corn starch

Mix peanut butter, 3 tablespoons of the soy sauce, onion, garlic, tabasco and ginger.

Spread peanut butter mixture inside of each chicken breast halves piece. Fold in half; close with small skewer or toothpick. Place in crockpot. In a bowl, mix remaining 3 tablespoons soy sauce with honey, butter and broth and pour over chicken. Cover and cook on low for 4 to 5 hours.

Remove chicken from crockpot and keep warm. Transfer remaining cooking liquid to a saucepan and heat to a boil. In a small bowl, dissolve cornstarch in small amount of cold water and stir into sauce. Cook for about 5 minutes or until sauce thickens nicely. Serve with sauce spooned over the top of chicken. Don't forget to remove toothpicks before serving!

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Viva Las Vegas

Okay ladies, I need ideas.  I am a frugal mom with not so frugal friends and we have just planned a girls trip to Vegas.  I have never been before and I am going with seasoned veterans.  How do I do Vegas on a budget?  If anyone has any ideas please comment below.



Who doesn't love the lights and scenes of Las Vegas!  I can not wait to go!!!
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Pasta with red onion and roasted broccoli served with Grilled Pork Chops

Ingredients

Salt
1 1/2 lbs corkscrew pasta
3 bunches Broccoli, ends slightly trimmed
1 Lg. red onion, sliced about 1/3 inch thick
1/4 c. olive oil
Black pepper
6 Lg. garlic cloves, thinly sliced
Zest and juice of 2 lemons
1/2 c. Heavy cream
1 c. Grated parmigiano-reggiano cheese. plus more to pass

Preparation

Preheat oven to 450

Bring a lg. covered pot of water to boil over hight heat.Once boiling, add some salt and the pasta and cook to al dente. Right before draining, remove and reserve 1 1/2 c. of the pasta cooking water.

Once you've got the water going. place the broccoli and sliced onion on a timmed baking sheet. Give them a healthy drizzle of olive oil, season with salt and pepper, and toss untill they are well coated. Toast untill the broccoli ends are crisp and brown and the stalks are tender, about 15 min.

Place the pot you cooked the pasta in over med-high heat with the 1/4 c. of EVOO. Add the garlic and cook untill golden:  reserved pasta water, lemon zest and juice , and cream. Bring up to a bubble and cook for a min or 2. Add the past and the roasted broccolini and onions. Cook for 2 min to thicken up the sauce, then turn the heat off, add the cheese, and stir to combine. Serve immediately with more chese to pass at the table
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ORANGE CHICKEN

Last night for dinner we had orange chicken stir fry.  This was a wonderful recipe and easy.  I had finished it in less than a half an hour.  Great for a busy school night. 



Orange Chicken

3 3/4 cups water

1 oranges, zested

2 cups rice

2 tablespoons oil

1 1/2 to 1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces

3 cloves garlic crushed

1 medium yellow skinned onion, sliced

1 red bell pepper, seeded, quartered and sliced

1 cup shredded carrots

6 scallions, cut on an angle into 2 inch pieces

1 cup snow peas, a couple of handfuls

Satay sauce:

• 4 rounded tablespoonfuls chunky peanut butter
• 3 tablespoons soy
• 3 tablespoons honey
• 1-inch ginger root, peeled and minced
• 1 clove garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 1/2 orange, juiced

Garnish:

• 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
• 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish

Directions

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil.  Pin It