These dinner ideas were submitted by Sandy. She put some effort into compiling these and had great photos which I am having technical difficulties uploading... But I wanted to put what I have for now up so you can browse and enjoy some tried and true recipes from one of our friends. Bon Appetit! Charity
The puple lettering represents Sandy's commentary:o)
http://www.bettycrocker.com/
I didn’t have salmon steaks so I used fillets. I also used regular Idaho potatoes and cut them up and then used yellow squash. I didn’t have the red peppers so I also left those out. Make it work for you…I know it isn’t as pretty but it still tasted good. I also used spray butter instead of regular to cut down on the fat.
Roasted Salmon and Vegetables
Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.
Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings
4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2 cups refrigerated new potato wedges with skins (from 20-oz bag)
2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
1 medium red bell pepper, cut into 2-inch pieces
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried tarragon leaves
1/4 teaspoon pepper
1. Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
2. Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
3. Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
High Altitude (3500-6500 ft): No change.
Unpeeled small red potatoes can be used in place of the refrigerated potato wedges in this recipe; just cut them into wedges.
If you like garlic flavor, use 1/2 teaspoon garlic salt instead of the regular salt.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 105mg; Sodium 490mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 4g); Protein 34g Percent Daily Value*: Vitamin A 25%; Vitamin C 60%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat
http://www.grouprecipes.com/
This is a picture of the lemon chicken, asparagus, and brown rice that I made using help from these next recipes. This is Brady’s plate so if you are on the 6 meals plan cut what you see here in half. I used the info from this next recipe to prepare my asparagus and then the sauce instructions from the recipe below this one to put on top of the asparagus and brown rice. My next attempt might be the bacon wrapped fish. It looks tasty.
White Aparagus
• 2bs (1 kg) white asparagus
• 1 Tbsp. butter
• 1 tsp. sugar
How to make it
• If using an asparagus pot, add enough water to come about 4 inches up the side of the pot. Otherwise, fill a large, wide-mouthed pot with water. Bring the water to a boil.
• Using a vegetable peeler, remove the tough skin from the entire stalk of the asparagus. (Unlike green asparagus, white asparagus MUST be peeled, or it will be stringy.)
• With a sharp utility knife, test the cut end for woodiness: if the stalk is difficult to cut, move up and try again. Wherever the knife penetrates easily, trim the stalk and discard the tough parts. (The fresher the asparagus, the less will need to be cut off and discarded.) Woody bits can also be cooked for stock.
• Add butter and sugar to the boiling water.
• If using a regular pot, tie the asparagus in a bundle with kitchen string and lower into the water. (If the asparagus is left loose, the boiling action may make the stalks bump into each other and break up.) The asparagus should be completely covered with water.
• If using an asparagus pot, place the stalks in the steamer basket, cut ends down, and lower the basket into the water.
• Cover the pot.
• Boil/steam for 20-45 minutes, depending on the age and thickness of the stalks. Periodically check for doneness after 20 minutes have elapsed by sticking a sharp knife into a stalk. The asparagus is ready when the stalk yields easily to the knife.
• Drain and serve. Classic combinations include: with Hollandaise sauce, with mayonnaise, with proscuitto, and with Black Forest Ham.
white fish wrapped in smoked bacon with lemon mayonnaise
• 4 x 200g white fish fillets skinned and pin boned
• 2 sprigs of rosemary finley chopped
• zest and juce of 2 lemons
• ground black pepper
• 16 rashers of thin sliced smoked bacon
• olive oil
• 5-6 tablespoons of good mayonaise
• 2 large bunches of asparagus trimmed
How to make it
• Preheat the oven to 200c/400f/gas 6
• season the fillets with the rosemary grated lemon zest and pepper
• lay 4 pieces of the bacon overlapping,put a fish fillet on top and wrap the rashers around it,repeat with the remaining bacon and fish
• gentaly heat a ovenproof frying pan,add a splash of olive oil and lay the fish best looking side up in the pan
• fry for a minute,then place in the oven for 10-12 minutes til the fish is cooked and the bacon is crisp and golden
• while the fish is cooking in the oven mix the mayo with the lemon juce and some pepper
• cook the asparagus
• serve with the mayo dizzled over the fish and veg
http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html
Brussels Sprouts
I know many hate them but I found this recipe and I love them! Megan, my 2 year old was even asking for more!!!! It was a bit time consuming to prep. I got a bag of Brussels sprouts through my bountiful baskets order and many were VERY tiny so that made things go a little slower. Depending on the type of cheese you can pretty much make a cup of these one of your small meals. I used a low fat mozzarella.
Golden-Crusted Brussels Sprouts Recipe
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4.
http://www.jennycraig.com/
It has some great recipe ideas as well and it comes with the nutritional info. To figure out the nutritional info on these dishes I made I used www.myfitnesspal.com I actually use the app that I have on my iphone but you can figure out how many calories you are eating as well as carbs and proteins etc. I really like it and it helps take the guess work out of some things that don’t come with a nutrition label.
