4 (12-oz.) salmon fillets, patted dry with paper towels
Freshly ground black pepper
Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
To serve: Plate salmon with lemon and red onion slices and top with feta mixture.
In a large bowl, combine the first seven ingredients. Serve on croissants.
Test Kitchen tip
If you don’t keep dried cherries on hand, dried cranberries would also taste wonderful.
Croissants make these sandwiches special, but you can switch to whole wheat bread and save nearly 100 calories per serving.
1 sandwich: 616 calories, 39g fat (12g saturated fat), 92mg cholesterol, 613mg sodium, 41g carbohydrate (18g sugars, 3g fiber), 24g protein.
Originally published as Cherry Chicken Salad in Simple & Delicious April/May 2019
~1 cup light coconut milk ~2 1/2 tablespoons Cacao Bliss (link in bio) ~1/2 tablespoons pure maple syrup ~1/4 cup cold brew coffee ~1/2 banana
DIRECTIONS ⠀ Combine all ingredients in a high-speed blender.⠀ Pour the mixture into ice pop molds, leaving about 1/4-inch space at the top. Place the mold covering on top, and gently slide a wooden ice pop stick into each opening. Freeze overnight.
To serve, run the molds under hot water just enough to loosen the pops and enjoy!
1 tablespoon white sugarC&H Pure Cane Granulated Sugar 4 Lb $1.78 for 1 item – expires in a month
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
1/2 head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
1/3 onion, finely chopped
1/3 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh cilantro
Add all ingredients to list
Ready In30 m
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
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BBQ Chicken Chopped Salad
Per Serving: 303 calories; 17.9 g fat; 19.3 g carbohydrates; 19.2 g protein; 37 mg cholesterol; 991 mg sodium.
1 medium sweet red pepper, cut into 1/2-inch pieces
3/4 cup reduced-sodium chicken broth
1-1/2 teaspoons crushed red pepper flakes
2 pounds boneless country-style pork ribs
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Hot cooked pasta
Shaved Parmesan cheese, optional
Combine the first six ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
1 cup ragu: 196 calories, 8g fat (3g saturated fat), 52mg cholesterol, 469mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Originally published as Pork and Spicy Butternut Squash Ragú with Penne Rigate in Skinny Instant Pot
Author Notes: With a crispy crust and juicy center, these cutlets are just as addictive as their chicken counterparts. Eat with a couple of sides (like sautéed greens and potato salad). Turn into a sandwich. Chop up and add to a salad. Cover in tomato sauce and mozzarella and broil until bubbly. Dip in ranch dressing like an oversized nugget. You can’t go wrong. —Emma Laperruque
Prep time: 1 hrs 30 min
Cook time: 30 min
1 large eggplant
1/4 teaspoon kosher salt, plus, to taste
1/3 cup all-purpose flour
2 large eggs
1 ounce Parmesan (ungrated)
1 cup panko
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon hot paprika
1/3 cup canola oil
1/3 cup extra-virgin olive oil
Cut off the top of the eggplant. Use a peeler to remove the skin. Cut lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan with paper or kitchen towels. Add the eggplant slices in a single layer. Top with another layer of kitchen or paper towels. Set another sheet pan on top. Let the eggplant slices hang out (aka, drain their excess water) for 30 to 60 minutes; the full hour is preferable, but not necessary if you’re pressed for time.
Meanwhile, prepare the dredging station: Add the flour to a shallow bowl or rimmed plate; season with a pinch of salt. Add the eggs to a shallow bowl; season with a pinch of salt and whisk with a fork until smooth. Add the Parmesan to a food processor and process until a fine meal forms. Add the panko, black pepper, dried oregano, garlic powder, onion powder, hot paprika, and 1/4 teaspoon salt to the food processor, then pulse until combined. Try a bit and adjust the seasoning to taste.
Combine the oils in a large cast-iron skillet. Set on the stove over medium-high heat.
While the oil is heating up, bread the eggplant slices: Dry each one with a paper or kitchen towel. Dredge both sides in flour, then egg, then seasoned panko. Set on a separate plate.
To test if the oil is hot enough, add a panko crumb to the pan. It should immediately sizzle—not sink to the bottom, not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, or until deeply golden brown.
Transfer the just-fried eggplant to a paper towel–lined plate to sop up any extra grease, then transfer to a wire rack to stay crispy.
Fry the remaining eggplant slices in the same way. These are best served hot.
In a 3- or 4-qt. slow cooker, combine the first eight ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high until crisp, 1-1/2 to 2 hours, stirring well every 20 minutes.
Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.
Test Kitchen tip
Be sure to stir the granola mixture thoroughly every 20 minutes for even cooking.
Look for unsweetened coconut in the baking or health food section.
1/2 cup: 267 calories, 12g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 39g carbohydrate (19g sugars, 5g fiber), 6g protein.
Originally published as Slow-Cooker Maple Nut Granola in Simple & Delicious April/May 2019
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