1. Savory Salmon and Spinach
1 tablespoon honey
4 teaspoons soy sauce, divided
4 (4-ounce) salmon fillets
salt and pepper, to taste
1 tablespoon canola oil
1 red bell pepper, thinly sliced
1/2 tablespoon chopped ginger (may use the ginger in the tube or a pinch or two of ground ginger)
1 (10-ounce) bag prewashed fresh spinach
1. Preheat broiler.
2. Combine honey and 1 teaspoon of the soy sauce.
3. Line a broiler pan with foil, season fish with salt and pepper, broil fish for approximately 5 minutes.
4. Spoon honey mixture over fish and broil another 2 – 5 minutes.
5. Meanwhile, heat canola oil in skillet over medium-high heat. Add bell pepper, and cook 3 – 4 minutes, just until tender. Stir in ginger and spinach.
6. Season spinach mixture with a little salt and pepper. Cook while continuously stirring for about 2 – 3 minutes. Add remaining soy sauce.
7. Serve salmon over cooked spinach with a side of couscous or rice.
Photos by Todd Douglas and Elise Poché
2. Chicken and Broccoli Casserole
2 (10-ounce) packages frozen broccoli
4 boneless chicken breasts, cooked and chopped
2 (10 1/2-ounce) cans cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon curry powder
1/2 cup shredded sharp cheddar cheese
1/2 cup breadcrumbs
1 tablespoon melted butter
1. Preheat oven to 350 degrees.
2. Cook broccoli according to directions on package. Drain and arrange in a greased 9-by-13-inch baking dish. Scatter cooked chicken on top.
3. Mix together cream of chicken soup, mayonnaise, lemon juice and curry powder. Pour over chicken.
4. Sprinkle with cheese. Combine breadcrumbs with melted butter and sprinkle on top. Bake for 30 minutes or until heated through. Serves 6 – 8.
3. Chicken Pesto Pizza
1 (13.8-ounce) can refrigerated pizza crust dough
cooking spray or olive oil
1 pound boneless, skinless chicken breasts
2 teaspoons Italian seasoning
1/4 cup store-bought pesto
1 cup shredded mozzarella cheese
1. Preheat oven to 450 degrees.
2. Unroll pizza crust dough, stretching to about a 9-by-13-inch rectangle onto a baking sheet that has been lightly coated with cooking spray.
3. Bake for approximately 8 minutes.
4. Meanwhile, put chicken in a large skillet that has been sprayed with cooking spray or coated with a
teaspoon or 2 of olive oil.
5. Sprinkle with Italian seasoning, cook over medium-high heat, cutting chicken into small chunks as it cooks, for approximately 3 – 4 minutes until done.
6. Remove pizza crust from oven, spread with pesto, sprinkle with cooked chicken and then top with cheese.
7. Bake for another 5 minutes or so until cheese is melted. Cut into 6 – 8 pieces.
Photo by Elise Poché
4. Veggie Fried Quinoa
2 tablespoons canola oil, divided
1 bell pepper, diced
1 onion, diced
3 carrots, diced
1/2 cup diced mushrooms
3 cloves garlic, minced
4 cups cooked quinoa
5 tablespoons soy sauce, divided
1 teaspoon sriracha sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/2 teaspoon fish sauce (optional)
2 green onions, chopped (optional)
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add bell pepper, onion and carrots. Stir-fry for about 5 minutes, until veggies are softened and lightly browned. Add mushrooms. Cook for approximately 5 minutes. Push veggies to sides of pan.
3. Add remaining oil and stir in garlic and quinoa. Stir-fry about 2 – 3 minutes.
4. In a small bowl, whisk together eggs and 2 tablespoons soy sauce.
5. Push quinoa to side of pan with the veggies.
6. Cook eggs in pan for 30 seconds. Then stir in with quinoa and veggies.
7. Meanwhile, whisk together remaining soy sauce, sriracha, sesame oil, rice wine vinegar and fish sauce. Stir into pan.
8. Let cook, stirring often for 5 minutes until sauce is absorbed. Top with chopped green onions, if desired. Serves 4.
5. Italian Grilled Cheese
2 slices of Italian or French bread
3 tablespoon ricotta
4 tablespoon grated Parmesan
2 tablespoon marinara sauce
6 slices of pepperoni
4 tablespoon grated or shredded mozzarella, halved
1. Butter both sides of both slices and place in skillet under medium heat.
2. Mix together ricotta, Parmesan and marinara sauce. Spread on both sides.
3. Top each with 3 pepperonis and then mozzarella. Let sit for 2 – 3 minutes.
4. Assemble and cook, flipping occasionally, until mozzarella is melted. Makes 1.
6. Beef & Bean Enchiladas
1/2 pound ground beef
1 – 2 tablespoons taco seasoning
4 (8-inch) flour tortillas
1 (10-ounce) can refried beans
1/2 (10-ounce) can enchilada sauce
1/2 – 1 cup shredded Mexican blend cheese
chopped fresh cilantro, optional
1. Preheat oven to 400 degrees.
2. Meanwhile, in a skillet, brown ground beef sprinkled with taco seasoning until done (unless cooked in advance). If pre-cooked, reheat until warm.
3. Spread a strip of refried beans down the middle of each tortilla.
4. Top beans with seasoned meat.
5. Roll up tortillas and place seam side down in an 8-inch baking dish that has been sprayed with cooking spray.
6. Pour enchilada sauce over the top and sprinkle with cheese. Bake for 15 minutes. Garnish with cilantro.
Photo by Ashley Rowe
7. Pasta Jambalaya
1 pound spinach fettuccini
3 tablespoons olive oil, divided
1 pound medium shrimp, peeled and deveined
3/4 pound Andouille sausage, sliced
1/2 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
1/4 (6-ounce) can tomato paste
2 tablespoons fresh thyme, chopped
2 tablespoons Creole Seasoning
2 bay leaves
1/2 cup heavy cream
1 – 2 cups Parmesan cheese
1. Put a gallon of water in a pot, add salt to taste and bring to boil. Add pasta and cook until al dente, approximately 10 – 12 minutes. Drain. Set aside.
2. Place tablespoon of olive oil in medium sauté pan over medium heat. Add shrimp and sear on both sides, about 1 minute per side. Remove from pan and set aside.
3. Add second tablespoon of olive oil to pan. Add sausage, onion, and bell peppers. Cook until vegetables begin caramelizing, about 5 minutes on medium heat.
4. Add the minced garlic, sauté for about 30 – 45 seconds. Add chicken stock, scraping the bottom of the pan as you stir. Add diced tomatoes and tomato paste. Add the thyme and 2 tablespoons of the Creole seasoning and bay leaves. Cook for 3 minutes.
5. Add heavy cream. Cook for another 2 – 3 minutes.
6. Return shrimp and add pasta to pan, cook an additional 2 – 3 minutes.
7. Take off of heat. Remove both of the bay leaves. Serve topped with Parmesan cheese. Serves 4 – 6.