New Year, New Recipes
December 30, 2016
One of the most popular new year's resolutions is some form of leading a more healthy lifestyle. That can mean cooking more meals, going to the gym more, or eating fewer snacks. While we can't help you do more workouts (but we can motivate you - you can do it!) we can provide you with some healthful recipes that you can try in your own home. Today we are bringing you three entrees, a fish, chicken, and vegetarian dish. Let us know if you try these out!
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Lemon Garlic Herb Baked Salmon
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3 oz. butter
1 teaspoon salt
1 tablespoon parsley, chopped
1 teaspoon dill, chopped
1 clove garlic, minced
1 tablespoon lemon zest
½ teaspoon pepper
4 4-5 oz salmon fillets
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Preheat oven to 400.
Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds.
Stir until combined.
Place the salmon fillets on a parchment lined baking sheet.
Coat the salmon with lemon herb butter, evenly spreading it over the tops of each fillet.
Bake on the top or second rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
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Hawaiian BBQ Chicken Wraps
1 tablespoon olive oil
2 boneless, skinless chicken breasts
½ cup barbecue sauce
½ cup shredded mozzarella cheese
⅔ cup pineapple, chopped
¼ cup red onion, chopped
1 romaine heart, chopped
¼ cup fresh chopped cilantro
4-5 large whole wheat tortillas
Salt and pepper
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Heat oil in a large skillet over medium-high heat.
Cut chicken into bite-sized pieces and add to the pan. Season with salt and pepper.
Cook, flipping once until chicken is cooked through and golden brown.
Remove pan from heat. Add barbecue sauce and toss chicken to coat.
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro.
Roll, burrito style and secure with a toothpick.
Serve immediately.
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Vegetarian Stuffed Peppers
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6 fresh bell peppers, any color
2 cups cooked brown rice
1 onion, finely chopped
12 oz. mushrooms, chopped small
Olive oil
Italian seasoning (or seasoning of your choice)
Fresh ground black pepper
Shredded mozzarella cheese
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Follow package directions to cook 2 cups brown rice.
Preheat oven to 375F. Spray small baking dish.
Cut off the bottoms of the peppers, cutting off as little as possible to make a flat bottom so the peppers will stand up. (Don't worry if it leaves a small hole.)
Slice off the tops of the peppers, cutting off just enough to cut away the stem. Remove any seeds and membranes.
Finely chop pepper tops, bottoms, onion, and mushrooms.
Heat olive oil in a large non-stick frying pan, add mushrooms.
After about two minutes, add onions and peppers. Saute over medium-high heat until barely starting to soften, about 4 minutes.
Add Italian seasoning and pepper to taste, cook 1 minute.
Stir in cooked rice and add 1 cup of shredded cheese, gently combine.
Fill each pepper with mixture and pack tightly.
Cover standing peppers in baking dish with foil and cook 40 minutes.
Remove from oven and add shredded cheese to the top of each pepper.
Bake 10 more minutes, until cheese is nicely melted.
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