Thai Salmon Stir Fry

Thai Salmon Stir Fry

Ingredients (Serves 2)

200 grams Salmon Fillets
1/2 Bunch Broccollini
150 grams Green Beans
1 Small Carrot
1 Red Chilli Pepper
1/4 Cup Fresh Coriander
1 Teaspoon Ginger
1 teaspoon Garlic
1 Tablespoon Extra Virgin Cold Pressed Olive Oil

Note: This also tastes great with Tamari sauce drizzled over the top but this will increase the sodium intake.

Cooking Instructions

Pre heat a large fry pan on medium and pour olive oil onto pan.

Cut garlic into tiny pieces and chilli pepper into thin strips and pour over pan.

Trim beans, cut carrot into very thin strips and cut broccollini stalks into quarters and place onto fry pan and then grate the ginger over and stir through.

Keep tossing mix every minute or so for approximately 5 minutes.

Place salmon onto a non stick fry pan and cook to your liking.

While salmon is cooking, pull coriander and mint leaves off the stalks and place into a large salad bowl.

Once vegetables are cooked, remove from pan and place into the salad bowl with the mint and coriander and stir through.

Remove salmon fillet from pan and cut into cubes.

Add salmon cubes to the salad bowl then distribute into two plates or bowls and serve.

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Limoncello Lemon Cake

adapted from Erika Kerekes

2 eggs

1 cup vanilla Greek yogurt

1 cup sugar

1/4 cup canola oil

zest of 1 lemon

3 Tbs Limoncello (or lemon juice)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Glaze

1/2 cup powdered sugar

1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)

1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.

Source: http://livlifetoo.blogspot.ca/2011/03/limoncello-lemon-cake.html

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Pan-Grilled Salmon with Pineapple Salsa

Ingredients:
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Olive oil cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt

Preparation:

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

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Chocolate Blackout Cake

Ingredients
For the Pudding:

    1 1/4 cups granulated sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    2 cups half-and-half
    1 cup milk
    6 ounces unsweetened chocolate, chopped
    2 teaspoons vanilla extract

For the Cake:

    1 1/2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (8 tablespoons) unsalted butter
    3/4 cup cocoa powder (preferably Dutch-processed)
    1 cup water
    1 cup buttermilk
    1 cup packed light brown sugar
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract

Instructions

    For the pudding: Whisk the granulated sugar, cornstarch, salt, half-and-half and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble. (It will go from grainy looking to smooth and chocolaty.) Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to a day.
    For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
    Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
    Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
    To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Yield: 10 servings
Prep Time: 30 min
Cook time: 45 min plus 4+ hours cooling time
Recipe Source: adapted slightly from America's Best Lost Recipes

Read more: http://www.heatovento350.com/2013/02/chocolate-blackout-cake.html#ixzz2mLctu4R8

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SLICED BAKED POTATOES

SLICED BAKED POTATOES!!! YES!!!!!

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

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Smoked Mozzarella Stuffed Meatballs Recipe

Ingredients

1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.
In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.
Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

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WEIGHT WATCHER EASY PEACH COBBLER

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches.
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving

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