Herb-rubbed Salmon with Zucchini

o   1 8 oz salmon steak or fillet, per person (recipe is for 1)

o   1 teaspoon olive oil

o   Coarse salt and pepper

o   ½ teaspoon dried oregano

o   2 tablespoons fresh mint, finely chopped

o   4 cherry tomatoes, halved

o   1 small (4 oz) zucchini, halved and sliced, ¼ inch thick

o   1 small garlic clove, minced

o   1 scallion, thinly sliced

Preheat oven to 425. Place salmon in a small baking dish or oven proof skillet; drizzle with ¼ teaspoon oil

Make the rub: In a small bowl mix mint, garlic, oregano, ¼ teaspoon salt and 1/8 teaspoon pepper

Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout, about 10 minutes, for medium rare. 

Meanwhile, in a medium nonstick skillet heat remaining oil over medium heat. Add zucchini, and cook tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Nutrition Information:

Calories: 407

Carbohydrates: 9.7g 

Protein: 47.6g

Fat:     T: 19.4g   

Fiber: 2.9g

Root Vegetable and Chorizo Casserole

The combination of egg and root vegetable gives this an almost potato-like texture once it has been baked. I have never been a fan of turnips, rutabagas or beets, but I actually like them in this dish. (Just don't tell non-turnip eaters what you are feeding them until after they tell you how good it is)

Serves 4    Prep time 15 min    Total Time: 1 hr 20 min

6 cups shredded root vegetable. Suggest turnips as main veg., rutabaga, beets, carrots, even zucchini, etc.
2 lbs chorizo or other sausage of your choice
1 onion, diced
3 eggs, beaten

In a large skillet cook chorizo until done. Put in a colander over aluminum foil to drain completely, set aside. Saute onion over medium heat until it begins to caramelize, about 8 minutes. Combine all ingredients in a large, buttered casserole dish and bake, uncovered in a 350 degree oven for 40 minutes. Cover and continue to bake an additional 20 minutes. Let cool 5 minutes before serving.

*This is a make-ahead meal that can sit in your fridge for up to 24 hours, until you are ready for it
*Freezes well. If baking from frozen add at least another 40 minutes covered, at the beginning. I like to split this in 2 to make 2 meals, bake one and freeze the other.
*The chorizo or sausage should add enough flavor to the dish without additional seasoning, but add if you want.

Bacon Wrapped, Tahini Stuffed Chicken

First I gather the ingredients: lemon-thyme marinated chicken, tahini, bacon (2-3 slices per chicken breast)

You will want to butterfly your chicken either before or after you marinate it. This is where you will "stuff" your chicken with 1-2 tablespoons of tahini. Then fold it back closed.





Now it's time for the bacon:


Carefully wrap the bacon around the chicken, being sure the open seam is completely sealed and that most of the chicken is covered. Place on a lined, rimmed baking sheet and bake at 375 for 45 minutes, turning at least once to get the underside of bacon crispy. (Next time I think I will cook them on a rack over the pan to let the drippings fall to help the bacon crisp up better.) Cook until the internal temperature reaches 170.

The tahini adds a nice "tang" to the meal, by helping to cut the richness of the bacon.
*I served mine with roasted brussels sprouts

Bacon Bites: I made these for my kids at the same time (tahini is a little much for them!) I used chicken tenders - enough for 2-3 for each child, skewered them and wrapped them in 1/2 a piece of bacon. Threw them in the oven with the breasts and they were done in about 30 minutes. What kids doesn't want to eat something that comes on a stick?!? 

Steak with Lime Marinade

My all time favorite steak marinade. 
It gets a slightly caramelized, tangy flavor - and its super easy with only 5 ingredients!

o    1/3 cup lime juice

o    2 tablespoons soy sauce

o    2 scallions, thinly sliced

o    2 tablespoons, minced fresh ginger (1 teaspoon ground)

o    ½ teaspoon red-pepper flakes

o    1 ½ pounds steak: skirt, top sirloin, top round

*  Combine in a large resealable bag, add steak and refrigerate about 1 hour (more for tougher cut such as London broil), turning occasionally.

Lemon-Thyme Chicken Marinade

This is my "go-to" chicken recipe. 
(And, surprisingly, after eating it for 5 years no one is tired of it yet.)
If you have kids eating this too you can omit the crushed red pepper, and if you are out of thyme; oregano or an Italian herbs blend works great too.

o    2 tablespoons olive oil, plus more for grates

o    2 garlic cloves or ½ tablespoon garlic powder

o    ¼  cup lemon juice

o    1 teaspoon dried thyme

o    ¼ teaspoon crushed red-pepper flakes (optional)

o    Coarse salt and ground pepper

o    4 boneless, skinless chicken breasts, trimmed of excess fat

Heat grill to high; lightly oil grates. Mince garlic cloves, and place in a shallow dish or resealable plastic bag. Add lemon juice, oil, thyme and red-pepper; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes and up to 1 hour.

*Grill chicken over low heat until opaque throughout, 6-8 minutes per side. Let rest about 5 minutes before serving.