Tag Archives: Dinner

Categories Dinner, Lunch

Lemon Garlic Sheet Pan Salmon

Lemon Garlic Sheet Pan Salmon

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Lemon Garlic Sheet Pan Salmon

Ingredients

  • 1 pound fingerling potatoes, halved or white/red baby potatoes cut into 1 inch cubes
  • 2 tbsps. olive oil
  • 1 clove of garlic, minced
  • 2 bunches of asparagus, ends snapped off
  • 2-3 cloves of garlic, minced
  • 3 tablespoons fresh chopped parsley or basil
  • Juice of 1 lemon
  • 2 tbsp melted butter
  • ¼ cup dry white wine
  • 1 lemon sliced to garnish
  • Salt and pepper

Instructions

On a sheet tray, toss the potatoes with 2 tbsp olive oil, garlic, salt, and pepper. Bake at 400 degrees for about 30 minutes until they are beginning to soften and brown slightly. 

Meanwhile, in a measuring cup, mix together the melted butter, lemon juice, wine, minced garlic, minced parsley, salt, and pepper. Set aside. 

Remove the potato tray from the oven after about 30 minutes and push the potatoes to one side. 

Add the salmon to the middle of the pan with the potatoes and add the asparagus to the other side so that there are 3 sections. Spoon the lemon garlic liquid mixture evenly over the top of the salmon and the asparagus. Return the tray to the oven and bake until the salmon has cooked through, about 15 minutes. Serve with lemon wedges and enjoy!

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    Categories Dinner, Lunch

    Stuffed Bell Peppers

    Stuffed Bell Peppers

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    Stuffed Bell Peppers

    Ingredients

    • 3-4 bell peppers, cut in half lengthwise with seeds removed
    • 1 lb. ground turkey (omit for vegetarian)
    • 1 cup dry brown rice or quinoa
    • 3 cups of chicken broth
    • 14 oz. can low-sodium black beans, drained & rinsed
    • 1 tbsp. chili powder
    • 2 tsps. cumin
    • 2 tsps. garlic powder
    • 1 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Salt and pepper to taste
    • ½ cup shredded cheese such as monterey jack, cheddar, or mozzarella for baking

    Instructions

    Preheat the oven to 375 degrees. Cut the peppers in half vertically and remove the inside membrane and seeds (you can keep the top stem on for presentation or remove it). Line the peppers on a sheet tray, cut side up, and drizzle with oil, salt, and pepper. Bake the peppers for 15-20 minutes to give them a head start. 

    Meanwhile, prepare the filling. Cook the brown rice according to package instructions (I like to simmer with 3 cups of broth until all the liquid has been absorbed). 

    Next, brown the turkey in a saute pan until cooked through, breaking it up into small pieces as you go (about 8-10 minutes). Season with salt, pepper, chili powder cumin, garlic powder, smoked paprika, and dried oregano. Add in the can of drained black beans and the cooked rice. Taste for seasoning and adjust salt/pepper. 

    Evenly spoon the filling into the partially cooked peppers. Top with cheese and bake for another 25-30 minutes until the cheese is bubbly and the peppers are tender.

    Top with greek yogurt and avocado, enjoy!

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      Categories Cook Well Archive, Dinner

      Chicken Fajita Sheet Tray

      Chicken Fajita Sheet Tray

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      Chicken Fajita Sheet Tray

      Ingredients

      For the Seasonings
      • 2 tsp chili powder
      • 2 tsp smoked paprika
      • ½ tsp cumin
      • 1 tsp garlic powder
      • Salt and Pepper
      For Serving
      • Tortilla of choice
      • Greek yogurt
      • Avocado or guacamole
      • Diced tomatoes
      For the Fajita Filling
      • 1 red bell pepper
      • 1 yellow bell pepper
      • 1 green bell pepper
      • 1.5 lbs boneless skinless chicken tenders (can sub. with chickpeas for vegetarian)
      • 1 onion
      • 2 cloves of garlic
      • 2 tbsp olive oil
      • 2 tbsp lime juice

      Instructions

      Preheat the oven to 400 degrees F and line a sheet tray with parchment paper. Mix together the spice mix in a bowl and set aside. 

      Meanwhile, prepare the veggies. Cut the sides of the bell peppers off from the seed core then thinly slice. Peel and thinly slice one onion, similar size to the bell peppers. Place both veggies onto the sheet tray. Top with the chicken strips and season the whole tray with oil and the spice mix. Toss until evenly coated. 

      Bake for 20-25 minutes until the chicken is all the way cooked through and the vegetables are tender. Remove from the oven and toss with 2 cloves of chopped garlic, then return to the oven for 2 minutes. Squeeze the juice of 1 lime over the tray. 

      To serve: 

      Warm tortilla of choice in the microwave or in the oven. Layer each tortilla with the fajita mix and toppings of choice. Option to serve as a grain or salad bowl instead of a wrap. Enjoy!

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        Categories Dinner, Lunch

        Homemade Falafel and Caesar Salad

        Homemade Falafel and Caesar Salad

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        Homemade Falafel and Caesar Salad

        Servings

        4

        Ingredients

        For the Falafel
        • 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
        • 1 small onion, coarsely chopped
        • 4 cloves garlic, minced
        • ½ cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
        • 1 ½ tablespoons lemon juice (half a lemon)
        • 2 tablespoons almond flour (can use regular flour)
        • 2 teaspoons cumin
        • ½ tsp coriander
        • ¼ teaspoon baking soda
        • 1 teaspoon kosher salt
        • Black pepper
        • ¼ cup canola oil for frying
        For the Salad
        • 2 Heads of Romaine Lettuce, chopped, washed, and dried
        • ½ cup shredded parmesan
        For the Dressing
        • ¼ cup plain Greek yogurt
        • ¼ cup mayonnaise
        • 3-4 tbsp olive oil
        • ½ cup grated parmesan cheese
        • 2-3 cloves of garlic
        • 1-2 tsp Worcestershire sauce
        • 1 tsp dijon mustard
        • Juice of 1 lemon
        • Salt and pepper to taste

        Instructions

        In a food processor or blender, combine all the ingredients for the dressing. Mix until smooth, add a good pinch or two of salt and pepper then taste to adjust for seasoning. 

        To assemble: add the washed and cut romaine to a salad bowl and toss with dressing and extra parmesan until evenly coated. Enjoy!

        Grocery Shopping List

        Pantry Items
        • 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
        • Dijon mustard
        • Worcestershire sauce
        • Olive oil
        • Canola oil
        • Baking soda
        • Coriander
        • Cumin
        • Flour or almond flour
        • Salt and pepper
        Dairy
        • ¼ cup plain Greek yogurt
        • ¼ cup mayonnaise
        • 1 cup grated parmesan cheese
        Produce
        • 2 Heads of Romaine Lettuce, chopped, washed, and dried
        • 6 cloves of garlic
        • 2 lemons
        • Fresh parsley
        • 1 small onion

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          Categories Dinner, Lunch

          Turkey Bolognese Spaghetti Squash

          Turkey Bolognese Spaghetti Squash

          Image: Paleo Running Momma
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          Turkey Bolognese Spaghetti Squash

          Servings

          6

          Ingredients

          • 1 lb ground chicken or turkey (can sub lentils for vegetarian)
          • 1 large onion, diced
          • 3 medium carrots, peeled and diced
          • 1 tbsp olive oil
          • 3 cloves of garlic
          • 1 tsp oregano
          • 3 tbsp tomato paste
          • ½ cup red wine
          • 1 15 oz can of crushed tomatoes
          • Salt and pepper to taste
          • 1 large spaghetti squash
          • ½ cup mozzarella
          • ⅓ cup shredded parmesan
          • Optional fresh basil (or pesto) to garnish

          Instructions

          In a large skillet, add the olive oil, carrots, and onion to the pan. Cook over medium high heat for 5-10 minutes until softened then add the ground turkey, breaking it up with a spoon. Cook until the turkey is browning (about 5 minutes). Add the garlic, oregano, salt and pepper. Stir for one minute then add the red wine to deglaze the pan, scraping up any brown bits that stuck to the pan with a spoon. Cook for minutes then add the tomato paste, crushed tomatoes. Simmer for 10-15 minutes minutes then taste for seasoning. Adjust the salt/pepper accordingly. 

          Meanwhile, cook the spaghetti squash. Using a fork, stab holes around the outside skin of the spaghetti squash. Microwave for about 15 minutes, opening the microwave once halfway through to let out steam, until the squash is tender to touch *the cook time will depend greatly on the size of your squash. Check it periodically with a fork until it is tender and the fork goes through easily). 

          Once the squash is done, cut in half and let cool for 5 minutes. Using a spoon, scoop out the inside seeds. Next, take two forks and shred the squash flesh into “spaghetti”. Add the squash shreds into a medium sized pot and season with salt and pepper. Turn heat on low and add the Bolognese sauce, parmesan, and mozzarella. Taste for seasoning and adjust salt/pepper/cheese accordingly. Garnish with fresh basil or a drizzle of pesto. Enjoy!

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