Salmon - Our Version of Healthy Eating

Every fall at my husband’s job they do a health screening. I guess the rationale is that if you can keep your employees informed on their general health status, then they will work to live healthier lives and it is likely that insurances charges will be lower therefore saving the company money as well as less time lost to sick days … Yes that explanation did get somewhat long.  This year they are offering a money incentive to change your numbers from fall 2011 through fall 2012. These numbers include BMI, blood pressure, and cholesterol etc. Nothing encourages healthy eating like a financial incentive.

So here is an example of one of our healthy meals. Granted this may not be approved by a nutritionist, but we still gotta be able to enjoy it.

Menu:

Baked Salmon

Jasmine Rice

Green Beans with Almonds

Salt & Pepper Tomatoes

I had done another day of canning and today I happened to be starving by the time the meal rolled around. I arranged my food on my plate, hiding where I had already sampled some salmon, and then forgot about taking the photo until I was already three quarters of the way finished. Whoops. Fortunately I had already taken individual photos.

I didn’t actually use any recipes for this meal. I just toasted the almond slivers in a sauté pan, cooked the green beans in boiling water for 3 minutes (we like them with some crunch), followed the instructions on the rice bag, scrambled two eggs and stirred that into the rice topped by some lemon juice and salt and pepper, and the salt and pepper tomatoes are pretty self-explanatory. As for the salmon- it was fantastic! We do love salmon and it is really, really healthy for you. If you are trying for a healthier eating style make fish at least two times a week. It is worth the additional cost in your grocery bill. We buy ours portion sized, which also makes them easier to bake because they are more uniform. I used a McCormick marinating packet – love these things!! – I believe it was Lime Chipolte this time around. They are a fast buy at the grocery store and then store them in your pantry for a spontaneous need. You mix some water, vinegar, oil and the packet together and pour over the salmon. They say to marinate for 15 minutes. Mine happened to marinate for 24 hours because we didn’t end up making supper when I originally intended to use it. The longer you can marinate the better. Do it first thing in the morning and when supper rolls around you’ll be grateful you did.  I bake my salmon at 350 for 10 minutes and then increase to 375 for the last 10 minutes. This made sure it was done because I can't stand undercooked seafood.

Embrace the healthy lifestyle. Give seafood, especially salmon, a try. If you're someone who doesn't like the "fishy" flavor of fish- then by all means by this marinade packet and let it soak for 12-24 hours and you won't have any hint of "fishyness". I promise  : )

Waffles with Peaches - Good Morning!

As a child I never embraced breakfast. I'd eat leftovers from the night before, grab a pop tart, or just skip it all together. I don't know if it is because I'm older, because I'm a mother, or because our increasingly health-conscious world is rubbing off on me, but I really appreciate a solid start to my day through breakfast.

Typically I eat cereal or oatmeal with fresh fruit, but for this post I thought I'd do a little extra work. It was a Sunday when I made this and the little one was with her grandparents so I think that is why I had the early morning energy.

We got a waffle maker as a wedding present and I just used the Bisquick recipe for this set. Super easy with great results. Topped it off with fresh cut peaches, a little syrup, and a dollop of whipped cream.

You can also add chocolate chips, a large variety of fruit, or peanut butter to get a little creative. Or go with ice cream or hot turkey and gravy and take this somewhere else from a breakfast post.

Every once and a while it is nice to mix up our meal routine.

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If we're not willing to settle for junk living, 

we certainly shouldn't settle for junk food.  ~Sally Edwards

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Pulled Pork & Marinated Tomatoes

This menu is a great way to use fresh produce that seems to be popping up everywhere and the pork is a mix up in our typical chicken, beef, pasta line up.

Menu: 
Do-it-yourself Pulled Pork Sandwiches 
Marinated Tomatoes
Breaded Zucchini
Fresh Corn Off the Cob

Spicy Dr. Pepper Shredded Pork- From Pioneer Woman.com

1 Onion

1 5-7lb Pork Shoulder/Pork Butt

Salt

Pepper

2 cans Dr. Pepper

1 Eleven oz can Chipolte Peppers in Adobe Sauce

2 Tbsp Brown Sugar

Hamburger Buns

BBQ sauce

1. Preheat oven to 300 degrees

2. Cut Onion into wedges and lay in bottom of large dutch oven pan

3. Salt and Pepper the cut of Pork and then set it on top of the onions

4. Pour the Chipolte Peppers over the Pork and include the sauce

5. Pour the Dr. Pepper and Brown Sugar around the piece of Pork

6. Lightly stir

7. Place lid on pot and place in oven

8. Cook for at least six hours, turning the roast a few times throughout the cooking period

9. Meat should be falling apart at end of cooking time

10. Use two forks to shred the meat, discard large pieces of fat as you shred

11. This dish can be stored in the liquid until ready to use- just reheat in a sauce pan

12. Serve in hamburger buns with BBQ sauce

Marinated Tomatoes- From Pioneer Woman.com

1 cup Canola Oil

¼ cup Balsamic Vinegar

4 Tbsp Sugar

1 tsp Salt

Black Pepper

3 Green Onions, sliced

¼ cup Parsley, chopped

18 Basil leaves, thinly sliced

¼ tsp Ground Thyme

2 cloves Garlic, minced

2 lbs Tomatoes, about 8 (this amount is flexible based on what you have)

1. Combine all ingredients except for Tomatoes in a large bowl

2. Use a whisk to mix well

3. Add in Tomatoes

4. Allow to marinate in the fridge for at least 3-4 hours (this can also be made a day in advance)

5. Use leftovers to make bruschetta by slicing baguettes, brushing with olive oil, grilling the bread on a pan, rubbing with garlic, and then topping with tomatoes

Breaded Zucchini My own Recipe

1 large Zucchini

Milk

Bread Crumbs

Olive Oil

1. Clean Zucchini

2. Use sharp knife to slice Zucchini

3. Place sliced Zucchini into a bowl of Milk to soak

4. Pour Breadcrumbs into a separate bowl

5. Heat Olive Oil in a sauté pan

6. One by one take Zucchini from Milk and pat in the Breadcrumbs on both sides to thoroughly coat

7. Fry in the olive oil for a few minutes until golden brown

Chicken Tenders & Pretzel Rolls

Menu:
** Homemade Chicken Tenders
** Pretzel Rolls
** Salad

This meal felt fun - kinda reminding me of a county fair or something - but still maintained a healthy stance too. I actually had another veggie prepared, but forgot to serve it so that one will appear in tomorrow's post. The pretzel rolls were a blast to make, but do take a while. The chicken tenders are really easy, throw together at the last minute, kind of dish.

Pretzel Rolls – From TastyKitchen.com

1 ½ cup Water, hot (110 degrees)

1 package (1/4 ounce size) Active Dry Yeast – do not use Quick Rise Yeast

2 tsp Sugar

4 ½ cups Flour

2 tsp Salt

4 Tbsp Butter, melted

¼ cup Baking Soda

1 Egg, lightly beaten

Pretzel Salt

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Dough Hook

Parchment Paper

Stainless Steel Saucepan

Pastry Brush

1. In a mixing bowl (easiest if using a stand mixer) combine the Water and Yeast and let rest for 5 minutes.

2. Add in Sugar, Flour, Salt, and Butter

3. Use a Dough Hook to combine

4. Let rise in a warm place – or in an oven at 150 degrees – for 1 hour or until doubled in size

5. Line two – three baking sheets with parchment paper

6. Separate Dough into 18 different pieces

7. Shape into balls by pulling the sides to the center and pinching to seal

8. Place pinched side down while lightly cupping it to smooth the sides on the baking sheet

9. Allow to rise for an additional 30 minutes

10. Preheat oven to 425 degrees with oven racks at lowest and middle positions

11. In a large stainless steel saucepan bring 2 quarts of water to boil

12. Add the Baking Soda – be prepared for the brief chemical reaction

13. Reduce to a simmer

14. Place rolls one or two at a time in the poaching liquid allowing to poach for 1 minute

15. Remove with a slotted spoon and return to the baking sheet

16. Using a pastry brush, glaze each roll with the lightly beaten Egg being sure the entire roll is coated

17. Sprinkle Pretzel Salt over each roll

18. Using a sharp knife, cut an X on the top of each roll

19. Bake at 425 for 15 minutes

20. Serve with mustard

*** I baked mine for 7 minutes on the bottom rack and then 7 minutes on the higher rack. My oven is cranky though

Chicken Strips – From Pioneer Woman.com

Chicken Tenders

Buttermilk

2 cups Flour

3 tsp Lawry’s Seasoning Salt

Canola Oil

1. Clean your Chicken

2. Submerge in the Buttermilk for a minimum of 20 minutes

3. Combine the Flour and Seasoned Salt

4. Heat the Oil in a frying pan with sides

5. Coat the Chicken with the Flour mixture

6. Cook the chicken on a medium-low heat for a minute and a half per side or until browned.