Favorite easy recipes

Ok, so here's the deal. These are my go to recipes that I make on a regular basis. At some point there were actual recipes involved, but now I just kind of wing it and throw everything together. It just depends on how much garlic you want that night (a lot) or how much sriracha should be on that salmon (enough to make you sweat, but not enough to make your eyes water).

I will clearly never be a food writer, but take a look at the recipes below, everything is basically to taste...

Healthy chicken salad

1 Chicken breast
Nonfat Greek yogurt
garlic
avocado
spinach
tomatoes

I always bring my chicken to a boil, if fresh, for 20 mins total in the pot, wait for it to cool and then pull apart. In the mean time, mix two spoonfuls of the yogurt with half an avocado (whole avocado if it's small), half a clove of garlic, spinach and tomatoes. Mix in the chicken when it's cool and that's it!

Sriracha glazed salmon

1 salmon fillet
sriracha
brown sugar

Mix some sriracha in bowl with two tablespoons of brown sugar. Place salmon in tinfoil-covered glass dish and coat with the glaze. Bake in the over at 425 for 18 mins.

1 lb Brussel Sprouts
Chop brussel sprouts in half, place in glass dish and coat with olive oil and garlic salt and pepper. Bake at 425 for 20 mins, remove from oven, mix and drizzle with sriracha and honey, place back in over for another 20-25 mins.

Salmon rice bowl

This works with either salmon sashimi or baked salmon, both are really good.

1 salmon fillet (.4-.6 lbs)
brown rice (90 second microwave bag - 1/2 per person)
avocado
soy sauce
wasabi
egg

Bake the salmon at 425 for 18 mins. In the meantime, cook the rice. Poach an egg - I use poach pods, place the egg in the poach pod, put the pod into boiling water, cover and reduce to simmer for 4 minutes. Mix soy sauce with a chunk of wasabi and then mix that into the rice. Slice the avocado into the bowl, put the egg in and then add the salmon once done.

Baked chicken

4 boneless, skinless chicken breasts
5 oz Greek yogurt
1/2 cup Parmesan cheese (I never use all of it)
garlic salt
red pepper flakes

Mix ingredients together and coat chicken breasts. Bake at 375 for 45 minutes.

Salmon with homemade arugula pesto, asparagus and almonds

Pesto -
2 cups of packed arugula leaves, stems removed
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese (I did not use this much)
1/2 cup extra virgin olive oil
garlic
salt and pepper

Put everything but the olive oil in the food processor and chop, then slowly add in the olive oil.

Cook 1 pound of pasta, saute some asparagus, or just throw it in the oven with your salmon, combine all ingredients and sprinkle with almonds. 

Salmon and quinoa panzanella

1 salmon fillet 

1 1/2 cups cooked quinoa (microwave 90 second pouch)

1 cup quartered cherry tomatoes 

1/4 cup red wine vinegar (I used about half the dressing)

1/4 cup extra-virgin olive oil

1 cucumber, quartered lengthwise and sliced crosswise 

 

Bake salmon and cook quinoa, chop veggies, mix red wine vinegar and oil and combine all. 

that corn

2 tbsp garlic butter
three ears of corn
2 tbsp feta cheese

Melt butter over medium heat, add corn and feta, saute for about 5 minutes. Salt and pepper to taste.

Sausage stuffed portobello with avocado and cucumber salad

Two portobello mushroom caps
Three links mild/sweet Italian sausage
panko crumbs
garlic

Heat oven to 425. Remove sausage from casing and mix with panko crumbs and garlic. Fill each mushroom and bake for 18 minutes. PS - your kitchen will smell like sausage pizza.