Recipes

[candys mine]

@walkerOOPS, Thanks for the Reminder.

               How about Goat Cheese? 

[GenXmuse]

Salmon with Goat Cheese & Herbs

This Salmon with Goat Cheese & Herbs is pan seared and a delicious way to add some seafood to your diet. It's also a low carb recipe that

5 from 13 votes

Course: dinner

Cuisine: American

Keyword: pan seared salmon, salmon with goat cheese, salmon with goat cheese & herbs

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 2 6 oz. servings of salmon

Author: Rachel

Equipment

• Cast iron pan or non-stick pan

Ingredients

• 3 Tbsp. extra virgin olive oil + an additional drizzle for each piece of the fish at the end
• 2 6oz pieces of salmon
• 2 Tbsp. fresh thyme, chopped well
• 2 Tbsp. fresh oregano, chopped well
• 2 Tbsp. fresh parsley, chopped well
• 4 oz. goat cheese crumbles This should actually make enough for 3-4 pieces of fish.
• 4 Tbsp. fresh squeezed lemon juice
• Sea salt and pepper to taste
• Optional: Red pepper flakes

Instructions

• In a small bowl, mix together goat cheese crumbles and chopped herbs. Set aside.
• Cut the salmon fillet into 6 oz. portions. Season with salt and pepper.
• Heat a cast iron or non-stick pan over a medium flame and then add the 3 Tbsp. of olive oil. Heat the oil through and then add the fish, skin side up.
• Heat the oil through and then add the fish, skin side up, for four minutes.
• Flip with a spatula and then cook for another 3-4 minutes with the skin side down. Drizzle with half the lemon juice about halfway through this time.
• When time is up remove the pan from the burner and then spoon the goat cheese mix to the top of the salmon.
• Drizzle the rest of the lemon juice over the salmon and add another light drizzle of olive oil to each piece.
• Finish with additional pepper and sea salt to taste and a sprinkle of red pepper flakes. Serve with arugula or potatoes! Enjoy!

Hmm, maybe peaches?

[RespectLife]

I just copied this the other day from onedishkitchen.com

I would have never thought to add peaches to Rice Pudding!

Anyone looking for small portion ideas for meals, check out her site!

Small Batch Creamy Peach Rice Pudding

Equipment  5 x 7 inch baking dish

Ingredients

• 1 large egg
• ¾ cup milk
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 3 tablespoons sugar
• ½ teaspoon vanilla extract
• 1 cup chopped peaches (about 1 large peach)
• ¼ cup chopped toasted pecans (see notes)
• 1 cup cooked rice
• Optional: whipped cream

Instructions

• Prepare the Oven and Dish: Start by preheating your oven to 325° F (165° C). Take a 5x7-inch baking dish and lightly grease it with butter.
• Mix the Ingredients: In a medium-sized bowl, whisk together the egg, milk, salt, spices, sugar, and vanilla extract until well combined.
• Add Peaches, Pecans, and Rice: Gently fold in the chopped peaches, pecans, and cooked rice into the mixture.
• Transfer to Baking Dish: Pour this mixture into your prepared baking dish, spreading it evenly.
• Prepare a Water Bath: Boil water in a kettle. Place the 5x7-inch dish inside a larger baking pan (a 9x13-inch pan works well). Carefully pour the boiling water into the larger pan until it reaches halfway up the sides of the smaller dish. Tip: Using a large-rimmed baking sheet under the larger pan can make handling easier.
• Bake the Pudding: Carefully place the pan in the oven. Bake for 50-55 minutes, or until the pudding is lightly browned and set. Caution: When removing the pudding, be mindful of the hot water bath.
• Serving: Allow the pudding to cool slightly. For an added touch, top with whipped cream before serving.

 

• Use any kind of leftover rice: Any cooked rice is great for making a classic rice pudding.
• Recipe doubles well: If you'd like to make extra rice pudding, just double the ingredients in the recipe and use a larger baking dish.
• Add a creamy topping: Top with a scoop of ice cream

How To Toast PecansPour 1/4 cup of chopped pecans into a small skillet over medium heat and stir the nuts in the pan until they are lightly toasted, about 3-5 minutes.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 54g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 375mg | Potassium: 310mg | Fiber: 1g | Sugar: 29g | Vitamin A: 573IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg

Next how about Black Beans??

[GenXmuse]

Guacamole Burrito

Prep Time 15minutes minutes

Cook Time 20minutes minutes

Total Time 35minutes minutes

Servings 2 servings

This vegan recipe features a savory guacamole burrito loaded with balsamic roasted tomatoes, black beans, and garlic.

Ingredients

• ▢ 2 ten-inch tortillas
• ▢ 3 avocados
• ▢ 1/2 cup cooked black beans (canned is what I use)
• ▢ 20 grape tomatoes halved (about 1 cup)
• ▢ 5 garlic cloves sliced
• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 tablespoon olive oil
• ▢ 3/4 teaspoon salt
• ▢ 1/2 teaspoon pepper

Instructions

• Add grape tomatoes, sliced garlic, balsamic vinegar, and olive oil to a 20 ounce baking dish. Stir so that they are well-mixed. Cover with a lid or foil and bake at 400 F until the tomatoes have collapsed, 20 to 30 minutes. Remove from the oven and set aside while it cools.
• Add avocados to a mixing bowl and coarsely mash them so that they have a chunky texture. Add black beans, salt, and pepper to the same bowl, mixing everything together. Lastly, add the roasted tomatoes and sliced garlic (without the remaining balsamic and olive oil liquid) to the same bowl and stir until everything is well mixed.
• Prepare two square pieces of foil, about 1 foot on each side. Place one tortilla on each. Distribute the guacamole mixture evenly between the two tortillas. Wrap into burritos. Then wrap the foil around each burrito to secure it.

NUTRITION

1127 kcal/serving

NOTES & TIPS

These guacamole burritos are vegan, but if you want to un-veganize this recipe, add 1 cup of shredded sharp cheddar cheese for extra flavor and pop of yellow.

Next ingredient is...drumroll....summer corn or a recipe you're dying to share!

[walker]

CORN-on-the-Cob Salad

1 (7 oz) bag torn mixed Italian Greens 

2 ears of CORN-on-the-Cob, grilled, cooked, kernels 

   removed

10-12 Cherry Tomatoes, halved

1/3 cup Zesty Italian Dressing

1/4 cup shredded Parmesan Cheese

Toss greens with CORN and tomatoes.  Add dressing; toss lightly.  Sprinkle with cheese before serving.

NEXT ... Anything CHOCOLATE

[GenXmuse]

@walker This looks so good! Definitely on my menu this week. 

Frozen Hot Chocolate | Keto, No Added Sugar

This low carb twist on the classic NYC treat is so decadent and chocolaty that you will not miss the sugar or carbs one bit!

Prep Time 5minutes minutes

Total Time 5minutes minutes

Servings 4 servings

Author Sabra - This Mom's Menu

Ingredients

• 1 cup Half and Half or canned coconut milk
• 1 cup Unsweetened Almond Milk or other milk
• 2-3 tablespoon Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract
• 15 drops Liquid Stevia or to taste
• ¼ cup Confectioners Erythritol or to taste
• 2 tablespoon Sugar Free Chocolate Chips optional
• 2 cups of ice
• Whipped Cream and Sugar Free Chocolate Chips for topping optional

Instructions

• Combine all ingredients except ice and chocolate chips in a blender. I recommend adding the sweetener a little at a time and tasting after each addition.
• When everything is well combined and you have reached your desired level of sweetness, add the ice and chocolate chips and blend until smooth and creamy.
• Serve immediately and enjoy!

Nutrition

Serving: 1cup | Calories: 96kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 119mg | Fiber: 1g | Vitamin A: 215IU | Vitamin C: 0.6mg | Calcium: 142mg | Iron: 0.4mg

Next Ingredient: Poster's Choice