Check out these fast, easy, and super delicious dinner ideas! Make extra for lunch the following day to help save time in the morning, and save money!
Super Simple Seared Salmon and Baby Bok Choy
Ingredients
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
Note
This is a quick and easy dinner for any night! Go ahead and cook up more Bok Choy, for lunch leftovers tomorrow!
Directions
Step 1
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For salmon: preheat oven to 425F. Rub mustard and honey on flesh of each fillet. (Note: if you don't have honey, any other sweetener, such as maple syrup, agave, or brown sugar will work. Just don't omit, as it causes the browning!). In a pan, over medium high heat, place fillets flesh down. Sauté about 3 minutes, or until browning. Turn fillets over and place entire pan in oven for about 4 minutes. Salmon will be medium rare when albumin (white part) is beginning to flake off. |
Step 2
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For Bok Choy: lightly coat a pan with grape seed oil. Over high heat, add garlic and Bok Choy. Sauté 4-5 minutes. |
Cucumber-Fennel Salad with Herbed Greek Yogurt
Serves
| 8-10 |
Prep time
| 30 minutes |
Dietary
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Vegetarian
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Meal type
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Main Dish, Salad, Side Dish
|
Misc
|
Serve Cold
|
Website
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Foodandwine.com
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Ingredients
- 1 cup Plain, fat free Greek yogurt
- 3 tablespoons White wine vinegar
- 1/2 cup Chopped parsley
- 1/4 cup Snipped chives
- 4 English cucumbers—halved lengthwise, seedeand thinly sliced on a diagonal
- 2 fennel bulbs—halved lengthwise, cored and very thinly sliced
- 7 Celery ribs, thinly sliced crosswise
- 1 cup Scallions, thinly sliced
Note
Add some grilled chicken, seared salmon, or even some white beans and you've got a great meal!
Directions
Step 1
|
In a large bowl, whisk the Greek yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve. |
Chickpea and Red Onion Salad
Ingredients
- 1/4 cup Red onion, slivered
- 1(19oz) can Chickpeas, rinsed and drained
- 1/2 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 tablespoon Capers, rinsed and chopped
- Salt and pepper to taste
- Lettuce leaves
Note
Add some grilled chicken or fish alongside and you've got great quick and easy meal!
Directions
Step 1
|
Place onion in a medium bowl, cover with cold water and let soak for 10 minutes. Drain well and place in a salad bowl.
Add chickpeas, parsley, lemon juice, oil and capers; stir to combine. Season with salt and pepper. Serve on lettuce leaves.
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Want more? Check out Food & Wine for recipes like Roasted Carrot and Avocado Salad with Citrus Dressing or Eating Well’s Chicken & White Bean Salad!
Have you ever thought that food may play a role in your mood? Well, it just may. Usually our mood helps determine what we choose for food, but perhaps we should let our food help improve our mood! Foods rich in omega 3 fatty acid, folic acid, tryptophan, and selenium may help with memory, as well as mood improvement according to abc’s KABC-TV. Check out this link to read more!
Try this Super Easy Salmon Salad recipe for a healthy helping of omega 3’s! Great served with lettuce, whole grain crackers, or whole-grain pita bread!
Super Easy Salmon Salad
Ingredients
- 2 (15oz) cans salmon, drained
- 1 tablespoon plain, non-fat yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons lemon juice
- 4 tablespoons fresh chopped dill
- 1/4 teaspoon black pepper
Directions
Step 1
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Add salmon to a large bowl, and fork to gently seperate. Add all other ingredients and mix well. |
Try this medley of root vegetables, roasted to perfection with a tad of maple syrup! Try Brussel’s sprouts, carrots, sweet potatoes, turnips, parsnips, butternut squash, beets, or whatever you have on hand! Quick, easy, delicious, and nutritious!
Maple Roasted Root Vegetables
A medley of root vegetables, sweetened with a tad of maple syrup!
Ingredients
- 1 Large Sweet potato
- 2 cups Brussel's sprouts
- 2 Large Carrots
- 1 Large Parsnip
- 3-4 teaspoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Maple Syrup
Directions
Step 1
|
Preheat oven to 450F. Halve Brussel's sprouts, and cube all other vegetables into ~1/2 inch slices. |
Step 2
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Spray a 13x9inch baking dish with cooking spray. Add all chopped vegetables, salt, pepper, and olive oil. Toss to coat. |
Step 3
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Bake for about 10 minutes. Drizzle with syrup and bake for an additional 20 minutes, stirring once during. Enjoy! |
Roasted Carrot and Quinoa Salad
Absolutely delicious! Red quinoa works great, but any quinoa works.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon ground tumeric
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- salt
- pepper
- 4 Large carrots (thinly sliced)
- 1 Small red onion (thinly sliced)
- 4 tablespoons extra virgin olive oil
- 1/2 cup walnuts
- 1 cup quinoa (red)
- 2 cups water
- 2 tablespoons lemon juice
- 5oz mixed salad greens
- 1/2 teaspoon lemon zest (finely grated)
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons flat leaf parsley (chopped)
Directions
Step 1
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Preheat oven to 400F. Mix spices and about 1 tsp each salt and black pepper in a small bowl. In a seperate bowl, toss carrots and onions with 1 Tb oil. Add 1 Tb spice mixture, tossing to coat. Spread on baking sheet and roast for 20-25 minutes until tender. Stir once or twice. |
Step 2
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While vegetables are roasting, spread walnuts on pie plate and bake for about 7 minutes, until golden. Coarsely chop when cooled. |
Step 3
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In medium saucepan, combine quinoa with 2 tsp spice mix and water and boil. Cover and simmer over low heat until water is absorbed and quinoa is tender (about 17 minutes). Uncover and fluff using fork. Cool slightly. |
Step 4
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In large bowl, whisk 1 Tb oil with 1 Tb lemon juice and season with salt and pepper. Add salad greens, tossing to coat. Spread greens on a plate. In same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard, and 1 tsp of spice mix. Add quinoa, walnuts, cranberries, parsley, and roasted vegetables, tossing well. Spoon quinoa mix over greens and enjoy! |