Baked salmon with Dijon thyme sauce. A few pieces of leftover flank steak to get the protein up to 8 ounces. Roasted bok choy and sautéed zucchini. For the thyme sauce I used Heb Organics Dijon (this is the only dijon mustard I’ve found that doesn’t have wine in it), coarse salt, shredded fresh thyme, some… Read More Dinner: Baked Salmon

Since it was St Patrick’s day I thought I’d go with tradition and make a corned beef and cabbage in the crock pot. Made corned beef and cabbage overnight. Only brined a few days and in Splenda but it works. Meat purists be damned, I’m keeping protocol. I did a combination of this recipe and… Read More Dinner: Corned Beef and Cabbage

Turkey cutlets in mushroom pan sauce with fresh rosemary and thyme. Steamed asparagus. I make the pan sauce by sauteeing mushrooms in a pan, adding herbs and letting it cook a few minutes.  Then add this mushroom broth (an actual commercial broth that’s protocol!) and stir it for a minute.  Then spoon over turkey.

Chicken soup from my own stock with mushrooms, spinach, jalapeños, and cilantro. Added some simple grilled chicken I’d shredded.

This is one of the rare times I used an ip packet to cook dinner. I had some leftover baked salmon I had frozen a while back so I took it out to thaw and shredded it.  I added 1/2 cup shredded celery and 1/2 cup chopped red and green bell peppers to give myself… Read More Dinner: Salmon Patties w cole slaw

Turkish lamb burger with a non-dairy tzatziki sauce (don’t ask) and red bell pepper “fries” with a cucumber salad. To make a turkish flavor I added coriander, cumin, cinnamon, chopped green onions and garlic to ground lamb meat then cooked them like regular burgers. To make the tzatziki sauce I used Walden Farms’ amazin mayo,… Read More Dinner: Turkish Lamb Burgers with Tzaztiki sauce

Grilled pork chops with mustard, grilled summer squash, grilled asparagus. Super simple:  cut up the squash and prepare the asparagus, spray with olive or grapeseed oil, throw on the grill until cooked. I rubbed some dijon mustard on the pork chops before cooking them.

This is funny because not only did I make spicy buffalo style meatballs but I used ground buffalo meat too.  HA I used Janeva’s Buffalo meatballs recipe from her cookbook and topped it with Walden Farms’ Bleu Cheese dressing. The side is my favorite simple cucumber salad.

Grilled Scallops are one of our favorite dinners!  8 ounces of scallops, even cooking it myself, can get pretty expensive though so it’s usually a special treat.  It’s a pretty simple technique – rinse and pat scallops dry.  Spray a grill pan with olive or grapeseed oil and put the scallops on the grill.  Cook… Read More Dinner: Grilled Scallops w/ Asian Style Cole slaw