Salmon with Quick Ratatouille

I absolutely loved this recipe! The ratatouille is one of the best things I've ever made! The salmon turned out perfectly too. It's a super quick recipe that's a real meal! And, I think my picture looks pretty close to the one in the recipe book too!

Salmon with Quick Ratatouille-adapted from 30-Minute Dinners by Better Homes and Gardens
Total Time: 20 Minutes
Serves 4

• 4 salmon fillets
• Penzey's Trinidad Marinade and seasoned pepper to taste
• 2 tablespoons vegetable oil
• 1 large red onion, cut into wedges
• 2 zucchini, halved lengthwise and cut into 1-inch pieces
• 1 small eggplan, peeled and cubed
• 14.5 ounce can stewed tomatoes, undrained
• 2 tablespoons Italian seasoning
• 1/2 tablespoon seasoned pepper
• 1/2 tablespoon garlic salt

Preheat oven to 450 degrees. Sprinkle fish with the trinidad marinade and seasoned pepper. Place on a baking sheet and bake until fish begins to flake (about 4-6 minutes per 1/2 inch thickness).

Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add zucchini, eggplant, tomatoes and seasonings. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve with fish.

Bruschetta Pork Chops

Fresh bruschetta is one of our new favorite things. I love how fresh everything tastes, and when you get some nice crunchy bread, and a good balsamic sauce with it, there's nothing better. Because I don't consider myself a huge tomato fan, you'd think that I wouldn't like it, but I can't get enough of this!

The original recipe calls for lamb chops, but, come on, who can afford those these days? The flavors were great, and having fresh tomatoes will make this even better!

Bruschetta Pork Chops-adapted from 30-Minute Dinners by Better Homes and Gardens
Total Time: 20 Minutes
Serves 2

• 2 pork chops, about 1-inch thick
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1-2 roma tomatoes, diced
• 1 green onion, diced
• 1/2 tablespoon dried oregano
• 1 tablespoon balsamic vinegar

Sprinkle pork chops to taste with salt and pepper. Heat oil in a large skillet over medium heat. Cook pork chops until they begin to brown on both sides and are no longer pink in the middle.

Meanwhile, in a small bowl, combine tomatoes, onion, oregano and vinegar until blended. Add additional salt and pepper to taste. Serve over pork chops.

Honey-Garlic Glazed Pork Chops

For some reason, I always remember, every time I make pork, that the first time I made it that he hates pork because it's dry and flavorless. Lets just say he isn't saying that anymore! The pork had a great breading on it, and the glaze was AMAZING! It was sweet but tangy at the same time. It was very easy to make as well, and I'd definitely recommend it to anyone!

Honey-Garlic Glazed Pork Chops-adapted from Rock Recipes
Total Time: 30 Minutes
Serves 4
Pork Chops

• 4 boneless pork loin chops
• 1 cup flour
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 1/2 tablespoon fresh ginger, grated
• 1 tablespoon ground nutmeg
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1 egg
• 2 tablespoons water
• Canola oil for frying

Honey Garlic Sauce

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 cup honey
• 1/4 cup soy sauce
• 1 teaspoon ground pepper

In a shallow bowl, combine all dry ingredients for the pork chops. In another shallow bowl whisk egg and water together. Season the pork chops with salt and pepper to taste, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the pork to get it to stick.

Heat a skillet over medium heat with about a half inch of canola oil covering the bottom. Fry pork chops for about 4 or 5 minutes per side until golden brown and crispy.

Meanwhile, in a medium saucepan add canola oil and garlic and heat over medium heat to soften garlic, but do not let it brown. Add the additional sauce ingredients and simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Serve over cooked pork chops.

Teriyaki Chicken

As a kid, my parents always made the same three chicken recipes over and over again (or at least that's how it always seemed to me at the time): lemon chicken, parmesan chicken and teriyaki chicken. I remember vividly one time where I got so mad at my dad for wanting to make chicken for dinner again. Because every time we had chicken, my mom would make a chicken casserole with the leftovers. I honestly just got sick of chicken. Which just seems crazy talk to me now.

Now, I cook chicken at least once a week and realize how versatile it can be! I can't remember the last time I've had a teriyaki chicken. The best thing about this recipe is that the teriyaki doesn't come from a bottle. I'm really starting to get into making my own sauces and mixes, instead of having to buy sodium laden bottled stuff where you don't really know what's in it or it costs a dollar every time you want to use it.

I also, as usual, didn't read through the entire recipe, so didn't realize this needed to bake for an hour. I was just too hungry to wait that long, so just mixed everything up on the stovetop. Still turned out fantastic! I've put both directions below, as I might try to bake it next time because I have a feeling it might turn out as more of a sticky consistency instead of a marinade that happened on the stove. I served this with the Fried Rice with Kale and Mushrooms and egg rolls!

Teriyaki Chicken-adapted from Mushki Loves

Total Time: 15 Minutes (stovetop), 1 hour (oven)

Serves 4

• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/4 cup water
• 1 teaspoon dry mustard
• 4 chicken breasts, chopped into bite size pieces

Stovetop Directions:

In a large skillet, over medium heat, put all ingredients. Cook until sauce is slightly thickened, and chicken is cooked through. About 15 minutes.

Oven Directions (not tested):

Preheat oven to 350 degrees. In a small saucepan, combine soy sauce, brown sugar, butter, water and dry mustard until boiling. Meanwhile, place chicken in a lightly greased baking pan. Pour mixture over pan. Cook, uncovered, for 1 hour or until bubbly.

Cranberry Meatball Skillet

To be honest, this recipe scared me. I think it was the cranberry sauce. I love dried cranberries in any sort of baked good, but have never been a cranberry sauce fan. Personally, I think that stems from my Perkins waitressing days and interesting looking turkey dinners.

Either way, I bought the whole cranberry sauce instead of the jellied stuff, which I think made quite the difference. Surprisingly, the cranberry sauce sweetness didn't override the dish. Scott shared it with coworkers and they loved it! It was very easy and quick to make too.

Cranberry Meatball Skillet-adapted from 30-Minute Dinners by Better Homes and Gardens

Total Time: 30 Minutes

Serves 4

• 16 ounce can whole cranberry sauce
• 1/3 cup water
• 2 tablespoons cider vinegar
• 16 ounce package frozen cooked Swedish-style meatballs
• 1 cup baby carrots
• 8 ounces fingerling potatoes, halved
• Salt and pepper for seasoning

In a large skillet, combine all ingredients. Bring to boiling, then reduce heat to medium and cover. Simmer for 15-20 minutes or until potatoes and carrots are tender. Season with salt and pepper.

Clubhouse Salad

My new favorite thing is hearty salads for my meals. Adding some awesome protein and a bit of sweetness is just the most tasteful and filling thing that doesn't weigh you down. Although this is a super basic recipe and you could add whatever you'd like to it, I'd certainly follow it again!

Also, in the picture is Wishbone's Guacamole Ranch. Go try it. It's amazing. That reminds me. The one thing I would add to this recipe--avocado!

Clubhouse Salad-adapted from 5 Ingredient, 15 Minute Recipes by Pillsbury
Total Time: 15 Minutes
Serves 6

• 6 slices cooked bacon, crumbled
• 10 ounces chopped romaine lettuce
• 1 1/2 cups cubed cooked chicken breasts
• 3 ounces blue cheese, crumbled
• 4 ounces dried cranberries
• 2 medium tomatoes, diced
• 3/4 cup ranch dressing (or your favorite dressing), on the side

For next time:

• 1 avocado, sliced

In a large bowl, toss all ingredients with the exception of the dressing. Serve with dressing of choice.

Lemon Orzo Salad

Orzo is one of those pastas that I had no idea what it was before I really got started cooking. It reminds me of a mix between pasta and rice as it's tiny, but a noodle all the same. This recipe has to be one of my favorites. The vegetables included in this recipe and oil-dressing reminded me of Greek-inspired dishes. It was so fresh and filling all the same. Trust me-give it a try!

Lemon Orzo Salad-adapted from Reader's Top Rated Recipes by Cooking Light
Total Time: 15 Minutes
Serves 4

• 3/4 cup uncooked orzo
• 4 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon honey
• 1/8 teaspoon black pepper
• 1 cup shredded rotisserie chicken breast
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/3 cup thinly sliced green onions
• 1 teaspoon dried dill
• 2 ounces crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl. 

Combine lemon juice and next five ingredients in a small bowl, stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken, vegetables and cheese and toss gently to combine.

Herbed Quinoa Salad

I haven't cooked with the superfood ingredient, quinoa, until NOW! And, let me tell you, it was totally worth it! The flavors in this were greek-inspired and just awesome. This was a huge hit at the Memorial Day party we went to.

Herbed Quinoa Salad-adapted from What's Gaby Cooking
Total Time: 30 Minutes
Serves 6

• 1 cup quinoa
• 2 cups chicken stock
• 1/4 cups chopped parsley
• 1 cup chopped cilantro
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped mint
• 6 tablespoons olive oil
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 cup halved kalamata olives
• 2 ounces crumbled feta cheese

Bring chicken stock and quinoa to a boil in a large pot and then reduce to a simmer. Let it cook for 15 minutes, until all the water evaporates. Remove from pot and set aside.

In a food processor, combine the spices and olive oil until it resembles a pesto. Combine the herb mixture and quinoa. Add in cucumber, tomato, olives and feta cheese. Gently toss to combine.

Summer Squash Soup

I was slightly nervous to make this soup. The last time I made a soup that required a blender was a split pea soup, that I didn't even put on this blog. However, I'm INCREDIBLY glad I tried this soup! I added some crushed red pepper and it made all the difference in the flavor of this soup! It's a hearty soup with a lot of nutrients. The romano cheese also made the flavors great. I had extra green onions, so I chopped them up for an additional garnish.

Summer Squash Soup-adapted from Healthy Cooking Recipe Cards by Taste of Home
Total Time: 30 Minutes
Serves 8

• 2 large sweet onions, chopped
• 1 medium leek (white portion only), chopped
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 6 medium yellow summer squash, cubed
• 4 cups chicken broth
• 4 fresh thyme sprigs
• 1/4 teaspoon salt
• 2 teaspoons lemon juice
• 1/8 teaspoon hot pepper sauce
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup romano cheese

In a large saucepan, saute the onions, leek and garlic in oil until tender. Add squash and saute 5 minutes longer. Add broth, thyme, and salt and bring to a boil. Reduce heat and cover and simmer for 20 minutes, or until squash is tender.

Discard thyme sprigs. Cool slightly. In a blender, process soup in batched until smooth. Return all to the pan, stir in lemon juice, hot pepper sauce, pepper and red pepper flakes and heat through. Sprinkle each serving with romano cheese.

Avocado and Edamame Salad

Ever since I found this recipe, I've been excited to make it. It's go som great super foods! Can you say edamame AND avocado? And those are two of my new favorites. The dressing had great flavor, the edamame was crunchy and the avocado gave it that sweet, oily taste! I would highly recommend this the next time you need some good, healthy lunch or snack foods!

This salad, along with the dressing, actually lasted an extra couple of days pretty well! The only exception being the avocado browning slightly. It's not like lettuce salads that get soggy right away.

Avocado and Edamame Salad-adapted from Joy the Baker
Total Time: 10 Minutes
Serves 4

• 16 ounce bag frozen shelled edamame, thawed
• 1 garlic clove, minced
• 1 teaspoon grated, fresh ginger
• 2 teaspoons honey
• 1/4 cup seasoned rice vinegar
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• Pinch of salt and black pepper
• 1/2 cup sliced green onion
• 5 to 8 radishes, sliced
• 1 ripe avocado, sliced
• Sesame seeds

Heat the edamame in a microwave safe bowl for about 5 minutes until warm and slightly tender.

In the meantime, make the dressing. In a small bowl, whisk together garlic, ginger, honey, rice vinegar, olive oil, lime juice, salt and pepper.

In a medium bowl, combine cooked edamame, green onions, radishes and avocado and top with sesame seeds. Toss with prepared dressing and serve.

Cajun Cornmeal Crusted Fish

This recipe called for catfish, but I used swai instead and it ended up delicious! The cajun seasoning adds a lot to this simple fish recipe. Also, the amount of cornmeal mix was perfect-I didn't have a ton leftover like I normally do with breading meats.

Cajun Cornmeal Crusted Fish-adapted from Cooking Light's 'Comfort Food'
Total Time: 20 Minutes
Serves 4

• 3 bacon slices
• 1/3 cup yellow cornmeal
• 2 teaspoons cajun seasoning
• 4 fish fillets

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Reserve bacon for another use.

Combine cornmeal and cajun seasoning in a shallow dish. Dredge fillets in cornmeal mixture. Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

Lemon Chicken with Olives & Ricotta

I made this meal for a Sunday night dinner with our best friend that just moved in a few doors down. We have been trying to trade off making meals for each other once a week so we always have something healthy and new to try!

This chicken had a lot of flavor, and I LOVED the ricotta cheese. I seriously think that is my new favorit ingredient. I would probably add it to pretty much anything if it sounded right. The one thing that could've been added to this recipe would be artichoke hearts. I normally have a few cans in the pantry, just in case, but I somehow missed it this time around. (I did add it to the recipe below, so I don't forget next time).

Lemon Chicken with Olives & Ricotta Cheese

Lemon Chicken with Olives & Ricotta-adapted from '30 Minute Dinners' by Better Homes and Gardens

Total Time: 30 Minutes

Serves 4

• 8 no-boil lasagna noodles
• 1 teaspoon olive oil
• 1 lemon
• 4 skinless, boneless chicken breasts
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 cup pitted green olives
• 1/2 cup chopped artichoke hearts
• 1 cup ricotta cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

In a large sauce pan, or Dutch oven, bring 3 inches of water to boiling. Add noodles and the 1 teaspoon oil. Cover and cook for 6 minutes, or until tender; drain. Lay noodles in a single layer on waxed paper; set aside.

Meanwhile, shred peel from lemon; set aside. Halve lemon and juice one half. Sprinkle chicken with the lemon peel, salt and pepper.

In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add chicken; cook about 10 minutes, or until no longer pink, turning once halfway through cooking. Add olives and artichoke hearts; heat through. Remove from heat.

In a microwave safe bowl, combine lemon juice, ricotta cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Microwave for 30 seconds, stirring once.

Spoon ricotta mixture into four bowls. Top with the noodles, chicken, artichoke hearts and olives.