4 5-oz skinless salmon filets
2 tbsp. dijon mustard
1 tbsp. light mayonnaise
2 tsp. pure maple syrup
sea salt and black pepper
Preheat oven to 400. Cover baking sheet with foil. Mix mustard, mayo, and syrup in a small bowl. Add filets to baking sheet, and season with salt and pepper. Spread mixture evenly over filets. Bake 10-12 minutes or until cooked thoroughly. Serve.
The recipe for coleslaw is 1 1/2 cups of tricolor coleslaw mix, with 1 tbsp. Kraft Creamy Poppy Seed dressing and the juice of one lemon or lime wedge.
The green beans are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
I always keep
salad ingredients prepped in the fridge that way I can make a side salad
quickly. http://harddoesnotequalimpossible.blogspot.com/2015/03/menu-planning-and-meal-prep.html
1 lb. 93/7 lean ground beef, browned and drained
1/2 medium onion, chopped
1 medium potato peeled and diced
1 1/2 cups chopped carrots
1/2 tsp. Mrs. Dash
1 (10.5 oz) can cream of mushroom soup
1/2 cup milk 1%
1 1/2 cups cooked macaroni
2 cups great value fancy low-moisture part-skim mozzarella
cheese shredded
Combine all ingredients except milk, macaroni, and cheese in
a greased 3 1/2 to 5 quart crockpot. Stir to combine. Cover and cook on low 6-10 hours or on high 3-4
hours. Stir in milk and cooked macaroni during the last 30 minutes off cooking
on low or the last 15 minutes if on high. Sprinkle shredded cheese over top.
The vegetables are the frozen mixed ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
I always keep
salad ingredients prepped in the fridge that way I can make a side salad
quickly. http://harddoesnotequalimpossible.blogspot.com/2015/03/menu-planning-and-meal-prep.html 
Meat and Potato Casserole
1 lb 93/7 lean ground beef
1/2 medium onion, chopped
1 1/2 tsp. Italian seasoning
4 medium potatoes, peeled and thinly sliced
1 (10.5 oz) can cream of mushroom soup
1/3 cup water
1/2 tsp. Mrs. Dash
1/4 tsp black pepper
Preheat oven to 350. Spray a 9x13 inch baking dish with Pam.
In a frying pan, brown beef and onion together until beef is done. Stir Italian
seasoning into beef mixture. Lay a third
of the potatoes on bottom of the baking dish. Sprinkle potatoes with some of
the Mrs. Dash and some pepper. Spread half the beef mixture on top. Repeat
layers, ending with potato layer. Combine soup and water. Spread soup mixture
over top. Cover and back 1 hour.
I found some frozen mixed vegetables that come in their own cheese sauce so I thought I would give them a try. I steamed them right in the bag. Once they were done I stirred them really well to mix in the cheese sauce.
2 limes, juiced
1 cup. shredded mozzarella cheese
4 long green chile peppers, roasted
1 lb. boneless skinless chicken breast
2 tsp. taco seasoning
Preheat oven to 400. Arrange chicken in a 9x13 inch baking dish;
pour lime juice evenly over chicken. Season with taco seasoning (that's 1/2 tsp
per chicken breast or whatever your taste buds tell you). Lay one roasted green chile over each
chicken breast. Cover dish with foil; bake for 30 minutes. Sprinkle cheese evenly over chicken; bake
uncovered an additional 5 minutes or until cheese melts.
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1/4 tsp. sea salt
1/2 tsp. black pepper
Mix everything together and then store in an airtight container. I have a feeling that I am going to be using this spice mix a whole lot!
1. Prepare chiles: Clean and dry thoroughly.
2. Prepare oven: Pre-heat broiler.
3. Char chiles: Place cleaned chiles on a foil lined baking sheet and place under broiler. Broil 10-15 minutes turning several times to make sure char each side. The chiles won't be entirely blackened, but should be charred about 60%.
4. Remove from heat: Carefully remove the charred chiles from under the broiler.
5. Sweat chiles: Carefully place the chiles into a plastic ziplock baggy and seal it. This will steam the chiles and make the removal of the skin easier. Sweat for 15-20 minutes.
6. Remove skin: Remove one chile at a time and gently pull the skin off. Use a knife to remove any skin that sticks. Split the chile open and remove seeds.
7. Use or store: When the chiles are peeled you can use them right away or you can freeze them for later use.
It's super simple and I totally recommend roasting your own. No more canned green chiles for me!
The green beans are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
1/4 cup. panko bread crumbs
2 tbsp. 1% milk
2 large egg white
1/4 tsp black pepper
2 tsp. McCormick Grill Mates 25% less sodium Montreal
chicken seasoning
2 lb. lean 93/7 ground turkey
Spray a large pan with Pam and heat to medium high. Combine bread crumbs, milk, and egg whites in
a large bowl. Add turkey, steak seasoning, and pepper. Using hands, gently mix
until blended. Divide mixture into 6 equal portions and shape into 1/2 inch
thick patties. Place patties in pan. Cook
13-15 minutes or until done, flipping patties half way through cook time. Remove from pan and let rest 5-8 minutes.
To assemble the burgers I used hamburger buns, as per my husband's request, usually I like to use sandwich thins. I spread spicy hot mustard on the top bun and a wedge of Laughing Cow Light Swiss Cheese on top of the mustard. Turkey patty went on the bottom bun. Then because I had some leftover roasted green chiles I added one to the top of the patty. Placed a slice of tomato and a couple slices of pickles on top of the turkey patty. Put the lid on the burger and added a serving of Special K Sour Cream and Chives Cracker Chips. Yum, yum, yum!
