April 1- Salsa Steaks

This is probably the easiest dinner I've ever made. It was on the table in less than 20 minutes and we both really enjoyed it. A great choice for a hectic week!

Salsa Steaks

1.5-2 lb boneless steaks

1-2 tbsp olive oil

16 oz jar salsa

1. Heat oil in a large skillet. Add steaks and brown on all sides.

2. Add salsa to the skillet and bring to a boil. Cook until steaks are cooked to desired doneness.

3. Serve over rice.

The next day, I tossed a salad with spinach, tomatoes, edamame beans, guacamole, and diced leftover salsa steak. Mmm, it was incredible. 

February 12-Citrus Salmon with Broccoli

This is one of my new favorites. The flavor of the salmon was perfection. It was easy to make. It was done in less than 25 minutes. It's healthy. An obvious, all-around win!

The original recipe comes from Better Homes and Gardens All Time Favorites 2013 Cookbook.

Citrus Salmon with Broccoli

1 lemon

1 tbsp sugar

2 tbsp butter

4 4-oz skinless salmon fillets 

Salt

Black pepper

1 tbsp snipped fresh dill

1 tbsp olive oil

1 lb broccoli, trimmed

4 cloves garlic, pealed and sliced

1. Slice half the lemon into thin slices and set aside. Juice remaining half of the lemon into a 1-cup measure; Add water to equal 1/2 cup. Stir in sugar and set aside.

2. In a very large nonstick skillet heat butter over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet. Cook 2-3 minutes or until bottom is golden brown. Turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5-6 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in another skillet heat oil over medium heat. Add broccoli and garlic to skillet. Cook over medium heat for 8-10 minutes or until crisp tender, turning often. Serve salmon with broccoli; Pour pan juices over salmon. 

Voila! A 25-minute dish that tastes like it took hours. Enjoy!

January 14-The World's Fastest Supper: Lemon Grilled Chicken

To some people this dinner may not be worth mentioning. There's nothing particularly unique or ground-breaking about it.

...Other than the fact that it was done in 15 minutes. 

...And it was delicious.

Busy food-lovers rejoice!

Lemon Grilled Chicken

2-4 chicken breasts

1 lemon

pepper

Place chicken on George Foreman grill and sprinkle with lemon juice and pepper. Grill about 10 minutes. Serve with vegetables and rice.

Chow down and spend the time you would have spent cooking with someone you love. 

August 3- Fiesta Chicken Flatbread

One of the reasons I love cooking so much is because it allows me to be creative and to tweak recipes to meet my tastes, cravings, and even my dietary restrictions. A few days ago, this lactose-intolerant gal was craving pizza. I looked through my refrigerator, collected ingredients I already had on hand, and whipped up this delicious lunch. 

I've eaten this four times this week, including today. So yummy!

Kristin's Fiesta Chicken Flatbread
1 Flatout Flatbread (flavor of your choice)
1 slice Go Veggie! Alternative Slices Pepper Jack Flavor, broken into pieces
1/2 cup cooked chicken, cut into chunks
1/4 avocado, cut into small pieces
salsa (about 4 tbsp)
Optional veggies (any odds and end you may have in your kitchen- minced garlic, chopped onion, chopped zucchini, chopped snap peas, chopped broccoli...they're all great additions!)

1. Preheat oven to 350.
2. Lay flatbread on a baking sheet and top with salsa. Spread salsa evenly so that entire surface is covered.
3. Sprinkle remaining ingredients evenly over the surface.
4. Bake 15-20 minutes.

August 24- Chicken Salad Sandwiches

I love chicken salad sandwiches but, considering the high-fat high-calorie ingredients, most health-conscious foodies consider them a splurge. Tonight I whipped up a tasty, high-protein health-ified version of this classic favorite. Served on a whole wheat English muffin, alongside fresh bing cherries.

Apple Chicken Salad

(I improvised as I went and didn't use measurements...I apologize if it's a little vague. 

Trust yourself and just add what looks right.)

Boneless, skinless chicken breast, cubed

1 small container plain Greek yogurt

1 small Granny Smith apple

1 large stalk celery, chopped

4 small fresh basil leaves, finely chopped

salt and pepper

a dash of onion powder

Toss ingredients and serve on a roll, toast, crackers, or over spinach. 

(It makes several servings, but you could eat the entire bowl 

for 375 calories. How's that for lightening up?)

July 27-Turkey Avocado Quesadillas

July has been a lazy (yet tasty) month for me. Blame it on the heat, the busyness of the summer season, or just plain laziness...Whatever the case, we haven't been missing out on delicious dishes. You can have simple and yummy. Here is another quick ready-in-5-minutes supper, for your convenience.

Turkey Avocado Quesadillas

1 large tortilla

sliced deli turkey

1 slice cheese

1/4 avocado, sliced

crushed red pepper (optional)

You probably know how to make a quesadilla...In case the summer heat makes it hard to sort through your thoughts, feel free to follow these directions: Place items on one side of a tortilla, fold in half, and grill over a skillet on each side until cheese is melted. Enjoy with salsa.

July 20- Vegetarian Swiss Muffin Melt

Tonight was one of those "me-time" chill out evenings. You know, those evenings where you sit on the couch in your pajamas and eat chocolate, while catching up on last week's episode of The Bachelorette. Nights like these and complicated recipes just don't mix. On these nights, you just want to open the fridge and throw something together out of the ingredients that you already have. 

And that was how the muffin melt was created. 

(Followed by chocolate yogurt and last week's episode of The Bachelorette). 

Vegetarian Swiss Muffin Melt

1 wheat English muffin

spinach

2 tomato slices

1-2 slices Swiss cheese

crushed red pepper

Preheat oven to 350. Split English muffin into halves and top with spinach, tomato, and cheese. Sprinkle crushed red pepper on cheese. 

Bake 10-15 minutes, until muffin is crispy and cheese is melted.

July 18-Grilled Swiss, Ham, and Pineapple Sammies

My mom came up with this delicious sandwich combination when I was a kid. There was a sandwich shop at our mall foot court that offered a similar selection, and she was inspired. Quick enough to whip up in 10 minutes, versatile enough to enjoy for lunch or dinner, tasty enough to send me into melty cheese cravings for the past week (I am now satisfied).

Grilled Swiss, Ham, and Pineapple Sammies

Deli sliced ham

Swiss cheese

Canned pineapple pieces

Deli rolls

Slice ham into thin strips and heat in a nonstick skillet, along with the pineapple pieces. Meanwhile, toast your rolls in a skillet or toaster oven. Once the ham and pineapple are heated through, divide into sections within the skillet (one section per roll). Top each section with a slice of Swiss cheese. 

Once cheese is soft, use a spatula to place the mixture into each roll.

Top with lettuce, tomato, or may if desired (I personally like them just as is). 

If you love Hawaiian style pizza, another great option is to heat up Marinara sauce for dipping. Yum!

June 1- Cherry Berry Summer Smoothie

Once June rolls around, I finally feel like I can celebrate the arrival of summer. Nothing says summer like a light, refreshing fruit smoothie.

My dad got me hooked on smoothies when I was about five or so. When my mom would work late, I used to beg him to make chocolate-banana frappes and perform a puppet show (Who could resist those little puppy dog eyes?). Ever since I was old enough to operate a blender, I started to experiment with different frappe combinations. Every blend seems to turn out different...It's always a surprise.

Tonight I was inspired by blazing heat and produce sales. What a delicious and refreshing way to welcome the month of June.

Cherry Berry Summer Smoothie

1/2 cup almond milk

1/2 cup orange juice

1/4 cup nonfat cottage cheese

4 strawberries

8 fresh cherries, pitted

5-6 ice cubes

1 tsp vanilla

Blend, pour, enjoy. 

March 28- English Muffin Pizza Pies

These are a great option for a weeknight dinner. They are easy, cute, and everyone gets to choose their own toppings- The makings for a sure crowd-pleaser. 

English Muffin Pizza Pies

English Muffins

Tomato Sauce

Assorted seasonings (red pepper, basil, garlic, oregano)

Mozzarella Cheese

Assorted toppings (olives, onions, pepperoni, tomatoes, etc.)

Preheat oven to 350.

Split muffins into halves and top with tomato sauce and seasoning.

Sprinkle with cheese and add toppings.

Bake 10 minutes.

For easy garlic bread, spread butter over muffin halves. Top with garlic powder, parmesan, and a light layer of cheese. 

February 8- Hummus Turkey Spinach Wrap (Tomorrow for Lunch)

I usually pack my lunch the night before, so that I have more time to get ready in the morning. This week I was getting a little tired of my classic go-to lunch of a turkey sandwich and apple slices. A few nights ago I decided to get a little more creative with my brown bag lunches and come up with a new twist on my classic favorite. It was so yummy that I've packed it for lunch every day this week.

Hummus Turkey Spinach Wrap
1 Tortilla (pictured: Mission Whole Wheat Tortillas)
Hummus (We picked up some homemade hummus in Anaheim last week; A delicious addition!)
Baby Spinach Leaves
2 Slice of Deli Sliced Turkey
Seasoning (I chose Dried Onion, Parsley Flakes, and a bit of Oregano)

Spread hummus across the tortilla and sprinkle with preferred spices. Top with baby spinach and turkey. (I layer the spinach first; It seems to keep everything from becoming too soggy). Beginning at one end, tightly roll the tortilla. Cut into halves or thirds. Place in a Ziploc bag and throw it into the refrigerator-In the morning, you have an easy grab-n-go lunch!