Author: Chelsea

salmon salad

Written by Chelsea on May 14, 2024. Posted in Recipes. No Comments on salmon salad

[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.25.1″ _module_preset=”default”][et_pb_row _builder_version=”4.25.1″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.25.1″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.25.1″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Ingredients

4 salmon fillets (about 6 ounces each)
2 tablespoons Slap Ya Mama seasoning (or similar Cajun seasoning)
2 tablespoons avocado oil
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup olives, sliced (Kalamata or black olives work well)
1 bell pepper (any color), sliced
1 avocado, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced

For the Creamy Balsamic Dressing:

1/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons mayonnaise
1 tablespoon honey
1 garlic clove, minced
Salt and pepper to taste

Instructions

Prep the salmon: Pat the salmon fillets dry with paper towels. Rub each fillet with the Slap Ya Mama seasoning to coat them evenly.
Cook the salmon: Heat the avocado oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Cook for 4-5 minutes on each side or until the salmon is fully cooked and flakes easily with a fork. Remove from the skillet and let cool slightly. Once cool, break into large flakes or chunks.
Prepare the salad base: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, olives, sliced bell pepper, diced avocado, crumbled feta cheese, and thinly sliced red onion.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, mayonnaise, honey, and minced garlic. Season with salt and pepper to taste until the dressing is smooth and creamy.
Add the salmon: Add the cooked salmon to the salad bowl.
Dress the salad: Drizzle the creamy balsamic dressing over the salad.
Toss and serve: Gently toss the salad to mix the ingredients and coat everything evenly with the dressing. Serve immediately for the freshest taste.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Cheesy Beefy Roll-Ups

Written by Chelsea on May 14, 2024. Posted in Dinner, Lunch, Recipes. No Comments on Cheesy Beefy Roll-Ups

Ingredients

1 lb ground beef
2 tablespoons taco seasoning
1 medium onion, finely chopped
1 bag of pre-cooked Mexican rice (about 1-2 cups, depending on preference)
1 cup shredded cheese (Mexican blend works well)
1/2 cup queso (can use jarred or homemade)
6-8 flour tortillas
Oil, for shallow frying
Optional garnishes: sour cream, salsa, guacamole, fresh cilantro

Instructions

Cook the ground beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat.
Season the beef: Stir in the taco seasoning and chopped onion, cooking until the onion is soft and translucent and the beef is well seasoned. Remove from heat.
Prepare the rice: Heat the Mexican rice according to package instructions. Set aside.
Assemble the roll-ups: Lay out a tortilla on a flat surface. Spread a thin layer of queso over the tortilla. Add a spoonful of the taco beef mixture, a spoonful of Mexican rice, and a sprinkle of shredded cheese.
Roll up the tortilla: Carefully roll the tortilla tightly around the filling, ending with the seam side down to help keep it closed.
Repeat: Continue filling and rolling the remaining tortillas.
Heat the oil: In a large, shallow pan, heat a thin layer of oil over medium-high heat. Once hot, place the roll-ups seam side down into the oil. Fry until golden brown on all sides, turning carefully with tongs.
Drain: Remove the roll-ups from the oil and drain on a paper towel-lined plate.
Serve: Cut the roll-ups in half, if desired, and serve hot with optional garnishes like sour cream, salsa, guacamole, or fresh cilantro.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Homemade Fudgy Brownies

Written by Chelsea on May 14, 2024. Posted in Desserts, Recipes. No Comments on Homemade Fudgy Brownies

Ingredients

1 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup brown sugar, packed
1 cup white sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking soda
A pinch of salt (optional, if using unsalted butter)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
Melt butter and chocolate: In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly to avoid burning. Once melted, remove from heat and let it cool slightly.
Mix sugars and wet ingredients: In a large mixing bowl, combine the brown sugar, white sugar, and vanilla extract. Add the melted butter and chocolate mixture and stir well. Beat in eggs, one at a time, ensuring each is well incorporated.
Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt (if using).
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.
Pour into the pan: Spread the batter evenly into the prepared baking pan. The batter will be thick, so use a spatula to smooth it out.
Bake: Place in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as this will dry out the brownies.
Cool and serve: Allow the brownies to cool in the pan on a wire rack before cutting into squares. The brownies will be very rich and fudgy.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Healthier Key Lime Pie

Written by Chelsea on May 13, 2024. Posted in Desserts, Recipes. No Comments on Healthier Key Lime Pie

Ingredients:

6 mini graham cracker crusts
2 cups Key Lime Greek yogurt
1 packet fat-free cheesecake flavored instant pudding mix (1 oz)
1 cup fat-free whipped cream, plus extra for topping
Lime zest or thin lime slices for garnish (optional)

Instructions:

Prepare the Filling:
- In a large mixing bowl, combine the Key Lime Greek yogurt and the fat-free cheesecake pudding mix. Stir until the mixture is smooth and thickened.
Fold in Whipped Cream:
- Gently fold in 1 cup of fat-free whipped cream into the yogurt and pudding mixture until well incorporated. This will help lighten the texture of the filling.
Fill the Crusts:
- Spoon the filling evenly into the mini graham cracker crusts, smoothing the tops with the back of a spoon or a spatula.
Chill the Pies:
- Refrigerate the pies for at least 2 hours, or until the filling is set and firm.
Serve:
- Before serving, top each pie with a dollop of fat-free whipped cream.
- Garnish with lime zest or a thin slice of lime on top for a decorative touch and a zesty flavor boost.
Optional – Additional Topping:
- If desired, right before serving, you can drizzle a little light lime syrup or a thin layer of low-sugar lime jelly over the pies for extra flavor and sweetness.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Spaghetti Squash Taco Boat

Written by Chelsea on May 13, 2024. Posted in Dinner, Recipes. No Comments on Spaghetti Squash Taco Boat

Ingredients:

2 medium spaghetti squash
1 lb ground beef or turkey
1 tbsp taco seasoning (homemade or store-bought)
1/2 cup water
1 bell pepper (any color), diced
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 ripe avocado, diced
Sour cream for garnishing
Olive oil
Salt and pepper to taste
Optional garnishes: chopped cilantro, lime wedges, sliced jalapeños

Instructions:

Preheat the Oven and Prepare Squash:
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 40-50 minutes, or until the inside is easily shredded with a fork but still holds its shape.
Cook the Taco Meat:
- While the squash is roasting, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up into small pieces as it cooks.
- Drain any excess fat, then stir in the taco seasoning and water. Bring to a simmer and let cook for another 5-7 minutes, until the mixture has thickened and is flavorful. Set aside.
Prepare the Bell Peppers:
- In another skillet, sauté the diced bell peppers in a little olive oil until they are just tender. Season with a pinch of salt and pepper. Set aside.
Assemble the Taco Boats:
- Once the spaghetti squash is cooked, remove from the oven and let cool slightly. Using a fork, gently fluff and scrape the strands to create a “spaghetti” texture, but leave them inside the shell.
- Spoon the taco meat evenly among the squash halves, followed by the sautéed bell peppers.
- Sprinkle the shredded cheese over the top of each filled squash half.
Broil the Squash:
- Place the stuffed squash halves back into the oven and broil for 3-5 minutes or until the cheese is melted and bubbly.
Garnish and Serve:
- Top each squash half with diced avocado and a dollop of sour cream.
- If desired, garnish with chopped cilantro, a squeeze of lime, or sliced jalapeños for an extra kick.
- Serve hot as a delightful, low-carb meal that captures all the taco flavors you love!

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Monte Cristo

Written by Chelsea on May 13, 2024. Posted in Breakfast, Favorites, Lunch, Recipes. No Comments on Monte Cristo

Ingredients:

4 slices of Texas toast
4 slices of ham
4 slices of turkey
4 slices of Swiss cheese
2 eggs
1/2 cup milk
1/4 teaspoon vanilla extract (optional)
Pinch of salt
2 tablespoons butter
Powdered sugar, for dusting
Jam of your choice (raspberry, strawberry, or blackberry work well)

French Toast Batter:

In a shallow dish, beat together the eggs, milk, vanilla extract, and a pinch of salt until well combined.

Instructions:

Prepare the Sandwiches:
- Lay out two slices of Texas toast. On each slice, layer one slice of Swiss cheese, followed by two slices of ham, and two slices of turkey. Top each with another slice of Swiss cheese and cover with the remaining slices of Texas toast to form two sandwiches.
Heat the Skillet:
- Melt the butter in a large skillet over medium heat. Make sure the skillet is large enough to accommodate the sandwiches.
Dip the Sandwiches:
- Dip each sandwich into the French toast batter, ensuring both sides are well-coated. Allow the excess batter to drip off.
Cook the Sandwiches:
- Place the dipped sandwiches in the heated skillet. Cook for about 3-4 minutes on each side or until each side is golden brown and crispy, and the cheese has melted.
Serve:
- Remove the sandwiches from the skillet and let them rest for a minute. Dust with powdered sugar through a sieve for a sweet finish.
- Cut the sandwiches in half, diagonally, and serve hot with a side of your chosen jam for dipping.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]