Pan-seared salmon over Mediterranean tapenade

One of my favorite signature salmon recipes. The Mediterranean medley of capers, olives, sun-dried tomatoes, and arugula compliments the natural flavors of the salmon and marinade. Quick and easy for a healthy weeknight meal. Ingredients: Makes about three servings 1 lb salmon (this equates to 1/3 lb salmon per person, if you’re on the hungrier…

Italian-style arugula & tomato stir fry

Another concoction I stumbled upon while trying to pair together items I had in my fridge. Works well as a side dish, but can be eaten as a main course too. I like to pair this with a well-seasoned protein choice, like chicken or steak. Shrimp or scallops can be added to make this into…

Everything but the kitchen sink

Every week, it seems like I end up with a few outstanding items in my fridge. Rather than throw them away, I like to mix and match my leftovers and repurpose them into a quick and tasty meal. This week I had a leftover potato, some broccoli florets, deli sliced honey maple turkey, and muenster…

Cuban crock pot picadillo

A flavorful, Cuban dish that satisfies all palettes. Using a crock pot makes this dish easy to make and healthy. Recipe inspired by SkinnyTaste. Ingredients: 1 1/2 lbs lean ground beef (the original recipe calls for 2 1/2 lbs, but I like the dish saucier.) 1 cup minced onion 1 green bell pepper, diced 4 cloves…

Cheesy hot dog cups

Relive your childhood with these cheesy hot dog cups, recipe courtesy of Buzzfeed Tasty. I paired these alongside oven-baked carrot fries to add some nutritional balance. Ingredients: Makes 8 servings 8 hot dogs (I used reduced fat Hebrew Nationals) ⅓ cup ketchup 1 tablespoon yellow mustard 1 teaspoon Worcestershire sauce 8 refrigerated biscuits (I used…

Sautéed pork chops and sauerkraut

Another one of my childhood favorites – pork chops are a lean protein option that pack a lot of flavor. I prefer using bone-in chops since the meat close to the bone is more flavorful, but boneless chops work just as well for this recipe. Ingredients: Makes 2-4 servings depending on the thickness of your…

Steamed artichoke with garlic dill dipping sauce

Nothing compares to the simple pleasures in life; and nothing is more simple than a steamed artichoke. Growing up, artichokes were a staple in my diet and I was accustomed to eating them in the traditional way – dipping them in melted butter with a hint of lemon juice. But I was feeling spontaneous and wanted to…

Turkey bacon wrapped scallops

I improvised this from a Food Network recipe. I had some uncooked scallops leftover from the night before and wanted to use them in a tasty, but light appetizer dish for two. Ingredients: Makes six individual servings 6 jumbo scallops 6 pieces of turkey bacon If using jumbo scallops, you will need one piece of…

Lightened-up pork fried rice

I live my life around the belief that Asian cuisine is the solution to all of life’s problems. So it was only a matter of time before I dissected one of my takeout favorites and developed a recipe to put a healthy spin on it. This works well as both a side dish and a main…

Crab bisque with avocado, tomato, and corn relish

Make this summertime favorite at home! Recipe inspired by Eating Well.I slightly improvised this to suit my taste. For the bisque: Makes 8 servings 1 tablespoon extra-virgin olive oil 1 cup sweet corn kernels (canned) 1 cup chopped onion 1 cup diced yellow bell pepper 1 1/2 cups diced peeled russet potato 1 teaspoon smoked paprika 2…

Oven-baked carrot fries

Indulge in fries, without the guilt! Ingredients: (Makes 4 servings) One pound carrots (full-length work better than baby carrots) One tablespoon olive oil Salt Pepper Rosemary (optional) Directions Preheat your oven to 425 degrees Fahrenheit. Slice the carrots in quarters or sixths (depending on how thick you like your fries). Line a 13 x 9 inch baking…