Tuesday, July 26, 2011

Today I am just sharing an idea for my Tarragon Salmon as a salad. I made the salmon per the recipe but broke it up over some mixed greens with fresh grated parmesan cheese, baby portabella mushrooms, grape tomatoes, and Ken's Light Poppy Seed dressing. It was an awesome and a very filling salad!!

You should give it a try!!

Monday, July 18, 2011

BLT Pasta Salad

1 lb corkscrew pasta
1/2 cup milk
1/2 lb lean bacon
1 pint grape tomatoes, halved
1 tsp dried thyme or 1 tbs fresh
1 glove garlic, minced
1/2 cup light mayo
1/4 cup reduced fat sour cream
12oz bag chopped romaine

cook pasta according to package direction, drain and mix with milk. sprinkle with salt and pepper and Set aside.
Cook all but two pieces of bacon whole. Set aside.
Chop the remaining two pieces of bacon and cook in a fry pan on medium low, rendering the fat, for 3-5 minutes. Add garlic, thyme, and tomatoes and heat through. Sprinkle with salt and pepper.
Mix mayo, sour cream, pinch of salt and pepper, and combine.
Crumble bacon and mix everything except lettuce together in a large bowl until evenly combine. Fold in lettuce and serve at room temperature or cold from the fridge.

Tuesday, July 12, 2011

Broiled Italian Salmon

Super Easy!!

Italian Seasoning
grated parmesan

Sprinkle salmon filets with a pinch of salt, pepper, italian seasoning and bake under broiler for 3 minutes. Sprinkle with grated parmesan and bake about 3 more minutes for medium and 5 minutes for well done.

Cook time based on 4-6 oz portions.

Wednesday, July 6, 2011

Sauted Flounder with mushroom and shallot

1 tbs butter
1 package sliced portabellas
1 shallot minced
1 clove garlic minced
1/4 cup dry white wine
1/4 cup chicken stock
salt and pepper
4 flounder filets

Heat 1 tbs butter in a large skillet and cook mushrooms, shallot, and garlic about 6-8 minutes until tender. Add wine and let reduce 2 minutes, then add chicken stock, pinch of salt and pepper. Salt and pepper fish and nestle to bottom of pan under mushroom sauce. Cook for 10 minutes until cook through. Ready to serve!! 

*any white fish works well with this recipe.

Please excuse the poor picuture