Monthly Archives: March 2013

Salmon with a Tangerine & Ginger Relish

The fresh tangerine relish is light and refreshing when served over perfectly oven roasted salmon. Serve with a mixed green salad or steamed veggies for a complete and satisfying spring meal.

salmon

Ingredients:
4 (5-6 oz) skin-on salmon fillets
2 tsp olive oil
salt & black pepper, to taste
4 tangerines (or oranges, mandarines, etc)
1 scallion, thinly sliced
1 1/2 tsp grated fresh ginger
2 tsp fresh lemon juice
2 tsp olive oil
black pepper, to taste

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Lemony Chicken Milanese with Arugula

A fresh and bright meal – perfect for a light dinner or a weekend lunch. The peppery arugula and bright acidity of the lemon pair well with the lightly pan fried chicken breast. 

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Ingredients:
4 (4-oz) skinless, boneless chicken breasts
2 large eggs
1 1/4 cups panko bread crumbs
3 Tbsp chopped fresh parsley, divided
2 tsp chopped fresh oregano
salt and pepper, to taste
4 Tbsp olive oil, divided
2 Tbsp fresh lemon juice
2 cups baby arugula leaves (about 2 oz)
1 fresh tomato, chopped

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Meatless Monday – Hot & Sour Soup

Soup is perfect on this snowy and cold… spring day?? With almost a foot of snow on the ground, it still feels like winter to me! This spicy soup will be sure to warm you up!

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Ingredients:
8 cups chicken broth (or vegetable broth for a true vegetarian dish)
1/4 cup dried wood ear mushrooms (optional.. doesn’t add much flavor, just adds texture)
1/2 cup dried lily buds (optional.. I couldn’t find them)
1 1/2 cups sliced shiitake mushrooms
2 large eggs, lightly beaten
6 Tbsp balsamic vinegar
1/4 cup dark low-sodium soy sauce
2 Tbsp red chile paste (I use Sriracha)
1 cup diced firm tofu
1 cup julienned bamboo shoots
1 bunch scallions, thinly sliced
2 Tbsp toasted sesame oil
4 Tbsp cornstarch dissolved in 4 Tbsp cold water

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Asparagus Ribbon Salad

With spring, comes asparagus! While it sure doesn’t feel like spring here in Missouri, this asparagus salad with tomatoes, a light dressing, and goat cheese will bring spring to your taste buds! No need to cook the asparagus when thinly slicing it with a vegetable peeler!

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Ingredients:
1 lb large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 Tbsp finely chopped fresh chives
2 Tbsp fresh lemon juice
2 tsp olive oil
1/2 tsp ground black pepper
1/2 tsp Dijon mustard
1/4 tsp sugar
1/2 tsp salt
1/2 cup crumbled goat cheese

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Mini Eggplant Pizzas

Instead of a pizza crust, up your veggie intake with a eggplant “crust”! A fun way to get the whole family involved in pizza night – have each family member top their own mini eggplant pizza with their favorite toppings. I love making mine with mini pepperonis and sautéed mushrooms & onions!

eggplant pizza

Ingredients:
1 eggplant sliced into 1/2-3/4 inch rounds
2 cloves garlic, crushed
2 Tbsp olive oil, divided
2 cups petite diced tomatoes (I use canned)
2-3 tsp italian seasoning, divided
1/2 tsp dried oregano
1/3 cup grated parmesan cheese
1/3 cup low-fat shredded mozzarella cheese
pizza toppings

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“Healthified” Creamy Chicken Salad

Chicken salad is often loaded in calories and fat from the heavy mayo used to dress the salad. To “healthify” the dish while keeping the creaminess, replace the heavy mayo with a combination of plain green yogurt and a lighter olive oil based mayonnaise. Same great flavor with a lot less calories!

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Ingredients:
2 pounds skinless, boneless chicken breasts
1/2 cup light olive oil based mayo
1/2 cup plain fat-free Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 tsp honey
1/2 tsp ground black pepper
1/3 cup chopped celery
1/3 cup dried cranberries
7 Tbsp coarsely chopped smoked almonds
6 cups mixed salad greens

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Grilled Flank Steak with Soy-Mustard Sauce

Flank steak pairs deliciously with this flavorful sauce. Serve with some grilled garlicky asparagus for a delightful dinner. Flank steak is a lean cut of beef, so it is important to cut thinly across the grain to yield a more tender steak.

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Ingredients:
1 lb flank steak, trimmed of fat
salt and pepper, to taste
cooking spray
1 tsp canola oil
1 1/2 tsp minced fresh garlic
2 Tbsp low-sodium soy sauce
1 tsp Dijon mustard
3/4 tsp sugar
1 1/2 Tbsp heavy whipping cream
2 Tbsp chopped fresh cilantro

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