4 oz salmon
1 tbsp avocado oil or olive oil would also work
mixed baby potatoes (I prefer the baby purple potatoes but they were out)
4 cloves garlic,
a tbsp of basil pesto
spinach (about 2 cups)
pinch of thyme
herbs de Provence
Mrs Dash garlic and herbs
This was all cooked in my electric skillet. First I started the potatoes because they take longest to get done, fried them up in a tbsp of avocado oil, garlic and onion. Then added the salmon about 15 minutes before the potatoes were done. Brown on both sides quickly, then add half a cup of water and put the lid on it. Last 5 minutes added spinach and pesto to potatoes. Enjoy!
Salmon With Spinach and Rice
For easier meal prep this week I first cooked a large batch of brown rice in my electric skillet adding red pepper flakes and Mrs Dash garlic and herbs to it. Once done I cleaned the skillet and fried up two 4 oz pieces of salmon in it along with half an onion sliced up and again Mrs Dash seasoning. At the last minute I added the spinach, a cup of the brown rice I cooked and covered it with the lid until the spinach welted which is about a minute. Stir and serve! I sprinkled a little bit of freshly grated Parmesan cheese over it.
No salt added!
8 oz salmon
half an onion
cup of cooked brown rice (I cooked it myself rather than ready made rice as they’re too high in sodium content)
8 oz baby spinach
Mrs Dash garlic and herbs
red pepper flakes
1 tbsp avocado oil to fry the fish in.
Fry up the salmon fillets in an electric skillet, season the salmon with a little sea salt and Mrs Dash garlic and herbs seasoning. I then added minced garlic, 3 cloves, and a diced red onion. When the salmon is done, squirt lemon juice over it and transfer to plates.
I then put a container of spinach and arugula into the skillet with the onion and garlic and quickly stir fry it for a minute and it's done! Quick, healthy and easy.
Recipe and pictures by Scott and Fran Undercoffer :)
Appliance used: Ninja.
The tilapia and salmon were frozen so take a little longer to cook than if it were fresh so adjust your cooking time if you have fresh fish!
Spray non-stick foil in non stick spray and sprinkle some Mrs Dash and Old Bay seasoning on the fish. Add the veggies and cook on oven setting at 425F for 45-60 minutes.
Recipe and picture by Tina Smith :)
Appliance used: skillet.
On the Woo Pig Sooie Rollin Cafe we fixed up a shrimp / veggie stir fry.
2 small potatoes
1 zucchini squash
1 can sliced mushrooms
1/2 Vidalia onion
1 can baby corn
Fried up in a bit of olive oil and seasoned with garlic and Season All.
When done removed from skillet and added butter, shrimp, lemon pepper and lime juice. Cooked till brown.
Mixed with veggies to make a great stir fry.
Recipe and pictures by Yardie GirlTruckin'.
Appliance used: skillet.
Did up some Jamaican Escovitch Fish for hubby tonight. Traditionally done with either red snapper fish or sliced kingfish (must be a meaty fish :)).
Wash fish with lime juice and rinse with water. Pat dry. ..very dry. Season with salt and pepper. Let marinate for at least an hour,preferably. Cut up (julienne)some carrots, bell peppers, an onion and scotch bonnet peppers (not shown in my pic).Any other pepper can be used.
Heat oil and pan fry fish until crispy.
When fried, put fish aside. Pour out oil but save for later use.
Add about 1/2-3/4 cup vinegar and 2tbsp of the oil that cooked the fish to pot and bring to a gentle boil. Add cut veggies along with fresh thyme, a few pimento seeds. Lower heat to a simmer and cook for another 3-5 mins or until onions get translucent. Let cool for a few minutes.
Place fish in a dish and spoon veggies over fish with some of the sauce. Let sit for about an hour preferably. Can be eaten hot or cold. The older the better...allowing more time for the sauce to soak in.
Mesquite-Spiced ribs, Brisket Mesquite Spiced, Grilled Corn on the Cob, Seafood Stuffed Portabella Mushrooms, Cherry Cheese Cake
Recipe and pictures by Jeanette Smitley Estep.
Cooking appliance used: BBQ Grill.
Cooking On the Truck Contest #2 Janeil's Junket entry Mesquite-Spiced ribs, Brisket Mesquite Spiced, Grilled Corn on the Cob,Seafood Stuffed Portabella Mushrooms,Cherry Cheese Cake
Mesquite Spiced Ribs and Brisket
3T Mesquite Seasoning
2T meat marinade( We used Mesquite Smoke Liquid)
Cook ribs and brisket in crock pot for 2-3 hours on high with a 1/2 cup of BBQ sauce(I used Gates BBQ)
Wrap in tin foil cook on grill for abour an hour to hour and half
Seafood Stuffed Portabella Mushrooms
3 portabella mushrooms with steamed remove
1 pkg frozen crab cakes
3 peppered bacon strips
clean out mushrooms, place a frozen crab cake in the center
wrap with peppered bacon( We used toothpicks to hold it together)
place on a piece of tin foil spayed with butter
place on grill for about half hour to hour, spray butter a couple times on them so they don't dry out
Corn on the cob
spray with butter and place on grill cook until done
Cherry Cheese Cake
We used a no bake box brand and placed fresh cherries on top with the cherry filling.
this meal takes about 2-4 hours from start to finish
I',m hoping all the pictures are here, if not I will try to add them
Recipe and pictures by Wendy Copper.
Cooking appliance used: Ninja 3 in 1.
1 box bow tie pasta, cooked , rinsed,drained and cooled. (Pasta was cooked in Ninja)
1 lb medium cooked shrimp
1 8 oz jar of classic pesto sauce
1/2 cup mayo
salt/pepper to taste
Cook pasta, set aside. Mix together pesto and mayo in separate bowl. Combine everything together and chill and serve.
Very yummy if you like shrimp and pesto flavor