Baked salmon crusted with wasabi peas with lemon pepper asparagus over shrimp cakes with sweet onion & yucca~

I used:
Two 8 ounce salmon fillets
2 tablespoons of soy sauce
Honey
1/4 wasabi peas (crushed or pulsed in food processor)
Preheat oven to 400

Gently poke holes into the top of the salmon with a fork. With a basting brush gently coat the fish with soy sauce.
Drizzle top of salmon with honey (not much is need just enough for the wasabi peas to stick)
Rub in the honey then pat coating of wasabi peas onto top of salmon.
Place fish on a lightly sprayed baking sheet (or place onto foil covered baking sheet). Cook for 25-30 minutes

For Shrimp, Yucca and sweet onion cakes
I used:
1/2 sweet onion (any white or yellow onion is fine)
1 clove of garlic
1 egg
4-6 oz yucca (boiled)
1/4 cup fat free colby jack cheese (threw that in because I needed to get it used up!)
1/2 cup bread crumbs (I used itallan)
1 cup cooked shrimp (any size works)
2 chive stalks sliced
salt and pepper to taste

In a food processor mix HALF shrimp, onion, chives, garlic and place into a bowl and mix with egg.
Add cheese.
Slice pre boiled yucca and the other half of the shrimp and place into food processor and pulse..add salt and pepper to taste. Yucca will become paste like. If it is too sticky add a drizzle of olive oil or chicken broth (or even water)to loosen up. Add mix to previous shrimp mix. Wet hands and form patties.
In a non stick skillet on medium heat with one table spoon of extra virgin olive oil drizzled...place patties into pan and cook until golden on each side.
Place onto paper towels to drain excess oil.

For asparagus:
Blanch in hot boiling water for 3-5 minutes then remove and place into an ice bath to stop the cooking process an keep vibrant color. If you prefer softer asparagus then pan saute with lemon juice and salt & pepper.
Add lemon pepper season (or salt and pepper to taste)

Honey dijon glazed pork tenderloin with parsnip, scallion & horseradish mashed potatoes

For parsnips mashed potatoes

1 bag of parsnips peeled

1 Idaho potato or 2-3 red potatoes (or 1/2 cup instant potatoes works if you are in a pinch)

1/2 cup chicken broth

1-2 tablespoons of horseradish

Electric mixer (optional)

2 tablespoons sour cream, (or butter substitute, or milk) I use sour cream for thickness and creaminess)
*Note you can make this recipe without potatoes as well, just the parsnips work great
**Horseradish is also optional.)


In a quart pot fill with chicken broth and bring to a boil

Add parnsips (cut into small pieces for faster cook time)

Boil for 15 minutes or until fork tender

If using potatoes, follow same boiling instructions.

If using instant just add instant to mashed and drained parsnips.

drain and place back into pot

Mash parsnips with a fork and add sour, salt, pepper

You can mix by hand or with an electric mixer for desired consistency.

Chicken & corn chili....

With cannellini beans, green bell peppers, carrots, tomatoes,and onions....

Cioppino (tilapia, scallops & shrimp) in a tomato garlic broth over israeli cous cous

Homemade hummus with whole wheat toasted pita chips

You will need:

Food Processor (I use the blender)

1 can of chick peas (2 if you want extra dip leftover)

1 garlic clove

Cooking spray (olive oil or butter flavor)

1 tbsp. lemon juice (fresh or jar)

Pinch of Salt & pepper ( I use adobo and cumin-we like the smokey flavor of the cumin)

*optional –the traditional way to make hummus calls for tahini which is ground sesame seeds.my store carries BIG jars which I dont' need..and sometimes.it’s a little pricey for how often I use it-so I just leave it out. But if you want to add it you can :)


To the blender or food processor add drained chickpeas RESERVE the juice in a side dish

Add pinch of season of your choice, I choose the cumin b/c of the smokeyness and it kind of fills in for the tahini…, add lemon juice and garlic

Add a little bit of juice from chickpeas then begin to pulse…you will end up using about half the juice until you get a paste like consistency (or whatever thickness you like for dipping.) When you have the desired consistency taste test and season to taste.

For pita chips:

I buy the Toufayan Pita bread-whole wheat (this can be swapped for your choice of pita or tortilla)

I use a pizza roller/slicer and cut into triangles

Lay triangles onto baking sheet and pre heat oven to 350

Spray light coat of cooking spray onto pita triangles and sprinkle with salt or garlic powder, or leave plain if you want pitas to have no season for other snacks

Bake for 10-15 minutes, around 10 minutes just touch them to see if they are at the crispy point, if you like more crunch leave them in longer..

Serve in dipping bowl and plate pita chips and serve :) Happy Healthy snacking!

Chicken stuffed with artichokes, spinach & sun dried tomatoes over parmesan, basil, and tomato orzo

Tonight is a medley of sauteed salmon, scallops, shrimp, calamari & mussels over organic calamaretti pasta in light white wine tomato broth