Baked Chili-Lime Salmon

It's that time of year where I swear people eat more fish because they are all trying to be a little healthier and loose a little weight. I totally do it, too. January is pretty much my healthiest month of the year. I exercise, eat right, and feel great. And then the rest of the year happens and I'm sporadically healthy. This salmon recipe is super simple and easy and makes for a quick week night meal. No excuses! You can whip up a salad or another veggie for the side dish while it bakes. 15 minutes to a delicious healthy meal!

Ingredients

1 lb. fresh salmon filet (about 1 lb.)
2 limes
2 tsp. chili powder
1/4 tsp. salt

Instructions

1. Preheat oven to 400 degrees. Spray a glass baking dish with nonstick cooking spray.
2. Lay the salmon, scale side down in the baking dish. Squeeze the juice from one of the limes over the salmon. Season by sprinkling the chili powder and salt over the salmon.
3. Bake in the preheated oven for 12-15 minutes, until salmon flakes easily with a fork.
4. Serve with remaining lime, cut into slices or wedges.

- See more at: http://www.thestayathomechef.com/2014/01/baked-chili-lime-salmon.html#sthash.4U0XleOe.dpuf

Grilled Pineapple Pork Chops

Life is hard.
Do you ever have those days when you feel bad for yourself because you just feel like nothing is going your way and life just isn't fair?
I was having one of those WEEKS . . . just a pity party week.
Then yesterday, I had the chance to run in a 5K for my sweet neighbor, Stacy.She is currently battling terminal brain cancer (and has been for the past 4 years). There is no cure and she knows her time is limited. I have had the chance to get to know Stacy over the past few years and her kindness and selflessness amazes me. Instead of feeling bad for herself, she is always looking for ways to help others. She has sent me a couple of emails and we have had a couple of great talks and she is constantly asking me what SHE can do for ME . . . it should be the other way around!
If there is one thing that I have learned from Stacy, it's to enjoy everyday and be grateful for it. I need to stop taking the little things for granted and be thankful for the moment I am in right now.

I came across this little poem years ago and it's such a good reminder to me that I have so much to be thankful for . . . even laundry. 

My goal this week is to really focus on things that I am thankful for (even things that might not seem like a blessing . . . such as that blasted alarm clock!).
One thing that I am thankful for . . . .
SUMMER!
I love warm weather, being able to spend lots of time outside, and eating yummy food that my husband grills (that's right . . . he is the grill master in our family. I don't even know how to work the grill . . . I am afraid that I would burn my house down!).
And I am thankful for easy and yummy recipes that require few ingredients, but still taste amazing . . . just like this one (how about that for tying this post into the recipe?!)! 

3.0 from 1 reviews

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Grilled Pineapple Pork Chops

Author: Six Sisters Stuff

Recipe type: grilling recipe

Prep time:  8 hours

Cook time:  15 mins

Total time:  8 hours 15 mins

Serves: 6

You will love these amazing grilled pineapple pork chops and they are so easy to prepare!

Ingredients

• 20 ounces pineapple rings, reserve juice
• ½ cup brown sugar
• ½ cup soy sauce
• ½ teaspoon garlic powder
• 4 - 6 pork chops

Instructions

1. Mix together the pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder together in a gallon-sized resealable plastic bag until all the sugar is dissolved. Add the pork chops and zip closed. Store in the fridge for 8-12 hours (the longer, the better!).
2. When ready to cook, preheat grill to medium-high heat. Remove chops from bag and place on grill. Brush pork chops with marinade while they are cooking to let the flavor really soak in.
3. Grill until pork chops are browned and no longer pink inside (about 6-8 minutes per side- depending on thickness of chops).
4. While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. Serve pork chops with grilled pineapple on top.

Brown Sugar Chicken Wings with Red Pepper Cream Sauce

Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!

Having a day off of a 5-day workweek sounds like a mini-vacation but I actually spent the entire day cooking and doing some major cleaning around the house. Ever since I started working, there is just no time to clean! But seeing that I had some down time, I busted out the vacuum, the swifter, and the 409. It’s seriously baffling as to how dust accumulates so quickly! No matter how often I clean, there’s just so much dust that piles up on every thing around the house! Ugh.

In addition to being annoyed by the unknown origins of dust around the house, I also spent the latter half of my day being completely angry/upset/frustrated/irritated after paying off my $360 speeding ticket. Well, actually it was $370 since they charged me $10 for paying online. Ridiculous, right? I just can’t help to think how much crap I could buy with $370! I could finally get thepasta attachment for my KitchenAid and the red Le Creuset round Dutch oven.

I could go on and on about how I could spend the $370 but it would just make me more angry so let’s move on to something more pleasant, like these awesome wings. When Jackie from Domestic Fits first posted this, I knew that I immediately had to make them. Her wings were so wonderfully crusted, and that creamy roasted red pepper dipping sauce just tipped it to absolute perfection. I followed the recipe exactly as is and it was just as I had imagined it – crisp on the outside and completely succelent in every bite. And once you dunk them (yes I said dunk and not dip) in this amazing sauce, it’ll serve as a wonderful complement of flavors.

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BAKED BROWN SUGAR CHICKEN WINGS WITH ROASTED RED PEPPER CREAM SAUCE

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Yield4 servings

Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!

INGREDIENTS

• 2 pounds chicken wings
• 2 tablespoons olive oil
• 2 teaspoons brown sugar
• 2 teaspoon garlic powder
• 2 teaspoon chili powder
• 2 teaspoon smoked paprika
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
FOR THE ROASTED RED PEPPER CREAM SAUCE
• 1/3 cup roasted red pepper, chopped
• 2 ounces goat cheese
• 2 tablespoons sour cream
• 1/4 teaspoon salt

INSTRUCTIONS

• Preheat oven to 425 degrees F. Line a baking sheet with foil.
• To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
• In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
• Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
• Serve wings immediately with dipping sauce.

NOTES

Adapted from Domestic Fits

CHEESECAKE FACTORY AVOCADO EGG ROLLS

Just like the restaurant-version, except it’s so much cheaper to make right at home and it tastes a million times better too!

We don’t eat out at Cheesecake Factory very often but when we make a visit there once in a blue moon for a big family gathering or celebration, these avocado egg rolls are always a must. And when the plate hits the table, we’re all fighting for the last one. Except, no one wants to be the person to actually grab the last egg roll. We all say, “Oh no, it’s all yours,” but we secretly want it all for ourselves.

Or is that just me?

Now if you are one of those peoples, then have no fear – here’s a homemade version that you can make right in the comfort of your own kitchen. And you can grab that last egg roll guilt free! Just be sure to keep an extra stash somewhere in the kitchen where no one else can find it.

But the best part about this recipe is not only does it taste a million times better than the restaurant version but it’s also unbelievably easy to make and so much cheaper to make right at home. Simply combine your avocado mixture, which is very close to guacamole, throw them in an egg roll wrapper and then into the skillet until they’re wonderfully crisp and golden brown.

Done and done.

These came together in just 20 minutes, and we devoured them in less than 5. It was so good, we made them again the very next day! And I’m sure they’ll be back on the menu this week. But I may just have to make them when Jason isn’t home because I am in no mood to share these.

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CHEESECAKE FACTORY AVOCADO EGG ROLLS

Prep Time15 minutes

Cook Time5 minutes

Total Time20 minutes

Yield8 egg rolls

Just like the restaurant-version, except it's so much cheaper to make right at home and it tastes a million times better too!

INGREDIENTS

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers
FOR THE CILANTRO DIPPING SAUCE
• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
• In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
• Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with cilantro dipping sauce.

NOTES

Adapted from Closet Cooking

Skinny Lemon Tilapia

Skinny Lemon Tilapia

by Skinny Mom Team | January 29, 2012

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If you’re weary of cooking fish, but like the taste, this recipe is especially for you! This no-fail fish recipe is delicious served with steamed broccoli and rice, and will be a healthy new favorite for the whole family. You really can’t go wrong with this dish. Add extra cream sauce to the broccoli and rice to make your dinner a little bit fancier!

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Skinny Lemon Tilapia

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

Serving size: 1 fillet and ½ Tbsp sauce

Ingredients

• 4 — 6 oz Tilapia fillets
• 2 Tbsp light butter, melted
• 2 Tbsp lemon juice
• 4 tsp fresh dill weed, snipped
• 1 tsp lemon peel seasoning
• black pepper to taste
For Sauce:
• 2 oz reduced-fat cream cheese
• 4 Tbsp lemon juice
• 1 Tbsp fresh dill, snipped

Instructions

1. Preheat the oven to 375 degrees.
2. Grease a large iron skillet or baking sheet with nonstick cooking spray. Place Tilapia fillets in skillet.
3. Drizzle ½ Tbsp of lemon juice, 2 tsp of melted butter and 1 tsp of dill on each fillet. Season each with lemon peel and pepper.
4. Bake for 15 minutes in the preheated oven or until the fish is opaque and flakes easily.
5. While the fish is baking, combine the cream cheese, lemon juice and dill in a microwave-safe bowl for about a minute. Stir at 30 seconds.
6. Place fillets onto serving plates, and place a heaping ½ Tbsp sauce around them in a decorative fashion.

Nutrition Information

Per Serving (1 fillet and ½ Tbsp sauce):

Calories: 132

Fat: 4g

Carbohydrates: 0g

Fiber: 0g

Protein: 23g

Sugars: 0g

Sodium: 245mg

Vitamin A: 5%

Vitamin C: 0%

Calcium: 0%

Iron: 0%

WWP+: 3 points