Roasted Salmon w/ mushrooms and truffle oil

From "my Life Runs On Food" with my little twist.

INGREDIENTS:

1/2 lb. salmon; cleaned and seasoned with 1 tsp. truffle oil, sea salt, fresh black pepper, crushed red pepper, lemon juice
1 green garlic; thinly sliced or 1 to 2 minced garlic cloves
10 oz. white button or bella mushrooms
1 tsp. truffle oil
A generous drizzle of olive oil
Sea salt, crushed red pepper, and fresh black pepper; to taste

Dill

DIRECTIONS:

1. Preheat oven to 400°F.
2. Butter an 8x8x8-inch baking dish.
3. Toss mushrooms, garlic, olive oil, sea salt, and peppers together in the baking dish.
4. Layer salmon on top of the mushrooms.

5. Drizzle the top of the Salmon with Truffle oil and sprinkle dill to cover all the fish.
6. Depending on the thickness of the salmon, bake for 10 to 20 minutes until tender.

Serve with roasted potatoes

Super easy Creamy mushroom chicken

Super easy!

INGREDIENTS:

1 Chicken breast
1 tbsp Olive oil
8 Cremini mushrooms, sliced
1/2 Small onion sliced
1/4 cup broth
1 tbsps of Cream cheese

DIRECTIONS:

Cook/boil the chicken breast (my favorite way is pressure cooker for 15 min) with a "bouquet garni" & salt. Once cooled down, shred and reserve.
In a skillet, heat the Olive oil and add the onions, once translucent (1-2 min), add the sliced mushrooms and broth and cook for 2 min on low heat. Add the chicken, and when everything is hot (3 min) add the cream cheese and turn off the heat. Mix well and serve.

This is served with roasted rosemary carrots and bamboo rice.

Lentil soup (Pressure Cooker)

From Food.com

This recipe is really really easy and came out great!

INGREDIENTS

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
4 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves

DIRECTIONS

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well (I used crushed cumin seeds)
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
Season with salt and fresh ground pepper to taste.

Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Turkey Ricotta meatballs in chipotle sauce

These have the be the fluffiest meatballs ever! I make them in Chipotle sauce (recipe on link) but they can be in any other sauce you want, tomato sauce for example.

From Food.com

INGREDIENTS
1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

DIRECTIONS

Combine ground turkey with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
Heat a large nonstick skillet over medium-high heat.
Coat pan with olive oil.
Add meatballs, and brown on all sides.
Once browned  add the chipotle sauce and let the meatballs cook through in the sauce for about 15 minutes or until done.

Pan-Seared chicken breast w/ Mustard pan sauce

From EATZ

INGREDIENTS:

2 chicken breasts
olive oil as needed
salt and pepper
1/4 onion, small diced
1 oz white wine
1 teaspoon Dijon mustard (I used whole grain)
8 oz chicken stock
1 oz butter

DIRECTIONS:

Season both sides of chicken breasts with salt and pepper. In a large sauté pan, heat olive oil and add chicken. When golden brown turn over and sauté on the other side. When done, remove from pan and discard most fat. Tent to keep warm.

In the same sauté pan, add onions and sweat over high heat until lightly caramelized. Deglaze with white wine and reduce au sec. Add chicken stock, bring to boil and reduce over high heat to suace consistency. Mount with butter and swirl in the mustard. Serve over chicken with Skinny mashed and salad.

Blue cheese Buffalo chicken breasts

From foodnetwork.com courtesy George Duran w/ some tweaks

INGREDIENTS

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
1/4 cup hot sauce (salsa buffalo)
2 tablespoons white vinegar

DIRECTIONS

Heat the oven to 350 degrees F.

Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.

In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce.

Serve with Skinny mashed potatoes and salad.

Best Chipotle Sauce and Tilapia

Best & easiest Chipotle Sauce!

Here with Tilapia, but can be used with pretty much every meat, fish or poultry.

INGREDIENTS

• 
  
• 1/2 cup chopped cilantro (You can use 2 frozen cilantro cubes)
• 2 tablespoons olive oil
• 2 canned chipotles in adobo
• 1 tablespoon of low fat mayo
• 1/3 cup skim milk
• salt to taste
• 4 tilapia fillets

DIRECTIONS

Preheat broiler.

Put all the ingredients in a tall container and use an immersion blender until smooth.

Grill fish until just cooked through, 6 to 9 minutes.

Put fillet on the plate and then pour the sauce on it.

Serve with wild rice and tomato salad.