Salmon with Avocado Dressing

This whole eating well thing has allowed me to get Brent to try things he didn't really like much before... Like salmon!! 😁

This recipe turned out really well - I look forward to doing it in the summer so we can actually make the grilled pineapple along with it.

As per usual, I'll just add the items on here that I actually used.

Here's what you'll need:

• 2 tablespoons extra-virgin olive oil1 1/2 teaspoons chopped fresh basil1 1/2 teaspoons chopped fresh chives (I used freeze dried)1 teaspoon chopped fresh tarragon1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepperFour 4-ounce skinless salmon fillets, each about 1-inch thick
  

Avocado Dressing:

• 1/4 cup fresh lemon juice (from 1 large lemon)2 tablespoons chopped fresh basil1 tablespoon finely chopped fresh chives (again, I used freeze dried)1 tablespoon extra-virgin olive oil1 1/2 teaspoons finely chopped fresh tarragon1/8 teaspoon kosher salt1/8 teaspoon freshly ground black pepper 1 small clove garlic, smashed1/2 avocado, diced
  
  
  Place a skillet or pan over medium-high heat (or fire up your grill!).
  Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon (and pineapple slices) with the herb mixture.
  Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. (Cook the pineapple until slightly charred, 3 to 4 minutes per side.)
  Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish.
  Combine the lemon juice, basil, chives, olive oil, tarragon, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.
  
  
  I just realized I never added the water to the sauce - so that's totally optional because this meal turned out amazing.
  
  
  
  
  
  
  

Strawberry Avocado Chicken and Spinach

Holy food, Batman! This salad recipe was really flippin' good!

I did edit this recipe quite a bit to help cut down on calories.  If you want ALL of the ingredients go ahead and click on the link above, otherwise I will give you what I used

Let's get right on what you're going to need for this so you can start eating! 

6 cups baby spinach (1-10 oz box)
2 boneless skinless chicken breasts (about 8-10 oz total)
1 cup sliced strawberries (6-8 large berries)

• 1 tablespoon roughly chopped fresh tarragon
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 avocado, peeled, seeded and cut into chunks
• a big cucumber, peeled and sliced
• 3.5 oz container reduced fat feta cheese
• 1 tbsp balsamic vinegar (I used this stuff my momma got me in Arizona - uuugghhh it's SO good)

I cooked the chicken in a skillet with a tiny bit of olive oil and I seasoned it with some S&P.

Put the spinach into a really big mixing bowl and drizzle with the balsamic and toss it to evenly distribute.  Divide the spinach evenly between two big plates, sprinkle with tarragon, divide the strawberries, cucumbers, avocado hunks, feta and chicken.

I learned after this tasty lil' meal that I'm not sure I'm a huge fan of tarragon...  But I don't mind it dried and on roasted chicken with other herbs.  

Anyway -

That's it.  Stuff your face with this awesomeness.  :)

Chili Lime Fajitas

I've never had fajitas before.  Seriously.  Every time we go to Chili's we come out stinking to high heaven and I can't imagine making my house smell like that...

Except this time...  I did it. AND it didn't make my house stink. Bonus!

Brent found this recipe and it was really great.  We've been doing well at this whole eating well thing so we're trying to keep it up.

Here's what you'll need:

For the marinade:
2 tbsp olive oil
1/3 cup fresh squeezed lime juice
2 tbsp fresh chopped cilantro
2 cloves of garlic, crushed (or finely minced)
1 tsp brown sugar
3/4 tsp crushed red pepper (feel free to adjust to your taste in case you're a tender little guy😉)
1/2 tsp ground cumin
1 tsp salt
1 lb beef steak (rump, skirt or flank  -  we used a lean sirloin)

For the fajitas:
3 bell peppers (red, yellow, green) deseeded and sliced thin
1 onion, sliced (I skipped this)
2 avocados, sliced
8 flour tortillas (I used corn because I like the flavor but decided after all of that that I'm not going to mess with the crumbling of them anymore.  I'm moving back to flour)
extra cilantro for garnish
light sour cream, optional

Mix your marinade and pour half of the marinade into a shallow dish or sealable plastic bag and allow your steak to marinate for 2 - 4 hours or overnight.  I don't plan ahead very well, so I sliced up the steak and put it in a bag with the marinade and squished it around a bit and let it sit while I prepped everything else.  It turned out really great.

Heat 1 tsp of oil in a pan or skillet over medium heat, dump the meat and marinade from the bag into the pan and and cook it on each side until you've reached your desired doneness.  Once it's done cooking let it rest for 5 minutes.

 Cook it                                                                Let it rest

Take the same skillet and wipe it out with a paper towel.  Heat another tsp of oil and toss in your pepper slices (and onions) and the rest of the reserved marinade.  Cook down until your desired doneness for your peppers.

Slice the steak against the grain into thin strips if you didn't slice it before you cooked it.

Serve with warmed tortillas, cilantro, avocado and any other toppings you'd like.