Roasted Salmon with herbed olive oil and Lemon Orzo with green beans

Cuisine at Home's 

Roasted Salmon with herbed olive oil

Season:

2   salmon fillets, skinned (4-6 oz, each)

     Salt and black pepper

Combine:

3    Tbsp. extra-virgin olive oil

1    tsp. each minced fresh dill, chives and parsley

1    tsp. minced lemon zest

1    Tbsp. fresh lemon juice

Preheat oven 450 degrees.  Line a baking sheet with parchment paper.  Season salmon with salt and pepper and place, skin side down, on prepared baking sheet.  Roast salmon until firm and cooked through, about 12 minutes, transfer to a plate.  Combine oil, dill, chives, parsley, zest and lemon juice; season with salt and pepper.  Pour oil mixture over salmon, tent with foil, and let rest for 5 minutes.

Per serving: 330 calories, 22g total fat; 75mg chol; 159mg sodium; 1g carb; 0g fiber; 30g protein

Lemon Orzo with green beans

Cook:

4    oz. dry orzo pasta

1 1/2 cups bias-sliced green beans (6 oz.)

Stir:

2    Tbsp. grated Parmesan

1    tsp. minced lemon zest

1    tsp. fresh lemon juice

      Salt and black pepper to taste

Cook orzo in a large pot of boiling salted water according to package directions.  During the last 3-4 minutes of cooking, add green beans to pot; drain and transfer to a bowl.

Stir Parmesan, zest and lemon juice into the orzo and beans; season with salt and pepper.

Per serving: 268 cal; 3g total fat; 8mg chol; 127mg sodium; 48g carb; 4g fiber; 12g protein.

Baked Apples with Fennel

Baked Apples with Fennel

Directions

Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-apples-with-fennel-recipe.print.html?oc=linkback

**Perfect side dish to pork**

Recipe courtesy Food Network Magazine

The Pioneer Woman's Salad Dressing

Salad Dressing
Prep: 5 mins Level: Easy
Cook: - Serves: 12

Ingredients:
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic, Peeled And Left Whole

Preparation:
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours
before serving.
Serve on your favorite green salads. Also works well on pasta salad

The Pioneer Woman
by Ree | The Pioneer Woman
in Salad Dressings, Salads
Web Page
http://thepioneerwoman.com/cooking/2010/0
5/aunt-trishs-salad-dressing/

October Healthy Eats Exchange Recipes

Here is a resource for the recipes we exchanged this month, I'm linking to websites/blogs shared. Thanks for participating!

Jen's Chicken Cacciatore
http://allrecipes.com/recipe/slow-cooker-chicken-cacciatore/

Shaina's Slow Cooked Apple Cinnamon Oatmeal
http://www.eatingbirdfood.com/2013/10/slow-cooker-apple-cinnamon-steel-cut-oatmeal/

Katie's Cheeseburger Soup
I cooked hamburger and onions ahead of time, chopped veggies (added zucchini for good measure). Then when it had slow cooked 6 hours, made cheese sauce and added it)
http://allrecipes.com/recipe/cheeseburger-soup-i/

Sumedha

Joni

Granola Bars

healthy 5-ingredient Granola bars

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

INGREDIENTS

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: dark chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

NOTES

*If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

*Put a handful of oatmeal in the food processor with the dates.  This will help separate them.  

This recipe was found at: http://minimalistbaker.com/healthy-5-ingredient-granola-bars/ 

Garden Salad

Romaine Salad with Red Wine Vinaigrette

*Recipe from Cuisine at Home Premier Edition-Celebrate the Seasons

This simple salad with a quick red wine vinaigrette complements the full-flavored casserole.

Makes 8 servings (8 cups)

Total time: 10 minutes

2 Tbsp. Olive oil

2 Tbsp. Red wine vinegar

1 Tbsp. Minced shallots

1 tsp. Dijon mustard

8 cups thinly sliced romaine lettuce

1 cup shredded carrots

1 cup halved grape tomatoes

Salt and black pepper to taste

Whisk together oil, vinegar, shallots, and Dijon for the vinaigrette in a large bowl.

Toss romaine, carrots, and tomatoes with the vinaigrette. Season salad with salt and pepper.

Per serving: 49 cal; 4g total fat; 0mg chol; 23mg sodium; 4g carb; 2g fiber; 1g protein

Baked Raspberry Oatmeal

BAKED RASPBERRY OATMEAL WITH BROWN BUTTER DRIZZLE

The best baked oatmeal on the planet. The end.

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS:

1-1/2 cups Old-Fashioned Rolled Oats

1/2 cup Light Brown Sugar, loosely packed

1 teaspoon Baking Powder

1/2 teaspoon ground Cinnamon

1/4 teaspoon salt

1/2 cup canned Light Coconut Milk, plus more for drizzling

1/4 cup applesauce {I used unsweetened}

1 tablespoon Butter, melted

1 large Egg, lightly beaten

1 teaspoon Vanilla Extract

2/3 cup fresh Raspberries

2 tablespoons unsalted butter, browned

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.

In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.

In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.

Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.

Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.
www.simplyscratch.com