04 May 2016

Easy Southwestern Salmon

My local grocery stores are now selling salmon in precut portions at the fish counter, which I find very convenient. They're usually about 6 oz each, which is twice what a serving should be, but we happen to love salmon so I'm not complaining. The stores frequently sell the salmon soaked in various marinades, but so far I've stuck to the purchasing salmon and just tart them up however I like later.

In this case, I went "Southwestern" with a little fajita seasoning, guacamole, and salsa. Olive oil, avocado, salmon ... it's an extravaganza of healthy fats! And also a convenient way to use up party leftovers. Recipe serves one, but is easily doubled, etc as needed.

Easy Southwestern Salmon

Yield: 1


  • 1 6 oz portion boned & skinned salmon fillet
  • 1 tsp fajita seasoning [Penzeys]
  • 2 Tbsp guacamole
  • 1 Tbsp salsa


  1. Preheat oven to 400°F.
  2. Brush a pie plate or baking dish with olive oil.
  3. Pat the salmon dry with a paper towel and place on the pie plate. If your salmon has a thin end, fold it under for even cooking.
  4. Rub salmon with fajita seasoning blend.
  5. Bake salmon, uncovered, for 15 minutes or until fish flakes easily and has reached 145°F.
  6. Serve salmon topped with guacamole and salsa over rice or whathaveyou.

02 May 2016

Menu Plan Monday, 2 May

Another Menu Plan Monday! One thing about menu planning is that it doesn't always go to plan -- things happen and the chipotle chicken, for example, you'd been looking forward to never gets made. Heck, you never even make it to the store for canned chipotles. That's okay! Just shift it to the next week's plan!

Or that's what I do, anyway!

  • Kashi Sweet Potato Sunshine Cereal w/ coconut-almond milk blend, sliced Asian pear, & green tea
  • Oatmeal w/ honey & walnuts, raspberries or blueberries, & green tea

  • Lasagna (from the freezer) w/ Italian bread & chopped salad
  • Lemon-caper tilapia w/ parslied baby red potatoes & steamed carrots
  • Chipotle chicken (make ahead) over rice & black beans w/ chopped salad
  • Mustard-glazed baked salmon w/ rice pilaf & steamed green beans

Lunches/Work Meals
  • Baked salmon fillets w/ sautéed greens & boiled baby red potatoes
  • Egg salad sandwiches w/ sliced tomatoes drizzled w/ garlic vinegar & oil
  • Dilly tuna salad sandwiches w/ chips & fruit salad

27 April 2016

Ham & Cheesy Chicken Breasts

This was my first attempt at prosciutto-wrapped, cheese-stuffed chicken breasts for April's Improv Challenge. While it came out well, I didn't think it came out quite well enough for the Challenge -- the spreadable cheese was both too mild to stand up to the stronger flavors of the prosciutto and too soft as it ran out of the chicken has it baked. Still, this was my first attempt and I thought it came out pretty well, so I'm leaving it here for kicks.

You can see the (better) prosciutto-wrapped, cheese-stuffed chicken breasts recipe I actually submitted for April's Improv Challenge here. The cheese still escaped, but the flavors were better.

Ham & Cheesy Chicken Breasts

Yield: 2


  • 4 thin slices prosciutto de parma
  • 4 tbsp soft spreadable cheese like Boursin or Aloutte
  • 2 boneless, skinless chicken breasts
  • 2 plum tomatoes, halved
  • Olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Freshly ground black pepper, as needed


  1. Heat oven to 425°F. Line a baking sheet with parchment paper. Lay the prosciutto in pairs on the baking sheet.
  2. Slice each chicken breast in half, almost-but-not-quite all the way through, so it is falls open like a book.
  3. Stuff each breast with half of the cheese, then gently smoosh together to close. Place each breast cross-wise on a slice of prosciutto. Fold the prosciutto over the chicken and tuck the ends under.
  4. Arrange tomatoes around the chicken. Drizzle both with olive oil and balsamic. Sprinkle with lots of pepper.
  5. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shriveled.