Simple Salmon

photo credit: http://beingtylerflorence.blogspot.com/2011/05/recipe-12-salt-and-pepper-salmon.html

salmon, lightly patted dry with a paper towel

butter

spices of choice (salt and pepper or Montreal steak seasoning or lemon pepper, etc)

Preheat oven to 400 degrees.  Place foil on baking pan and salmon (skin side down) on top of foil.  Melt several tablespoons of butter and brush onto the top of the salmon.  Sprinkle seasoning on salmon and bake for 20-25 mins depending on thickness.

Note: I've occasionally made this recipe by broiling on one side for 8 mins, flipping, and then broiling for 6 mins on the other side. Also works great!

Spaghetti with Meat Sauce

photo credit: http://theitaliankitchenelp.com/ItalianKitchenMobile/DinnerLaPasta.html

whole wheat spaghetti
1 lb grass-fed ground beef
two 25 oz jars of pasta sauce*
Parmesan cheese

Cook pasta according to package directions.  Brown beef in a large pot. Once browned, add both jars of sauce and allow to simmer covered for 30-60 minutes. Serve sauce atop pasta and sprinkle Parmesan cheese on top if desired.


*I like Trader Joe's Organic Vodka sauce and Trader Joe's Organic Spaghetti Sauce with Mushrooms.

Schnitzel

photo credit: http://youngwifey.wordpress.com/2012/10/04/oktoberfest-hanchen-schnitzel

several chicken breasts, patted dry and pounded thin
salt
flour
egg
panko breadcrumbs
olive oil

Lightly salt chicken, then dunk in flour, then egg, and then breadcrumbs.  Fry in olive oil. Bake in oven at 350 degrees for 15-20 minutes to fully cook through.

Alternative recipe: use half almond meal/flour and half parmesan cheese instead of breadcrumbs.

Lactation Cookies

photo credit and recipe adapted from: http://thehumbledhomemaker.com/2011/06/homemade-lactation-cookies.html

1 1/2 cup whole wheat flour
1 cup ground flax seed
2/3 cup turbinado sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

3/4 cup peanut or almond butter
1/2 cup coconut oil
3 T brewer’s yeast
1/3 cup water
2 tsp vanilla
2 large eggs

1 3/4 cup rolled oats
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350.  Mix the first set of ingredients in a medium bowl.  Mix second set of ingredients in a large bowl (you may have to microwave the nut butter and coconut oil for a minute to make them mixable).  Incorporate dry ingredients into wet and stir to mix.  Add final three ingredients. Form into balls, press down, and bake for 12-15 mins.

Garlic Parmesan Kale Pasta

photo credit and recipe adapted from: http://www.budgetbytes.com/2013/10/garlic-parmesan-kale-pasta/

2 T olive oil

2 T butter

8-10 oz baby kale, prewashed and chopped

16 oz whole wheat pasta

3 cloves of garlic

5 oz shredded Parmesan cheese

1/2 tsp salt

black pepper and red pepper flakes to taste

1) Saute kale in olive oil and butter until wilted.  In the meantime, start boiling water for pasta.

2) Break the pasta in half and cook according to package directions.

3) When kale is wilted, add garlic and spices (salt and black and red pepper).

4) Add drained pasta to kale and then add cheese, tossing to coat.

Light Chocolate Banana Milkshake

photo credit: http://www.allproscience.com/content/46-chocolate-banana-smoothie

6 oz milk
1 tablespoon cocoa powder
1/2 frozen banana
1/4 tsp vanilla or almond extract
two handfuls of ice cubes

Blend first four ingredients well. Then add ice and blend for about 20-30 seconds more.

Veggie Lasagna

adapted from Weight Watchers Last Minute Lasagna: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50517

photo credit: http://img4-1.myrecipes.timeinc.net/i/recipes/ck/05/04/lasagna-ck-1041905-l.jpg

1 tablespoon olive oil

3/4 cup grated carrots

1 large red pepper, chopped

2 cloves garlic

10 oz chopped frozen spinach (or another green like baby kale), thawed and drained

15 oz ricotta cheese

6 oz part-skim mozzarella cheese, shredded

1/2 cup shredded or grated Parmesan cheese 

1 tsp garlic powder

1 tsp dried oregano

1 egg

1.5 containers of 26 oz tomato sauce

8 oz no-boil whole wheat lasagna noodles

Preheat oven to 350°F.

Saute carrots and red pepper in olive oil until soft.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, oregano and egg. Fold in carrots and pepper once cool.

Spread 1 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.