Lemon-Butter Salmon & Broccoli Penne

Here are a few recipes that I have recently posted on my blog,
they were very yummy and very healthy!
Enjoy.

Lemon-Butter Salmon & Broccoli Penne

Adapted slightly from Fitness Magazine

2-3 Salmon Fillets (salt and peppered)
3 cups of dry whole-wheat pasta or multi-grain
2-3 cups of cup up Broccoli
1 tbsp of butter
1/2 cup low-sodium Vegie broth
1 lemon juiced and zested
2 tbsp of corn starch mixed with 1/4 cup of the Vegie Broth
2 garlic cloves, minced

Make it: broil or Grill Salmon for about 8 minutes or until done.
Cook Pasta according to package directions. When pasta is almost done add broccoli and cook another 2-3 minutes.
Whisk together melted butter, broth, lemon zest and juice, and garlic in a saucepan. When slightly boiling add the cornstarch mixture. Cook until thick. Toss the sauce with the drained pasta and broccoli. Serve pasta and add Salmon to the side or on top. I also like to add some Parmesan Cheese on top of all.

Garlic Parmesan Chicken with Roasted Vegetables

Garlic Parmesan Chicken with Roasted Vegetables

Adapted slightly from Fitness Magazine

4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables
( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup other zucchini)

Make it: Preheat oven to 400 degrees.
Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up vegies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the vegies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and vegies are done.

Firehouse Turkey Chili

Firehouse Turkey Chili

Adapted From Shape Magazine

Ingredients:

-1 tablespoon olive oil
-1 large clove garlic, smashed (I used 2 large cloves of garlic)
-1/2 cup chopped scallions (green onions)
-1/2 pound ground turkey (I used 1 pound of ground Turkey)
-2 tablespoons chili powder(I used only 1 Tablespoon and it was just perfect for our families taste)
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid)
-1 can (15 ounces) kidney beans, rinsed and drained (I used Organic canned Kidney Beans)
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/2 teaspoon brown sugar ( I put in 1/4 cup to make the chili not so hot)
-salt to taste

Directions:

*In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)

Serves: 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium

Orecchiette with Broccoli,Sausage, and Roasted Peppers

4 ounces sweet or hot Italian sausage casings removed ( I prefer it with the sweet)
1 cup Jarred roasted red peppers, rinsed and chopped medium
6 garlic cloves, minced
1 bunch broccoli cut into 1 inch pieces
Salt
1/2 cup water
1 pound orecchiette
2 ounces Romano cheese, grated (1 cup)
1 TBS extra virgin olive oil

1- Cook noodle
2- meanwhile, cook the sausage breaking into small pieces until browned, about 5 minutes. Stir in the roasted red peppers and garlic and cook until fragrant, about 15 seconds.
3-Stir in Broccoli, 1/2 teaspoon salt and water. Increase heat to high,cover skillet, and cook stirring frequently, until the liqui has evaporated and the broccoli is tender about 5 minutes longer.
4-Reserve 1/2 cup of pater cooking water, then drain the orecchiette and return it to the pot. Stir in the sausage, and broccoli mixture, Romano, and oil, and toss to coat. Add the reserved pasta water as needed to loosen the sauce before cooking.
5- serve immediately.