This is my go-to recipe for salmon. It’s easy, tasty, and healthy. We have this in the house almost every week. It pairs exceptionally well with anything green, whether a hot stir-fry or a cool salad.

4 salmon fillets (about a pound)
3 tsp sherry, wine, or any asian vinegar
1 tsp ginger root, minced
1/4 tsp salt
1 clove garlic, minced
1 Tbsp black bean sauce
1 tsp sesame oil
4 Tbsp chopped green onion for garnish

Mix the sherry, ginger root, salt, garlic, black bean sauce, and sesame oil. Set aside.

STEAM METHOD: Set each portion of fish on a piece of parchment paper skin-side down. Top each portion with a small spoonful of the sauce. Spread the sauce to the edges of the fillet. Lift fish by the parchment and place in a steamer basket, evenly spaced. Steam fish 10-12 minutes.

PAN FRY METHOD: In a nonstick frypan or wok heat a few teaspoons of peanut or canola oil over medium heat. Place each portion of fish skin-side up in the pan and cook just for a few minutes, just enough to cook the tops of the fillets. Flip the portions skin-side down. Top each portion with a small spoonful of sauce and spread sauce to the edges of the fillet. Cover the frypan and cook another three to five minutes, until fillets are just cooked through.

Plate the fillets and garnish with green onion. Serve hot.

Makes 4 servings.

4 boneless skinless chicken breast halves, cut into thin strips
4 teaspoons cajun seasoning
1 Tbsp butter or oil
1 green pepper, sliced into thin strips
1/2 cup sliced roasted red peppers (fresh or jarred)
2 green onions, sliced
1 cup heavy (whipping) cream
1/2 teaspoon dried basil
1 teaspoon lemon-pepper seasoning
a few dashes salt
1/2 tsp garlic powder
8 oz penne, cooked and drained
grated parmesan cheese

Shake the chicken strips with the cajun seasoning in a plastic bag. In a large skillet over medium heat sauté chicken in oil until almost tender, about 5-7 minutes. Add peppers, and green onion; cook and stir for 2-3 minutes.

Reduce heat and add cream and seasonings; heat through. Add penne and toss; heat through.

Serve hot with parmesan cheese to sprinkle on top, if desired.

1/2 cup salsa
2 Tbsp. mayonaise
1/2 tsp. chili powder
8 flour tortillas (7 inch)
3 cooked boneless skinless chicken breasts (3/4 lb./375 g), sliced
1 cup shredded cheese

Combine salsa, dressing and chili powder. Spread evenly onto bottom halves of tortillas. Top with chicken and cheese.

Fold tortillas in half to enclose filling.

Fry in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into three wedges to serve.

Leftover Turkey, Mushroom, and Wild Rice Soup
6 servings

2-3 cups diced leftover turkey
6 cups chicken stock (or 4 cans chicken broth)
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
1 onion, diced small
1/2 cup diced celery
2 T butter, divided
Vege-Sal or salt to taste
fresh ground black pepper to taste
8 oz. sliced white or brown mushrooms
8 oz. sliced Baby Bella or shitake mushrooms (not dried shitakes)
2 cups water
1 T Better Than Bouillon Mushroom Base (optional but recommended)
1 T soy sauce (or more if you do not have the mushroom base)
3 T flour
1 cup cooked wild rice or wild/brown rice mix
1 cup half and half or cream

Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 T butter in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.

While soup simmers, saute mushrooms about 5 minutes in 1/2 T of butter. Add mushrooms to soup and simmer 15-20 minutes more. In same pan that mushrooms and veggies were cooked in, melt remaining 1 T butter. Wisk in flour and cook 2 minutes. One cup at a time, wisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.

Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add half and half or cream, stir in and heat thoroughly but do not boil. Serve hot.

This is a medium-to-hot spicy dish, you can very the heat by how many dried chilies you use. My man loves this dish; chicken in a thick and rich spicy sauce. My daughter doesn’t eat this because of the spice, even if I try to make it milder. I often double the recipe, if only to avoid fights over the leftovers!

1 pound 2 oz. chicken thighs
1/4 tsp pepper
2 tsp light soy sauce
1 tsp dark soy sauce
1 Tbsp rice wine or dry sherry
2 tsp cornstarch
2-3 Tbsp vegetable oil
1-2 garlic cloves, crushed
2 scallions, cut into short sections, separate the green and white parts
4-6 small dried red chilies, soaked and seeded
2 Tbsp crushed yellow bean sauce
2/3 cup Chinese Stock or water

Cut or chop the chicken thighs into bite-sized pieces and marinate iwth the pepper, sugar, soy sauce, wine, and cornstarch for 25-30 minutes.

Heat the oil in a pre-heated wok and stir-fry the chicken for about 1-2 minutes until lightly brown. Remove with a slotted spoon, transfer to a warm dish, and reserve. Add the garlic, white parts of the scallions, the chilies, and the yellow bean sauce to the wok and stir-fry for about 30 seconds.

Return the chicken to the wok, stirring constantly for about 1-2 minutes, then add the stock or water, bring to a boil, and cover. Braise over a medium heat for 5-6 minutes, stirring once or twice. Garnish with the green parts of the scallions and serve immediately.

Nutritional Information:
218 cals, 23g protein, 8g carbs, 4g sugars, 9g fat, 2g saturates

To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder, salt, and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.

Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.

Heat the oil in a wok. Fry half the ginger and all of the garlic until golden. Add the chicken and fry until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.

Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot. Good served with basmati rice.

8 oz Small pasta (shells)
1 T Vegetable oil
2 Cucumbers, sliced
1 Onion, sliced
1 1/2 c Sugar
1 c Water
3/4 c Vinegar
1 T Prepared mustard
1 T Parsley
1 t Salt
1 t Pepper
1 t Garlic powder/salt

Cook pasta according to package, drain and rinse in cold water. Place in a
large bowl, stir in oil, cucumber and onions. Combine remaining
ingredients, pour over salad and toss. Cover and chill for 3-4 hours,
stirring occassionally. Serve with a slotted spoon.

1 cn Tuna, drained
1/4 c Mayonaise
1/4 t Curry powder
1 cn Mandarin orange segments
1/3 c Celery
4 Small flour tortillas
2 c Spinach leaves, torn

In medium bowl with a fork, combine tuna, mayo, and curry powder. Mix
well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each
tortilla, top with 1/2 cup lettuce. Roll up and serve immediately.

Per Serving: 27g protein, 10 g fat.

1 pk Crecent rolls, refrigerated
1/2 c Mayonaise
8 oz Cream cheese, softened
1 pk Dry Ranch Dressing Mix
6 Bacon slices, cooked, diced
1 c Lettuce, shredded
1 Tomato, chopped
8 oz Cheddar cheese, shredded
1/4 c Green onion

Mix the mayo, cream cheese, and dressing mix together until smooth, set
aside. Preheat oven to 350 degrees. Unroll the crecent dough; separate into
triangles. Arrange triagles in circle on greased pizza pan, with points
toward the center and wide ends toward the outside. Press seams together to
seal. Bake 12-15 minutes until golden brown. Remove from oven, cool
completely. Spread the creamy mixture evenly on to crust. Sprinkle with
bacon. Top with lettuce, tomato, cheese, and onion. Cut into wedges and
serve.

1 pk Stovetop cornbread stuffing
1 Onion, finely chopped
1 Green pepper, chopped
1 Tomato, chopped
1 cn Kidney beans, drained
1 cn Corn, drained
1/2 c Chili sauce
2 T Taco sauce
1 c Monterey jack cheese

Cook stovetop as directions instruct, set aside. Fry onion, pepper in oil.
Ass rest of ingredients, except cheese.
Preheat oven to 375 degrees.
Press stuffing into bottom of casserole dish.
Top with the pan ingredients.
Bake fifteen minutes, top with cheese and bake five more minutes.