Herb grilled Salmon

I've just started using Bountiful Baskets. I'm getting so much great produce that I'm having to add a lot to my menus just so that I can use it all up. This meal turned out great! I served the Herb Grilled Salmon along with Sauteed Asparagus with Mushrooms, Roasted New Potatoes & a Romain salad.

Herb Grilled Salmon

1/4c oil
2T fresh Parsley
3T fresh Thyme
3T fresh Rosemary
1 clove garlic, minced
4 Salmon Fillets
1 lemon, juiced

Preheat grill for a medium heat. In a shallow dish, mix the first 5 ingredients. Place salmon in the dish and turn to coat. Squeeze lemon juice all over the fish.

Marinade for 30 min

Cook on grill 8-10mins, turning once. Fish is done when it flakes easily with a fork

Sauteed Asparagus with Mushrooms

I love this recipe. The soy sauce is a nice addition to this dish & isn't overpowering at all. I have to say, though, that this recipe is not made with exact measurements. I'll try to list the amounts that I used but use as much or as little as your tastes would like.

Sauteed Asparagus with Mushrooms

1T oil
1 bunch asparagus, tough ends snapped off
1/4 onion, chopped
4-5 mushrooms, sliced
1 clove garlic
a few splashes of soy sauce

Boil the asparagus for 3-4 minutes, drain. In a frying pan, sautee onions, garlic, & mushrooms. Add asparagus & cook a few minutes longer. Add a few splashes of soy sauce & cook til heated. Serve immediately.

Recipe by Sharon Lender

Roasted New Potatoes

This recipe was an easy & delicious way to make potatoes. They tasted "fancy" but all three of my kids still liked them.

Roasted New Potatoes

1 1/2lb potatoes, quartered
2T olive oil
2 cloves garlic, minced
1t fresh Rosemary, chopped
1t fresh Thyme, chopped
1/2t salt
1/8t pepper

Combine all ingredients in a plastic bag; toss to coat. Pour into a greased 9x13 baking dish. Bake, uncovered @ 450 for 35mins or until potatoes are tender.

Recipe from Allrecipes.com

Lightened up Eggplant Parmesan

I've never tried eggplant before so I can't compare this lightened version to the original Eggplant Parmesan but we really liked this recipe. The eggplant had a very mild flavor & the texture was similar to a very large mushroom.

Lighter Eggplant Parmesan

Servings: 8 servings \ Time: 60 minutes \ Old Points: 6 pts \ Points+: 8pts

Calories: 265.3 \ Fat: 12.4g \ Protein: 14.1g \ Carbs: 35.4g \ Fiber: 4.4g

1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Romano
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella
3 cups homemade tomato sauce
salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.

Recipe from Gina's Skinny Recipes

Our Tasty Test Kitchen

Sunday, August 14, 2011

Alphabetical List & Links to Recipes

Herb grilled Salmon

Sauteed Asparagus with Mushrooms

Roasted New Potatoes

Lightened up Eggplant Parmesan

Followers

Visitors

Lijit Analytics