Soy Glazed Salmon

Soy Glazed Salmon
Makes 2 Servings
Recipe adapted from MarthaStewart.com

1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lemon juice (juice from ½ lemon)
½ tbsp dry white wine (or water)
8 oz. salmon, skin removed
½ cup basmati rice, dry
optional topping: sesame seeds

Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over basmati, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.

Nutritional Information: 401 calories, 43 carbs, 14 fat grams and 26 protein grams.

Review: The glaze was very tasty, and it made plenty to allow for the sauce to give the rice flavor. I liked how easy this was, too – I had all of the ingredients on hand! I did use wine, only because I happened to have a bottle open already, but I feel certain it would be fine with water instead like the recipe suggested as an alternative. I will definitely have this again, and think it would be great with other grains, too, like couscous or quinoa, or with an Asian-inspired salad!

Turkey & Squash Risotto

Turkey & Squash Risotto
Recipe inspired by Closet Cooking
Makes 4 Servings

2 tbsp light butter in canola oil
1 onion, raw, diced
1 cup butternut squash, raw (cut into bite sized pieces)
1 cup arborio rice
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp paprika
1/8 tsp cumin
1/2 cup dry white wine
2 cups chicken stock
1/4 cup dried cranberries (optional)
1/2 pound turkey (cooked, cut into bite sized pieces)
12 tsp parmesan cheese (ground)
10 grams parmesan cheese (fresh)

Melt butter in a large sauce pan. Add onions and squash and simmer for 5 minutes to start softening them. Add rice and spices and coat with butter. Add wine and stir until evaporated. Add 1/4 cup of stock at a time and stir until it has evaporated over 20 minutes of cooking time. Add cranberries after 1 cup of stock has been added (after about 10 minutes). Once it’s done, add turkey and parmesan; stir until turkey is heated.

Nutritional Information: 369 calories, 46 carbs, 10 fat grams and 18 protein grams.

Review: Excellent! Such a great fall/winter dish. The turkey added a lot to make it more filling, and the risotto and butternut squash blended together so well. I did add a bit of salt, but that was about it! You would be fine to sub 96/4 ground beef for it if you preferred, but the turkey was a nice change of pace. I don't normally like the taste of turkey, so it's great to find recipes that have enough flavor to mask it a bit - and this did - so it's a winner with me! Also, while I said the little cranberries were optional, I must say I really liked these surprise bites of sweetness!

Breakfast Risotto with Tomatoes and Mushrooms

Breakfast Risotto with Tomatoes and Mushrooms
Recipe adapted from a Lauren’s Kitchen
Makes 4 Servings

1 14.5oz can diced tomatoes
1 tsp salt
1 tbsp of minced garlic, divided
½ cup chardonnay
1 ½ cup fat-free chicken broth
1 cup Arborio rice
2 tbsp olive oil, divided
1 8 oz. package sliced mushrooms
8 tsp parmesan cheese, divided

Optional: parsley for garnish

Add tomatoes to colander. Season drained tomatoes with the salt and stir to combine. Allow mixture to drain while prepping other ingredients. Place a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil. Add rice to the saucepan and stir to evenly coat with oil, about 1 minute. Add 2 tsp garlic, wine and broth and bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook rice for about 20 minutes: you want the rice to be tender, but still slightly firm. While the rice is cooking, heat a small pan over medium-high heat. Add 1 tablespoon of olive oil, remaining 1 tsp of garlic and mushrooms. Sauté until moisture has evaporated, about 10 minutes. Add tomatoes and stir until rice is done, then add mixture to cooked rice. Stir to combine. Taste and add more salt if desired. Divide into four servings and top each with 2 tsp parmesan cheese. Garnish with parsley if desired.

Nutritional Information: 312 calories, 45 carbs, 8 fat grams and 8 protein grams.

Review: YUM - I am a huge mushroom fan, which I think you must be to enjoy this recipe. The rice cooked quickly and easily without all of the stirring - I was able to make another recipe while it cooked itself! And while I was a bit nervous about using canned tomatoes instead of fresh since there were so few ingredients - it worked out great and tasted wonderful. The parmesan cheese on top added a lot - I tried it without it but it was definitely missing it - but the little bit went a long way. I'd definitely eat this again, it was easy to make, and I like the 300-calorie mark - perfect for breakfast. I do wonder if I could add almonds are some kind of nut to up that protein. Hmmmm. I'll keep you posted!

Slowcooker Chicken Parisienne

Slowcooker Chicken Parisienne
Recipe adapted from Erica’s Kitchen Adventures

Makes 4 Servings

1 pound chicken
¼ tsp salt and pepper
¼ tsp Paprika
½ cup chardonnay or dry white wine
1 can fat-free cream of mushroom soup
8-10 oz. mushrooms
1 cup fat free sour cream
¼ cup flour
8 oz. pasta, cooked per package instructions

Add chicken to crockpot, and sprinkle with salt, pepper and paprika. In a medium bowl, combine wine, mushrooms and cream of mushroom soup. In a small bowl mix together the sour cream and flour. Add the sour cream mixture into the mushroom mixture and mix well.Pour sauce over chicken and add more salt, pepper and paprika if desired. Cook on high for 3-4 hours. Serve over pasta.

Nutritional Information: 472 calories, 62 carbs, 4 fat grams and 37 protein grams.

Review: Loved! I figured I would though - I heart a slowcooker dish, mushrooms and cream of mushroom mix! It reminded me a bit of Bacon Ranch Slowcooker chicken, but more 'mushroomy' and it almost had a marsala influence. It also kind of tasted like the Chicken Tortellini Bake, but less cheesy and more 'pastay.' Either way, this one was great and regardless of its subtle similarities to other dishes I've made, this one is a winner and will be made again. It's also a very budget friendly recipe!