Salmon Bites

Mark went fishing and brought home a bunch of salmon and trout. We usually like our salmon baked or grilled and served with rice but since we had a good amount of it (like 5 dinners worth) I decided to try something different and we liked it!!

4 Salmon fillets cut into fourths
1/2 cup flour
1 egg
1/2 cup bread crumbs
1 tbsp of your favorite seasonings, I used Tastefully Simple Onion Onion, garlic powder, salt and pepper.
1/4 cup vegetable oil


1. Add vegetable oil to a large pan and turn heat to medium high.

2. Use three shallow bowls and put the flour in one, eggs in another and bread crumbs mixed with the seasoning into the third. Add a touch of salt to each bowl.

3. Coat the salmon with flour, then egg and finally the bread crumb mixture letting the excess fall off at each step.

4. Add salmon to heated oil and let cook 5 minutes until a golden brown, then turn over and repeat on the other side.

Enjoy!

I made tarter sauce with mayonnaise and relish.

Strawberry Pretzel Salad

My friend Nicole introduced me to this wonderful recipe! The exact recipe I use came from Allrecipe.com

INGREDIENTS (Nutrition)

* 2 cups crushed pretzels
* 3/4 cup butter, melted
* 3 tablespoons white sugar
* 1 (8 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 (3 ounce) packages strawberry flavored gelatin
* 2 cups boiling water
* 2 (10 ounce) packages frozen strawberries


DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix
well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in
whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow
to set briefly. When mixture is about the consistency of egg whites, pour and
spread over cream cheese layer. Refrigerate until set.

Texas Caviar - Biggest Loser

I just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner.

1 - 15 oz can of low sodium black beans
1 - 15 oz can of low sodium corn
3/4 c fresh pico de gallo
2 tbl chopped fresh cilantro
1 1/2 tbl red wine vinegar
1 tsp cumin
salt and pepper to taste

1. Drain the corn and black beans and rinse with cool water.
2. Add all the ingredients in a large bowl and mix.
3. Allow to chill at least 2 hours, preferably overnight.

Meatloaf

I tweaked it just a little bit but this is basically a Betty classic!! Enjoy.

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
1 cup dried bread crumbs
1/2 cup Kraft parmesan cheese
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce


Total Time: 1 hour 25 min
1. Heat oven to 350°F.
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Chicken Tortilla Soup

I found this on the side of a can of Hormel Chicken. It was super easy, consisted of stuff I already had in my house and was YUMMY!!!

4 - 6 inch flour or wheat tortilla
3 - cups water
2 - chicken bullion cubes
1 - package of taco seasoning
1 - 16 oz jar of medium salsa
2 - 10 oz cans of chicken
1 - 15 oz can of black beans
1 - 11 oz can of corn with green and red peppers

Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.

Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!