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Sweet Salmon Recipe

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Five years ago if you told me I would love salmon, I would have laughed in your face.  I hated fish unless it was fried and usually came from restaurants where it only took under 5 minutes to cook in very unhealthy grease. I have slowly added it into my diet and now am to the point where I have fish at least once a week.  Especially being pregnant, the benefits of fish are amazing.  This sweet salmon recipe is delicious and we make it at least once a month!
When you see these 5 ingredients, I’m sure you’re really thinking I’m crazy when I say mix together. There’s no way I’m putting this on fish right? Wrong. I am.  I promise it’s a winner!
So first grab the ingredients,

Put them all in a bowl and stir to combine.

Lightly season your salmon with salt and pepper.

Place salmon on greased grill and brush sauce over. Cook for 6 minutes.

Flip salmon, brush with more sauce and cook for an additional 6 minutes.

*I occasionally brush more sauce on throughout the cooking process, but this is up to you.

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Sweet Salmon
Author: Larisha Campbell
Ingredients
  • 2 salmon fillets no skin
  • 1/4 cup syrup
  • 2 tablespoons spicy brown mustard
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp ground cayenne pepper
Instructions
  1. In a bowl, combine syrup, mustard, garlic powder, ginger, and cayenne pepper.
  2. Season salmon with salt and pepper.
  3. Place salmon on preheated grill that has been sprayed with non stick cooking spray.
  4. Brush sauce on and cook for 5 minutes.
  5. Flip salmon and brush sauce on again. Cook for an additional 3-4 minutes on until fish flakes easily with a fork.
  6. I occasionally brush sauce on throughout the cooking spray, but you don't have too 🙂

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Filet Mignon Recipe on a Budget

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I know what you’re thinking…My post title is an oxy-moron. Can you really make a filet mignon recipe on a budget.   If you know me, you know I coupon, shop clearance racks, and try to pinch every penny we have.  However, Andrew is a bit more laxed and we both enjoy eating out.  Andrew is super picky, so when we do eat out and he’s in the mood for steak, he will only get filet mignon.  Primarily, it’s because he hates ANY fat whatsoever on meat.

I usually do great with my budget.  Our local grocery store always has sales on meat and I stock up to stretch our money further; however, sometimes Andrew runs into the store with me and I know every time this happens, something I didn’t account for will get thrown into our cart.  This past weekend, it was filet mignon.  If you’ve read my other recipes, you know I’ve barely cooked steak before and I’m always super nervous.  This was even more nerve wracking because I know how much Andrew loves it.

Please use this guide to know what temperature to cook your meat.

For this filet mignon recipe I marinaded meat in Roasted Red Pepper dressing for 30 minutes.  Leave meat out to reach room temperature while marinating (this ensure it cooks evenly). Remove meat from marinade and sprinkle each side with cracked black pepper and sea salt.

I only have a George Foreman grill, but if you have a flat cast iron, I suggest using that and heating it very hot. Cover bottom of grill or pan with olive oil.

Cook 4 minutes on each of the four sides (this was for medium–please refer to the guide above for what your temperature should be based on your desired doneness).

Let rest for 5 minutes to redistribute the juices inside and let it finish cooking.  If you do not let it rest, juice will go every where once cut.

Cut and enjoy with your favorite sides.  We had broccoli and loaded mashed potatoes.

Andrew was so impressed and said this was the best steak I’ve ever made.  It was definitely much cheaper (only $13 for both) than getting it at a restaurant, so who knows, maybe it will be on the menu more in the future!

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Mouth-Watering Loaded Mashed Potatoes

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Mashed Potatoes by themselves are amazing.  One of my favorite things to make.  But when you try these mouth watering Loaded Mashed Potatoes, you’ll be blown away and never want to try another way!
Boil the potatoes, drain, and then place into a large bowl.

Add salt, pepper, milk, butter, and sour cream.  Beat on medium for one minute, then high until all lumps are removed.

Stir in cheese and bacon.

Transfer to a 3qt baking dish.

Top with additional cheese.

Bake for 20 minutes.  Remove and let sit for 10 minutes.

Serve with your favorite meals.
This was so yummy.  I just can’t explain the taste! They are just as amazing for leftovers too! 🙂
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Mouth-Watering Loaded Mashed Potatoes
Author: Larisha Campbell
Ingredients
  • 2 lbs potatoes peeled and cubed
  • 1/2 cup skim milk
  • 1/2 cup reduced fat sour cream
  • 1/2 cup light butter
  • salt and pepper to taste I typically do 1/4 teaspoon each
  • 2 cups colby or cheddar cheese divided
  • 5 slices low sodium bacon cooked and crumbled
Instructions
  1. Boil potatoes for 15 minutes or until tender. You should be able to easily poke through them with a fork.
  2. Preheat oven to 350 degrees.
  3. Drain and put into a large bowl.
  4. Add milk, sour cream, butter, salt and pepper.
  5. Beat with mixer on low speed for one minute, then on high until no lumps remains.
  6. Stir in 1 1/2 cups cheese and the bacon.
  7. Transfer to a 3qt baking dish.
  8. Top with remaining cheese.
  9. Bake for 20 minutes.
  10. Remove and then let sit for 10 minutes.

 

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Creamy Pepper Slow Cooker Chicken

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Two things are known.  I love my slow cooker recipes and I love spicy food.  Even being pregnant, a majority of my cravings have focused around spicy food. I found the idea for this recipe here. I made some changes and in the end absolutely love this creamy pepper slow cooker chicken.

I did have to laugh as this recipe somewhat backfired on me.  Since being pregnant, my skin has definitely been more sensitive and not thinking about it, I sliced the peppers without gloves. My hands burned for HOURS afterwards and no matter what I tried as a remedy it didn’t ease up very much.  Luckily, I was able to fall asleep and when I woke up the next morning, it didn’t burn anymore.  I will definitely be using gloves from here on out!

Start by washing your chicken and removing any fat.  I used bone-in thighs because it’s what I had.

Sprinkle with chili powder and salt evenly.

Place chicken in greased crock pot.  Add chicken broth, lemon juice, and peppers. Cook. Make sauce with the juice, cream cheese, flour, and salt/pepper.

Pour sauce over chicken. Top with bacon.

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Slow Cooker Creamy Pepper Chicken
Author: Larisha Campbell
Ingredients
  • 4 bone-in chicken thighs
  • 1 tablespoon chili powder
  • 1/4 teaspoon Salt
  • 1/2 cup reduced or low sodium chicken broth
  • Juice from 1 lemon
  • 1 fresh jalapeno pepper thinly sliced
  • 1/2 fresh banana pepper thinly sliced
  • 1 teaspoon flour
  • 4 oz half a package of low-fat cream cheese, cubed
  • 2 slices low sodium bacon cooked and crumbled
  • pepper to taste
Instructions
  1. Remove fat from chicken and wash.
  2. Sprinkle chili powder and salt evenly over chicken.
  3. Spray slow cooker with non-stick spray.
  4. Place chicken inside slow cooker.
  5. Add lemon juice, broth, and peppers.
  6. Cook on high for 3 hours (or low for 6).
  7. Remove chicken from slow cooker and place on dish, cover to keep warm.
  8. Inside slow cooker, add the flour and cream cheese (turn to high if not already on high).
  9. Whisk together quickly until well combined.
  10. Cover for 15 minutes, stirring occasionally. You want this to resemble a sauce, not a gravy.
  11. Add a tablespoon of water at a time, combining well after each, if too thick.
  12. Add Salt and pepper to taste to the sauce.
  13. Serve sauce over top of chicken.
  14. Sprinkle bacon evenly over top.
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Pork Fajitas

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One of my main problems that I typically encounter when cooking is that packaged meat portion sizes are just too large for 2 people.  I get stuck trying to figure out what to do with all the leftovers. I made a pork tenderloin the other day and between the both of us, we didn’t even eat half of the 3 1/2lb tenderloin.  We don’t eat pork often, and I had never cooked a pork tenderloin before, so what in the world was I going to do with the leftover meat.  Somehow, by the grace of God, an idea popped into my head in make pork fajitas.
I started by shredding about a pound of the leftover tenderloin.

Next I chopped a cup of mixed peppers.

Shred half a block of Cracker Barrel Jalapeno Cheese.

Spray a medium sized skillet with cooking spray on medium high heat and add the shredded pork and peppers. Cook for 10 minutes

In a separate pan on medium, spray with cooking spray and one by one toast 4 shells.

Reduce heat to medium low. Add salsa, water, and seasoning. Cook for an additional 5 minutes.

On each shell, add sour cream (optional)

One-fourth of the meat mixture,

One-fourth of the cheese plus a tablespoon taco blend cheese.

Wrap up and serve!

We had Spanish rice w/ours 🙂

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Pork Fajitas
Author: Larisha Campbell
Ingredients
  • 4 whole wheat taco shells
  • 1 lb pork tenderloin shredded
  • 1 cup chopped mixed peppers I used red, yellow, and green
  • 1 cup salsa
  • 1/4 cup water
  • 1 tablespoon taco seasoning you could use fajita seasoning, I just didn't have any on hand
  • 1/2 block Cracker Barrel Jalapeno cheese
  • 4 tablespoons taco blend cheese
  • Sour cream optional
Instructions
  1. Over medium high heat, spray a medium sized skillet with cooking spray. Add shredded tenderloin and chopped peppers. Cook for 10 minutes, stirring frequently.
  2. In the meantime, heat another skillet, spray cooking spray, and brown the 4 taco shells on each side. Then to meat mixture add seasoning, water, and salsa, reduce heat to medium low and cook for an additional 5 minutes or until all water has evaporated.
  3. On each shell, spread sour cream if desired. Place one fourth of the meat mixture on top. Then add one-fourth of the jalapeno cheese and one tablespoon taco blend cheese to each shell.
  4. Wrap up and serve. Enjoy.

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Chocolate Banana Stuffed French Toast

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When I was loosing weight (obviously, not now, I’m steadily gaining as I’m almost at 7 months prego), I learned one very, very important lesson.  Occasionally, you must allow yourself to have a “cheat” day.  No, I’m not saying that on this day, you should go out an eat an entire large pizza by yourself, however, indulging in something you’ve been craving is important for weight loss too. As for this recipe, as soon as I saw the link for it here from Pinterest, I wanted it instantly.
Mix all ingredients for the batter in a medium sized bowl.

Mix until well combined. Refrigerate until ready.

Cut a loaf of french bread 2 inches thick (you will need 8 pieces).

In a separate bowl, mix all filling ingredients together until well combined…

But not completely smooth.

Preheat oven to 350 degrees.  Heat a large skillet on medium and spray generously with cooking spray.
Dip each piece into the batter on both sides and place in pan.

Cook until golden brown on both sides.  Remove and place in baking dish you are going put into the oven. 4 pieces will be for the bottom and 4 pieces for the top.

Divide the filling equally onto 4 of the pieces of bread.

Top with the remaining 4 pieces of bread. Place in preheated oven for 8 minutes.

Remove and serve with syrup.

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Chocolate Banana Stuffed French Toast
Author: Larisha Campbell
Ingredients
For the Batter:
  • 2 eggs
  • 1 cup Skim Milk
  • 1/2 cup sugar
  • 1 teaspoon each: ground cinnamon vanilla extract
Filling:
  • 1 1/2 packages 8 oz of cream cheese
  • 1/4 cup semi sweet mini chocolate chips
  • 1/2 ripe banana smashed
  • 1/8 cup OJ no pulp
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Additional ingredients
  • 8 pieces of french bread cut into 2 in pieces
  • Syrup
  • Berries or Homemade Cool Whip optional
Instructions
  1. In a medium bowl, combine all ingredients for the batter. Mix well. Refrigerate until ready to use.
  2. In a separate bowl, combine all ingredients for filling until combined, but not completely smooth.
  3. Preheat oven to 350 degrees.
  4. Heat a large skillet (TIP: I try to have a skillet large enough to cook 4 pieces at a time) over medium heat and generously spray with cooking spray.
  5. Dip each piece of bread, one at a time, into the batter, coating both sides.
  6. Cook on both sides until golden brown.
  7. Remove from skillet and place into baking dish that you will be putting into oven (4 pieces will be on the bottom). Equally divide the filling across 4 of the pieces.
  8. Top with the remaining 4 pieces. Place into oven and bake for 8 minutes.
  9. Serve with syrup. Berries or homemade whipped topping are options.

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Crusted Tilapia w/Parmesan Pasta & Broccoli

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Even before my pregnancy we tried to eat fish at least 2 times a week.  It’s so healthy for you and it cooked right can be amazing.  I’m hoping one day I can branch out and get really fancy, but for now we stick we tilapia or salmon.  Since being pregnant, I definitely try to get my weekly goal of fish twice a week because I know how beneficial the nutrients in fish are for the baby.  However, I know a lot of people are completely turned off just by the thought of fish, let alone trying to cook it.  I’m here to tell you that even the most novice cook can make some great fish, it’s pretty simple and honestly cooks very quickly so dinner doesn’t even take that long. This crusted tilapia recipe is to die for and when paired with our parmesan pasta and broccoli you have the perfect meal.
Check out this Pan Seared Salmon recipe for even more fish inspiration.
**Note: The following recipe is a recipe for 2, so if you are making this for a family or having another couple over, please double the recipe.
 
Bring a medium sized pot of water to a boil.  Then season fillets lightly with salt and pepper.

Drizzle with lemon, then add Parmesan mixture to top. Place in preheated 450 degree oven for 10-12 minutes or until golden brown.

In boiling water, add pasta and cook for 5 minutes.  After 5 minutes add broccoli and cook for another 5 minutes or until broccoli is tender and pasta is fully cooked. Drain.

While draining pasta/broccoli, in a separate pan, heat oil.  Then add garlic and crushed red pepper flakes. Cook for one minute.

Return pasta/broccoli bake to pan, drizzle oil mixture over top.

Add Parmesan cheese and stir.

Remove from heat.  Remove tilipia and serve.

This crusted tilapia was so amazing.

 
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Crusted Tilapia w/Parmesan Pasta & Broccoli
Author: Larisha Campbell
Ingredients
For Fish
  • 2 Tilapia fillets
  • Half of one lemon
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/8 teaspoon Crushed Red Pepper flakes
  • Salt and Pepper to taste
For Pasta & Broccoli
  • 1/2 lb shells pasta
  • 1 head of broccoli cut into pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees. Bring a medium pot of water to a boil.
  2. While waiting for water to boil, spray a glass pan with cooking spray and place fish inside.
  3. Season to taste with Salt and pepper.
  4. Mix together 1/2 cup bread crumbs, 1/4 Parmesan cheese, and 1/8 teaspoon red pepper flakes in a small container.
  5. Drizzle lemon across one side of each fillet.
  6. Divide seasoning mixture and spread over top of each fillet.
  7. Place in pre-heated oven for 10-12 minutes or until golden brown.
  8. Add shells to boiling water for 5 minutes.
  9. After 5 minutes add the broccoli.
  10. Drain, reserving 1/4 cup of the liquid in the pot.
  11. In the pan, heat olive oil on medium high. Add garlic and red pepper flakes and cook for 1 minute.
  12. Return pasta and broccoli to the reserved liquid in the pot.
  13. Add the olive oil mixture to the top. Cook together for one minute.
  14. Add Parmesan cheese and stir to combine.
What is your favorite type of fish to cook?
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Healthy Lasagna

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Birthdays are always a very special time and I love being able to do even the smallest of things to make my loved ones smile.  Whether that’s making homemade birthday cake or making their favorite meal, it’s important to let them know it’s their day. Yesterday was Andrew’s birthday.  He did have to work, but I was able to meet him for lunch which was great, but later I was even more excited to be able to make him his favorite dinner, Lasagna…and of course I made him a chocolate cake! I decided to try to make a healthy lasagna.
You may be interested in our Slow Cooker Lasagna Recipe here.

Mix together egg, ricotta cheese, and 1/2 teaspoon basil until combined. Place in fridge until ready to use.

Brown ground chicken until cooked throughout.

Combine sauce, cayenne pepper and 1 teaspoon basil. Heat to boil then remove from heat.

Start layers in greased pan…
Sauce on bottom,

3 noodles

More sauce,

Half of ricotta mixture,

Mozzarella cheese (then repeat, 3 noodles,1 1/2 cups sauce mixture, remaining ricotta mixture, 3 noodles, remaining sauce, 1 cup mozzarella cheese, then Parmesan cheese)

Then result already looks yummy.  Cover with sprayed foil and bake 45 minutes at 350 degrees.  Remove foil and cook until bubbly (about 10-15 more minutes).

Remove and let stand for 10-15 minutes before serving.

It was so yummy!!

To end the birthday celebration, we had homemade chocolate cake with chocolate frosting and a glass of milk!

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Healthy Lasagna
Author: Larisha Campbell
Ingredients
  • 9 lasagna noodles uncooked
  • 1 lb ground chicken ground turkey or beef would also work
  • 3 cloves garlic finely chopped
  • 1 1/2 jars 25oz spaghetti sauce (we prefer Prego)
  • 1/8 teaspoon ground cayenne
  • 1 1/2 teaspoons dried basil leaves
  • 1 egg slightly beaten
  • 15 oz reduced-fat part skim ricotta cheese
  • 2 cups shredded mozzarella cheese reduced fat
  • 1/3 shredded Parmesan cheese
Instructions
  1. Cook and drain lasagna noodles according to package instructions. Drain and place in cold water.
  2. While you are cooking the noodles, spray a 13x9 glass baking dish with cooking spray. In a medium bowl, mix together egg, ricotta cheese, and 1/2 teaspoon basil until combined. Place in fridge until ready to use.
  3. In a skillet, cook ground meat and garlic on medium high until cooked throughout. Drain any excess juice from meat. Stir in the sauce, cayenne pepper and 1 teaspoon basil. Heat until it starts to boil, then remove from heat.
  4. Preheat over to 350 degrees. Drain the noodles from the water.
  5. Spread 3/4 cup sauce mixture on the bottom of glass dish.
  6. Layer in the following way: 3 noodles, 1 1/2 cups sauce mixture, Half of the ricotta mixture, 1 cup mozzarella cheese, 3 noodles, 1 1/2 cups sauce mixture, Remaining ricotta mixture, 3 noodles, Remaining sauce, 1 cup mozzarella cheese, Parmesan cheese
  7. Pull a piece of foil out big enough to cover the dish and spray with cooking spray. Cover dish with foil, spray side down.
  8. Bake for 45 minutes.
  9. Remove foil and bake for an additional 10-15 minutes until bubbly.
  10. Let stand 10-15 minutes before you serve.

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Lemon-y Turkey Burgers PLUS Mrs. Dash Review

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When Andrew was first diagnosed with high blood pressure, we knew we were going to have to change our diets.  I thought this meant we were going to have to give up flavor.  I was super wrong.
Mrs. Dash products were created in the 1980s from mom Carol Bernick, who was simply looking for a convenient way to flavor her family meals without using salt and was frustrated with the products available to her. I had tried Mrs. Dash seasonings in the past, but wasn’t aware the they had so many new varieties available. They currently have 14 seasonings in their product line and there’s certainly one that can fit any meal you are planning on cooking..

photo credit: mrs. dash

We currently have 6 of the varieties in our home and love every single one.  We haven’t tried one that we don’t like yet. I highly recommend them for anything from rubs to flavoring veggies, even seafood.  Basically, anything you would normally season, Mrs. Dash gives you ability to do that.  The other great thing, is that because each one is a variety of different seasoning in one bottle, it allows you to need less regular seasonings, which saves you both space and money.
The other great thing is that Mrs. Dash even has recipes on their site, so if you aren’t sure how to use one of them, or just need a quick idea for dinner, you can go right there.
I’ve made lots of turkey burgers in the past, but I was looking for something different.  Andrew gets bored with the same meals or some flavored meals, so it’s essential that I switch things up every one in awhile.  I checked the Mrs. Dash website and found this recipe.  I tweeked it a bit, but it was amazing.
Add all the ingredients to a bowl until well combined.
**I love adding a small amount of cheese to the mixture instead of eggs/breadcrumbs.

Shape into 4 patties.
**Burger tip–Do not overwork your meat.  Shape into a ball, flatten and leave alone.  By continuing to form and flatten, you take away the moisture, leaving you with dry burgers.

Whether cooking on the grill or stove, spray both sides of each patty lightly with cooking spray so they won’t stick.  I used our George Foreman to cook and they were done in about 5 minutes.  If using the stove or regular grill, cook for about 5-6 minutes on each side, turning only once after the first side has browned.  The internal temperature for turkey burgers should be 165 degrees in the center of the burger.

Ingredients: 
1 lb ground turkey
1 tbsp Mrs Dash Lemon Pepper Seasoning Blend
1 tbsp Mrs Dash Garlic & Herb Seasoning Blend
1/4 cup Colby Shredded Cheese
Cooking spray
Favorite burgers toppings (onions, cheese, tomatoes and lettuce is what we prefer)

Directions: 
Add all of the ingredients to a bowl and mix until well combined.  Shape into 4 patties. Spray each side of the patty with cooking spray. Grill on medium high heat on each side 5-6 minutes, turning once after first side has browned.  Internal temperature should be 165 degrees in the center of the burger. Serve on buns with your favorite toppings.

Have your tried Mrs. Dash products before?  
What is your favorite one?

POPable Ham and Cheese Sliders

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After my sister and I decided on our baby shower theme, we had to figure out what type of food we were going to serve.  We had seen a few POPable sandwich recipes on Pinterest, however, they typically called for poppyseeds and we couldn’t find them in the store, so we decided on just POPable ham and cheese sliders after coming across this recipe.  We made them a few different ways and finally found something that worked for us and they were a huge hit at the baby shower.  What made me even happier, was that once Andrew and I got home, he asked for them again.  I love simple dinners, so being able to add this to the rotation is a huge success.
Gather all of your ingredients. (I have to say—while you can use any type of ham for this recipe, I have enjoyed black forest ham the best).
Combine melted butter, spicy brown mustard, Worcestershire sauce, and minced onion in a bowl until well combined.  It’s important to make sure all the butter is completely melted and you want a thin sauce, not something that is thicker.

I prefer to have an assembly line type system for this as I feel it’s easier to do it this way…(maybe that’s just my OCD-ness–who knows).

I sliced the cheese into fourths and fold all my ham.  I use thinly sliced ham, folded in 4ths to make little triangles.

Set the bottoms of all the sandwiches in a 13×9 baking dish.

Put a slice of cheese on each one.

Next, place 2 triangles on top.

Place another slice on cheese on top

Followed by the tops of the sandwiches.

Spoon mixture evenly across each sandwhich. Cover and refrigerate sandwiches overnight.
**If you can’t wait to refrigerate it’s okay to bake them right away, but I have to admit, I’ve tried this numerous ways and refrigerating 6-8 hours is best.**

Remove cover, preheat oven to 350 degrees and bake sandwiches for 15-20 minutes until tops are somewhat crunchy.
*Do not overcook or the tops will burn

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POPable Ham and Cheese Sliders
Author: Larisha Campbell
Ingredients
  • 12 small dinner rolls Kings Hawaiian or potato bread works best
  • 2/3 lb of thinly sliced ham I prefer black forest ham, folded into fourths
  • 6 slices of swiss cheese divided into fourths
  • 1/4 cup melted butter
  • 3/4 teaspoon each: Spicy Brown mustard Worcestershire sauce, and minced onion
Instructions
  1. In a 9x13 baking pan, place the bottoms of each of the rolls down.
  2. Layer one-fourth slice cheese, 2 slices of ham, followed by another one-fourth slice cheese on each of the rolls. Place the tops of the rolls on the cheese.
  3. Mix together melted butter, mustard, worcestershire sauce, and minced onion until well combined.
  4. Spoon the mixture evenly over the tops of each of the sandwiches.
  5. Cover with foil and refrigerate overnight (at least 6-8 hours is ideal, but they will still turn out fine if baked immediately).
  6. Preheat oven to 350 degrees, remove foil from pan, and baked for 15-20 minutes.
  7. The tops should have a nice crunch on them. Serve.
These ham and cheese sliders are super easy and yummy. Enjoy!
You might also want to check out our Popable Pizza Bites for even more fun!
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