14-Day Reset Day 9 & 10

Let's talk about yesterday.  I started out on a good foot but ended on a relapse.  I was able to do some prep this afternoon for tomorrow's breakfast.  I may prepare one of my snacks tonight but not sure.

No pictures were taken of the meals.  I meant to for tonight but was hungry and totally spaced out!

Breakfast for both days was similar to the Breakfast "Use it Up" Scramble.  I didn't use the ground turkey but did use lots of veggies like broccoli, zucchini, green pepper, and a mushroom.  Used egg substitute. Seasoned with Bacon Bacon, Onion Onion, and Seasoned Pepper.

Yesterday's lunch was the leftover Pesto Chicken & Veggie Skillet.  Today was a Big Sexy Salad with the Salsa Beef and Citrus Herb Vinaigrette Dressing.

Snacks were almonds, carrots, and cucumber slices.

Dinner last night was pizza from Papa Murphy's.  Tonight I fixed Roasted Salmon & Veggies.  The veggies were broccoli and carrots.  I will be using the leftover salmon for salads.

Hard to believe we are halfway through this week.  I need to prep tomorrow's dinner as it needs to marinate at least 2 hours to overnight.  Guess I won't make the snack mix.  I'm tired.

Potato Crusted Salmon

We love having salmon.  This was so moist and flaky, the way fish should be.  If you don't like salmon, use your favorite fish.



Ingredients:

1/3 c light mayonnaise or mayonnaise
1 pkt Artichoke & Spinach Warm Dip Mix
6 (4 oz) salmon fillets
1/2 c shredded Parmesan cheese
1 tsp Onion Onion Seasoning
Olive oil spray

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine mayonnaise and Artichoke & Spinach Warm Dip Mix.  Place salmon, skin-side-down, on a foil-lined baking sheet.  Spread mayonnaise mixture over the tops of salmon.

2.  In medium bowl, combine crushed chips, cheese and Onion Onion Seasoning.  Press into salmon.  Lightly spray tops with olive oil.


3.  Bake salmon until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10-15 minutes.


Makes 6 servings.  Serve with steamed broccoli.

Sweet Glazed Salmon

We love eating salmon but sometimes it gets boring.  Well . . . no more boring with this recipe.  hmmm . . . maybe I'll fix this again this week.

Ingredients:

1/4 c Brown Sugar Honey Mustard
3 tbsp butter, melted
1 1/2 tsp Garlic Garlic Seasoning
1/8 tsp cayenne pepper, optional
1 1/2 lbs salmon fillet

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine first 4 ingredients; salt and pepper as desired.  Brush butter mixture over salmon.

2.  Line a large rimmed baking sheet with aluminum foil.  Spray with cooking spray.  Place salmon, skin side down, on baking sheet.

3.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10 minutes per inch of thickness.  Broil last 1-2 minutes.

Makes 6 servings.  Serve with steamed green beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap salmon with plastic wrap.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 425 degrees F and continue with step 2.

Herbed Garlic Salmon

This is another entree from our Practically Paleo Freezer Meal Workshop.  It is very delicious.  Even though the recipe says it makes 6 servings - for us it is 8 servings.

Here I have a baked potato seasoned with Bacon Bacon and Green Tea Peppercorn and the corn is also seasoned with the peppercorn.

This is not a crock-pot meal but is a quick meal (under 30 minutes).

Heads up:  We have the Balsamic Vinegar in our Spring/Summer 2015 TS Eatwell line.

Ingredients:


6 salmon fillets
1 tsp Garlic Garlic
1 Tbsp honey
1 Tbsp water
1/3 cup balsamic vinegar
4 tsp Dijon mustard
2 tsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to use when cooking)

Assembly Instructions:

Place fillets in a gallon resealable freezer bag.  Combine rest of ingredients, except oil, in a quart resealable freezer bag.  Place quart bag in the gallon bag; freeze.

Cooking Instructions:

Thaw completely.  Preheat oven to 425 degrees.  Grease baking pan with 1 Tbsp oil; place salmon in a pan; brush with some of the sauce, bake uncovered 12-15 minutes.  Brush with reserved sauce before serving.  Makes about 6 servings.

Teriyaki Salmon (or Pork)

1/2 cup  Honey Teriyaki Sauce
2-3 lbs salmon fillet
Prepared brown or white rice

Spread Honey Teriyaki Sauce over salmon.  Cover; marinate 1 hour.

Salmon:  Grill on medium-low 20 minutes or until salmon flakes easily.

Pork:  Grill or fry to desired doneness or bake at 350 degrees for 20-30 minutes or until cooked through.

Serve with brown or white rice.  Makes 4-6 servings

Vegetable side dish:  broccoli and carrots seasoned with Green Tea Peppercorn.