Sweet Love and Ginger

Weeknight Meals

Honey Dijon Baked Salmon

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This is a simple and succulent recipe for Honey Dijon Baked Salmon, that comes together in less than 30 minutes!

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Just before we were about to move I took it upon myself to clean out our freezers. We basically went 3 weeks without buying more than milk and a few fresh veggies. I felt the queen of saving money when my weekly grocery bill topped out at $25.

The crazy part is that we aren’t even half way through our chest freezer. Quite a bit of that is venison that Chuck got this year, and that we are still working our way through, but there is also a sale turkey, corned beef, and a lamb roast in there, that I just haven’t found the time to cook yet. I even found a gallon bag of frozen yellow tomatoes that I totally forgot about, so there will be some Yellow Tomato Jam in our future.

Also in this venture I stumbled across some pretty well freezer burnt wild caught salmon. I racked my brains trying to come up with a way to use the basically ruined salmon, I mean there’s burgers, smoking, dog treats, you know all those recipes I’m sure, but in the end I decided to just go with a tried and true recipe that is amazing at keeping moisture in, something that freezer burnt food usually lacks upon cooking.

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The marinade basically forms a crust on the salmon while it cooks to keep all the moisture and flavor in. It’s also really amazing to dip your veggies in, just sayin’. It some together super fast and since there’s citrus in it you only really want to let the fish marinate for 15 to 20 minutes or it will begin to get tough. When it comes out it’s perfectly crusted and beautiful. Something that will please many a picky eater.

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Honey Dijon Baked Salmon
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon dried garlic
  • 3 tablespoons flat leaf parsley, chopped (plus more for garnish)
  • 1/3 cup grainy Dijon mustard
  • 1 tablespoons lemon juice
  • 4 10-12 ounce salmon pieces
Instructions
  1. Preheat the oven to 425 degrees and place salmon skin side up in a large greased baking dish.
  2. Whisk together the oil, garlic, parsley, mustard, and lemon juice. Pour the mixture over the salmon, cover and let stand for 15 to 20 minutes.
  3. Place in the oven and cook for 15 to 20 minutes, or until the fish flakes easily with a fork.
  4. Serve with an additional sprinkle of parsley.

No Boil Taco Ravioli Casserole (Vegetarian)

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 This is a quick and easy recipe for No Boil Taco Ravioli Casserole that will feed a crowd, with less than 5 minutes of prep time the whole thing comes together easily in 30 minutes. IMAG0068

Sometimes you just need a casserole.

And you guys this was that time.

You know that we have been trying out damndest to eat good, and plan ahead , but sometimes life just happens. We found out on a Monday that we were closing on our house on Friday, and realized that because it had been pushed back so far (sigh) we needed to get started on the floors immediately and work our butts off to get them done in a week.

But people still need to eat.

Leave it to me to constantly be thinking of food first however.

I decided to make a casserole that could get us through the weekend. And it did, in a wonderful fashion. I was able to through it together in one pan, with hardly any prep time and it was delicious, as well as filling and satisfying. I did use all prepackaged ingredients, which kind of goes against my base food philosophy, but desperate times man.

This recipe was a hit! Chuck loved it and said I should make it again sometime. Despite it not having meat! I was totally impressed and probably will make it again, since it was seriously so easy. This recipe is also super filling so we were able to eat it for several lunches and dinners before it was all gone.

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I want to mention that you can totally add cooked ground beef, or turkey to this if you want, just brown the meat with some taco seasoning and add it in with or instead of the beans and corn. I chose not to for this recipe because 1)we are trying to eat less processed meat and 2) that was another step in the process I was not willing to add 3)the recipe without meat is way cheaper. I have made this same recipe with meat before and it was just as well received as this particular time.

Also don’t mind the last minute smart phone photos, and gross 80s counters, this is what the first days of home ownership looks like kids. It’s not as glamorous as you originally thought now is it?

No Boil Taco Ravioli Casserole (Vegetarian)
Prep time:
Cook time:
Total time:
Serves: 5-6 Servings
Ingredients
  • 1 jar of salsa
  • 1 (20 ounce) package of frozen cheese ravioli
  • 1 (15.5 ounce) can black beans, drained & rinced
  • 1 (15.5 ounce) can pinto beans, drained & rinced
  • 1 (15 ounce) can cut corn in water, drained
  • 1 jar of taco sauce
  • ½ cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a 9×13 baking pan spread the jar of salsa, covering the bottom of the pan.
  3. Add about half the package of ravioli in one layer on top of the salsa, do the same with the black beans, pinto beans and corn.
  4. Add another layer of ravioli, and then beans and corn.
  5. Top with an even layer of taco sauce and shredded cheddar cheese.
  6. Bake for 25-30 minutes, or until the ravioli is cooked through and cheese melted.
  7. Serve immediately.

 

Chopped Thai Chicken Salad

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This is a simple recipe for a chopped chicken salad with Thai style dressing.

As you can probably assume things are a little crazy  around these parts since we just closed on our house last week, so getting together a recipe post for this week has been a bit difficult. I decided instead today to resurrect an old post that I wrote for The Charming Blog (which is now defunct) almost a year ago. This Thai Grilled Chicken Salad has been a big favorite of both me and Chuck, so I think you guys will enjoy it here too. 

Chopped Thai Chicken Salad

Salad is one of those things that people consider rabbit food, you know not real food. This however is one of those life changer type of salads that can turn a real meat and potatoes types into actual salad lovers.

It’s loaded down with veggies and chicken, and a super amazing deliciously sweet salad dressing.

There are a million textures going on and with each of the textures comes a super bright fresh flavor, and it is all brought together with that sweet zingy dressing.

I’m gushing, I know, but seriously, its salad. It’s a delicious wonderful, nourishing salad. It’s also hearty, and satisfying, and filling salad, that can feed the whole family without trouble.

I just grilled the chicken with salt and pepper, but don’t be afraid to use leftover or premade chicken. It will blend into the flavors just fine.

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Chopped Thai Chicken Salad
Prep time:
Total time:
Serves: 4 Servings
Ingredients
  • Dressing
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp raw honey
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, crushed
  • Salad
  • 16 ounces frozen shelled edamame
  • 4 cups mixed greens, chopped
  • 2 cups chopped Napa cabbage
  • 1 cucumber, diced
  • 1 cup shredded carrot
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • 4 chopped green onions
  • ½ cup fresh cilantro
  • 1 lb cooked chicken, chopped or shredded
Instructions
  1. In a small bowl whisk together all the dressing ingredients and set aside. Cook the edamame according to package instructions and set aside to cool. Meanwhile chop the rest of your vegetables, and toss them together in a large bowl. Top with chicken and serve with the dressing at the side.

 

Easy Lemon Pepper Baked Fish

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This is a super easy recipe that I have been making for years. I love it because it is so easy, quick and healthy, plus it goes great with just about any white fish. I am posting it today because I have had a number of people say that they can’t cook fish, or are afraid to cook fish.
Easy Lemon Pepper Baked Fish

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Sweet Chili Grilled Chicken Salad

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This is a simple recipe based on McDonald’s Sweet Chili Chicken Wrap for a Sweet Chili Chicken Salad.

Sweet Chili Grilled Chicken Salad

I have to admit something to you.

Sometimes I eat fast food.

I know I know, the stigma of a semi-healthy food blogger stopping at drive through windows is quite unsettling, but I’m human!

Besides, sometimes fast food is the best place to get inspiration. For example one of my most popular posts is my Copy Cat Recipe for Panera’s Soba Noodle Broth Bowls, and my second most popular post is my version of Evelyns Favorite Pasta from the Cheesecake Factory.

For this particular recipe I actually took my inspiration from McDonald’s. Yep Good O;’ Mc D’s. We have been traveling a lot and it seems to me that the golden arches may very well have a monopoly on the rest stops on our local highway system, so I’ve eaten there more in the last couple months than I think I have ever in my life. I’ve been trying a few of the healthier options and really liked the Sweet Chili Chicken wrap, so much so that I thought I would try my own version of it at home, except I opted to make it in salad form, because we can’t seem to eat enough salad lately.

I started by copying the golden arches chicken marinade, which I used to grill the chicken before tossing it in my homemade sweet chili sauce. I made a big hearty salad with mixed spring greens, baby Swiss chard, broccoli, carrot, shredded green and purple cabbage, sliced bell pepper, and cucumber.

 

Sweet Chili Chicken Salad

For the dressing I mixed the sweet chili sauce with some bright Asian flavors. It came out perfectly and complimented the rest of the salad. Overall it turned out great and will definitely be on our regular summer food rotation.

 

You can find the sweet chili sauce recipe here.

Sweet Chili Grilled Chicken Salad
Author: JC
Serves: Serves 4
Ingredients
  • Sweet Chili Dressing
  • ½ cup sweet chili sauce
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon dried ginger
  • ½ tablespoon sesame oil
  • Honey Glazed Grilled Chicken
  • 1/3 cup honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika
  • 1 lb boneless skinless chicken breasts (2-3 breasts)
  • 4 cups of prepared salad with ingredients of choice
Instructions
  1. Combine sweet chili sauce, lime juice, fish sauce, salt, ginger, and sesame oil in a small bowl, and whisk until incorporated. Set aside.
  2. Combine the honey, vinegar, water, and spices in a shallow baking dish until well combined.
  3. Add the chicken and toss to coat.
  4. Cover and let sit for at least 30 minutes, or overnight.
  5. Place chicken on a preheated grill and cook for 5 minutes. Flip and cook for another 5 minutes or until cooked through.
  6. Let stand for 3 to 5 minutes and toss with sweet chili sauce.
  7. Serve salad ingredients topped with chopped chicken and dressing.