Seared Salmon Fillets with Orzo Pilaf

Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill. Ingredients: 5 teaspoons olive oil, divided 3/4 cup uncooked orzo 1 1/2 cups unsalted chicken stock 1/2 teaspoon salt, divided 1/4 cup bottled roasted red bell peppers, thinly sliced 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1 ounce chopped pitted kalamata olives 4 (6-ounce) salmon fillets 1/2 teaspoon black pepper

Asparagus with Tomato and Feta

It can be tough to prepare a side dish to go with your dinner on busy weeknights. It’s just one more step you probably don’t want to deal with when you get home and you just want to eat. But this recipe for Asparagus with Tomato and Feta is so simple, you can easily make this delicious side to go with sauteed chicken breasts or seared salmon in no time! This side can be made in about 15 minutes and cooks in the stove, leaving the stovetop free for you to cook the rest of your meal.   Ingredients: 1 1/2 cups halved grape tomatoes 1 tablespoon olive oil 1 pound trimmed asparagus 1 tablespoon white balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 ounce crumbled feta cheese

Stuffed Chicken and Herb Gravy with Creamy Polenta

I am seriously starting to think that Cooking Light has a way to read my thoughts. It’s like they know exactly what ingredient I want to work with next, or a particular product I might be craving. And I don’t mind that one bit. The latest issue has a recipe for Stuffed Chicken and Herb Gravy with Creamy Polenta that upon seeing in the magazine, I immediately put on my boots, coat, hat, scarf, gloves, etc. etc. and headed for the supermarket, despite the slippery and freezing walk I had ahead of me (it’s a whopping 5 blocks away, but I still managed to almost fall a good 3 times). And I have to tell you, it was worth it.   Chicken breasts stuffed with prosciutto and provolone, over creamy polenta, topped with an herb gravy… What’s not to like? The recipe suggested making it with bacon green beans, but we had some Brussels sprouts in the freezer that I wanted to use so I substituted them in instead. Ingredients: CHICKEN AND GRAVY: 4 (6-ounce) skinless, boneless chicken breast halves 2 very thin prosciutto slices (about 1/2 ounce), halved 4 (2/3-ounce) slices reduced-fat provolone cheese 1 tablespoon canola oil 1/4 teaspoon freshly ground black pepper … Continue reading

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