Salmon with Sweet Potato and Asparagus

Still over here keeping my swimmer fueled and ready for the 4000 yards he is swimming this weekend!!!  Yummy!!!  :)

Ingredients:

• For the Salmon:

  • 4 salmon fillets (about 4-6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or fresh if preferred)
  • Salt and pepper, to taste
  • Lemon slices (optional, for garnish)

• For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)

• For the Asparagus:

  • 1 bunch of asparagus (about 12-15 spears)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Instructions:

Prepare the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Peel and cube the sweet potatoes into bite-sized pieces.
• Toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Prepare the Salmon:

• While the sweet potatoes are roasting, prepare the salmon.
• Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled.
• Drizzle olive oil and lemon juice over the salmon, then rub the minced garlic, thyme, salt, and pepper on top.
• Optional: Add a couple of lemon slices on top of the fillets for added flavor and decoration.
• Roast the salmon in the oven (alongside the sweet potatoes if you have space) for 12-15 minutes, depending on thickness, or until the salmon easily flakes with a fork. You can also broil for the last 2-3 minutes for a crispier top.

Prepare the Asparagus:

• Trim the tough ends off the asparagus by snapping or cutting about 1-2 inches off the bottoms.
• Toss the asparagus spears in olive oil, salt, and pepper.
• Heat a grill pan or skillet over medium-high heat and cook the asparagus for about 3-4 minutes per side, or until tender and slightly charred. You can also roast them in the oven alongside the salmon and sweet potatoes for 12-15 minutes.

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Tips:

• For added flavor: You can sprinkle the sweet potatoes with a little cinnamon for a sweet-savory contrast, or drizzle the asparagus with balsamic glaze.
• Air fryer option: You can also cook the sweet potatoes in an air fryer at 375°F for about 15-20 minutes or until crispy. The salmon and asparagus can also be cooked in an air fryer for a quicker option.

Grilled Chicken with Quinoa

Big week for B so had to keep him fueled for ALL the yards at state :)  This was good (but Evan wouldn't eat the Quinoa hahaha)

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth (for extra flavor)
• Salt to taste
• 1 tablespoon olive oil (optional)
• Fresh herbs for garnish (like parsley or cilantro), optional

Instructions:

Marinate the Chicken:

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
• Add the chicken breasts to the marinade and coat them evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Cook the Quinoa:

• Rinse the quinoa under cold water to remove its natural bitterness.
• In a medium saucepan, combine the quinoa and water (or chicken broth for extra flavor). Add a pinch of salt.
• Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and stir in the olive oil, if desired. You can also add fresh herbs like parsley or cilantro for extra flavor.

Grill the Chicken:

• Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
• Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
• Remove the chicken from the grill and let it rest for a few minutes before slicing.

Optional Add-Ins:

• Veggies: You can add sautéed vegetables like zucchini, bell peppers, or spinach to the quinoa for extra nutrition.
• Lemon Zest: Add some lemon zest to the quinoa for an extra citrusy punch.
• Feta or Avocado: Crumbled feta cheese or sliced avocado make a great topping for added richness.

Mexican Macaroni Salad

I'm always on the hunt for new recipes for lunch for the boys and this worked great (especially during Lent if you need something without meat).  I added shrimp for a little extra protein and during the week I added rotisserie chicken!!!  So yummy!!!  Great leftover too!!!

Ingredients:

1lb elbow macaroni, cooked to package instructions, drained, and rinsed with cold water

2 ears fresh corn, husks and silks removed

1 can (15oz) black beans (or kidney beans), drained and rinsed

1/2 cup chopped black olives

6 whole Roma Tomatoes (or 2 large tomatoes, chopped)

3 whole green onions, sliced thin

1/2 whole red onion, finely diced

chopped cilantro

For dressing:

1 cup jarred salsa (spicy is best)

1 cup sour cream

1/4 cup mayo

1 clove garlic, minced or pressed

1/2 teaspoon cumin

Salt and pepper to taste

2 limes, juiced (optional)

• Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
  
  Combine all the dressing ingredients in a bowl and stir until combined.
  
  Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.
  
  Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Cinnamon Roll Overnight Oats

Always love bfasts you can prep the night before so I can sleep in while my fam eats :)  This was delicious!!!

Makes 3 servings - Raising Foxes

Ingredients:

1 1/2 cups oats 

3T chia seeds

1 scoop (6T) vanilla protein powder

3 teaspoons cinnamon

1/2 teaspoon salt

1 3/4 cups milk

3 teaspoon maple syrup

5oz of vanilla yogurt

Combine all ingredients in a mixing bowl.

Separate mixture into 3 mason containers and top with cinnamon and vanilla yogurt.

After the oats have thickened overnight, put extra yogurt in a small ziplock bag and cut the corner so you can swirl the yogurt on top of the oats!!

Store in fridge overnight and consume within 5 days!!

Air Fryer Hot Honey Salmon Bowls

 Ross said "this is a fam fav - add it to the list babe!"  SO another new fam fav recipe -- WOOT WOOT!!!

Ingredients:

4 salmon filets

2 tablespoons chili crunch oil

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons hot honey

1 cucumber, thinly sliced

1 avocado, sliced

2 cups sticky rice (cooked)

2-3 tablespoons spicy mayo (mix 1 tablespoon sriracha with 2 tablespoons mayo)

1 tablespoon sesame seeds

Preheat your air fryer to 400.  Pat the salmon filets dry with paper towels.

In a small bowl, mix together paprika, garlic powder, and a pinch of salt.  Sprinkle the seasoning mixture evenly over both sides of the salmon filets.

Brush the filets with chili crunch oil, ensuring they are lightly coated.  Drizzle the hot honey over the top of the salmon.

Place the seasoned salmon filets in the air fryer basket, skin side down.  Cook at 400 for 8-10 minutes, depending on thickness of filets, until salmon is cooked through and easily flakes with a fork.

While the salmon is cooking, cook the sticky rice according to the package.  Slice the cucumbers and avocado for topping the bowls.

Once the salmon is ready, remove it from the air fryer.  In each bowl, start with a layer of sticky rice.  Place a salmon filet on top of the rice.

Arrange cucumber slices and avocado around the salmon.  Drizzle with spicy mayo and sprinkle sesame seeds over the top.  Garnish with extra chili crunch oil or drizzle of hot honey for added flavor.