Salmon with Sweet Potato and Asparagus

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

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.

Chocolate Peanut Butter Hearts

Perfect little treat for Galentine's Day tonight!!  My favorite part is the little sprinkle of salt!!  SO YUMMY!!

Serves 12

Ingredients

• ½ cup all-natural creamy peanut butter (or other nut butter)
• 1 tablespoon coconut flour
• 2 tablespoons maple syrup
• ¼ teaspoon of salt
• ¾ cup dark chocolate chips*
• coarse sea salt, for topping (optional)

Instructions

• In a large bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Stir until a thick, smooth batter is created. It should have a texture similar to a soft play-doh. Place it in the fridge for 20 minutes, if needed, to help it firm up. (Or in the freezer for 10 minutes.)
• You can make the peanut butter hearts 2 ways. The first way is to line a baking sheet or plate with parchment paper and place your cookie cutter of choice on top of it. Use your hands to pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter, using your fingers to press the dough evenly into the shape. Feel free to use more or less batter to create the thickness you want. (This will vary depending on the size of your cookie cutter.) Use your fingers to gently press the dough into the lined baking sheet as you pull the cookie cutter upwards, releasing the dough from the cookie cutter. Repeat with the remaining batter, filling the pan, then place them in the freezer to set.
• The other way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper. Use a cookie cutter to cut-out as many shapes as you can, then remove the excess, leaving the cut-out hearts on the parchment paper. Repeat with the remaining dough, and transfer the parchment paper to a large baking sheet. Place the pan full of hearts in the freezer to set until firm, about 10-20 minutes.
• To prepare the chocolate coating, melt the dark chocolate chips. Remove the peanut butter hearts from the freezer, and then spoon the chocolate over the tops of the hearts. Smooth the tops quickly, as the chocolate may start to harden as it touches the cold peanut butter cups. Flip the hearts over and coat the other side. I don't worry about coating the sides of the hearts (it can be a messy undertaking) but you can if you want to.
• Sprinkle the hearts with coarse sea salt, if you'd like to, while the chocolate is still melted. Then place the pan in the freezer to set, about 10 minutes. Enjoy these hearts cold from the fridge or freezer. (We prefer the fridge for a softer experience.) They can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Cranberry Jalapeno Dip

Galentine's Day tonight so found an awesome new app - it was so easy and super yummy!!!  It would be great for Christmas too - perfect colors!!!

Serves 12

Ingredients

• ▢12 ounces cranberries fresh and whole
• ▢1 jalapeno cut in half and deseeded
• ▢4 green onions whites and light green parts
• 1/3 cup sugar
• 1 tablespoon lemon juice
• ▢
• ▢½ teaspoon salt
• ▢8 ounces cream cheese softened
• ▢2 tablespoons sour cream optional but recommended

Instructions

• In a food processor, add the cranberries, jalapeno, green onions, lemon juice, sugar, and salt. Pulse until chopped.
• Strain the cranberry mixture, reserving the juice.
• In a mixing bowl add the softened cream cheese and sour cream. Beat with a hand mixer (or stand mixer) until whipped and fluffy. About two minutes.
• Add in the reserved juice until you get your desired thickness. Start with 1 tablespoon. Stir in ⅓ to ½ of the cranberry mixture. Mix well.
• Spoon into your serving dish. Top with the remaining cranberry jalapeno mix. Garnish with extra green onion, jalapeno, or parsley. Serve with crackers, pretzels, or fresh vegetables.

Notes

• Sour cream will thin out the dip slightly but it adds less acidic tang than lemon juice.
• For a sweeter dip add all the reserved liquid, much of the sugar is filtered out