Spinach and Artichoke Stuffed Salmon

Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

- 2, 6 ounce wild-caught salmon

- 2 Tbs olive oil

- salt and pepper

- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)

- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 

journey will be a long one." - Anonymous

Crock Pot Orange Chicken

With the purchase of my new babies, the Instant Pot and Immersion Circulator (for sous-vide cooking), my crock pot has been pushed aside. Seeing it sitting there in the corner, all lonely and heartbroken, I decided it was time to dust it off and fill it with some amazing ingredients so it can feel useful and special again. :) 

This succulent, and incredibly easy-to-make meal, was perfect for this cold winter day. You can never go wrong whenever you have a dish that's both sweet and savory! A mixture of oranges, onions, ginger and other tasty ingredients makes this dish a complete hit and a total win for Mr. Crockpot!

Ingredients:

- 2 boneless, skinless, chicken breasts, cut into cubes

- Juice and zest of 2 oranges

- 2 Tbs organic coconut sugar (or brown sugar)

- 2 Tbs organic honey

- 1/4 cup rice vinegar (or cider vinegar)

- 1/4 cup coconut aminos (or soy sauce)

- 1 small onion, finely chopped

- 1 tsp. minced garlic

- 1/4 tsp. ground ginger

- 1/8 to 1/4 red pepper flakes (optional)

- 1/8 tsp. ground black pepper

- 4 Tbs arrowroot powder (or cornstarch)

In a bowl, combine orange juice, orange zest, sugar, honey, vinegar, coconut aminos, onion, garlic, ginger, red pepper flakes (if using), and pepper. Pour half of the sauce into the crock pot. Place chicken cubes in the crock pot and then pour the remaining half of the sauce over the chicken. Cover and cook on low for 4 to 5 hours (or until chicken is cooked through). Transfer chicken to a bowl. Set aside. In a small bowl, whisk arrowroot and 4 tablespoons of cold water until smooth. Pour sauce from the crock pot into a small sauce pan and add arrowroot slurry. Bring to a low boil over medium heat and cook, stirring constantly, until thickened. Add the chicken and stir to coat. Spoon mixture over any type of rice or pasta you desire, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"May your days be bright and your coffee cup always be full." - Me 

Instant-Pot Veggie Rigatoni and Meatballs

After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)

Ingredients:

- 1 lb ground turkey

- 1/2 cup Panko breadcrumbs

- 3 Tbs grated parmesan cheese, plus extra for garnish

- 1/4 cup yellow onion, chopped small

- 2 garlic cloves, minced

- 1 Tbs fresh basil, chopped small, and more for garnish

- 1 egg

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 3 Tbs olive oil

- 1, 14.5 oz. can diced tomatoes, undrained

- 1, 15 oz. can tomato sauce

- 1/2 cup water

- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 

use the Instant Pot." - Me :) 

Sheet-Pan Salmon

Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 

Ingredients:

- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Chicken Piccata

Altering this recipe just a tad made this dish healthier without losing any of it's fantastic flavor. In our opinion, just as delicious as the Italian restaurant we frequent...with fewer calories. Can't beat that!

Ingredients:

- 6 oz. uncooked angel hair pasta (I used gluten-free whole-grain spaghetti with quinoa)
- 1/4 cup flat-leaf chopped parsley, divided
- 3 Tbs olive oil, divided
- 2 Tbs fresh lemon juice, divided
- 1 lb. chicken breast cutlets
- salt and pepper to taste
- 1/4 cup flour, divided
- 2 Tbs diced garlic
- 1 1/2 cups organic chicken stock
- 2 Tbs capers, drained

Cook pasta according to directions; drain. Place in a bowl with 2 tablespoons parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice; toss. Set aside and cover to keep warm.

Sprinkle chicken with salt and pepper. Place 3 tablespoons of flour on a plate and dredge chicken in flour, shaking off the excess. 

Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until garlic is crisp and golden. Remove garlic with a slotted spoon and set aside. Increase heat to medium-high and add chicken. Cook for 3 to 4 minutes on each side, or until done. Remove chicken to a plate, and add remaining tablespoon of flour to the skillet along with 1/4 cup chicken stock. Stir with a whisk. Add remaining 1 1/4 cups chicken stock and capers; bring to a boil. Cook for 3 minutes and then add the remaining parsley, lemon juice, and a little salt and pepper (optional). 

Plate pasta with chicken on top. Drizzle with sauce and top with bits of the golden garlic. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here.

"Kind people are my kinda people." - Anonymous

Mixed Greens and Mushroom Frittata

Leafy greens, gooey cheese, and healthy eggs... this protein-packed meal has so many beneficial nutrients, it'll keep you going all day long!

Ingredients:

- 4 tsp. olive oil, divided
- 1 cup thinly sliced onion
- 1 tsp. minced garlic
- 1//2 to 1 cup chopped fresh mushrooms (one cup if mushrooms are your favorite)
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 cups trimmed mixed greens (I used kale, mustard greens, and collard greens. Feel free to use any leafy greens you'd like)
- 4 Tbs freshly chopped basil leaves, divided
- 4 large eggs
- 1 cup reduced-fat shredded cheddar cheese
- 1/4 cup freshly shaved parmesan cheese

Heat a large skilled over medium-high heat. Add 2 tsp. of the olive oil and swirl to coat pan. Add thinly sliced onion and cook about 5 minutes until onion is tender, stirring occasionally. Add garlic, mushrooms, salt, and pepper, and cook for a few more minutes. Add mixed greens and cook for about 5 to 7 minutes until greens are slightly wilted and tender. Remove from heat. In a separate large bowl, combine 2 Tbs of the basil, eggs, and cheddar cheese. Whisk until combined. Add mixed green mixture to egg mixture and stir until all greens are coated evenly with egg mixture. Return skillet to medium-high heat and add remaining 2 tsp. olive oil.  Return egg/mixed green mixture to skillet and cook for 30 seconds. Reduce heat setting to low and cook, without stirring, about 4 to 5 minutes or until eggs are partially cooked. Sprinkle fresh parmesan on top of frittata and place oven-proof skillet in oven with broiler set on high. Broil until eggs are thoroughly cooked and cheese is starting to brown. Remove (with oven mits!) and let stand for a few minutes. Run a silicone spatula around edges to loosen from pan and slide frittata onto a plate or cutting board. Sprinkle with remaining basil, cut into 6 slices and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"She thought she needed a hero, so she became one." - Anonymous