Salmon and Veggie Stir Fry

A few months ago my sister in law and brother in law came for dinner. We cooked some fish, threw together some veggies and added a little this and that. And it was delicious. So we decided to try and recreate it for this week's "Healthy Recipe of the Week". I messed with the amount of veggies and I like a lot of sauce to go with my rice, so I made more of that too. As with all my recipes, it is easily adapted and changed to fit your taste bud's desires.

Salmon and Veggie Stir Fry

4 pieces salmon (4oz)

Dash of olive oil

1 yellow squash, chopped

1-2 zuchinnis, chopped

1/2 yellow onion, chopped

1 red bell pepper, chopped

1 cup carrots, chopped

1/4 cup hoison sauce (found in most grocery stores)

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

2 Tablespoons grated ginger (try freezing it and zesting it with a zester)

A dash of red pepper flakes

2 cups Brown Rice, for serving

Heat pan to medium heat, add oil and cook salmon. Break in to pieces. Add all veggies and sauce ingredients stir well. Cover and let cook for 5-7 minutes until veggies are al dente. Serve warm over rice. Serves 4. (300ish calories per serving!)

It Worked! Cinnamon Rolls in Waffle Iron

I see all sorts of cool recipes/ideas/tips/tricks on Pinterest. They only sometimes turn out. I am sure you have laughed at some Pinterest fails you may have seen or experienced. I certainly have. So I feel like I should share when I have a win from something I saw online. So here is:

Cinnamon Rolls in the Waffle Iron!

Are they perfect? No. Are they the best cinnamon rolls ever? Definitely not (they are store bought after all). But are they convenient? Yes! And do they still taste good? Surely!

Here's how you do it. 

Heat up waffle iron. Spray generously with cooking spray. Place canned cinnamon roll in waffle iron. Press down to flatten and then let it cook (It will puff up a little). 

And that's it! Our cinnamon roll package came with frosting, which was a plus. 

Try it out and tell me what you think :)

Brown Rice Enchiladas with Black Bean Sauce (Updated Version)

Brown Rice Enchiladas with Black Bean Sauce

Sauce:

1 (4oz) can green chiles                                           

1 can black beans, undrained

1 can vegetable (or chicken) broth                    

1/4 yellow onion, diced

2 cloves/teaspoons minced garlic                                      

1 bay leaf

Optional: 1/2 (4oz) can jalapenos (if you like it spicy)

Saute onions in oil until soft and translucent. Add all other ingredients and bring to a boil. Reduce to a simmer for minimum 5 minutes or 15 minutes if you have the time. Remove from heat and pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1/4 chopped yellow onion                         

1 (4oz) can green chilis (sub for jalapenos if you like more spice)

1/2 cup cooked vegetable of choice (diced sweet potato, chopped kale or corn are great options)

1/2 c lowfat cottage cheese  

1/2 c feta cheese or goat cheese

2 c cooked, brown rice

Saute onions until soft, add green chilis, cooked vegetables, cottage cheese and feta cheese. Stir until just combined and then turn off heat. Add rice and mix well. 

To make:

Flour tortillas

Monterrey Jack or Colby Jack Cheese for sprinkling

Chopped cilantro, to taste

Spray 9x13 pan with cooking spray. Pour thin layer of Black Bean Sauce in the bottom of the pan. Assemble enchiladas by filling tortilla with filling, sprinkling with Colby Jack cheese and rolling. Place rolled and filled tortillas into the pan. Pour more Black Bean Sauce over all tortillas until well covered, sprinkle with a little cheese.  Bake at 375 for 25 min. Sprinkle chopped cilantro and serve warm.