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Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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Glazed Pork Chops with Boiled Cabbage

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Easy to make, these pork chops are savory and beautiful placed atop a bed of green cabbage. This sweet and savory glaze of soy sauce, sugar, and butter coat the pork without penetrating, and compliment the subtle flavor of boiled cabbage. This Asian inspired glaze is sure to impress. Perfect for a dinner party or date, this recipe can easily be altered to make more for a crowd, simply bake your chops and cover with glaze. Despite the lack of carbs, this dish is filling and as well as healthy. The recipe below makes enough for 2 adult sized servings.

Glazed Pork Chops with Boiled Cabbage Recipe CardDownload

What You Will Need

  • 3 Cups Cabbage, 1×1 inch cubed
  • 2 Pork Chops
  • 1/2 Tbsp Butter
  • 3 Tbsp Soy Sauce
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • Large Frying Pan
  • Medium Sauce Pan

Directions

1. Prepare the cabbage and add to a sauce pan with about 4 cups of water. place over medium heat and boil for about 30 minute or until cabbage begins to turn translucent.

2. Heat a frying pan over medium heat. Once hot, spray with non-stick spray or 1 Tbsp oil. Add pork chops. Cook on first side undisturbed for 4 minutes. Flip your chops, then add butter and wait for it to melt. Once melted add garlic, soy sauce, sugar, and 1/4 cup water. Let simmer until a thick glaze is left.

3. Flip your chops to coat. Remove from heat. Plate your cabbage, top with the pork chop and drizzle some glaze.

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Ginger Lemonade

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Ginger Lemonade is a healthy and flavorful drink. I made this drink as an alternative to ginger ale and tastes very similar. If you wanted to, you could easily add carbonated water or club soda in place of the water for carbonation. This recipe can also be made with honey or sugar. If you would like to make it vegetarian, you can easily go with the latter. Using warm water is more effective at getting the ginger flavor out and dissolving the sugar, however, if you are in a rush, you could use cold water, you just may have to use more ginger. Be sure to adjust to taste! If you want a drink lighter in flavor, you can half the recipe. This recipe makes about 5-7 glasses.

Ginger Lemonade Recipe CardDownload

What You Will Need

  • 7 Cups Warm Water
  • 5 Tbsp Fresh Grated Ginger
  • 4 Tbsp Lemon Juice
  • 1/3 Cup Sugar or 4 Tbsp Honey
  • Pitcher & Spoon

Directions

1. Mix together all the ingredients together in a pitcher. Chill for 4-6 Hours before serving, or add ice and let cool 10 minutes before drinking.

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Omurice

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Omurice originates in Japan and is most popular among children. This dish starts with savory fried rice and is then topped with a fluffy omelet and ketchup. The recipe below is big enough for 1 adult sized portion. I really enjoyed this dish. The ketchup tastes very good with the savory rice. The omelet made this dish fun in appearance and more filling than just rice, offering protein to keep you full until lunch. I recommend you try this recipe at home!

Omurice Recipe CardDownload

What You Will Need

  • 1 Cup Rice
  • 2 tsp Oil
  • 2 tsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • (Opt.) Other veggies diced, i.e. Celery, scallion, etc.
  • 2 Eggs, Beaten
  • 1/2 Tbsp Butter
  • Small frying pan
  • Ketchup for serving

Directions

1. Heat frying pan over medium heat. Once hot, add oil, rice, soy sauce, oyster sauce, and any veggie chosen. Stir and coat all of the rice. Once hot, turn rice onto serving plate and form into a small mound in the center of the plate.

2. Return pan to heat. Add the butter and coat the bottom of the pan. Add your eggs. Using a spatula, push cooked egg into the center of the pan, and let the raw egg fill in opening on the bottom of the pan. Once most of the egg is cooked, remove it from the heat. Flip your omelet over on top of the rice mound. The heat from the cooked eggs will cook the remaining egg. Top with ketchup and enjoy!

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Beef Curry with Stir Fry Veggies

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Curry is a dish you can order out or eat at home. Curry is most common in Asian countries so it is layered with Asian spices. You can buy curry sauce or curry paste that has been simmered for hours, or you can make some at home like I did in the recipe below. Usually curry is also made with a piece of meat with a lot of fat to it, however, if you want to make a cheaper curry, you can just use some ground beef from the freezer. This is not authentic curry, however it’s still curry and can be made with what you can find at home. If you want extra heat in your curry you could add some peppers or some hot sauce. This recipe makes 6-8 Adult sized servings.

Beef Curry with Stir Fry Veggies Recipe CardDownload

What You Will Need

  • 1/2 Ground Beef
  • 1/2 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 3 Tbsp Tomato Paste
  • 3 Cups Water
  • 2 Beef Bouillon Cubes
  • 1 1/2 Tbsp Cumin
  • 2 tsp Ground Cayenne
  • 1 1/2 Tbsp Chili Powder
  • 1 Tbsp Curry Powder
  • 2 tsp Turmeric
  • 2 tsp Red Pepper Flakes
  • 1 (12 oz) Bag of Frozen Stir Fry Veggies
  • Dutch Oven
  • 3 cups White Rice, Prepared

Directions

1. Heat the dutch oven over medium high heat. Add beef, onion, and garlic. Break up meat and stir until fully cooked. Add spices, tomato paste, water, and bouillons. Stir and cook until thickened.

2. Once thick, add frozen veggies. Break up, and stir into curry. Cook until mixture is boiling. Remove from heat. Serve about 1/2 cup of rice with about 1/2 cup of curry.

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