Thai Tuna Salad

• 3: 70 gram cans of tuna, drained
• 1 med red bell pepper, diced
• 1/2 red onion, diced 
• 1 cucumber, sliced thinly and diced 
• 1/4 cup sesame oil 
• juice of 1 lime 
• salt and pepper to taste
• sesame seeds, garnish

In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

If you feel more sesame oil is needed, feel free to add more to your taste!

Source: https://www.tablefortwoblog.com/thai-tuna-salad/

Buttery Garlic Green Beans

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced

• 2 pinches lemon pepper
• salt to taste

Directions

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Source:https://www.allrecipes.com/recipe/230103/buttery-garlic-green-beans

Make Ahead Egg Muffins

Ingredients

• 1 lb ground turkey sausage or pork
• 6 large eggs
• 1 cup egg whites
• 1/2 red pepper diced
• 3 tablespoons minced onion
• 1 cup cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Brown turkey sausage over medium high until no pink remains.
3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Source: https://www.spendwithpennies.com/make-ahead-egg-muffins/

Garlic Butter Baked Salmon in Foil

ingredients:

• 1 ¼ pound sockeye or coho salmon (preferably wild caught)*
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 tablespoon chopped parsley, for garnishing (optional)

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

Notes:

1. I suggest using a good quality salmon for this recipe. Try to avoid using ‘pink salmon’ as this type of salmon is quite watery and will release lots of water in the baking process causing the fish to be wet and not flakey.
2. Please note: baking time may vary slightly due to thickness of fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
3. The salmon can also be wrapped in foil and barbecued at 375º-400ºF for about the same amount of time give or take a minute or two. Allow the salmon to ‘broil’ the same way you would in the oven, by opening the foil and allow the fish to dry out for just 1-2 minutes.

Source: http://littlespicejar.com/garlic-butter-baked-salmon-in-foil/#

Cilantro Lime Rice

Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Herb Butter Salmon with Charred Tomatoes and Green Beans

Ingredients
2 cups cherry tomatoes
4 cups string beans
2 T EVOO or grass fed melted butter
pinch sea salt
pinch cracked black pepper
1 lb wild caught salmon

For the Herb Butter

• 1/4 cup grass-fed butter
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh basil
• 2 garlic cloves, minced
• Pinch fine sea salt

Preheat oven to broil high.

In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.

Place on a baking sheet and broil for 5 minutes.

While broiling, combine butter ingredients in a blender and blend until combined.

Brush onto salmon and add the salmon to the baking sheet.

Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.

Source: acalcualtedwhisk.com

Sheet Pan Chicken and Brussel Sprouts

1 to 2 lbs Brussel Sprouts

4 Bone-in, Skin-on chicken leg quarters

2 T EVOO

Kosher salt and pepper to tastes

1/4 to 1/2 cup Balsamic Vinegar

Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway. 

Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half.

Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.

Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.

Author Notes: Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal. 

For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that. 

Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.

Source: Food52.com