Lemon Dill Salmon

Each Friday I plan our dinners and lunches for coming week then shop and prep accordingly. This way there is no last minute debating when we get home from work and our both starving. There is already a meal planned and prepped, making it quick and easy to get dinner on the table in about half an hour. Most of the time this works perfectly but there are some weeks where something sounds great the weekend before but by the time Wednesday or Thursday rolls around I have zero interest. This is why it took so long for this salmon dish to be made. This lemon dill salmon has been on our menu board for the past two weeks and I finally made it last night for dinner. Knowing that I know now, I should have made it days ago it is that good. I just never was in the mood for salmon until yesterday, but luckily the filets were frozen and thaw quickly.


The best part of this dish, other than it being amazingly delicious, is the little clean-up that is needed. The entire meal is baked on a single sheet pan. No sautéing, mixing in separate bowls, anything. Just toss on the pan in stages and in about 30 minutes dinner is good to go!  But most importantly the flavor is amazing. The dill and lemon are so fresh and clean lending the perfect Spring flavor to the dish. And really, is there anything better than roasted baby potatoes?! I think not.

And my son ate the salmon. I repeat… my two year old ate his salmon!


There is nothing better than roasted potatoes

3 salmon filets
1 tablespoon olive oil
1 clove garlic, minced
3 tablespoons fresh dill, chopped
1 lemon, juiced
1.5 lbs baby potatoes, cut into similar sizes chunks
1/2 bunch asparagus
Salt & pepper

Pre-heat oven to 425 degrees and prep a large baking sheet with non-stick spray and foil (less clean-up).

Spread potatoes on the baking sheet into one even layer and spray the tops with cooking spray or drizzle with some olive oil. Salt and pepper liberally and bake for 10 minutes.

While the potatoes begin to cook, lay out the salmon filets and dab dry with a paper towel. Pour olive oil over over salmon and top with garlic, dill and the juice of half the lemon. Salt and pepper. After ten minutes toss potatoes in the pan and push them to either side, making room for the salmon. Lay salmon and asparagus on the pan and bake for another 10 to 15 minutes or until the salmon is cooked to your liking.


Serve with another squeeze of lemon.



Chicken Pad Thai Zoodles

Let’s talk zoodles. I know I am late the party but I am all about the zoodle lately! And with summer squash season right around the corner, I am getting pretty excited about adding squash noodles to pretty much any dish . They are a great way to indulge in a craving without having a super heavy meal – zoodles and meatballs, zoodle alfredo and this gem… zoodle pad thai.

pad thai

I get it, zoodle pad thai chicken is not a traditional pad thai.

pad thai

2 large chicken breasts, cubed
3 garlic cloves, minced
3 zucchinis, “zoodled”
2 carrots, shredded
2 tablespoons chives, chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lime juice
2 teaspoons chili garlic sauce *more if you like it spicy!
Lime slices
¼ cup peanuts, chopped

Begin by browning the chicken in a heated skillet with a touch of oil. Just before the chicken is done, add the garlic and cook until fragrant. By adding the garlic later you prevent it from burning and getting bitter.

While the chicken cooks, whisk together the soy sauce, brown sugar, Worcestershire and lime juice. Set aside.

When the chicken is cooked through, add the zucchini, carrots and sauce. Tossing on medium heat until the zucchini softens and the sauce thickens slightly.

Serve topped with the chopped peanuts and chives with lime wedges on the side.

pad thai




Bruschetta Chicken

In this bruschetta chicken, crisp Italian flavors come together for a dinner-worthy interpretation of everyone’s all-time favorite appetizer – bruschetta. However, instead of toasted bread the tomato basil mixture is spooned over grilled chicken making it filling enough for dinner. Yet still light. And with Spring FINALLY here, I am in the mood for lighter fare.

If time allows, I strongly suggest making the bruschetta mixture ahead to let the flavors marry. I often make extras to use later in the week in salads or to top a quick pasta or to eat straight out of the container in front of the fridge. Time will only make this better!

4 chicken breasts
4 roma tomatoes, diced
1/4 cup red onion, diced
1/4 cup basil, chopped
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Italian seasoning
Salt & pepper to taste

Begin by making the bruschetta by combining the tomatoes, red onion, garlic, basil, oil and vinegar. Salt and pepper to taste. Set aside and let the flavors marry while the chicken cooks. You can even make the bruschetta the night before!

bruschetta chicken

Heat a grill pan over medium-high heat. Lightly pound out the chicken breasts so they are an even thickness. This helps everything cook evenly and a bit quicker. Season the chicken with salt, pepper and Italian seasoning. Grill chicken for about four minutes each side. If your chicken is not cooked through at this point, I suggest throwing the pan in the oven at 400 degrees to finish cooking without drying it out.

When the chicken is cooked, simply plate with your favorite roasted veggies and top with the bruschetta!


bruschetta chicken

Tex-Mex Turkey Stuffed Sweet Potatoes

Another quick and healthy weeknight meal to share! These Tex-Mex turkey stuffed sweet potatoes are the perfect thing to get you out of your weeknight dinner rut. I often find myself relying on the same handful of recipes during the week – but how many times can you really eat grilled chicken and roasted veggies before you go insane? Let’s not find out!

stuffed potato

The smokey and slightly spicy turkey filling is the perfect counter to the natural sweetness of the potato. And the stuffing is a lighter take on the classic taco filling, using ground turkey instead of beef. I also make my own spice mix of cumin and chili powder rather than a  seasoning packet to control the amount of salt. This is a healthy way to enjoy the flavors of your favorite Tex-Mex restaurant during the week without the never ending tortilla chips (sorry!).

Have left over filling? No problem! You can use any left over filling throughout the week to stuff enchiladas or top chilaquiles with an egg.

4 sweet potatoes
1 lb ground turkey
1/2 onion, diced
1 bell pepper, diced
2 garlic clove, minced
1/2 cup crushed tomatoes
1/4 cup water
1/2 teaspoon chili powder
1 teaspoon cumin
salt & pepper to taste
Toppings – sliced avocado, shredded cheese, green onions, salsa etc.

Pre-heat your oven to 375 degrees. While the over pre-heats, prep the potatoes by using a fork or knife to poke holes all over and wrap in foil. Place potatoes on a baking sheet and bake for 30 to 45 minutes, or until potatoes are tender.

For the filling, begin by browning the meat. Remove meat from the pan. Depending on your turkey, you may opt to drain the turkey on paper towels to remove some of the grease. Cook onion, pepper and garlic on medium heat until soft. Once soft, add turkey and remaining ingredients and stir so everything is evenly coated. Reduce heat and simmer for five minutes. If the mixture gets too dry, you can add more water depending on your preference.

Once potatoes are ready, pull them from the oven and slice. Stuff with turkey mixture and top! I prefer mine with some green onion and avocado but Ben prefers melty cheese (go figure).

stuffed potato


Hoisin Grilled Veggie Sandwich

Hoisin is magic, literally magic. The pungent sauce resembles an Asian BBQ and brings so much flavor to any dish! Not sure how to elevate your simple chicken and veggie dinner? Toss on some hoisin! I even love hoisin paired with raw veggies. Literally this stuff makes carrot sticks taste like heaven.

hoisin veggie sandwich

So naturally I wanted to add some of this magic sauce to one of my favorite meat-less meals – veggie sandwiches. The hoisin introduces a funkyBBQ flavor that helps my husband quickly get over the fact that there is no meat involved. Though if he had his say, he’d probably throw in some thinly sliced flank steak or pulled pork. He’ll eat veggies to make me happy though.

I joke that my son was built on vegetable sandwiches. But in all seriousness he was. Raw veggie sandwiches from a local bread bakery at least once a week for dinner my entire pregnancy. And even now that I am not pregnant, I still crave that crisp, simple sandwich. It doesn’t hurt that my go-to place has the BEST bread. I’m looking at you Loafers Bread

1 zucchini, sliced into planks
1 red bell pepper, sliced
1/4 cup onion, sliced thin
6 stalks of asparagus
4 slices of whole wheat bread
3 tablespoons hoisin sauce, divided
1 tablespoon water
1/2 teaspoon sesame oil
1/4 cup mozzarella, shredded

Begin by pre-heating your grill pan over medium heat.

Whisk together 2 tablespoons of the hoisin, water and sesame oil to create a loose sauce. Combine all prepared vegetables in a large mixing bowl and toss in the hoisin mixture. Throw the vegetables on the grill pan, turning after a few minutes. Cook until tender but still crisp – some may cook faster than others so keep an eye on them.

hoisin veggie sandwich

Oh those grill marks…

Spread the remaining hoisin on the bread to add more flavor and top with veggies and mozzarella. Place assembled sandwiches on the grill pan and press to toast bread slightly and melt cheese.


Hoisin Veggie Sandwich

*note, cheese with an Asian flavor may seem off but the mozzarella is mild enough that is just lends a creamy element. I am also dying to try this with feta… I am convinced everything tastes better with feta!

Chicken Bruschetta with Crispy, Garlic Cauliflower

Something amazing happened tonight, my 6-month old played contently by himself on the floor long enough for my husband and I to eat dinner – at the same time! This has pretty much not happened since he was born as one of us usually has to entertain Max while the other eats.  Luckily, I had planned something simple, yet delicious for tonight!

Which is where this bruschetta comes in. There is nothing better than fresh bruschetta. Tomatoes, basil and balsamic is the best combination ever – and this meal captures that perfectly.

The bruschetta can be made in advance and only gets better with time. You can of course make extra to top pizza, eggs, pasta or just about anything else you have in your fridge.  Or you can make extra to eat straight out of the bowl.

bruschetta chicken with garlic cauliflower

2 chicken breasts
2 tablespoons olive oil
3 cloves of minced garlic
4 small tomatoes
1/2 tablespoon balsamic vinegar
8 basil leaves
3 cups cauliflower florets
salt & pepper to taste

Begin by heating the oil in a pan and browning the garlic. Remove from heat before the garlic burns.

Chop tomatoes and basil leaves – place in small bowl. Pour half of the olive oil and garlic into bowl. Toss with balsamic vinegar. Salt and pepper to taste. Set aside.


Pre-heat a grill pan and lightly season chicken to your preference. Simply grill chicken until cooked through.

For cauliflower, sauté over medium heat until tender – about eight minutes. For the last few minutes, add remaining garlic and oil. Adding the oil and garlic at the end ensures that garlic does not burn and become bitter.

Serve chicken with bruschetta on top, cauliflower on the side.

bruschetta chicken with garlic cauliflower