Week of October 14th

ROASTED SALMON WITH LENTILS
We didn't get around to having this last week because we were salmon-less! 
Original recipe here.

¾ cup lentils
½ small onion
1 large celery stalk, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets about 6 oz each
Nonstick cooking spray

Heat broiler.  Combine lentils and 2 ½ cups water in a medium saucepan.  Bring to a boil; reduce heat, and simmer covered, 5 minutes.  Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more.  Drain, reserving cooking liquid.  Transfer lentils and vegetables to a medium bowl.

In a bowl, whisk 2 tablespoons reserved cooking liquid with the vinegar, oil, mustard, garlic and parsley; season with salt and pepper.  Toss half the dressing with lentil mixture.

Meanwhile, season salmon with salt and pepper.  Coat a baking sheet with cooking spray.  Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes.  Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired.  Drizzle with remaining dressing.


FISH TACOS, RICE & BEANS:   Not following a recipe, just making them as we like!

TURKEY SPINACH MEDLEY
Original recipe here.

Note:  Double up spinach, ham and sauce if making for two more people.

Package of individual turkey breast tenderloins
¼ teaspoon coarsely ground black pepper
2 tablespoons butter
2 ounces thinly sliced deli ham, cut into bite-size strips
½ cup orange juice
2 9 to 10 ounce packages fresh spinach
1 orange, cut into wedges
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper

Sprinkle turkey with ¼ teaspoon pepper.  In a very large skillet melt butter over medium-high heat; add turkey.  Cook for 12 to 15 minutes or until no pink remains, turning once halfway through cooking.  Remove turkey from skillet.  Cover to keep warm.

Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp.  Using a slotted spoon, remove ham from skillet.

Add orange  juice to skillet; bring to boiling.  Add half of the spinach; cook about 1 minute or just until wilted.  Using tongs, transfer wilted spinach to a bowl.  Add the remaining spinach and the orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt.  Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.

Divide spinach mixture among plates.  Season with salt and ¼ teaspoon pepper.  On each dinner plate place one turkey portion, cutting it into four pieces.  Top with some of the ham.  Drizzle with the remaining juices from the skillet.

BREAKFAST FOR DINNER - No recipes, just throwing it together easy-peezy!  xoxo