Avocado Salmon Rice Bowl, by Cheryl

I made myself cauliflower rice

This is a pinterest find (originally from here) and it was really good and satisfying! I had made this a few months ago when I was going through a bowl phase and just thought of it again and remembered that it was tasty! A couple of things: 1) The avocado makes the dish. Without the avocado mixture this dish would be very boring. 2) I'm not too sure what the glaze on the fish does... I really couldn't taste it at all. Overall, it's a solid dish. Yum!

Ingredients:

Rice:
1 cup jasmine rice
1.5 cups water
Juice from 1/2 large lime
2 tablespoons minced cilantro
1 tbsp honey
3 tbsp chicken or vegetable stock
salt

Salmon:
1lb salmon fillet
1 tbsp lime juice
1 tbsp honey
2 tbsp minced cilantro
salt

Avocado:
1 avocado
1 tbsp lime juice
1 tbsp minced cilantro
salt

Directions:

Rice:
1) Cook rice according to package directions.

2) Mix stock, lime juice, honey, and cilantro together in a medium pot over medium heat. Let simmer for a minute. Take off heat. Mix in rice. Season with salt. Mix. Set aside.

Salmon:
3) Preheat oven to 425. Rub salmon with some oil and place skin side down on a baking sheet.

4) Mix together all of the salmon ingredients. Rub glaze over salmon fillets. Bake for 12-15 minutes.

Avocado:
5) Chop avocado and add to a small bowl. Add in all avocado ingredients and mix together.

6) Assemble rice bowls with the rice on the bottom, then the salmon, and top each bowl with the avocado.

Cranberry Brie Bites, by Cheryl

A few people posted this recipe on Facebook (one of those quick video demonstrations that make everything look easy and quick) and they looked delish so I had to make them! They were easy and yummy and a great appetizer. We ending up adding a little bit of brie on each one after they cooled since the warmed brie lost a little flavor. I would definitely make these again. Yum!

Ingredients;

1 tube crescent dough
cooking spray
flour, for the dough
8 oz Brie
1 can whole berry cranberry sauce
1/2 cup chopped pecans (I didn't use these)
6 sprigs rosemary

Directions:

1) Preheat the oven to 375. Grease a mini muffin pan with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.

2) Cut brie into small pieces and place inside crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

3) Bake until crescent is golden, about 15 minutes.

4) Serve warm

Italian Vegetable Soup, by Diane

I came across this recipe on Facebook and it looked really good, and it was simultaneously 20 degrees outside so I thought this would be the perfect weekend to make it! This soup was really, really good after a few seasoning changes (I'll post my version below). I also wish I used way less cabbage than listed (also posted the appropriate amount below). Definitely a good one to have on rotation this winter, and it came together REALLY fast! This would be very good with sausage, which I'll try next time!


Ingredients:

1 lb. lean ground beef

EVOO
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
4 cups low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5 oz. can kidney beans, drained and rinsed
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon garlic powder

2 teaspoon onion salt
1/2 teaspoon freshly ground black pepper
1 cup frozen corn, thawed
1/4 head green cabbage, roughly chopped (1 cup)
Shredded Parmesan cheese for serving (optional)
1/4 cup chopped fresh Italian parsley for serving (optional)

 

 

Directions:

 

1. In a large soup pan, brown and crumble the beef and set aside. 

 

2. Leaving the juices in the pan, add the EVOO and cook the carrots, onions, and celery until translucent. 

 

3. Add the beef back into the pan and all other ingredients except cabbage, bring to a boil. Adjust the broth level if needed (this soup works better when thicker and the cabbage will take up liquid). 

4. Bring to a simmer by lowering heat and cook uncovered for 20 min.

5. Adjust seasonings, and add cabbage. Cook until the cabbage is wilted.