Ponzu Salmon and Rice

Last night I made ponzu salmon and rice. It was under 500 calories and incredibly filling. Decently easy and tasted great!

Ingredients:

🔹2 salmon filets (6oz)

🔹6 oz cremini mushrooms

🔹2 garlic cloves

🔹2 green onions

🔹1/2 cup jasmine rice (can sub brown rice)

🔹2 oz peas

🔹1 oz ponzu sauce

Recipe:

Bring a pot of 1 1/2 cups of water to boil. Pour in rice. Reduce to simmer and cook until tender. 18-20 minutes

While rice cooks chop mushrooms and onion. Mince garlic. Rinse salmon and pat dry. Combine ponzu, ginger and green onions. Place 2 tbsp of mixture in a separate small bowl and set aside.

Spray a medium nonstick pan with cooking spray. Place over medium heat. Add mushrooms to pan and cook until soft. Add rice, peas and garlic. Cook till peas are warm. Mix in ponzu sauce mixture. Cover and remove from burner.

Spray a second medium nonstick pan with cooking spray. Place over medium heat. Add salmon. Sear until golden brown. 4-6 minutes each side.

Plate salmon and rice mixture. Pour remaining 2 tbsp of ponzu mixture over salmon. Enjoy!

Brown Sugar Salmon

Dinner last night was a brown sugar salmon. I’m not a huge fan of salmon but my husband is. So I try to make it at least once a week. Plus it’s good for me so I suck it up and eat it. This recipe is super easy and tastes great!

Ingredients:

✴️ 2 Salmon filets

✴️ 2 Potatoes

✴️ 8 oz green beans

✴️ 1/2 oz Dijon mustard

✴️ 1/2 oz light brown sugar

✴️ 1 oz milk

✴️ 1 Clove garlic

✴️ Salt

✴️ Pepper

Recipe:

Preheat oven to 400

Rinse green beans and chop off ends. Rinse off potatoes and chop into cubes. Line a baking sheet with foil and spray with cooking spray. I’m a small bowl combine mustard and brown sugar. Rinse off salmon and pat dry. Mince garlic and set aside.

Place potatoes in a small pot and boil. Cook until tender, 14-18 minutes. While potatoes cook, place salmon on a nonstick pan and sear. 2-4 minutes on each side. Remove from burner and place on baking sheet. Brush salmon with brown sugar mixture. Roast in oven for 7-10 minutes.

Return pan used to cook salmon to medium heat. Add green beans, 1 tap olive oil, salt and pepper. Cook beans for 6-8 minutes.

Drain potatoes. Mash potatoes and mix in milk, sour cream and garlic.

Plate dish and enjoy! 🍴

Teriyaki Chicken Lettuce Wraps

Last nights dinner was one of the easiest meals I’ve made and SO good. Teriyaki chicken lettuce wraps. Just 7 ingredients and it takes less than 20 minutes to prep and cook!

Ingredients:

2 boneless skinless chicken breast

1 head of butte lettuce

1/2 oz honey

3 oz shredded carrots

1/2 oz almonds

2 tsp of sriracha (add more if you like spicy)

3 oz teriyaki glaze

Recipe:

Separate lettuce for cups and rinse. Pat dry with paper towel. Dice up chicken and season with salt and pepper

Place a non stick pan over medium high heat and add 1 tbsp of olive oil. Add chicken and cook until browned (or no longer pink in middle) 3-5 minutes

Add in carrots and stir until carrot is tender (about 3 minutes)

Remove from burner and stir in teriyaki, honey and sriracha. Put chicken mixture into lettuce cups and top with almonds.

Enjoy!! 🍴😍

554 Cals

31g Carbs

28g Fat

47g Protein

Jerk chicken & veggies

Ingredients:

•2 boneless skinless chicken breasts

•2oz jerk sauce

•2tsp chipotle seasoning

•1 lime

•1 red bell pepper

•2 zucchini

Recipe:

Chop veggies and toss in 1tbsp olive oil, lime juice and chipotle seasoning.

Chop chicken into pieces. Cook chicken on medium high heat in a nonstick pan until no longer pink. Turn heat down to low and pour in jerk sauce. Coat all of chicken and let sit, mixing occasionally while veggies cook.

Cook veggies on medium high heat on a grill pan. Cook each side 2-3 minutes.

Plate chicken and veggies and enjoy!

427 cal

19g fat

18g carbs

42g protein