Lite Bite: Asian Sheet Pan Salmon and Veggies

Asian Sheet Pan Salmon and Veggies
serves 2 (with leftover veggies)

Ingredients:
2, 4 oz Wild Caught Salmon Filets, boneless, skinless
1 lb. asparagus spears, ends trimmed
1 lb. baby carrots or veggie of your choice (broccoli, sweet potatoes or bok choy would be great
1 Tbsp. coconut aminos
1 Tbsp. almond butter
1/2 tsp. agave or honey
1/2 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper
sesame seeds

Directions:
Preheat your oven to 400 degrees. On a parchment lined baking sheet arrange veggies and salmon so everything is on an even layer. Season the salmon and veggies with salt and pepper.

In a small bowl whisk coconut aminos, almond butter, agave, ground ginger and garlic powder. Brush 1/2 of the sauce over the salmon and veggies. Bake for 10 minutes, then brush with remainder of the sauce. Bake for another 5 minutes.

Divide among plates, sprinkle with sesame seeds and serve.

Annie

Lite Bite: Thai Chicken Lettuce Boats

Here's the 411 on "lite bite" posts. These are recipes I came up with on the fly. Measurements are geared toward cooking for one, but can easily be upped to feed more. Any questions about conversions or recipes, never hesitate to email me annie@takeabiteblog.com.

Thai Chicken Lettuce Boats
instructions yield 1 serving

green leaf lettuce
rotisserie chicken, shredded
roasted unsalted cashews
coconut oil
fresh ginger, finely chopped
garlic, minced
Sambal Oelek chili sauce
salt and pepper
cilantro
green onion
sesame seeds
cashews

Cut the core off the end of your lettuce. Wash and pat dry each lettuce leaf. These will become your "boats." A tip I learned from my roommate Lindsay is after washing your lettuce, lay it out on long strip of paper towels. Pat dry, then roll up your lettuce in the damp paper towels and store in a plastic grocery sack in the fridge. The lettuce will stay crisp and fresh!

Heat 1 tsp. of coconut oil over medium heat. Sauté 1/2 tsp. of minced garlic (or half of a clove) and 1/2 tsp. fresh ginger for about 30 seconds. Add 3/4 cup of shredded rotisserie chicken and 1/4 cup crushed cashews to the pan. Add 2 tsp. of Sambal Oelek chili sauce to pan. Sauté and warm all the ingredients, only takes about 1 to 2 minutes. Add a pinch of salt, pepper and tear in a few leaves of cilantro.

Once everything is combined and warmed through, divided the chicken mixture amongst 3 leaves of lettuce. Top with sesame seeds, more cilantro and thinly sliced green onions. 

I love this meal for dinner or lunch leftovers the next day. Tip: the inner baby leaves of your green leaf lettuce bunch are perfect for dipping in hummus!

Annie

Spaghetti Squash with Turkey Meat Sauce

I've officially eaten this meal three weeks in a row. Obsessed yes, overboard yes, but delicious enough to eat week after week. 

Over the past few months I've loved getting plugged into a new community group through my church. They found out I had a food blog and quickly decided that a cooking class was a must. I easily obliged. We finished our study going over this book (which I love, have read twice now, and highly recommend) two weeks ago. We used last week's meeting as a time to have fellowship over food and conversation instead of our regular study. 

Sticking to what I know, I led a them through how to make this beloved new dish of mine, and paired it with Perfect CCCs of course!

Spaghetti Squash with Turkey Meat Sauce
yields 6 servings

Ingredients:
2 - 3 spaghetti squash, halved
1 pound lean ground turkey
1 tablespoon olive oil
2 medium zucchini, shredded
2 medium carrots, shredded
1 (15 ounces) can tomato sauce, no sugar added
1 (28 ounces) can diced tomatoes
2 cups raw spinach, tightly packed
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste
Dairy free or regular shredded mozzarella

Directions:
Preheat your oven to 425 degrees. Microwave each spaghetti squash for 5 minutes (this makes it easier to cut in half). Take out of the microwave and slice in half. Scoop out the seeds. Arrange spaghetti squash halves on a roasting sheet. Drizzle with olive oil and season with salt and pepper. Cook for 25-30 minutes.

While your squash is cooking, in a large pan over medium heat, cook the turkey in the 1 tbsp. of olive oil until almost completely cooked. When just a little bit of pink is left add the zucchini, carrots, tomato sauce, diced tomatoes, spinach and spices. Stir to combine and let cook until the spinach has wilted. Turn to low, cover and let simmer for 20 minutes. 

Once your spaghetti squash is done, use a fork to scrape the insides and create the “spaghetti noodles.” Layer a spoonful of sauce, draining some of the liquid of the sauce and using more of the meatiness, over the top of each squash. Turn on your broiler. Sprinkle the top of each squash with some cheese. Place under your broiler for 2 minutes to melt the cheese. Fresh cracked black pepper over the top and you are ready to serve!

*The sauce makes a ton. I like to pile on the sauce, but any leftovers store well in the fridge or freezer. When cooking for myself I prep one squash at a time and keep the sauce in the fridge. I take a cooked squash and the sauce and heat in the microwave. Then repeat the broiler step for a fresh hot meal each night. 

The meal went over well with the group and the cookies scored a win. Hope you love it as much as I do! 

Annie 

Lite Bite: BBQ Chicken Quinoa Bowl

I've seen this recipe on What's Gaby Cooking's site many times. I've bookmarked it, screenshotted and pinned it many times too. After letting it hang out in cyber space I finally cooked up Gaby's very popular BBQ Chicken Quinoa Bowls. I love BBQ sauce, so this was a home run for me. Keep reading for the deats and hopefully this convinces you to make it this week. 

BBQ Chicken Quinoa Bowl adapted from What's Gaby Cooking
yields 4 servings

Ingredients:
1 cup dry quinoa
1  cup Trader Joe's Fire Roasted frozen corn, thawed
1 can black beans, rinsed and drained
1 rotisserie chicken, shredded
1 avocado
shredded cheese of your choice, I used this almond milk cheese found at Whole Foods
BBQ sauce
scallions, chopped
salt and pepper

Directions:
Cook your quinoa according to package directions. In a large bowl toss together the quinoa corn, black beans and chicken. Drizzle with a 1-2 tablespoons of BBQ sauce and season with salt and pepper. 

Portion out mixture and top with another drizzle of BBQ sauce and a sprinkle of shredded cheese, scallions and chopped avocado. More cracked pepper too!

*If meal prepping this dish to eat throughout the week.. mix the quinoa mixture then store in the fridge. Portion out each night, re-heat for 1.5 minutes in the microwave (or eat cold). Top with BBQ sauce, cheese and avocado!

Annie