Salmon with Pineapple and Salsa

Sometimes, I wish I could just post a recipe and not have to say anything about it. Sometimes, I wonder if people even read whatever it is I’m writing about and just look at the picture and recipe and that’s it? I know I’m guilty of that with other blogs. I’ll just look at all the yummy pictures and pin it to read it later.

I was trying to think of something to say about this salmon recipe. It felt like I was back on a tropical island again with the pineapple salsa. I served mine with some left over cilantro lime orzo from the weekend. Very tasty.

Calories 240, Fat 12g, Protein 22g, Carbohydrates 11g, Fiber 1g

Points Plus: 6

Servings: 8

Recipe from Lawry’s.com

Salmon with Pineapple Salsa

Ingredients

  • 2 pounds salmon fillets
  • 3/4 cups p Lawry's® Hawaiian Lawry's Marinade With Tropical Fruit Juices
  • 1 cup chopped fresh pineapple or canned
  • 1/4 cup red bell pepper
  • 2 tablespoons fresh cilantro
  • 2 tablespoons red onion
  • 1 tablespoon chopped jalapeno pepper

Directions

Step 1
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Step 2
Meanwhile, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.
Step 3
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.

Chipotle inspired Rice Bowls

 

I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.

I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.

Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.

Chicken and Rice:

Points Plus: 10

Servings: 5

Nutrition Info (without salsas and extra ingredients on top)

Calories 377 | Fat 11.65g | Carbohydrate 39.2g | Fiber 1.6g | Protein 28.77g

Corn Salsa:

Points Plus 1

Servings: 10 (1 to 2 tablespoons)

Calories 36 | Fat 0.98g | Carbohydrate 7.13g | Fiber 1g | Protein 0.92g

Southwest Rice Bowl

Ingredients

  • 2-3 large chicken breasts (without skin or bone)
  • 1 cup Southwest Chipotle Marinade (Mrs Dash)
  • 1 cup orzo
  • 1 lime
  • 1 tablespoon butter ((light) if desired )
  • 1 bag frozen corn
  • 1/2 small red onion
  • 1 small jalepeno
  • 1 bunch cilantro
  • Pico de gallo
  • cheddar cheese (light )
  • sour cream (light )
  • 1 can black beans (drained)

Directions

Step 1
Marinade chicken for an hour or over night in the fridge. When chicken is ready cook on grill until done. Cut up into bite size pieces.
Step 2
While chicken is cooking. Boil the orzo. About 8 minutes. In a bowl add the orzo, butter, 3 tablespoons of cilantro, half of a lime: juiced, salt and pepper (to taste).
Step 3
While the the orzo is cooking, make the corn salsa. Mix together defrosted corn, 3 tablespoons cilantro, onion, jalapeno, lime juice (the other half) in a bowl.
Step 4
Once everything is made and ready, place about 1/2 cup of orzo, some chicken, beans, corn salsa, and pico de gallo into a small bowl and top with whatever other Mexican ingredients you like.

Candy Bar Cheesecake

My husband was out of town this weekend and I thought it would be a good time to make a cheesecake. He doesn’t like cheesecake at all. I also made a lot of food with cilantro in it this weekend since he doesn’t like that either. It’s always nice when the husband goes away for the weekend so I can make foods that he doesn’t like. However, there are some draw backs of him leaving too. Like… loud scary noises coming from the heater that won’t go away. That kept me up all night long….

I wanted to make something for Halloween and normally if it’s a type of food that’s supposed to look like something gross, I normally don’t have any of the ingredients on hand. Everyone has leftover Halloween candy or has eaten a ton of it already before they have to go back to the  store and get some more. I just decided to top my cheesecake with chocolate candy bars and caramel sauce. I used 4 snicker’s bars, 4 Milky way’s, and 4 Reese’s Peanut Butter cups (the fun size kind). It’s a good way of getting rid of that left over Halloween candy in your kid’s trick-or-treat bag. I had the girls over Saturday night and they loved it. Hope you do too!

 

Candy Bar Cheesecake

Ingredients

  • 32 ounces 1/3 less fat cream cheese
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 3 fun-size assorted candy bars
  • 1-2 tablespoons caramel sauce (for topping)
  • 1 package oreos
  • 4 tablespoons butter

Directions

Step 1
In a food processor pulse the oreos until crumbly. Add in melted butter and pulse a few more times until well combined. Place oreos in bottom of a cheese cake pan.
Step 2
In the same food processor (clean) combine cream cheese, eggs, sugar, milk, and vanilla until smooth. Pour the cheese cake batter on top of the oreo crust.
Step 3
Preheat oven to 325. Bake cheese cake for 55 minutes or until the center is no longer wobbly. Let cool.
Step 4
Cut up candy bars into small bite size pieces and sprinkle them on top of the cheese once cooled. Drizzle cheese cake with caramel sauce and enjoy.

Queso Smothered Chicken

Wow, I can’t believe how good and super easy this was! I’ve never tried Lawry’s marinades until now, but I’ve always used their seasoned salt in recipes. The marinade makes the chicken so moist when it’s cooked on the grill. To save even more time, I had a jar of queso cheese dip in the fridge and all I had to do was warm some of it up in the microwave. Ben doesn’t like cheese sauce on top of anything so that was really nice and I could just portion whatever of that I needed to use.  The cheese sauce on top of the orzo and chicken almost made me think I was eating some kind of nacho pasta. So delicious. I will definitely make this again, and now I want to try more of Lawry’s marinades.

Thank you Plain Chicken, this was an awesome recipe.

Queso Smothered Chicken

Ingredients

  • 1 bottle Lawry's Baja Chipotle Marinade
  • 4 boneless chicken breasts (without skin or bone i)
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder or Southwestern Seasoning
  • 8oz velveeta cheese
  • 1 can rotel tomatoes
  • 1 cup orzo

Directions

Step 1
Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
Step 2
While the chicken is grilling prepare the orzo.
Step 3
Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
Step 4
Combine Ro-tel and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
Step 5
To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.