Grilled Salmon and Zucchini Salad

So this was an interesting use of zucchini. For all my friends who garden and have WAY too many zucchinis in the summer and you have no idea what to do with it...THIS recipe is it.

I'm so making this for Sunday dinner at some point...The key is to not over do the dill. I think dill is like rosemary in that sense...you can use too much.

I put the salmon in the oven instead of the grill, for no other reason other than I didn't read the recipe. Even though the title says GRILL.

Make this recipe. You won't regret it. 379 calories per serving and GOOD fats in the salmon.

Grilled Salmon and Zucchini Salad
Recipe from Cooking Light

Serves 4
379 calories per serving

4 (6 oz) salmon fillets
3 T extra virgin olive oil, divided
3/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 lemon
3 c thinly sliced zucchini
1/4 c chopped fresh dill
1/4 c sliced almonds, toasted

Preheat grill (or oven in my case) to high heat.

Drizzle fillets with 1 T oil. Sprinkle with salt and pepper. Arrange on the grill; grill 5 minutes or until desired degree of doneness, turning once.

Grate lemon rind to equal 1 1/2 tsp; squeeze juice to equal 2 T. Combine rind, juice, remaining 2 T oil, remaining salt and pepper, zucchini, and dill in a bowl, toss gently to coat.  Place 1 fillet on each 4 plates. Top each serving with about 2/3 c salad; sprinkle each serving with 1 T almonds.

Chicken Strawberry Salad

Interestingly enough I made this for a "Meatless Monday" and only when I was putting in the chicken did I do a face palm.

This is a delicious recipe. The sweet of the strawberry coupled with the tangy blue cheese and vinegar dressing really sets this recipe up for success.  I

Chicken Strawberry Salad

Recipe from Cooking Light
Serves 4

Dressing:
1 T sugar
2 T red wine vinegar
1 T water
Salt and Pepper to taste
2 T olive oil

Salad:
4 c torn romaine lettuce
4 c arugula (I can't stand arugula so I left this out)
2 c quartered strawberries
1/3 c vertically sliced red onion (Hint: If you cut your red onion in half and submerge the cut side in cold water for 15 minutes, the onion isn't as harsh).
12 oz skinless, boneless rotisserie chicken breast, sliced
2 T cashews halved (the recipe says unsalted, but what fun is that?)
1/2 c crumbled blue cheese

To prepare the dressing, mix everything together except the oil. Gradually drizzle the oil in stirring constantly with a whisk.

For the salad, put everything in a bowl. Drizzle with dressing.

Steak Tacos With Lime Mayo

The Niece's Wife was over last night fixing my curtain rods...and since I was letting her do all the work, I cooked dinner.

My Cooking Light meal plan sent me Steak Tacos with Lime Mayo at 324 calories for 2 tacos. The recipe looked good and simple, my two favorite things.

Turned out they were delicious...and I ate the leftovers. Crazy.

The lime mayo was interesting. If I made this again, I'd swap the mayo for light sour cream and mix that with the lime. I had to add extra lime to counteract the "mayo" flavor.

I also don't do bell peppers, so instead I made a quick pica de gallo (and somehow completely forgot the jalapeno).

Steak Tacos with Lime May

Photo from Cooking Light, May 2011

Recipe from Cooking Light, May 2011
Calories 324 for 2 tacos

20 baby sweet peppers

Cooking spray

1 teaspoon ground chipotle chile pepper

1 teaspoon paprika

1/2 teaspoon kosher salt

1 (1-pound) flank steak, trimmed

3 tablespoons canola mayonnaise (such as Hellmann's)

1 teaspoon grated lime rind

1 tablespoon lime juice

1 teaspoon minced garlic

1 teaspoon water

8 (6-inch) corn tortillas

1/2 cup refrigerated fresh salsa

2 ounces queso fresco, crumbled (about 1/2 cup)

Preheat broiler to high.

Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.

Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.

Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Curried Coconut Soup with Chicken

Let me first say, I didn't ready the directions before I started this, so I didn't actually make this recipe as it states below.

And I, for whatever reason, cannot cook rice noodles. They are among the easiest things to make and yet I can't get them done correctly.

This is a flavorful soup and filling. Of course, once I pee I'll be hungry.

Small note: Be sure to plan for 30-45 minutes for the noodles to soak. I did not and thus the bad consistency of my noodles. Most likely...

Curried Coconut Soup with Chicken

Photo from Cooking Light

Recipe from Cooking Light
Serves 4
Calories for 1.5 c = 330

2 teaspoons canola oil
1/2 cup thinly sliced shallots
4 teaspoons Thai red curry paste
1 tablespoon minced fresh garlic
4 cups unsalted chicken stock
1 cup light coconut milk
2 cups chopped skinless, boneless rotisserie chicken breast
2/3 cup thinly sliced cucumber
1/2 cup torn fresh basil
2 teaspoons sambal oelek
1 teaspoon dark sesame oil
2 cups cooked rice noodles

Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.

Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime wedges, if desired.