I came home tonight, and my husband had cooked this salmon. We’re always trying to eat more fish, but gosh it’s hard. I thought it was delicious, and my son even took a couple bites! Success!!
1/3 cup soy sauce
2 tbls. vegetable oil
2 tbls. brown sugar
2 garlic cloves, minced
1 lb. salmon fillet cut into four pieces (individually frozen salmon is great for this!)
In a small baking dish, combine the soy sauce, oil, brown sugar and garlic; mix well. Place salmon in the baking dish, coating with sauce mixture. Cover and refrigerate for 30 minutes.
Cook in skillet for 1-2 minutes per side, and finish in 400 degree oven for 10-15 minutes, until the fish flakes easily with a fork. (Or just cook 3-5 minutes per side in the skillet.)
When a busy working mom of three kids gives us an easy recipe to try, it is at the top of the to do list. We tried it with pork chops, score. We tried it with chicken breasts, jackpot. The entire family will eat it, shout it from the mountain tops. Super simple and very good. Thanks, Lacey. You did us right with this one. Think “shake and bake” for 2014.
4 boneless pork chops (or 4 boneless skinless chicken breasts, pounded out to 1/2 inch thickness)
1/4 t. garlic powder
1/8 t. pepper
1/4 t. salt
1/4 c. bread crumbs
1/4 c. milk
1/4 c. grated Parmesan cheese
Dip the meat into the milk for a few seconds. Mix the dry ingredients on a dinner plate, stirring until combined. Coat both sides of the meat with the dry ingredients, pressing the meat into the mixture a couple of times on each side until well coated. Using a foil lined pan, spray the foil with cooking spray. Bake the meat at 350 degrees for 45 minutes, or until done.
We are starting to get into “eating things on a toothpick” around here. So I made up a little chicken nugget recipe that is quick, easy and most of all, kid friendly.
2 T. milk
2 chicken breast halves
Something for coating (see notes at end for ideas)
Preheat oven to 375. Mix a little milk and an egg in a baggie and squish around until combined. Cut up a couple of chicken breasts into 1/2″ pieces, then add to baggie. Let them set for a few minutes or longer if you have the time. Then dump them into a colander to drain. Rinse out the baggie and dry with a paper towel. Put the chicken in and however much coating looks right. Shake until well-coated, then put on foil-lined, Pammed cookie sheet. Spray Pam on top of the chicken too. Cook for 8-10 minutes.
Note: The coating can be anything – regular breadcrumbs, panko breadcrumbs, a little parmesan – those are traditional. But if you have some chips (of any kind), try grinding those up. As luck would have it, I didn’t have any of those around today, so I ground up… Cheerios. I added a little parmesan and salt, and it was good. Also, I haven’t really found a dip that Hudson likes yet, but honey mustard or ketchup seem like good options. Enjoy, and please feel free to share your coating and dipping ideas!
I am always looking for ways to get my son to eat, and black beans are a favorite. So I adapted this one from All Recipes. The original recipe called for one can of beans and one of corn, as well as two packages of 8-oz cheddar. We just topped ours with cheddar, and they were great!
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 (15 ounce) cans black beans, undrained
1 (6 ounce) can tomato paste
1 1/2 cups water
1/2 cup sour cream
Shredded cheddar cheese, for topping (can add some to stew too)
In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
Then add the beans, tomato paste and water. Mix well. Add the seasoned meat. Simmer for 20 minutes, then add sour cream and some cheese if you like. Pour into individual bowls and garnish with shredded cheddar cheese.
Note: This is great leftover, but it gets thick. So we actually used this in quesadillas for left overs. Yum!