Cedar Plank-Grilled Salmon

Ingredients:
2 TBS Brown Sugar
1 TBS Chili Powder
1 tsp Ground Cumin
1/8 tsp kosher salt
1/8 tsp ground pepper
6 (6 ounce) Salmon Fillet (Sockeye, Coho, or King Salmon wild caught)
2 cedar planks soaked in water 2 hours (or just use a grill mat)

Directions:

1. Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
2. Preheat an outdoor grill for medium heat (370-400 degrees) and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
3. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes. 

My family would rate this 5 out of 5 stars

Honey Chicken

Ingredients

• 1/2 cup Honey
• 2 tbsp Soy Sauce
• 1/4-1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Paprika
• 1/2 tsp Garlic Salt
• 1 1/2 tbsp Olive Oil
• 1 cup Broccoli Chopped
• 4 Skinless Boneless Chicken Breasts
• 1 tbsp Brown Sugar

 

Instructions

1. Cut chicken into bite-size pieces and season with some garlic salt & paprika
2. In a bowl, whisk together your honey, soy sauce, red pepper flakes brown sugar, paprika and garlic salt.
3. Cook chicken in hot oil and stir until lightly brown, about 5 minutes. Pour in honey mixture and chopped broccoli and continue to cook and stir until chicken is no longer pink and sauce has thickened. Serve over rice.
   
   My family would rate this 3 out of 5 stars

Orange Chicken

Ingredients

•   4-5 boneless, skinless chicken breasts
• Italian dressing
• 2 tbsp butter

Sauce

• 2 tbsp soy sauce
• 1/2 cup orange juice
• 1/4 cup brown sugar
• zest of 1 orange
• 1 tsp minced garlic
• 1 tbsp ginger paste
• 1 tbsp corn starch
• red pepper flakes optional
• green onions optional

Instructions

1. Marinade chicken over night in Italian dressing. Cube and set in a large pan with 2 TB of simmering butter. Cook until browned. Remove to a paper towel when cooked.
2. Meanwhile, prep your sauce by mixing orange juice, orange zest, soy sauce, brown sugar, minced garlic and ginger paste in a bowl. Set aside.
3. Add sauce mixture to pan (except ¼ cup). Heat sauce up and let simmer.
4. Add reserve ¼ cup sauce to bowl and add corn starch - mix and dissolve. Add this back to the remaining sauce.
5. Heat until sauce reaches desired thickness. Add in your chicken and toss with sauce. Serve with rice or noodles. ENJOY!
   
   My family would rate this 3 or 4 out of 5 stars

Homemade Fried Rice

Ingredients

• 1 1/2 cups cooked brown or white rice (cook the night before and refrigerate)
• 1 1/2 TB sesame oil or olive oil for a lighter flavor
  
• 1/4 cup frozen peas (thawed)
• 1/4 cup shredded carrots, chopped (or 1/2 cup frozen peas/carrots combo, thawed)
• 1 tsp minced garlic
• 2 eggs, slightly beaten
• 1/8 cup soy sauce
• salt and pepper to taste

Instructions

1. Heat your oil in a large skillet or wok on medium high heat.
2. Add the garlic, peas and carrots mix. Stir fry until tender (8-10 minutes).
3. Lower the heat to medium low and push the mixture off to one side.
4. Pour your eggs on the other side of skillet and stir fry until scrambled. Next add the rice and soy sauce and mix all together. Stir fry until thoroughly heated!

My family would rate this 4 out of 5 stars

Crustless Broccoli Cheddar Quiche

Ingredients:

• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half & half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg

Instructions:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
• Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.
  
  Source: Skinny Taste