Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes As Promised, here is the recipe from my Sunday night Dinner... delicious!

For Perfect Roasted Sweet Potatoes- Preheat oven to 400 degrees. Pierce 6 (8oz) Sweet Potatoes with a fork. Brush sweet potatoes with olive oil, wrap each one in tin foil. Place potatoes on a baking pan for 1 hour. Split the Potatoes in half lengthwise. Sprinkle with Sea Salt and fresh Ground Black Pepper

Sweet Potatoes with Cinnamon Chicken & Cashews Ingredients: 6 Roasted Sweet Potatoes (recipe above) 1 tbsp of olive oil 1/4 cup of finely chopped celery 1/4 cup dried tart cherries 1/4 cup golden raisins 3 tbsp of orange juice 1/4 teaspoon of cinnamon 1/8 teaspoon ground red pepper 1/8 teaspoon sea salt 2 cups of cubed chicken 1/2 cup of dry roasted cashews 1/4 cup thinly sliced green onions

Directions:

  1. Preheat oven to 400 degrees. Bake potatoes according to recipe above.
  2. Heat a large nonstick skillet over medium heat. Add oil. Add Celery; cook 2 min, stirring frequently. Add cherries, raisins, orange juice, cinnamon, and red pepper. Cook 1 minute. Stir in chicken and cashews; cook 2 min. Sprinkle with onions.
  3. Top potatoes with Chicken mixture; ENJOY!

Since I am Pescatarian; I chose to sauté veggies and salmon and stuffed my sweet potato above.. Mine was delicious as well! :)

Cindy’s Sautéed Mint Salmon

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Cindy’s Sautéed Mint Salmon
Sale
Cindy’s Sautéed Mint Salmon
$0.99 $1.99

This is a great recipe with lots of flavor for you salmon lovers!

 

Ingredients:

  • 4 Salmon Filets with no skin
  • 1 shallot finely chopped
  • 1 tablespoon fresh mint chopped
  • 1/3 cup of olive oil
  • 1 lemon
  • 1 tsp of fresh ground pepper
  • 1 tsp of sea salt
  • 1 packet of stevia

Directions:

  1.  In a small bowl pour 1/3 cup of olive oil
  2. 1 tsp of lemon zest
  3. 2 tbsp of lemon juice
  4. Add the mint, pepper, sea salt, stevia and set to the side
  5. On med-high heat use remaining olive oil and Sautee the shallots
  6. On a plate salt and pepper both sides of the salmon filets
  7. Add the filets to the pan and cook 4-5 min on each side, then top with sauce
  8. Enjoy!

Stuffed Avocado Salmon

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Stuffed Avocado Salmon- Yummy!!

Ingredients:

6 skin-on salmon filets, about 2 pounds
1 avocado, pitted, peeled and thinly sliced
1 tablespoon olive oil
1/4 cup teriyaki sauce
2 1/2 cups cooked brown rice
1 Roma tomato diced
1 cup of black beans
3 green onions, chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Directions:

Preheat oven to 400 F.

Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.

Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.

Meanwhile, heat cooked rice in a sauce pan over medium heat. Add tomatoes, black beans, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.

Serve each salmon filet with ½ cup wild rice salad.