Wasabi Salmon Sandwich with Ginger Garlic Mayo

I used to make this sandwich all the time. So full of flavor! The original recipe is from Cooking Light Magazine, but it magically disappeared from their archives :(. I've modified their version, and it still came out amazing!

Wasabi Salmon Sandwich with Ginger Garlic Mayonnaise

Ingredients:

For the Fish: 

1 (6 oz) salmon fillet
2 tablespoons rice vinegar
2 teaspoons Bragg's Liquid Aminos (or soy sauce)
1 tablespoon minced shallots
1/2 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon wasabi paste
1 packet stevia

Ginger Garlic Mayonnaise:

2 teaspoons low-fat mayonnaise
2 teaspoons Greek yogurt
1/4 teaspoon wasabi paste
1/4 teaspoon rice vinegar
pinch of ground ginger
pinch of garlic powder

Other:

Small handful spinach
Whole wheat ciabatta roll

Directions:

1. Combine the rice vinegar through the stevia. Place 3/4 of the mixture in a plastic bag. Set the rest aside (in fridge). Place the salmon in the plastic bag and marinate for at least 30 minutes.

2. Combine the ginger garlic mayonnaise ingredients. Refrigerate until ready to use.

3. Preheat broiler. Coat a baking pan with foil and coat with cooking spray. Cook salmon for about 10 minutes, or until it easily flakes with a fork.  

4. Mix together the leftover 1/4 of the marinade mixture with the handful of spinach.

5. Scoop out the inside of the ciabatta roll (to fit all the good stuff inside!). Spread the ginger garlic mayonnaise on both sides of the roll. Add spinach and salmon and eat like a sandwich!

I've always eaten this with cucumber salad. Just goes together so well:

Cucumber Salad

Ingredients:

1 cucumber, thinly sliced
1/4 small red onion, thinly sliced
Rice vinegar
Ground ginger
Garlic powder 

Directions:

1. Combine the cucumber and red onion with a few splashes (3 T?) of rice vinegar. Add a dash of ginger and a dash of garlic powder. Marinate for at least 30 minutes. Serve cold. 

Turkey Bacon Wrapped Chicken

Bacon. Enough said.

Yes, this is turkey bacon, but it crisped up and caramelized in the oven and was absolutely delicious.

I was looking for a good recipe for bacon wrapped chicken, and a lot of them included brown sugar and chili powder. I didn't have any brown sugar, so I substituted honey. I wound up using way less sweetener than other recipes called for, and this still came out delicious!

Turkey Bacon Wrapped Chicken 

Ingredients:

3/4 lbs chicken breast, cut into 4 tenders (my tenders were 3 ounces each)
4 slices turkey bacon
1 tablespoon honey
3 tablespoons water
1 teaspoon chili powder
pinch of salt

Directions:

1. Preheat oven to 375F. Line a baking pan with foil and spray with cooking spray.

2. Mix the honey, water, chili powder, and salt in a small bowl (until honey has dissolved).

3. Wrap each chicken tender with a piece of bacon. Dip them in the honey mixture (get it all in there!) then place on the baking pan.

4. Bake for 25-30 minutes, or until bacon is crispy and the chicken is cooked through. 

Cheesy Quinoa Bake

I was craving something cheesy, and got creative with some leftover quinoa. You NEED to make this!! It's only a few ingredients, and super easy to make. Plus, quinoa has an amazing nutrition profile. It is one of the only whole grains that can serve as a complete protein source (it is technically a seed, but it's lumped into the grain category because it cooks like one). This means it contains all 9 of the essential amino acids that must be obtained from food (since the body cannot make them itself). Quinoa is also a great source of fiber and antioxidants, and is particularly high in magnesium, with 1 cup having about 30% of the RDA.

Fun Fact: Quinoa is pronounced keen-wa, not kwin-o-a

I haven't eaten this hot, but sliced it and ate it cold- it tastes like pizza!

Cheesy Quinoa Bake

Ingredients:

3 cups cooked quinoa
1 garlic glove, thinly sliced
1/2 teaspoon olive oil
1 1/2 cups frozen spinach
3/4 cup Trader Joe's Lite Mozzarella Cheese (it's the only Lite brand I recommend- it melts and tastes the best!)
4 ounces fat free cream cheese
Salt
Pepper
Onion powder
Oregano

Directions:

1. Preheat oven to 375 F. 

2. Heat a large non-stick pan over medium heat. Coat with cooking spray and the 1/2 teaspoon olive oil. Add the garlic and saute until soft.

3. Meanwhile, put the spinach on a plate and cook in the microwave (about 4 minutes). Add to the pan and saute for a minute or two. Add the quinoa, cream cheese, and spices. Cook until the cream cheese starts to melt (I mash mine a little with a spatula). Stir in half of the mozzarella cheese.

4. Spray a 13 x 9 inch casserole dish with cooking spray. Add the quinoa mixture and spread evenly in the dish. Top with remaining mozzarella cheese. Bake 30 minutes or until cheese starts to get bubbly and golden!

Serves 4

Nutrition Information: 280 Calories,  8 grams Fat, 33 grams Carbs, 19 grams Protein

Salsa Chicken Burrito

I'm addicted to the lunch that I've been having this week.  I'm not 100% sure it's legal to call it a burrito, maybe its a taco. I don't know, but this is absolutely delicious and you need to try it. I used my fall apart fork tender salsa chicken recipe for this, and although you can use any chicken, I can guarantee it won't taste as amazing.

P.S. Trader Joe's has the best Lite Shredded Mozzarella I've ever tasted. It melts really well, and does not sacrifice flavor!

Salsa Chicken Burrito

1 whole wheat tortilla (I used Joseph's Flax Tortilla)
1/4 cup reduced fat mozzarella cheese (I used Trader Joe's Lite Shredded Mozzarella)
1 serving Slow Cooked Salsa Chicken
Cilantro
Dollop of Greek yogurt (great healthy substitute for sour cream!)
Raw veggies of choice (if desired)

1. Place the cheese on top of your tortilla and place the tortilla on tin foil. Cook under the broiler for a few minutes until the cheese gets melty (this happens quick- keep your eye on it!).
2. Add the chicken, fresh cilantro, and top with the Greek yogurt. Fold up and devour!