We’re almost halfway through January and already we’re getting tired of our New Year’s resolutions to get back in shape. (And yes, round is a shape, but that’s not the shape we’re looking for!) We’re at that phase where we aren’t as enthusiastic about eating healthy foods and, sometimes (okay… a lot of the time!), we feel like that monkey bread from Christmas morning is calling our names again. Determined to stick to our shape-up plan, we decided to go shopping… for inspiration! On a recent trip to
heaven Sam’s, Cindy discovered a new Weight Watchers five ingredient cookbook. Easy and waistline-friendly? Obviously we bought it.
Some of you may be groaning right now – a lot of times low fat = low flavor = low satisfaction. Don’t worry! At Blended Kitchen we will not stand for boring, bland and unsatisfying foods. If we’re doing a
diet lifestyle change, we’re still going to eat foods we like, with big and bold flavors. And there’s no way we’re ever going to bed hungry.
The chipotle salmon is sweet, but spicy at the same time – just like Cindy (hehe!) It’s got a kick, but you’ll keep going back for more. The sautéed spinach with prosciutto and golden raisins seems like a strange combination, but the tang of the orange zest brings the whole dish together. So, whether you’re
dieting changing your lifestyle or not, try this surprisingly satisfying, spicy-sweet meal. You won’t even notice you’re eating light!
Chipotle Salmon Weight Watchers | 2012
As you probably already know, we at Blended Kitchen love everything sweet. Our mouths also water whenever we see something spicy. So, when we found this sweet and spicy salmon recipe, we knew we had to try it. This recipe has less than five ingredients and is super easy to make. Plus, it gives our boring
diet lifestyle change a little kick… of spice, that is.
Each salmon fillet is one serving, so this recipe makes four. We only made three, because that’s all we needed!
It all starts with these beautiful fresh filets of salmon. The brown sugar and the adobo sauce (which is what chipotle peppers are canned in) make the perfect sweet and spicy glaze for the fish. Top it all off with some fresh green onions and you’ll be nomming like crazy.
In order to get adobo sauce, you have to buy chipotle peppers that have been canned in the adobo sauce. Don’t search high and low for adobo sauce like we did – just buy a can of chipotle peppers like this and you’ll be good to go.
Here’s the recipe:
2 tablespoons brown sugar
3 tablespoons adobo sauce
1/4 teaspoon kosher salt
4 (6-ounce) salmon fillets (1 1/2 inches thick)
2 tablespoons chopped green onions
Preheat the oven to 450°.
Combine first three ingredients in a small bowl. Line a baking sheet with foil; coat foil with cooking spray. Place fish, skin sides down, on foil; brush fish with adobo mixture.
Bake at 450° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with onions before serving.
Sautéed Spinach with Prosciutto, Golden Raisins and Orange Weight Watchers | 2012
Spinach is one of Lindsey’s all time favorite foods. Before she graduated from college, she used to request it every time she came home on a break, but the kind of spinach she requested was smothered in parmesan and mozzarella cheeses. (Healthy, right?) This spinach is definitely an unusual twist on the way spinach is traditionally served – with garlic, olive oil and parmesan cheese – but the orange zest and raisins add a hint of sweetness to the dish that goes perfectly with the adobo-glazed salmon. And the prosciutto? Heavenly.
Like the salmon, this recipe makes four servings.
Cook the Proscuitto over medium heat until it’s crispy and delicious. It will add a much needed crunch to the spinach. Once the prosciutto is finished cooking, use a slotted spoon to remove it from the pan and add half of the spinach to the prosciutto drippings.
Cook spinach for one to two minutes, just until it wilts. Add the rest of the spinach to the pan and cook until it’s all wilted. Once the spinach is cooked, add the prosciutto and golden raisins to the pan.
To give the spinach a little something special (as the French would say, a little je ne sais quoi), add 1/2 teaspoon of orange zest to the pan. The citrus flavors marry well with the raisins and provide the perfect compliment to the adobo-glazed salmon.
Here’s the recipe:
2 ounces thinly sliced prosciutto, chopped
2 (6-ounce) packages fresh baby spinach
1/4 cup golden raisins
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
Cook prosciutto in a large nonstick skillet over medium heat until crisp. Remove prosciutto from pan with a slotted spoon; drain. Add half of the spinach to drippings in pan; cook one to two minutes, or just until spinach wilts, tossing with tongs. Repeat procedure, adding remaining spinach to pan.
Stir in prosciutto, raisins, orange rind and pepper.
Next week we’ll be on the lookout for some more recipes that won’t force us back into our elastic waist pants! Until then…
Nom. nom. nom.