Tag: HEALTHY COOKING

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting. I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old. […]

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go. It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really […]

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?

One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.

What is your favorite fish?

On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.

CHECK OUT MORE FISH RECIPES

Salmon and Vegetables Sheet Pan Dinner

I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.

I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!

Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.

Salmon and Vegetables Sheet Pan Dinner

The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.

However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.

If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.

Salmon and Vegetables Sheet Pan Dinner

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

Recipe

SITKA SALMON SHARES IS:

Wild: Wild-caught from the pristine waters of Southeast Alaska.

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Sitka Salmon Shares

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

Salmon

I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Salmon and Vegetables Sheet Pan Dinner
Yield: 4 Servings

Salmon and Vegetables Sheet Pan Dinner

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Easy, Delicious and a perfect family dinner.

Ingredients

  • 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
  • Kosher Salt a good pinch or two, rub on the salmon
  • 1-2 teaspoon ground black Pepper
  • Lemon slices from 1 lemon
  • 1 teasoon dried Oregano
  • 5 tablespooms of Garlic-Herb Butter (if available)

Vegetables

  • 1 pound New Potatoes, I used red
  • 1/2 pound Green Beans
  • 1/2 pound Baby Carrots
  • 1 pound Broccoli, I used frozen florets 
  • Olive Oil
  • Salt and Black Pepper, to taste
  • 4-5 Garlic cloves
  • 1 teaspoon dried Parsley
  • 1 teaspoon dried Oregano

Instructions

  1. Preheat over to 375F

SALMON:

  1. Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
  2. Place Salmon to bake at the same time you will bake vegetables.
  3. Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.

SHEET PAN VEGETABLES:

  1. Wash Potatoes and either cut them in half or the quarters.
  2. Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
  3. Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
  4. If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).

Notes

You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless

You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.

If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!

Cucumber-Tomato and Mozzarella Cheese Salad

Cucumber-Tomato and Mozzarella Cheese Salad

My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad? Needless to say, we eat classic salads all year round, naturally depending on the season, of course. However, with all the ingredients convenient even during the winter season, we are able […]

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon

Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared. I really try to make fish and serve it […]

Broiled Flank Steak

Broiled Flank Steak

Broiled Flank Steak

Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?

I am medium rare to a well-done type of person… or at least somewhere in between.

I desperately wanted to grill this one the other day or at least smoke it.

Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.

Broiled Flank Steak

The fragrant spices were perfect, and it tasted really tasty.

You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.

The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.

It is just so delicious that I could eat it every other day.

Broiled Flank Steak

I got to say that this method of cooking a steak is popularly called London Broil.

Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight.

Then you should be broiled under high heat and served by thinly slicing the meat across the grain.

Broiled Flank Steak

I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.

However, my lovely husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.

The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.

If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.

Recipe

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If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking

Broiled Flank Steak
Yield: Serves 4 to 6

Broiled Flank Steak

Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Beef: 3 hours
Total Time: 3 hours 20 minutes

Tasty and easy recipe for Broiled Flank Steak

Ingredients

  • 1 1/2 to 2 pounds Flank Steak

For the marinade:

  • 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
  • 2 tablespoons Olive Oil
  • 2 Cloves Garlic grated or pressed in a garlic press
  • 2 teaspoons Kosher Salt
  • 1 tablespoon per side Grill/Barbecue Spices

Instructions

  1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
  2. Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours. 
  3. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
  4. Drizzle the pan with oil and place the steak on.
  5. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
  6. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
  7. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
  8. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  9. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.

Notes

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.

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Ahi Tuna Salad

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Ahi Tuna Salad is absolutely one delightful meal. Ahi tuna is velvety smooth in texture, melt in your mouth with a soft. Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette. Seriously this was a perfect meal. […]

Citrus Kale Salad

Citrus Kale Salad

Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body. Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale salad. […]

Cannellini Beans and Spinach Chicken Noodle Soup

Cannellini Beans and Spinach Chicken Noodle Soup

Cannellini Beans and Spinach Chicken Noodle Soup

Cannellini Beans and Spinach Chicken Noodle Soup is so comforting and easy especially because of my little shortcut. You see, I used Progresso Light chicken noodle soup in the mixture and I loved it.

It is delicious with top-quality ingredients, all-white chicken meat, and antibiotic-free Progresso Light chicken noodle soup that I jazzed up a bit.

When I say jazzed up, I mean I added beans and fresh spinach to make this soup even more heavenly.

The other night I went to Walmart to grab a few things along with Progresso Light Chicken Noodles Soup to have when I need quick, healthy lunch or dinner choice and obviously, a bit of comfort.

Cannellini Beans and Spinach Chicken Noodle Soup

Like most people on this planet we want to be fit and in shape, right?!

So eating this hearty, delicious soup with great quality ingredients will definitely help me get to my goal sooner without starving myself.

I love Progresso soup and there are a variety of delightful and healthy choices. However, chicken noodle soup holds a special place in my heart.

Tap here for more soup recipes

Why you might ask? I have grown up eating chicken noodle soup before supper practically each and every day.

That was an absolute necessity, no questions asked. On top of it, it is really super good for you.

Cannellini Beans and Spinach Chicken Noodle Soup

I think it’s just amazing to get childhood memories and transfer them onto your own kids. Making a tradition and memories for them as well.

This is one of my favorite recipes to change this delectable soup into something other than what’s expected. It is already delightful.

However, including spinach and beans, make this soup considerably more hearty.

You may include, of course, chickpeas (garbanzo beans), different sorts of beans or vegetables, yet I gotta tell ya’ this soup is really great all alone as well.

If you make my Cannellini Beans and Spinach Chicken Noodle Soup, please tag me on Instagram. @sandraseasycooking

Happy Cooking!!!

Cannellini Beans and Spinach Chicken Noodle Soup
Yield: Serves 6

Cannellini Beans and Spinach Chicken Noodle Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Tasty and easy chicken noodle soup

Ingredients

  • 2 cups of water
  • 1 cup chicken breast, cooked and chopped (rotisserie chicken could be used too)
  • Pinch of Salt, or to taste
  • Pinch of ground black pepper
  • 2 cups fresh Organic Baby Spinach
  • 1 can Cannellini beans rinsed
  • 2 cans Progresso Light Chicken Noodle Soup

Instructions

  1. Boil water and add a pinch of salt, just to taste. NOTE: Progresso Soup is fully seasoned so you just need to season the water before adding spinach and beans.
  2. Add spinach and cook for 2-3 minutes, then mix in drained and rinsed Cannellini beans.
  3. Pour in the pot 2 cans of Progresso Light Chicken Noodle Soup and heat it through on medium-high temperature.

Notes

You may pre-cook chicken breast or use chicken leftover. Other vegetables are welcome as well.

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Oven Roasted Chestnuts

Oven Roasted Chestnuts

One of the treats that I remember during my high school years were roasted chestnuts. So I just have to make my own Oven Roasted Chestnuts when the Fall comes. When the November starts and during Winter season vendors would be on the streets of […]