Weatherford Living

Holidays are over: Time to look at some new recipe options

Glazed salmon and vegetables.
Glazed salmon and vegetables.

Wow! What a fantastic holiday season full of fun, friendship, family and decadent rich and delicious foods. If you are finding yourselves loosening the belt a notch or two - so are we. That said, it’s time to get back on track this new year and slim down. These recipes are the way to do just that. I promise you’ll love them.

Enjoy.

Orange-Glazed Salmon

▪ 3 T. Cajun seasoning (salt free)

▪ 1 tsp. brown sugar

▪ 1/4 tsp. kosher salt

▪ 4 boneless, skinless fresh salmon fillets (6 oz. each)

▪ 2 T. vegetable oil or olive oil

▪ 1/4 c. orange marmalade

▪ 1 T. lime juice

▪ Lime wedges, optional

1. Combine Cajun seasoning, sugar and salt in a small bowl.

2. Rub over all surfaces of fillets.

3. Sauté fillets in oil in a large non-stick skillet over medium-high heat for 3-5 minutes.

4. Blend marmalade and lime juice; swirl in skillet until melted.

5. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.

6. Serve with lime wedges.

Michael Mackay, 3 Chilies and a Bean

Sautéed Spinach

▪ 1 large bag of fresh baby spinach

▪ 2 T. olive oil

▪ 1-2 garlic cloves, pressed

▪ 1/2 c. white wine

▪ 1 T. Balsamic vinegar

▪ Sea salt

▪ Fresh cracked pepper

▪ Feta cheese, optional

1. Heat olive oil in a large skillet.

2. Sauté pressed garlic for 2-3 minutes.

3. Add spinach, wine, vinegar, salt and pepper.

4. Cover and cook over medium heat, stirring occasionally until spinach is cooked through and wilted.

5. Remove to bowl and top with Feta cheese (optional).

Phyllis Peel, L.I.G.H.T. Ladies Ministry

Sautéed Brussel Sprouts with Garlic and Parmesan

▪ 2 1/2 lbs. Brussel sprouts

▪ 2 T. Unsalted butter

▪ 2 T. Extra-virgin olive oil

▪ 6 large garlic cloves, minced

▪ 1 c. Low-sodium chicken broth

▪ 1/2 tsp. Kosher salt

▪ Coarsely ground black pepper to taste

▪ 3/4 c. Freshly grated Parmesan cheese

1. Trim stem ends of Brussel sprouts and splice into very thin strips and separate by hand.

2. Melt butter and olive oil in a large skillet.

3. Add garlic; sauté 2 minutes.

4. Add Brussel sprouts and sauté until bright green and crisp-tender about 3 minutes.

5. Increase heat to high; add broth.

6. Cover and cook about 2 minutes.

7. Add salt and pepper. Place in a serving bowl; top with Parmesan cheese. Serve immediately.

Laurel O'Rear, L.I.G.H.T. Ladies Ministry

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