Salmon Packets

 It's been a while, eh? Sorry about that. I've been cooking lots of new, yummy things, I just haven't taken time to take pictures or post them. But this was too good NOT to! And so simple!

Put everything in.... 

And Dinner is served. 

Salmon Packets with roasted Squash

Ingredients:

2-4 Sockeye Salmon filets

1/2 onion, halved then sliced thick

handful grape tomatoes per filet

handful of red grapes per filet

2TBS capers per filet

1-2 lemons, quartered

2TBS white wine per filet

1TBS olive oil per filet (grape seed oil would be great too)

sea salt and fresh pepper

For the Squash:

2 Zucchini squash, diced into fairly large chunks

1- 8oz pkg button mushrooms (baby bells my favorite), cut in half (remove the stems)

1/2 onion, diced (fennel would be great too)

2TBS-1/4C olive oil

sea salt and fresh pepper 

1 C. prepared Quinoa

Instructions:

 Preheat oven to 400.

 Line a cookie sheet with foil, then prepare 2-4 sheets of foil for packets. Spray lined cookie sheet with Pam. 

Place salmon filets in center of each sheet of foil. Add sliced onions, tomatoes, grapes, capers and lemons. Starting with one side, fold up edge of foil, creasing the center in as if to form an envelope. Bend the top corner over to seal. Repeat on opposite side, leaving a small opening in the top to pour liquid ingredients. 

 Add white wine and oil. Seal opening shut. Continue until all filets are used up. Line up on one end of cookie sheet. 

For the squash:

On the same cookie sheet, add veggies. Pour oil over, sprinkle with salt and pepper and mix around until well coated. Spread out evenly across cookie sheet.

Bake entire sheet for 25 minutes. Once in the oven, start the Quinoa per package directions.

To serve: Divide Quinoa between plates. Fork out salmon and cover with veggies and sauce from foil packet. Side with squash mixture.

Sausage and Veggie dinner

I know I have seriously been slacking in my posts this week. But I have lots of things I'll be posting this coming week... as long as nothing else comes up and gets in my way!!



Do you have a bunch of veggies left over from your garden this year and are sick of the same ol' dish? I love this meal. It's so simple and easy and it has everything in it. And the best part? You can pretty much put whatever you have on hand in it and it will be delicious!

*Side note: I tried out a Turkey Polsa Kielbasa sausage and it just wasn't the same. Unless you really love turkey sausage, I don't recommend using it in this dish. Also, be aware of the Sodium intake in Turkey sausages. Did you know Turkey bacon is actually WORSE for you than regular bacon? Crazy!

Ingredients:

2 Polska Kielbasa Sausages (or a mix of your favorite, the already cooked kind)
2 Russet Potatoes, 1" chunks
1 Med. Onion, diced
2 Zucchini, about 1" chunks
1 Yellow Squash, 1" chunks
Sm bag of Cut Carrots, halved
2 pkgs. Cremini Mushrooms (have you had these? I used to only use white buttons... but these carry so much more flavor!)
2 ears of Corn
3 cloves Garlic, minced
Salt, Pepper, Red Wine Vinegar, Worcestershire sauce, Soy sauce, Olive Oil
3 pats of butter
Reynolds Oven Bag

Instructions:

Pre-heat oven to 350.

Lay oven bag into large, deep baking dish. Add Potatoes and a little salt and pepper and olive oil. Add remaining veg and a little more salt and pepper. Add sausage and rest of seasonings. Toss well and pour in a little water, almost to cover. Tie off bag.

Bake for 45-75 minutes until potatoes are soft.

You can serve it on a platter family style, on individual plates allowing those "picky" eaters to only take what they want, or in bowls with a little of the broth. I prefer soup-style with the delicious broth!