Archives for posts with tag: pesto

This post is high in fish-focused dishes, so I hope you all are fans of salmon and tuna!  It just so happens that the share-worthy recipes we’ve had lately were of the fish variety.   We should all be aiming to eat fish at least once a week, so I hope these recipes help!  Enjoy!

Caribbean Jerk Salmon Bowl from Pink Parsley was delish!  I found some inexpensive wild pacific (skin-on) salmon from President’s Choice Blue Menu.  The pineapple salsa was wonderful and could be used in a variety of dishes!  Try and make it ahead of time to allow the flavours to blend and to save your dinner prep time.  Brown rice and black beans are a great source of fibre.  Definitely try this one!

Everyday Food Tuna, Chickpea and Beet Salad is a healthy, and tasty salad!  The recipe calls for packaged, roasted beets.  I have yet to find these in a grocery store here in Canada, so unfortunately I had to roast my own.  Roasting beets is easy, but a tad time consuming.  Just wash the beets, wrap as a group in foil and bake for about 45 min at 425F, or until soft when squeezed.  If you are a 9-5’er, maybe do this step the night before you plan on having this supper.  Or you can try pickled beets as well.  The chickpeas and tuna are great sources of healthy fats and protein!

Chicken, Chickpea and Pesto Salad from Everyday Food – another salad with three main ingredients in the title! haha.  Yum pesto. You can make your own, or the version you buy in the grocery store is pretty good too.  The crunch from the celery and cucumbers contribute to a very refreshing taste!   The chicken was poached (aka boiled for 20 min in seasoned water) and then shredded.  See my next photo for a simple way to shred chicken if you are an owner of a stand mixer.

Make extras, cause this salad is wonderful for leftovers.  

Did you know that you can shred chicken breasts in minutes, if you have a stand mixer??? It’s incredibly easy.  Just put the chicken in the bowl, and run the mixer on low (speed 2-3). In this photo, I actually over-shredded the chicken – left it for a tad too long.  Give it a try!

Asian Grilled Salmon from Ina Garten is fabulous, and doesn’t involve washing too many dishes!  Give this one a try if you are looking for a new take on your salmon filets.  I paired it with a simple asian slaw that is one of my go-to summer sides.

What are your favorite ways to eat fish?  Do you have a handy kitchen shortcut like shredding chicken in a stand mixer?

Happy Cooking!




How are you all?  Have you been enjoying spring?  Such wild weather it has been…  I have many more supper recipes to share with you.  To remind you again how this website works: I put a link to the recipe in the name of each meal (the orange type).  And then I tell you a bit about why I chose the meal, how I prepared it differently from the instructions, or a way to make the meal healthier!  Let’s go!….

Spinach and Apple Salad from the Curvy Carrot is a good meal to take to a potluck or a group dinner.  In this salad, the candied almond are the winning ingredient.  So yummy – don’t leave them out!  If you are preparing this in advanced, make sure to put some lemon juice on the apple slices (before adding to the salad) to prevent browning.

Sriracha marinara and meatballs from Everyday Food is a delicious new take on spaghetti.  It’s a wonderfully spicy meal that uses the beloved sriracha sauce.  The meatballs are lower in fat since they are made from lean pork.  It does take a bit more time to make and broil your own meatballs, however if you make enough you will have leftovers!  Two meals for the work of one!  I found the recipe to make about 20 meatballs.  Also, if you make sure to thaw the frozen chopped spinach ahead of time, the prep time will be quicker!

We also enjoyed Taco burgers with cucumber salad from Everyday Food.  It’s quite surprising how different burgers taste when chili powder is added to the beef.  What a nice take on a regular dish.  Serve with some pickled banana peppers, mayo and lettuce (and of course a whole wheat bun!).  Mmmm!

Crustless broccoli and cheddar quiche from Everyday Food is one of my favorite quick vegetarian suppers.  If you serve this with a salad and whole grain crusty bread, you have made a complete meal.  The recipe suggests making individual portions, however I like to prepare it in a pie dish.  The frozen broccoli is such a timesaver.  Yes the recipe has a longer cook time, however you can do something else when it’s baking in the oven!

Creamy pesto chicken with roasted tomatoes from BBC Good Food is another spring favorite of ours.  Instead of mascarpone cheese I used cream cheese (potato, potaaato).   I also use regular breadcrumbs, and Pam or other cooking spray to coat the chicken.  The oven temperature of 200C is about 400F.  Pine nuts are ridiculously expensive right now (due to the ongoing shortage of pine nuts), however you can avoid them in this recipe and the taste will still be great!  This supper is soooo good!

What have you been cooking lately??  Have you tried anything new for supper lately?