Family Dinner

Pasta with Zucchini Ribbons and Baked Salmon

If you are a pasta lover but concern about your health and diet program, this is a perfect choice ! Very simple to prepare and healthy for sure. You can use any kind of pasta you like. Combine cooked pasta, zucchini ribbons with olive oil, salt, pepper, capers and chops parsley. Top with baked salmon chunk.

Roasted asparagus w/ kalamata olives, almond, parsley and parmesan cheese.
I always have asparagus or broccoli in the fridge. A very simple to prepare, easier than salad. Just use toaster oven.  The most  important thing, my kids love it, especially my daughter who doesn't like veggie^^


1 bunch of asparagus (removed about 2 inches from bottom)
2 tbsp olive oil
1/4 cup slivered almond
slices of 6 kalamata olive  
fresh grated parmesan cheese
1 tbsp chopped parsley
ground black peppers
1 tsp salt

Roasted asparagus with olive oil, salt and black peppers. Topping with slivered almond, kalamata olives, chopped italian parsley, and parmesan cheese.

 Pan Fried Tilapia with Watermelon Salsa 
 served with Baked Broccoli and Rice

Marinated Tilapia with lemon juice before cooking. Sprinkle fish with salt and ground black pepper. Spray non-stick skillet with cooking spray(Pam) and cook about 5 minutes each side at medium heat. For Watermelon Salsa, mixed chops watermelon, chops red onion, chops cilantro, 1 tbs of lemon juice, chops jalapeno or chili, pepper and salt to taste. In another bowl, mixed broccoli with olive oil, salt and pepper then bake at 350 degrees about 12 minutes. Put Tilapia on serving plate, top with watermelon salsa served with baked broccoli and steam rice.

Potato Salad
Adapted from Giada de Laurentiis of Foodnetwork. Follow this link

I modifiedthis recipe a little.   I used different kind of potatoes, baby red potato, purple potato or fingerling potatoes. Cut in wedges, mixed with olive oil, salt and  black pepper and baked at 400 degrees about 15 minutes until the potatoes are cook (soft). Let the potatoes cool and mixed with the rest of ingredients (chops green onion, chops parsley, capers, slices olive, olive oil, lemon zest, lemon juice, cherry or grape tomatoes).  Serve cold. 

Spicy Tuna Avocado Salad
Ingredients :
1 tbsp chili sauce (srirasha),
pinch of salt,
2 tbsp mayo,
1 tbsp chopped scallion,
3 oz. chopped tuna,
2 tbsp fish eggs.

Spicy Salmon*
Mixed  chili sauce (srirasha), salt, mayo,
chopped scallion, chopped tuna, fish eggs.

Arranged on the plate or bowl;  iceberg lettuce,  spicy salmon and slices avocado on the top.

Penne Butternut Squash
Ingredients :
3 tbsp grated parmesan cheese
1 tbsp minced garlic
2 tbsp chopped red onion
3 slices of bacon, cut into 1 inch
1 medium butternut squash, peeled, seeded, cut into 1 inch cubes
2 tbsp chopped Italian parsley
1 pound of penne pasta, cook according to the package direction.
¼ cup white wine
1 cup chicken broth
Salt and pepper

Heat a non-stick skillet, add bacon  (without oil). Removed bacon from the skillet.  Don’t discharge “the bacon oil“. Saute garlic and onion, add squash, wine, chicken broth, stirring well, covered and let it shimmer until squash tender. Add cooked penne, cooked bacon, chopped parsley, salt and pepper. Served with parmesan cheese on the top

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