Tag Archives: spring cooking

Simple Salmon Quesadillas

Sometimes, the simplest things in life are the best. Some days are just so long and exhausting that you might not feel like doing anything, let alone cook. These salmon quesadillas are quick and easy for those long days or those lazy afternoons. For this, you will simply need some salmon, your preferred shredded cheese and spices of your choice , low carb wraps, salsa, and light sour cream.

This recipe works with fresh or frozen salmon that has been thawed out. Simply bake the salmon on a lightly greased baking dish for 15 to 20 minutes at 400 degrees Fahrenheit (or grill to desired tenderness) after applying your seasoning of choice. (For mine in utilized Mrs. Dash all-purpose seasoning, garlic powder, pepper, onion powder, and a healthy dash of Tony’s Cajun seasoning).

After the fish flakes with the touch of a fork, you can then chop up the salmon into small pieces with a chefs knife or shred it to pieces with a food processor if you have one. Warm up your wrap in a skillet for about a minute, being sure to flip onto both sides and apply a healthy layer of cheese around the wrap and place a serving of the shredded salmon into to wrap (about 4 to 6 ounces should do depending on how big your wraps are). Fold over the wrap and place into a lightly oiled skillet and cook both sides until the cheese has melted together both sides of the wrap. Once removed from the skillet cut into four pieces and serve with the salsa and sour cream.

Very low effort dinner but delicious nonetheless

This is an easy low effort dinner that can be prepared within 30 minutes. The best part about this is that you can put in other ingredients such as tomato and spinach and peppers for a nice serving of vegetables as well. Until the next time, dear readers, excelsior!

Shepherds pie

5 simplest recipes are the best. This time, I tried my hand at a dish I tried a while back that absolutely blew my mind. I also added my own twist on this recipe to make it even more macro friendly with some liberties I took with a few substitutions and additions as I went along.

For this recipe variant I used the following: 3 large peeled and quartered potatoes, 1 stick of butter (salted /unsalted), 1 medium onion chopped, 1 to 2 cups mixed vegetables, 1/2 cup broccoli chopped, 1 1/2 pounds ground beef (i utilized 93% lean 7% fat in this instance), 1 teaspoon of Worcester sauce (Alternatively A1 steak sauce works surprisingly well as a substitute), 1/2 cup of beef broth (alternately i used beef bone broth) , and any seasonings of your choice.

First peel the potatoes and place them into a pot to boil until fork tender for about 20 minutes

While the potatoes cook sautee all the vegetables together until tender in a skillet over medium heat.

For the next step, cook the ground beef and proceed to drain any fat and add to the vegetables and simmer with the seasonings, broth, and worcester sauce for 10 minutes covered up.

Once the potatoes are done, cut up the potatoes and add the butter and sprinkle with garlic powder (optional) and mash until it is all the way mashed up.

After mashing the potatoes, put the meat into an oven safe container and spread the potatoes over the tip and spread it out, and score with a fork if desired.

After scoring the potatoes place in a preheated oven at 400 degrees for 30 minutes until browned.

Once out of the oven feel free ro garnish with an optional green onion garnish and serve and enjoy.

This dish was so good I made it twice in the same two weeks. It makes for an excellent prepped meal through the week and a great comfort meal. The addition of bone broth and the broccoli in this version adds some extra macros to the mix. Until the next time dear readers, excelsior!

Spring salad dressing

With spring around the corner, I figured it would be a good time to get a wonderful spring recipe together that anyone can make and enjoy. This will combine two of my favorite things: salads and Mason jars. This tasty dressing will male a fine addition for any salad or wrap.

To start you will need a few crucial ingredients: 1 tablespoon of Dijon mustard, 1/2 cup of red wine vinegar, 1/4 cup olive oil, 1 garlic clove (crushed), 1 table spoon of parsley, 1 teaspoon of honey, 1 tablespoon of lemon juice, a dash of salt and pepper to add to taste.

Once you round up your ingredients, you’ll need to get one mason jar to put in all dry and wet ingredients. Once all ingredients are in the jar, vigorously shake the jar to mix your ingredients, and you are ready to serve. This makes roughly 1/4 of a mason jar full of dressing. You can add more as you see fit.

The finished product

This dressing is very flavorful and adds a wonderful zing to any dish you pair with it. As the weather warms up I look forward to sharing more recipe ideas to share with you. Until the next time dear readers, excelsior!