Salmon With Special Marinade

Ingredients
1 green onion, minced
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds
1 tablespoon of olive oil

Brown rice
Sautéed red peppers and zucchini

Directions
Combine green onion, soy sauce, vinegar, honey and ginger in a bowl until the honey dissolves. Separate some of the marinade and put it to the side. Add the salmon fillets to the remaining marinade and seal in a plastic bag. Place in refrigerator for 15 minutes.

Next, preheat the oven or broiler. Add olive oil to baking pan or drizzle on top of the salmon. Add salmon to the pan, skin side down (throw away the marinade). Bake or broil salmon 8-10 minutes. Top with marinade that was put to the side earlier.

Boil brown rice and sauté red peppers and zucchini in light olive oil. Toast sesame seeds to add a little something. And of course, enjoy!

Pork Chops With Roasted Tomatoes

Tomatoes are known to be good for your heart. This healthy heart recipe calls for chucks of roasted tomatoes.

Ingredients
4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 14-ounce can diced fire-roasted tomatoes
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh thyme for garnish

Directions
Preheat oven to 350°F. Add salt and pepper to pork chops. In skillet, heat olive oil over medium heat. Add pork chops and cook until browned (approximately 1 to 2 minutes per side).

Next, transfer pork chops to a glass baking dish. Add tomatoes, lemon juice and crushed red pepper to the skillet and increase heat to medium-high. Bring to a boil and cook, until the sauce turns into chutney – about 4 to 5 minutes.

Pour the chutney over the pork chops and bake for 8-10 minutes. Sprinkle with thyme.

Chicken Stir-Fry

Ingredients
2 boneless, skinless chicken breasts, chopped into pieces
1 box long grain and wild rice or brown rice
1 tbsp. olive oil
1 cup broccoli florets
2 cloves garlic, crushed
1/8 tsp. pepper
1 tsp. reduced-sodium soy sauce
1 cup cauliflower florets
1 tsp. Worcestershire sauce
1/8 tsp. tarragon
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup mushrooms, sliced
1 cup green peppers, sliced
2 green onions, diced

Directions
Sauté olive oil and garlic together first. Then add soy sauce, Worcestershire sauce, pepper, and tarragon. Add pieces of chicken to skillet. Cook until no longer pink. Add sliced vegetables to chicken. Stir occasionally. Cover and let simmer until vegetables are tender. Boil rice and serve on side.

photo credit: dearbarbie