One Pan Salmon + Roasted Potatoes and Asparagus

Happy Tuesday! As always I hope everyone is having a great week so far. I know Avocado Toast was the next recipe, but I NEED to share with you the dinner I made last night. This dish requires very little clean up. Recap why an easy dinner was needed last night.

Over the weekend the hubs and I went to Mammoth Mountain for a ski trip. Another couple living in Cali came with us. It was such a treat! Friends in California! {Can I get a few hand claps??} This past weekend was fun, exhausting, entertaining and beautiful all at the same time. California is truly a gorgeous states. Take a look!

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Not a cloud in the sky.

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How perfect does this look?

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Loved spending time with these sweet friends!

Our ski weekend resulted in tired brains and sore muscles. After stumbling upon this dish from Simply Recipes, I became hooked. Try different vegetables or fish to switch up this dish!

*I made a smaller portion for this meal.

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One Dish Salmon + Roasted Potatoes and Asparagus (recipe from here)

  • 6 new potatoes, sliced in half
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 6 oz asparagus, washed and trimmed
  • Zest of one lemon
  • 1 large salmon fillet
  • 1 garlic clove, chopped
  • 1 lemon, sliced
  1. Preheat oven to 400 degrees. Line large baking dish with aluminum foil.
  2. Slice potatoes and toss with olive oil and oregano. Place half side down on baking dish and bake for 10-12 minutes. Turn potatoes over and cook for additional 10 minutes or until slightly golden.
  3. In a medium bowl toss asparagus, olive oil and lemon zest. Toss with potatoes and move to side of baking dish.
  4. Drizzle salmon with olive oil and garlic. Place lemon slices on top of salmon. Place salmon on baking dish with other vegetables. 
  5. Place in oven for 10-12 minutes or until salmon is fully cooked.
  6. Remove from oven and enjoy!

“Recipe Index” tab coming soon to blog! 

Easy access to more recipes.

New Year. New State. New Beginnings.

It has been way too long since I have blogged. A few {well actually a lot} has changed over the past couple months. I am currently sitting in a coffee shop in California. Yep. California.

Last November the hubs received news of a job transfer. We quickly packed our belongs and moved across the country in less than 2 months. To say the least it has been a whirlwind. We are living in Santa Monica as the hubs works in the Beverly Hills area. {I laugh every time I mention his work location}

I currently love living in Santa Monica. Living 5 blocks from the pier and ocean is so refreshing. Morning runs along the beach and mountains just can’t be beat. Unpacking has kept us busy. We are hoping to meet friends and get adjusted quickly!

Fun facts I have learned living in Santa Monica in a whopping 3 days:

  • The weather is AMAZING. No joke. Shorts and tanks are the current attire for the locals.
  • Everyone runs on coffee. Each block has a different local coffee shop. Guess that means I have to try each one.
  • Juices, smoothies and shakes. Oh My.
  • Time to hit the local gym. I have never seen more fit and toned people in my entire life.
  • Yoga mats + yoga pants. I have never experienced yoga, but apparently I need to join the club.

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Morning view along running route.

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Walking distance from our home in Santa Monica.

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New recipes coming soon! {At least once all the boxes are unpacked}

NC Visit + Chicken Enchilada Casserole

This past weekend was spent in NC. Last visit until the hubs comes home! {bittersweet} I love NC and will miss all my sweet friends, but thankful the hubs will finally come home next month.

I was able to see the hubs project and it is coming close to the end. Thank goodness. Proud of him and all his hard work. Saturday was beautiful. Not a cloud in the sky. We spend the day on the water with our sweet friends. Thankful for them!

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Taking this project into my own hands. Lets get to work!

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Thankful for these friends.

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How cute is he?? Missing this little guy.

Have you been keeping up with Libby? She is one month old today! She truly is a little miracle. All her tubes are gone, she has moved to a crib and taking a bottle! Such a huge blessing.  They are hoping to be sent home sometime this week.

Ever wanted to take a meal to a friend but want to stay away from the cliche poppyseed chicken or lasagna? Try this Chicken Enchilada Casserole. It is simple and easy to transport. Ground beef can be substituted for the chicken as well.

Chicken Enchilada Casserole (adapted from here)

  • 12 flour tortillas, halved
  • 2 1/2 – 3 cups enchilada sauce
  • 2 (15 oz) black beans, drained
  • 2 cups shredded cooked chicken
  • 3 cups shredded cheese
  • Chopped cilantro
  1. Preheat oven to 375 degrees. Spray 9×13 baking dish with cooking oil.
  2. Poor 1/2 cup enchilada sauce on bottom of baking dish, coat bottom of dish evenly. Layer 8 tortilla halves so dish is covered.
  3. Layer with 1 cup black beans, 1 cup chicken and 1 cup cheese. Repeat another layer with sauce, tortillas, beans chicken and cheese.
  4. Complete final layer with tortillas and sauce.
  5. Cover with aluminum foil and bake for 20 minutes. Remove and top with cheese. Bake uncovered for 10 minutes.
  6. Remove from oven and sprinkle with chopped cilantro.
  7. Enjoy!

Happy Tuesday!

4th of July Weekend + Veggie Quinoa Salad

It has been a while! How was your 4th of July weekend? The hubs and I met with some friends in Isle of Palms for our third annual beach weekend. It was a wonderful and special time with friends.

I am sorry I have not been posting lately. Between traveling to see the hubs and working, things have been a little chaotic. Looking forward to the hubs being back home and having a normal schedule. Here is a recap from the weekend and a healthy summer dish to start your week.

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Happy 4th of July!

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Dinner at The Boathouse

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Thankful for weekends with this guy.

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They hardly moved from this spot all weekend.

Getting back to reality after vacation is always a challenge. I enjoy meal prepping for the week so I am not looking for last minute meals. This Veggie Quinoa Salad from Chelsea’s Messy Apron is perfect for the summer. There were a few ingredients I omitted to keep the price down, and added edamame since I already had some on hand. Add or take away any ingredients to make it your own. Enjoy!

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Veggie Quinoa Salad (adapted from here)

What you will need:

  • 1 cup quinoa
  • 3 small sweet potatoes
  • 1 can corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup diced red pepper
  • 1 cup shelled edamame
  • 1 cup cherry tomatoes, halved
  • 1 medium lime
  • Balsamic vinegar to drizzle on salad
  1. Cook quinoa according to package directions and rinse well.
  2. Poke holes in sweet potatoes with fork and place in microwave for 5-6 minutes. Allow potatoes to cool before peeling and slicing.
  3. In large bowl toss corn, black beans, red pepper, edamame and tomatoes.
  4. Mix in quinoa and lime juice.
  5. Place in close container and place in fridge.
  6. *For added protein add baked chicken.

On-the-go snacks up next!

Balsamic Chicken Summer Salad

Good morning! How is your week so far? Well, I am officially back in the working world as of yesterday. Let the early mornings begin. Last weekend the hubs and I traveled to FL for my cousins wedding. We could not have asked for a better weekend with all of our family. Take a look!

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Never a dull moment with my family. A game of football in the ocean? Why not.

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Beyond thankful the hubs was back in town! Ready for him to be back permanently.

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This reception? STUNNING.

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Excited for my sweet cousin!

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Always enjoying time with my sister.

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This sister is the next one to get hitched! Hurry up September.

Do you ever crave a salad yet want it to be filling? Take a look below. This chicken was superb and cooks in no time. To allow the chicken to be extra juicy, I let it rest for a couple minutes before slicing. You can add any other raw veggies, cheeses or dried fruit to this salad.

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Balsamic Chicken Summer Salad

  • 2 skinless chicken breast
  • 1 tbsp dried oregano
  • 1-2 tbsp balsamic vinegar
  • Mixed greens
  • Sliced carrots
  • Unsalted sunflower seeds
  • Blue cheese
  • Dried cranberries
  1. Heat olive oil in skillet on medium heat.
  2. Place chicken breast in skillet. Add dried oregano and balsamic vinegar.
  3. Turn heat up slightly and cook chicken until thoroughly cooked.
  4. Allow chicken to rest on cutting board and prepare salad.
  5. Add salad ingredients to large bowl. Top with sliced chicken.

Planning a summer BBQ? Well I have a healthy side just for you.

 

Memorial Weekend + PB Apples

Oh sweet summertime. It is officially here! How did you spend your holiday weekend?

This past weekend was full of family and celebrations! My brother graduated high school then we headed to the lake for much relaxation. It was so special spending time with my family and celebrating our brother. Want to know what made this weekend even better? The hubs was back in town!

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Our brother is Auburn bound!

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Never a dull moment at the lake. Entertainment as far as the eye can see.

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Beyond thankful for my sweet family.

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Happy to have him back for the weekend!

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Nothing compares to sunsets at the lake.

Last week before leaving town I was craving {as usual} a sweet snack. This simple snack with kick that craving to the curb.

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PB Apple Snacks

  • 1 apple
  • 2 tbsp crunchy peanut butter
  • Mini chocolate chips
  • Shredded coconut
  1. Wash and slice apples to desired thickness.
  2. Spread crunchy peanut butter over apple slices.
  3. Top with chocolate chips and coconut.

Dinner in less than 20 minutes? Coming tomorrow.

 

Broccoli + Tomato Pasta Salad

Memorial weekend is almost here! This means one thing. Summertime.

First off how was your weekend? The hubs and I went to Beaufort, NC for the day. It has an adorable downtown area that lines the coast and old fashioned stores at every corner. We rented kayaks and made our way to a couple small islands. The paddling allowed for a dual arm workout. Was I sore? Absolutely. We completed the day with a little shopping and dinner on the water. Thankful for Saturdays with my husband.

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Like I said. Adorable.

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How cute is this museum?

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There is nothing more refreshing than a cool pasta salad to end a warm summer night. Eat At Home is a great website for easier recipes for busy families! Check it out! I substituted whole wheat pasta in the place of tortellini. I also used cherry tomatoes instead of dicing whole tomatoes.

Broccoli + Tomato Pasta Salad (recipe from here)

Ingredients:

  • 12 oz whole wheat penne pasta
  • 1 bunch fresh broccoli, cut into florets
  • 3 medium tomatoes or (equivalent) cherry tomatoes
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • handful of fresh basil, chopped
  1. Bring pan of water to boil and cook pasta according to package. Cook pasta to desired taste.
  2. Bring separate pan of water to boil and add cut broccoli. Broccoli only takes a few minutes to cook. Drain broccoli and rinse with cold water.
  3. Toss pasta, broccoli and tomatoes in large bowl.
  4. Combine oil, vinegar, garlic, salt, pepper and basil in separate container, Shake until well combined and toss with pasta.
  5. Place pasta in fridge for a couple hours to chill. Enjoy!

What is your favorite summer dish?