Marinate them and add some mozzarella cheese. Delicious, fast, easy, and healthy!
This is what do you need to make this succulent salad, the marinated tomatoes with mozzarella:
- Olive oil
- Lemon juice
- Grated garlic
- Salt + red pepper flakes
- Torn basil leaves
- Pearl, triangular or cherry-sized mozzarella balls (any shape you like)
- Balsamic vinegar
SALMON TACOS WITH PAPRIKA
Cook this healthy Tacos for Dinner: Delicious, crunchy, wholesome, with a hint of spicy goodness.
A little bit of feta to top it off and we have ourselves a super easy, quick, and healthy meal with these healthy salmon tacos!
2 salmon fillets
1/4 tsp crushed garlic
1/4 tsp oregano
1/4 tsp paprika
1/8 tsp cayenne
1 tsp black pepper
1/8 tsp sea salt
4 corn tortillas
1 cup shredded red cabbage
1/4 cup corn, canned1 Tbsp cilantro –
Preheat oven to 425 degrees.
Mix the garlic, oregano, cayenne, paprika, pepper, and salt together.
Place the salmon filets on an oiled baking sheet.
Brush the seasoning mix over the filets and bake for about 30 minutes (or until fully cooked and flaky).
While the salmon is cooking, heat up the tortillas on a pan or in the microwave (to desired amount).
Add sliced salmon to each tortilla when ready.
Top each salmon placed in the tortilla with shredded red cabbage, corn, and cilantro.
#1 Christmas Dinner Ideas: Standing Rib Roast
- 6 teaspoons of lemon-pepper seasoning
- 6 teaspoons of paprika
- 3 teaspoons garlic salt
- 2 teaspoon dried rosemary, crushed
- 1 teaspoon cayenne pepper
- 1 bone-in beef rib roast (67 to 8 pounds)
- 4 cups beef stock
- Preheat oven to 325°. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
- Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
- Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.
#2 Christmas Tortellini and Spinach Soup
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups fresh baby spinach
- 3 tablespoons minced fresh basil
- 1/4 cup shredded Asiago cheese
- In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.
- Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.
Berry Beet Salad a Wonderful Dinner Idea
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