***Monday is Recipe Day***

Yay, recipe day is on time! Woot, go me for remembering it's Monday! Ok moving right along... Today's recipe is a very yummy one that hopefully will have you liking salmon even if you didn't like it before. Salmon is one of those foods that is just all around good for you. Probably why alot of people don't like it. Anyways, give this a try I always try a recipe out before I post it, so I'm not making all of you the guinea pigs lol. Maple Salmon 1/4 cup sugar free maple syrup 2 tbsp soy sauce 1 clove of garlic, minced 1/4 tsp garlic salt (or garlic powder for less sodium) 1/8 tsp ground black pepper 1 pound salmon fillets Preheat oven to 400 degrees. In a small bowl, mix syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow glass baking dish and pour maple syrup mixture over the fillets, coating them evenly. Cover the dish and place in refrigerator for 30 minutes to marinate. (NOTE: Fish should only be marinated for 30 minutes, it is not the same as steak.) Place marinated salmon in preheated oven, uncovered, for 20 minutes or until it flakes easily with a fork. Makes approx 5 servings, 3oz each. Nutrition info per 3oz serving: 177 calories 7 grams fat 1 gram sat fat 3 carbs 23.5 grams protein

This recipe is WLS friendly with indicated substitutions, but not a protein meal. Garnish with a little bit of goat cheese or feta cheese to up the protein - remember to adjust the nutritional values for any substitutions/additions. Roasted Red Pepper Soup 1 Tbs olive oil (plus extra for pans) This can be deleted by using PAM 4 lbs red bell peppers, cored, halved lengthwise,seeded 2 med onions, thinly sliced 4 garlic cloves, finely chopped 2 1/2 c hot chicken or vegetable broth 1 1/2 c half-and-half or NF milk 3 Tbs balsamic vinegar 1. Preheat broiler and arrange rack 5 to 6 inches from heat. Lightly oil 2 shallow baking pans. Arrange bell pepper halves in a single layer in pans. Broil, turning occasionally until edges are charred, about 8 minutes. Transfer to a blender. 2. Heat oil in a non-stick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Transfer to blender, add broth and puree until smooth (use caution when blending hot liquids). Transfer mixture to a large saucepan. Whisk in 2 1/2 c water and the hal-and-half. Heat over moderate heat, whisking occasionally until hot, about 5 minutes. Stir in vinegar; salt and pepper to taste. Makes 9 cups Nutritional Information (Per cup without substitutions) 116 calories 6 g total fat, 3 g saturated fat 264 mg sodium 14 g carbs, 4 g fiber 58 mg calcium 14 mg cholesterol 3 g protein

Crock pot chicken--makes the yummiest, moistest, tenderist chicken ever!! 4 boneless skinless chicken breast--fresh or frozen 1 can reduced fat cream of mushroom soup 1/2 can water 2 tsp of chopped garlic 2 tsp of paprika pepper to taste Put all ingredients in crock pot beginning with the chicken. Cook all day on low. Nutrition info per each 4 oz serving 170 Calories 3 grams fat 10 carbs 24 grams protein

Yummmy i am going to try this Jen

YUM - that sounds really good. Will have to try this one. I love salmon! BTW - love the avatar too! Your looking awesome!

What a little cutie you have.

Taco soup 1-2 lbs ground beef or turkey 1 envelope taco seasoning 1 1/2 c water 1 can (15 3/4 ounces) mild chili beans 1 can (15 1/4 ounces) whole kernel corn, drained 1 can (15 oz) pinto beans, rinsed and drained 1 can (14 1/2 oz) stewed tomatoes 1 can (10 oz) diced tomatoes with green chilies 1 envelope ranch salad dressing mix In a large kettle, cook beef/turkey over medium heat until no longer pink: drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer uncovered for 15-30 min. or until heated through, stirring occasionally. Yield 6-8 servings (about 2 quarts) Nutrition value may vary based on what type of meat you use. I used Bison and mine ended up at: 166 Calories 1.9 Fat 20 Carb 3.9 Fiber 16.3 Protein

Thanks for this recipe. I am not a salmon lover, but since surgery am trying to take a different attitude for it. And as I live in a place where salmon is plentiful, I have a whole freezer full of it. I look forward to trying your recipe. Now if someone would just do something about the stupid bones!