If you are what you eat, I’m a large bag of shredded broccoli, brussels sprouts, kale, cabbage, and dried cranberries coated in a sweet & tangy poppyseed dressing. And a half-empty bottle of Sauza.
Because life is all about balance.
Now that school and soccer practice is back, I’m finding myself short on time and energy in the evenings and have been putting some of our favorite quick & easy dinners back into heavy rotation and relying on the “cook once-eat three dinners” method. We’ll be sharing some of those new quick & healthy recipes with y’all in the next few weeks.
Because it only takes, like, 9.37 minutes to make, “Spicy” Honey-Glazed Salmon shoots to the top of the list, as does anything I can make with the two bags of Salad Chicken (or Purse Chicken, if you’re Erica) I always have in the fridge.
Both of those are excellent candidates to top the bag of my latest obsession, the Sweet Kale Salad that my friend Shannon introduced me to from Costco.
And it’s a legit obsession. I bought 3 bags yesterday. Each bag will expire inside of a week. And there’s absolutely zero chance that they even last that long.
The poppyseed salad dressing that comes in the salad kit is too high fat/high sugar for my 1500-calorie, 45-30-25 half-marathon nutrition plan so I extend the dressing with some skim milk, fat-free Greek yogurt, and some cider vinegar (as noted in the recipe below). The dressing goes farther and I can use more.
But most importantly: dinner is on the table in 14.68 minutes.
Salmon & Sweet Kale Salad
A quick, halfway homemade dinner starring the Sweet Kale Salad Mix from Costco.
1 bag Sweet Kale Salad Kit (found at Costco in the cold produce room)
1 pack of poppyseed dressing from the salad kit (it comes with 2)
1/4 cup fat-free Greek yogurt
1/4 cup skim milk
1 Tbsp cider vinegar
Open the salad kit and empty the greens and the packet of cranberries and pumpkin seeds into a very large bowl. (If you are going to eat all 4 servings within the next 48 hours, make the entire salad. If not, make half now, half later.)
In a medium bowl, whisk together the poppyseed dressing, yogurt, milk, cider vinegar, and a tiny pinch of salt.
Add the dressing to the greens and toss until completely coated.
Let sit 15 minutes and then serve topped with salmon or chicken.
I have lost track of the number of pineapples we’ve grilled in the last two months. But that number shot up last week when they were .99 each. Because you know me and how I love to hoard a good produce sale.
If you’ve never grilled a pineapple, let me tell you what you’re missing out on. First, a fresh pineapple is so much more flavorful, vibrantly-colored, and crisper than canned pineapple. Give a sweet, yellow round to the grill and you get back a round of caramelized, lightly charred, smokey perfection that you can do anything with.
Sweet, smokey pineapple. Spicy salmon and weapons-grade jalapenos. Crunchy kale and red onions. A supposed-to-be-cooling-but-not-really-because-that-jalapeno-was-just-way-too-&^%$#@!-hot dollop of Greek yogurt.
A healthy, satisfying lunch… or at least it will be when my face stops burning.
Spicy Salmon and Grilled Pineapple Wrap
Leftover salmon goes lunch with smokey, grilled pineapple and cool, crunchy veggies.
When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?
The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.
When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.
(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)
Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.
It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.
As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.
The winner is… Heather with comment #88. Thanks for playing!
To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?
My 4-year-old will answer: sushi. My husband will answer: sushi. I will answer: do I really just have to choose one?
You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.
(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)
The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.
Salmon With Roasted Red Pepper Tapenade & Goat Cheese
Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.
4 6-oz salmon filets
HEB Red Pepper Tapenade
Crumbled goat cheese
Preheat broiler and line a pan with foil.
Lightly spray/drizzle olive oil onto the foil.
Place the salmon filets on the pan and season with salt and pepper.
Lightly spray/drizzle with olive oil.
Broil for 5-6 minutes.
Top each filet with a generous spoonful of tapenade and some goat cheese.
Return to broiler for 1-2 minutes, until cheese begins to brown.
This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.