Lemon & Chive Roasted Fish & Vegetables | One Sheet Pan Recipe

I use Sheet Pans, $8, for everything - roasting everything from vegetables to chicken breasts, and baking cookies (obvi.) and scones.  Sometimes I even make an entire dinner on one sheet pan.  This is the easiest and healthiest dinners around - piles of vegetables, filets of fish, squeezes of lemon, sea salt and a drizzle of a simple chive, garlic, lemon and olive oil mixture.  Everything is layered onto a sheet pan, and then it roasts in the oven for about 25-30 minutes.  A delicious sauce accumulates in the bottom of the pan to pour over when serving.  So yummy, fresh and easy.  

I took these photos at dinner time, so the lighting is not great, but you'll get the point : )

I used red potatoes, asparagus, cherry tomatoes and radishes.  Red onion or scallions would have been great additions.

I used Mahi Mahi from Trader Joes - I've been keeping my freezer stocked for nights I don't want to go to the store.  I just put it in a bowl with cool water to defrost.

Layer the fish filets directly over the vegetables.  Then drizzle over lemon, chive, garlic and oil mixture.  Season generously with sea salt.  

Ready for the oven. 

After 25 minutes, the fish is perfectly cooked and the potatoes are tender.

Notice only two pieces of fish - Emma was not interested, though she did try a couple of bites.  She had the vegetables and leftover mac and cheese... : )

Plated up.

I put 1 tablespoon of cream + a splash of white wine in the pan to loosen everything up and stirred around with a spatula.

Then poured directly over.  

Lemon & Chive Roasted
Fish & Vegetables

serves 2-3

4 red potatoes, sliced
1 pound of asparagus, cut
cherry tomatoes, halved
radishes, quartered
2 pieces of fish (Mahi Mahi, used here)
1 lemon, quartered
2 tablespoons of butter
...
sea salt
...
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of chives, fresh
2 cloves of garlic, sliced
...
1 tablespoon of cream
splash of white wine or stock (optional)

Pile vegetables on a large sheet pan, $8.  Generously season fish with salt.  Place pieces of fish on top.  Stir together oil, lemon juice, garlic and chives.  Drizzle fish and veggies with  lemon mixture.  Place butter pieces around the pan.

Roast in the oven for 25-30 minutes at 400 degrees until fish is fully cooked.

Plate veggies and fish.  Add cream and wine to the pan to make sauce.  Pour over fish.

Another version of this is the Lemon Roasted Salmon & Vegetables.  It is the same idea, just different veggies and different fish.  This would also be great using chicken.  

Buy Essential Sheet Pans, $8, here >

Poached Salmon & Vegetables with a Lemon Garlic Aioli

It is not often that I go on kicks of any sort.  Typically, I believe in eating whatever I want and walking a lot.  We usually eat pretty light during the day and have big dinners with bowls of pasta and bread - which I know is exactly the opposite of what you're supposed to do.  My system seems to work for me, my small (but frequent) treats keep my cravings at bay and at the end of the day we have a comforting dinner.



However, every once in a while I need a mini cleanse.  Not a strict all juice diet, but just a weekend of feel good food and activities to refresh myself.  Last weekend Mike and I treated ourselves to a one night getaway at The Elms (a local grand historic spa and hotel) to rejuvenate and relax.  The weather here was unbelievably nice so we took a lot of walks outside.  It felt like the smallest glimpse of Spring and put me in the mood for a really fresh and healthy dinner.  This is the simplest dish to prepare - all in one pot.  It would be perfect for an elegant luncheon, too.

Poached Salmon 
& Vegetables
with lemon garlic aioli
serves 4



1 pound of salmon (4 filets)
2 pounds of carrots, peeled and large dice
1 pound of baby potatoes, quarted
1 pound of green beans, trimmed and halved
spring greens & spinach mix
....
4 cloves of garlic
1 teaspoon sea salt
1 egg yolk
2 tablespoons of fresh lemon juice
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon of cracked black pepper
1 cup of olive oil

Season a large pot of simmering water with 2 tablespoons of sea salt.  Cook potatoes and carrots in simmering water for 5 minutes. 

Add green beans and cook for another 3 minutes.

Remove vegetables from water (keeping the water in the pot) and set aside.

 
Add salmon and cook for 5-10 minutes (depending on the size of your filets).  

Meanwhile, make the aioli in a food processor or with a small bowl and whisk.  Begin by chopping (in processor or by hand) garlic and salt together.  Add egg yolk to the garlic and whirl.  Add lemon juice (after juicing, I added the lemon to the pot of water for extra fresh flavor), red pepper flakes and black pepper.  Slowly drizzle in olive oil while whirling (or whisking) until mixture has thickened.

To serve, place a pile of greens on the plate, then add vegetables and top with salmon pieces.  Drizzle aioli over the entire plate. 

Vegetable Beef Soup Recipe | Quick and Healthy Dinner Idea

I'm always looking for a healthy way to incorporate protein and vegetables into my diet... because otherwise, let's face it - it might just be pasta.  This vegetable beef soup contains browned hamburger, versus steak or 'stew meat.'  The hamburger mixes in with the vegetables in more of a non-obtrusive way, instead of large chunks of beef.  It was one of our favorites when we were younger - it isn't fancy, but it is a really quick soup to make that is really satisfying.

Because I had planned to serve it with grilled cheese sandwiches, I left out the starch, but you could easily add pasta or potatoes to make it more of a meal.

Vegetable Beef Soup
a quick, healthy old favorite

1/2 pound of hamburger
2 cloves of garlic
1/4 onion, diced
2 tablespoons of olive oil
3 carrots, 1/2 inch slices
1 large can (28 oz.) of whole tomatoes
1 handful of green beans, 1-inch pieces
2 cups of cabbage, shredded
2 bay leaves 
2 small cans (14 oz.) of beef broth
Sea Salt & Pepper
1 cup of fresh spinach* 
fresh basil*

In a saucepan, brown hamburger with garlic and onion until cooked.  Drain onto a paper towel to remove fat.  Set it aside.  In the same saucepan, add olive oil and carrots.  Cook carrots for 3-4 minutes.  Add tomatoes, green beans, cabbage, bay leaves and beef broth.  Break up tomatoes with a spoon, creating large chunks.  Heat for 5-10 minutes until vegetables begin to wilt.  Add cooked hamburger.  Taste for salt & pepper.  Cook for 5 more minutes.  Add spinach* or fresh basil* in at the end and let the hot soup wilt it.

*I had planned to add spinach instead of basil (the photo shows a basil garnish), but the lady at the grocery store checkout looked at my pregnant belly and said, 'make sure you wash the spinach really well, it has been known to have E. Coli.'  So, I felt bad using the spinach... even-though I was putting in to get the vitamins and nutrients.  Ugh.  Gotta love all of the random 'advice' you receive as a pregnant lady...

Prosciutto, Goat Cheese & Spinach Stuffed Chicken with Roasted Fall Vegetables | Fall Entertaining Recipes

Here's the deal : I don't really like butternut, acorn or hubbard squash.  I feel like it is such a Fall staple for so many people... but for me, I just can't get excited about cooking it.  I love having them sprawled around to "Fallize" my house, but I am not itching to cook anything with them.  Maybe I just haven't found the right recipe?  Or maybe I just don't like it.  Who knows!  

Going to the Farmers Market can be really fun this time of year, but I always feel a lot of pressure...  Sometimes when I'm faced with all of the beautiful squash I get overwhelmed - and guilty because all I really want for dinner is pasta, a burger or a baked potato... or something that doesn't contain squash.

For my Fall Entertaining Guide, I was bound and determined to make a seasonal, elegant, healthy and tasty dinner for the Fall Dinner Party Menu I've been planning.  I wanted the menu to to taste and feel like Fall, but be something that was cravable - something you would actually want to eat for dinner again.

I came up with a chicken breast stuffed with prosciutto (that's Fall-ish, right?), goat cheese (cream cheese for us pregnant folk) and spinach.  I roasted some root vegetables that were great along side the chicken - and were seasonal, too!  This would be great served with the Apple Dumplings for dessert... if they don't say "Fall" I don't know what does.

Prosciutto, Spinach & Goat Cheese Stuffed Chicken 
with Roasted Fall Vegetables

4 chicken breasts
8 oz. goat cheese (or cream cheese)
1 cup of spinach
4 thin slices of prosciutto
olive oil
salt & pepper
..........
1 pound of butternut squash, peeled & cut into 1-cubes
4 carrots, sliced
2 cups of brussel sprouts, halved
1 large red onion, 1-inch slices
olive oil 
salt & pepper


Preheat oven to 425 degrees.

To prepare the chicken, make a slit in the side of the breast creating a large pocket for stuffing.  Stuff spinach, goat cheese and prosciutto into the pocket of each breast.  Sprinkle with olive oil, salt & pepper generously.


Spread all of the cut vegetables on a baking sheet, drizzle with olive oil and lots of salt & pepper.  

Place the chicken breasts and vegetables in the oven at the same time and roast for 20 minutes (it may take longer depending on the thickness and size of your chicken breasts).  

Here is the chicken breast stuffed - there is no right or wrong way to do it!

Isn't it pretty?  This large chicken breasts and lots of vegetables are enough for Mike and me to split for dinner.  I love that I can roast them all together on one pan for the same amount of time... makes dinner and clean-up very simple.

Don't you think it would go great with this Caramel Apple Dumpling & Ice Cream?!  Yes, yes I do.

Mango Orange Smoothie with Banana

Mango Orange Smoothie with Banana :
Healthy Smoothie Recipes (get all 3!)

1 cup of mango pieces
1 banana
1 cup of orange juice

In a blender, puree all of the ingredients together.  Serve immediately.

If you have leftovers, pour into 'to go' cups and put them in the freezer.  Even stick a popsicle stick in to make a really healthy frozen treat.

Banana Cream Smoothie with Graham Crackers

Banana Cream Smoothie :
Healthy Smoothie Recipes (get all 3!)

1 banana, sliced
1/2 cup of vanilla ice cream (or yogurt)
1 cup of milk


In a blender, puree banana, ice cream and milk together.  Crumble graham crackers on top.  Serve immediately.

If you have leftovers, pour into 'to go' cups and put them in the freezer.  Even stick a popsicle stick in to make a really healthy frozen treat.

Smoothie Recipes | Strawberry Smoothie Mango Smoothie Banana Smoothie

Lately I have been all about smoothies.  They fill me up, they taste great, and they force me to eat plenty of fruit everyday.  I use frozen fruit to make them easy to make every morning.

Get the recipes for all of the Smoothie Recipes :

Banana Cream with Graham Cracker Smoothie
Very Berry Smoothie with Strawberries & Rasbperries
Mango Orange Smoothie

Looking at these just make me feel good.

Very Berry Smoothie with Strawberries & Raspberries

Banana Cream with Graham Cracker Smoothie

Mango Orange Smoothie

Are you hosting a brunch?  Maybe for a wedding or baby shower?  My favorite types of parties are when everyday food is dressed up for the occasions.  Turn your morning smoothie into a party worthy drink with these printable flag labels.

Cut them out and affix them to a dowel rod with double stick adhesive dots or hot glue.
Click here for the printable image.  I recommend printing on cardstock.