Sweet and Spicy Sriracha Baked Salmon

Ingredients

• Serves 4 - 6,
• 
  
• 2 pounds salmon, skin removed and cut into 4 or 6 fillets 
• Zest and juice of 2 limes
• 3 teaspoons sriracha hot sauce 
• 2 tablespoons brown sugar
• 1 teaspoon sea salt
• Scallions, for garnish

Instructions

1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper.
2. Place fillets of fish on prepared pan. 
3. Grate a little lime zest over each piece of of salmon.
4. In a small bowl whisk together lime juice, sriracha, brown sugar, and salt. 
5. Pour sauce over salmon fillets. 
6. Place salmon in oven and roast for 16 minutes.
7. Sprinkle with scallions and serve

Recipe from Baker By Nature

Crockpot Pasta Fagioli (like Olive Garden)

• 

• Serves 10

Ingredients

• ·         1 lb extra lean ground turkey breast
  ·         1 onion, chopped
  ·         3 carrots, chopped
  ·         4 stalks celery, chopped
  ·         2 (28 ounce) cans diced tomatoes, undrained
  ·         1 (16 ounce) can red kidney beans, drained and rinsed
  ·         1 (16 ounce) can white kidney beans, drained and rinsed
  ·         3 (10 ounce) cans no fat chicken stock
  ·         2 tablespoons dried oregano
  ·         2 teaspoons pepper
  ·         5 teaspoons parsley
  ·         1 teaspoon Tabasco sauce (optional)
  ·         1 (20 ounce) jar marinara sauce
  ·         8 ounces whole wheat pasta (macaroni, tubetti, rigatoni or penne)

·Directions:

• Brown turkey in a skillet, drain and add to crock pot with everything except pasta.
  Cook on low 7-8 hours or high 4-5 hours.
  During last 30 min on high or 1 hour on low, add pasta.
  
  

• Nutrition Facts
  Servings 10.0
  Amount Per Serving
  calories 433
  % Daily Value *
  Total Fat 7 g	11 %
  Saturated Fat 2 g	9 %
  Monounsaturated Fat 0 g
  Polyunsaturated Fat 0 g
  Trans Fat 0 g
  Cholesterol 60 mg	20 %

• 
  

Turkish Eggplant Pie

Serves 8

Fat/Oil per serving:  

Saturated Fat 1 g	3 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.

• 2 eggplants (1 lb.), pierced with fork
• 2 Tbs. olive oil
• 1 medium red onion, chopped (1½ cups)
• 1 yellow bell pepper, chopped (1 cup)
• 1 Tbs. dried mint
• 2 ½ tsp. anise seeds
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• ½ tsp. red pepper flakes
• 1 ½ lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
• 2 Tbs. tomato paste
• 3 cloves garlic, minced (1 Tbs.)
• 12 sheets phyllo, thawed
• ⅓ cup whole-wheat breadcrumbs, plus more for topping, optional
• 12 pitted black and/or green olives, halved

1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.

2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.

4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.

5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.

Original Recipe:  http://www.vegetariantimes.com/recipe/turkish-eggplant-pie/