Jesse Staton’s Post

Try this Pan-Seared Salmon with Kale and Apple Salad Ingredients: ▶️Four 5-ounce center-cut salmon filets (about 1-inch thick) ▶️3 tablespoons fresh lemon juice ▶️3 tablespoons olive oil ▶️Kosher salt ▶️1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups) ▶️1/4 cup dates ▶️1 Honeycrisp apple ▶️1/4 cup finely grated pecorino ▶️3 tablespoons toasted slivered almonds ▶️Freshly ground black pepper ▶️4 whole wheat dinner rolls Directions: Bring the salmon to room temperature 10 minutes before cooking. Whisk together lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt in a large bowl. Add kale, toss to coat, and let stand for 10 minutes. Cut dates into thin slivers and apple into matchsticks. Add dates, apples, cheese, and almonds to the kale. Season with pepper, toss well, and set aside. Sprinkle salmon with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Raise heat to medium-high. Place salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over and cook until it feels firm to the touch, about 3 minutes more. Divide the salmon, salad, and rolls evenly among four plates. 🍽️ Ready to savor the goodness? See more at: https://bit.ly/4c2UHcn #HealthyEats #SalmonRecipe #KaleAndAppleSalad #HomeCookingJoy

Here is a delightful dish that brings together the vibrant flavors of fresh salmon, sweet carrots, and juicy tomatoes—all cooked in a single pan for easy preparation and minimal cleanup: One-Pan Salmon with Carrots and Tomatoes Ingredients: 2 salmon fillets (skin on, 4 ounces each) 1½ tablespoons olive oil 1 pint cherry tomatoes, halved 4 medium carrots peeled and cut into¼-inch thick coins Salt Pepper Instructions: Heat oven to 400°. Season salmon on all sides with salt and pepper. Pat dry with paper towels. In a large skillet over medium heat, heat oil. Add salmon, skin side down, and sear until edges of skin start to brown, 3 minutes. Remove salmon from skillet, add tomatoes and carrots and season with more salt and pepper, then place salmon on top of vegetables, skin side up. Transfer to oven and roast for 6 to 8 minutes, flipping salmon halfway through, until salmon is cooked through, tomatoes are slightly soft, and carrots are al dente. So simple to make as it is delicious to enjoy.! Source: https://buff.ly/3GaG205 #MealIdeas #HealthyEating #SimpleRecipes #SalmonRecipe #HomeCooking #QuickAndDelicious #CookAtHome #NutritiousMeals

🥔✨ Potato Croquettes ✨🥔 These golden and crispy potato croquettes are a delightful appetizer or side dish. They're filled with creamy mashed potatoes and coated in a crunchy breadcrumb crust. Perfect for any occasion! Ingredients: 2 cups mashed potatoes (cooled) 1/2 cup shredded cheese (cheddar, mozzarella, or your choice) 1/4 cup chopped fresh parsley Salt and pepper, to taste 1 cup all-purpose flour 2 eggs, beaten 1 cup breadcrumbs Oil for frying Instructions: Prepare the Potato Mixture: In a large bowl, combine the mashed potatoes, shredded cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed. Shape the Croquettes: Take small portions of the potato mixture and shape them into small logs or balls, about 2 inches in size. Coat the Croquettes: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Roll each potato log/ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure they are evenly coated. Fry the Croquettes: Heat oil in a deep frying pan or skillet over medium-high heat. Fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pan. Use a slotted spoon to remove the croquettes and place them on a paper towel-lined plate to drain excess oil. Serve: Transfer the croquettes to a serving platter. Garnish with additional chopped parsley if desired. Serve hot with your favorite dipping sauce. Enjoy your delicious potato croquettes! 😋🥔 #vegetarianrecipes #healthyrecipes #yummyfood #sidedish #potatoes #organic #nongmo

Minute Steaks with Gravy. Buttery, fork-tender steaks, simply seasoned with salt and pepper, pan-seared until golden and crisp, and then smothered in a savory/satiny/easy gravy. Look how short the ingredient list is for this show-stopping meal!! https://lnkd.in/gPwQYBrK Serves 4 INGREDIENTS  4 (4- to 5-ounce) minute steaks from top round, or cube steaks (see notes above) Salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons vegetable oil or olive oil  2 tablespoons butter  1/2 teaspoon onion powder  1 cup beef broth  Chopped fresh parsley for serving, optional INSTRUCTIONS Season both sides of the steaks with salt and black pepper. Place the flour in a shallow dish, and the steaks and turn to coat (reserve 1 tablespoon of the dredging flour for the gravy). Heat the oil in a large skillet over medium heat. Shake the excess flour from the steaks and add them to the hot oil.  Cook until the steaks are browned and crisp on both sides, about 2 to 4 minutes per side. Transfer the steaks to a plate.  Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the remaining tablespoon of flour (the flour used to dredge the steaks) and onion powder. Whisk until smooth. Whisk in the broth and bring to a simmer. Simmer until the sauce thickens to a gravy consistency, whisking frequently. Season to taste with salt and black pepper.  Return the steaks to the pan and simmer for 1 minute to heat through.  Top with the parsley (if using) and serve. 

Spicy Jalapeño Popper Egg Rolls Spice up your snack time with these Mini Jalapeño Popper Egg Rolls – crispy, cheesy, and delicious! 🌶️🧀 Ingredients: • 8 oz cream cheese, softened • 1 cup shredded cheddar cheese • 4 jalapeños, seeded and diced • 12 egg roll wrappers • 1/2 cup cooked bacon bits • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1/2 teaspoon salt • 1/2 teaspoon black pepper • Vegetable oil for frying Directions: 1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Mix until well combined. 2. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the jalapeño mixture in the center of the wrapper. 3. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water. Repeat with the remaining wrappers and filling. 4. Heat the vegetable oil in a deep fryer or large skillet to 350°F (175°C). 5. Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch. 6. Remove the egg rolls from the oil and drain on paper towels. 7. Serve hot, with your favorite dipping sauce. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving (based on 12 servings) #jalapenopoppereggrolls #spicysnacks #easyrecipes #comfortfood #homecooking #quickrecipes #deliciousdishes #tastymeals #wholesomeeats #familymeals #appetizerrecipes #mealprep #foodblogger #flavorfulsnacks #crispyeggrolls

Need an Easy Healthy Dinner Idea for your Monday?! I’ve got you 😎. Burrito Bowl: Kid Approved Ingredients: • 3¾ Ib. extra-firm tofu, drained (substitute 1.25 lbs ground turkey if desired) • 2 tbsp taco seasoning or chili powder • 4 cups chopped leafy lettuce • 3 cups cauliflower rice, cooked • 1 cup diced tomatoes • 1 cup chopped fresh cilantro Directions: Using your fingers, crumble tofu to resemble ground meat. Toss tofu with taco seasoning or chili powder. Heat a nonstick skillet on medium heat and brown tofu crumbles. For each serving, place 1 cup of lettuce, ¾ cup cooked cauliflower rice, ¼ cup tomatoes, 1 cup cilantro, and 15 ounces tofu crumbles. 4 servings #familyfirst #healthylifestyle #recipeideas

LOW-CARB TUNA SALAD (6 servings) 4 hard-boiled eggs, peeled and chopped 4 strips bacon, cooked and drained ⅓ cup mayo made from olive or avocado oil 2 Tbsp plain Greek yogurt 1 Tbsp lemon juice 1 stalk celery, thinly sliced Sea salt & pepper to taste Two 5-oz (142 g) cans tuna packed in water, drained 1 large tomato, halved and cut into 6 slices Optional: 12 Bibb lettuce leaves for serving In a medium-sized bowl, combine the mayo, Greek yogurt, lemon juice, celery, 1-2 pinches of salt, and several grinds of pepper. Taste and adjust seasonings. Add tuna, egg, and bacon and gently stir to combine. Add to serving plates or meal prep containers and top with tomato slices. (Optional: Place 1-2 Bibb lettuce leaves on serving plates or in meal prep containers before topping with the tuna salad mixture) 😋It’s time to eat! #tunasalad #healthyeating #foodie

The modern way to do packed lunch salads! 🌿 You might remember the mason jar salad trend on social media a couple of years ago. They’re great – and not just because they look cool in photos. 📸⁠ ⁠ Mason jar salads are easy to make in batches, saving you time in the kitchen, and they’re economical with fridge space too. 🥗⁠ ⁠ It’s an upside-down way to make your salad but ensures it stays fresh by lunchtime. Just empty it onto a plate when you’re ready, and the wetter ingredients end up on top, while the delicate salad leaves stay unsquashed at the bottom. 💚⁠ ⁠ Here’s how to make your own in 5 simple steps:⁠ ⁠ Dressing goes in first – This is key to keeping the leaves from getting soggy. Add enough to eventually coat all your ingredients. 🥣⁠ Robust veg next – Think beetroot or fennel. 🥕⁠ Softer fruit/veg – Add cucumber or green beans. 🥒⁠ Layer of protein – Tuna, chicken, egg, tofu, and other ingredients like cheese, nuts, or seeds that should stay dry until just before you eat. 🍗🥚⁠ Leafy greens last – This keeps them dry and, when you turn the jar over onto your plate, they make the perfect salad bed. 🥬⁠ Enjoy! Like and save the recipe so you can find it easily. ❤️⁠ ⁠ #MasonJarSalads #HealthyLunch #MealPrep #SaladInAJar #PackedLunch #HealthyEating #FoodPrep #EasyRecipes #SaladLovers #FreshAndTasty⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠

These chicken gyros are super easy to make and super delicious! Here's what you need: -8 ounces chicken breast cooked any way you’d like (see notes) -2-4 leaves romaine lettuce trimmed -1/2 cup grape tomatoes* (chopped or sliced) see below -1/4 English cucumber sliced thin -2 fluffy pita breads -Sliced onion -Feta Cheese 1) Chop, slice, and prep your veggies. 2) Prep and cook your protein. 3) Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet. 4) Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you’d like to add, then top with a hearty dollop or two of feta. 5) Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.

It’s Grilling Season!!! 🍅𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐏𝐞𝐬𝐭𝐨 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 + 𝐓𝐨𝐦𝐚𝐭𝐨 𝐊𝐚𝐛𝐨𝐛𝐬🍅 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🍅 1/2 cup fresh basil leaves, chopped (1 condiment) 🍅 1 clove garlic (1 condiment) 🍅 1/4 cup grated parmesan (4 condiments) 🍅 ¼ tsp kosher salt (1 condiment) 🍅 ¼ tsp fresh pepper to taste (1/2 condiment) 🍅 3 teaspoons olive oil (3 healthy fats) 🍅 27.3 oz raw skinless chicken breast, cut into 1-inch cubes ~Yields 18 oz cooked 🍅 1 1/2 cups (7.89 oz) cherry tomatoes (3 greens) 🍅 16 wooden skewers 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: ✅ In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. ✅ Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kabobs total. ✅ Heat the outdoor- or indoor-grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes. Makes 3 servings | Per serving 1 Leaner protein | 1 Green | 2 ½ condiments | 1 fat *Need 2 more Greens for full L&G meal #healthyrecipes #summerscoming #eatgoodfeelgood #healthylifestyle