Lite Bite: Asian Sheet Pan Salmon and Veggies

Asian Sheet Pan Salmon and Veggies
serves 2 (with leftover veggies)

Ingredients:
2, 4 oz Wild Caught Salmon Filets, boneless, skinless
1 lb. asparagus spears, ends trimmed
1 lb. baby carrots or veggie of your choice (broccoli, sweet potatoes or bok choy would be great
1 Tbsp. coconut aminos
1 Tbsp. almond butter
1/2 tsp. agave or honey
1/2 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper
sesame seeds

Directions:
Preheat your oven to 400 degrees. On a parchment lined baking sheet arrange veggies and salmon so everything is on an even layer. Season the salmon and veggies with salt and pepper.

In a small bowl whisk coconut aminos, almond butter, agave, ground ginger and garlic powder. Brush 1/2 of the sauce over the salmon and veggies. Bake for 10 minutes, then brush with remainder of the sauce. Bake for another 5 minutes.

Divide among plates, sprinkle with sesame seeds and serve.

Annie

Lite Bite: Thai Chicken Lettuce Boats

Here's the 411 on "lite bite" posts. These are recipes I came up with on the fly. Measurements are geared toward cooking for one, but can easily be upped to feed more. Any questions about conversions or recipes, never hesitate to email me annie@takeabiteblog.com.

Thai Chicken Lettuce Boats
instructions yield 1 serving

green leaf lettuce
rotisserie chicken, shredded
roasted unsalted cashews
coconut oil
fresh ginger, finely chopped
garlic, minced
Sambal Oelek chili sauce
salt and pepper
cilantro
green onion
sesame seeds
cashews

Cut the core off the end of your lettuce. Wash and pat dry each lettuce leaf. These will become your "boats." A tip I learned from my roommate Lindsay is after washing your lettuce, lay it out on long strip of paper towels. Pat dry, then roll up your lettuce in the damp paper towels and store in a plastic grocery sack in the fridge. The lettuce will stay crisp and fresh!

Heat 1 tsp. of coconut oil over medium heat. Sauté 1/2 tsp. of minced garlic (or half of a clove) and 1/2 tsp. fresh ginger for about 30 seconds. Add 3/4 cup of shredded rotisserie chicken and 1/4 cup crushed cashews to the pan. Add 2 tsp. of Sambal Oelek chili sauce to pan. Sauté and warm all the ingredients, only takes about 1 to 2 minutes. Add a pinch of salt, pepper and tear in a few leaves of cilantro.

Once everything is combined and warmed through, divided the chicken mixture amongst 3 leaves of lettuce. Top with sesame seeds, more cilantro and thinly sliced green onions. 

I love this meal for dinner or lunch leftovers the next day. Tip: the inner baby leaves of your green leaf lettuce bunch are perfect for dipping in hummus!

Annie

Lite Bite: Crock-Pot Pork Chops & Sweet Potatoes

Back with a quicky "lite bite" post!

This was a go to meal for my mom growing up and still is for she and my dad. I've now translated it over to my everyday recipe book. Super simple pork chops and sweet potatoes pair perfectly together for a simple but comforting fall or winter dinner. #TBT to when I used to eat this meal and fix my sweet potato up with equal parts 5 Tbsp. butter to 5 Tbsp. brown sugar...

Crock-Pot Pork Chops & Sweet Potatoes
yields 4 servings

Ingredients: 
1-1 1/2 lbs. pork chops (account for one pork chop per serving)
4 good size size sweet potatoes
1 cup chicken, veggie, beef stock (whatever you have) 
1 Tbsp. Oregano or Italian Seasoning  
olive oil
salt and pepper

Directions: 
Heat a little bit of oil in a non stick skillet over medium high heat. Season pork chops with salt, pepper and oregano on both sides. Place your pork chops in the pan, and sear on both sides. About 1 minute per side. You are not cooking the pork chops yet you just want to get them browned. Once seared, take out of pan and place in crockpot. Pour a little pit of chicken stock in the hot pan to deglaze it and get all the browned bits off the bottom. Pour over the pork chops in the crock-pot. Add a little more stock (1 cup or so) to moisten. 

Wrap your sweet potatoes in foil and place right on top of the pork chops. Put your lid on and cook on low all day (6-8 hours). Pork chops and sweet potatoes should be very tender when done.

I keep it simple and serve a pork chop with a plain sweet potato. I love mustard, so sometimes dip my pork chop in whatever fancy mustard I have in the fridge. Loving this right now. You could also do a nut butter or brown sugar on your sweet potato. 

Annie