This is an alternative to my Garlic Parmesan Salmon & Asparagus Foil Pack that became so popular.
6 oz Salmon
2 Cup Fresh Basil
1 Container of Greek Yogurt
¼ Cup Parmesan Cheese
3 Cloves Garlic
2 Tbsp Olive Oil
Salt & Pepper
Preheat the oven to 375F
Add the yogurt, parmesan, oil, salt, pepper and garlic to a food processor
Process until you cant see the garlic cloves
Add the basil until its chopped well and mixed in
Rinse your Asparagus and cut ends off
Cut a sheet of aluminum foil large enough for the the asparagus and salmon
Arrange asparagus spears on foil and top with the salmon
Generously pour your pesto mixture over the salmon (about half mixture)
Cut another piece of foil large enough to cover everything and fold up the sides
Place on a cookie sheet and bake for 30 minutes
This recipe was a change up for me because I happened to have the ingredients around and really wanted to try making a Greek yogurt pesto sauce. It definitely didn’t hit my taste buds like the Garlic Parmesan Salmon Foil Pack but it wasn’t bad.
Regular pesto sauce is made mainly with basil and olive oil making it SUPER high calorie. Substituting the Greek yogurt is a healthy and low calorie alternative. Your probably thinking, YUCK!! Yogurt, salmon, garlic, etc…… It really wasn’t bad and most of the yogurt cooked out leaving a chunky mixture. I tasted the mixture before it was cooked and it was actually pretty tasty and would make a great dip, just a bit on the garlicky side.
I use all fresh ingredients when I can including the asparagus and definitely the Basil for this.
You can easily throw this on the BBQ but make sure the covers closed so you don’t put on to much direct heat.
I probably wouldn’t make this again because the flavor was pretty light. I only used about 1/4 of the mixture and changed the recipe to include half. Make sure to scrape off whatever mixture is left in your foil pack and top it on your fish. This also could of been because the fresh basil I had already passed its time and might not of been so flavorful.
Here are some more photos from this recipe
Greek Yogurt in the food Processor
Yogurt Pesto Mixture
Well Placed Salmon & Asparagus
Salmon & Asparagus with Pesto
Unwrapped Pesto Salmon Foil Pack
The finished meal!
I ate this with a side of fresh romaine salad topped with Japanese Ginger Dressing. It was a very light meal but extremely filling!
This is a healthy and low carb meatball option. I like to make a batch of these and eat them as meals during the week.
1 & ¾lbs Lean Ground Turkey
¼ Cup of Egg Beaters
¼ Cup No Salt Added Tomato Sauce
3 Tbsp Parmesan Cheese
1 Tbsp Worcestershire Sauce
1 Garlic Clove Minced
1 tsp Parsley
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Black Pepper
Salt to Taste
Preheat the oven to 425F
Simply add all the ingredients into a large mixing bowl
Mix and fold over until fully combined
Spray baking dish with non-stick spray
Roll out meatballs about 1.5'' each and place in pan
This should yield about 12 balls the same size
Place the meatballs in the oven for approximately 30 minutes
*Without filler like bread crumbs or oats these will be sticky when you roll them. Don't worry, they still taste great!
Meatballs are delicious and you can mix them with all types of sauces once there done. This is great if you plan on prepping meals because you can store or freeze the meatballs and use them for a quick dish with a side of vegetables or pasta.
Here’s a picture of my first home cooked meal for the start of Week #5. This is a good idea of a typical dinner that gets made in my house. One part protein an two parts vegetable. This was the same Salmon from the picture I shared in Food Planning & Storage.
This was a really easy dinner to make and it was satisfying and filling.
Whats in the plate?
What you see is;
1/2 an Acorn Squash with some sugar, salt and light butter
5 oz of Salmon seasoned and grilled in my cast iron pan
Salmon topped with Trader Joe’s Sweet & Spicy sauce
I wanted to share with you guys how we do some of the food planning and storage in our house. Monday – Wednesday are the easiest diet days because I know I’ll be cooking dinner at home.
Amy and I are kind of thrifty when it comes to grocery shopping and we buy all of our meats in bulk. I even buy the chicken breasts that need to be cleaned up of fat and what not and do all the work myself. When everything is ready to be put away I use my Foodsaver Vacuum Sealer and pack everything up in portions. This makes it really easy to grab stuff from the freezer. I taught myself to not over pack the bags and it help me cut down my portions and add more vegetables to the meals.
This is what our counter looks like on a Monday afternoon. We talk about what we want to eat for the week and take the portions out of the freezer.
Most of the time its a chicken breast, boneless pork chops and something else random. Amy wont eat seafood so I don’t usually have any because then I’m cooking two separate dinners.
This weeks dinner plan is;
Monday – Salmon for me and Steak for Amy
Tuesday – Something with a chicken Breast
Wednesday – Pork Burrito Bowls like Chipotle.
Everything we aren’t using that night gets put into the fridge so it can defrost. Usually the day of the meal we will talk about what sides we are having or just decide when we start cooking. Most of our dinners consist of a meat and two vegetables or some brown rice.
I’m very comfortable in the kitchen and I have no problem creating meals with the stuff we have on hand. We usually eat the same things and if we want something different we pick it up from the grocery store on Sunday and work it into our week.