Page 23 - Thinking Fit

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Dinner

One Pan Salmon and Veggies Dinner

- 6 oz salmon fillet or 1 medium fillet
- 1 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp honey
- 2 tbsp ginger
- Salt and pepper
- 1 tbsp thyme
- ½ tbsp. of minced garlic
- 8 red potatoes
- 1 bunch of asparagus

1. Preheat the oven to 400°.
2. On a baking sheet put the potatoes, season it with salt, pepper, olive oil, thyme and
garlic . Bake at 400° for 25 minutes.
3. In a bowl add the lemon juice, ginger, honey, garlic, thyme and mix
4. On The baking sheet put the salmon with the potatoes and add the salt, pepper and
spread out the mixture on both side.
5. On the salmon put 3 slices of lemons. Place your asparagus on the baking sheet. Drizzle
with olive oil, lemon juice, salt, pepper and garlic.
6. Bake at 400° for 10 minutes

Nutritional Information – Per serving
639 calories, 51g carbs, 9g protein

Taco Stuffed Baked Chicken
- 4 wedges of Laughing Cow Light Creamy Swiss
cheese
- 3 tbsp. thick salsa with low sodium
- Four 5-oz. boneless skinless chicken breast cutlets,
pounded thin
- 1/4 cup taco sauce
- 1 oz. (about 15) crushed tortilla chips,

7. Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
8. In a medium bowl, mix cheese wedges until smooth. Add salsa and stir until uniform.
9. Season chicken with salt and black pepper. Evenly distribute cheese mixture among
the centers of each cutlet. Tightly roll each over the cheese mixture and secure with
toothpicks, if needed. Place in the baking pan.
10. Cover pan with foil, and bake for 20 minutes; remove foil and spread the top of each
cutlet with 1 tbsp. taco sauce.
11. Top with crushed tortilla chips, and press to adhere. Bake until chicken is cooked
through, about 20 more minutes.

Nutritional Information – Per serving (1 stuffed chicken breast):
244 calories, 526mg sodium, 8g carbs, 34.5g protein