If you are following a keto diet, this is a great keto salmon recipe to try, it is naturally low carb and high in good fat!

I’m slowly easing back into post-holiday life now that my kids are back in school. I hit the gym for a good hour-long cardio session this morning and am determined to drink a gazillion ounces of water today. I didn’t gain a million pounds over the holidays like I thought I would, but I did hit a level of feeling sluggish that I am not comfortable with, and I can attribute that to less sleep, less exercise and more of everything else if you know what I mean.

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Instead of tuna salad for lunch this week, I put together this healthy salad with leftover cooked salmon and a few simple ingredients I had in the fridge. I have been obsessed with salmon salad ever since I had it in Oregon a couple of months ago – it was one of the best salmon salad recipes I’ve ever tasted.

This salad is so delicious and a nice change from your average tuna sandwich. It’s a great low carb recipe filled with protein and healthy fats too.

I like to cook up extra salmon whenever I am making it for dinner so I can use the leftovers on salad, or in a salmon salad like this one. Cooking salmon is easy and takes no time at all. You can bake your salmon or broil it, I typically broil it when I just use a rub (like this salmon with sweet and spicy rub I make often).

How to cook salmon:

1. Preheat your broiler.
2. Place salmon filets on lightly greased aluminum foil lined broiler pan or baking sheet. Pat salmon filets dry with a paper towel, then sprinkle liberally with your favorite lemon pepper seasoning, salt and pepper. Drizzle a little olive oil over each salmon filet. Place under broiler and cook for 8-10 minutes or until salmon is turns lighter pink and flakes with a fork (cooking time for fish always depends on how thick your fish is). Set aside.

What do you put in salmon salad?

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon light mayo (more if you like mayo)
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

So good!

What else can you make with leftover cooked salmon besides salmon salad?

Try these Cajun Baked Salmon Cakes,  Salmon & Avocado Stuffed Lettuce Wraps or this Farfalle with Salmon, Lemon and Peas.

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Salmon Salad Recipe

• Author: Aggies Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Fish

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This Salmon Salad is a nice change from your everyday tuna. Bake up extra salmon at dinnertime & use up the leftovers to create this protein packed salad!

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Ingredients

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon mayonnaise
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

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Instructions

1. Add your leftover flaked salmon to a bowl. Season well with salt, pepper (or lemon pepper), mayo and a splash of fresh squeezed lemon. Add chopped celery and green onion and combine well.
2. Serve on whole grain bread or pita or over salad with crackers. Or just eat it on its own.

Love salmon? Check out my other salmon recipes:

Broiled Salmon with Sweet and Spicy Rub

Salmon and Veggie Stir Fry

Blackened Salmon with Citrus Salsa

Almond Crusted Honey Mandarin Salmon

The post Salmon Salad Recipe appeared first on Aggie's Kitchen.

I’m a sucker for chicken salad and love having it for quick lunches and dinners, especially in the summer when cooking a hot meal for dinner isn’t always appealing.

This Grilled Lemon Pepper Chicken Salad with Greek Yogurt was inspired by one of the coaches at my gym who got me craving chicken salad so bad at 6am recently that I immediately came home and made this for my parents who were coming over for lunch that day. I love people who can talk about food passionately in the early morning while pushing through burpees, squats, push ups, box jumps and all others forms of self inflicted torture in the spirit of fitness and health.

These are my kind of people.

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It’s June and that means the lazy days of summer are officially here. It’s also National Dairy Month and what a better way to celebrate than with a summer-friendly dip filled with nutrient-rich dairy like this kicked-up Chipotle Ranch Greek Yogurt Dip! National Dairy Month isn’t just a celebration of the deliciousness of dairy or to promote drinking milk, though that may be what first comes to mind. It’s also a time to bring attention to the hard working dairy farmers and their responsible practices, which include care and commitment to their animals as well as to our environment – you can learn more about the dairy farming industry’s sustainability efforts here.

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Next month, this blog turns 9 years old. I seriously can’t believe I’ve been sharing recipes online for that long. I’ve been digging around in my archives, looking at some of the food and recipes we’ve eaten over the years and to be honest, it makes me feel so nostalgic! I started a little project of remaking some of the recipes so I can update the photography and clean up the posts. One of the recipes I recently remade was from June of 2008, the first week I started blogging. I’ve made these Mini Honey Mustard Meatloaves with Roasted Potatoes so many times over the years and it’s one of my family’s favorites – not only did I add new photos to the post, but a video as well.

While I was revamping that post, I uncovered a slaw recipe from Cooking Light that I had made with it…and decided to change it up a bit. I love slaw salads of all kinds…some of my favorites include this Asian Almond Slaw Salad, this Mexican Slaw Salad with Black Beans and one of my lunch time go-tos this Broccoli Slaw Salad I make with gorgonzola, nuts and balsamic vinegar. Good stuff!!

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I’m pretty excited about today’s post and giveaway, it’s my biggest giveaway I’ve had here on the blog and it’s for a product I love and have been using for a long time. I’m asked often about what kind of nonstick skillets I use and over the years, I can tell you, I’ve gone through quite a few and have stuck with Calphalon for as long as I can remember now.

I think it’s safe to say that my family uses our nonstick skillets almost daily. My husband is always cooking up eggs for us for breakfast, and I like to use them for frittatas, fish and quick vegetable sautes. Since I’m usually trying to keep the amount of oil and butter I use to a minimum, a good nonstick skillet is something I really depend on in my cooking.

(this is the Calphalon Unison Nonstick 10″ Omelet Pan – with only 1/2 a teaspoon of coconut oil that I used for this recipe)

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The post Spicy Fish Wraps and $500 Calphalon Gift Card Giveaway – {Giveaway Closed} appeared first on Aggie's Kitchen.

Last month, I shared with you this super-easy, super-quick chicken recipe as part of Hellmann’s Chicken Change-Up Challenge. It turned out so good that I wanted to play around some more and make an appetizer to serve up some friends at a little dinner get-together at my home one evening.

Now, I’ve mentioned before how much I love appetizers – and it sounds like most of you like to snack your way through a meal too. If you’re one of those appetizer people, like I am, then you will love these Baked BBQ-Cheddar Chicken Bites and Baked Buffalo Chicken Bites (shown above). Call them nuggets if you wish, I like the word “bites” much better, don’t you?

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Click Here to Pin this Blackened Tilapia Sandwich recipe!

My sister in law Jamie lives up in the Panhandle of FL and has the best seafood available to her. I didn’t know how fresh seafood could be until we went to visit her a couple of summers ago and she took us to Joe Patti’s to pick up some fish for dinner. This place is awesome, it’s right on the water and you can see the boats coming in to dock with the fish they just caught. They have so many different types of seafood available, fish I’ve never even heard of before.

I must admit, I am extremely jealous, and I crave Joe Patti’s on a regular basis.Recently Jamie told me about a recipe she tried and loved…a blackened tilapia sandwich with cilantro lime mayonnaise. Everything about it sounded great to me so of course I had to try it.

The recipe originally came from Paula Deen, but really all I followed from her recipe was the Cilantro Mayonnaise. For the blacknening seasoning I instead used Chef Paul Prudhomme Blackened Redfish Magic. I discovered this seasoning last year in St. Thomas of all places, when I ordered the best tasting blackened fish sandwich. I love this stuff.

I love blackening my fish and seafood and have used this seasoning in my recipe for Blackened Salmon with Citrus Salsa as well as these Spicy Fish Wraps.

I served some homemade baked red potato chips with the sandwiches…cole slaw would be great with them too, next time!

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Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

• Author: Aggies Kitchen

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This Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise is a great weeknight meal. Serve on salad or with stir fried veggies for a low carb option.

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Ingredients

• 4 tilapia filets (I used frozen tilapia from Costco)
• Blackened Redfish Magic seasoning
• non stick spray
• fresh kaiser rolls
• 1 cup mayonnaise
• 1/4 cup freshly chopped cilantro leaves
• 1 tablespoon fresh lime juice

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Instructions

1. Sprinkle seasoning liberally (or lightly, based on your taste) on each tilapia filet. Place each piece of fish into hot pan sprayed with non stick spray. Cook fish until flaky, approximately 3-4 minutes on each side.
2. For mayonnaise, combine all ingredients in small bowl. Cover and chill.
3. Serve tilapia on kaiser rolls with cilantro lime mayonnaise and your favorite side dish!

Want more tilapia recipes?

Try these recipe for Pan Seared Tilapia with Peach & Cucumber Salsa, Almond Crusted Tilapia, and Tilapia Burgers!

Follow Aggie’s Kitchen’s board Sandwiches on Pinterest.

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I’m really trying to make it a habit to have more salads for dinner. So far, thanks to the last couple of recipes chosen for the Craving Ellie in my Belly group, I’ve been able to do that. For me the key to a salad is lots of flavor. I can’t feel like a rabbit when I’m eating salad.

This week’s CEimB recipe is Buffalo Chicken Salad with Blue Cheese Dressing and was chosen by AJM of You Eat Now. It was really a nice weeknight recipe, the chicken cooks up quickly under the broiler and the salad dressing was whipped up in no time. We are big fans of buffalo chicken in our house so this was a great way to get our “hot wing” fix in a much healthier way.

The recipe calls for simply tossing the uncooked chicken strips in your favorite hot sauce (Frank’s is the way to go!). I decided to add another layer of flavor to the chicken by marinating it with some olive oil, salt, pepper, garlic and chili powders before adding the hot sauce. Also, since we like it really hot, I tossed the broiled chicken in more hot sauce before topping it on the salad. I wasn’t sure if it would be filling enough for my husband, but he seemed pretty satisfied and said it was great. Oh…and I thought the dressing was really yummy. I poured all the ingredients in a small mason jar and just gave it a few shakes…and voila, homemade blue cheese dressing.

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Buffalo Chicken Salad with Blue Cheese Dressing

• Author: Aggie's Kitchen
• Category: Chicken
• Method: Oven

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Ingredients

Buffalo Chicken Salad

• 2 (8-ounce) boneless, skinless chicken breast halves
• 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
• 2 teaspoons olive oil
• 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
• 4 celery stalks, thinly sliced
• 2 carrots, coarsely grated
• 2 scallions, green part only, sliced
• 1/2 cup Blue Cheese Dressing, recipe follows

Blue Cheese Dressing

• 2 tablespoons mayonnaise
• 1/4 cup lowfat buttermilk
• 1/4 cup plain fat-free yogurt (I used Greek yogurt to avoid the straining process)
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar
• 1/3 cup crumbled blue cheese
• Salt and freshly ground pepper

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Instructions

Buffalo Chicken Salad

1. Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
2. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Blue Cheese Dressing

1. Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

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Notes

Recipe from Ellie Krieger, The Food You Crave

 

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I am supposed to be posting this recipe Thursday for Craving Ellie in my Belly day…but since this week’s Thursday is also Barefoot Blogger day, I figured I would spread it out over two days and two posts. Hope you don’t mind…

This meal is going to become a regular around here. It was so good….and so so easy! I know I say that about a lot of recipes that I try, but really, that’s what I’m about, good simple food. I don’t have time to spend on complicated stuff, as I’m sure a lot of you don’t either.

I didn’t have any corn, so I skipped it, but I’m sure that would be good. I was also going to add some shredded carrot to the shredded cabbage that I used…but I forgot. Next time. I went ahead and threw the cilantro into the chipotle cream. This chipotle cream is awesome. I loved it. I’m definitely going to start serving it alongside chips, salsa and guacamole from now on. It was perfect for dipping tortilla chips.

Thank you Sara for choosing a great recipe for the group!! Go check out the Craving Ellie in my Belly blog roll to see everyone else’s version of Fish Tacos with Chipotle Cream!

Stay tuned for tomorrow’s Barefoot Bloggers recipe…Chicken Piccata!

Fish Tacos with Chipotle Cream

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 pound white flaky fish fillet, like tilapia or halibut
• 1/2 cup plain nonfat yogurt (I used Greek yogurt)
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle pepper, in adobo sauce
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded green cabbage or lettuce
• 1/2 cup corn kernels (thawed if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

Directions:

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
3. In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
5. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Recipe by Ellie Krieger

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

 

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