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Grilled Asian Salmon with Ginger Forbidden Rice and Broccoli

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Grilled Asian Salmon with Ginger Forbidden Rice and Broccoli Grilled Asian Salmon with Ginger Forbidden Rice and Broccoli Serves 4 Total Time: 30-45 mins Calories 440 | Protein 33g | Carbohydrates 58g | Total Fat 10g | Sodium 325mg | Sat. Fat 2g | Dietary Fiber 10g Ingredients Black Rice: 1 cup, Black Rice 2 cup Water Pinch of Salt, Bulk 1 teaspoon Ginger Root, Fresh, Minced Salmon: 4 ea salmon (4 oz ea) 1-1/2 teaspoon garlic minced 1-1/2 teaspoon ginger root, fresh, minced 2 tablespoon low sodium soy sauce 2 tablespoon sesame oil 1 tablespoon honey 1 pound broccoli florets Method 1. Peel ginger root and mince. Place rice, water, salt and ginger into a pan. Place into the steamer for 30-35 minutes. Allow the rice to bloom and remove when there is no water left in the pan. 2. Place salmon fillets in a pan, mix the marinade ingredients and pour the marinade mixture over the fillets. Be sure to coat both sides of the salmon with the marinade. Marinade for 1/2 hour. Place salmon on hot grill and cook on both sides until cooked through and internal temperature reaches 145F. 3. Steam broccoli in a medium sized pan for 5 mins. Season with salt & pepper to taste. 4. To assemble the dish plate up ½ cup black rice, 1 cup broccoli and 1 salmon filet. Inspired by the Stride Kitchen Visit us at stride.uhg.com Stuffed Portobello with Baharat Cauliflower and Quinoa Serves 4 Total Time: 25-30 mins Calories 280 | Protein 9g | Carbohydrates 14g | Total Fat 14g | Sodium 340mg | Sat. Fat 4g | Dietary Fiber 3g Ingredients 1/2 cup red quinoa, cooked 1 teaspoon fresh minced garlic 1 tablespoon olive oil 2 teaspoon baharat spice blend 8 oz. cauliflower florets 4 ea mushrooms, portobello 1 tbsp. olive oil 1/2 tsp salt 1/8 teaspoon black pepper 1/2 cup panko bread crumbs 1/4 cup sliced green onion 1 ½ tablespoon cilantro, chopped 2 ½ tablespoon parsley, chopped 2 oz cheese, monterey jack, pre-shredded, feathered 1 ea egg Method 1. Cook quinoa (following package instructions) and roast cauliflower. 2. Roughly chop the cauliflower (including stems). Toss chopped cauliflower with olive oil, salt, garlic and Baharat seasoning. Roast in a 400F degree oven until browned, about 15 minutes; toss halfway through cooking. 3. Roast mushrooms choose large (6 oz) mushrooms and remove the stems, no need to scrap the gills. Brush on olive oil and season with salt. Place gill side down on a pan and roast in a 350F degree oven for 10 minutes. Remove and flip over for filling. 4. Combine cooked cauliflower, cooked quinoa, breadcrumbs, scallions, cilantro, parsley, salt and eggs. Stuff about 4 oz of filling into 5. each pre-roasted portobello caps and sprinkle each with shredded cheese. Place on pan and roast in 350F degree oven for about 15 minutes to heat through. Serve immediately and enjoy! Inspired by the Stride Kitchen Visit us at stride.uhg.com Cilantro Lime Chicken with Butternut Squash Fries and Balsamic Brussels Serves 4 Total Time: 25-30 mins Calories 365 | Protein 35g | Carbohydrates 30g | Total Fat 14g | Sodium 405mg | Sat. Fat 2g | Dietary Fiber 7g Ingredients balsamic brussels: cilantro lime grilled chicken: 24 ounce brussels sprouts, halved 1 teaspoon cilantro, freshly chopped 1 tablespoon rosemary, freshly chopped 1 teaspoon chives, freshly chopped 1 tablespoon thyme freshly minced 2 tablespoon chili powder 1 tablespoon canola oil 2 tablespoon lime juice 3 tablespoon balsamic vinegar 1 teaspoon canola oil 1/8 tsp salt 4 each chicken breast boneless & skinless 1/8 tsp black pepper butternut squash fries: 1/2 tsp cumin 1/8 tsp salt 1/8 tsp black pepper 2 tsp canola oil 15 oz. butternut squash, ½ wide sticks 2-3/4 teaspoon lime juice 1-1/2 teaspoon cilantro 1/8 tsp chili powder 1-1/2 teaspoon fresh chopped parsley (garnish) Method 1. Toss the chicken with all of the ingredients in bowl. Cover and refrigerate for at least 1 hour before cooking, up to 2 hours. Remove Chicken from marinade and place on hot grill. Grill chicken for around 5 minutes on each side or until juices run clear and internal temperature 165F. Keep warm set aside. 2. Preheat oven to 425 degrees. Cut squash into 1/2-inch wide sticks. On a baking sheet, combine squash with oil, chili powder, cumin, salt and pepper. Roast until fork-tender, 45 minutes to 1 hour. Sprinkle with lime juice, cilantro and parsley and serve. 3. Cut brussels sprouts in half, and toss with rosemary, oil, and thyme and roast on sheet pan in oven at 350F for approximately 20 minutes. Add balsamic vinegar and toss to coat. Place back in oven to roast for 5 more minutes. Remove and season with salt and freshly ground black pepper. 4. Plate and portion 1 piece of chicken with 1 cup of butternut squash and 1 cup brussel sprouts and enjoy. Inspired by the Stride Kitchen Visit us at stride.uhg.com Cauliflower Steak with Veggies and Toasted Quinoa and Almond Romesco Sauce Serves 4 Total Time: 25-30 mins Calories 325| Protein 13g | Carbohydrates 37g | Total Fat 16g | Sodium 475mg | Sat. Fat 2g | Dietary Fiber 11g Ingredients 1 ½ pound whole cauliflower 1 lb fresh green beans 1/8 cup olive oil 1 tablespoon olive oil 1/2 tsp salt 1 tablespoon garlic, minced 1/4 tsp black pepper 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup cooked quinoa (toasted) 1 lb. baby spinach ½ cup jarred almond romesco sauce 1 small red bell pepper 2 cup canned low sodium white cannellini beans Method 1. Place whole head cauliflower on cutting board. Slice about 2" thick slices from the center, with the stem so that it holds together. Combine oil with seasoning blend, salt and black pepper. Rub on both sides of each 'steak.' Heat a pan and pan roast until tender, about 3 minutes per side. 2. Cook just before serving for minimal hot holding. Dice red peppers and set aside. Heat oil in a hot skillet and add garlic and toast for 30 seconds. Add blanched green beans and diced red peppers and cook until heated through. Season with salt and freshly ground black pepper. Add spinach and toss until wilted. Add cannellini beans and warm through. 3. To plate: spread 2 tbsp. almond romesco sauce on bottom of bowl/plate, top with 1-1/2 cup vegetable and bean mixture, top with 1 each cauliflower steak and sprinkle 1 tsp of quinoa crunch boost. Inspired by the Stride Kitchen Visit us at stride.uhg.com Gazpacho Salad with Feta Cheese Serves 4 Total Time: 25-30 mins Calories 240 | Protein 9g | Carbohydrates 23g | Total Fat 13g | Sodium 300mg | Sat. Fat 3g | Dietary Fiber 7g Ingredients 1 pound tomatoes, (cut wedges) 1 ea green bell pepper, small diced 1 ea cucumbers, fresh, peeled, diced ½ ea red onion, chopped 1 ea jalapeno (chopped) 1 tablespoon olive oil 1/8 teaspoon ground black pepper 2 tablespoon cilantro, chopped 2 ½ teaspoon lime juice 1 teaspoon red wine vinegar 1 can garbanzo beans, drained and rinsed 3/4 tsp garlic cloves, peeled, fresh, mashed 4 tablespoon feta cheese 8 ea red lettuce leaves Method 1. Soak red onions in cold water for 20 minutes, drain well. 2. In a large bowl combine tomatoes, green bell pepper, cucumber, onion, jalapeño and garbanzo beans. Set aside. 3. In a separate bowl combine olive oil, black pepper, cilantro, lemon juice, vinegar, and garlic. Toss the vegetables with the dressing. 4. In a plate place 2 each lettuce leaves, top with 8 oz. of salad and top with 1 tablespoon crumbled feta. Enjoy immediately or recommended usage within 24 hours. Inspired by the Stride Kitchen Visit us at stride.uhg.com.
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