Made this tonite (9/20) and the family loved it. Quick, tasty & healthy!
Salmon with Corn and Tomato Salsa
1 c. diced plum tomatoes
1/4 c. minced red onion
2 T. chopped fresh cilantro
2 T. white wine vinegar
2 T. fresh lime juice
1/8 t. salt
1 jalapeño pepper, seeded and minced
Cooking spray
1 c. frozen whole-kernel corn, thawed
4 (6-ounce) salmon fillets
1/4 t. salt
1/4 t. pepper
2 T. honey
Combine first 7 ingredients in a bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well.
Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey & fresh lime juice (I squeezed 1/2 lime over). Turn oven to broil and cook salmon, on a lined cookie sheet, about 10 min. or until fish flakes easily when tested with a fork. Serve salmon with salsa. (I served this with whole wheat thin spaghetti & roasted broccoli)
Doesn't get any easier than this and my kids love it!
Taco Soup (Slow Cooker)
1 lb. lean ground turkey
28 oz. can crushed tomatoes
15 oz. can corn, undrained
15 oz. can black beans, undrained
15 oz. can red kidney beans, undrained
1 env. dry Hidden Valley Ranch dressing mix
1 env. dry taco seasoning (I use McCormicks)
1 small onion, chopped (I mix this with meat when browning)
Tortillas, sour cream, shredded cheese for toppings as desired
1. Combine all ingredients except toppings in slow cooker.
2. Cover. Cook on low 4-6 hours.
3. Garnish individual servings as desired.
