My Menu Blog

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

4-6 salmon fillets (no skin)
3 tbsp. extra virgin olive oil
Fresh Ground Pepper
¾ cup prepared pesto sauce, refrigerated or fresh homemade
½ cup Parmesan cheese
3 sliced plum tomatoes (optional)

1. Lightly coat baking pan with cooking spray.
2. Place salmon fillets in baking pan and drizzle with olive oil.
3. Apply freshly ground pepper to taste over each fillet.
4. Gently spread pesto sauce over each fillet.
5. Sprinkle Parmesan cheese over each fillet.
6. Optional: Place plum tomatoes slices on each fillet an ssprinkle with additional Parmesan cheese.
7. Bake prepared salmon fillets in 350°F oven for approximately 20 min. or until fish flakes easily with fork.

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.