As a mother, when its suddenly dinner time, and you've spent your day chasing a toddler, making dinner can sneak up on you. Easy, simple, go to healthy recipes are a must. This meal makes it to our dinner table regularly. It's simple, satisfying, and good for you. Butter, lemon, and dill go better together than peanut butter and jelly in my opinion. You really can't mess this up. 

Ingredients: 
2 fresh salmon filets
1 lemon
2 springs of dill 
1 tablespoon butter
Salt & Pepper 

What you will do is thaw your fish if it's frozen according to the package instructions. Take your raw fish and place it on some tin foil. You want enough foil around the fish that you can tent it while it cooks. Salt and Pepper your fish. Then take your butter and slice it into thin little squares. Slice your lemon, place the lemon on top of the fish, place your butter on top of the lemon, place your dill on top of that. Tent your fish and then cook it in your oven for 30 minutes at 400 degrees. So simple! 

The fish will be fall apart tender, with a lovely sweet butterly flavor. It won't taste fishy at all, just wonderful savory omega 3 goodness. My husband says he can just feel his brain getting smarter when we eat this. Hopefully you can too. 

Enjoy!

I know a lot of my friends are afraid of curry. Don't be. Its a wonderful spice that is easy to control. This curried chicken soup recipe is a very refreshing and light. Its still warm and satisfying due to the rice and curry, but there is no cream and hardly any fat, so its a great healthy meal option during the new year. (Gotta stick to those resolutions, right?) 

4 small chicken breasts
2 carrots chopped into 2 inch pieces
2 bay leaves
kosher salt
pepper
6 cups chicken broth
2 tablespoons butter
1 large onion thinly sliced into half moons
1 tsp sugar
1 1/2 tsp curry powder
1/2 cup white rice
3 tablespoons freshly chopped dill
1/2 lemon 

Put your chicken, carrots, bay leaf and 1 tsp salt into a medium saucepan. Put 3 cups of chicken broth in the pan and bring it to a boil. Then reduce the heat to low, cover, and cook until the chicken is cooked through (about 20 minutes). 

In another medium saucepan, melt your butter on medium heat. Add the onion, sugar, and 1 tsp salt and cook until the onion is soft (about 5 minutes). Add the curry and cook for 1 additional minute. Then add the remaining 3 cups of chicken broth. Using an immersion blender, blend the onions and broth until smooth. Then add your rice and simmer over medium heat, covered, until rice is cooked (about 15 minutes).

Shred your chicken pieces and remove your bay leaves. Combine both sauce pans into one and bring to a simmer. Add your chopped dill and the juice of 1/2 of a lemon and pour into 4 serving bowls. 

Bon apetite!

I don't know about you, but come January I can get pretty tired of hearty winter soups and roasts. Sometimes you want something a little lighter. This savory pasta salad has a wonderful bite to it but still tastes fresh and light. It is also a healthy dish to help you stick with your new years resolutions. 

Beautiful, colorful, and healthy.

2 cups elbow macaroni

2 tablespoons finely diced purple onion

3 celery ribs, leaves included, chopped

3/4 cups peas 

1 cup diced ham 

1 tablespoon dijon mustard

2 teaspoons salt

1/2 teaspoon pepper

1/3 cup olive oil

1/4 cup sour cream

2 tablespoons cream cheese

1 tablespoon milk

2 tablespoons chopped fresh dill

2 tablespoons red wine vinegar

First step is to finely dice your purple onion and soak it in cold water. This will help to mellow out the raw onion flavor. 

Cook your macaroni in heavily salted water, for about 8 minutes, until al dente. Remove and drain your macaroni from the pot and place in fridge to cool. Mix your mustard, vinegar, salt, and pepper together. Then slowly add your olive oil with a whisk. Once combined add sour cream, cream cheese, and milk and whisk together. Then add the fresh dill. 

Combine your ham, peas, celery, and macaroni and combine. As you can see it makes a beautifully colorful pasta salad, and comes together in about 20 minutes. Its a super simple dish.  

This will serve 6-8 people. Bon appetite!