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I was so happy when I weighed in this morning and weighed 6 pounds less than last Wednesday!  I weighed myself again a second time...and sure enough, I've lost 6 pounds from last Wednesday. That's a great feeling.

I decided to start paying attention to the way I feel before I went back to making healthier choices. Over the past two months, eating big meals, fried foods, and lots of holiday cookies, I've noticed that heartburn had been uncontrollable. I also felt sluggish, and bloated.

I had been eating a variety of healthy meals for most of the year,I've been eating a variety of healthy meals, simply because I LIKE them, and they fill me up. Salmon is one of my favorite foods, and serving salmon with a variety of veggies is one of my favorite things to do. I found this recipe for you, but also have one of my own favorites, Baked Salmon Salad.

KELLY'S BAKED SALMON SALAD

  • 1 1/2 cups of Spring Salad Mix
  • 1 tsp. Dried Cranberries
  • 1 tsp. Low Fat Mozzarella fine shredded cheese
  • 4-6 oz. of baked Salmon
  • Lemon or Lime (optional)
  • 1 tsp dressing (optional)

Set oven to 450. Put large piece of Reynolds Wrap on a cookie sheet. Rince salmon and place with skin side down on wrap. Melt 1 tsp of butter and drizzle over top of salmon. Sprinkle with garlic powder, salt and pepper. Wrap foil completely around salmon. Bake for 40 minutes or until salmon breaks apart easily.

PREPARATION

Put 1 1/2 cups of washed spring salad mix on center of plate. sprinkle with dried cranberries, and cheese. Take 4-6 oz. of salmon and place on top of salad. Salt to taste.

OPTIONS

Every now and then I will add 1 tsp of my favorite dressing, french or ranch, to the salad and then top with the salmon.