Cackalacky Maple Glazed Salmon

Cackalacky Maple Glazed Salmon – Recipe Serves 4

Salmon is a lovely fish – full of omegas and protein, it is great fuel for an active lifestyle. This salmon is an especially sweet treat with its maple soy glaze. Plus this is a very easy recipe, hope you like it!

Cackalacky Maple Glazed Salmon - 259

Restaurant Maple Glazed Salmon - 375

• 1 lb Salmon Filet 
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Maple syrup
• 1 clove of Garlic chopped
• 2 Green onions chopped
• ¼ Teaspoon Ginger
• ¼ Teaspoon red pepper flakes
  
  
  
  

1. Mix soy sauce, maple syrup, chopped garlic, ginger, and red pepper in a small bowl.
2. Rinse the salmon fillets and pat them dry, and place the salmon in a non-stick baking pan. Pour the soy sauce mixture over the salmon.
   
   
   
   
   
   
   
3. Turn the salmon over so the skin is facing up, and place salmon in the refrigerator. Leave the salmon to marinate for 30 minutes.
   
4. Preheat oven to 400 degrees.
5. After marinating flip the salmon so the skin side is facing down, and place dish in preheated oven. Bake for 20 minutes at 400 degrees.
6. Remove salmon from oven, and sprinkle chopped green onions over it. Serve immediately and enjoy!   
   
   
   
   
   
   
   

Cackalackin’ Turkey Pot Roast

Cackalackin’ Turkey Pot Roast – Recipe Serves 4

I LOVE slow cooker recipes! This is one of my favorites – it includes everything you need for the whole meal in one pot. That is pretty cool! This is a 500 calorie complete meal, with very hearty serving sizes.  Note that I did calculate the calories considering the Turkey skin being removed before eating.  This recipe is so easy, and it is sure to impress (your house will smell delicious all day)!

Cackalacky Cuisine Turkey Pot Roast Dinner – 500 Calories

Restaurant Pot Roast Dinner – 740 Calories

• 4 Turkey Lets
• 5 Large red Potatoes
• 4 Carrots
• 1 Vidalia onion
• 1 leek
• 2 Tablespoons of olive oil
• 2 chopped garlic Cloves
• 1 ½ Cup Chicken Stock
• ¼ cup White Wine
• 1 Tablespoon Fresh Chopped rosemary
• 2 teaspoons Fresh chopped Oregano
• Salt and Pepper to taste
  

1. Chop the garlic, oregano and rosemary. Cover each turkey leg in olive oil, and then rub each turkey leg with garlic, oregano, rosemary, salt and pepper. Only use half of rosemary at this point.
   
   
   
   
2. Heat a skillet over medium high heat, and add the Turkey legs to the skillet. Brown the turkey legs for about 3 minutes on each side.
   
3. While the turkey legs are browning, peel the carrots and onion and cut each into quarters. Peel any brown spots off of the potatoes.
   
4. Place the potatoes, carrots and onions in the crock pot.
   
5. Remove the turkey legs from the skillet and place them on top of the vegetables in the crock pot. Cover the turkey legs with the remaining rosemary.
   
6. Slice the leek as pictured below, and place it on top of the turkey.
   
   
   
   
7. Pour the chicken stock, and the wine around the turkey legs. Do not pour the liquid over the turkey, because it will wash away your spices.
8. Set the crock pot to high and cook for 5 ½ hours.
9. Serve and enjoy!
   
   
   
   
   
   
   
   
   
   

Cackalackin’ Oven ‘Fried’ Zucchini Chips

Cackalackin’ Oven ‘Fried’ Zucchini Chips – Recipe Serves 4

Admittedly, I've been a bit obsessed with the zucchini lately. I think this is justifiable considering how tasty and versatile the zucchini is! One minute it served slowly stewed with onions, the next you are twirling it on your fork like a noodle, and today it is a crispy and delicious chip. Get ready for oven ‘fried’ no oil (NO OIL!) zucchini chips. Let’s face it I’d rather get my calories from cheese than oil any day! These are great served with marinara dipping sauce.

Cackalacky Zucchini Chips – 90 Calories

Potato Chips - 160 Calories

• 1 zucchini
• ½ cup plain bread crumbs
• 3 tablespoons grated parmesan
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• dash crushed red pepper
• Salt and pepper to taste
• 1 egg white
• 1 table spoon of water
• Parchment paper for baking

1. Preheat oven to 475 degrees. And place a piece of parchment paper onto a baking sheet.
2. Slice zucchini into thin chip-like slices with the peel on, and set aside. See below.  
   
   
   
   
   
   
   
3. In a medium bowl, combine breadcrumbs, parmesan, oregano, rosemary, parsley, red pepper, salt and pepper.
4. In a small bowl, whisk together the water and egg white.
5. Dip each zucchini slice into the egg white mixture, and then coat each slice in the breadcrumb mixture.
   
6. Place the zucchini slices evenly on the parchment paper, and bake for 20 minutes at 475.
   
7. Serve and enjoy!
   
   
   
   
   
   
   

Smoked Salmon Breakfast Salad Sandwich

Smoked Salmon Breakfast Salad Sandwich

Breakfast is the most important meal of the day, and it can also be one of the hardest meals of the day to stay on track for healthy eaters. On a busy morning, it can be tempting to grab some fast food calorie dense nutrition void breakfast sandwich or skip the meal altogether.  Here’s a recipe that you can mix and keep in the refrigerator overnight, and quickly add it to a toasted flatbread in the morning. This recipe is full of cucumbers for morning hydration and protein to keep you full until lunch.  Enjoy!

Cackalacky Salmon Breakfast Sandwich – 170 Calories

Restaurant Salmon Breakfast Sandwich – 460 Calories

Smoked Salmon Breakfast Salad Sandwich – Recipe serves 5

• 1 cucumber
• 3 ounces of smokes salmon
• 1/8 cup sliced red onion
• 1/2 medium tomato diced
• 2 teaspoons of fresh chopped dill weed
• 1 garlic clove diced
• 2 tablespoons of fat free Greek yogurt
• Salt and pepper to taste
• 1/4 of a lemon juiced
• 5 Whole wheat bagel thins

1. Peel the cucumber, and slice it in half vertically. Stack the two slices, and then slice the cucumber horizontally. Pictured below.
   
   
   
   
   
   
   
   
   
   
2. Slice the smoked salmon in thin slices and set aside.
3. In a small bowl whisk together the Greek yogurt, the garlic, dill weed, lemon, salt and pepper.
   
4. In a large bowl combine the cucumber, salmon, tomato, and red onion.  Cover with the Greek yogurt dressing and stir to combine.
   
   
   
   
5. Serve over a toasted whole wheat flatbread.