Ingredients
for 2 servings
Garlic Smashed Potatoes
- 12 baby gold potatoes
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic
Herb Crusted Salmon
- 2 salmon fillets
- 5 cloves garlic
- 1 cup fresh parsley (10 g)
- 2 tablespoons fresh chives
- 2 tablespoons fresh dill
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- ¼ cup lemon juice (60 mL)
- 1 bunch asparagus
- parmesan cheese, optional, to taste
Chocolate Peanut Butter Skillet 'Box' Brownie
- ¾ cup brownie mix (95 g), prepared
- 2 tablespoons vegetable oil
- 1 egg
- 1 tablespoon water
- ⅓ cup peanut butter (80 g)
Nutrition Info
- Calories 1932
- Fat 92g
- Carbs 224g
- Fiber 20g
- Sugar 44g
- Protein 59g
Estimated values based on one serving size.
Preparation
- For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender.
- Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
- Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
- Bake at 425˚F (220˚C) for 15-20 minutes or until crispy.
- Garnish with thyme.
- For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
- Place salmon and asparagus on parchment covered oven tray.
- Drizzle with olive oil and garnish with salt and pepper.
- Spoon herb mix onto salmon fillets and coat evenly.
- Bake at 425˚F (220˚C) for 12-14 minutes.
- For the Chocolate Peanut Butter Skillet Brownie - In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
- Transfer mix into skillet.
- Spoon softened peanut butter into skillet and mix in using a knife.
- Bake at 350˚F (180˚C) for 10-15 minutes or until toothpick comes out of the brownie clear.
- If desired, garnish with ice cream.
- Nutrition Calories: 1723 Fat: 143 grams Carbs: 49 grams Fiber: 10 grams Sugars: 11 grams Protein: 76 grams
- Enjoy!
Ingredients
for 2 servings
Garlic Smashed Potatoes
- 12 baby gold potatoes
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic
Herb Crusted Salmon
- 2 salmon fillets
- 5 cloves garlic
- 1 cup fresh parsley (10 g)
- 2 tablespoons fresh chives
- 2 tablespoons fresh dill
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- ¼ cup lemon juice (60 mL)
- 1 bunch asparagus
- parmesan cheese, optional, to taste
Chocolate Peanut Butter Skillet 'Box' Brownie
- ¾ cup brownie mix (95 g), prepared
- 2 tablespoons vegetable oil
- 1 egg
- 1 tablespoon water
- ⅓ cup peanut butter (80 g)
Nutrition Info
- Calories 1932
- Fat 92g
- Carbs 224g
- Fiber 20g
- Sugar 44g
- Protein 59g
Estimated values based on one serving size.
Preparation
- For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender.
- Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
- Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
- Bake at 425˚F (220˚C) for 15-20 minutes or until crispy.
- Garnish with thyme.
- For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
- Place salmon and asparagus on parchment covered oven tray.
- Drizzle with olive oil and garnish with salt and pepper.
- Spoon herb mix onto salmon fillets and coat evenly.
- Bake at 425˚F (220˚C) for 12-14 minutes.
- For the Chocolate Peanut Butter Skillet Brownie - In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
- Transfer mix into skillet.
- Spoon softened peanut butter into skillet and mix in using a knife.
- Bake at 350˚F (180˚C) for 10-15 minutes or until toothpick comes out of the brownie clear.
- If desired, garnish with ice cream.
- Nutrition Calories: 1723 Fat: 143 grams Carbs: 49 grams Fiber: 10 grams Sugars: 11 grams Protein: 76 grams
- Enjoy!
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