Dinner · Lunch · Meal Planning · Meal Planning & Shortcuts · Recipes · Shortcuts

Salmon & Broccoli with a Compound Butter

This weekend was super busy.  This weekend was my daughters 6th birthday and most of my time was allocated to throwing her a birthday party.  I mentioned in another post that I’m trying to lose about 40 pounds.  Over the last 5 and half years I’ve been watching what I eat and exercising.  I lost a total of 150 pounds in the first two years.  In the third year I gained about 40 of them back.  The next two years I’ve been able to keep 110 of them off.  However, this year, I’m focusing on getting those 40 pounds back off and keeping them off.  At the beginning of the year I started back tracking what I eat again.  So far I’ve lost 10 of the 40 I want to lose.  The meals I post in this blog are the meals I eat for dinner.  My focus is more so on eating variety, making better choices, and portion control.  Since this week was so busy, I pulled out some of the Salmon & Broccoli dinner kits I made.

I pulled it right out the freezer to cook.  I preheated the oven to 400 degrees.  I placed it on a foil covered sheet and cooked it for 18 mintues.  When you pull it out, you have to be careful when cutting it open.  Since I added a butter compound, it was saucy in the Ready Chef Go Bag.  Pour everything onto a plate and you are then ready to enjoy.  Better than any frozen dinner.  I cooked mine in the oven but you can cook it in the microwave.  It takes about 3 mintues in the microwave and it is good that way as well.  If you want to save on calories, you can skip the compound butter, but it gives it such great flavor that I just add it to my calorie budget.  The meal is still less than 500 calories.  My goal for dinner while I’m trying to lose weight is typically for it to be between 500 – 600 calories.

For the compound butter the ingredients are:

  • 2 Sticks of Softened Butter
  • 3 Gloves of Garlic
  • 1/2 Cup of Parmesan Cheese
  • 2 Tbps of Thyme
  • 2 Tbps of Basil
  • 2 Tbps of Parsely
  • 2 tsp of Kosher Salt

Mix, then pour into wax paper.  Shape into a log using the wax paper.  Twist the ends close, then refrigerate.  Once the butter compound is stiff, you can cut into portions.  For the butter I use unsalted butter so I can control the salt.  I’ve used salted in the past and ended up with a butter that was too salty.  Since then I only buy unsalted.  For the herbs, you can use what you like.  I used thyme, since I had some leftover from another recipe and didn’t have another use for it, so I threw into the butter.  I had the basil for another recipe, but wasn’t going to use it all, so I decided to add into the butter.  The three herbs in this butter, was delicious.  This is definitely worth a try.



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