Monthly Archives: November 2013

Rosemary and Herb Crusted Salmon (Medifast & GF)

Rosemary and herb Crusted Salmon

Rosemary and herb Crusted Salmon


  • 5 salmon filets
  • 1 tsp olive oil
  • 1 cup parsley
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano leaves
  • 2 cloves of garlic
  • Dijon mustard

1. Preheat oven to 450. In a food processor, pulse the rosemary, thyme, and oregano until fine. The rosemary will take the longest since it’s so firm. Don’t worry if it’s not completely broken down. Add the garlic and parsley and pulse until fine. Add the olive oil and pulse until combined.

2. Line a cookie sheet with parchment paper. Place the salmon on the cookie sheet. Squirt 1 tsp of Dijon mustard on each filet and use the back of a spoon to spread the Dijon. Sprinkle 1 tbsp of the Rosemary mixture on each filet. Gently press the herb mixture onto the filet. Continue to add more herbs until each filet is covered and you have used all of the rosemary mixture.

3. Cook for 10 – 12 minutes.

Rosemary and herb Crusted Salmon

Recipe created by Me! : D

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Posted by on November 24, 2013 in Gluten Free, Medifast, Seafood


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Chicken, Mushrooms, and Stuffing Bake


  • 6 chicken breasts
  • 6 slices of Swiss cheese
  • 1 box of stuffing – I used chicken flavored, but use your favorite
  • 16 oz baby bella mushrooms, sliced
  • 1 packet brown gravy mix (or a jar of gravy if you prefer)
  • Salt, garlic powder, and ground thyme

1. Preheat oven to 400. Trim the chicken. Season both sides with salt, garlic powder, and thyme. Be sure to rub in the seasoning. Place the chicken in an ungreased 9 x 13 glass casserole dish. Place 1 slice of Swiss cheese on top of each chicken breast.

2. Pour the stuffing mix evenly over the chicken. If your stuffing mix comes with a packet of spices, sprinkle the seasoing over the stuffing once you have added the stuffing to the dish

3. Add the sliced mushrooms to a large bowl and toss with 1 tsp each of salt, garlic salt, and ground thyme. I find that mushrooms can be kind of bland when cooked down, so I like mine seasoned. Once seasoned, add the mushrooms to the casserole dish.

4. If you are using a jar or pre-made gravy, ignore this: In a small bowl, combine 1/4 cup of water — or the amount required on the back of the gravy packet — with the gravy mix. Stir in the water slowly to avoid clumps. Drizzle the gravy over the mushrooms in the casserole dish.

5. Cover the dish with foil and bake for 20 minutes. Remove the foil, then cook for 10-15 more.

Chicken, Mushroom, and Stuffing Bake

Chicken, Mushroom, and Stuffing Bake

Recipe created by Me! : D


Posted by on November 10, 2013 in Chicken


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