Chicken Divan #SundaySupper #BudgetFriendly

For Sunday Supper this week we are sharing Budget Friendly dishes.  Chicken Divan is one of my favorite dishes for several reasons.  I grew up eating this dish but we did not know it by this fancy name.  We called it Chicken and Broccoli with Miracle Whip.  I was a kid of the 70s/80s and Miracle Whip was a big deal at our house.  In fact it was an us against them issue often: the mayonnaise lovers against the Miracle Whip die hards.  

The issue was constant, especially when it came time to make tuna fish, sandwiches of any kind or casseroles.

I kind of got off track...oops!

The other reason this dish is a favorite is because I can easily use up the extra chicken from a previous meal and the extra crown of broccoli I always over buy.  It never fails. I know that my family will eat one crown but I always buy two.  Someday I will learn.

I have to be honest and get this off my chest.  Orange cheese and yellow curry sauce do not photograph well. I have tried on numerous occasions with this casserole and have been a bit disappointed with the results.  Today I am just going for it and hoping that you can see beyond the "color" scare that is staring back you in the pictures.

I know that someone will ask me if they can substitute something else for the Miracle Whip.  I am going to say no if you want it to taste like mine.  I have tried.  I have tried in the past to make something that tasted similar and not use the Miracle Whip.  It just is not the same.  If you have any suggestions that have worked for you, I would love to hear them.

You will notice that I make my own creamy "soup" mix instead of using the standard 2 cans of cream of chicken soup.  This is a personal preference and you can make the switch if you don't want to try the homemade version.  Please do what is easiest for you and your family.

The recipes that we are sharing for Sunday Supper can be found at the end of this post along with some information about a conference that is being held in July.  It will be our first gathering with lots of speakers and fun!  Check out the link.

Recipe:  Chicken Divan

2 cans of Cream of Chicken Soup or recipe for Creamy soup (recipe below)
3 medium sized chicken breast, cooked and diced
1 large crown of broccoli, steamed
1 cup of Miracle Whip
pinch of salt
3 teaspoons of lemon juice
1 tablespoon of yellow Curry powder
1 cup of cheddar cheese, shredded

Recipe for Creamy Chicken Soup
Makes about 2 cups

1/4 cup of butter
1/4 cup of flour or rice flour
1 cup of whole milk
1 cup of chicken broth

Melt Butter, add flour.  Cook for one minute.  Add milk and broth.  Cook and stir until thickened.

Remove from stove and let cool.  Use this whole recipe in the Chicken Divan recipe.

Store in fridge for one week.

To make Casserole:

Preheat oven to 350 degrees.

In a 9X13 baking dish or equivalent, add cooked chicken pieces.  Add broccoli florets.

In a medium size bowl combine soup (canned or homemade), lemon juice, Miracle Whip, pinch of salt and curry powder.  Stir well.

Add the sauce to the top of the broccoli.

Top the casserole with shredded cheese.

If you would like to add a breadcrumb or panko topping you may.  Take 1/2 cup panko or bread crumbs and combine with 2 teaspoons of butter. Sprinkle over shredded cheese.

Bake casserole for 30 minutes.  Remove and serve.  Sometimes we serve this with rice.

Starters, Soups, and Salads

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Ramping Up Instant Ramen from girlichef

Main

• Salmon Lasagna from Blueberries and Blessings
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding {Arroz Doce} from Family Foodie

How do you cut back on food expense? Do you grow your own vegetables or cook more at home? Buy in bulk? Share your secrets in the comments below…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

Orange Pound Cake (Gluten Free) #SundaySupper

Are you shocked to not see a traditional poundcake staring back at you?  Don't fret.  This Orange Pound Cake can be made in a loaf pan and served sliced OR you can get creative like I did and make it into a cake, you know, a pound CAKE.   

Why mess with something already so perfect?

I will have to blame it on the pregnancy hormones. I have not been cooking a whole lot over the last three months. My creative juices were going wild when I finally could step back into the kitchen and see, smell and taste food. I wanted to do something fun for my family.

I don't make a lot of cakes. Gluten free cake mixes are expensive and gf cakes from scratch don't always turn out for me. I found this Lemon Pound Cake recipe from The Baking Beauties and I was blown away. It tasted and felt just like a REAL pound cake.

Our Sunday Supper theme this week is "citrus".  I was excited because I love lemons, limes and oranges. One of my favorite Christmas candies is the chocolate orange that you WHACK on the table to slice. I thought to myself, could I make the pound cake into a cake and add chocolate fudge and achieve the same result: orange and chocolate yumminess?

I think I have come close. Like I said earlier you can make this in a loaf pan or you can make the "cake" version and use 2 nine inch round cake pans. The cook time will be reduced slightly and you can embellish the cake with any toppings or frosting you want.

I chose to use fresh whipped cream, shaved chocolate bar, orange peel zest and my homemade chocolate fudge. I also added some orange marmalade to the center as a filling and dipped orange slices into chocolate to crown the cake. It was a party cake and I had to use all of my accessories...LOL

I cannot wait for you to see all of the Citrus delights being shared by my friends for Sunday Supper this week. Our host is Jen from Juanita Cocina. The list of recipe links is below my recipe.

I hope your weekend is going well. Ours has been wonderful with a visit from the Easter bunny, a few dozen boiled eggs and T-Bone Steaks.  This is the first Easter dinner in 25 years I have not made a ham or leg of lamb.  The family voted and this is what they wanted. I think it has a lot to do with our Spring like weather and the fact they want to be outside using the BBQ.  It is just fine with me as long as they are happy and we are together.

Recipe: Orange Pound Cake, Gluten Free
Adapted from The Baking Beauties

3/4 cup super fine white rice flour (151g)
5 tablespoons sweet rice flour (40g)
5 tablespoons potato starch (55g)
4 tablespoons tapioca starch (40g)
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup orange juice
2 teaspoons orange zest
1 cup of butter, soft
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla

Toppings are optional:   Cream for whipped cream, chocolate bar to grate, orange marmalade for cake, orange rind for zest, orange slices for dipped oranges, dark chocolate chips to dip orange slices in and hot fudge sauce.

HOT FUDGE SAUCE:  1 can of condense milk, 1 stick of butter and 1 cup of chocolate chips.  Combine in a pan and warm.  Stir to combine.  Serve on cake, ice cream or use to dip fruit.

Preheat oven to 325.  If using a loaf pan, line with parchment and spray ends of pan.  If using the 2 round nine inch cake pans, cut circles of parchment paper for the bottom and spray the sides.

In a large bowl, combine all of the dry ingredients and whisk well.

In a separate bowl, add sugar and butter. Beat for 4 minutes until light yellow.

Add one egg at a time to the butter/sugar mixture, combine well after the addition of each egg.  Add vanilla.

Alternate the orange juice/milk and dry ingredients when blending in with the egg/butter/sugar mixture.

The batter will be thick.  Add to the prepared loaf pan or distribute equal amounts of batter to the 2 cake pans.

Bake the loaf pan for 60-65 minutes and the two cake pans for 40 minutes.  A toothpick should come out clean.

Let cool for 5 minutes and remove to cookie rack to finish cooling. To assemble the cake, they should be completely cool.

Wrap well.  The pound cake is good for 3-4 days on the counter.  NOTE:  It will get drier the longer it sits out.

To make the orange slices:  Dip orange slices into melted chocolate chips. Cool on parchment paper until ready to use. If in a hurry, you can put them in the fridge for 30 minutes to firm the chocolate.

To assemble the cake:  Place one cake round on bottom of cake plate, cover with chocolate fudge, add a layer of orange marmalade.  Tip the second layer over and cover with fudge sauce and then add it to the top of the orange marmalade.  Top the cake with fudge sauce (it will fall over the sides and the insides will ooze out from the center).  Refrigerate until ready to serve.  Remove and add whipped cream, shaved chocolate, orange zest and chocolate covered oranges.

Sorry this picture below is not prettier but this shows you all the layers really well.

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson

French Gratin Potatoes #SundaySupper

This Sunday our Sunday Supper group is sharing Passover and Easter recipes.  When I think of Easter in my home growing up we always had ham and scallop potatoes.  In fact, my sister has kept the tradition going for many years, when the celebration is held in her home.

I find myself experimenting with dishes and changing things up sometimes.  This potato dish is different then the one I grew up with because the cheese is a different style and flavor and this changes the dish slightly.  I like the use of gruyere cheese personally.  The flavor is one that is unique and allows this dish to shine.

I found this recipe a while back on a page called the French Tart.  I will share my adapted version below.  I even went and bought a fancy Le Crueset baking dish to prepare my gratin dish so that it would have the right presentation for my family.  I love these oval baking dishes.

I invite you to visit my friends from Sunday Supper  (recipes below).  They are a great group of men and women and I am always impressed with their dishes and stories.

Recipe: French Gratin Potatoes or Dauphinoise

Serves 6

Prep and Cook Time: 2 hours

3 lbs. of waxy potatoes, peeled and thinly sliced

3 cups Gruyere Cheese, grated

2 cups of heavy cream

Salt

Pepper

3 cloves of minced garlic

2 sprigs of fresh thyme

Preheat oven to 3oo degrees.

Butter the inside of a heavy duty baking dish.

Add a layer of potatoes and a sprinkle of salt/pepper to the bottom of the dish, cover with cheese.  Repeat this until all of the potatoes and cheese are gone.  Your last layer should be cheese.

In a small saucepan, add heavy cream, garlic and thyme. 

Bring to a gentle boil, remove from heat and remove thyme.

Pour hot cream over potatoes.

Bake for 1.5 hours or until potatoes are done and the top is browned.

Easter

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from NeighborFood

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• 
  

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson

Croque Monsieurs, fancy ham and cheese sandwiches

While traveling in France with my high school french class during the summer of 1984, I fell in love with French food.  You could say it was the butter, the cream sauces or even the french bread, but I think it was more about the french kitchen and the french cook.  

They were passionate about their food, they loved their kitchen tools, the techniques were perfect and most dishes had the most deliciously sounding titles.  The French language is music to my years.  Even to this day if I hear it spoken I just want to sit and listen.  I don't care that I don't understand much anymore because it reminds me of the time I did spend in France when I could understand a few things.

Many of you know that I write for a local magazine, Capital Style Magazine.  For the month of March my assignment was to find family friendly French recipes.  I looked to my own family for inspiration.  My kids eat a ham and cheese sandwich every single day, sometimes two a day.  I go through about 6 pounds of ham a month.

I remembered this sandwich and thought of several things.  First it's French.  Secondly it can be prepared in a short amount time (family friendly) and thirdly, it can be made the traditional way with white bread or you can substitute gluten free bread or a croissant (pictured above).  It is a sandwich that can be altered to fit your dietary needs and still retain some of the original idea.

I know that at Whole Foods you can buy frozen gluten free croissants or attempt to make them from scratch.  I found this recipe HERE, although I have not tried them myself.

I will tell you the cheese sauce that goes over the sandwich is heavenly.  Smooth, creamy and the right balance of flavors.  I had some left over and added it to a bowl of noodles...YUM!  Just saying--it's super good.

Enjoy this recipe and I will be posting the other recipes that I shared with the magazine soon, so check back!

Recipe: Croque Monsieurs

Makes 8 sandwiches

Prep and Cook Time: 25 minutes

2 tablespoons of butter

3 tablespoons flour (I used brown rice flour to make it gluten free)
2 cups of hot milk

1 teaspoon of salt

1/2 teaspoon of pepper

Pinch of nutmeg

12 ounces of Gruyere cheese, grated

1/2 cup freshly grated parmesan

8 croissants or 16 slices of white bread (use gluten free bread if this is an issue for you)

Dijon mustard

8 ounces of ham, sliced

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

Melt butter in a small sauce pan, add flour and stir for 2 minutes.  Slowly pour in hot milk and whisk until sauce is thick.  Remove from heat and stir in salt, pepper, nutmeg, 1/2 cup of Gruyere cheese and Parmesan cheese.  Stir until cheese is melted and set aside.

Cut the croissants in half and place on the cookie sheet.  Bake for 4 minutes, flip and bake for an additional 2 minutes.

Remove croissants, spread Dijon mustard on one half.

Add the ham and Gruyere Cheese, top with croissant.  

Spoon cheese sauce over each sandwich, top with more Gruyere cheese.

Bake in the oven for 5 minutes or until tops are browned.

I have included the pictures below to walk you through the process of making the sandwiches.

Peanut Butter and Nutella Cookies, gluten free

The one thing that seems to be constant when I become pregnant is the need for peanut butter.  If at anytime--and this has been most of the time over the last two months--I start to feel queazy, I long for a peanut butter fix.

In searching the internet and pinterest I found this delicious recipe.  I have changed it just a hair and added my own special ingredient but the original recipe can be found on a blog titled Laurens Latest which another blog titled The Spiffy Cookie shared too. 

I am pretty sure I have made these too many times to count.

They are easy.

They are tasty.

They are my new favorite.

I added the uncooked oatmeal to add more texture and to add more fiber.  I think the pairing of the three flavors works well. 

Tell me what you think?  A keeper or what?  

Have a wonderful start to your 2013 Spring, I know I will.

Recipe:  Peanut Butter and Nutella Cookies, Gluten Free

1 1/4 cup of creamy peanut butter  (260 g)
1/4 cup white sugar (55g)
1/4 cup packed brown sugar (55g)
1 egg
1/2 teaspoon vanilla extract
1/4 cup Nutella
1/4 cup uncooked old fashion oats (20g)
Course Salt, optional

Preheat oven to 350.  Line a baking sheet with parchment.

In a large bowl blend peanut butter and sugars.  Add egg and vanilla.  Blend until smooth.

Stir in oatmeal.

Scoop onto cookie sheet.  Bake for 10 minutes.  Remove from oven and transfer to wire cookie rack to cool.  While still hot, use something to make a well in the top of the cookie.  I have an old spoon that works well.

Place Nutella in baggie and pipe into the well of each cookie.

Let finish cooling and then serve or eat them hot, either way they are moorish and you may find yourself making a second batch immediately...LOL

Written by Sherron Watson

Parchment Poached Salmon Pouches #SundaySupper

Parchment paper and I are very good friends.  We met a few years back and it was the best union.  I cook and it helps things to not stick to my cookie sheet AND it makes these darling parchment pouches.

I guess in a way it's our version of a TV dinner.  You fill half a side of parchment with what you would like and it all cooks at the same time...viola...dinner in 20 minutes.  Now if you are one of those that don't like your food to touch other foods, then prepare the different items in different pouches.  I do this when I make our meat and potato pouches.  I fill a separate pouch with carrots to steam.  Carrots add a very sweet flavor to food and I don't like my potatoes tasting like carrots.

I have very strong opinions about carrots, you may already know this from reading another post. Now in this pouch, I added a few carrots because it married well with the other veggies and I used them sparingly--more for color, I guess.

Our theme this week was Skinny Sunday Dinner. I have not shared any parchment pouch dinners on my blog and thought this would be an excellent fit for a skinny dinner. Lots of veggies, a great quality piece of salmon, fresh herbs, citrus, and extra virgin olive oil all steamed together in under 25 minutes.

I am going to share with you how I prepared my salmon pouch but you can add any veggies you would like, any herbs that you enjoy and any spices that rock your world.  Do you see how this works?  I will prove you with the basics of how to fold the paper, cook the fish and what I used but you have the ultimate control over what is put inside.  The only thing that will take longer to cook is the potatoes unless they are cut up very small.  Other than that...go crazy and create parchment pouches for your family.

I find that many recipes name their parchment pouches and include the term poach. To poach something is to immerse it into the water and gently cook delicate items like fish or an egg.  I think the salmon is probably closer to being steamed with the end result being your salmon and veggies are resting in a small amount of liquid: water, the juice from the salmon, and olive oil.  I went with the popular title and left it as Parchment Poached Salmon instead of calling it Parchment Steamed Salmon.

To add some garnish to my dish I used fresh thyme in the pouch and served the salmon with a few toasted almond slices and a combination of Sriracha Sauce and mayonnaise.

So let's get started with the recipe.  I have included a step by step pictorial of how I stacked my pouches as well as a step by step pictorial of how to fold the pouches.  You will also find a great list of recipes from our Sunday Supper group with the links to other fabulous skinny dishes at the very end. 

Recipe:  Parchment Poached Salmon Pouches

This will make 6 pouches.

1.5 pounds of salmon, cut into 2 inch wide pieces (I was able to get 6 pieces)

2 small zucchini's, cut at an angle into thin slices

2 small carrots, peeled and then using the peeler I sliced curls of carrots

2 blood oranges, peeled and sliced thin

1 lemon, peeled and sliced thin

1/2 cup of spinach PER pouch

1 small red onion, sliced thin

fresh thyme sprigs (about 2 per pouch)

olive oil 

salt

Preheat oven to 400 degrees.

I would have all of your ingredients prepped and ready to go.  Cut you salmon into desired servings, find your olive oil and have the salt ready to season.

Tear a piece of parchment paper about 20 inches long for each pouch.  Stack your veggies, fruit and salmon on one side.

Drizzle olive oil over the top (the amount is up to you, some like more than others), season with salt and add the sprigs of thyme.

Using the pictures below,  fold your parchment paper in half; starting on one side, fold the paper over each other and continue around to the other side.  The parchment should not come undone.  Take the end and tightly fold it under the pouch.

Bake time should be 20 minutes.  Rest the pouches for 5 minutes.

Serve the pouches on a plate or remove contents to a plate.  I have included a picture above of the salmon and veggies served on a plate.

NOTE:  To open pouches, I use a pair of scissors and cut down the middle with a few cuts to the left and a few to the right, this allows people to finish tearing their pouches.  Remember there is steam in the pouch, be very careful to not burn your fingers with the first cut.

I started with spinach and sprinkled my onions across them.

I adde carrot curls and the blood red oranges next.

I laid my salmon (wish skin) on top of the oranges.

I topped each piece with lemon slices, olive oil, salt and sprigs of thyme.

This is how the salmon looked before I cooked it for 20 minutes.

This is how they looked when they were done.

To start the process, fold the parchment in half.

Take the left side and fold the first twist next to the salmon, and continue turning and twisting the paper around the contents.

You can see the twisting and turning, continue to do this around to the other side.

 

When you have made it to the other side, take the little tail and fold it under.  I cook 4 on a cookie sheet at a time.

I had some odd pieces left and added smoked paprika, olive oil, and thyme and baked them without any veggies for the same amount of time-20 minutes.

Just take a look at all these amazing Skinny recipes!  A huge thanks to Sunithi, of Sue’s Nutrition Buzz, for hosting us this week!

Sizzling Skinny Appetizers & Soups

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Easy Vegan Lentil Soup by NeighborFood
• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Tomato Basil Soup by No One Likes Crumbley Cookies
• Skinny Beef Chili by Webicurean

 Healthy Skinny Mains & Sides

• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Skinny Salad Wraps by MamaMommyMom
• Mashed Cauliflower by Supper for a Steal
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Cauliflower Pizza by Cravings of a Lunatic
• Light chicken enchiladas by My Cute Bride
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcakes & Kale Chips
• Ahi Tuna Salad The Urban Foodie
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Scallops Hong Kong Style by Magnolia Days
• Slow Cooker Pork and Green Chile Stew by Momma’s Meals
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
• Italian Sub Salad by Diabetic Foodie
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles
• Caprese salad by The Little Ferraro Kitchen
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Guilt Free Skinny Desserts & Snacks

• Chocolate Avocado Cake by Gotta Get Baked
• Tiramisu Parfaits by Kudos Kitchen by Renee
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Warm Apple Crumble by Mama’s Blissful Bites
• Dark Chocolate-Dipped Apricots by girlichef
• Homemade Protein Bar Recipe by Masala Herb
• Skinny Chocolate Almond Pudding by Basic N Delicious

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!