Tag Archives | healthy family dinner recipes

What’s For Dinner This Week- Eat. Live. and Be Well.

Family Dinner Meal Planning

This week is The Organized Cook’s first-ever Weekly Meal Plan from a guest chef.  I wrote about my day with rockstar chef, Adam Kaswinder, aka Chef Kas in “A Day with Chef Kas” where we cooked up some “awesomeness” in the kitchen.

Chef Kas recipes are super healthy with fresh summer ingredients, and- with a dash of “Organized Cook” to the menu to make it simple and easy for us busy moms- we appropriately titled this Weekly Meal Plan from The Organized Cook “Eat. Live. and Be Well”.

So if you’re a subscriber to The Organized Cook, a little awesomeness is what’s on your dinner menu this week.

Salmon Recipe

Day 1: Seared Soy Ginger Salmon with Vegetable Soba Noodles


Chicken Cutlets Recipe

Day 2: Chicken Cutlets with Whole Wheat Pasta and Tuscan Vegetables


Sesame Chicken Recipe

Day 3: Sesame Chicken with Noodle Salad


Turkey Recipe

Day 4: Mexican Black Bean Ground Turkey, Corn, Tomatoes and Pasta


Tuscan Chicken Recipe

Day 5: Rustic Chicken and Roast Vegetable Brown Rice Pilaf

To read more about my day with Chef Kas:

Chef Kas

A Day with Rockstar Chef Kas


Busy Moms Rejoice- Chef Kas Is In The (Organized) House

Chef Kas provides local custom cuisine consultation, cooking classes and meal preparation in the Las Vegas area. But busy moms and families can rejoice, because Chef Kas is teaming up with The Organized Cook for some custom meal plans as part of The Organized Cook Weekly Meal Plan System.

In the meantime, to get your own taste of “awesomeness” from Chef Kas, visit his website at CustomCuisineLV.com:

Chef Kas and Toni Spilsbury

visit customcuisinelasvegas.com for more #EatYourLife



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Salmon Salad Croissants &Warm Spinach Salad

Reincarnate The Leftover

This is the perfect recipe to make with leftover cooked salmon, like our Herb Baked Salmon.

Salmon Salad Croissants &Warm Spinach Salad

Salmon Salad Croissants &Warm Spinach Salad


  • 1. onion, red- 1, peeled and sliced in half
  • 2. cooked salmon- 12 oz.
  • 3. capers- 3 tablespoons
  • 4. croissants- 1-2 for each person, sliced in half length-wise
  • 5. baby spinach lettuce- 1 16 oz. pre-cut ready-to-eat bag
  • 6. rasberry vinaigrette dressing- 1 small bottle
  • 7. bacon bits, real- 4 oz. or cooked bacon, crumbled
  • 8. dried sweetened cranberries- 8 oz.
  • 9. eggs- 2
  • 10. mayonnaise- ¼ cup
  • 11. lemon juice- 1 tablespoon
  • 12. salt


  1. Boil eggs until hard boiled then set aside in cold water to cool.
  2. Croissants
  3. Mince one onion half, reserving second half.
  4. Place salmon in mixing bowl and use fork to shred.
  5. Add minced onion, capers, mayonnaise and lemon to mix well.
  6. Season with salt to taste.
  7. Place salmon mixture on croissants and top with a few spinach leaves.
  8. Salad
  9. Slice the reserved onion half into very thin strips.
  10. Peel and slice hard boiled eggs into ¼ inch slices.
  11. In measuring cup or gravy boat, heat dressing in microwave until slightly warm, approximately 30 seconds.
  12. Place spinach in salad bowl.
  13. Top with onion slices, egg slices, bacon bits and cranberries.
  14. Drizzle with warm dressing.
  15. Toss.

Reincarnating The Leftover

This recipe is made with leftovers from our Herb Baked Salmon:

Herb Baked Salmon Recipe


Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Healthy Family Dinner Recipe

Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots


  • 1. salmon filet- 1 1/2 - 2 lbs (will need more if making extra for Salmon Salad Croissants)
  • 2. lemon- 1, sliced into thin slices
  • 3. potatoes, russet or gold- 2-3 large, peeled and diced into chunks
  • 4. garlic- whole clove, peeled
  • 5. sour cream- 1 cup (8 oz.)
  • 6. baby carrots- 1lb ready-to-eat bag
  • 7. butter- 3 tbspns
  • 8. olive oil- 2 tbspns
  • 9. minced garlic- 1 tspn
  • 10. dried dill- 1 teaspoon (or fresh)
  • 11. salt
  • Potatoes:
  • 12. butter- 3tbspns
  • 13. salt
  • 14. Carrots:
  • 15. butter- 2 tbspns
  • 16. brown sugar- 2 tbspns
  • 17. salt
  • 18. dried parsley


    Salmon can be marinated ahead of time, covered, from 2-3 hours to overnight.
  1. Melt butter in measuring cup or microwave-safe bowl.
  2. Add olive oil and garlic then mix well.
  3. Place salmon in large shallow baking dish; make sure salmon is clean and patted dry.
  4. Pour butter mixture over salmon.
  5. Season with dill.
  6. Place lemon slices over the top.
  7. If marinating ahead of time, cover the salmon and place in refrigerator to marinate.
  8. Dinner Time:
  9. Heat oven to 375⁰.
  10. Bake salmon, uncovered, until brown on top, approximately 25-30 minutes.
  11. For a crispy top, turn oven from bake to broil during last 5 minutes of cooking.
  12. This salmon recipe can also be cooked on the grill.
  13. Boil potato chunks together with garlic cloves in salted water until tender, approximately 20 minutes.
  14. Drain water; add butter, sour cream and salt to taste.
  15. Mash well with a potato masher.
  16. Carrots:
  17. In medium skillet bring carrots, ½ cup water, butter and brown sugar to a boil.
  18. Once boiling, cover and reduce heat to simmer until most of water is absorbed, approximately 15 minutes.
  19. Season with salt and dried parsley.


Reincarnate The Leftover

Salmon Salad Croissants Recipe

Weekly Meal Planning For Busy Families

Weekly Meal Plan

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