Anyone else having issues with getting the scale to tip back where you want it? Oh sure, November, I was spot on the regular weight, and now those four pesky last pounds refuse to leave. At least I’m trying, just feels like I’ve hit the wall for the past week, no budging…despite the wins I’ve had since the January 1st “bell” rang.
Speaking of things “getting done”, I ripped this recipe out from Everyday Food (a Martha Stewart publication) and had to make them. It’s January, I’m back on the diet train, and these sounded decadent without being over the top. Feels like my dinner plans have really been lack luster lately. I was excited recently when the idea of wedge salads hit my brain! How come I didn’t think of that? Perhaps I’m just thinking too much, getting back to the basics is key. So I’ve made a list of those favorites that I enjoy (salmon, shrimp, sushi, fruits, veggies, etc…) and am just trying to incorporate what I can back into my routine, just lighter.
I served it with Heather Christo’s green mac and cheese, which to be honest, was probably a little heavy and perhaps overload on the spinach. That said, it’s equally as delicious, please try and forgive my menu matching and need to cook new recipes all at once, as gosh knows, I may never get through the stack of “must try’s”! I would think a smarter choice would have been a nice green salad and perhaps some asparagus. But I was craving the carbs obviously, and the mac and cheese, in small doses, feeds that need!
Salmon & Spinach Rolls
10 ounces frozen chopped spinach, thawed and squeezed dry
2 ounces cream cheese, softened
1 clove garlic, crushed through a press
Salt and pepper
6 sheets frozen phyllo dough, thawed
1/2 stick unsalted butter, melted
4 skinless salmon fillets (6 ounces each)
Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.