2 Healthy Dinner Recipes

Each year, National Cooking Day is celebrated on September 25. This is a day to inspire us toward a healthy lifestyle, by introducing the joy of home-cooked meals for our families and ourselves. This is the perfect time to reintroduce us to preparing meals in our own kitchens, and using fresh ingredients.

There are many ways to celebrate National Cooking Day, which include:

1. Cooking your favorite meal
2. Learning new skills by cooking a new dish
3. Sharing your kitchen with friends and creating a National Cooking Day gathering. 

Here are 2 healthy dinner recipes, that are guaranteed to impress your family and friends. 

1. Sheet Pan Blackened Salmon with Garlicy Kale

Ingredients:
1/2 tsp. sweet paprika
1/2 tsp. cayenne pepper 
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. dried oregano
Salt 
5 tbsp. extra virgin olive oil
4 salmon fillets
1 bunch of kale, stems removed, leaves torn into bite-sized pieces
2 garlic cloves, minced 
1 tbsp. honey
grated zest and juice of 1 lime

Instructions:
1. Preheat oven to 400 degrees. 
2. Prepare the Salmon: in a large bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt, stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon fillets, skin-side down, on the pan, leaving space between them. Drizzle the salmon with 2 tablespoons of the oil, sprinkle the mix evenly over the salmon. 
3. Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon. 
4. Place the pan on the lower-middle rack and roast for 12-14 minutes. Remove the pan from the oven, and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish, serve immediately. 

2. Slow- Roasted Chicken and Vegetables

Ingredients: 
2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves
1, 3-4 pound chicken
1 tbsp. dried rosemary
1 tbsp. lemon juice
1 tbsp. olive oil
2 1/2 tsp. paprika

Instructions: 
1. Place carrots, celery and potatoes in a 6 qt. slow cooker, sprinkle 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken. Tuck wings under the chicken, tie drumsticks together. Place the chicken over the vegetables in a slow cooker. Mix together rosemary, lemon juice, oil, paprika, and remaining salt, and rub over the chicken.
2. Cook, covered on low until a thermometer inserted reads at least 170 degrees and vegetables are tender, 6-8 hours. 
3. Remove chicken from the slow cooker, tent with foil, and let stand 15 minutes before carving. 

Have a great National Cooking Day preparing and enjoying one of these meals!

Check out the full recipes:
Sheet Pan Blackened Salmon with Garlicy Kale
Slow- Roasted Chicken with Vegetables