Sushi Bowls

1 (14 oz) can coconut milk

14 oz water

1 ½ cups jasmine rice

1 tsp salt

1 tsp sugar

Salmon filets

Sesame oil

Salt and pepper

Srirachi mayo*

Avocado

Dried seaweed sheets

Make coconut rice by combining rice, coconut milk, water, sugar, and salt in a pot. Bring to a boil, then turn down to a simmer. Cover with the lid and let cook for 15 minutes, or until rice is tender and liquid has absorbed.

Preheat the oven to broil on high.

Place salmon filets, skin-side down on the aluminum foil.  Drizzle sesame oil over the filets and sprinkle with salt and pepper. Broil salmon for 7 minutes.

Assemble sushi bowls.  Put a large scoop of rice in a bowl.  Add a salmon filet and diced avocado.  Drizzle with sriracha mayo and add seaweed on the side.

Eat by spooning rice, salmon and avocado in a seaweed sheet.  Fold in half and enjoy!

*Srirachi mayo:

½ cup mayonnaise regular, avocado-oil, or vegan

1 – 1 ½ Tbsp. Sriracha sauce or other hot sauce

1 tsp. lemon juice freshly squeezed

1 small clove garlic crushed

Salt to taste, optional

Tortellini Pesto Bake

2 cups cooked chicken, shredded (optional)

1.5 lb. cheese tortellini

1 jar Alfredo sauce

½ cup pesto

¼ cup shredded parmesan cheese

Preheat oven to 375°.

In a large bowl, combine chicken, tortellini, Alfredo and pesto.  Pour into a greased 9x13 baking dish.   Top with cheese and cover with foil.

Bake for 30 minutes.  Remove foil and bake an additional 10 minutes until golden and bubbly.

Raspberry Oat Bars

¾ cup butter (1 ½ sticks), melted

1 ½ cups oats

1 ¼ cups flour

¼ tsp. salt

½ cup brown sugar

1 cup fresh or frozen raspberries

½ cup of raspberry preserves

1 Tbsp. flour

1 Tbsp. lemon juice

Heat oven to 350°.  Grease a 9” pan or line with parchment.

In a large bowl, combine melted butter, oats, flour, salt and brown sugar.  Mix until crumbly.  Reserve 1 cup of oat mixture for topping.

Press remaining oat mixture evenly onto the bottom of baking pan.  Bake for 15 minutes or until lightly golden brown; cool slightly.

Meanwhile, combine berries, preserves, 1 Tbsp. of flour and lemon juice in a small bowl.  Spread evenly over crust.  Sprinkle with reserved oat mixture, patting gently.

Bake another 20-22 minutes or until light golden brown.

Can substitute any type of berry and preserves like blueberry or blackberry.