Martha Stewart’s Dinner in a Flash!

It’s back-to-school time and I know parents are really busy as they try to get back into the routine.  Martha Stewart was on the Today show where she shared some easy and quick-to-make meals to make the transition a little smoother.  Watch a video of the segment here:

Herb-crusted Salmon with Spinach Salad *Serves 4

INGREDIENTS

• 3 slices white sandwich bread
• 1 cup fresh parsley
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets (6 ounces each)
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 5 ounces baby spinach
• 1/2 medium red onion, thinly sliced

More after jump!

DIRECTIONS

Preheat oven to 450°. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Nutritional information: Per serving: 383 cal; 18.5 g fat (3 g sat fat); 36.5 g protein; 16.7 g carb; 2.6 g fiber

Glazed Pork Chops with Smashed Potatoes and Stewed Green Beans  Serves 4

INGREDIENTS

• 4 tablespoons butter
• 1/2 medium red onion, diced
• 2 celery stalks, halved lengthwise and thinly sliced
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen green beans
• 1 can (14.5 ounces) diced tomatoes in juice
• 1 1/2 pounds red new potatoes, scrubbed well and quartered
• 1 garlic clove, minced
• 1/2 cup whole milk
• 4 bone-in pork chops (about 9 ounces each)
• 1/4 cup packed light-brown sugar
• 1 tablespoon Dijon mustard

DIRECTIONS

In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.

Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.

Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

Nutritional information: Per serving: 599 cal; 23 g fat (11.6 g sat fat); 44.9 g protein; 54.3 g carb; 5.4 g fiber