tag:www.foodfanatic.com,2005:/authors/tanya-schroeder/rss
Tanya Schroeder
2018-06-11T23:54:26-04:00
tag:www.foodfanatic.com,2005:Post/3771
2018-06-08T10:00:00-04:00
2022-03-24T11:20:50-04:00
Thai Chili Mini Meatloaf Recipe
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/thai-chili-mini-meatloaf-recipe/">Thai Chili Mini Meatloaf Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 pound Ground Turkey</li>
<li>1 pound Ground Pork</li>
<li>3 cloves Garlic, minced</li>
<li>1 tablespoon Fresh Ginger, minced</li>
<li>3/4 teaspoon Salt</li>
<li>1/3 cup Chopped Carrots, (chopped finely)</li>
<li>1 bunch Fresh Spinach, torn</li>
</ul>
<b>For the Sauce:</b>
<ul class="ingredients">
<li>3 tablespoons Chili Garlic Sauce</li>
<li>3 tablespoons Honey</li>
<li>1 teaspoon Lime Juice</li>
<li>2 tablespoons Rice Wine Vinegar</li>
<li>1 tablespoon Sesame Oil</li>
<li>2 cloves Garlic, minced</li>
<li>1 teaspoon Fresh Ginger, minced</li>
<li>1/4 cup Coconut Aminos, or soy sauce</li>
</ul>
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</div>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat the oven to 350°F. Spray two mini cupcake pans with non-stick spray and set aside.</li>
<li>
In a bowl, combine the turkey, pork, garlic, ginger, salt, carrot and spinach. Gently mix by hand just until combined.</li>
<li>
Scoop the meat and roll into large meatball shapes and place each one in a muffin tin cup. Repeat with the remaining meat mixture.</li>
<li>
Bake meatloaves for 30 minutes.</li>
<li>
Meanwhile, prepare the sauce:</li>
<li>
In a small saucepan, combine the chili sauce, honey, lime juice, vinegar, oil, garlic, ginger and coconut aminos.</li>
<li>
Whisk mixture until combined. Continue to cook on low until mixture slightly thickens.</li>
<li>
After 30 minutes, remove the meatloaves, coat in sauce and return to oven for an additional 10 minutes. </li>
</ol>
<p>
</p>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3730
2018-04-30T10:00:00-04:00
2021-05-13T15:05:49-04:00
Southwest Paleo Casserole
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Southwest Paleo Casserole Recipe " class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/southwest-paleo-casserole-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/southwest-paleo-casserole-recipe/">Southwest Paleo Casserole Recipe </a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>8 ounces Zucchini noodles</li>
<li>1 pound Ground Beef</li>
<li>1/2 pound Ground Italian Sausage</li>
<li>2 teaspoons Cumin</li>
<li>2 teaspoons Dried Oregano</li>
<li>1 teaspoon Paprika</li>
<li>1/2 teaspoon Ground Cayenne Pepper</li>
<li>1 teaspoon Salt</li>
<li>1/2 Yellow Bell Pepper, sliced</li>
<li>1/2 Red Bell Pepper, sliced</li>
<li>1/2 Orange Bell Pepper, sliced</li>
<li>3 tablespoons Tomato Paste</li>
<li>14 ounces Canned Diced Tomatoes, with basil</li>
<li>14 ounces Diced Tomatoes with Green Chilies</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray and set aside.</li>
<li>
In a skillet, cook the ground beef and the Italian sausage until crumbled and browned completely.</li>
<li>
Season the meat with cumin, oregano, paprika, cayenne pepper, and salt.</li>
<li>
Add the bell peppers, tomato paste and both canned tomatoes, stir.</li>
<li>
Bring mixture to a boil, reduce heat and simmer 10 minutes.</li>
<li>
Place zucchini noodles between two paper towels and ring out the moisture from the noodles. Place noodles on the bottom of your dish, top with the prepared sauce.</li>
<li>
Bake casserole for 15 minutes.</li>
</ol>
<p>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3688
2018-03-21T10:00:00-04:00
2023-03-13T13:41:21-04:00
Paleo Sausage Vegetable Skillet
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/paleo-sausage-vegetable-skillet-recipe/">Paleo Sausage Vegetable Skillet Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 slices Bacon, chopped</li>
<li>1 Zucchini Squash, sliced</li>
<li>1 Yellow Squash, sliced</li>
<li>1/2 teaspoon Salt, divided</li>
<li>2 10 ounce packages Chicken Sausage, sliced</li>
<li>1 cup Canned Artichoke, chopped</li>
<li>1 cup Cherry Tomatoes, halved</li>
<li>2 cups Fresh Spinach</li>
<li>3 tablespoons Olive Oil</li>
<li>2 tablespoons White Wine Vinegar</li>
<li>juice from half a Lemon</li>
<li>1/2 tablespoon Fresh Thyme, chopped</li>
<li>1/2 tablespoon Chopped Fresh Rosemary</li>
<li>2 cloves Garlic, minced</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Heat a large skillet over medium heat and add bacon. Cook and crumble bacon until crisp, remove and set aside. Wipe out all but about 1 teaspoon of bacon grease from the skillet.</li>
<li>
Add zucchini and squash to the skillet, season with 1/4 teaspoon of salt.</li>
<li>
Cook the vegetables for 2-4 minutes or until they begin to soften.</li>
<li>
Add sausage to the skillet; stir.</li>
<li>
Mix artichokes and tomatoes into the skillet.</li>
<li>
Add spinach and cook just until spinach begins to wilt, but retains its color.</li>
<li>
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, garlic and remaining salt.</li>
<li>
Drizzle dressing over skillet, adding more fresh lemon juice if desired.</li>
<li>
Serve.</li>
</ol>
<p>
</p>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3676
2018-03-12T10:00:00-04:00
2023-02-08T08:34:27-05:00
Thai Cashew Chicken Salad
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Thai Cashew Chicken Salad Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/thai-cashew-chicken-salad-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/thai-cashew-chicken-salad-recipe/">Thai Cashew Chicken Salad Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups Red Leaf Romaine Lettuce, coarsely chopped</li>
<li>1 1/2 cups Bok Choy, coarsely chopped</li>
<li>2 cups Rotisserie Chicken, shredded</li>
<li>1/3 cup Shredded Carrots</li>
<li>1/2 cup Cucumber Slices</li>
<li>3/4 cup Sugar Snap Peas</li>
<li>1/2 cup Coconut Milk</li>
<li>2 tablespoons Natural Cashew Butter</li>
<li>1 tablespoon Coconut Aminos, or soy sauce</li>
<li>1 Medjool Date, finely chopped, 1 tablespoon of brown sugar or honey can substitute</li>
<li>1 tablespoon Lime Juice</li>
<li>pinch of Ground Cayenne Pepper</li>
<li>Salt, to taste</li>
<li>1 bunch Asian Micro Greens, optional</li>
<li>1/2 cup Cashews</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a large bowl, combine the chopped lettuce, and bok choy. Top lettuce with shredded chicken, cucumber, and snap peas.</li>
<li>
In a bowl, whisk together the coconut milk, cashew butter, coconut aminos (or soy sauce), date (or honey) lime juice, and cayenne pepper. Add salt to taste. Drizzle dressing over salad and toss to coat. Top salad with micro greens and cashews; serve.</li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>You can substitute 1 tablespoon of brown sugar or honey for the date, if you like.</li></ul>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3586
2017-12-27T10:00:00-05:00
2023-10-26T17:07:52-04:00
French Onion Skillet Beef Casserole
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/french-onion-skillet-beef-casserole-recipe/">French Onion Skillet Beef Casserole Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 teaspoons Olive Oil</li>
<li>1 Onion, sliced</li>
<li>1 pound Ground Beef</li>
<li>1/2 teaspoon Salt</li>
<li>1/4 teaspoon Black Pepper</li>
<li>2 cloves Garlic, minced</li>
<li>1 tablespoon Worcestershire Sauce</li>
<li>16 ounces Orzo Pasta</li>
<li>32 ounces Beef Broth</li>
<li>1 teaspoon Fresh Thyme</li>
<li>1 teaspoon Fresh Rosemary</li>
<li>1 cup Gruyere Cheese, shredded</li>
<li>2 tablespoons Melted Butter</li>
<li>1/2 cup Breadcrumbs</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Heat oil in a large deep skillet over medium heat. Add the onion slices and cook for 10 minutes, stirring often. The onions are ready when they turn golden in color and are very soft. Remove the onions and set side.</li>
<li>
Add beef to the same skillet. Brown the beef and season with salt and pepper. Stir in garlic and Worcestershire sauce. Add dried orzo. Return onions to the pan and add the beef broth and fresh herbs. Reduce heat to medium, low, cover and cook mixture for 10 minutes or until the pasta is al dente and the liquid has absorbed.</li>
<li>
Sprinkle Gruyere over the top of the casserole. In a small bowl, stir together the melted butter and the breadcrumbs. Sprinkle breadcrumbs over the top of the skillet and place under the broiler until the breadcrumbs are slightly toasted and the cheese is bubbly.</li>
</ol>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3531
2017-11-10T10:00:00-05:00
2023-12-27T13:51:48-05:00
Beef Lombardi
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/beef-lombardi-recipe/">Beef Lombardi Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 pound Lean Ground Beef</li>
<li>2 cloves Garlic</li>
<li>1/2 teaspoon Dried Basil</li>
<li>1/2 teaspoon Dried Oregano</li>
<li>2 tablespoons Tomato Paste</li>
<li>1/2 teaspoon Salt</li>
<li>13 ounces Canned Petite Diced Tomatoes, undrained</li>
<li>2 cups Beef Broth</li>
<li>16 ounces Egg Noodles</li>
<li>1/2 cup Shredded Mozzarella Cheese</li>
<li>1/2 cup Shredded Cheddar Cheese</li>
</ul>
<b>For Garnish:</b>
<ul class="ingredients">
<li>Sour Cream</li>
<li>Black Olives</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Heat a large, deep skillet over medium heat. Add ground beef, crumble and cook beef until no longer pink. </li>
<li>
Add garlic, basil, oregano, and salt. Stir in tomato paste and diced tomatoes and mix until combined. </li>
<li>
Add beef broth and bring to a boil and stir in egg noodles. </li>
<li>
Reduce heat and cover slightly (leave a little room for steam to escape. Cook mixture for 12-15 minutes or until mixture thickens and liquid has reduced. </li>
<li>
Stir in cheese just before serving. Garnish with sour cream and olives if desired.</li>
</ol>
<div>
</div>
</div>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3457
2017-09-09T14:00:00-04:00
2022-09-22T18:43:55-04:00
Sheet Pan Sausage Dinner
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/sheet-pan-sausage-dinner-recipe/">Sheet Pan Sausage Dinner Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 Sweet Potatoes, about 3 cups, cubed</li>
<li>2 tablespoons Olive Oil</li>
<li>1/2 teaspoon Salt</li>
<li>1/4 teaspoon Black Pepper</li>
<li>3 Apples, sliced</li>
<li>2 10.75 ounce packages Garlic Gruyere Chicken Sausage</li>
<li>1/2 cup Apricot Jam</li>
<li>1 teaspoon Cider Vinegar</li>
<li>1/2 teaspoon Fresh Ginger, minced, jarred or fresh</li>
<li>1 tablespoon Brown Sugar</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 425°F. Lightly spray a sheet pan with non-stick spray and arrange cubed potatoes in a single layer on the sheet pan.</li>
<li>
Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Place the baking sheet in the oven for 15 minutes.</li>
<li>
Remove the baking sheet, stir the potatoes and arrange apples slices in with the potatoes.</li>
<li>
Return the pan to the oven and cook an additional 10 minutes.</li>
<li>
Remove the pan after 10 minutes and arrange sausage over the potatoes and apples.</li>
<li>
Return the pan to the oven and cook an additional 10 minutes.</li>
<li>
While the sausage is in the oven, place a small saucepan over medium heat.</li>
<li>
Stir together the preserves, vinegar, ginger and brown sugar. Continue to cook mixture until it has thickened, which should take about 15 minutes.</li>
<li>
Drizzle sauce over the sheet pan just before serving or serve on the side.</li>
</ol>
</div>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3400
2017-07-26T16:06:00-04:00
2021-05-13T15:05:38-04:00
One Pot Pineapple Chicken
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/one-pot-pineapple-chicken-recipe/">One Pot Pineapple Chicken Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Sauce:</b>
<ul class="ingredients">
<li>20 ounces Pineapple Chunks, canned, juice reserved</li>
<li>2 cloves Garlic, minced</li>
<li>1 teaspoon Fresh Ginger, minced</li>
<li>4 teaspoons Soy Sauce</li>
<li>1 cup Brown Sugar</li>
<li>4 tablespoons Ketchup</li>
<li>1 teaspoon Paprika</li>
<li>1/2 teaspoon Ground Cayenne Pepper</li>
</ul>
<b>For the Main Dish:</b>
<ul class="ingredients">
<li>2 pounds Chicken, cut into chunks</li>
<li>2 Bell Peppers, cut into chunks</li>
<li>4 slices Bacon, chopped</li>
<li>1 cup Rice, quick-cooking</li>
<li>3/4 cup Chicken Broth, or more as necessary</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat an outdoor grill to medium heat.</li>
<li>
Drain the canned pineapple, reserving the liquid, set aside. Place 1/2 cup of the pineapple juice, garlic, ginger, soy sauce, brown sugar, ketchup, paprika and cayenne pepper in a small bowl, whisk until combined. </li>
<li>
Add chicken, turning to coat.</li>
<li>
Divide rice, peppers, pineapple between 4 aluminum pie tins. Add the cubed chicken and chopped bacon drizzle with half of the chicken broth, cover and grill for 30 min.</li>
<li>
After 30 minutes, stir and add more broth to the mixture if rice has not fully cooked.</li>
<li>
When rice is tender, remove the pie tins from the grill and serve.</li>
</ol>
</div>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3385
2017-07-17T10:00:00-04:00
2024-01-31T19:21:16-05:00
Creamy Cajun Pasta
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/creamy-cajun-pasta-recipe/">Creamy Cajun Pasta Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 tablespoon Olive Oil</li>
<li>4 cloves Garlic, minced</li>
<li>1 1/2 pounds Chicken, cubed</li>
<li>3 teaspoons Cajun Seasoning</li>
<li>1 32 ounce carton Chicken Broth</li>
<li>2 cups Water</li>
<li>1 pound Cavatappi Pasta</li>
<li>1/2 teaspoon Salt</li>
<li>3 tablespoons Tomato Paste</li>
<li>1/2 cup Heavy Cream</li>
<li>1/4 cup Grated Parmesan Cheese</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Heat olive oil in a large deep skillet placed over medium heat. Add garlic and cook for one minute.</li>
<li>
Add chicken and season with Cajun seasoning.</li>
<li>
Cook chicken for 5-7 minutes or until no longer pink. Remove chicken and set aside.</li>
<li>
Add chicken broth and water to the same skillet and bring to a boil.</li>
<li>
Add pasta and salt to boiling water and cook until pasta is al dente.</li>
<li>
Reduce, cover and simmer until liquid reduces and thickens.</li>
<li>
Remove lid and stir in tomato paste until incorporated.</li>
<li>
Add heavy cream and Parmesan cheese; stir. </li>
</ol>
</div>
</div>
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Tanya Schroeder
tag:www.foodfanatic.com,2005:Post/3340
2017-06-14T10:00:00-04:00
2023-01-12T16:55:25-05:00
Mediterranean Salmon Sheet Pan Dinner
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/mediterranean-salmon-sheet-pan-dinner-recipe/">Mediterranean Salmon Sheet Pan Dinner Recipe</a></h2>
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<h3>Ingredients</h3>
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<li>1/2 pound Salmon</li>
<li>1 pound Small Potatoes</li>
<li>1 pound Fresh Green Beans</li>
<li>1 cup Cherry Tomatoes, halved</li>
<li>1/3 cup Olive Oil, plus 2 tablespoons, divided</li>
<li>1 teaspoon Salt, divided</li>
<li>1 teaspoon Black Pepper, divided</li>
<li>2 small Lemons</li>
<li>4 cloves Garlic, minced</li>
<li>3/4 teaspoon Dried Greek Seasoning</li>
<li>2 ounces Crumbled Feta Cheese</li>
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<h3>Directions</h3>
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Preheat oven to 425°F.</li>
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In a bowl, toss potatoes with olive oil, 1/2 teaspoon salt and pepper.</li>
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Arrange the potatoes on a baking sheet, and bake for 20 minutes. Move potatoes to the edge of pan.</li>
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Sprinkle salmon with 1/2 teaspoon salt and pepper and two cloves of garlic.</li>
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Arrange the salmon in the center of the pan.</li>
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Toss green beans with 1/2 teaspoon salt and pepper and arrange the beans on the pan.</li>
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Squeeze lemons over the veggies and fish and add it to the veggies.</li>
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Broil salmon and veggies for 10-12 minutes or until done, adding the tomatoes 2 minutes before cook time ends.</li>
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Combine remaining garlic, 1/4 cup of oil, second lemon juiced, seasoning and 1/2 teaspoon salt. Drizzle over salmon before serving.</li>
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Top with feta cheese.</li>
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Serve.</li>
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