SALMON PESTO — Saladmaster

SALMON PESTO – Electric Skillet or large Skillet

1Salmon filet                             Pesto Sauce                             1 red pepper

1 Lemon                                   1 bunch spinach

In a cold skillet place ½ bag spinach, lay salmon on top, cover with pesto and top with red peppers.  Squeeze lemon over the top and cover. Medium – click – low or 325 until value ticks then turn below 185.





Jicama  #2 cone                        cilantro, to taste                      Sweet onion      #4

hot peppers – #1 cone               Tomatoes                                 Radishes – #4 cone

Corn, frozen                              1 can black beans                     Lime- #1 cone

1 can mild green chilies Mix all ingredients and enjoy!

Healthy Saladmaster Enchiladas

Simple, easy and delicious… Bonus!  Under 10 minutes to prepare!


24 corn tortillas                         1 can tomato with green chilies              Jack cheese

Sour cream for garnish              1 yellow squash                                    or Follow your heart

1Zuchinni                                  1 can kidney bean                                 1 Garlic Salsa

1 can pinto beans                      1 can black bean                                   1 Onion

3 Cloves garlic


Drain beans and process vegitagles on #2 cone.  #1 cone for garlic.  Mix and  Layer enchilada sauce on bottom of skillet followed by a layer of each of the following: tortillas, vegetable mix, tortillas, sauce and Cheese.


Cook on medium-click-low and enjoy. Or 325 for electric skillet and when value ticks turn to below 185.

Breakfast Pizza – Chef Heather Short

Serves 6-8


Pre-cooked Pizza Dough – one large pizza or small individual pizzas

  • 1 whole Spanish or Yellow onion, peeled and sliced very thin
  • 2 T grape seed oil or vegetable oil
  • 2 cloves garlic, crushed (optional)
  • 1/2 tsp kosher salt
  • 1 tsp dried thyme
  • 1/4 tsp cracked black pepper
  • 1 quart Crimini (brown) mushrooms – sliced
  • 1 quart of cherry or grape tomatoes, washed and cut in half
  • 1 bunch fresh basil, finely chopped
  • 6 egg whites, lightly beaten
  • 1/2 block med to firm tofu, drained and mashed
  • 1 cup grated soy cheese (cheddar or Swiss flavor)
  • 1/4 cup fresh parsley (Italian flat leaf)
  • 1 bag fresh organic arugula


Heat grape seed oil in a large electric Saladmaster skillet.  While the skillet is heating up, add all of the onion and sauté until it starts to soften and get brown.  Add the garlic and seasonings and continue to sauté.  Next add all of the mushrooms and sauté with the onion mixture.


Lastly, add the cherry or grape tomatoes and the fresh basil.   Cook all of these ingredients together until the tomatoes burst and cook down and form liquid and then reduce.  This takes about 8-10 min.


In a separate bowl, beat together all of the egg whites and the mashed tofu.  Pour the egg white/tofu mixture over the cooked onion mixture and gently scramble everything together and cook until the egg white is almost set.  Remove from heat immediately.



If you are making individual breakfast pizzas, put each pizza crust on a cookie sheet.  Add several spoonfuls of the egg mixture to cover each pizza crust.  Sprinkle with soy cheese and fresh parsley and place under the broiler for 1-2 minutes until cheese starts to bubble.  Serve immediately topped with some fresh arugula.  You can also put these in a skillet that has a lid, cover and steam for 5 minutes until soy cheese melts.  The crust will be softer using this method.


Great Dish!  You will love this and so will your family!