Easy Broiled Tilapia

Happy New Years!!

I know a lot of us have made New Year's resolutions to eat healthier and today I wanted to share with you one of my favorite "go to" healthy meals. It's a simple "skinny" broiled tilapia, brown rice (recipe coming soon) and steamed broccoli.

Not only is this meal healthy, but it's also super easy and quick to prepare, economical, and both of my kids really like it....win, win, win, win!


I usually buy a big bag of individually wrapped frozen tilapia to keep in the freezer. All it needs is a quick thaw and it's ready to go! Just place on an aluminum foil (I'm a huge fan of this non-stick variety) lined baking sheet. Sprinkle with spices and broil.


This is the seasonings I use plus a little salt but you can use any that you like.


Don't forget to squeeze a little fresh lemon juice on top before serving.



Ingredients:

Tilapia
I Can't Believe it's Not Butter spray (ICBINB spray)
Salt
Lemon Pepper seasoning
Garlic powder
Lemon

Directions:

Set oven to broil and line a baking sheet with aluminum foil (I like Reynold's non-stick foil).

Place tilapia on foil and spray IBINB spray, then sprinkle with a little salt on both sides of the fish. Sprinkle top side of fish with garlic powder and lemon pepper seasoning.

Broil fish for 8-10 minutes until it flakes and is fully cooked. Squeeze fresh lemon juice on top of fish and serve.

Source: Chef Mommy original

Shrimp Avacado Tostada

Well, better late than never right?

Sorry, it has taken so long to get this recipe up. I did want to share it though, b/c if you love tex/mex, salsa, avocado and shrimp you will enjoy this dish.

Plus, it sure is pretty isn't it? I love the look of all the different layers.


The original calls for frying the tortilla but I made it healthier by baking. I also used frozen corn for ease and pico de gallo instead of red bell pepper. Feel free to change things up to your liking...you really can't go wrong here.

Ingredients:

4 whole Small Corn Tortillas
Olive oil cooking spray

2 whole Avocados, Peeled And Pitted
3 Tablespoons Chopped red onion, divided
1 whole Lime, Juiced
½ pounds Medium Sized Shrimp, Peeled And De-veined
1 teaspoon Cayenne
1 teaspoon Garlic Powder
1 cup Refried Beans
1/2 cup frozen corn
1 tomato, seeded and finely chopped
2 Tbsp + 1 tsp. grapeseed or canola oil
1/3 cup cilantro, chopped
1 teaspoon Salt
1 teaspoon Pepper

Directions:

Preheat oven to 400 degrees. Spray tortillas with olive oil cooking spray and place on a cookie sheet. Bake for 8-10 minutes until tortillas are crispy. Turn tortillas over half way through. Remove from oven and keep warm.

Prepare avocado mixture by placing avocado, 1 tablespoon of lime juice and a pinch of salt and mix together. Cover the avocado with plastic wrap to prevent it from browning,

Prepare the pico de gallo by combining the chopped tomatoes, onion, jalapeno, cilantro, a squeeze of lime juice and a pinch of salt. Stir to combine ingredients and set aside.

Prepare the refried beans according to can directions and keep warm.

In a medium size bowl, toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet over medium heat with 2 Tablespoons of the grapeseed or canola oil for 2-3 minutes on each side until shrimp are pink and cooked. Remove from pan and keep warm. Wipe pan down with a paper towel and a little more oil (1 tsp). Cook corn until slightly charred (3-4 minutes).

Spread the 1/4 cup of refried beans on top of each tortilla. Sprinkle on the charred corn. Spread a layer of the mashed avocado mixture on top. Top the mashed avocado with the pico de gallo. Finish with a few shrimp. Season with salt and pepper if needed and garnish with cilantro.

Source: Inspired by TastyKitchen

SUYL: Favorite Appetizer

I knew I had to share this recipe for "Bang Bang Shrimp" again for Kelly's Show Us Your Life post. This is a copycat recipe of the uber-popular Bonefish Grill appetizer and it is also one of the top searches on this blog.


For the recipe, click HERE.

Enjoy and have a great weekend everyone!!

Salmon with Strawberry Salsa

This is what I call summer food re-defined. Take a simple piece salmon and top it with a fresh and bright strawberry salsa, then serve it along with some beautiful grilled asparagus...looove it!


Now, I know the idea of strawberry and salmon sounds weird but the salsa has balsamic vinegar, tomatoes and green onions that really help tie everything together. This is a really delicious dish and I can't wait to make it again.


Ingredients:

For the salsa:
2 cups fresh strawberries, rinsed, hulled and diced
1 cup cherry tomatoes, quartered
4 scallions, white and green portions, sliced thin
1 tsp. fresh parsley, minced
1 tbsp. balsamic vinegar
1 tsp. fresh lemon juice
Drizzle of olive oil
Drizzle of honey
Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)
Freshly squeezed lemon juice
Salt and pepper, to taste

Directions:
To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl. Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler. Line a baking sheet with foil. Place the salmon fillets on the foil. Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper. Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack). Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness. Transfer the salmon to serving plates and top with strawberry salsa. Serve warm.


Source: Annie’s Eats

Tuna Salad

I hope everyone had a very nice Easter holiday.

Today's recipe is for a simple tuna salad. I know everyone has a particular way of making tuna salad and while I do change it up from time to time, this is the way I make it most often. It's light, fresh and not drenched in mayo.



This recipe was inspired by the tuna salad I used to get from this one bagel shop I used to frequent when I lived in Chatham, NJ. For the life of me, I can not remember the name of the place now....Aack! My memory is really going in my old age.
Anyway, what I really loved about their recipes is that they included very finely chopped carrots mixed in with the celery and onion. That extra crunch really works perfect in a sandwich like this.



Ingredients:

1 Loaf of Sliced Sandwich Bread
Green Leaf Lettuce, washed and dried

Tuna Salad
2 Can (142g/5 oz each) Solid White Tuna In Water, drained and flaked
1/3 cup of Small Red Onion, very finely diced
1/3 cup celery, very finely diced
1/3 cup carrot, very finely diced
1/2 Lemon, juiced or to taste
5 Tbsp Mayonnaise
Sea Salt
Freshly Ground Black Pepper

Directions:

In a large bowl, combine the tuna, onion, carrot, celery,carrot, lemon juice, mayonnaise, and season with salt and pepper. Refrigerate the tuna salad rest for at least 30 minutes to let the flavors meld together.

To serve, lay a piece of green lettuce on the bread and spread some tuna salad over it. Top with another piece of bread. Serve immediately.

Shrimp Fried Rice

Shrimp fried rice has always been one of my favorite Chinese take-out items. That is why I bookmarked this recipe a while back. This week I found myself with some leftover plain white rice one night and I knew it was time to give it a try.

How did it compare to my local take-out place? While it didn't taste exactly like their shrimp fried rice (less greasy- which is a good thing) it did taste very good (and fresh!). I will definitely be using this recipe again!


If you have some extra time, why don't you try to make these homemade fortune cookies too!

Ingredients:

1 lb. raw shrimp, peeled and deveined
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. vegetable or canola oil, divided
3 eggs, beaten
2 stalks green onions, minced (I was out of green onions and used white onions instead)
4 cups leftover rice (DO NOT USE FRESHLY COOKED RICE!)
¾ cup frozen peas and carrots, defrosted
1 tbsp. soy sauce
Few drops sesame oil

Directions:

In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.

Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside.

Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp.

Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Source: adapted from Annie's Eats , originally from Jaden Hair of Steamy Kitchen via Simply Recipes

Shrimp Roll

Aren't we all looking for quick dinner ideas? This one goes from prep to table in less than 20 minutes! I served this with baked kettle chips, a dill pickle and dinner was done.


This is a great recipe if you are a shrimp lover. Not only is shrimp tasty but it is of course very low in fat and a snap to prepare. I always have a bag of frozen, uncooked shrimp in the freezer ready to go.



Ingredients:

1 lb uncooked frozen shrimp, thawed, cleaned and deviened
2-3 tablespoons olive oil
salt
pepper

1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 green onions, chopped
1 stalk celery, finely chopped
1 teaspoon fresh dill, finely chopped

4 hot dog buns or kaiser rolls, split (I used steak rolls)
1-2 tablespoons of butter, softened
4 Boston or bibb lettuce leaves

Directions:

Preheat the oven to 400 degrees.

In a medium bowl combine the mayo, lemon juice, celery and dill. Set aside.

Line a baking sheet with foil for easy clean up. Place the shrimp on the baking sheets and drizzle with olive oil (making sure all the shrimp are lightly coated). Sprinkle with salt and a small amount of pepper. Bake for 6 minutes. Remove from oven and let cool for 2-3 minutes.

Lightly butter the insides of the buns or rolls and toast them until golden brown. Then line with lettuce leaves. Set aside.

Add the shrimp to the mayo mix and gently fold until all of the shrimp are coated. Stuff the shrimp filling into the buns and serve immediately.

Source: Chef Mommy Original

Surf n' Turf Sandwich

This sandwich was inspired by another favorite local restaurant. On the menu of the Union Street Pub in Old Town Alexandria, VA there is a "surf n' turf" sandwich that I am so crazy about. In fact, I probably order it about 90% of the time that we eat there.

Their sandwich featured thin slices of filet mignon, grilled shrimp, and crispy bacon on layers of toasty sandwich bread....it's so GOOD!! Since, I don't know the real recipe, I came up with my own version. It doesn't taste exactly like the one at Union Street Pub but it is pretty darn close and very tasty if I do say so myself.

So it all starts with spreading some homemade thousand island dressing on the toasted bread.



Then we start the layering. I used thin sliced roast beef from my grocery store deli instead of filet mignon here. This saved me some time and $$. The roast beef combined with the shrimp, bacon and dressing is just heavenly!


I think a little avocado would be very good here too. Unfortunately, my grocery store didn't have any that were ripe...oh well, next time!


OK, and now for some behind-the-scenes action...this is what happens while I try to photograph a dish, someone eats my props!

My little potato chip thief :)



Ingredients:

Thousand Island Dressing
1/2 cup mayonnaise (I used Hellman's reduced fat)
1/4 cup ketchup
1/4 cup sweet pickle relish
1 tsp fresh squeezed lemon juice (you will need the rest of the lemon later in the recipe)
1/2 tsp Worcestershire sauce
pinch of salt

Combine all ingredients in a bowl and mix well. Refrigerate until ready to assemble sandwich. The dressing is best made a few hours in advance or overnight.


Sandwich
Makes 4 Sandwiches

12 slices of country style or sourdough sandwich bread
12 thin slices of roast beef
12 slices of bacon
1 lb jumbo shrimp, deviened
Romaine lettuce, rinsed and torn
1 tsp. butter softened
2 tbsp canola oil
2 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt
1/8 tsp black pepper

Set a grill pan over high heat. Once the pan has heated up well, cook the bacon until crisp, turning as needed. Remove the bacon to a paper towel lined plate. Pour out the bacon drippings and wipe the grill pan with a paper towel, leaving only a small amount of bacon grease.

In a bowl combine the oil, lemon juice, zest, salt and pepper, wisk to combine. Add the shrimp and let marinate while the bread toasts.

Spread a very thin layer of butter on both sides of the bread. Add the bread to the grill pan and lower the heat to medium. Cook the bread until nice grill marks form. Remove from grill and continue with the rest of the bread.

Add the shrimp to the grill and cook until pink and opaque throughout. Remove from the pan and let cool slightly. Slice shrimp lengthwize.

Assemble the sandwich. Start by speading the dressing on one side of the bread, top with lettuce then 3 slices of roast beef. Spread dressing on both sides of the next slice of bread. Top with letuuce, shrimp, bacon and more lettuce. Spread dressing on one side of the last slice of bread and place on top top sandwich. Cut sandwiches in half and serve.

Source: Inspiered by Union Street Pub, Alexandria, VA. Recipe Chef Mommy Original.

Grilled Shrimp Caesar Salad

Per my husband's request, I made this light shrimp Caesar salad for dinner the other night and it was so good!

I used day old bagels (my friend had brought down from NJ) to make the croutons but any crusty bread works. The creamy Caesar dressing tasted so fresh and much better than any bottled dressing. The crisp romaine, tender shrimp, a little fresh grated Parmesan kept the meal light but still tasty. This made for a perfect summer time meal!

Though completely from scratch, it only takes about 25 minutes from start to finish.


Ingredients:

Croutons
1 1/2 cups, crusty bread cut into 3/4 inch cubes
1 Tbsp olive oil
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. salt

Dressing
1/4 cup mayonnaise
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 garlic clove, finely minced
1/4 tsp Worcestershire sauce
1/4 tsp fresh cracked pepper

Shrimp
25-30 large shrimp, deviened
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 Tbsp parsley, finely chopped
1/2 tsp salt
1/4 tsp pepper

Salad
5 cups chopped romaine lettuce
fresh saved Parmesan cheese to taste

Directions:

To make croutons:
Preheat oven to 350 degrees. In a gallon sized zip lock bag, combine all the ingredients and shake well to coat croutons. Spread croutons in a single layer on a baking sheet. Bake for 12-16 minutes, until golden crisp. Remove from oven and set aside.

To make Caesar dressing:
In a small bowl, combine all the ingredients and whisk well to combine.

To make shrimp:
In a gallon sized bag, add the shrimp and the rest of the marinade ingredients. Massage to combine and refrigerate for 10 minutes, but not longer than 15 minutes. Remove shrimp from marinade and grill or broil shrimp, about 1 1/2 minutes per side.

To make salad:
On a large plate or platter add lettuce. Then top with croutons, shrimp and shaved Parmesan. Drizzle desired amount of dressing over salad.

Source: Chef Mommy

Bang Bang Shrimp

Are you all familiar with Bonefish Grill? If not, it's a "moderately expensive" chain restaurant that specializing in seafood cooked over a wood-burning grill. We have one in our town center and it's always busy, especially on the weekends. Their most popular appetizer is this crispy and spicy Bang, Bang shrimp. I found a copycat recipe online and decided to give it a try at home.

Success!! This recipe was very, very close to what we get at Bonefish. It starts off with shrimp that are coated with a seasoned flour-Panko breading, then fried till golden brown.


They are then tossed with the special "Bang Bang" sauce, a combo of mayo, chili garlic sauce and rice vinegar, that makes this appetizer addictively good!


I won't lie though, this is not a figure friendly meal (fried & mayo) but it's not like your going to be making this every day either...so, go ahead and enjoy! We sure did!! My husband thought this tasted very authentic and my son raved and raved about it! I actually served it to him with the sauce on the side, in case he thought it was too spicy, but the sauce was his favorite part...surprise :)

Our entire meal was actually Bonefish inspired. I also made these seared scallops with warm mango salsa over Jasmin rice...all the yum, but no big bill at the end!


Ingredients:

1 lb. medium shrimp, peeled and deveined

SPICY SAUCE:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

FOR THE EGG MIXTURE:
1 egg, beaten
1 cup milk

FOR THE BREADING MIXTURE:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

FOR FRYING:
8 to 12 cups vegetable oil

GARNISH:
1 handful of shredded romaine lettuce
1 green onion, chopped (green part only)

Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

TO SERVE:
Stack shrimp on bed of mixed greens, sprinkle the stack with chopped green onion.

Serves 2 to 4 as appetizer

Source: Inspired by Bonefish Grill, recipe adapted from Secret Restaurant Recipes.

Shrimp and Asparagus Penne

Talk about quick dinner...this one is done in under 20 minutes...promise!

I whipped this up for dinner tonight. A day that was busy and fun but also tiring (those things always go hand in hand though, right?). I didn't feel like spending a lot of time in the kitchen tonight and this dish fit the bill perfectly.

Check out those plump shrimp...my husband loves, loves shrimp!!

This recipe is basically a simple shrimp scampi dish with fresh, seasonal asparagus added in. I personally love asparagus and think it works really well in this dish, both visually and taste wise. Enjoy!

Ingredients:
1/2 lb. penne
2 cups asparagus, cut into 3 inch pieces (ends removed)
2 Tbsp. unsalted butter
2 Tbsp. olive oil
3 cloves minced garlic
3/4 lb. large shrimp, peeled and deveined
1½ tsp. kosher salt
¼ tsp. pepper
3-4 Tbsp. chopped flat leaf parsley
1-2 Tbsp freshly squeezed lemon juice
1/2 cup white wine
¼ tsp. red pepper flakes
1/3 cup of grated Parmesan cheese

Directions:

Bring a large pot of salted water to boil. Cook the pasta according to the package directions. Add the asparagus to the pot for the last 5 minutes of cooking.
Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and sauté for 30-45 seconds, just until fragrant. Add the white wine and let simmer for 1 minute. Add the shrimp to the pan and season with the salt and pepper. Cook until the shrimp are pink and opaque, about 3 minutes. Remove the pan from the heat. Stir in the parsley, lemon juice, and red pepper flakes.
As soon as the pasta and asparagus are cooked, drain and add to the pan with the shrimp. Return the pan to the heat, add grated Parmesan cheese and toss till all ingredients are combined. Garnish with additional Parmesan and parsley. Serve immediately.

Source: Chef Mommy

Catfish Po'boys with Broccoli Slaw

I've made these wonderful catfish po'boys before and just love them! They are a perfect meal for a day when you want something casual and quick but still very tasty. This recipe calls for pan frying instead of deep frying which makes them a bit healthier than the traditional po'boy.

Oh, and I love a nice, cold beer with this dinner....so good!! To see a video of this recipe just click HERE to watch Holly show you how easy it is to make these. Enjoy!

I served these up with some homemade sweet potato chips.


Ingredients
2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning (such as McCormick)
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw
4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted

Preparation
Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

Source: As seen on My Recipes, originally from Cooking Light

Panko crusted fish nuggets with carrot ketchup

I'm back! It's been a bit of a crazy week.

My son was off from school for spring break, so my usual dinner prep time (while my daughter naps) became mommy-son time:) Also, my car died and I had to do some unplanned car shopping/researching. We still don't know if we are buying a new car or spending 3K+ to replace the transmission on my current vehicle...fun times...NOT!

Anyway, I made parmesan crusted tilapia, baked rice pilaf and spinach this past week. A simple, healthy, tasty meal and one I knew my daughter would not touch. She is such a picky eater and dinner time is always a struggle with her. So, I decided to make her a "kid" version of our dinner and kept my fingers crossed. Surprise, surprise... she ate it!! My husband and I could not believe it. I think this was the first time she has eaten fish. We might actually be getting somewhere ( knock on wood).

Our dinner, the "grown-up" version.


Wanna-be ballerina and all around picky eater.


INGREDIENTS

Carrot Ketchup
3 jars (4 oz each) baby-food puréed carrots
2 Tbsp light brown sugar
1 Tbsp cider vinegar
1/4 tsp salt
1 Tbsp unsalted butter

Fish Sticks
1 large egg
1/2 tsp each onion powder and salt
1/8 tsp pepper
1 1/2 lb catfish or tilapia fillets
2 cups panko bread crumbs (Japanese-style bread crumbs)
Nonstick cooking spray

PREPARATION
1. Carrot Ketchup: Combine puréed carrots, sugar, vinegar and salt in a 1-qt saucepan. Bring to a simmer over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes until thickened and reduced to about 1 cup. Stir in butter, then remove mixture to large metal bowl and place in freezer for 10 minutes to quick-chill.

2. Meanwhile, make Fish Sticks: Heat oven to 450ºF. Coat baking sheet with nonstick cooking spray, or line with parchment paper or nonstick foil.

3. Beat egg, onion powder, salt and pepper in a pie plate or shallow bowl until foamy. Halve fillets lengthwise, then crosswise (I made mine into nuggets). Place panko crumbs on a sheet of wax paper.

4. Dip fish in egg mixture, roll in crumbs to cover and place fish on baking sheet. Coat fish with nonstick cooking spray; bake 12 to 15 minutes until cooked through and browned. Serve with Carrot Ketchup.


Source: Woman's Day

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Vacation eating is a lot like holiday eating too me. My family and I always end up over indulging on vacation. Our meals are typically bigger, more fattening and dessert is always included at the end.

The day we got back from our Disney trip, both my husband and I were craving something light and home cooked. I knew where to go to find it such a meal...Gina's WW blog! I had actually bookmarked this garlic shrimp dish before our trip and decided to give it a try that night. It turned out to be just what we were looking for...light and tasty! Plus, it was a quick meal to prepare and cook...perfect after a long day of flying with two kids.

Ingredients:
Servings: 4

1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

WW POINTS: 5.5 per serving

Source: Gina's Weight Watcher Recipes, originally adapted from Fine Cooking

Shrimp Lasagna Rolls

I decided to make these shrimp lasagna rolls early in the day this week so I could actually get a chance to photograph them. I think I have mentioned it before but I try to get a decent picture of the things I cook and in order to do that I need light...lots of natural light! However in winter time I lose it by 4PM:(

I was happy to be able to get a good shot of these but honestly didn't get to eat much of it myself. I had been cooking all day, plus snacking on bread and butter the entire afternoon...can anyone else say no to fresh french bread and soft butter...I sure can't. Well, by the time dinner rolled around, I was actually not hungry and only had 2 bites of this. However, my husband had 3 rolls and said they were very good. I added a simple salad which seemed to work perfectly to round out this meal.

Ingredients
1 lb lasagna noodles
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 (15 oz) containers whole-milk ricotta (I used part-skim)
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated nutmeg
3 cups marinara sauce, store-bought or homemade (I used homemade)
1 1/2 cups grated mozzarella cheese (I used 2% pre-shredded)

Preheat the oven to 350.

Bring a large pot of salted water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 2 cups ricotta cheese, the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.

In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.

To make lasagna, cover the bottom of a 9 x 13" baking dish with 1 cup marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seam-side down in the baking dish. Repeat twice more to make 12 lasagna rolls.

Source: Giada de Laurentiis, Everyday Italian

Penne a la Betsey

Penne a la Betsey is one of Pioneer Women's most popular dishes and for good reason. This dish is quick and delicious! It's named after her little sister Betsey and features pasta with plump shrimp in a creamy tomato sauce-YUM!

I have made this about half a dozen times since discovering PW"s blog last spring. I really love this dish and the only changes that I make is that I don't chop up the shrimp. I actually like the shrimp bigger and it saves me a step during cooking. Also, I normally do use penne or mini penne but this time I decided to go with bow tie pasta. The bow ties makes this dish look "pretty"...don'tcha think?

Ingredients:

1 lb. penne pasta (or other similar pasta)
2 tbsp. butter, divided
2 tbsp. olive oil, divided
1 lb. large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
½ cup white wine (or chicken broth)
1 (14.5 oz.) can plain tomato sauce
1 cup heavy cream
2 tbsp. fresh parsley, chopped
6 basil leaves, cut in chiffonade
salt and pepper to taste

Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 1 tbsp. butter and 1 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.

Source: Pioneer Woman

5 Healthy Lunch Ideas

The New Year is here and like so many, I am going to try to eat healthier. For me, lunch time is always a challenge. I always eat lunch after my daughter goes down for her nap (around 1:30) and by then I'm starving and don't usually have something ready to go. So many time what I make for lunch is not always the healthiest thing. Heck, it can be down right junky!! For example, last month I actually made myself a peanut butter, chocolate chip and mini marshmallow sandwich and washed it down with a diet coke...yeah, not good at all!

I decided to post these 5 healthy lunches to remind me of some better options. They only require a small bit of prep work the night before and pack well if I'm not eating at home. Please, feel free to share your favorite healthy lunches too. I need more ideas!!

#1: Turkey Roll-Ups, Melon and Apple

Make it: Mix together chopped romaine lettuce, tomatoes and ranch dressing. Place a few slices of lean turkey and the chopped veggies in a flour tortilla and roll up. Serve with melon and an apple.


#2: Tuna Salad on Whole Wheat Bread, Carrots, Celery and Tangerines

Make it: Take a 3oz can of water-packed tune (drained) and add finely chopped, onion, carrots and celery. Add 1 Tbsp. of light or low cal mayo and mix everything together. Serve on whole wheat bread with romaine lettuce. Add carrots, celery and tangerines to complete meal.


#3 Fettuccine Alfredo with Vegetables

Make it: Cook one Lean Cuisine/Smart Ones frozen fettuccine Alfredo entree in microwave according to instructions. Cook one steam-in-a-bag (such as Bird's Eye)package of mixed vegetables according to directions. Combine fettuccine and vegetables.

#4 Grilled Chicken Salad with Vinaigrette
Make it: Rinse and dry 2 cup of mixed green salad. Add chopped cucumbers, carrots,onions,tomato and a 4oz piece of sliced grilled chicken on top. Serve with a homemade oil& balsamic vinegar or bottled low-fat vinaigrette. Season with salt and pepper to taste.

#5 Soup and Salad

Make it: Heat up homemade or canned (such as Progresso)vegetable soup and serve along side a simple garden salad with homemade or bottled light vinaigrette.

Garlic Shrimp Bruschetta

I found the recipe in Woman's Day and couldn't wait to try it.

It's easy to make, tastes delish and looks elegant. It's perfect for the upcoming holidays. The best part is that you can prepare the toasted bread and the tomato mixture 2 hours before serving.

Ingredients:
Makes 24

24 thin slices French bread
Olive oil cooking spray
1 cup diced plum tomatoes
1 Tbsp olive oil
3⁄4 tsp minced garlic
1⁄4 tsp each salt and pepper
24 medium shrimp
1⁄4 cup pesto
Garnish: small basil leaves (I didn't have any on hand :( )

Heat broiler. Place bread on baking sheet; coat with cooking spray. Broil 2 to 3 minutes, turning once, until lightly toasted.
Put tomatoes, 1 tsp of the oil, 1⁄2 tsp of the garlic, and the salt and pepper in a bowl. Toss to coat. Heat remaining 2 tsp oil in a large nonstick skillet. Add shrimp and remaining 1⁄4 tsp garlic. Saute 2 minutes or just until shrimp are cooked through. Remove from heat. To assemble, spread each piece of toasted bread with 1⁄2 tsp pesto. Top with about 1⁄2 Tbsp tomato mixture, then one shrimp.

WW POINTS = 1 (for 1 prepared bruschetta slice)

Shrimp Enchilada

Sunday was game day!

My husband was very excited to watch his team, the NY Giants (we are from NJ originally) play the Washington Redskins (we now live just outside of DC, in VA). I knew he was not going to want to tear himself away from the TV to have dinner, so I decided we would all eat buffet style in the family room.

On the menu, were chips and salsa to start. Then shrimp enchiladas with Latin rice and a simple cucumber, tomato and onion salad...this meal was so, so good!

I have made these shrimp enchiladas before and they are simply out of this world. The recipe comes from MyKitchenCafe blog. Please check this blog out...Melanie's recipes are amazing!!

I'll post about the latin rice next. It was fantastic too!!

Ingredients
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Jambalaya

Last week, I picked up a package of andouille sausage with the idea of making jambalaya. I kept putting it off though...until tonight. This was fantastic and spicy!

Jambalaya is a traditional Louisiana dish that is cousin to the Spanish paella. I adapted my version from Elie Krieger's recipe for Jambalaya with shrimp and ham on the FoodNetwork.com.

Please note that I used some different ingredients than are in Ellie's recipe. My version has sausage (instead of ham)and celery (instead of the extra red pepper). I also used only half of the spice amounts she uses and no hot pepper sauce. Since my version already has spicy andouille in it and there was no need to add much more heat.

Check out Ellie's video on how to make this dish though. I always find visuals very helpful when cooking. Aside from the fact that I start off cooking the sausage, the rest of the steps are virtually the same.

Ingredients
1 tablespoon olive oil
1/2 large onion, diced
1 celery stalk, diced
1/2 green bell pepper, diced
1-2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces andouille sausage, sliced (about 2 links)
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp

Directions
Heat the oil in a large Dutch oven over a medium heat. Add the sliced sausage and cook for 8 minutes. Then add the onion,celery, pepper and garlic. Saute until they begin to soften, about another 8 minutes.
Mix in the spices,tomato paste,chicken broth and the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.