Steelhead trout
Posted: April 3, 2015 Filed under: Clean eating, Fish/seafood, Light and healthy, Low Carb, Meatless, Quick Leave a commentH and I love fish/seafood. We try to eat it at least 2-3 times a week. More preferred. So to keep it interesting, we like to try out new recipes or new fish/seafood. This week it was steelhead trout. It’s been years since we’ve both had it, so we grabbed it up. This recipe from Food.com was great. I swapped out the rosemary for basil though and it was great!
I also marinated mine in the paste first for about 20-30 mins then baked/broiled it up!
I also baked it first 10 mins then broiled it to deepen the flavor. It was perfect!
Enjoy!
Ingredients:
Serves 2-4
1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1⁄2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1⁄2 lemon, juice of
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan
Directions:
Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
Preheat broiler.
Mix together all remaining ingredients except fish into a well-blended paste.
Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
Serve immediately.
Grilled turkey breast tenderloins
Posted: March 24, 2015 Filed under: Clean eating, Grilled, Herbs, Light and healthy, Low Carb, Turkey Leave a commentIt’s grilling season! Fire up those grills, clean off the patio furniture and whip up a very tasty and healthy meal! Easy to marinate, grill and enjoy!
Enjoy!
Ingredients:
1 package Jennie-o turkey breast tenderloins
1/2-3/4 cup ff Greek yogurt plain
1-2 cloves minced garlic
1/2 tbsp oregano
1/2 cup lemon juice
S&P to your liking
Directions:
Mix all ingredients in a ziploc bag and marinate 30 mins at least or longer.
Heat grill to medium heat. Grill 5-10 mins (depending on thicken as) each side.
Serve immediately. Also, this is great as leftovers on a salad or sandwich!
Taco stuffed mini peppers
Posted: March 21, 2015 Filed under: Appetizer, Beef, Light and healthy, Low Carb, Mexican, Quick Leave a commentA great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets!
Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado.
Serve as a meal or as an appetizer. Fresh, light and oh so good!
Avocado strawberry salsa
Posted: March 18, 2015 Filed under: Appetizer, Chicken, Clean eating, Fish/seafood, Fruit, Grilled, Light and healthy, Low Carb, Meatless, Mexican, Quick, Salad, Side dish, Toppings, Turkey, Vegetable Leave a commentThis is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
Enjoy!
Ingredients:
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Directions:
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
Lemon caper halibut
Posted: March 17, 2015 Filed under: Clean eating, Fish/seafood, Light and healthy, Low Carb, Meatless, Quick Leave a commentAnother fantastic fish recipe. This was crazy easy and quick to make and was perfect after a hot race day! I used this recipe, but tweaked it to our liking and what we had on hand!
Enjoy!
Ingredients: (serves 4, I cut in half)
Don’t forget to follow…
Posted: March 16, 2015 Filed under: Random Thoughts about cooking Leave a commentMy other blog:
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See blog ****Follow along as I run 2000 miles in 2015 to help support the Special Operations Warrior Foundation. Please share this blog and donate to help our military and their families. Please use the link to the left to donate directly to the foundation. Also, click the side bar for daily posts and updates. I will also be tracking my miles to go! Also, put your email address in to get updates directly!
Roasted veggie quesadilla
Posted: March 14, 2015 Filed under: Clean eating, Grilled, Light and healthy, Low Carb, Meatless, Quick, Vegetable Leave a commentAnother meatless, Lenten Friday night meal! Roast up your favorite vegetables, stuff your tortilla and grill up or bake in the oven. Quick, delicious and healthy.
Enjoy!
Ingredients:
2 whole wheat tortillas (one per person folded in half)
1 ounce goat cheese
assorted roasted veggies (I used peppers, broccoli, tomatoes, kale, avocados all tossed with evoo and garlic and roasted up)
Directions:
Preheat a grill or skillet on medium heat.
On one tortilla, spread a 1/2 ounce of crumbled goat cheese. Top with assorted veggies. Top with remaining goat cheese and half tortilla.
Carefully place quesadilla down on grill or in skillet and let brown for 2-3 minutes. Once golden, gently flip onto the other side for the same amount of time.
Serve with salsa, sour cream etc.
Healthy veggie/white fish recipe
Posted: March 9, 2015 Filed under: Clean eating, Fish/seafood, gluten free, Herbs, Light and healthy, Low Carb, Meatless, Quick, Wine Leave a commentWith Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing!
Light, healthy, and delicious!
Enjoy!
Ingredients:
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
Table salt
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges
Directions:
Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
Chocolate chip pudding cookies
Posted: March 1, 2015 Filed under: Bars-dessert and cookie, Chocolate, Cookies, Dessert, Holiday Recipe Leave a commentI love finding new ideas on old favorites! And, this recipe was no exception! By adding pudding to your cookies you get a nice very chewy, soft inside but crispy outside thick cookie! A while ago, I used banana pudding and also added a bit of rum. It was perfect for the holiday season! So try your favorite pudding flavors and see what great variations you can make!
Today, I decided to use the vanilla pudding and the cookies were just delicious!
Enjoy!
Ingredients:
1 cup all-purpose flour
1 pkg. (4 serving size) instant vanilla, butterscotch or chocolate pudding mix
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1 teaspoon baking soda
1 large egg
1 large egg white
2 cups (12-oz. pkg.) semi-sweet chocolate chips
Directions:
Preheat oven to 350° F.
Mix flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.
3 ingredient pancakes
Posted: February 23, 2015 Filed under: Breakfast, Brunch, Clean eating, gluten free, Light and healthy, Low Carb, Meatless, Quick Leave a commentIf you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs.
Mash the banana and mix in eggs and cinnamon.
Heat pan to medium heat and butter or oil pan.
Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better!
Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast!
Enjoy!
Found on Pinterest. No idea the original post.
LOVES TO EAT 