Steelhead trout 

H 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 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! 




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


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 

It’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!




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 


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 

A 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 

This 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!



2 medium avocados 

10-15 medium strawberries 

1 cup fresh pico salsa 

Grilled fish or chicken


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

Another 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!


Ingredients: (serves 4, I cut in half)

plus 1 teaspoon olive oil
1 tablespoon butter 
cloves garlic, sliced
fresh lemon  juice
fresh flat-leaf parsley
kosher salt and black pepper
6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Heat 1 tablespoon of the oil and butter in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Add the lemon juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes.
Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. 
Add lemon sauce over fish and serve immediately. 

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Roasted veggie quesadilla 

Another 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. 



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)


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. 


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