Roasted avocado

I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!



One avocado
Salt and pepper

*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*

Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!


Lobsta rolls (clean eating)

I was very intrigued by this recipe in clean eating magazine. I had always seen recipes for this laden with mayo, fats, and oils and wondered how they could clean it up, make it still taste great and be healthy. Well they did it all. Not only tasty, and healthy and light, but it was easy to make!


2 tbsp low fat evoo mayo-I like the Kraft kind
2 tbsp non-fat greek yogurt
1 scallion thinly sliced
1 tbsp lemon juice
2 tbsp chopped dill
12 oz chilled cooked lobster meat chopped
fresh ground salt and pepper
ww buns to serve (H had his on white bun)

In a large bowl, combine all ingredients and gently fold. Chill until needed.
Preheat oven to 400 degrees, and toast the buns lightly.
Scoop lobster mixture into toasted buns and I also added some spinach as well. Serve immediately.

Shrimp burgers

Ahhh my love of burgers goes on. When I saw this recipe on Josie’s blog, I knew I had to make it to add to my list of burgers. I knew it would be a hit and it was. I made sure to chill extra long to keep the burger from falling apart and it cooked up perfectly!!!


2 quarts water
1 recipe shrimp boil (recipe follows)
1 pound shrimp, shells on
2 Tbs chopped fresh scallions
1/3 cup fresh corn kernels, cut from the cob
2 Tbs chopped parsley
1 Tbs grated fresh ginger
zest of 1 lemon
juice of 1 lemon
2 Tbs mayonnaise
1 Tbs Greek yogurt
1 cup breadcrumbs, preferably fresh
kosher salt
freshly ground black pepper
hot sauce, to taste
1 egg, lightly beaten
2 Tbs canola oil

Extras to serve them up:
4 hamburger buns, split
tartar sauce (recipe follows)
fresh lemon wedges

In a medium saucepan, bring the water and shrimp boil to a boil over high heat.  Turn off the heat and add the shrimp.  Let stand until they are just pink, about 2 minutes.  Drain and run under cold water to stop the cooking.  Peel and devein the shrimp, and chop.  You should have 1 1/2 – 2 cups of chopped shrimp.
In a large bowl, mix the shrimp with scallions, corn, parsley, ginger, lemon zest, and lemon juice.  Stir in the mayonnaise, yogurt, and bread crumbs, and season with salt, pepper, and hot sauce.  Add the egg and gently fold with a spatula until evenly distributed.
From the shrimp mixture into 4 patties, each about 3-4 inches in diameter.  Cover with plastic wrap and refrigerate at least 30 minutes, or up to several hours.
Heat the oil in a nonstick skillet over high heat.  When it shimmers, add the burgers and cook until both sides are golden-brown, about 3 minutes per side.  Drain on a paper towel-lined dinner plate.
Toast the buns in the empty skillet until golden brown, and serve the burgers with a squeeze of lemon, lettuce, tomato, and tartar sauce.

Shrimp Boil
1 Tbs peppercorns
1 Tbs celery seeds
6 bay leaves, torn into pieces
1/2 cup kosher salt
3 Tbs ground cayenne pepper.

Combine the peppercorns, celery seeds, bay leaves, and salt in the bowl of a food processor or chopper, and pulse several times to grind the peppercorns and combine the spices.  Transfer to a small bowl and stir in the cayenne.

Tartar Sauce
1/2 cup drained relish (chowchow, artichoke, okra, pickle, etc)
1/4 cup mayonnaise
1/4 cup Greek yogurt
juice of 1 lemon
1 tsp lemon zest
hot sauce, to taste
1 tsp Dijon mustard
salt and pepper to taste

In a medium bowl, combine all the ingredients and stir well.  Taste and add additional hot sauce, salt, or pepper to taste.  Cover and chill until ready to serve

Crab melts

For a quick and easy dinner, lunch or appetizer, try these crab melts. Found on I made this with a greens salad for dinner and they were a hit…cheesy, toasted bread and crab! Wonderful!


1 (8 ounce) package cream cheese, softened
1 cup cooked crabmeat
1 clove garlic, chopped
salt and pepper to taste
hot pepper sauce to taste
4 thick slices Italian bread, cut in half
1 1/2 cups shredded Swiss cheese
1 tablespoon chopped fresh parsley for garnish

Preheat the oven to 425 degrees F (220 degrees C).
Beat the cream cheese in a medium bowl until fluffy. Mix in crab,
garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss
cheese. Place on a baking sheet.
Bake for 10 to 15 minutes in the preheated oven, until the cheese
has melted and browned slightly. Sprinkle with parsley, and serve.

Goat cheese and strawberry grilled cheese

I love goat cheese. I mean I LOVE goat cheese. I love it stuffed in chicken, on a salad, on a pizza, in eggs, etc..It makes everything better! So when I saw this recipe on Josie’s blog, I had to make it. And I am soooo glad I did. IT WAS AMAZING! Definitely a hit for  lunch today! I love the cheese, sweet, spicy mix of this sandwich!


4 oz. goat cheese, softened
6 slices bread
5 tsp red pepper jelly
3/4-1 cup sliced fresh strawberries
6 large basil leaves, sliced thin
salt and pepper to taste

Heat a large skillet or griddle over medium heat.
Spread one side of each slice of bread lightly with butter.  Flip the bread over, spread half the slices with pepper jelly, and top with half the goat cheese.  Lay the strawberry slices in a single layer, sprinkle with basil, salt, and pepper, then spread goat cheese on the remaining slices of bread.  Top the strawberry side with the remaining bread.
Cook sandwiches 2-3 minutes per side, or until golden-brown.  Serve.

Crispy Chicken Sandwiches-Clean Eating

The latest issue of Clean Eating Magazine arrived and I fell in love with almost all of the recipes!!! The first one we tried was the crispy chicken sandwiches. I did make a few changes..I didnt pound ours thin, baked ours in the oven for 30- 45 mins and H had his on Hawaiian rolls and I had mine on a low carb wrap. This was easy and super good! Next time I will try frying them as suggested but I didnt want to make a fuss…throwing in the oven was easier for me!! 🙂


1/3 cup nonfat plain Greek style yogurt
3 tbsp chopped fresh dill
1 tbsp fresh lemon juice
1/4 tsp sea salt and gr black pepper divided
4 egg whites
1 tsp Dijon mustard
1 cup whole-wheat panko bread crumb
1/3 cup whole-wheat flour
4 4-oz boneless, skinless chicken cutlets, pounded 1/4 inch thick
1 tbsp olive oil
4 thin whole-grain sandwich buns toasted
2 cups watercress-we used spinach leaves
1/2 English cucumber thinly sliced
2 jarred roasted red peppers, drained and sliced

In a small bol, whisk together yogurt, dill, and lemon juice. Season with 1/8 tsp each of salt and pepper.
In a separate bowl, whisk together egg white, mustard and remaining 1/8 tsp salt and pepper. Set aside. Transfer panko to a shallow pan or plate. Transfer flour to a second shallow pan or plate.
Dredge each chicken cutlet in flour, shaking off excess, then in egg white mixture. Press cutlets gently into panko and transfer to a baking tray or plate.
Heat oil in pan (I heated oven). Working in batches if necessary, sear breaded chicken cutlets for 3 to 4 minutes per side, until golden brown and fully cooked. Transfer to a paper towel lined plate.
Assemble sandwiches with preferred toppings. Serve immediately.

Veggie Melts

This was a perfect lunch today! I had been eyeing this recipe from Annie’s Eats for a while now but H hates anything remotely like a mushroom but I love anything mushroom-y, so I waited until he was gone to make it…today was the day. I used green peppers, but really any veggies of your liking would work here. What I liked best about this was the garlic mayo..YUMMMO!! Easy, delicious, and would be great mini sized as an appetizer at your holiday parties!


1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced

Preheat a broiler with a rack placed 4 inches from the heat source.  Line a rimmed baking sheet with aluminum foil.  Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper.  Toss to combine.  Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine.  Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more.  Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper.  Place the slices of bread on a work surface.  Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture.  Top with the cooked vegetables, then the cheese.  Line the baking sheet with a new piece of foil.  Transfer the assembled sandwiches to the baking sheet.  Broil until the cheese is melted and lightly browned, 2-4 minutes.