Healthy veggie/white fish recipe 

With 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.

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Chocolate chip pudding cookies

I 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 

If 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. 


Happy Valentine’s Day!

Started the day off right with our favorite, Waffles of insane greatness and hot cocoa!

Have a wonderfully loving Valentine’s Day! 😍




Herbs de Provence pork tenderloin 

Once again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!



Ingredients:

2-3 lbs pork tenderloin

Herbs de Provence 

Olive oil

Salt and pepper

Pearl onions

Directions:

Heat oven to 450.  

Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in. 

Place in roasting pan and drop a few pearl onions around the roast for extra flavor. 

Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees. 

Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve! 


Individual nachos 

My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy! 

We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef),  salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either! 




Perfect little snack! 

I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc. 

I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches! 

Enjoy!