Ingredients
1 tablespoon olive oil
2 teaspoons grated lime zest
2 tablespoons lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
1 medium-size onion, peeled, halved and thinly sliced
2 cloves garlic, minced
4 tilapia fillets (6 ounces each)
1/4 cup chopped fresh cilantro
Directions
1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.
2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.
3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place seasoned fillets on top of vegetables in foil.
5. Create a packet: Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro. Note: Packets can be baked at 450 degree F for 20 minutes. Makes 4 servings.
This was really good! Just be careful when cutting the pepper. If you don't cover your hands and you touch it, your fingers will burn for a long time. No fun!! (i speak from experience in case you couldn't tell)
Monday, August 10, 2009
Friday, July 31, 2009
Penne with Zucchini and Feta
Ingredients:
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
Directions:
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.
This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
Directions:
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.
This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!
Monday, July 6, 2009
Chicken Soft Tacos with Sautéed Onions and Apples
Ingredients
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
Thai Salad with Peanut Dressing
Ingredients
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
Tex Mex Lasagna
Ingredients:
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
Saturday, June 13, 2009
Black Bean Salad
Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.
I was really surprised with this recipe. It was really really good and really easy to make. I will definitely make this one again!I didn't have any cherry tomatoes so i used a regular one and i think that was totally fine.
I was really surprised with this recipe. It was really really good and really easy to make. I will definitely make this one again!I didn't have any cherry tomatoes so i used a regular one and i think that was totally fine.
Tex-Mex Calzones
4 servings (serving size: 1 calzone and 1 tablespoon sour cream)
Ingredients:
* 8 ounces ground turkey breast
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 3/4 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 2 garlic cloves, minced
* 1/2 cup fat-free fire-roasted salsa verde
* 1 (11-ounce) can refrigerated thin-crust pizza dough
* 3/4 cup (3 ounces) preshredded Mexican blend cheese
* Cooking spray
* 1/4 cup fat-free sour cream
Preparation:
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
This recipe is definitely unique. I accidently bought the wrong salsa (fire roasted red salsa instead of the salsa verde) but i think it still came out alright. I had some issues rolling out the pizza dough like they requested so i would say this is not a quick meal to throw together but the insides were easy to make so i guess that makes up for it. I like that it was healthy and filling.
Ingredients:
* 8 ounces ground turkey breast
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 3/4 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 2 garlic cloves, minced
* 1/2 cup fat-free fire-roasted salsa verde
* 1 (11-ounce) can refrigerated thin-crust pizza dough
* 3/4 cup (3 ounces) preshredded Mexican blend cheese
* Cooking spray
* 1/4 cup fat-free sour cream
Preparation:
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
This recipe is definitely unique. I accidently bought the wrong salsa (fire roasted red salsa instead of the salsa verde) but i think it still came out alright. I had some issues rolling out the pizza dough like they requested so i would say this is not a quick meal to throw together but the insides were easy to make so i guess that makes up for it. I like that it was healthy and filling.
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