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Saturday, January 28, 2012

Chipotle Lime Fish Tacos

I came up with this recipe after seeing 2 recipes last week for fish tacos. I decided I would just create my own recipe based on the ingredients I had on hand!

Recipe makes 2 tacos (1 serving). Yeah...I ate them both. :-)


Ingredients:
~~~~~~~~~~~~~~~~~~~
1 Basa Fillet (or any white mild fish), seasoned with Orange Wasabi Spice mix. (A purchased mix, but you can use any Asian or Thai spices).

Bake at 400 for 20 minutes. Cut into chunks. Set aside.

Salsa
Cabbage, thinly sliced
2 Dempster's Bodywise whole wheat tortillas


Chipotle Lime Sauce:
~~~~~~~~~~~~~~~~~~~~~
2 Tablespoons 0% Greek yogurt
1 teaspoon chopped cilantro
1 teaspoon olive oil
sprinkle of sea salt
sprinkle of fresh cracked pepper
1/2 clove chopped garlic
sprinkle of ground chipotle pepper
2 teaspoons fresh squeezed lime juice
1/2 teaspoon lime zest


Mix above ingredients together. Set aside.

Heat frying pan. Lay each tortilla in pan and heat each side till lightly toasted. Remove from pan, top with: Chunks of Basa, sliced cabbage, a drizzle of Chipotle Lime Sauce & salsa.

Dig IN!!!

You can easily multiply this recipe for a family. I made this one night when it was just myself I was cooking for!

Nutritional info will vary greatly based on fish, tortilla and greek yogurt used so I I left it off. Over all, with my ingredients, the entire meal was under 400 calories.




Sunday, January 22, 2012

Out, OUT Damn Piles 'O Dung!

I talk all the time about getting rid of the crap piles that we sometimes let accumulate in our house. Today I did a quikkie pile removal in the form of my bill payment system.

I always had a sort of mish-mash system, of a basic desk letter holder...in-coming-outgoing bills. It was kind of organized but always in my face by the computer. I am telling you, this visual POD (Pile 'O Dung)in your peripheral 24/7 gets to grate on one's nerves.

I was inspired by my sister Wanda, who I borrowed the idea from (thanks homeslice!!) and decided I need to make one too. Better late than never. I am quite thrilled with it. Small changes = HUGE results!

I love my technology based organization, but to me there is something great about tangibility. I want to see it, feel it and have it at my fingertips in a moments notice. This was perfect.

So I made a trip to Walmart's stationary dept and fixed myself up with the goods: Binder, heavy duty protectors and post it dividers. WOOP! After sorting all the bills out, labeling them alphabetically of course, in about an hour I had it done.

I could have bought a fancy schmancy premade calendar but I used my trusty Medicine Hat Co-op one and cut the top off and punched some holes. Yep..it works.

So now I have a few things to get rid of in the corner, starting with the almost empty letter holder. Now I have one binder..ONE. When the bills arrive, I add them to my calendar by due date, put them in their spot in the binder and have a little more control over the paper monster who can be a very scary creature!

It's amazing how just doing one SMALL thing can give you such gratification & peace of mind. You want to be healthy? It has to be a total package of mind, body and soul. Today I am getting a workout of all three! YES!

I TRIED to find a binder with pictures of Dumbbells, sweat, or P90X plastered over the front, but alas, I got the bright flowered version. Dang it all. Oh and I am just NOW seeing Shaun T's ripped self in the left side of this pic. YES!!!

OOO Shaun, you are so cagey. :-)




Saturday, January 21, 2012

Nut Butter Crusted Parsnip Fries

Ingredients:

3 medium parsnips (or 2 medium sweet potatoes), peeled and cut into thin fry-like strips
1 Tbsp almond butter
2 Tbsp chunky peanut butter
1 Tbsp extra virgin olive oil
1/2 tsp fine grain sea salt

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. (I cooked mine for about 35 minutes. They were wonderful!)



**I was out of almond butter, so I used reg PB and added in some ground almonds.**



These are SERIOUSLY TO DIE FOR!! Probably one of the best recipes I have tried in a long time. TRY THEM!!!






Friday, January 20, 2012

Double Chocolate Hazelnut Baked Oatmeal

Makes 1 serving


Ingredients:



1/2 cup dry oats

1 cup water

1/8 t. baking powder

1 t. vanilla extract

2 T. DaVinci sugar-free Hazelnut syrup

2 T. liquid egg whites

2 teaspoons sugar free chocolate pudding mix, dry

1 Tablespoon White chocolate chips


Directions:


Mix the above in a sprayed oven-proof bowl. Sprinkle Choc chips on top.Bake at 350 for 30 minutes.





Calories: 272

Fat: 8grams

Carbs: 44grams

Protein: 10 grams



**would have been PERFECTION with some toasted crushed hazelnuts, which I thought I had but didn't***


Chana Masala

Ingredients:

~~~~~~~~~~~

1/2 tablespoon olive oil

2 medium onions, minced

1 clove garlic, minced

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, minced

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground cayenne pepper (I used ancho chili powder)

1 teaspoon ground turmeric

2 teaspoons cumin seeds, toasted and ground

1 tablespoon amchoor powder (this is powdered unripened mango)

2 teaspoons paprika

1 teaspoon garam masala

2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small

2/3 cup water

4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed

1/2 teaspoon salt

1/2 lemon (juiced)



Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.



THIS WAS FREAKIN' EXCELLENT!!! I cannot wait to make it again!










Curried Lentils With Sweet Potatoes

Curried Lentils With Sweet Potatoes

Yields 8 to 10 side-dish servings; 6 main-course servings.



2 tablespoons extra virgin olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 1-inch piece fresh ginger root, peeled and grated

1 1/2 teaspoons garam masala

1 1/2 teaspoons curry powder

1 jalapeño pepper, seeded if desired, then minced

4 to 5 cups vegetable broth as needed

2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

1 1/2 cups dried lentils

1 bay leaf

1 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1/3 cup chopped fresh cilantro

Finely grated zest of 1 lime

Juice of 1/2 lime

Tamari Almonds for garnish if desired

**I also now add in 2 Tablespoons of Dried Coconut Milk powder right at the very end of cooking. YUM!!



1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in salt and pepper, and continue cooking until lentils are tender, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.







Butternut Squash Lasagna with Caramelized Onions & Pecans

Ingredients:

~~~~~~~~~~~~

1 medium Butternut squash, roasted

2 tsp olive oil

3 medium spanish onions, thinly sliced

1 cup of low fat ricotta cheese (I used a tub of fat free cream cheese as they were out of ricotta. It is similar in texture and calories)

1/8 teaspoon ground nutmeg

4 large egg whites

1/4 cup grated parmesan cheese

10 sage leaves, finely chopped

1/8 teaspoon sea salt

fresh ground black pepper

2 cups of shredded part skim mozzarella



2 1/2 cups marinara sauce ( made mine from scratch, but you can use canned as well. Recipe is below)

about 12 whole wheat lasagna noodles

1/3 coarsely chopped pecans (or walnuts)



Instructions:

~~~~~~~~~~

Preheat oven to 375 degrees.
Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with oil and place cut sides down on foil lines baking sheet. Bake for 30 minutes or til tender when pierced with fork. Remove from oven and let cool to room temperature.
Meanwhile, heat 1 tsp oil in large saute pan over med-high heat. Add onions, stir and saute for 2-3 minutes, til onions begin to soften. Reduce heat to medium low and cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown. Remove from heat and set aside til they come to room temperature.
Scoop out flesh of squash into food processor. Add ricotta, nutmeg, egg whites, and Parmesan and process until smooth. Add sage and season with salt and pepper. Gently fold in caramelized onions. (I made this mixture yesterday, and refrigerated overnight to save time today).
Reserve 1/2 cup of mozzarella. Cover bottom of 9 x 13 pan with 1/2 cup marinara sauce. Layer with: noodles, 1 cup of butternut squash mixture, 1/2 cup of mozzarella and a sprinkling of nuts. Repeat layers three times, ending with marinara sauce. Cover with foil, place on baking tray and bake in oven for 45 minutes at 375. Remove foil and add remaining 1/2 cup of mozzarella cheese. Bake for 15 more minutes till cheese is bubbly and golden.
Remove lasagna from oven and allow to rest for 20 minutes before serving. Cut into 12 pieces. Enjoy!! YUMMMMM!!!



Calories: 260

Fat: 9 grams

Carbs: 34 grams

Protein: 14 grams

Marinara Sauce:

~~~~~~~~~~~

1 28 oz can tomatoes

olive oil

4 cloves garlic

2 medium carrots, chopped

2 celery ribs, chopped

1 onion, diced

fresh basil, oregano to taste

1 tablespoon tomato paste

sea salt and fresh ground pepper to taste

I also added one cube of frozen pesto for added flavor



Saute all veggies till tender. Add tomatoes, paste, herbs and seasonings. Simmer for about 45 minutes. Remove from heat and puree with immersion blender or food processor.


S'mores Baked Oatmeal

1/2 cup Rogers Porridge Oats

1/8 teaspoon baking powder

2 teaspoons sugar free Vanilla Jello pudding powder

1 Tablespoon of Graham cracker crumbs

1 cup water

1 Tablespoon Toasted Marshmallow Sugar free syrup

1 Tablespoon Dulce de Leche Sugar free syrup



1 Tablespoon chocolate chips

13 mini marshmallows



Stir together dry ingredients. Add wet ingredients, stir. Pour into dish sprayed with nonstick spray. Sprinkle with chocolate chips and marshmallows. Bake at 350 degrees for 30 min. Let cool for 10 minutes. Dig in!!!



Calories: 314

Carbs: 53 grams

Fat: 9 grams

Protein: 10 grams


Coconut Vanilla Pecan Baked Oatmeal

This was SOOO good! A keeper!



1/2 cup Rogers Porridge Oats (you can use regular)

1/8 teaspoon baking powder

2 teaspoons dry sugar free Vanilla Jello Pudding mix (instant)

1 cup of water

2 Tablespoons Sugar Free Coconut Syrup (I used DaVinci)

splash of Vanilla

1 Tablespoon large flake unsweetened coconut

1/2 Tablespoon Pecan pieces



Mix together dry ingredients. Add wet and stir to mix. Pour into sprayed baking dish and bake at 350 for 30 minutes. Enjoy!!



Calories: 241

Fat: 9 g

Carbohydrates: 36 g

Protein: 9 g



Chocolate Almond Baked Oatmeal

Makes 1 serving


Ingredients:



1/2 cup dry oats

1 cup water

1/8 t. baking powder

1/2 t. almond extract

2 T. DaVinci sugar free chocolate syrup

2 teaspoons sugar free chocolate pudding mix, dry

1 Tablespoon chopped Almonds

1 tablespoon Almond Butter


Directions:



Stir together dry ingredients. Add wet ingredients, stir. Pour into dish sprayed with nonstick spray. Sprinkle with almonds. Drop almond butter over top. Bake at 350 degrees for 30 min. Let cool for 10 minutes. Dig in!!!



**This has a bit higher fat content because of the almond butter.**



Calories: 332

Fat: 16 g

Carbs: 40 g

Protein: 13 g



Chocolate Chip Cheesecake Baked Oatmeal

Sinfully delicious for under 300 cal? I think so....



1/2 cup Rogers Porridge Oats (you can use regular)

1/8 teaspoon baking powder

2 teaspoons dry sugar free Cheesecake Jello Pudding mix (instant)

1 cup of water

2 Tablespoons Sugar Free Cookie Dough Syrup (I used DaVinci)

splash of Vanilla (I used Butter Vanilla)

1 Tablespoon mini Chocolate Chips

1 wedge of Laughing Cow Light cheese, cut into small pieces



Mix together dry ingredients. Add wet and stir to mix. Top with LC cheese & chocolate chips. Pour into sprayed baking dish and bake at 350 for 30 minutes. Enjoy!!



Calories: 294

Fat: 9 g

Carbs: 45

Protein: 9 g





White Chocolate Macadamia Nut Baked Oatmeal

Makes 1 serving



Ingredients:

~~~~~~~~~~~



1/2 cup dry oats

1/8 t. baking powder

1 cup water

1/2 t. vanilla extract

2 T. DaVinci sugar-free White Chocolate syrup

1 Tablespoon White Chocolate Chips

3 Macadamia nuts, chopped



Mix dry ingredients together. Stir in wet ingredients. Pour into sprayed baking dish. Top with Chocolate chips & nuts. Bake at 350 for 30 minutes. Let cool for 15 min. before eating.



Calories: 311

Fat: 13g

Carbs: 42 g

Protein: 11g



Thursday, January 19, 2012

Sweet Potato and Vegetable Roast

INGREDIENTS:

2 small sweet potatoes, cubed (I used one large)
5-6 broccoli florets (I used one full head)
1 small red onion, cubed
4 tbsp grape seed oil (I used olive)
2 tbsp sesame oil
5 cloves of garlic, peeled
dash of salt and pepper
1/2 tsp thyme


Preheat oven to 400 degrees. On a non-stick baking sheet, lightly brush grape seed oil on pan and onto vegetables. Place on baking sheet. Drizzle sesame oil and sprinkle salt, pepper and thyme. Pop into oven for 30-35 minutes or until fork tender. Flip vegetables gently until golden brown all sides.



**I have a convection oven and I cooked mine for almost an hour**.






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