It’s been a while since I posted so I apologize , life just got busy I guess with my 30th birthday :S and our trip to California I have kind of fallen off…but here I am ready to share my dinner tonight!! It is currently in the oven and I can’t wait for it to finish!!
Here is an easy fish dinner….you can use anything for this…I used rainbow trout, but you could use sole, mahi mahi, halibut, salmon, etc…you can also switch out the fresh herbs for whatever you have on hand!
Quick and Easy Fish Dinner
- 1 cup thinly sliced leeks (white portion only)
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 12 large fresh basil leaves
- 1-1/2 pounds of whatever fish fillets you prefer (I used rainbow trout)
- 1 teaspoon salt
- 2-3 tomatoes, sliced
- 1 medium lemon
- 1/8 teaspoon pepper
- 4 fresh thyme sprigs (you could use rosemary or other if you like)
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
- Arrange tomatoes over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
- Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with thyme
Sorry for the lack of posts this week, I was traveling for work and barely had a second to breathe! Recently, I have been really craving chicken wings! Mmmmm Chicken Wings…
I recently came up with a not-so-guilty all the flavor of chicken wings dish without the guilt of having the deep fried chicken. The main plus is that this dish is very low in calories and carbs, but high in protein and greens! SCORE!
Healthy Chicken Wings
1 bag of broccoli slaw
4 Chicken Breasts
4-5 Tablespoons Blue Cheese Dressing (preferably one made with greek yogurt – low in calories and high in protein)
4 Tablespoons Franks Red Hot Sauce
Marinate chicken breasts in Franks Red Hot Sauce (You can skip this step if you want)
Pour the broccoli slaw into a large bowl and put blue cheese dressing on top. Allow to sit for 15-20 minutes before serving so the slaw softens a little and the dressing soaks in.
Cook chicken breasts as preferred. I usually cook them on the BBQ. You will want to make sure they are fully cooked through – no pink! 9-12 minutes per side and an internal temperature of 165°F (74°C). You can also cook the chicken in the pan on your stove top, or in the oven, if preferred.
Cut chicken breasts into bite size pieces and place into a large bowl
Toss chicken with more Franks Red Hot Sauce
Fill a soup or salad bowl 3/4 of the way with the slaw mix and top with desired amount of chicken
EAT AND ENJOY!!
Serves: 4-6 people
Who else loves fall? I am head over heels for fall…the leaves, the colours, the boots, the fabulous clothing, and of course pumpkin everything! All day everyday! This made me laugh:
Anyway…I thought I would share my favorite baking secret with all of you that can turn anything into a pumpkin muffin, cake, loaf, etc….It’s the easiest thing you will ever bake!!
Ok…ready for it!? Grab any box mix…Brownie, chocolate, white cake, etc….I used spice cake. Now, instead of adding water, oil and eggs just add a can of pumpkin!!
The one point I want to STRESS is to make sure you buy 100% pure pumkin puree and NOT the pumpkin pie filling. It will not turn out properly and will not have the health benefits and low calories of the puree.
Pumpkin Spice Chocolate Chip Muffins
1 box of spice cake
1 can of 100% pure pumpkin puree
1/2 cup chocolate chips (optional)
Directions: Mix all ingredients together and pour into a loaf pan or muffin tin and cook according to box directions. I would suggest you do the toothpick test (put it in the middle and pull it out and make sure no cake sticks). I found I need to cook it a little longer than the box suggests when using pumpkin. Eat and Enjoy!!!
Summer seems to be on hiatus here in Ontario unfortunately! It has been freezing over the past week, so I have been craving soup and chili – one of my favourite fall/winter meals!
This turkey chili is delicious and really easy and quick to make – plus its full of nutrition!! It contains beans which are full of protein, antioxidents and fiber as well as low in fat. Black beans are specifically rich is cancer fighting antioxidants called anthocyanins (found in cranberries in grapes as well). Kidney beans have vitamin B12 which helps memory and brain function and Pinto beans which are full of fiber that helps to stabilize blood sugar.
Skinny Turkey Chili
1.5 lbs lean ground turkey
2 Medium chopped red onions
1 medium chopped green bell pepper
1 tablespoon olive oil
2 tablespoons ground cumin
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon chili powder (add extra if you like lots of spice!)
1 can chopped green chilies
1 can whole tomatoes
4 cups of water
1 can black beans
1 can kidney beans
1 can pinto beans (you can use chickpeas if you prefer)
Cook the onions in the oil in a large saucepan over medium heat for about 10 minutes. Add peppers, cook 2-3 minutes. Add turkey and cook until turkey is no longer pink. Add seasonings, beans and water (I added a little bit less than 4 cups as I found there was enough water already). Reduce the heat to low. Cover and simmer for at least 1 hour. I like to let mine simmer for a couple of hours to really soak up the flavour! I like to serve mine with sliced avocado on top as pictured! YUM!
*Makes 8-10 servings (I like to wait for the chili to cool and then split it into small ziplock bags and put it into 1 large ziplock bag to ensure freshness)