Sunday, February 28, 2016

Flounder Mediterranean

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Determined to find a new recipe that gave our fish dinner a different but delicious twist, I was happy to discover this one. Great mediterranean flavors give this flounder dish a big taste!

Ingredients:

- 1 Roma (plum) tomato, diced
- 8 olives, cut in half
- 1 tsp. capers, diced
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. parsley flakes
- 2 Tbs olive oil, divided
- 1 green onion, diced
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 2, 4 oz. flounder fillets
- 1 Tbs flour, divided
- salt and pepper
- 1 Tbs chopped fresh basil leaves 

In a medium bowl, add tomatoes, olives, capers, lemon juice, salt, pepper, and parsley flakes, Combine and set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté onions and garlic for a 2 minutes. Stir in tomato mixture and heat for 1 minute. Add white wine and heat to boiling; reduce heat and a simmer until some of the liquid has reduced (by about 1/4). Transfer mixture to a bowl. Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium high heat. Dust each side of the flounder with flour and season with salt and pepper. Place flounder in the skillet and cook for 2 minutes on each side. Return tomato mixture to the skillet, add basil, and cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Time heals nothing unless you move along with it." - Anonymous

Saturday, February 27, 2016

Salmon in Smoky Tomato Sauce

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This delicate tomato sauce is the perfect base for cooked-to-perfection succulent salmon. An easy recipe to keep on hand for last-minute company or just a fantastic meal for your family. 

Ingredients:

- 1 can Campbell's tomato soup
- 1/4 cup chicken stock
- 1/4 cup dry white wine
- 2 Tbs sherry vinegar, divided
- 1 tsp. smoked paprika
- 3/4 tsp. kosher salt, divided
- 2 Tbs olive oil, divided
- 3, 6 oz. salmon filets
- 1/4 tsp. pepper, divided
- 2 Tbs roasted slivered almonds
- 2 green onions, thinly sliced

In a medium sauce pan over medium-high heat, combine tomato soup, chicken stock, wine, 1 1/2 teaspoons sherry vinegar, paprika, and 1/4 teaspoon salt. Bring to a boil, stirring occasionally, and turn the heat down to simmer for 5 minutes. Remove from heat. 

Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add salmon to pan and cook 3 to 4 minutes on each side.

In a small bowl, combine remaining 1 1/2 tablespoons sherry vinegar, 1/4 teaspoon salt, 1 1/2 tablespoons oil, 1/8 teaspoon pepper, roasted almond slivers, and onions in a bowl; toss to coat.

Divide tomato sauce mixture among 3 bowls. Place one salmon in each bowl; and top with almond mixture. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Celebrate every tiny victory." - Anonymous

Tuesday, February 23, 2016

Baked Apricot Chicken

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Sweet and savory are the best ways to describe this succulent chicken dish. Turn a simple chicken dish into a winning dish with just four ingredients! Two thumbs up!

Ingredients:

- 2, 6 oz. chicken breasts, boneless, skinless
- 1/2 cup apricot preserves
- 1/2 cup french salad dressing
- 1/2 packet dry onion soup mix

Heat oven to 350 degrees. In a medium bowl, combine the apricot preserves, french dressing, and onion soup mix. Place chicken in a baking dish and spoon apricot mixture over chicken. Bake, uncovered for 50 minutes. Serve over rice if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.


"Be sure you taste your words before you spit them out." - Anonymoous

Saturday, February 20, 2016

Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

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What a long name for this dish but I didn't want to leave anything out. Just the title makes my mouth water. Packed with an abundant amount of vitamins and good nutrition, this predominantly plant-based dish is calling your name. 

Ingredients:

- 12 ounces baby red potatoes, halved
- 1 Tbs extra-virgin olive oil
- 1 tsp. chile powder
- 1 avocado, halved
- 3/4 cup buttermilk
- 1 Tbs lemon juice
- 1/2 cup chopped fresh parsley (or any leafy herb such as basil, dill, etc.)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- Romaine lettuce, chopped
- 1 1/2 cup frozen corn, thawed
- 1/2 of an orange bell pepper, chopped
- 1/2 of a red bell pepper, chopped
- 2, 5 oz. cans of solid light tuna in water

Preheat the oven to 400 degrees. Toss the potatoes with the olive oil and chile powder. Place potatoes on a rimmed baking sheet and roast until golden brown and a fork can easily pierce potato, about 25 minutes.

Puree half of the avocado in a blender or food processor with the buttermilk, lemon juice, parsley, salt, and pepper. Chop the remaining avocado half.

Plate your dish with the lettuce, corn, bell peppers, warm potatoes, and dressing. Top with chopped avocado and tuna. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Whispers to the avocado...'I'm the good kind of fat too.'" - Anonymous

Friday, February 19, 2016

Ratatouille

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This easy Ratatouille dish is a vegetable dish that can be enjoyed so many different ways: as a side dish, served over pasta or rice, put into an omelet, or simply on its own. Whatever variation you choose, the bottom line is -- it's healthy, it's flavorful, and it's very simple to make!

Ingredients:

- 2 Tbs olive oil
- 3/4 cups diced onion
- 1 tsp. minced garlic
- 1 cup diced eggplant, (peeled or unpeeled)
- 1/2 tsp. fresh thyme leaves
- 1/2 cup diced yellow bell peppers
- 1/2 cup diced red bell peppers
- 1 cup diced zucchini
- 1 cup peeled, seeded, and chopped tomatoes
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- salt and pepper to taste
- fresh shaved parmesan (optional)

Heat a large skillet over medium heat with olive oil. Once hot, add the onions and garlic. Cook the onions until they are lightly caramelized, about 5 minutes. Add the eggplant and thyme and cook for 4 to 5 minutes until the eggplant is partially cooked. Add the yellow peppers, red peppers, and zucchini and cook for an additional 5 minutes. Add tomatoes, parsley, basil, salt and pepper, to taste, and for for a final 5 minutes. Can be served hot or at room temperature. Garnish with a little parmesan cheese if desired. If you'd like a printer-friendly version of this recipe, Click Here.

"The secret to a good ratatouille is to cook the vegetables separately so each will taste truly of itself." -Joël Robuchon

Tuesday, February 16, 2016

Chicken and Kale Stuffed Spaghetti Squash

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When you make a recipe that's not only healthy but completely delicious, you tend to make that recipe over and over again. Bottom line... save this recipe because it's one worth repeating!

Ingredients:

- 2, 6 oz. chicken breasts, skinless and boneless
- 1 spaghetti squash
- 1/2 Tbs olive oil
- salt and pepper
- 2 pieces of bacon
- 1/4 cup chopped onion
- 1 garlic glove, chopped
- 1/2 of an orange bell pepper, seeded and chopped
- 1 tomato, chopped
- 2 cups kale, chopped
- 2 Tbs fresh basil or parsley, chopped
- 1/2 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place chicken breasts in a baking dish and bake for 20 minutes. Remove to a plate, let cool, and cut into 1-inch cubes. Set aside. Decrease oven temperature to 375. Place the spaghetti squash on a microwave-safe plate and microwave for 4 to 5 minutes. Remove and let cool slightly. Cut in half length-wise. Brush each half with olive oil and season with salt and pepper. Place cut sides down on a rimmed baking sheet, and bake in oven for 40 minutes (or until the squash can be easily pierced with a fork). Remove and let cool.

While the squash is baking, in a large skillet over medium-high heat, fry the bacon until crisp. Remove to a plate, let cool, and crumble. Add onion and garlic to the bacon grease and sauté for 1 minute, stirring frequently so it doesn't burn. Add bell pepper and cook for 2 minutes, stirring frequently. Add tomato, kale, basil, chicken cubes, and crumbled bacon. Cook until kale begins to wilt. Remove from heat.

Using a fork, loosen the strands in the spaghetti squash by dragging the fork down the center and sides of the squash. Scoop the chicken, kale mixture into each half of the spaghetti squash. Sprinkle both halves with mozzarella cheese. Place the squash on a baking sheet and bake for another 10 to 15 minutes at 375 degrees until heated through and cheese has melted. Season to taste and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.


"It's ok to trust words, but better to trust actions." - Anonymous


Sunday, February 14, 2016

Sweet and Sour Chicken

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Simple, sweet, and tangy! This sweet and sour chicken recipe boasts big flavors for such a light dish. A true family pleaser! 

Ingredients:

- 2 large eggs white
- 4 tsp. cornstarch, divided
- 1 pound, skinless, boneless, chicken breasts, cut into 1-inch pieces
- 1/4 cup plus 2 Tbs ketchup
- 1/4 cup water
- 3 Tbs apple cider vinegar
- 2 Tbs brown sugar
- 1 1/2 Tbs soy sauce
- 2 Tbs canola oil or vegetable oil, divided
- 1 red bell pepper, seeded and chopped
- 2 cups fresh pineapple chunks
- 1 tsp. ground ginger
- 2 green onions, chopped small

Whisk egg whites and 1 tablespoon of cornstarch in a large bowl. Add chicken and toss to coat. Set aside. In another medium-sized bowl, combine remaining 1 teaspoon cornstarch, ketchup, water, apple cider vinegar, brown sugar, and soy sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Add the red pepper and cook for 2 minutes, stirring frequently. Add pineapple, ground ginger, and onions to the pan and cook for 2 minutes. Transfer red pepper mixture to a bowl. Add remaining tablespoon of oil to the pan and add chicken (spooning chicken out from the bowl with a slotted spoon to rid the excess egg-white mixture). Stir-fry about 7 minutes or until chicken is browned and cooked through. Add both ketchup mixture and bell pepper mixture to pan. Cook for 1 to 2 minutes, until sauce slightly thickens. Serve immediately and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.  

"Be somebody that makes everyone feel like a somebody!" 
- Anonymous

Friday, February 12, 2016

Butter-Basted Haddock

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Basted in "butter"? No wonder I love this! A wonderful light and mild fish in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!

Ingredients:

- 2, 6 oz. Haddock 
- 4 Tbs butter 
- salt
- pepper
- 2 Tbs fresh parsley, chopped small


In a large skillet, heat butter over medium heat.  When the butter is melted, add the fish, parsley, and a pinch of salt and pepper. In a continuos motion, spoon the butter over the fish. The hot butter will slowly and gently cook the fish, leaving it succulent and moist. Continue cooking until the fish has turned opaque and flakes with a fork, approximately 8 to 10 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If we could foresee unforeseen consequences, there would be no need to provide for unforeseen consequences." - Eric Koch

Thursday, February 11, 2016

Lenten Meals

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Points In My Life to the rescue!!!  

An amazing blog page to keep on hand that contains numerous mouth-watering sweet and savory appetizer, entrée, and dessert recipes that do not contain meat! Enjoy these scrumptious recipes, not only during Lent, but all year round!

Soups:

Tomato Basil Pasta Soup

Tomato Zucchini Soup

Creamy Roasted Red Pepper Soup

Creamy Butternut Squash Soup

Spicy Fish Soup

Rustic Tomato Basil Soup

Parmesan Topped Asparagus Soup

Avocado Soup with Jumbo Lump Crab


Appetizers and Entrées:

Arugula and Blueberry Salad with Toasted Pine Nuts

Tomato Asiago Frittata with Sautéed Arugula with Mushrooms

Salmon with Pink Peppercorn Sauce

Mustard Green Pesto Egg Sandwich

Tabbouleh Salad

Spinach Ricotta Dumplings

Crab Salad

Ginger Glazed Mahi Mahi


Mayo and Panko Mahi 

Penne Pasta with Asparagus and Pistachios

Orange Marmalade Shrimp Salad

Shot-Glass Veggies


Avocado Egg Cups

Eggplant Mozzarella


Butter-Basted Seasoned Rockfish

Apple Cranberry Salmon Salad


Orange Glazed Salmon with Citrus Salad

Pea Pesto with Prosciutto

Smoked Salmon Patties with Dill Mustard Lemon Sauce

Spinach Mozzarella Patties

Mixed Greens and Mushroom Frittata

Honey-Grilled Shrimp with Creamy Cole Slaw


Apple Kale Salad

Fabulous Fish Tacos

Sweet Potato and Chickpea Cakes with Avocado Salsa


Bourbon and Brown Sugar Salmon

Seasoned Scallops with Quinoa


Tomato and Avocado Stack Salad


Watermelon Caprese Salad


Baked Swai with Homemade Pesto


Spinach Lasagna Roll-Ups


Flounder Florentine


Lobster Risotto


Flounder Mediterranean


Squash and Cheese Fritta


Zucchini Tomato Bake


Spinach Artichoke Cups


Barramundi with Pepper Corn Relish

Walnut and Blue Cheese Grape Bites


Swordfish with Fresh Tomato Tapenade


Mozzarella Skewers


Steamed Mussels in White Wine Tomatoes


Pan-fried Swai Sliders


Mini Quiche (minus the bacon)



Desserts:


Banana Oatmeal Cookies


Chocolate Chip Starbuck Brownies


Caramel Pecan Brownies


Red Velvet Chocolate Chip Cookies


Chocolate Almond Cups


Chocolate Strawberry Shish Kabobs


Cream Cheese Sundaes

Pineapple Upside Down Cupcakes


Spice Butterscotch Cake


Mt. Dew Cake


Coffee Cake


Oreo Brownies


Cherry Oatmeal Bars


Reese's Cookies with Chocolate Drizzle


Mini Turtle Brownies


Cheesecake-Filled Strawberries


Angel Food Fruit Cake


Incredible One-Minute Cake


Cupcakes with Tequila Lime Icing


Seven Minute Vanilla Ice Cream



Saturday, February 6, 2016

Arugula and Blueberry Salad with Toasted Pine Nuts

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It's easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will love!

Ingredients:

- 1 1/2 cups blueberries
- 2 Tbs dried cranberries
- 2 1/2 tsp. white wine vinegar
- 2 tsp. lemon juice
- 1 tsp. Splenda
- 4 cups Arugula 
- 1 Tbs olive oil
- 1/4 cup pine nuts
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl and let stand for 2 minutes. Add Arugula. No need to toss yet. Heat a small skillet over medium heat. Add olive oil, pine nuts, salt and pepper. Cook for 2 minutes, stirring frequently so the pine nuts do not burn. Spoon heated pine nuts over Arugula and toss all together to coat evenly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can with what you have, where you are." - Anonymous


Friday, February 5, 2016

Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

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This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

- 2 Tbs heavy cream
- 2 tsp. chopped fresh thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 6 eggs
- 1 Tbs olive oil, divided
- 1/3 cup thinly sliced shallots
- 1/3 cup Asiago cheese
- 1 to 1/2 cups halved cherry or grape tomatoes
- 1/2 cup sliced mushrooms
- 2 cups Arugula

Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10") over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here

"The key to eating healthy? Avoid any food that 
has a TV commercial." - Anonymous