Pork Tacos with Grilled Pineapple

http://www.myrecipes.com/recipe/tacos-al-pastor-grilled-pineapple-salsa-50400000115225/

These were amazing!  I switched the pork for salmon and it was excellent and refreshing.

Enjoy!  =)

Not Healthy, but Yummy

Nutella!!!!

Brownies
Brownie mix-take out the oil and add about equal parts (1/4 c ish) of plain yogurt and nutella.  These are the fudgiest brownies ever!!!

Pancakes
Mix nutella in with the pancake batter, you will need a little more milk.
or
Smash Oreos and add them into the pancake batter before you cook.

Breakfast Ideas

Spinach with Over-Easy Egg

1 c. spinach
1 egg
1 T cheese-feta, goat, mozzarella, parmesan...anything

1. Place egg in a heated and oiled pan.  Cook until white is done and yoke is still runny, flip over for another minute.
2. Place spinach on a plate with cheese sprinkled on top.
3. Place egg on top and cut into bites-the yoke will melt the cheese and wilt some of the spinach.

Granola Tortilla

1 Tortilla
Yogurt
Go Lean Crunch Cereal

1. Spread yogurt on top of the tortilla and sprinkle cereal on top.  Roll up and eat.

Salad Nicoise with Tuna

This is a refreshing "go to" recipe, because I generally have all of the ingredients on hand.

4 oz fresh green beans
5 c salad mix
1 6oz can of tuna-broken into chucks (although tonight I used leftover tuna from last night)
4 oz medium tomatoes, quartered
2 hard boiled eggs, peeled and sliced
1/2 c. fresh parsley
3 green onions
(add anchovy fillets or pitted olives if desired)
1 recipe of Nicoise Dressing

Nicoise Dressing
3 T olive oil
1 T white wine vinegar
1/2 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp fresh pepper
*Whisk together

1. Wash green beans and snap in half.  IN a covered medium saucepan cook green beans in a small amount of boiling water for about 5 minutes or until just tender.  Drain and place in ice water until chilled, drain.

2. Toss salad, toppings, and dressing together-or make each separately on plates.

Garlic Mashed Potatoes

Mashed Potatoes

3 red potatoes, boiled until soft

1-2 c. cauliflower, steamed

Mix these two ingredients together in a mixer until soft.  Add in about 1/4 c. Greek yogurt, minced garlic (as much as you would like), some salt, pepper, and about 1 T. of butter.

(A picture is in the previous post.)

Rosemary-Tuna and Eggplant

Tuna:

4 4oz Tuna fillets

1. Brush with lemon juice, sprinkle with kosher salt and pepper, and then pat rosemary and minced garlic onto the fillet.
2. Bake in the broiler, on a broiler pan (or my homemade one...8x8 pan with a wire rack) for 4-6 minutes per side.

*I did about 4 minutes and had pink tuna inside-perfectly done

Eggplant:

2 small eggplants-sliced the long way (You can also use zucchini)

1. Spritz with olive oil, sprinkle with salt (or garlic salt/pepper), and rosemary.
2. Broil for 6-10 minutes, until soft (about as long as the tuna)
3. Sprinkle on parmesan cheese-not too much and put back in the oven until just melted and starting to brown.

Cody wouldn't try this, but it was the best eggplant I have had in a long time!

Greek Phyllo Pie with Garlicky Greens and Feta

I was too hungry to remember to take a picture of this one...which is too bad, it was pretty.  This is from a really old Cooking Light magazine.

11 c. chopped kale 1 pound
10 c. chopped Swiss chard (I used spinach)-1 1/2 pounds
1 T olive oil, divided
2  c. onion
1 c. fennel bulb
2/3 c hot cooked brown rice
2 T fresh chopped mint
1/2 t salt
1/2 t nutmeg
1/4 t red pepper
4 cloves garlic
3 egg whites
12 oz cottage cheese
4 oz feta
11 sheets frozen phyllo dough, thawed

1. Bring 2 c. water to a boil in a Dutch oven.  Add kale, cover and cook 4 minutes.  Stir in Swiss chard, and cover for 3 minutes.  Drain well and cool.  Place greens on paper towels and squeeze until barely moist.

2. Heat 2 t olive oil in pan over medium heat.  Add onion and fennel, saute 10 min or until soft.  Stir onion mixture, rice and next 8 ingredients (rice-feta) into the greens-set aside.

3. Preheat oven to 350.

4. Gently press 1 sheet of phyllo into an 11 inch round removable-bottom tart pan (oops...I used a pie pan and it worked) coated with cooking spray, allowing ends to extend over edges of pan.  Lightly coat with cooking spray.  Place 2nd sheet of phyllo over first sheet to form a crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 5 sheets of phyllo and cooking spray.  Spoon greens mixture over phyllo in pan.  Cover greens mixture with 1 sheet of phyllo, continuing the crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 2 sheets of phyllo and cooking spray.  Cover with remaining sheets of phyllo.  Fold in edges oh phyllo to fit pan and form a rim.  Brush with 1 t oil.  Cut 5 slits in top of dough to allow steam to escape.  Bake at 350 for 50 minutes-until golden brown.  Let stand for 5 minutes.  Yield 10 servings-210 calories, 12 g protein

Fish Tacos

Sauteed Fish Tacos (4 servings-2 tacos each about 290 calories+avacado)-from Cooking Light Aug. 2011

2 (1/2 inch thick) slices of white onion
1 c. bell pepper, thinly sliced
1 c. yellow squash
3/4 tsp kosher salt
1/2 tsp black pepper
4 (5oz) Swordfish fillets-or tilapia/halibut
8 corn tortillas
1-3 jalapeno pepper, thinly sliced
1 avocado

1. Grill onion slices and bell peppers (I used the George Grill).  Remove from grill and let stand about 5 minutes.  Slice the onions and mix with salt, pepper, jalapeno, bell pepper, and squash.

2. Sprinkle fish with salt and pepper (I did taco seasoning).  Heat a large nonstick skillet over medium-high heat.  Coat the pan with cooking spray.  Add fish to pan, and cook for 3 minutes on each side or until flakes easily.

3. Warm tortillas.  Divide fish, vegetables, and avocado slices among tortillas.

Sorry there were no pictures of this-I was in a hurry to eat and move on to book club!  =)  Enjoy.

Peanut-Chicken Satay

One of my favorite new recipes so far.  I got the idea from Cooking Light this month, but made it my own.  Maybe one of these days I will learn to take pictures of food.

2 chicken breasts
1-2 bell peppers, thinly sliced
2-3 c. broccoli
2/3 c. green onion
1 c. carrots-shredded or thinly sliced
Sriacha
soy sauce
3 T peanut butter
3 T water
2 T teriyaki sauce
Pita/Lettuce Wraps

1. Cook chicken in a crock pot, yes don't heat up the house!  I poured some soy sauce, sriacha, and teriyaki sauce over the chicken and let it go.  When it is cooked shred the chicken.

2. Whisk together peanut butter, water, and teriyaki sauce the make peanut satay.

3. Cut up vegetables and mix together in a a bowl with peanut satay, sriacha (to taste), and shredded chicken.

4. Put mixture into pita or lettuce wrap.

Sorry I am not better a measuring while I am making up recipes!  Add extra sriacha to anything and it will make it good.  =)

**Extra tip...Skinny Girl Sangria-really sweet and not very good.**

Black Bean Burgers

This was a good recipe, but my burgers didn't hold together very well (I was impatient and didn't let the mixture cook...could have had something to do with it.)

Here is a picture of mine and a link to the recipe.  http://www.vegetariantimes.com/recipes/11676?section=

I served this with Sweet Potato Fries (potatoes, spritzed with olive oil and rosemary-then baked on 350 forever or until soft).

Eggplant (or chicken) Sandwiches

This one I created today...you should all be proud, I created a recipe on the first day of school (after a glass of wine).

1 small eggplant
1 c. crushed/diced tomatoes
Basil
Spinach
Mozzarella
Sandwich thins (or any bread)
Parmesan

1. Grill eggplant on the grill, I used my George Forman.  Before I placed the eggplant on the grill I spritzed it with olive oil.  Grill until soft.
2. Place parmesan on the bread, then a slice of basil.
3. Mix chopped basil and tomatoes together.  Place this on top of the parmesan.
4. Put grilled eggplant (or chicken) on top of tomato mix.
5. Add spinach and then mozzarella to the top of each sandwich.
6. Broil (I used my toaster oven-no heating up the house) until the cheese is melted.

This was wonderful and full of flavor.  Sorry I didn't take pictures, I was too hungry!

Mediterranean Crunch Salad

This was a good recipe, not the best though.  I didn't have the fresh herbs so I used dried...so I think I missed the pop of flavor.  I really liked the combination in the salad.  Before I added the broccoli I roasted it just a little.  I think I will steam the kale too next time.  This recipe has potential, but needs some tweaks.

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2935

Phyllo Pizza with Tomatoes and Feta

School starts tomorrow so here is an easy and quick meal.  This also makes good left overs!

http://www.myrecipes.com/recipe/phyllo-pizza-with-feta-basil-tomatoes-10000001906342/

I sometimes add a little extra mozzarella to the top with the tomatoes.  Added chicken is also good.

Ginger Pineapple Rice

Ginger Pineapple Rice

I do this in a rice cooker with brown rice.  Add minced/zested ginger (1-2 T, depending on the amount of rice) into the rice while it is cooking.  At the end of cooking add in pineapple, fresh is better.  I tried it tonight with canned, it was ehhh.

This is a good addition to any meal.

Thai Lettuce Wraps

Thai Lettuce Wraps- Vegetarian Times (Sept)
Serves 6

Sauce:
1/4 c. lime juice
1/4 c. sugar (too much I thought)
2 T soy sauce
1 T rice vinegar (I used red wine)
1/2 tsp. brown sugar
I added sriracha....=)

Filling:
1 8 oz pkg plain tempeh (The recipe called for 2 pkg and no chicken)
1 chicken breast (thinly sliced)
2 T vegetable oil
2 T minced fresh ginger
2 cloves garlic, minced
1 c. low sodium vegetable broth
1/4 c. fresh mint
1/4 c. lime juice
2 T shallots (I used an onion)
Then it calls for...but I didn't do this, I just added the sauce from earlier when the recipe calls for it
1 T soy sauce
1 T rice vinegar
2 tsp. sugar
1 tsp chili sauce, sriacha

Toppings:
1/2 c. green beans, thinly sliced (oops I forgot this...still in the fridge)
2 c. bean sprouts
1 cucumber, thinly sliced
1 large carrot, shredded
Fresh mint, cilantro, and basil
18 large lettuce leaves
1/2 c. peanuts

1. To make sauce: whisk together ingredients
2. To make filling: pulse tempeh in food processor until coarsely crumbled.  Heat oil in skillet over medium heat.  Add ginger and garlic, and saute 1 minute.  Add tempeh (and chicken-I cooked it all in one skillet and then separated them when I was done) and broth, cover and cook 5 minutes.  Uncover, increase heat to medium high and cook 10 minutes, or until liquid has evaporated.  Stir in remaining ingredients.
3. Mound vegetables, herbs, and "meat" mixture on platter.  Let diners fill lettuce leaves with 1/4 c. filling and 1/4 c. topping-then add peanuts, sauce, and extra sriracha

appox. 112 calories per wrap, 8g. prot.

Mediterranean Wraps

Mediterranean Wraps (Cooking Light)
serves 6

1 (8.5oz) package of multigrain pilaf-I found this in the health food section of the grocery store or at Trader Joe's
1 c. diced cucumber
1 c. chopped tomato
1/2 c. crumbled feta
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1/4 tsp salt
1/4 tsp pepper
1 7oz container of hummus




1. Combine first 8 ingredients together in a bowl.  Spread hummus over flatbread (1/2 is 1 serving), tortilla, or lettuce.  Spoon pilaf mixture over the top.

This was a cool summer wrap, especially in the lettuce.  Cody who doesn't really like feta even liked this one.

Chili Mint Burgers

Tomorrow is a busy day so I made this ahead of time.

4 servings

1/2 c. finely chopped onions
1 fresh serrano or jalapeno chili pepper
1 Tbsp fresh mint
3/4 tsp ground cumin
1 clove garlic, minced
1 lbs ground turkey
2 whole wheat pitas, halved
1/4 c. Yogurt and Cucumber Sauce

Yogurt and Cucumber Sauce (good if chilled for 24 to 48 hours before needed)
1 1/2 c. yogurt (I used greek yogurt)
1 English cucumber
1/4. tsp kosher salt
1 clove garlic
1/2 tsp kosher salt
1 Tbsp. olive oil
1 Tbsp. white wine vinegar (I had to use  red wine)
1-2 Tbsp fresh mint

1. Cut the cucumber in half lengthwise.  Remove the seeds.  Slice the cucumber into 1/4 inch slices.  Place the slices in a bowl and toss with 1/4 tsp. kosher salt.  Set aside for 15-30 min. to draw out some liquid.  Place cucumbers in a colander.  Rinse under cold water and rain on paper towels.  Cut the cucumbers into smaller slices
2. Mash garlic and kosher salt with mortar and pestle until a past forms.  In a large bowl combine oil, vinegar, and garlic paste.  Stir in yogurt and mint.  Fold in cucumber.

1. Combine onion, pepper, mint, cumin, garlic, and kosher salt.  Add the meat and mix well.  Shape into four 3/4 inch thick patties.
2. Grill
3. Serve each patty in a pita half with 1 Tbsp. of Yogurt and Cucumber Sauce

***The yogurt sauce is also good as a dip for vegetables or on other sandwiches....pita with roasted vegetables!

360 calories, 25 g protein

Chicken Salad with Asparagus

This one is from Cooking Light.  4 servings

2 1/2 c. (2-inch) diagonally cut asparagus
2 c. shredded cooked chicken breast
1/2 c. thinly sliced radishes
8 tomato slices

Creamy Dill Dressing
1/2 c. low-fat mayonnaise (Although I used garlic hummus)
1/2 c. buttermilk (I used 1/4 c. greek yogurt and 1/4 c. almond milk)
1 Tbsp. dill
1 Tbsp. lemon juice
1/4 tsp kosher salt
1/4 tsp. ground pepper

1. Steam asparagus, covered, 3 minutes or until crisp-tender.  Drain and plunge in ice water, drain.
2. Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well.
3. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 c. chicken mixture.  Sprinkle with pepper.

170 calories, 21g protein

Cody and I enjoyed this as a cool and refreshing summer salad.