Mahi en papillote in white wine with baked stuffed tomatoes with mushrooms, bell peppers, green onions, italian bread crumbs & goat cheese

I used:
2 large sheet of foil (or parchment paper)
Season of your choice-I I used salt, pepper, onion powder, garlic powder
3 medium tomatoes-scooped out
1/4 cup bread crumbs
3 tablespoons of goat cheese
1/2 green bell pepper
1/2 yellow bell pepper
1 green onion stalks
2-3 tablespoons parmesan cheese

1/4cup white wine

1 tablespoon of butter(cut in half –one for each piece of fish

For tomato filling:
In a food processor place bell peppers, mushrooms, goat cheese, parmesan cheese green onion in processor and chop. Add to a bowl with the bread crumbs and mix well.

Preheat oven to 400

Place mahi in middle of foil and top with bell peppers, scallions. And tomato. Add half of the tablespoon of butter and half the ¼ cup of the white wine
Wrap mahi in foil by folding the foil to meet at the top over the fish and secure foil all the way around then roll edges in towards fish.
Place onto baking sheet and bake for 17 minutes.

For tomatoes:
Salt and pepper inside of scooped out tomatoes
Fill bread crumb mixture into tomatoes and top with goat cheese.
Bake at 400 for 17 minutes (on the same baking sheet with fish)
Quick and simple with easy clean up!
Enjoy!

Mexi-style stuffed peppers

Ingredients
You will need:
1 pound lean ground beef
2 green bell peppers
1 cup instant brown rice
1 cup chicken broth
1 small white onion diced
1/2 fat free cheddar cheese
1 1/2 cups black beans
1 1/2 cup corn
1 small tomato diced
2 tablespoons cumin
2 tablespoons adobo seasoning
1 tablespoon of olive oil
Baking sheet



Directions
In sauce bring chicken broth to a boil and add brown rice, turn off heat and cover for 15 minutes.
In a large non stick skillet add one table spoon of olive oil on medium heat.
Add diced onion and ground beef
Let ground beef brown and add cumin, adobo tomato, black beans, brown rice, and corn. Add any additional seasoning to taste. Turn off the heat then add 3/4 of the cheese. Reserving some for tops of filled peppers.
Cut just the top off the green bell peppers and reserve the tops and clean out the peppers.
Brush the inside of the peppers and the tops with a light coat of olive oil or cooking spray
Fill pepper with mixture and pack in tightly, sprinkle remainder of cheese on top to melt.
Place pepper and caps on a baking sheet light coated with olive oil or cooking spray and place in a 350 oven for 25 minutes.
* Optional-Use remainder of rice and meat mixture to make a bed on plate for peppers to sit on. Yield: serves 2

Shrimp, scallops & Zucchini stuffed shells with a low fat ricotta and marinara sauce

This recipe makes 20 small/medium stuffed shells-

I used:

1 box Shells

½ cup Ricotta cheese (I use low fat /skim)

½ pound medium shrimp (use fresh or frozen or any size you want because you will be chopping them up anyway)

½ pound small scallops (again use whatever is on sale , fresh frozen-whatever you have)

1 small yellow onion

1 zucchini

1 jar marinara/spaghetti/tomato sauce

Store bought sprinkle parmesan cheese (or grated )or mozzarella if you prefer



Preheat oven to 350



Boil the shells for about 9-10 mins. –I take them out of the water a bit early to keep some firmness-they will finish cooking in the oven.



Dice yellow onion and zucchini in small pieces.



In a small sauté pan (non stick if you have it) toss in your scallops and shrimp for about 6-8 minutes. My shrimp were already cook from the store so I just cooked up the scallops.



Pull off the stove let cool a bit then chop into small piece (about the size of the onion and zucchini)



In a non stick sauté pan with one table spoon of olive oil(more if you desire) throw in onion and zucchini for about 10 mins. (Add salt and pepper to taste.)Cook until onion is translucent.



In a separate bowl have your ricotta cheese and add the onion and zucchini (you don’t have to let it cool, the warmness will melt the ricotta perfectly)



Add the cooked scallops and shrimp to ricotta, onions and zucchini…I added a little parmesan cheese for flavor as well.



In the bottom of a 13x9 (or whatever you have glass or metal baking pan, place a layer of tomato sauce on the bottom of the pan so shells won’t stick.



Scoop mixture (about a tablespoon) into the shells and line the shells in tight rows (4-5 will fit side by side).

Cover the shells with tomato sauce and sprinkle parmesan (or if you are not worried about fat/calories add mozzarella to your liking).



Bake shells for 20-25 minutes until warmed through (when you see it bubble in the dish-it’s probably warmed through perfectly!) If you choose to put mozzarella on the top you may want to cover the shells with foil to have it melt and bubble better. I didn’t use foil and it was fine, I prefer the noodles to get a little crispy on the edges for crunch..:)

Sauteed chicken breasts over orzo pasta with kalamata olives, feta cheese & tri bell peppers

....Black tie farfalle with shrimp & scallops in a lightly spiced crushed tomato, garlic and white wine broth

Chicken & Eggplant Lasagna rolls

I used:

1 eggplant sliced thin

1 pound ground chicken breast (or ground turkey )

1 1/2 cups tomato sauce

1 small white/yellow onion diced

1 clove garlic diced

1 cup low fat skim ricotta

salt, pepper

To a non stick skillet with cooking spray or olive oil add diced onion and garlic and cook until onions are translucent.

Add chicken (and season )chicken once chicken is cooked add ricotta and mix gently.
Set aside.

In the same pan or new pan add cooking spray or olive oil on low/medium heat lightly cook sliced eggplant for about 2-3 minutes on each side.

Remove eggplant and place onto flat surface to cool.

Once cooled spoon ricotta and chicken mix onto slices and roll.

Place rolls onto a baking sheet and drizzle red sauce (as much as you would like) on top and sprinkle parmesan cheese on top(or any cheese you like)

Put rolls under broiler for 3-5 minutes.

Enjoy :)

Lean pork chop marsala over garlic mashed potatoes

Teriyaki salmon over rice noodles with fresh carrots, mushrooms, red & yellow peppers and ginger

Lasagna rolls~

You will need:

1 box lasagna noodles boiled (i actually used no bake and soaked them in water to make them soft again)

1 pound ground lean sirloin (or ground turkey or chicken)

1 jar tomato sauce

1 small white/yellow onion diced

1 clove garlic diced

1 cup thawed chopped spinach

salt, pepper

Cook and season meat in a non stick skillet with one tablespoon of olive oil or cooking spray.Cook until meat is browned. Set aside to cool

Mix  spinach and meat in a bowl
Take softened noodles and lay flat add a spoonful of meat mixture onto noodles and roll up.Serve imediatley.
If serving at a later time place in baking dish and cover with tomato sauce and warm in oven on 350 for 10-15 minutes.

Lean turkey bacon wrapped shrimp over sweet corn & tomato couscous with fresh torn basil

This recipe is for two so just add accordingly for more servings

You will need

¼ 31/35- medium shrimp (about 20 pieces)

1 tablespoon of olive oil (or a small sliver of butter)

2 cups of whole grain couscous

2 cups chicken broth (or water with soup base)

Pinch of all season (your choice)

1 large plum tomato diced

1 cup of corn (fresh, frozen or canned)

1 package of extra lean turkey bacon (I used Jennie-O)

20 toothpicks(or however many shrimp you have-this is optional)

Peel and shell the shrimp and season lightly with all season or salt and pepper. Don’t over season since the turkey bacon will provide a large portion flavor.

In a pot bring 2 cups of broth to a boil and add couscous then turn off heat immediately and cover for 15 minutes. After all liquid is absorbed add olive oil or butter to add moisture and prevent sticking. Then fluff couscous with a fork. Set aside.
* At this point if you’d like to save cleaning an additional pan you can add diced tomato and corn to couscous..

Take enough strips of bacon that’s equals half the number of shrimp. (example: I had 20 shrimp so I used 10 pieces of bacon). Cut bacon strips long ways right down the center.

Wrap each shrimp. I secured the bacon with toothpicks and removed before serving to assure they wouldn’t unravel.

On low medium heat place shrimp in a non stick pan coated with cooking spray. Let cook for about 5-10 minutes until shrimp is fully cooked and bacon is crispy. The last 5 minutes cover the shrimp to ensure they are cooked all the way through since the bacon wrap will keep center of shrimp from touching the pan.

In a small non stick pan (if you did not add corn and tomato to couscous) on medium heat with a coat of cooking spray or dribble of olive oil warm tomato and corn in pan then add to couscous. I chose to cook in the pan to get a little crisp for extra flavor).

Mix couscous, corn and tomato together on place into a bowl or plate as a bed for shrimp.

Remove toothpicks (if used) and place onto couscous and serve.

Mojo Kabobs!

Chicken sausage, zucchini, squash, mushrooms & red bell peppers over whole grain confetti brown rice

Sliced peppercorn lean beef shoulder filet with crispy brown sugared sweet potato medallions & lemon pepper asparagus~

Hello kitty Birthday

Pokemon Cake & cupcakes

Soccer Cake

Orzo Paella

Orzo Paella

With salmon, mussels, clams, calamari & chicken sausage

fresh chicken breast meatballs with zucchini, red onion, garlic and parmesan over black noodles with red & yellow heirloom tomatoes in a ricotta red sauce with fresh chopped basil leaves~

Pan seared tilapia over a bed of spinach noodles with a fresh carrot & ricotta puree~

Use what ya got ~zucchini pancakes

You will need:

2 zucchini shredded or finely chopped (after shredding zucchini squeeze as much water out of it as possible)

1 egg

1/4 fat free Mexican cheese (or feta, any cheese works great)

1/4 Italian bread crumbs (or plain, panko works too)

1 green onion stalk minced

1 tablespoon olive oil

salt/pepper

1 garlic clove minced

1 tablespoon chopped parsley (more less or none works too)




Mix ingredients in a bowl with a fork

In a non stick pan heat on medium the the olive oil and distribute coating the pan as evenly as possible (add additional cooking spray if needed, but the zucchini has enough water in it to stay moist and not dry out on pan)

Scoop heaping spoonful (i used a cereal spoon) of mixture and form a patty (not perfect, these are fun and rustic)


Cook for about 5 minutes until brown, use spatula to flatten cakes. Once brown on one side flip and repeat on opposite side


Drain cakes on paper towel for 3-5 minutes and serve

Chicken roulade stuffed with spinach & sundried tomatoes with whole grain farfalle in onion, garlic, tomato sauce

You will need:

2-4 chicken breasts

1/2 cup Thawed spinach

1/4 cup grated romano cheese

salt , pepper, garlic powder, onion powder

toothpicks

Your favorite pasta(whole grain or regular)

Pre heat oven to 350

Pound chicken breast out as thin as you can, be sure not to break through the skin


Season chicken with salt and pepper (or seasons of your choice)


In a large mixing bowl mix together spinach and sun dried tomatoes

Place a large spoonful of mixture to one end of the meat and roll. Seal with toothpicks.

In a non stick skillet with one tablespoon of olive oil on medium heat place meat into pan and let all side brown by rotating. Chicken does not need to be cooed entirely because it's going into the oven.

After all sides are browned transfer chicken on foiled baking sheet and put into 350 oven for 20 minutes

Let cool for ten minutes, remove toothpicks, slice and serve

For pasta cook as directed and serve with chicken and sauce

Train birthday set

Pan seared black grouper topped with fresh spinach chiffonade served over carrot and parmesan puree...

Picadillo~Healthy of course....

Lean sirloin, garbanzos, tri colored sweet bell peppers, and red onion over whole grain brown rice



I used:
1 1/2 pounds of lean ground sirloin (4.5 grams of fat per 4.oz)

1 can garbanzo beans rinsed and drained

Sweet bell peppers of your choice (if small use 3-4 if using one large pepper just use one and dice)

1 tablesppon dry parsely (fresh is great too or can be omitted entirely

1/2 red onion onion diced

1 minced garlic clove

Adobo season

In a quart pot follow directions for cooking rice but use chicken broth instead of water. Set aside to cool

In a non stick skillet with one tablespoon of extra virgin olive oil on medium heat add the chopped onion an dcook for 3-4 mintues then add the minced garlic clove

Next add the ground beef and cook until beef is browned.

Add the garbanzo beans and cook for an additional 5 minutes.

Add adobo season to taste

Serve over brown rice

Chicken & zucchini cakes~

I used:
1 grilled and finely chopped chicken breast
2 scallion stalks chopped
1/2 cup low fat grated cheese
1 grated zucchini (drained well)
1/2 cup italian bread crumbs
1 beaten egg
salt and pepper to taste
1 tablespoon garlic powder

Mix ingredients and form into patties

Cokk on medium in a non stick pan with a drizzl eof olive oil

Cook until lightly browned on both sides

Applewood turkey tenderloin with sauteed pumpkin & turkey bacon bits over creamed pumpkin puree with roasted pumpkin seed garnish

Birthday cake

I love the 80's Cake Set

Chicken & dumplings~

Asian style spicy shrimp & vegetables over Chinese vermicelli

Spicy chicken sausage meatballs in a light ricotta & spinach cream sauce with diced carrots over vegetable rotini

Tilapia Tacos

This served 2 but with easily 2 servings leftover



2 large pieces of tilapia

1 small yellow onion

1 small tomato diced (or 2 plum tomatoes diced)

½ cup fat free or light sour cream

½ cup shredded or chopped lettuce

½-1 cup salsa

2-3 tablespoons of cilantro (optional)

¼ cup fat free shredded cheese (or lowfat or regular whatever you like)

1 cup brown rice (instant)or white is fine

½ cup black beans (canned is fine)

1 packet taco seasoning

½ cup water

1 pack of fat free flour tortillas (or any flavor you like)



In a large non stick skillet add one table spoon of olive oil, in addition spray pan with cooking spray (unless you want to use more olive oil)

Dice yellow onion and cook the onion until translucent (add salt and pepper to taste-not too much as the taco season will give good flavor)

Add tilapia-cook on medium heat for 3-5 minutes on each side

Once fish has cooked color on both side start to break up into chunks in the pan and add taco season and mix gently- Reserve ¼ taco seasoning for rice…

In a separate saucepan add ½ brown rice with ½ water, once water begins to boil turn off heat but leave pot on stove and put the lid on for 15 minutes.

After rice has absorbed all the liquid add black beans add remainder of the taco season then mix and cover for 5 more minutes (I added a little extra salt and pepper too)

You can pre-load your tacos or put all the ‘trimmings’ in side dishes if you are serving guests-I put sour, salsa, cheese, lettuce on the side if it’s for company so they can dress the taco as they wish. Or if not serving right away you don’t want tacos to get soggy so put all the trimmings on side…

*The cilantro was to add to the salsa if desired

Lasagna Rolls (with lean sirloin)

I used:

1 box lasagna noodles boiled (I actually used no bake and soaked them in water to make them soft again

1 pound ground lean sirloin (or ground turkey or chicken)

1 jar tomato sauce (or homemde if you have it)

1 small white/yellow onion diced

1 clove garlic diced

1 cup low fat skim ricotta

2 cup thawed chopped spinach

salt, pepper

Cook and season meat in a non stick skillet with one tablespoon of olive oil or cooking spray.Cook until meat is browned. Set aside to cool

Mix ricotta, spinach and meat in a bowl

Take softened noodles and lay flat add a spoonful of meat mixture onto noodles and roll up. , lay seam side down.

Place in baking dish and cover with tomato sauce and warm in oven on 350 for 10-15 minutes.
*If you use the no bake noodles*
Follow same instructions but instead of warming in over put under broiler on baking sheet for 3-4 minutes until cheese melts on top.

Egg muffins~different versions posted with the basic outline for recipe and instructions...

Above: Fresh spinach, lean ham, goat cheese,

tomato and bacon bits

I used:

1 container of egg beaters

1/4 cup low fat shredded cheddar cheese

1 small tomato diced

diced turkey

diced lean ham

Spray muffin tins with cooking spray and add diced veggies and meat even distributed into tins.

Add egg mixture over top and add salt and pepper to taste

Bake on at 350 for 25-30minutes (tops wi,l begin to brown when they are baked)

* Muffins will drop once they are tsaken out of the oven

**I added a few extra pictures of different types of egg muffins i have made...

Turkey and peppers

Ham & cheese

Tomato, green onion, turkey, cheese

Mexican with black beans