Pan-seared Tilapia with Quinoa & Parsley vinaigrette

This was interesting. I saw it on Biggest Loser and thought I would try it. The Quinoa had a very strong Garlic flavor. It was good in small amounts. The vinaigrette was pretty good too. They used Halibut, but I used Tilapia. Not sure if it would have made much of a difference. My kids LOVED the green beans.

Ingredients

For the quinoa: 2 teaspoons extra virgin olive oil

1 shallot, finely diced

1 clove garlic, finely diced

1 cup uncooked quinoa

1 cup low (or no) sodium chicken or vegetable stock

For the vinaigrette: 3/4 tablespoon shallots, finely diced

1 tablespoon red wine vinegar

2 teaspoons extra virgin olive oil 2 tablespoons fresh flat leaf parsley, roughly chopped

1 teaspoon olive oil

4 four-ounce Tilapia filets

Method:

• Heat a medium sauce pan over medium high heat, add the olive oil and sweat the shallot for 2 minutes stirring constantly.
• Add the garlic and cook for an additional 2 minutes.
• Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer.
• Reduce heat to simmer gently for about 15 to 20 minutes or until the quinoa is tender but not mushy.
• Meanwhile to make the vinaigrette, place the shallots and vinegar in a medium mixing bowl.
• While whisking, slowly drizzle in the olive oil.
• Add the parsley and season the vinaigrette with salt and pepper to taste.
• When ready, remove the quinoa from the heat and let sit for 5 minutes. After 5 minutes, fluff with fork and reserve.
• To cook the Tilapia: Place a large nonstick sauté pan over medium-high heat and drizzle with the remaining oil.
• Place the fillets in the hot pan and cook for 4 minutes, or until the fillets are golden brown on the bottom.
• Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy.
• To serve: Divide the quinoa evenly among 4 serving plates, top with halibut and drizzle with parsley vinaigrette.

January Menu #4

Monday - Pan-seared Tilapia with Quinoa & Parsley vinaigrette (Biggest Loser Recipe)

Tuesday - Rosemary lemon herb roasted chicken with veggies

Wednesday - 10 YEAR ANNIVERSARY - OUT TO DINNER-

Thursday - Crock pot Santa Fe Chicken (Weight Watcher recipe)

Friday - Baked Chipotle Sweet potato fries

Saturday - Crepes

Sunday - Crock pot Italian Chicken

Sesame Beef Stir Fry

This is delicious! I was out of brown rice today so I used cal-rose white sticky rice and I have to say the brown rice tastes a lot better in this recipe.

Sesame Beef Stir Fry

2 portions brown rice (about 1/2 cup uncooked

2 portions lean ground beef (about 1/2 lb)

1 T. toasted sesame oil

2 cloves garlic, minced

3 green onions, sliced

1 cup broccoli slaw (I couldn't find any at the store so I used cole slaw and it tasted the same)

1 cup napa cabbage, shredded

1 T. lite soy sauce ( I was out so I used Yoshida's sweet & savory sauce and it was delish)

crushed red pepper flakes to taste

1. Prepare brown rice according to its package directions.
2. WHile the rice is cooking, in a medium skillet or wok, brown the ground beef over medium heat, until no longer pink. Remove the beef from the skillet, drain and set aside.
3. Heat sesame oil in the skillet over medium - high heat. Add garlic and green onions; stir fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir fry for 2 more minutes.
4. Return the cooked ground beef to the skillet with the rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are well combined and heated through, about 2 minutes.
5. Divide into 2 portions
6. I double this recipe because otherwise it doesn't make very much.

Buttermilk Syrup

I know this isn't on the menu this week, but I got up this morning and wanted to make something yummy for my kids (they don't have school today.) So I made them french toast with homemade buttermilk syrup. I love this stuff. I could literally drink it.

Buttermilk Syrup

1/2 c buttermilk (substitute 1/2 T vinegar with the rest milk)

1 c sugar

1 cube butter (real not margarine)

1 tsp. light corn syrup

1/2 tsp. vanilla

1/2 tsp. baking soda

In a saucepan combine: buttermilk, sugar, butter & light corn syrup. Bring to boil. Remove from heat and add: vanilla & baking soda. Stir with a wire whisk and be careful it really foams up! I usually double the recipe. It lasts quite a while in the fridge.

Peel a Pound Soup

Peel a Pound Soup

1 head cabbage (I used 1/2 a head) chopped

6 lg. onions (I only used 2), chopped

1 lg. green pepper

1 lg bunch celery

1 qt. tomatoes

1 pkg onion soup mix

1 qt. chicken broth

I also add 1 lb hamburger

Put in large pan - Bring to boil. Simmer until done add salt & pepper to taste.

Don't let the cabbage and onions scare you away from this soup. It is really good. My kids even liked it. Super filling and the legend says you can eat as much as you like without adding any pounds. That is without the hamburger of course. It makes a ton too!

Rosemary Ranch Chicken Kabobs

I LOVE these! They are always so tender and juicy! I know that sounds like a Burger King commercial, but it's all I know! I tried doing them in kabobs and grilling a whole breast. The breast where good, but the kabobs where better.

It was fun to grill outside in the winter!

Rosemary Ranch Chicken Kabobs

1/2 c olive oil

1/2 c ranch dressing ( I use Gregg's from Costco)

1 T. minced fresh rosemary (dried works as well)

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

1/4 tsp black pepper, or to taste

3 T Worcestershire sauce

1 tsp. white sugar, or to taste (optional)

5 skinless boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt. lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Note: this recipe works well for beef and shrimp.

Taco Soup

This is a staple at our house. It is something that is easy to store and most of us usually have on hand.

Taco Soup

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn, drained

2 cans diced tomatoes

1 lb hamburger, browned

1 packet taco seasoning.

Brown your hamburger and drain. Mix with taco seasoning and add to pot with beans, corn and tomatoes. mix together and cook on medium until warm. Serve on top of tortilla chips or Frito's. You can top with sour cream, cheese, avocado, lettuce, or salsa.

January Menu #3

Monday - Taco Soup

Tuesday - Relief Society Mtg with Julie Beck!!!

Wednesday - Rosemary ranch chicken Kabobs

Thursday - Peel - a - pound soup

Friday - Leftover soup (Ryan is out of town) No cooking tonight!!!

Saturday - Sesame Beef Stir fry

Sunday - Becky's peanut butter bars

Lemon Bars

These were amazing! I couldn't get enough, and I don't usually like lemon stuff.

LEMON BARS

1	cup Gold Medal® all-purpose flour*
1/2	cup butter or margarine, softened
1/4	cup powdered sugar
1	cup granulated sugar
2	teaspoons grated lemon peel, if desired
2	tablespoons lemon juice
1/2	teaspoon baking powder
1/4	teaspoon salt
2	large eggs
	Additional powdered sugar

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1. Heat oven to 350°F.
2. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased 8-inch or 9-inch square pan, building up 1/2-inch edges. Bake crust 20 minutes; remove from oven.
3. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
4. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on wire rack, about 1 hour. Dust with powdered sugar. For bars, cut into 5 rows by 5 rows.

Chicken Cordon Bleu

This was awesome! It isn't a traditional cordon bleu, but my family really liked it. Quick and EASY!

Chicken Cordon Bleu

prep: 10 min

cook: 1 hour

8 to 10 pieces of chicken ( I used 30 frozen chicken tenders in 2 casserole dishes)

cream of mushroom soup

Swiss cheese

Packet of thin ham, any type

1 c. milk

1 c. sour cream

Place chicken in a 9 X 13 casserole dish. Place ham on top of chicken to cover chicken. Place swiss cheese on top of ham. In separate bowl mix cream of mushroom soup, sour cream, and milk; mix together. Pour on top of chicken. Salt and pepper to taste. Cook in oven 375* for an hour. Longer if chicken is frozen. Yummy on top of rice.

Stuffed Manicotti

This was okay! I would probably add some garlic if I make this again. It lacked the flavor I was hoping for.

Stuffed Manicoti

Meat Sauce:

3 C hamburger - browned

2 c water

4 tsp sweet basil

16 oz tomato sauce

1/2 c chopped onion

1 1/2 t. salt

2 T dry Parsley

Cheese stuffing:

12 oz low fat ricotta cheese

12 oz low fat cottage cheese

1 egg

1/3 c parmesan cheese

2 T. parsley

1/4 t. salt

Stuff uncooked shells. You can Freeze it at this point. When thawed bake covered with foil at 400* - 45 minute. Add 2 cup grated cheddar cheese - bake uncovered - 15 minutes.

Mrs. Fields Chocolate Chip Cookies

THESE ARE THE BEST!!!

Mrs. Fields Chocolate Chip Cookies

Cream together
1 cup butter
1 cup sugar
1 cup brown sugar

Add
2 eggs
1 tsp. real vanilla extract

Mix together
2 cups all-purpose flour
2½ cups oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop 1" balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.

Pot Roast

Tonight I made a pork roast. I purchased a kit at the store that had spices and a roasting bag together. I thought I would try it. This would have worked great if I hadn't doubled the cooking time. The roast was frozen when I put it in so I thought it would need more time. I will try this again, but when it says cook for 2 hours I will not cook it for 4. I put it with a garden salad with a little Gregg's ranch dressing and it was still edible. HA! This is going to be a great year of food for my family.

Homemade Mac n' Cheese

I really like this mac n' cheese. It was quick and easy and it tasted pretty good. Not the best, but pretty good.

Homemade Mac n' Cheese

from "Dining with Donny Osmond"

2 T. butter

2 T. flour

1 tsp. salt

1 tsp. dry mustard

2 1/2 c milk

2 c. shredded cheddar cheese

2 c dry macaroni

1/4 c buttered bread crumbs

Melt butter in saucepan. Remove from heat and add in flour, salt, and dry mustard. Slowly add milk and heat, stirring constantly until hot and thickened a little. Add 1 1/2 cups of the cheese. Heat and stir until melted. Meanwhile cook macaroni in boiling, salted water until done. Drain. Combine with sauce in a casserole dish and top with the remaining 1/2 cup cheese and bread crumbs. Bake at 375* until browned and hot.

Deluxe Turkey Dinner

This was probably the single WORST things I have ever made. It looked so good in the picture, but I didn't like the combination of flavors. Maybe if I put the zucchini on the side I would have like it. I thought I would love it because stuffing is one of my all time favorites, but was I wrong. Aubrey liked it though.

Deluxe Turkey Dinner

from "Eating for Life"

1 cup herb seasoned stuffing mix

1 cup fat-free, reduced sodium chicken broth

2 stalks celery, chopped

1/2 onion, chopped

4 portions turkey breast slices

freshly ground black pepper, to taste

1 zucchini sliced

1 squash, sliced

1 c whole-berry cranberry sauce

1. Preheat oven to 350*
2. Prepare stuffing according to its package directions, substituting fat-free chicken broth in place of butter. Add celery and onion to stuffing, and mix thoroughly.
3. Lightly coat an 8" X 8" baking dish with cooking spray. Layer turkey breast slices evenly into the bottom of the baking dish and season with freshly ground black pepper.
4. Evenly layer sliced squash on turkey, and top with a layer of cranberry sauce. Spoon prepared stuffing on top of cranberry sauce.
5. Cover with foil and bake until the turkey is cooked through, approximately 40 minutes.
6. Turn oven to broil setting. Remove foil and place under broiler for 5 minutes to brown the dressing.
7. Divide into 4 portions, serve and try to enjoy! HA1

January Week #2 Menu

Monday - Subway "Eat Fresh"

Tuesday - Deluxe Turkey dinner from "Eating for life"

Wednesday- Homemade Mac 'n Cheese

Thursday - Pork Roast with Potato Wedges and Mrs. Fields chocolate chip cookies

Friday - Stuffed Manicoti

Saturday -Left overs and breakfast! Gourmet I know!!

Sunday - Chicken Cordon Bleu

Beef Wraps

Ryan has my camera so when he gets home I will post the pictures of these delicious wraps. These are SOOOO good and easy. My friend Stephanie gave me the recipe she makes them ahead of time and sends them with her kids to school or takes them on a long ride and they stay good.

Beef Wraps

2 cups frozen red & green bell peppers
1/2 lb. thinly sliced deli cooked roast beef, cut into strips
1/4 cup Zesty Italian salad dressing
4 tomato-basil tortillas
1 cup shredded Monterey jack cheese

1. In medium nonstick skillet, cook and stir peppers over medium-high
heat for about 5 minutes or until tender. Add beef and salad
dressing, mix well. Cook until thoroughly heated.

2. Spoon beef mixture evenly down center of each tortilla. Sprinkle
with cheese. Roll up each tortilla. Makes 4 wraps.

I have been making these for awhile now so I don't follow this
exactly. I cook a roast in the crock pot (on low all day) and then
just shred the meat when it is done instead of the deli meat and I use
regular tortillas. I don't measure the dressing I just dump it in
unitl i like the taste. You can also use low-fat or fat free Zesty
Italian dressing. One other note: you need to use the monterey jack
cheese. I have made them with mozzarella & cheddar cheese and they
are not as good. I buy peppers when they are on sale and then cut them
up and freeze them. I hope you like them. They are super easy, fast
and yummy.

Hawaiian Chicken

Let's just say I won't be adding this recipe to my cookbook. The chicken seemed dry and it lacked any flavor. This is why I am doing this to go through my recipes and find the ones I LOVE. If you want to try this one let me know how it turns out for you. It was a really busy night for me an maybe I didn't make it with enough love. HA! HA!

Hawaiian Chicken

10-12 chicken breasts

salt

2 cans (15 oz) pineapple chunks

4 T cornstarch

2 T soy sauce

2 chicken bullion cubes

flour

cooking oil

1 c honey

1 1/2 c cider vinegar

1/2 t ginger

2 green peppers, cut into 1/4" strips

Roll Chicken breast in flour and sprinkle with salt. Brown in oil. Drain pineapple; reserve chunks, and pour juice into measuring cup. Ad water to make 3 cups. Add honey, cornstarch, soy sauce, ginger, bullion cubes, and vinegar; Bring to boil and boil 2 minutes, stirring constantly. Pour over chicken pieces in 2 quart baking dish. Bake uncovered for 40 min. Add pineapple chunks and green pepper. Bake 30 min loner or until chicken is tender. Serve with cooked rice.

German Meatballs

So the meatballs were a bit of a disaster. I should learn how to read! I got all my ingredients out and realized that it said Tomato SOUP not SAUCE. There is a difference. The other thing I neglected to notice was the fact that they take 2 hours to cook on the stove and 1 hour in the oven. I was thinking 30 minutes tops. Regardless of the earlier disaster, the meatballs were really good and I will make them again! So here is the recipe.

German Meatballs

2 lbs lean ground beef

1 large onion, diced

1 green pepper, diced

1 t salt

4 good dashes Worcestershire sauce

1 egg

1 c raw rice

1 1/2 t ground savory garlic powder

Mix together and make into balls

In another pan heat the

following:

4 cans tomato SOUP

2 cans water

6 squirts Maggi (German type soy sauce)

1 can beef consomme

2 bay leaves

Bring these ingredients to a boil. Drop meatballs in and let simmer (barely boiling) with lid for 2 hours on top of stove, stirring occasionally w

ith spoon OR

Bake in the oven for 1 hour at 400*

Chicken Tacos

Chicken Tacos

I got this recipe from the "Eating for Life" cookbook. I love these tacos! One of my favorites. If we weren't trying to eat healthier I would add sour cream and cheese!

1 T olive oil

4 limes, halved, divided

5 cloves garlic, minced, divided

2 tsp ground Cumin, divided

4 portions chicken ( the recipe calls for swordfish or tuna)

1 ripe avocado ( I use 3), peeled, pitted, and diced

1/4 red onion, minced

2 jalapenos, seeded and minced

2 T fresh cilantro, chopped

1 tomato

8 (6 inch) flour tortillas

8 lettuce leaves

1. Preheat grill to medium
2. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 tsp cumin in a shallow bowl or pie plate. Then add meat to this marinade and let soak for 15 minutes at room temperature, turning once after about 7 minutes.
3. While meat is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced tomatoes, onion, jalapenos and cilantro.
4. Place marinated meat on hot grill and cook for approximately 5 minutes, turn agnd grill for approximately 5 more minutes, until cooked throughout. Place meat on cutting board, let cool slightly, then slice into thin strips
5. Grill tortillas for about 30 seconds on each side
6. place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with portion of grilled, sliced chicken, and top with tangy avocado salsa. Fold and enjoy!

(Avocado salsa)