Fruit Dip

This is such a delicious and light fruit dip. Great for summer parties!

FRUIT DIP
1 pint vanilla yogurt
1 pint light cool whip
1 pkg. vanilla pudding

Mix together! I just whipped it with a wire whisk, but I am sure you could use your kitchenaide. It is that easy!

Broiled Brocoli

I know this is a crappy picture, but I forgot my camera and I had to use my phone. I will update it later. Let me know what you guys think of this one. I was really surprised at how good it was. This is such a delicious treat. I could it a giant plate full! This is my friend Stephanie's recipe. She said her kids LOVE it!

BROILED BROCCOLI
Cut up fresh broccoli into bite size pieces. Spread broccoli on a cookie sheet and drizzle with Canola oil and kosher salt. Broil for 3 minutes and stir and broil for another 3 minutes. Then ENJOY!!!

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.

Teriyaki Chicken with baked Brown rice and steamed carrots

So I know this isn't the fanciest meal, but this is a staple at our house. Jake would starve without rice and chicken. It is a quick and healthy meal that my WHOLE family loves. The rest of the week Jake might starve, but today he eats like a king! HA!

Teriyaki Chicken

This chicken was SOOOO easy and really good. I did cook it a little to long and I think it would be a lot better if I had cooked it only 40 minutes with the tenders and 50 minutes with breasts. My sister in law taught me this one. All I did was put frozen chicken tenders in a 9 X 13 casserole dish and pour Yoshida's Sweet & Savory sauce on top. Then I cooked it uncovered for 50 minutes at 375*. Super easy and really good. BBQ sauce would be really good too.

Melanie's Baked Brown Rice

1 1/2 C brown rice

2 1/3 C water

2 tsp. olive oil

1/2 tsp salt

Spray a small casserole dish. Pour in rice. Boil water in microwave with salt. Add to rice then add oil. Cover with tinfoil and bake for 1 hour at 375*. Fluff rice and cover with dish towel. DO NOT DOUBLE

And last but not least I steamed some veggies in my steamer and put a little butter and italian herb seasoning on top and they were delicious!