When You Don't Have Time for Rubio's...

So, after watching two episodes of "Diners, Drive-Ins, and Dives" last night, both of which showed fish tacos as specialties at different restaurants, I couldn't take it anymore.  I HAD TO MAKE SOME FOR MYSELF! Now, we all know that Rubio's has like the best fish tacos ever, but I eat healthy as often as possible and really wanted to take advantage of being on Spring Break by cooking in my own kitchen. At Sprouts, I saw that they had both cabbage and cod on sale. I knew that it was no coincidence, and fish tacos were in my near future.

INGREDIENTS (serves 2): 

-1 lb. fresh cod
-1/3 of a head of shredded green cabbage
-1 c. fat free, European style sour cream
-3 limes
-1/2 t. garlic powder
-1/2 t. onion powder
-1/2 t. paprika
-1/2 t. chili powder
-1 t. olive oil
-Whole wheat corn tortillas

Cut the cod into large chunks, just small enough to fit into a medium-sized mixing bowl, add the juice and zest of two limes, garlic and onion powder, paprika, chili powder, and olive oil.  Coat fish, and refrigerate for an hour.  Then, heat a large skillet over medium-high heat, and cook the cod for 5-6 minutes per side.  While the fish is cooking, I like to shred the green cabbage, but if you bought it pre-shredded, you can skip that step. Next, thoroughly mix the sour cream with the juice and zest of one lime. Once the fish is done, flake into bite-sized chunks.  Place as much fish as desired on the tortilla, then, top with shredded cabbage, lime sour cream, and either salsa or hot sauce.  Enjoy this light, fresh meal on a hot summer evening, or if you're at all like me, when you're sitting at home wishing you were in San Diego. ;)

Could It Really Be?? Turkey, Apple, and Brie?

Wow!  So, it has been FOREVER since I've posted a new recipe up here.  Sorry guys.  As a teacher, it seems as though I fall off of the face of the earth between October and January.  Add on top of that an upcoming bridal shower, Vegas Bachelorette Extravaganza, and a wedding, and I would say you have one crazy, but excited girl on your hands!  Anyway, back to the food, which is why I'm sure you are visiting my blog...

I am a baby, and at anything less than 60 degrees, I freeze.  Conversely, I despise temperatures over 85 degrees.  Yeah, I know what you're thinking. "Why on Earth do you live in Arizona, then?"  Trust me, if I didn't absolutely adore my job, I wouldn't live here.  I'd be in SD in a heartbeat!  Speaking of Cali, I was oddly enough inspired by Diego for my latest creation.  No, it's not sushi, the latest juice craze, or a seafood specialty.  When I say I was inspired, I mean I was inspired to get back into the swing of things in the healthy eating and exercising department!  I'm down about 30 pounds since August (slow, but steady), and I fell off the wagon just a bit during the holidays.  Overall, I did well, but now it's crunch time!  I have a gorgeous bridesmaid dress to fit into on March 15th, and the Vegas festivities take place on February 7th.  Needless to say... It's GO time!  :) 

The premise of this recipe is super simple:  hearty, warm, and healthy.  It's roomie approved; so, you know it's got to be good!!! Enjoy <3

 

 

 

Turkey, Apple, and Brie Meatloaf

 

 

Ingredients (serves 4):

 

1 lb. Extra Lean Ground Turkey Breast

1 finely chopped Jonagold or Fuji apple

1/4 c. plain bread crumbs

3 individual wedges of brie-style spreadable cheese

2 t. ground sage

1 t. paprika

1/2 t. crushed red pepper

1 t. dried rosemary

salt and pepper to taste

8"x 8" square pan

 

 

First, combine all of the ingredients, with the exception of the cheese wedges, in a large bowl.  Mix with your hands.  Take roughly half of the turkey mixture, and press it into a loaf shape in the pan.  Then, open the three wedges of brie, and line them up in the center of the loaf.  Take the remaining half of the turkey mixture, and place it on top of the brie.  Make sure the completely cover the cheese, and keep the loaf an even thickness to ensure that it cooks properly.  Bake at 375 degrees for 30 minutes.  Then, raise the temperature to 400 degrees, and bake for 10 more minutes.  Always use a meat thermometer!  Everyone's ovens are different.  You're looking for an internal temperature of 180 degrees. :)  

Stuffed Turkey. NOT a Thanksgiving Dinner...

Maybe I've been watching too many Food Network shows lately or something, but I've recently become obsessed with stuffing things. Stop it.  Inappropriate.  Anyway, MOVING ON...

I made a huge batch of my tomato basil sauce the other day (the recipe is on my blog), and I've been trying to think of what I can use it with.  Then, it occurred to me that I had two packages of ground turkey in my freezer; so, what do I do?  I decide to make some turkey meatballs.  Then, I take it one step further.  I stuff them.  Ohhhhh yeahhhhh.


Mozzarella Stuffed Turkey Meatballs

Ingredients:

-2 lb. ground turkey breast
-2 eggs
-1/4 c. Italian seasoned bread crumbs
-1 t. paprika
-1 t. Herbs de Provence
-1 T. fresh basil, finely chopped
-1 T. fresh oregano, finely chopped
-1/2 t. crushed red pepper
-1/4 c. parmesean cheese
-1 t. garlic powder
-1 t. onion powder
-1 c. shredded mozzarella
-salt and pepper to taste

Combine all ingredients, except for the mozzarella cheese, in a large mixing bowl.  Do not overmix, but make sure all ingredients are blended together well. The mixture should make about sixteen decent-sized meatballs.  I find that it is easiest to roll the mixture into standard meatballs first, and then, using your thumb, poke a hole into the center of the meatball.  Place about a tablespoon of shredded cheese into the center of the meatball and spread the meat back over the hole to seal. The meatballs should bake on a greased cookie sheet for about twenty minutes at 350 degrees.  After twenty minutes, take the meatballs out of the oven, and allow them to rest (you can check for thorough cooking at this point if you'd like).  Enjoy them with your favorite pasta, sliced up in an omelet, or on a bun for a delicious sub.  I really recommend topping with my tomato basil sauce. :)

When I Say Apple, Y'all Say Cheddar!

Alright, so this post is going to be short and sweet.  Why, you ask?  Well, I'm just flat out exhausted!  A long, testing-filled day at school, combined with a tiring (in a good way) aerobics video makes for one wiped-out teacher. I know that I've posted a turkey burger recipe before, but if you're like me, and you like to keep things healthy, then you can never have too much of a good thing.  I enjoy recipes where you have one protein to buy but countless ways to prepare it.  The apples keep the turkey moist, and the low-fat cheese oozes just enough to create the perfect crust on the outside of the patty.  Y-U-M.  YUM.


APPLE CHEDDAR TURKEY BURGERS

Ingredients (4 servings):

-1 lb. extra lean ground turkey
-1 gala apple (finely diced)
-1/2 c. 2% shredded sharp cheddar cheese
-salt and pepper to taste
-1/2 t. garlic powder
-1/2 t. ground sage
-1/4 t. crushed red pepper
-1/2 t. lemon pepper
-1 egg white

Combine all ingredients together in a large mixing bowl.  Separate the meat into four equal portions.  press into patties about a half an inch thick.  Over medium high heat, cook the burgers for 5-7 minutes per side.  The turkey should be completely white on the inside.  Pink is NOT okay! Enjoy :)

You Can Never Have Enough Salmon!

So, my school started its own version of The Biggest Loser last week, and I decided to enter it with my team lead as my partner.  I have since been like a crazy scientist in the kitchen, trying to find new ways to prepare protein and veggies.  I've completely given up carbs, whole grain and all for the time being.  As you can imagine, food starts to get a little boring when the protein options are limited to boneless/ skinless chicken breasts, extra lean turkey, salmon, any white fish, and tofu.  I love all of the above minus the tofu, but it can get a little boring eating the same thing all the time. Yesterday, right before I threw in an aerobics dvd, I threw a filet of salmon, fresh green beans, and baby carrots on a baking sheet.  I waved my magic wand of spices and ended up with a delicious, healthy dinner.


HERB-COATED SALMON WITH ROASTED VEGGIES

Ingredients (serves 2):

10-12 oz. salmon fillet, skin removed
1 lime
1 T. herbs de provence
2 t. olive oil
1 t. garlic powder
salt and pepper to taste
1 1/2 c. baby carrots
1 1/2 c. green beans

Combine spices with olive oil and smooth "paste" over the top of the salmon fillet.  Squeeze the juice of a lime over the top of the coated salmon.  Sprinkle on some salt and pepper.  Place the salmon fillet in the center of a baking sheet.  Surround the salmon with the carrots and green beans.  Lightly drizzle some olive oil over the veggies, and season them with salt and pepper as well. Bake for 30 minutes at 350 degrees.  Enjoy!

I Bet You Can't Say It 10 Times Fast... Spicy Citrus Salmon Pasta Salad

Have you ever had one of those days where you were literally down to the last few items in your refrigerator?  Well, that was me today.  Since sugar-free Jell-O isn't really the dinner of champions, I had to think a bit outside of the box on this one.  I have a well-stocked kitchen in the spice deparment; so, as long as I have some kind of meat in the freezer, I can usually whip up a tasty dinner at the last minute.  Today was no different.  I found myself staring aimlessly into the spice cabinet, pulling out cayenne pepper, lemon pepper, garlic powder, and just about anything else that sounded remotely appetizing.  So, here I am chillin' with about six different spices and a bottle of olive oil.  I suppose a spicy paste isn't a meal on its own; so, I shifted over to the freezer.  The first thing I saw was a lovely salmon fillet.  PERFECT.  Now, I usually try to watch my carbs, but since my mom just bought mw some homeade linguine from a little shop in Pinetop, I figured I would make an exception and create something new and fresh for the summer.  Mission accomplished.  Light, packed full of protein, and simple, this is a last-minute recipe to be proud of.


SPICY CITRUS SALMON PASTA SALAD

Ingredients (3 generous servings):

- 8-10 oz. salmon fillet (thawed, skin removed)
- 1/4 t. cayenne pepper
- 1 t. herbs de provence
- 1/2 t. paprika
- 1/2 t. garlic powder
- 1/2 t. lemon pepper
- salt to taste
- 3 T. olive oil (separated, one T. for salmon, two for pasta)
- juice of 1/2 a grapefruit
- juice of 1/2 an orange
- juice of 1/2 a lemon
- zest of a lemon
- 1 box of whole wheat linguine
- 1/4 c. fat-free feta
- 3 T. reduced-fat parmesean
- 2 c. spinach
- 1 c. steamed brocolli

Rub salmon with olive oil.  Then, sprinkle on all of the spices listed above.  Squeeze the grapefruit juice over the salmon, and pop on a foil-lined baking sheet.  The salmon will bake for roughly 20 minutes at 350 degrees. While the salmon is in the oven, cook the linguine until al dente. Drain the pasta, and put it back into the hot pot.  Add in the reserved two tablespoons of olive oil, fat-free feta, parmesean, spinach, brocolli, lemon zest/ juice, and orange juice.  Gently combine, allowing the spinach to wilt a bit.  When the salmon is done, flake it up with a fork, and add to the pasta mixture.  Do not overwork.  The salmon will break down too much, and lose its texture.  Serve either warm or room temperature.  Enjoy. :)

Tomato Basil Sauce With a KICK!

Alright, so, I know that most people tease me because I call myself a mutt.  It really is true though.  I have a little bit of everything in my blood.  There is one nationality that I am lacking though... ITALIAN!  Seriously?  Some of my best recipes are my versions of classic Italian dishes.  What is one of the most important parts of a good Italian meal?  The sauce, of course!  I developed this recipe over six years ago, and I haven't changed it since.  For my friends that are a little wimpy in the spice department (especially my friends from WISCONSIN), this sauce is equally as delicious without the crushed red pepper.   Whether you pair this simply with some al dente pasta, or it becomes a vital element of a chicken parm, this sauce will not disappoint. 



SPICY TOMATO BASIL SAUCE

Ingredients:

- 2 28oz. cans of crushed tomatoes
- 1 6oz. can of tomato paste
- 1/2 c. fresh basil leaves, torn
- salt and pepper to taste
- 1 T. olive oil
- 1 T. fresh chopped parsley
- 1 T. fresh oregano
- 1 T. fresh marjoram
- 1 T. minced garlic
- 1 t. paprika
- 1 T. sugar
- 1 t. onion powder
- 1/4 t. ground nutmeg
- 1/2 t. crushed red pepper flakes
- 5 roasted Roma tomatoes, roughly chopped (15 min. at 350 degrees)


Combine all ingredients together.  This recipe can either be cooked in a crock pot for six hours on low, or stove top over medium-low heat for two hours.  Yes, those are seriously the only directions.  ENJOY.