Healthy, Recipes

Pan-fried Orange Glaze Grouper

For Christmas Eve this year my sister-n-law and I decided to do something a little different… 

In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve. 

This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken! 

This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself. 

Serve this fish with my Garlicky Ginger Green beans and white rice. 

Ingredients

  • 6 -4 oz. portions Grouper or white filets
  • 6 Clove Garlic
  • 1 tablespoon Ginger
  • ½ teaspoon Red Chili Paste
  • ¼ cup Orange marmalade
  • 1 tablespoon Soy sauce, low sodium
  • 1 teaspoon pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Rice wine vinegar
  • 2 teaspoon Sesame oil
  • Zest of one orange, for garnish
  • Green onions, for garnish

Cilantro, for garnish

Instructions

Preheat oven to 400 degrees F

In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste.  Stir until thoroughly combined and just beginning to boil. Set aside.

Add olive oil to an ovenproof frypan and turn to medium high heat.  As it warms, pepper both sides of the fish and add to the frypan.  Sauté fish 3-4 minutes until browned.  Flip filets over and spoon about a tablespoon of sauce over each filet. 

Place in the oven for 5-6 minutes until the fish flakes easily.

Spoon remaining sauce over baked portions.

Top with orange zest and cilantro.

Healthy, Recipes

Alfredo Squash & Zucchini No Noodle Lasagna

This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.

Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.

INGREDIENTS

  • 1 1/2 pounds zucchini (about 3 large)
  • 1 1/2 pounds yellow summer squash (about 3 large)
  • 1 (15 ounce) container low-fat ricotta cheese
  • 1 jar Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon truffle olive oil, optional
  • ½ cup bacon, crumbles
  • ¼ teaspoon salt
  • ¼ teaspoon pepper 
  • 1 cup shredded chicken

INSTRUCTIONS

Preheat the oven to 325 degrees F.

Grease a deep 9×13 inch baking pan.

In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.

To assemble lasagna, spread 1/2 of the Alfredo  sauce into the bottom of the prepared pan.

Then layer 1/2 the squash &  zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.

Healthy, Recipes

KETO Cauliflower Stuffed Peppers

There’s something about the smell of stuffed peppers that gets me every time. It’s the best of simple ingredients–fresh beef, onions, tomatoes, cheese and seasonings that come together in their own little portable, edible bowls. 

In this recipe, I slashed the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.” 

INGREDIENTS

  • 1 head cauliflower, riced 
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pint sliced mushrooms 
  • 1 lb. ground Italian sausage 
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce 
  • 1 1/2 tsp. dried Italian seasoning 
  • 1 ½ tsp. Garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 4 bell peppers, tops and cores removed
  • 1 cup. shredded Mozzarella cheese
  • 2 tbsp. beef broth 

INSTRUCTIONS 

Preheat the oven to 400°

In a large skillet over medium heat, heat oil. Add ground sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Place cooked meat aside. 

In the same skillet, cook onion and mushrooms  until soft, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute more. 

Cut the cauliflower into large chunks and place in a food processor. 

Add to the skillet with other veggies and sauté for 5-8 minutes. 

Return sausage to skillet, and stir in diced tomatoes and tomato sauce. Season with Italian seasoning, garlic powder, salt, and pepper. 

Let simmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon sausage mixture into each pepper and top with cheese.

Pour the beef broth into the bottom of the dish, then cover the baking dish with foil.

Bake until peppers are tender, about 35 minutes. Uncover and bake until the cheese is bubbly, 10 minutes more.

Healthy, Recipes

Taco Cauliflower Rice Casserole

The BEST Keto Taco Casserole is here!

This Keto Taco Casserole is loaded with cheesy taco goodness without any of the carbs. This low carb friendly dish really hits the spot.

I’m a big fan of casseroles because they allow for easy cleanup, and are great for meal prep. This keto taco casserole is sure to be a regular on your meal plan!

INGREDIENTS

  • 1 tablespoons olive oil
  • 6 cups cauliflower rice
  • 2 cloves garlic minced
  • ½ onion, chopped
  • 1 1/2 lb ground beef
  • homemade taco seasoning, two tablespoons store brought
  • ¼ cup water
  • 14 oz canned diced tomatoes
  • 1 cup canned black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 tbsp chopped cilantro leaves
  • 2 limes sliced into wedges

HOMEMADE TACO SEASONING

  • 1 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper

INSTRUCTIONS

To make the homemade taco seasoning, add all ingredients to a small bowl and whisk until evenly mixed. Set aside. 

Add oil to a large pan or skillet and bring to medium-high heat. 

Add in cauliflower rice. 

Cook, stirring occasionally, until tender. Drain and place cauliflower into a bowl to set aside.

In the same pan, add garlic, onion, ground beef and bring to medium-high heat. 

Cook until ground beef has browned, crumbling the ground beef as you cook it. Drain out excess fat.

Sprinkle taco seasoning across ground beef. 

Stir in the black beans. 

Add ¼ cup water and diced tomatoes (including the liquid). Stir and cook on medium heat until everything is evenly mixed and the sauce has thickened.

Add the cauliflower rice back in and mix with the taco meat, cooking for a few minutes on medium heat. Drain any liquid from the pan. 

Add taco cauliflower rice into a 9 x 12 inch casserole pan. Sprinkle cheese across the surface. 

Bake in the oven at 350F for about 10 minutes or until the cheese is melted.

Garnish with cilantro. 

Serve with lime wedges.

Healthy, Recipes

Southwest Salmon Burgers with a Chipotle Drizzle

These Salmon burgers are so deliciously satisfying plus a light and healthy alternative to a regular burger. Each bite is hearty and juicy bursting with southwest flavors and topped with a creamy Chipotle sauce that takes it to Rockstar status. 

Here’s what to know about making this salmon burger recipe:

Fresh Salmon… I like to use fresh salmon but you can use canned too. 

A food processor is handy, but a knife works too! 

Refrigerate before cooking. Firming the burgers for 15 minutes does wonders for the texture.

Pan fry for 5 minutes per side. 

They will come out lightly crispy on the outside and browned to perfection.

Once you’ve cooked up your salmon burger, pair it with this tasty and delicious Chipotle drizzle for maximum deliciousness!

INGREDIENTS

  • 1 ½ pounds salmon, cut into ¼-inch cubes
  • ¼ cup green onion chopped
  • ½ cup fresh corn
  • ½ cup zucchini, diced fine or grated
  • 2 cloves garlic
  • ½ cup cilantro, chopped
  • 1 can black beans, drained
  • 1 avocado
  • juice of ½ lime
  • 1 egg
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 teaspoons chili powder
  • ½ teaspoon sea salt
  • olive oil
  • ½ cup mayo
  • 1 tablespoon water

Chipotle Drizzle

  • ½ cup whole milk Greek yogurt, (*see vegan note)
  • ¼ cup mayonnaise, (Sir Kensington’s is best here)
  • 1 chipotle pepper from a can of chipotles in adobo sauce
  • 1 garlic clove, peeled
  • 1 teaspoon lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Sea salt and freshly ground black pepper

INSTRUCTIONS

In a large bowl, using your hands combine the salmon, green onion, corn, zucchini, garlic, cilantro and ½ of the black beans.

In a food processor combine the remaining black beans, avocado, lime juice and pulse well. Add egg and the spices, pulse until blended.

Add the mix to the salmon mixture and stir well. Refrigerate for 15 minutes. 

Heat a large pan with a small amount of oil. 

Fry patties over medium heat for 4-5 minutes on each side.

Serve over salad or with a bun!

Don’t forget the Chipotle drizzle!

Chipotle Drizzle

In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.

Store in a small jar in the fridge, or in a squirt bottle for easy use.

Keeps up to 2 weeks.

Healthy, Recipes

Cabbage Roll Casserole

This Cabbage Roll Casserole Recipe makes dinner easy, delicious, and keto friendly. It’s the perfect all-in-one meal to satisfy any comfort food craving. Another great thing about this cabbage roll casserole is that it can be prepared the night before and then simply baked before serving. This makes it the perfect meal for guests and busy weeknights! 

Feel free to switch out the turkey for ground beef, cheddar instead of mozzarella or rice instead of cauliflower. This recipe can be customized to whatever you want! 

Ingredients

  • 1 tablespoon Olive Oil
  • 4 cloves Garlic (minced)
  • 1 small yellow onion, chopped
  • 1 pound Ground Turkey
  • 1 pound Ground Mild Italian Turkey
  • 1 ½ teaspoon Sea salt
  • ½  teaspoon Black pepper
  • ½ teaspoon Garlic powder
  • 2 tablespoon Italian seasoning
  • 1 medium head Cauliflower (riced; about 4 cups)
  • 3/4 medium head Cabbage (chopped/shredded; about 6 cups)
  • 3 cup Marinara sauce
  • 3 cup Mozzarella cheese, shredded

Instructions

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook for up to a minute, until fragrant.

Increase heat to medium-high. Add the ground meat. Season with seasonings.

Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.

Meanwhile, preheat the oven to 350 degrees F.

In a 9×13 baking dish, stir together the rice cauliflower, and chopped cabbage. 

When the ground turkey is cooked through, stir in marinara sauce and pour over cabbage and cauliflower rice. Fold in 2 ½ cups cheese, save the remaining cheese for topping. 

Bake for about 30 minutes, until the cabbage is crisp-tender.

Top with shredded mozzarella. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

Healthy, Recipes

Lemon Pepper Salmon

This baked lemon pepper salmon only takes 12 minutes in the oven before dinner is served! 

This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!

Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.

Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes. 

INGREDIENTS

2 5-oz. salmon filets

1.5 teaspoons lemon pepper

salt, to taste

2 lemon, sliced into wheels

Lemon zest, for garnish

INSTRUCTIONS

First, preheat the oven to 400ºF.

Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.

Next, prepare a baking sheet with foil and cooking spray.

Then place the salmon filets on top skin-side down.

Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.

Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a

Healthy, Recipes

Roasted Veggie Salad

Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp!  So good!

Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like. 

You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.

INGREDIENTS

  • 1 lb. zucchini, cut into quarters
  • 1 pint cherry tomatoes
  • 1 red onion, cut into quarters
  • 3 cloves garlic, minced
  • 2 tablespoons Olive oil
  • 2 tablespoon honey
  • 1 teaspoon Trader Joe’s Citrusy Garlic seasoning
  • ½ teaspoon smoked paprika 
  • Salt and Pepper

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place vegetables in a large bowl, toss vegetables with the rest of the ingredients. 

Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil. 

Roast in the preheated oven for 15 minutes.

Remove and toss, return to the oven and roast 10 minutes longer.

Healthy, Recipes

Tangy & Sweet Grilled Shrimp

I love grilled shrimp… this is my go to marinate! 

It’s the perfect weeknight meal or poolside dish!

They are super quick, full of flavor, and so easy to whip up.  Everyone will absolutely love and devour them!!

Grilling shrimp is my favorite way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade. 

You can serve them on a platter by themselves, over buttery pasta, rice or my favorite roasted vegetables!

Don’t forget to grab a glass of Scout & Cellar Dove Hunt Dog Sauvignon Blanc!

INGREDIENTS

  • 1 pound jumbo shrimp peeled and deveined
  • 1/2 cup olive oil
  • ½ cup honey
  • 1/4 cup red wine vinegar
  • 2 Tablespoons liquid aminos or soy sauce
  • ¼ cup white wine such as Scout & Cellar Dove Hunt Dog Sauvignon Blanc
  • 3 garlic cloves minced
  • 1Tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon lemon juice
  • Lemon zest
  • Chopped parsley
  • salt and pepper

INSTRUCTIONS

Mix all ingredients in a bowl & marinate for 20-30 minutes.

Save some marinate for brushing while grilling 

Healthy, Recipes

Beyond Burger Salad

I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!

Have you never heard of The Beyond Burger™? 

It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious! 

Skip the meat and try this vegetarian alternative instead!

This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.

Ingredients:

Burgers:

  • 1 package Beyond Burger
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon each salt & pepper 

Caramelized Veggies

  • 1 small onion, thinly sliced
  • 1 pint sliced mushrooms 
  • 1 red bell pepper, thinly sliced 
  • 2 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon Liquid Aminos, or soy sauce 
  • Handful of Arugula & Baby Spinach

Instructions:

For the Caramelized Veggies:

In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. 

Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. 

Add the red peppers, stir and cook for 1 to 2 minutes. 

Add chopped garlic and red pepper flakes, stir. 

Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm. 

For the Burgers: 

Preheat the grill pan and olive oil over medium high heat. 

Mix beyond burger meat with seasoning.

Make 5 patties. 

Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes. 

Assemble Salad:

Place a handful of arugula and baby spinach on a plate.

Place the burger on top of greens and top with the Caramelized Veggies. 

Drizzle your favorite dressing & enjoy!