Saturday, October 29, 2011
Wednesday, October 26, 2011
I bought some pumpkin seeds last week to put on my salad and I wanted to find another way to use them.
I saw a recipe for using pumpkin seeds on tilapia this week and thought it sounded so good. And it was! I think this is my new favorite tilapia recipe.
Tilapia is a very mild fish, that’s why I love it so much. It cooks really fast and it contains Omega-3 which is good for your heart!
Throw your pumpkin seeds in the food processer with garlic cloves, parsley, and bread crumbs.
Brush your fish with olive oil
Sprinkle the tilapia with your crust
Bake at 375 degrees for 15 min.
I paired it with a side of sweet potatoes and brown rice!
Pumpkin Seed Crusted Tilapia
2 Tablespoon Pumpkin seeds (I used salted but unsalted will work just fine)
2 Tablespoon Italian bread crumbs
1 Teaspoon dried Parsley
2 clove Garlic ( or one large clove)
3 tilapia filets
1. Preheat oven to 375. Crush garlic with knife. Place seeds, bread crumbs, parsley, and garlic in food processer and pulse a few times.
2. Bush both sides of tilapia with olive oil.
3. Sprinkle crust mix on both sides of tilapia and bake for 15min
Saturday, October 22, 2011
How does warm chocolate pudding topped with whip cream sound right now? I know, right! It sounds perfect. I love the taste of the warm, creamy, chocolaty pudding.
Now I know that a box of pudding is quick and easy to make but by spending just a little extra time mixing all of these ingredients together you can control the sugar and calorie content.
Pour 1 1/2 cups of milk, 1/3 sugar, and salt in to medium saucepan. Bring to a boil.
Boil until thick then take off the heat. Add your vanilla. Let it cool for a couple minutes and enjoy with a spoon full of whip cream.
Warm Chocolate Pudding
- 1 large egg
- 2 1/4 cups nonfat milk
- 2/3 cup sugar, divided
- 1/8 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Lightly beat egg with a fork in a medium bowl.
- Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened. Remove from heat.
- Whisk about 1 cup of the cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened. (Do not boil.) Whisk in vanilla. Serve warm.
I hope you all are having a wonderful Saturday afternoon. It’s beautiful outside! Kyle and I spent the morning passing out flyers in the neighborhood around the AR Dream Center to advertise our kickball tournament next weekend. We invited all the kids over to join in the fun next weekend. I can’t wait to see all the kids kicking around the big red ball and having a blast.
See you soon!
Monday, October 10, 2011
Oh man I forgot how much I love Fall squash! Tonight I used these to make a delicious dinner:
I got acorn squash at the locally grown market this week and wasn’t quite sure what I was going to do with it. Lacey sent me this recipe and I immediately knew that I was going to make it this week. I’m so glad I did because this one is going in the recipe book.
I started out by cutting them in half and scraping the seeds out.
Put about 1/2 inch of water in your cookie sheet and place the squash face down. Bake on 375 for 45 min.
While your squash is baking sauté your turkey sausage and chop your veggies.
Place in rest of your veggies and beans in with the sausage and simmer.
Kyle helped me cook and of course he said “this isn’t enough meat”. I told him that after all the beans and vegetables were mixed in that he wouldn’t even notice. And he enjoyed every bite! We heated up some corn tortillas and made it a meal! This will defiantly be a regular Fall recipe.
Southwestern Stuffed Squash
I went off of this recipe: http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html
- 2 acorn squash, (3/4-1 pound each)
- 5 ounces bulk turkey sausage
- 1 small onion, chopped
- 1/2 medium red bell pepper,chopped
- 2 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chopped cherry tomatoes
- 1 15-ounce can black beans, rinsed
- 1/2 teaspoon salt
- 1 cup shredded Swiss cheese
- Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
- Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
- Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Friday, October 7, 2011
I decided to go to one of my happy places for some fresh shrimp for a pesto shrimp pizza.
1 Tablespoon for sugar
1 Packet of Active Yeast
3 Tablespoons of olive oil (or garlic flavored grapeseed oil)
1 Teaspoon Salt
1 Teaspoon of garlic salt
1 Teaspoon of oregano
2 1/2 Cup flour (I used 1/2 wheat and 1/2 white)
1. In small bowl mix together yeast and warm water and set aside
2. Mix together all other ingredients. Then add yeast. Mix together well then form into a ball.
3. Place damp towel over bowl and set aside for 20 min.
4. Using your hands work the dough folding it several times. Roll dough out and form into pizza pan.
I’m experimenting today.
Cornbread festival and I’m trying to perfect my recipe. Lets hope it’s good!!