Parmesan Crusted Tilapia

As I've stated previously, hubby and I have been on a little kick to try and lose weight. I'm proud to say that I have lost 20 pounds since January and I am feeling so much better about myself. I don't usually brag about things like this and I hate feeling like I'm rubbing it in people's faces. But I have been working my butt off for the last 4 months and I am proud of what I have accomplished. The biggest thing was changing my eating habits. At the beginning, I did work out some, but then in early March, I developed bronchitis and was told to take it easy for the next few weeks. That interrupted my schedule and I haven't gotten back into the swing of things. :/ Hopefully I can jump back in soon and keep working on my weight loss. For now, I'm very much satisfied with my results and I think I will definitely continue to stick with it. :)

As for today's recipe - since we have been very careful with our meals, we have stuck to a lot of tilapia and chicken breast. Most of the time I don't do a whole lot of seasoning or fancy extras. But I found this recipe and decided I really wanted to try it. Since then, I have made it 2 or 3 more times. It is delicious, and the parmesan gets all crunchy and crusty on top and tastes sooooo good. It's very simple to make and is a tummy pleaser when you want something with a little more flavor. The original recipe called for garlic salt, but I try not to add salt to many of my recipes so I just used garlic powder. 

Parmesan Crusted Tilapia

Photo taken on my iPhone... sorry about the quality!

Ingredients

3/4 cup Italian seasoned bread crumbs

1/3 cup Parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

4 tilapia fillets

Directions

Preheat over to 425 degrees Fahrenheit. 

In a shallow bowl, combine the bread crumbs, cheese, garlic, and oregano. 

Coat the fillets in the crumb mixture. Place on a baking sheet coated with cooking spray. 

Bake for 8-12 minutes or until fish flakes easily with a fork. 

See? Told you it was easy!

Xoxo, 

Jen

The Incredible Turkey Burger

For quite some time now, the hubby and I have tried to cut down on the amount of red meat we put into our systems. Every once in a while we will indulge, but we have noticed how differently our bodies feel after we do have a big juicy steak.  We feel much more sluggish, and I for one can practically feel my body trying to break down the red meat and it seems to be working so hard. So we have substituted eating regular burgers and ground meat for ground turkey and turkey burgers. Surprisingly, it is very good. While on the drier side, if you season properly and cook it pretty much as you would cook the meat, it can be very flavorful and extremely enjoyable.

I almost prefer these turkey burgers to any burger that I could eat elsewhere. Almost.

It's a fairly easy recipe and one that doesn't require a whole lot of thought or effort. I put them on a sandwich thin and topped with ketchup. I've also eaten the patty alone with sweet potato fries, or with just a salad (to keep it on the light side).  If you have the ingredients (which you should), you could probably make these for tomorrow's dinner.
And I certainly hope you do!

Enjoy!

Delicious Turkey Burgers

Yield: 4 burgers


Ingredients
1 lb ground turkey
1 tbsp + 1 tsp Italian-style breadcrumbs
1 shallot, finely diced
1 egg white, lightly beaten
1 1/2 tbsp chopped fresh parsley (you can also use dried parsley, just double it)
1 clove garlic, peeled & minced
1/4 tsp salt
1/8 tsp ground pepper
1 tsp dried rosemary
2 tbsp Feta cheese

Directions
1. In a large bowl, mix all ingredients. Form into 4 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees Fahrenheit.
3. Serve as desired & enjoy!


xoxo,

Jen

Roast Chicken with Shallots

Again, I've been terrible. So sorry (I should probably just stop apologizing and resign myself to the fact that I will not post every single day).  I have a few things I definitely want to post about, and I've been brainstorming topics.  But for today, I have a delicious recipe.

I found this dish over a year ago and I probably make it at least once a month. I honestly have no idea where I got it from - I have adapted it over time to make it my own, subbing out ingredients, cutting out others, adding still others in.  It's so easy and it's the kind of dish that makes people think you spent a long time slaving over. It has a super savory flavor and everyone who has tried it has asked me for the recipe. Definitely something to try if you like chicken with some real flavor.

The side dish is Onion Roasted Sweet Potatoes.  This is something I make ALL the time.  We love sweet potato in my house, so we always have them on hand. While peeling and chopping the sweet potato isn't my favorite part, it always relaxes me. Aside from that, the dish couldn't really be any easier.


Roast Chicken with Shallots & Onion Roasted Sweet Potato

For the chicken: 

Ingredients

2 tbsp olive oil

2 tbsp balsamic vinegar

1/2 tbsp soy sauce

1/2 tbsp honey

2 large shallots, peeled and minced

4 pieces bone-in chicken (You can use any kind - I have made this recipe with chicken breast, chicken thigh, etc.  Just adjust cooking time accordingly)

Coarse salt, freshly ground pepper (for seasoning)

Directions

1. Preheat over to 425 degrees. 

2. In a baking dish large enough to hold all the chicken in a single layer, combine the first five ingredients, whisking to combine. 

3. Toss the chicken in, coating it with the shallots. 

4. Season the chicken with salt and pepper. 

5. Place the chicken face up on the pan in a single layer. 

6. Bake for 20 minutes, until the chicken starts to brown on top. Turn the chicken over and spoon the pan juices and shallots on top. 

7. Bake for an additional 20 minutes or until the chicken is cooked through and the shallots are caramelized. 

8. Remove from the oven, serve, and enjoy!

For the sweet potato: 

Ingredients

2 large sweet potatoes, peeled and chopped into 1/2" - 1" chunks. 

1 packet Lipton Recipe Secret Onion Soup and Dip Mix

2 tbsp olive oil

Directions

1. Preheat oven to 425 degrees. 

2. In a large bowl, mix all three ingredients, making sure that the sweet potato is well-coated. 

3. Place in a single layer in a baking dish. 

4. Bake for 20 minutes. 

5. Toss the potatoes, and bake for an additional 10-15 minutes, or until you can easily spear the potato with a fork. 

6. Remove from the oven, serve, and enjoy! 

XoXo, 

Jen

Couscous Salad with Roasted Chicken

Just because I've decided not to focus TOTALLY on food doesn't mean I won't talk about food at all! I have several recipes stored with their corresponding photos and I really do want to share them with you!

Lately I've been on quite a couscous kick. It's so easy to make, you can add more or less whatever you want to it, and it doesn't make you feel like you ate a loaf of Cuban bread when you're done. When I was looking for a simple weeknight meal, I found this recipe. So I hit up my grocery store and picked up a whole rotisserie chicken, chopped it up, and made this delicious meal for dinner. It doesn't require a whole lot of explaining, and it's VERY simple if you pick up the cooked chicken on your way home.  Of course, if you want to be a show-off, you can season and roast your own chicken, too. ;)  I was not feeling that ambitious on this particular day.

I didn't think Eddie would like it too much, since it is a simple, one-dish meal - no sides or anything. But he loved it! And I hope you will too!

Couscous Salad with Roasted Chicken
Makes 4 servings

Ingredients
1/3 cup uncooked couscous (I used whole wheat)
1 1/2 cups chopped roasted chicken breast
1 cup halved grape tomatoes
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
4 green onions, chopped
1 garlic clove, minced
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt

Directions
1. Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.
2. Combine couscous, chicken, tomatoes, parsley, mint, onions, and garlic in a large bowl. Set aside.
3. Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.

Recipe adapted from:  Cooking Light: Fresh Food Fast Weeknight Meals

Enjoy!

Xoxo,

Jen

Teriyaki Salmon with Mushrooms

I'm happy that my computer is back up and running. I have a few things going on and the month of May is a crazy month in the world of teachers, but I promise that I will try and update as often as possible.  

Before I begin with the recipe - here's a photo I wanted to share of a friend of mine.  Her name is Jenna, and she came over this weekend and made Guava Dip.  It was absolutely delicious, and she wanted to be sure that I posted her photo on the blog!  That is probably her favorite recipe and she goes crazy every time I make it! ;) I'm really excited that so many of my friends like the blog and follow it! I hope I can continue to make you guys happy and keep you as readers!

So today's recipe comes from a Cooking Light cookbook, and to be totally honest, every recipe I have made from here has been absolutely phenomenal. They are light, and really quick to make.  This one in particular was really fast. There's not a whole lot to say about it. I love seafood - all kinds, in almost any way, shape, or form. So I had this recipe tagged to try, and I'm very glad that I did! 

Teriyaki Salmon with Mushrooms

Ingredients 

1/8 cup red cooking wine

1/8 cup low-sodium teriyaki sauce

1 tablespoon light brown sugar

1 teaspoon olive oil

4 oz presliced baby portobello mushrooms

2 skinless salmon fillets (about 1 to 1 1/2 inches thick)

Combine wine, teriyaki sauce, and brown sugar in a small bowl; stir to dissolve sugar. 

Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and saute 4 minutes or until tender. Add 1/3 of the teriyaki mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl; set aside. 

Heat pan over medium-high heat; add fillets. Cook 3 to 4 minutes on each side or until browned on all sides. Add mushrooms and remaining teriyaki mixture into the pan; cook 2 minutes. Transfer fillets to a serving platter, and top with sauce and mushrooms. Yield: 2 servings. 

Recipe adapted from Cooking Light: Fresh Food Fast Weeknight Meals

Pan-Fried Shrimp

I have a massive backlog of recipes and photos, and everytime I upload pictures, I kind of get stressed out that I haven't posted about them. lol
My goal is to upload as many things as possible this week - unless it turns out to be a crazy week again. :/  I really have been keeping busy in the kitchen and I have so much great stuff to share with you guys, but it feels like my days don't have enough hours in them. I'm counting down the days until my spring break. lol

This meal was really tasty. I made these shrimp with the veggie stir fry from my last post, and they were delicious. They were also fairly easy to make. I used pre-peeled shrimp, so it made my work that much quicker. :)

Pan-Fried Shrimp

Ingredients

1 cup panko (Japanese bread crumbs)

2 tbsp chopped cilantro

1 lb shrimp - peeled & deveined

1/4 tsp salt

1/4 tsp black pepper

1 large egg, beaten

2 tsp water

2 tbsp olive oil

Instructions

Combine the panko and cilantro in a shallow dish. 

Sprinkle the shrimp with salt & pepper. Combine the egg and water in another shallow dish. Dip the shrimp in the egg mixture, then dredge in the panko and cilantro mixture until covered. Place in a single layer on a plate. Repeat the process with the remaining shrimp, egg, and crumbs. 

Heat oil in a large nonstick skillet over medium high heat. Add shrimp, cook for 2 minutes on each side (or until done). Drain shrimp on a paper towel and serve. 

Recipe adapted from:  Cooking Light: Fresh Food Fast Weeknight Meals

Vegetable Stir Fry

So I've gotten into the habit of writing these during my lunch break and I always end up craving whatever it is that I'm posting about. lol
This is something I've made a couple times and I'm always really happy with it.  The good thing about this dish is that I can make it as a side, like I did in the photos below, or I can add meat, chicken, shrimp, anything, really - and it is my full meal.
For the vegetables, I usually use a pre-mixed stir-fry bag... especially when it's a last-minute decision on making this for dinner. Most of the time, I prefer my fresh farmer's market veggies, but this is an exception.

Regardless of what you use, the end result is delicious.

Vegetable Stir Fry

Ingredients
1 bag stir fry vegetable mix (you can also use fresh, if you prefer)
1tbsp plum sauce
1tbsp sesame oil
1 pinch red pepper flakes
1tsp soy sauce
1 tsp teriyaki sauce
1 tbsp grated ginger
1 garlic clove, minced

Instructions
Heat wok on medium-high heat & coat with nonstick cooking spray.  Place garlic and vegetables in wok. Pour in teriyaki, soy, sesame, and plum sauce. Stir in ginger. Sear for 5 minutes, or until vegetables are cooked but still crunchy.

If you are adding meat, poultry, or seafood, sear it first until it is almost cooked through before adding the vegetables.

Serve and enjoy. :)

XoXo

Jen

Roast Chicken and Vegetables

So since we pigged out on delicious food all weekend, this week has been a little more on the low-key, less fattening side. Monday night was definitely a "no rice, no pasta" kind of night. Chicken and veggies were the players in this meal.

I also didn't want to include a lot of sauces, and seeing as I got my delicious Florida Sunshine seasoning at Mickey's Pantry this weekend, I decided I would use that. It is a salt blend, so I didn't want to use too much, but luckily, there was no need to! The seasoning itself was delicious. If you don't have this seasoning, no worries... use 1 1/2 tbsp salt, 1 tsp pepper, 1 tsp grated ginger, and 1/2 tsp lemon zest. It also uses dried rose petals, so if you want to pulverize some and toss that in, too - great!

I had a lot of veggies, and I really wanted to use them so that they didn't go bad.


Roast Chicken and Vegetables

Ingredients
1/4 cup chopped onoins
1 large red bell pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
6 asparagus spears, chopped
1/2 cup sliced mushrooms
6 baby carrots, chopped (I used organic, non-engineered carrots, and I also threw in the chopped greens from the tops of the carrots - they added a pretty intense flavor)
2 garlic cloves, minced
1 tbsp paprika
1 tbsp Florida Sunshine seasoning
1 tbsp olive oil
1/2 tsp black pepper

4 boneless, skinless, chicken thighs
1/2 tsp black pepper
1 tsp Florida Sunshine seasoning


Directions
Preheat oven to 350 degrees. Mix vegetables, garlic, paprika, Florida Sunshine, olive oil, and pepper in a large bowl until completely mixed and vegetables are coated.

Coat a baking sheet with nonstick cooking spray and set aside.  Season chicken with pepper and Florida Sunshine.  Place chicken on the baking sheet and bake for 10 minutes on one side. After 10 minutes, turn chicken and place vegetables on the sheet as well, spreading as evenly as possible.  Bake for another 10 minutes. Once 10 minutes have passed, change the setting on the oven to broil, and leave chicken and vegetables in oven. Broil until the chicken and vegetables begin to brown, about 4-6 minutes.

Serve and enjoy!

xoxo

Jen

P.S. This is an original recipe. :)

Chicken with Lemon and Garlic

Right after my hubby and I bought our home and had finished furnishing and painting the place, we invited our parents over for a home-cooked meal by yours truly. I was petrified. What the heck should I make? How could I be sure it would be good? So I went with something simple and straightforward, with ingredients I knew everyone would enjoy. 

It was super easy, and the chicken came out the way my father-in-law likes it - "con color".  

Last night I wasn't feeling so hot, so I decided to do something I knew and could finish quickly. This time, I changed it up and instead of doing chicken breast strips, which meant I would have to cut up the chicken, I used whole chicken thighs, since I had them defrosted already. It was very full of flavor, and I was done cooking it, including prep and everything, in under 20 minutes.  (You can't say that's not fast!) Definitely a great weeknight meal, and one that I know I'll be repeating again. 

Chicken with Lemon and Garlic

Ingredients

5 boneless skinless chicken thighs or 2 skinless chicken breast fillets

2 tbsp olive oil

1 yellow onion, thinly sliced

4 garlic cloves, finely chopped

1 tsp paprika

Juice of 1 lemon

2 tbsp fresh parsley, chopped

Salt and ground black pepper

Directions

Heat oil in a large frying pan. Stir in the chicken, onion, garlic, and paprika over medium-high heat until cooked through, about 4 minutes on each side.

Once cooked, add the lemon juice and parsley and season with salt and pepper to taste.

Serve hot, and enjoy!

Adapted from Best Ever 30-minute Cookbook by Jenni Fleetwood

Xoxo, 

Jen