Broiled Red Snapper with Sicilian Tomato Pesto

After tonight, Alan declared that he has a new favorite meal!

Pesto:
1 c. basil leaves
2 tbls. pine nuts, toasted
2 tbls. extra-virgin olive oil
2 garlic cloves, minced
1/4 c. grated Parmigiano-Reggiano cheese
1/8 tsp. crushed red pepper flake
1 1/2 c. chopped plum tomatoes (about 3)
1/2 tsp. salt
1/2 tsp. black pepper

Fish:
6 (6 oz) red snapper or other firm whitefish fillets
1/4 tsp. salt
Cooking spray

Remaining ingredient:
3 cups hot cooked orzo

Directions:

To prepare pesto, place first 4 ingredients in a food processor; process until smooth.  Add cheese and red pepper; process until blended.  Transfer mixture to a bowl.  Add tomato, 1/2 tsp. salt, and black pepper, stirring gently. 

Preheat broiler and broiler pan. 

To prepare fish, sprinkle with salt.  Arrange fish on broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily.  Place orzo on plate; top with fish and pesto. 

Nutritional Info: 437 calories, 10.8 fat grams (for 1/2 c. orzo, 1 fillet, 1/4 c. pesto)

I served mine with broiled asparagus.  Simply place asparagus (with thick end cut where it naturally breaks when bent) on cooking sheet coated with cooking or olive oil spray.  Spray or drizzle with olive oil and sprinkle with salt and lemon pepper and toss.  Cooked along side the fish in the oven, it will cook in the same amount of time!

Speedy Chicken and Cheese Enchiladas

These enchiladas were super easy and fast- it took me maybe 15 minutes from start to finish!  I served mine with some Mexi-corn.

UPDATE:  I made these with ground beef this week instead, and they were great!!!

Ingredients:

1 c. chopped white onion

1 c. chopped green or red bell pepper

1 (10 oz) can enchilada sauce

2 c. chopped chicken breast

1 c. shredded Mexican cheese blend

1 tsp. ground cumin

8 (6 in) tortillas

1/4 c. sour cream

1/4 c. chopped cilantro

Directions:

Preheat broiler. 

I grilled 4 chicken tenders seasoned with salt, pepper, and cumin; but you could use leftover chicken, supermarket rotisserie chicken, or even canned chicken.  Just shred the chicken and mix with the cumin and 3/4 c. of the cheese.

Heat a large skillet coated with cooking spray.  Add pepper and onion, and saute 2 minutes.  Add enchilada sauce, and bring to a boil.  Cover, reduce heat, and simmer 5 minutes.

Warm tortillas.  I do this by wrapping the stack of tortillas in a couple of damp paper towels and microwaving for 30 seconds.  You could also heat them by wrapping in foil and baking or warm them on a grill pan or skillet individually. 

Add 1/4 c. of chicken mixture to the center of each tortilla, and roll.  Place tortillas seam side down in a rectangular baking dish coated with cooking spray.  Pour sauce mixture over enchiladas; broil for 3 minutes. 

Sprinkle with remaining 1/4 cheese and broil 1 minute.  Serve with sour cream and cilantro. 

                                      

Nutrition Info: (for 2 enchiladas using reduced fat cheese, corn tortillas and fat free sour cream)

  364 calories, 11 grams of fat

Stuffed Peppers

Ingredients:

6 large bell peppers

1 lb. lean ground beef (turkey would be great too!)

2 tbs. chopped onion

1 c. cooked rice

1 tsp. salt

1 clove garlic, finely chopped

1 can (15 oz) tomato sauce

3/4 c. shredded mozzarella cheese

Directions:

Heat oven to 350 degrees.

Cut a thin slice from the stem end of each pepper, removing the top.  Remove the seeds and rinse.  Cook peppers in enough boiling water to cover for 5 minutes.  Drain.

Cook beef and onion in a skillet over medium heat until brown.  Drain.  Stir in rice, salt, garlic, and 1 cup of the sauce.  Cook until hot.

Stuff peppers with beef mixture.  Stand peppers up in square baking dish.  Pour remaining sauce over peppers.  Cover and bake 45 minutes. 

Uncover, sprinkle with cheese, and bake about 15 minutes longer.  Enjoy!

Buff Smoothie

I saw Alton Brown, our favorite Food Network guru, make this smoothie on the episode where he shared how he lost 50 pounds in 9 months.  It looked good, so I gave it a try.  I love it-- it is my new weekday breakfast.  I pour it in a sports bottle and drink it on the way to work.  When I first saw soy milk in the ingredients, I thought no way!  But trust me- while I certainly won't be drinking it by itself, it makes the smoothie taste like there is ice cream in it and the protein keeps you full.  This makes a 24 oz. smoothie.  I was worried that I would be hungry, but the mixture of fruit, fiber and protein keeps me full until lunch!  And according to Alton Brown, eating purple equals antioxidents!

Ingredients:

4 oz. soy milk (I used 8th Continent Vanilla Complete that has added Omega 3, fiber and calcium)
4 oz. grape, acai berry, or pomegranate juice (I used pomegranate)
4 oz. frozen bananas
4 oz. frozen strawberries
4 oz. frozen blueberries, blackberries, or raspberries (I used blackberries- but you will have seeds!)
4 oz. frozen peaches, mango, or pineapple (I've made it with peaches and pineapple- both are great.)

Directions:

Prep your smoothie the night before.  Put all ingredients in the blender and put in the refridgerator overnight.  This will save you time in the morning and allow the fruit to thaw slightly.  In the morning, blend starting at low speed.  When you get a vortex (like a tornado), blend on medium for 1 minute then on high for 1 minute.

Penne Rustica

This dish was so delicious and easy!  All you have to do is roast some veggies, grill some chicken, and boil some pasta- simple enough. 

Ingredients:
1 lb. penne pasta
1 lb. boneless, skinless chicken breasts
1 zucchini
1 c. roasted red peppers (jarred)
3 Roma tomatoes
1 Lemon
Oregano
Basil
Salt
Pepper
1/4 c. grated Parmesan

Directions:
Preheat oven to 400 degrees.  Cut zucchini and tomatoes in half lengthwise.  Put on baking sheet, flesh side up.  Sprinkle with salt and pepper.  To the zucchini, also add the juice and zest of 1/2 a lemon and a pinch of oregano. 

Roast in oven for 30 min. 

While roasting, grill the chicken breasts seasoned with the juice and zest of 1/2 a lemon, salt and pepper. I cut mine into bite-sized pieces first, but you could do this afterwards. 

Also, boil pasta until al dente. 

When all three are done, cut the chicken, zucchini, tomato, and roasted red pepper into bite-sized pieces.  Toss with the drained pasta.  Season with salt, pepper, and basil.  Sprinkle with parmesan cheese and toss.

Variation: 

It would also be great with 1/2 a jar or can of artichoke hearts.

Next time, Alan wants to add some black olives and feta cheese to his!  (I don't like either.)

Bacon-Cheese Drop Biscuits

These yummy biscuits are easy to make, since they are mixed in a food processor and just dropped onto the baking sheet!

Ingredients:

2 c. all purpose flour
1 tbls. baking powder
1 tsp. baking soda
1 tbls. sugar
1/2 tsp. salt
5 tbls. shortening, cut into pieces
1 c. buttermilk
3 thick cut bacon slices, cooked and crumbled
1 c. grated cheddar cheese

Directions:

Preheat oven to 450 degrees.  In a food processor, mix first five ingredients.  Add shortening and pulse until mixture resembles course crumbs.  Add buttermilk and process until dough holds together.  Fold in bacon and cheese.  Drop heaping tablespoons of dough for each biscuit onto an ungreased baking sheet (I lined mine with parchment) and bake about 10-12 minutes.