Lemon Lover!

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I love lemon! I wanted to make something lemon but different. I found this website for a diary free lemon filling...

http://www.jensglutenfreeblog.com/egg-free-gluten-free-dairy-free-lemon-pie-filling/

I used Egg whites and Truvia Sweetener

Something went wrong and it never got thick like the recipe said it would.

I already created a fun little crust. I smashed 1 whole honey graham cracker and placed it in bottom of a pie dish. I then broke up 1.5 (if that, my daughter was eating most of it) frozen Triple Chocolate VitaTop. Mix the graham cracker and VitaTops, pressed them down a bit and just left it.

I decided that I would just experiment with the filling. I poured it over the crust and naturally the crust lifted into the filling since it wasn't thick. I then figured I would place it in fridge for a few hours. I noticed it still wasn't setting so I placed it in freezer. 4 hours later I looked and it was starting to set but it was also turning white. I then had to sample it. I loved it! Tons of lemon flavor, with just enough chocolate. I placed foil over the top and returned it to the freezer. It seems to melt fast, so don't leave it out long.

I will be trying the recipe again, with real sugar and see if that is what happened. But, I must say, I do like what I created on accident as well!

Enjoy!

Perfect Simple Dessert

Super Easy!
Any fruit, in this picture I used...
1/4 of a Mango
2T SF Cool Whip
10 Dark Chocolate pieces (mix half in mixture, and sprinkle the other on top)
Enjoy!

Shrimp Jambalaya

I followed the recipe from Allrecipes.com
http://allrecipes.com//Recipe/shrimp-jambalaya/Detail.aspx
Here is what I changed and added...
1/2 Cup of White Wine
Pinch of Saffron
Pinch of Red Pepper Flakes
1 Turkey Kielbasa, cut into small pieces
Red pepper instead of green
Asparagus
2 cups of Couscous- at the end before adding the shrimp

**I changed the recipe today again, 3/22/11**



1 chicken breast, cut and slightly browned in a pan before putting it in crock pot
2 sprigs of Kale added when Shrimp is added
Did not have celery, used carrots. Did not have any Asparagus so I put in a can of drained green beans.
Enjoy!

Blackberry Cobbler

Followed this recipe from Cooks.com for the Blackberry
http://www.cooks.com/rec/view/0,1737,148179-238201,00.html
Here is what I changed...
1C Splenda
1/2C Organic Pure Cane Sugar (I was just experimenting. I could have used all splenda to make SF).
2T Butter
1-Individual Unsweetened Apple Sauce (the kind you would put your kids lunches)
I used a slotted spatula to scoop out Blackberries. I poured a little of the juice on as well, just not much. I saved some juice in a container for another creation!

Pie dough...
I followed Hodgson Mill Insta-Bake for pie. I had leftover pieces so I just baked it up in another dish and will use it for something else. I didn't want to add too many calories to this Cobbler!
Enjoy!

Indoor grilled Spicy Chicken Sausage and Veggies

Super Easy!

Cut up some veggies- your choice. I used broccoli, Red pepper, radish and onion
Place on a indoor grill pan Add a little S&P and let cook.

Place Chicken Sausage links (I believe mine were Johnsonville or Foster Farms) on grill pan as well.
Let cook, make sure you can pull link away without it breaking. If so, then its ready to be turned, if there is a tug, then it still needs to cook on that side. Keep turning until all sides have been cooked and link is fully cooked. Doesn't take long.

I warmed up about 1/4 cup of my Collard Green pesto and mix it into the veggies.
I served mine with my leftover Butternut Squash Risotto.
Enjoy!

Herb Crusted Pork Loin with Butternut Squash Risotto

Roasted Veggies...
Asparagus, Carrots, Beets and Red Onion
Drizzle a little EVOO on them and a pinch of S&P
Bake @375 for 20 minutes, flip beets over and turn carrots and asparagus, bake another 20 minutes.

Herb Crusted Pork Loin...
I followed this recipe from Curtis Stone.
http://www.curtisstone.com/Recipes/Mains/Herb-Crusted-Pork-Loin-with-Grilled-Asparagus.aspx
I did not follow to a tee. I forgot to go pick some fresh Rosemary from my parents and I did not have any fresh Thyme. So I mixed my dry Rosemary and Thyme and sprinkled on after I pan seared the loin.
*Hint, rub dried spices in hand before placing on food, brings them back to life!*
**I topped my pork with some of my homemade Pesto. I had some in the freezer, I believe its my collard green pesto**

Butternut Squash Risotto...
I followed this recipe from Allrecipes
http://allrecipes.com//Recipe/butternut-squash-risotto-2/Detail.aspx
I used a whole Butternut Squash
I also only had about 4 cups of chicken stock so I just added more white wine to the chicken stock.
Enjoy!

Mini Shrimp/Tilapia Tostadas

Green/Yellow chili pepper salsa...
2 yellow chili peppers, seeds and ribs removed (optional, removing them, lowers heat level)
1 Green chili pepper, seeds and ribs removed (optional, removing them, lowers heat level)
1/4 White onion, chopped well
2 cloves garlic, minced
2 Pinches of S&P
1t EVOO
1T Seasoned Rice Vinegar
1 small jar minced black olives
1 Lime juice
1 Lemon wedge juice
Mix all together in a bowl, taste to make sure taste okay, if so, cover and place in fridge to marinate. If not, add more of whatever ingredient you may want.

Fish...
1-1.5# shrimp (I used little ones) detailed and cleaned
2 Tilapia fillets, cut into pieces
1 Lemon juice
1 Lime juice
2 Pinches of S&P

In a bowl mix the everything together. Place fish on a sprayed cookie cooling rack that is on a cookie sheet.
Bake @400 until fish is cooked, approximately 20-25 minutes.
Take out and just let cool.

Tostada's...
6 yellow corn tortillas
Pam Spray
2 Cupcake pans

Warm the tortillas in microwave for about 30-40 seconds until soft.
Cut them about 1/2 inch thick strips
Press 4 strips into each cupcake tin. Crisscross and etc.
Spray a little spray over them and then back @400 for 10-15. Just want them golden brown.

Fill the mini tostada's with the baked fish mixture.
Top with some Green/Yellow chili pepper salsa.

Lime/Cilantro Brown Rice...
1 cup brown rice
2 cups water, plus some extra to keep rice moist
1 Lime juice
1 Handful cilantro
*optional, instead of water, cook rice in Chicken broth or stock. Or do a half/half. Gives more taste*
Cook Rice, add lime juice.
I just put a lid on and let cook. Check occasionally, stirring and maybe adding more water or broth.
Once rice is cooked, add cilantro, mix and serve.
Takes about 45 minutes on med heat to cook, just test the rice! 
Enjoy!

Veggie loaded Asian Turkeyballs

In a bowl combine the following...
2 Slices Red Onion, diced
1 Garlic clove, minced
1 Sprig of Kale, chopped
1 Handful of Spinach, chopped
1 Handful of Cilantro, chopped
1/2 Grated Zucchini
1 Zest and juice of a Tangelo
1t Minced Ginger
1/2t Chili Sauce
1t Sweet Chili Sauce
1T Organic Soy Ginger Sauce (you'll need a little more for brushing on meatballs once rolled)
1/4C Egg Whites
1T Rice bread crumbs
1t Flaxseed Meal
1t Wheat Germ
1t Wheat Bran
1.5# Turkey, 93/7
Mix all with hand and form into Turkeyballs. Place on a sprayed cooling cookie rack that is on top of a cookie sheet. Brush on a little Soy Ginger Sauce on top of each Turkeyball.
Bake @400 for 40 minutes
Enjoy!

**I served mine over roasted veggies and a mixture of Whole Grain Udon Noodles and Saifun Noodles. We also added a little squeeze of Chili Sauce, we like the heat!**

Coconut Thai Red Curry Tilapia

4 Tilapia Fillets (I marinated mine in Amino Acids for a couple of hours)
2 Parsnips, pill and cut in thin circles/rings
3 Handfuls of Brussels Sprouts, cleaned, stem cut off and then cut in half
1 Sweet Red Pepper, cut into long strips
Pam Butter Spray
Cilantro (just for a topper, don't really need)
Pepper
Garlic Salt
Trader Joe's Thai Red Curry Sauce (I just used the sauce I had left. I did not measure but I would say not more than 1/2 cup).
1/4C of Coconut

Parsnips and Brussels Sprouts...
Place the cut up Parsnips and Brussels Sprouts in a sprayed baking dish. Spray with Pam Butter Spray, sprinkle with pepper and garlic salt. Mix together, easiest way is with hand.
Bake @400 for 1hr, stirring once. I like crispy, so you may want less.

Tilapia...
I used my Pampered Chef baking dish
Spread a little sauce on bottom of pan
Add fillets to pan
Sprinkle coconut on top of fish
Add more sauce, just need enough to cover the fish-not a thick layer. Spread with a a spatula-softly.
Add the red pepper on top and your done!
Bake @400 for 30-40 minutes, just test a piece to make sure its done, should easily come apart if put a fork in it.
Once I platted the fish, I spooned on some of the juice that was in the pan.
Enjoy!

**I served with a leftover artichoke**

Veggie Packed Open Faced Turkey Burger

In a bowl combine the following...
1.5# of Turkey Meat 93/7
1/2 Grated Zucchini
1/4 Grated Yam
1/4 Red onion, grated and a few chopped pieces
Handful of Cilantro-cleaned and chopped
3 Sprigs of Kale-cleaned and chopped
1T Flaxseed Meal
S&P just a couple of pinches
1/2t Cumin
1/2t Chili Con Limon seasoning
10 dashes of Frank's Red Hot Sauce
10 dashes of Worcestershire Sauce
1/2t of Lemon Pepper
**I did not measure my spices so I am guessing this is how much I used of each**
Mix with hands-not too much. Make into patties.
Place on a sprayed Cookie cooling rack, that is on top of a cookie sheet. Bake @400 for 40 minutes. Turn over once at 20 minutes

Baked Yams...
Cut the remaining Yam from what was not used in meat mixture. Cut into circle/rings. Place in a baking dish and spray with Pam Butter Spray and S&P. Mix and bake @400 until your desired crispness.

Mango/Pear Endive Salad
1/2Mango, chopped
1/2 Pear, chopped
1/2 Tomato, chopped
Very little Red Onion, chopped
Handful of Mix Endive
Handful of Mix Spinach
1T Paul Newman's Lowfat Sesame Ginger Dressing
Mix and serve with Burger

Building your burger...
I used 1/2 of a Sandwich Thin- toasted
Mix a little Mustard and Ketchup on the bread together
Placed the baked Yams over the mustard/ketchup
Place 2 sandwich pickles and about 5 pepperonis
Placed the Turkey Pattie on top
This was DELISH! It did have a little heat to it with the pepperoncinis- you can build your own way. I made my hubby's with the whole sandwich thin.

Enjoy!

Baked Artichoke and Shrimp

Artichoke..
Whole cleaned and cut Artichokes (baked 3)
3 Garlic cloves, cut into little pieces
1/2 lemon
Foil- 2 pieces each artichoke
EVOO
S&P

Cut stem off Artichoke and place on the 2 sheets of foil
Start stuffing garlic into artichoke, as much as you want
Stuff a little lemon and then squeeze the lemon juice all over.
Sprinkle with a little EVOO and little S&P
Wrap the foil so it all bunches at the top
Bake @425 for about 1hr 15mins

Couscous...
1 box Toasted Pine Nut Couscous
Follow directions
Add juice of 1/2 of a lime
When ready to remove from heat, add 2 sprigs of Kale (cleaned and chopped) and a handful of chopped cilantro

Dry Rub Shrimp...
I had little shrimp so that is what I used. I believe I had about 70
In a bowl mix the following for the dry rub (this rub would also be good on chicken, steak you name it)

2T Wheat germ
1T Flaxseed Meal
1T Wheat Bran
1/2t Chili con Limon spice
1/2t Paprika
1/2t Cayenne pepper
1/2t Garlic Salt
1/2t Garlic Pepper
Pinch of Red Pepper Flakes
1/2t Old Bay
1/2t Lemon Pepper
1/4 of a piece of unsweetened Dark Chocolate-grated
Mix well.

Make sure shrimp is clean, detailed and patted dry.
Place shrimp in rub mixture and coat well. Place shrimp on a sprayed cookie cooling rack that is on top of a cookie sheet.

I believe I baked @400 for 10-15 minutes...I really don't remember, but you just really want the rub to bake into fish!

Enjoy!

Cabbage wrapped Tilapia Tacos

4 fillets of Tilapia or any fish.
I drizzled some Amino Acids on mine to marinate for a day
Old bay seasoning
Dried onion
S&P
Mango, chopped
Avocado, chopped
Cabbage, about 1/4 cup chopped and the rest leave big
1/2 Zucchini, grated
Fresh cilantro
1 Lemon
1 Lime
2T Seasoned Rice Vinegar
1/4 of Red onion, chopped
Cooking spray

I Baked my fish. I patted it dry, sprayed a cookie cooling rack that was placed on a cookie sheet. Then sprinkled each fillet with Old Bay, dried onion, and a little S&P. Flipped the fillets and sprinkled the other side.
Baked @ 400 until fish was cooked. Take out and let cool, then cut into pieces

Mango Salsa...
In a bowl, combine the mango. avocado, red onion, 1/4 cup chopped cabbage, shredded zucchini, Rice Vinegar, lime, lemon, and a handful of fresh cilantro. A pinch or S&P and mix together.

Building tacos...
Take a big Cabbage leaf, add some fish, and a spoonful or two of mango salsa. Add a little more cilantro and yummy!

Enjoy!

**served with a side of Giardiniera**

Fried Rice made from Leftovers

I didn't write my recipe down, so going by memory! I know I wanted to use up some leftovers--sweet potato, Sweet Italian Turkey Sausage, broccoli and Kale. I know this made enough for dinner and lunch for 3 days!

1 cooked sweet potato

2 Sweet Italian Turkey Sausage, casings removed
2 heads of broccoli already cooked
2 sprigs of Kale
1/4 onion
1T EVOO
6 chopped up sundried tomatoes
2 Cups Brown Rice
1/2 Cup Whole Grain Quinoa
S&P, just a couple of pinches
1t garlic powder
2T Light Soy Sauce (may need more)
1/4 cup egg whites
I believe I added 1 whole lemon juice, and various seasonings--I just can't remember. I just start grabbing and creating!
I know at the table we added a little hot chili sauce and a little sweet chili sauce

Start the rice about an hour earlier than the rest. 2 cups of Rice, 3 cups of water. Cook with lid over. Keep checking, may have to add more water. Once rice is a little soft, add the Quinoa mix in and continue to cook. I added some dried onion and basil to my water.

In skillet, saute onion in EVOO and sausage until cooked. Once cooked, add kale broccoli, S&P, garlic powder, sundried tomatoes. Cook until warm. Then add the egg and mix all together. Add the rice to mixture, soy sauce and lemon.  Cook for a minute or two.

Enjoy!



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Almond-crusted Chicken Tenders

I didn't write down the recipe, so I believe I actually followed this recipe!

Chicken Tender recipe came from
Eatingwell.com
http://www.eatingwell.com/recipes/almond_crusted_chicken_fingers.html
I know I didn't use Canola oil. I used EVOO. Also, I think I added whole wheat bran, to the dry mixture.

I created a couple of sauces to go along with the tenders. One was a spicy ketchup and the other was a BBQ sauce. We liked the BBQ the best. Again, I didn't write anything down! I just start grabbing and creating some days!

Baked Brussels Sprouts.
Wash and cut, drizzle with EVOO, S&P and bake at 400 until your desire! Same for the butternut squash.

Enjoy!

Baked Tri-color Gnocchi

I didn't write down my recipe, so I believe this is what I did! Teach me not to write it down!

1 package, Tri-color Gnocchi, cook as directed

3 Sweet Turkey Italian Sausage links, remove casings

1/2 white onion

1 minced garlic clove

1 oz Goat Cheese

1 package frozen spinach, defrosted/rinsed/drained

4 sprigs of Kale

1T EVOO

1-28oz Italian style tomatoes, diced, don't drain.

S&P, just a few pinches of each

I can't remember, but I think I added some dry basil and oregano.

Heat EVOO in skillet over medium heat. Add onion and garlic. Saute for about 5 minutes. Add Sausage, breaking it into pieces and cook until no pink. Add the spinach, Kale, S&P.

Drain Gnocchi, do not rinse. Add Gnocchi to the sausage mixture.

Spread 1/2 the can of tomatoes on bottom of a baking dish. Spread the sausage mixture into the baking dish. Spread the other 1/2 of tomatoes on top. Sprinkle the goat cheese on top.

Bake @ 350 for 20 minutes. Just so the cheese melts.

Enjoy!



**Served with my Focaccia bread**

Spice Apple Bran Muffin w/Strawberry-Blackberry sauce

3/4C water
1/2C Aguva
3T egg whites
2C Spice Apple Bean Muffin Mix
1/2C No sugar added Applesauce
Mix all ingredients together scoop out with ice cream scooped into 12 greased or lined muffin tins.
Bake @400 for 15-16 minutes.
Take out and let cool, then place a hole in tip and pour some of my Strawberry/Blackberry sauce in hole and on top.
Enjoy!

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Toasted Almond/Mustard Red Snapper (or any fish)

4 fillets of Red Snapper
Amino Acid (optional, I poured a little on Red Snapper the day before in a bag to marinate)
2 handfuls of plain Almonds
1T EVOO
S&P just a little to give Almonds taste when toasting
Brown Rice Bread Crumbs (or any that you like)
1/2C Dijon Mustard and Honey Mustard (I ran low on Dijon so I mixed the two. You don't have to though)
Place mustard mixture in a bowl and bread crumbs/almonds-once toasted and smashed in another bowl.
Cookie sheet and baking rack-place on top of cookie sheet.
Spray the cookie sheet and rack with non stick spray.

Mix almonds, EVOO and S&P and arrange them on a baking sheet. Toast @375 for about 20-25 minutes. Just keep an eye on them.
Once almonds are done, either put in food processor or put in plastic ziplock bag and smash. Once they are crumbs, may have a few chunks, mix with bread crumbs.
Make sure Red Snapper is dried, and then place in mustard mixture and coat well. Next, place in bread crumb/almond mixture. Once coated, lift and let any fall off. Place on cookie rack that should be on cookie sheet.
Repeat until all fillets are done.
Bake @400 for 30 minutes.
**I used some of the leftover bread crumbs/almond mixture with some roasted veggies- green beans and carrots!
***In the picture, you see the green beans and carrots I roasted with Spray Butter, garlic salt and pepper. I also sauteed up some spinach. 1/2T of EVOO, 1 garlic, smashed, 1/4C of onion, 1 lemon wedge-juice. Saute the  garlic and onion in the EVOO. Add spinach a splash of water and lemon. Let cook down. I also made Butternut Squash fries. Just follow my recipe for my Baked Butternut Squash. I actually like the little cubes of Butternut Squash better than the fries. I like when they get real crispy! See my Strawberry-Blackberry Sauce for the sauce on top of the Red Snapper.
Enjoy!

Strawberry-Blackberry Sauce

Little less than 1/2C of Orangic Pure Sugar Cane
About 2 Handfuls of frozen strawberries and blackberries
10 squirts of lemon juice
Boil in sauce pan and smash. I just cooked on low for awhile (about 30 minutes, I think). I didn't mind that it was a little chunky, if you don't like blend it in blender or food processor.
**I used this on my toasted almond/mustard crusted red snapper. Will also be great on toast or a dessert topping!
Enjoy!

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Baked Fish Sticks, Parsnip Fries and Asparagus

For the Fish Sticks, I followed the following recipe,from EatingWell.com and made a few changes

• Canola oil cooking spray
• 1 cup whole-wheat dry breadcrumbs, (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
• 1 cup whole-grain cereal flakes
• 1 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large egg whites, beaten
• 1 pound Tilapia fillets, cut into 1/2-by-3-inch strips

1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

How I created mine...

Followed all ingredients except for whole-grain cereal. All the cereal I looked at had high fructose corn syrup in them. Instead I did the following...

1C Brown Rice Bread Crumbs

1/2 C Wheat germ

1/2 C Wheat flakes

and I threw in some whole wheat panko bread crumbs I had left, really was only about 2T

I actually had lots leftover, next time I will reduce.

I baked mine @400 for 40 minutes and then @450 for 15 minutes. We really liked how they came out.

Served with my homemade tarter sauce, see sauces.

Parsnip Fries

I followed this recipe from doitdelicious.com. Except, for the ginger ketchup, I added a few splashes of Frank's Red Hot Sauce. I did not add as much pepper to the Parsnips. I actually cooked the Parsnips @400 for 30 minutes and then @450 for 15 minutes. I think they turned out awesome! 

Parsnip Fries with Ginger Ketchup
Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4
Ingredients
1 1/2 pounds parsnips, peeled and cut into sticks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon grated fresh ginger
Directions
Heat oven (with oven rack in middle) to 400°F. On a rimmed sheet pan, toss together the parsnips, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper (6 turns on pepper mill). Roast, stirring half way through, until the parsnips are golden brown and tender, about 25 minutes. Meanwhile, combine the ketchup and ginger. Serve with the warm fries.

For the Asparagus, I just cleaned, cut and added them to the pan with Parsnips. I just spray buttered these and sprinkled garlic salt and pepper on them.
Enjoy!

Exploding Salsa Pork Taquitos

Took idea from Hungry Girl's Exploding Chicken Taquitos, here is her recipe...

8 corn tortilla, warm in microwave until soft
1-10oz can chicken, drained
1/2 cup salsa
1/2 cup FF cheddar cheese
1/4t Taco seasoning
Mix all together
Place 2T of mixture into each corn tortilla, place on baking sheet and bake @375 for 15 minutes
Serve with Sour cream and salsa.

My version...
I used pork today but can be done with chicken or even fish...
Crock pot
Butter Spray
1 orange pepper, cleaned and cut, spray with a little butter spray
1 yellow pepper, cleaned and cut, spray with a little butter spray
8 Tortillas, corn warm in microwave until soft
4 Boneless pork fillets or more
1 jar of salsa
1/4t taco seasoning
Place pork, salsa and taco seasoning in crock pot. Cook on low for 6 hours
20 minutes before ready to assemble taquitos, place 1/2 cup FF cheddar cheese (I used my veggie cheese). With 5 minutes left, turn off crock pot.
Mix ingredients and scoop 2T into each corn tortilla. Fold and don't worry if they break. Place on baking sheet.
Place buttered sprayed yellow and orange peppers on top of taquitos
Pour any remaining salsa from crock pot over all.
Bake @375 for 15 minutes
Enjoy!

Whole Grain Udon Noodles with Peanut Sauce

1/2 package of Whole Grain Udon Noodles, cook according to package.
Handful of snap peas, washed and cut
Handful of spinach
1 jar pimientos, not drained
My peanut sauce, located under sauces
Warm up snap peas, spinach and jar of pimientos in a sauce pan. Once warmed add peanut sauce to top.
Once noodles are cooked, drain and then add them to pan with veggies. Mix together.
Enjoy!

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