Fish for Dinner

February 15, 2012 By admin Leave a Comment

From LOSING IT! With Jillian Michaels
Wednesday, February 15, 2012

A Quick and Easy Weeknight Supper

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. Try this flavorful dish tonight! Just remember to pick up U.S.-farm raised tilapia when possible. Find out more about tilapia at the Monterey Bay Aquarium Seafood Watch website, a great resource to check the guidelines and sustainability of seafood.

Chili-Rubbed Tilapia With Asparagus and Lemon

2 pounds organic asparagus, tough ends trimmed, cut into 1″ pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole, or other firm white-fish fillet
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Preparation

Bring an inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder, and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.

Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Makes 4 servings.

Prep Time: 3 mins
Cook Time: 13 mins
Total Time: 16 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 210
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 418 mg
Total Carbohydrate: 8 g
Dietary Fiber: 4 g
Protein: 24 g

Recipe reprinted with the permission of EatingWell.com.

Living Smart Girl ~ A Healthy Way to an Organic You ~

Sheila

Join our Fitness Challenge ~

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Sited and Blogged ~

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http://www.sprinklemecrazy.com

Filed Under: fish, fish recipes, recipe, recipes Tagged With: dinner, fish recipes, jillian michaels, menu, recipes, tilapia

Carrot-Ginger Bran Muffin

January 16, 2012 By admin Leave a Comment

Carrot-Ginger Bran Muffin

Prep: 15min |Cook: 20min |Total: 35min

Serves 12

Women’s Health Magazine Recipe

Ingredients

1/4 can 3 oz frozen unsweetened apple juice concentrate
1/2 C wheat bran
1 1/4 C whole-wheat or other whole-grain flour
1 tsp baking soda
1 1 1/2 baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1 C yogurt such as Dannon Activia
1/2 C shredded carrots
1 tsp grated fresh ginger
3 tbsp molasses
1/4 C pumpkin seeds

Directions

Preheat oven to 375 degrees F.

Boil juice over high heat until it becomes syrupy. Set aside and let cool.

In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.

In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.

Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

I found this on Women’s Health Magazine site and it looked so good I had to post it.

Filed Under: recipe, recipes Tagged With: bran muffins, carrot ginger muffins, muffin recipes, recipes, womens health

No Bake Cookies ~ Healthified

January 12, 2012 By admin 17 Comments

I know not everything a person makes can be made 100% healthy.. but I like to try and give things a bit of a healthified twist.

Here is my version of the old fashioned No Bake Cookies… or as we call them… Poop Drop Cookies.. LOL

12 tsp Milk (skim or 1%)

1 cup Sugar

1/3 cup ViSalus Shake Mix ( or you can use sugar)

4 tbsp unsweetened cocoa powder

6 tsp vanilla

1 1/3 cup natural peanut butter

6 tsp ground flax seed

4 1/2 cups old fashioned oats

Cook milk, sugar, & cocoa on med heat till boils. Boil 1 min. Stir while boiling. Mix dry ingredients together and set aside.
Remove hot mixture from stove and add in peanut butter. Stir well. Pour over dry ingredients and mix well. Drop by rounded spoonfuls onto wax paper.

Makes approximately 2 dozen.

Filed Under: recipe, recipes Tagged With: healthy snacks, natural cooking, no bake cookies, recipes

Spiced Pumpkin Apple Muffins

January 3, 2012 By admin 18 Comments

Spiced Pumpkin Apple Muffins

Another Living Smart Girl creation.

Ingredients ~

1 Box spiced cake mix (any brand)
1 Can of Pumpkin Puree
1/3 Cup Natural Applesauce
1/2 Tbsp Cinnamon

Mix all ingredients together in a big bowl.
Fill 12 lined muffin cups and bake.
400 Degrees for 20 Minutes.

YUM!! Perfect for a treat, or breakfast.
If you like pumpkin this is a must try recipe.

See how moist these look? Well they are the moistest muffins you will ever eat!!

Some variations for you ~ Use any flavor cake mix.. chocolate, white, yellow.. just changes the flavor.
Note ~ omit the cinnamon if you use a chocolate cake

Drop spoonfuls of mix onto a cookie sheet and smash down… they make great whoopie pies

You can also make a cake out of this instead of muffins. Oven at 375 and bake for 25 minutes to make sure the middle is done.

Like my recipes? Please share on Twitter, Facebook, Pinterest and Stumble

Filed Under: recipe, recipes Tagged With: muffin recipes, muffins, pumpkin recipes, recipes, Spiced Pumpkin Apple Muffins

Sassy Bran Protein Muffins

December 31, 2011 By admin 14 Comments

Sassy Bran Protein Muffins

This is a must have for anybody whether you are a fitness nut and like a healthy snack, or just like to have a great tasting muffin.
Great for kids, adults, breakfast, snack, anytime, anywhere, and anyone

This recipe is an ORIGINAL Living Smart Girl creation ~

Ingredients ~

1 Cup Flour
1/4 Cup Protein Powder
1 Tbsp Baking Powder
1/2 Cup Sugar
1/4 Tsp Salt
1 Tsp Cinnamon (ground)
1 Tbsp Instant Coffee
2 Cups Bran Cereal ~ I used Bran Buds
1 1/4 Cup Skim Milk
1/4 Cup Natural Applesauce
2 Egg Whites
1 Tsp Vanilla

Mix all dry ingredients together. Mix Milk and Cereal in a bowl and let sit 2-4 minutes till soft. Mix all other wet ingredients together.

Add all ingredients into one bowl and mix well by hand.

Up close of the ingredients all mixed well.

I used muffin cup liners, but don’t recommend that. Because there is no oil they stick to papers.
So, just put non stick spray on the muffin pans and add the mix directly into the cups.
3/4 full for each cup.

Bake for 20 Min at 400 Degrees.
End Result ~ Beautiful, Tasty, and Healthy Muffins

I took these from the oven and my husband ate 4 of them!! He loved them!! He isn’t into cinnamon stuff but because there is not much cinnamon in them you don’t have to worry about it being over powering.

If you like cinnamon and vanilla and coffee you can adjust that.
These are perfect the way they are with a touch of honey on them or butter.

Each muffin is approx 100 Calories.

I would love it if you would share my recipe with others. Maybe a Stumble or Tweet

Filed Under: recipe, recipes Tagged With: bran muffins, healthy food, healthy snacks, muffin recipes, recipes, sassy bran protien muffins

Brownies with Butterscotch Drizzle

November 3, 2011 By admin 11 Comments

YUMMY ~ Brownies with Butterscotch Drizzle
A delectable recipe substitutes whole-wheat flour instead of regular flour and uses bittersweet chocolate in addition to unsweetened chocolate to cut sugar almost in half. Let guilt this way too .. LOL ~ Enjoy

Ingredients

Nonstick cooking spray
4 tablespoons (1/2 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/4 cup low-fat sour cream
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 cup bittersweet chocolate chunks or chips
1/2 cup butterscotch chips
2 teaspoons 1% low-fat milk

Preparation

1. Preheat oven to 325°. Lightly coat an 8-inch baking pan with cooking spray.
2. Melt butter with chocolate in a medium saucepan over low heat. Remove pan from heat, and stir in sour cream, sugars, eggs, and vanilla until well-combined. Stir in flour, salt, and chocolate chips.
3. Pour batter into prepared pan; bake in middle of oven until a toothpick comes out clean (about 35 minutes).
4. Cool brownies in a pan; cut into 16 squares. Melt butterscotch chips in a small pan over low heat, stirring (about 4 minutes). Add milk, and whisk until smooth. Pour butterscotch into a ziptop plastic bag; snip end off one of the bottom corners. Stack brownies (2-4 in each stack); drizzle each stack with butterscotch.

From My Recipes.com

Filed Under: recipes Tagged With: brownies, butterscotch drizzle, recipes

Gluten Free Cinnamon Raisin Muffins

October 21, 2011 By admin 5 Comments

I came across a great recipe I thought
I would share with my readers.
I found this on Momma Needs Coffee.
Go visit her site and say hi.

Streusel:

1⁄4 cup chopped walnuts

1⁄4 cup packed light brown sugar

2 tablespoons brown rice flour

(such as Bob’s Red Mill)

1⁄2 teaspoon ground cinnamon

11⁄2 tablespoons canola oil or

butter

Muffins:

Cooking spray

3.3 ounces brown rice flour (about

3⁄4 cup; such as Bob’s Red Mill)

4.1 ounces potato starch (about

3⁄4 cup)

2.1 ounces tapioca flour (about

1⁄2 cup)

3⁄4 cup granulated sugar

1 tablespoon baking powder

11⁄2 teaspoons xanthan gum

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon salt

3⁄4 cup raisins

1⁄4 cup chopped toasted walnuts

1⁄3 cup canola oil

1 teaspoon vanilla extract

2 large eggs

1 cup plain soy milk

1. Preheat oven to 400°.

2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.

3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.

5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm. Yield: 18 servings (serving size: 1 muffin).

CALORIES 201; FAT 8.5g (sat 0.8g, mono 3.9g, poly 3.2g); PROTEIN 2.3g; CARB 31g; FIBER 1g;

CHOL 24mg; IRON 0.6mg; SODIUM 149mg; CALC 57mg

This and many more delicious recipes can be found in The Cooking Light Gluten-Free Cookbook.

Filed Under: recipes Tagged With: baking, cinnamon raisin muffins, gluten free, muffins

Parmesan-Coated Sweet Potato Fries

October 11, 2011 By admin 9 Comments

Ingredients

Serves 4

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Directions

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don’t worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

309 calories; 13 g protein; 6 g fat; 52 g carb; 7 g fiber.

Prep: 15 minutes
Total: 40 minutes

Just had to share this as I love it!!
Read more at Wholeliving.com: Parmesan-Coated Sweet Potato Fries

Filed Under: recipes Tagged With: recipes, sweet potato fries, sweet potato recipes

Oatmeal Lovin ~ Great Oatmeal Recipes

October 6, 2011 By admin 4 Comments

I am a huge fan of oatmeal. I love it in the morning, noon, or night. I even add it to my ViSalus shakes. It is something like a comfort food for me. Whether it is alone, with fruit, in a dessert, or a cookie.. I love it.

Check out these great oatmeal recipes I came across.

Growing Oatmeal Bowl ~ by Hungry Girl

1 cup Unsweetened Vanilla Almond Breeze
1/2 cup old-fashioned oats
1/2 small apple, cored and chopped
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
2 no-calorie sweetener packets (like Splenda or Truvia)
Dash salt
Optional toppings: blueberries, additional chopped apple

Combine all ingredients in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer.

Stirring often, cook until very thick and creamy, 12 – 15 minutes. If you like, top with blueberries and additional chopped apple. Eat!

MAKES 1 SERVING
PER SERVING (entire recipe): 246 calories, 5.5g fat, 337mg sodium, 41.5g carbs, 6.75g fiber, 8.5g sugars, 7.5g protein — PointsPlus® value 5*

Prep: 10 minutes
Cook: 15 minutes

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Salted Caramel Cocoa Oatmeal Bowl~ By Hungry Girl

PER SERVING (entire recipe): 292 calories, 9g fat, 736mg sodium, 46g carbs, 6g fiber, 13.5g sugars, 8g protein — PointsPlus® value 8*

This bowl of creamy oats was inspired by a decadent hot cocoa drink at Starbucks. However, our b-fast is way more filling and satisfying than that mug!

Ingredients:
1/2 cup old-fashioned oats
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Dash table salt
1 cup Unsweetened Vanilla Almond Breeze
2 tsp. mini semi-sweet chocolate chips
1 1/2 tsp. fat-free or light caramel dip (like the kinds by Marzetti), softened
1/8 tsp. coarse salt
Optional topping: Fat Free Reddi-wip

Directions:
Combine oats, cocoa mix, and table salt in a nonstick pot on the stove. Add Almond Breeze and 1 cup water. Bring to a boil, and then reduce to a simmer.

Cook for 12 – 15 minutes, stirring frequently, until very thick and creamy.

Transfer to a bowl and allow to slightly cool and thicken. Stir in chocolate chips.

Drizzle with caramel and sprinkle with coarse salt. If you like, top with Reddi-wip. Eat up!

MAKES 1 SERVING

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Pumpkin Spice Oatmeal ~ Found on SparkPeople

1/2 cup dry oatmeal
3/4-1 cup water
1/4 cup canned pumpkin (Libby’s)
4 pkts splenda
1/4 tsp cinnamon
1/8 tsp ginger
1/4 tsp vanilla extract

Put dry oatmeal and water into a bowl (that has plenty of room for the oatmeal to expand with the water). Use more or less water depending on how thick you like your oatmeal (use less if you want it thicker, use more if you like it thinner). Microwave on high for 2 minutes. Stir in splenda, pumpkin, cinnamon, ginger, and vanilla and enjoy!

Number of Servings: 1

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Peanut Butter Oatmeal ~ By Living Smart Girl

1/2 Cup Almond Milk
1/2 Cup Quick -Cooking Oats
1/2 Tsp Creamy Peanut Butter

Combine oats and milk in a microwave safe bowl/dish. Microwave 30 seconds, Stir and microwave another 30 seconds. Continue that process until desired thickness.

Remove and add in the peanut butter. Stir and enjoy.

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Healthy Oatmeal Cookies (with Honey) ~ Whole Grain Gourmet

Ingredients:

Dry ingredients

1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp Cinnamon (I actually use about 3 Tbsp–got to love cinnamon)
1/2 tsp Nutmeg (optional)

Wet ingredients

1/2 cup honey
1/2 cup oil (corn, grapeseed or olive) * you can also use some applesauce to replace some of the oil if you wish*
1 Tablespoon Molasses
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla

If desired you can add raisins, nuts, chocolate chips, etc
Preparation:

In a large bowl, mix all the dry ingredients together.
In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
COOL the mix for 20 minutes in the fridge.
Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

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Oatmeal Cookies ~ Clean Eating Mag

Nonstick cooking spray
1/2 cup canola oil
1/3 cup plus 2T. sucanat
1 egg white
3/4 tsp. vanilla
3 T. water
2 cups old fashioned oatmeal Quaker oatmeal (large flakes)
2/3 cup whole wheat flour
1/4 tsp. sea salt
1/2 tsp. baking soda
2/3 cup raisins
1 tsp. cinnamon

Preheat oven to 350. Grease baking sheet with cooking spray (I did not grease mine). In a bowl hand mix oil and sucanat. Add egg whites, vanilla and water, mix well. Add oats, flour, salt, baking soda, raisins and cinnamon, and mix until just blended to retain the texture of the oats. Drop by teaspoonfuls on baking sheets and bake for 10-15 or until bottoms are lightly browned. Sometimes I add chopped dark chocolate (70% cocoa)

Per cookie
Calories-70
Total fat- 3.5 grams
Carbs-9 grams
Protein-1 gram
Fiber-1 gram
Sugars-4 grams

Makes 3 Dozen

I could go on and on but will leave you all with these great recipes for now.

Filed Under: healthy eating, healthy snack, healthy snacks, hungry girl recipes, recipes Tagged With: oatmeal cookies, oatmeal for breakfast, oatmeal recipes

Pumpkin-Patch Brownies

September 29, 2011 By admin 9 Comments

Pumpkin-Patch Brownies

Ingredients

2 ounces unsweetened chocolate, chopped
1/2 cup canned pure pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup flour

Preparation

Preheat oven to 325°F. Line an 8-inch square metal baking pan with foil; grease.
Microwave chocolate and 2 Tbsp. water on medium for 2 minutes in a microwavable bowl; stir until smooth. Stir in pumpkin puree.
With an electric mixer, beat eggs, sugars, vanilla and salt on high until thick, about 2 minutes. Add pumpkin mixture on low. Stir in cocoa and then flour until blended.
Scrape batter into prepared pan. Bake until a tester comes out clean, about 30 minutes. Let cool on a rack for 1 hour.