Sane Cooking ~ Fresh Ceviche

As I've told you, my husband loves to go fishing.  With his extra-curricular activity that has him taking to the sea, I get a lot of fresh fish in this house.  One of our favorite recipes to make with the fish my husband catches is ceviche.  


Ceviche is a dish native to Central and South America.  It is typically made from fresh fish marinated in citrus juices.  The acid from the lemon or lime actually "cooks" the fish, so it's not like eating sushi. 

When you have fresh fish, this recipe is VERY simple to make!  The amount of the ingredients differs depending on how much ceviche you are making.


Fresh Ceviche

Ingredients:

Fresh fish fillets cut in 1/2 inch pieces (we used Mahi Mahi straight from the Bahamas)
1/2 Vidalia onion (diced)
4 stalks of celery (diced)
1/2 red, green, yellow or orange pepper (diced)
1 cup fresh squeezed lime juice  (about 6-8)
Tabasco
salt & pepper to taste

Other possible ingredients:

Avacado
Cilantro
Red Onion
Tomato

Preparation:

Add fish, onion, celery, peppers, and Tabasco to a non-reactive bowl (glass or ceramic).  Season with salt and pepper.  Cover with the lime juice.  

The lime does the "cooking."

Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime juice.  Let sit for several hours, giving time for the flavors to blend.

During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.  

Serve with tortilla chips or just eat from the bowl!







Alexis

Sane Cooking ~ Pasta Fagioli

My Nanny was the greatest woman that I have ever known.  She was so direct and not withholding of any of her thoughts or opinions.  (I wish I were more like that.)

Even though she didn't think so, she was a great cook as well.  She liked to make what she called, "peasant food."  Italian dishes that don't cost a lot of money, but can fill you up and feed a lot of people.  One of my favorite dishes is pasta fagioli, which is essentially pasta with beans.  


This is one of those dishes that I like to make when I'm pressed for time or ideas.  Let's be honest, when it's 6 o'clock and I haven't even started thinking of what to make for dinner.  I keep the ingredients on hand for such cases.


Pasta Fagioli 
(a la Nanny)
 
Ingredients:

1 can cannolini beans (drained) 
1/2 can diced cut tomatoes
1/2 lb small pasta (I like Ditalini)
1-2 cloves of garlic (chopped)
2 TBL olive oil

Preparations:

Boil pasta according to the directions on the box.  Save some of the pasta water after straining.

Sauté garlic in olive oil.  Be careful not to let the garlic brown.  

Add the tomatoes and cook a few minutes in pan.  Then add the drained cannelini beans.  Cook for a few minutes longer to allow the beans to retain the flavor of the tomatoes and garlic.

Combine all ingredients in serving dish.  Top with some of the remaining pasta water.  

Serve with a drizzle of olive oil.  

Buon Apetito!




Alexis

Sane Cooking ~ Pasta with Chicken and Peppers

The other day for dinner, I defrosted some chicken breasts.  I wasn't sure what I was going to make, but I figured chicken was safe.  I started rummaging through the cabinets and fridge to find something, anything, to go with the chicken.  

I had some mini peppers.  They are sweet and really cute (I know that shouldn't matter, but it does).  I also found some shallots and rigatoni pasta.  Why not throw it all together? 

Here's what I came up with:



Pasta with Chicken and Peppers


Ingredients:

2 chicken breasts
10-12 mini peppers (any color is fine)  
2 shallots
1 lb of pasta (I used Rigatoni)
4 TBL extra virgin olive oil
salt & pepper to taste

Preparation:
 
Place 2 TBL extra virgin olive oil in a pan.  Place chicken breasts, seasoned with salt & pepper, in pan and cook on both sides.  Put cooked chicken aside and let rest for about 5 mins.  

Prepare pasta according to directions on box.  Drain, saving 1/2 cup of pasta water.

Wipe down pan.  Heat 2 TBL extra virgin olive oil in pan.  Sauté shallots and peppers until tender.

Combine all ingredients in a bowl.  Pour the 1/2 cup of pasta water on top.  

Serve with grated parmesan cheese.  Buon Appetito!



What's your favorite "created" recipe that you have in your "bag of tricks?"

Alexis

Pay It Forward Friday ~ Sweet Corn Exchange + Recipe

Spring has sprung, along with one of the sweetest treats of the season - fresh sweet corn! Over the last few years, sweet corn has become a spring vegetable that’s just as highly anticipated by those in the know as the season’s first peas, asparagus, and radishes. Available nationwide, fresh sweet corn is harvested throughout the spring – good news for anyone who wants to get their hands on some today!

Our recipe for Charred Corn Tacos with Radish Zucchini Slaw combines the sweet irresistible crunch of grilled corn with refreshing herbs and spring radishes all topped off with a squeeze of lime and creamy cheese. It’s a dish that tastes just as good as it looks and though it’s great for vegetarians and anyone eating gluten-free, it will satisfy even the most devoted carnivore. It’s the perfect dish to prepare if you’re eager to warm up the grill on a warm spring day and can be made just as easily indoors. 

 

Charred Corn Tacos with Radish Zucchini Slaw

 

Extra Virgin Olive Oil

Salt and freshly ground pepper

4 ears corn

1/2 small red onion, thinly sliced

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeno, seeded and thinly sliced

3 tablespoons torn mint leaves

3 tablespoons torn parsley leaves

3 tablespoons torn cilantro leaves

1/2 cup (2 1/2 ounces or 70 grams) crumbled feta cheese (or another salty, crumbly cheese such as ricotta  salata or cotija)

1 cup red radishes trimmed and thinly sliced
1 small zucchini
Salt
10 to 12 small (6-inch) soft corn tortillas

Brush the corn with olive oil and season with salt and pepper. Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve. 

In a small bowl, combine the onion and all but a teaspoon of lime juice and let stand for 10 minutes. Stir in the maple syrup, jalapeno and 2 tablespoons of oil and season with salt and a pepper. Set aside. 

Cut radishes and zucchini into tiny matchsticks. Toss radishes and zucchini together. Pour the remaining lime juice over the radish and season with salt to taste. Add more lime juice if desired. Set aside. 

Coat the bottom of a cast-iron skillet with olive oil and wipe it out so only the thinnest slick is left behind. Heat the skillet on high. Once hot, cook each tortilla for about 30 seconds to 1 minute on each side, until lightly blistered.  

While you finish heating your tortillas, in a large bowl, add the fresh herbs to the corn kernels. Fill each taco with a few small spoonfuls of the corn mixture, the maple syrup and lime onions and jalapenos, a bit of the radish-zucchini slaw, and top with crumbled cheese. 

YIELD: 10-12 servings

About Florida Sweet Corn Exchange

Surprising to many, Florida is the largest producer of sweet corn, and has been for over 50 years. Their long growing season lasts throughout the winter and comes to a peak in April and May, just in time for a place in your favorite spring dishes. You can find helpful tips and tasty recipe ideas to please even the pickiest eaters, big and small, at www.sunshinesweetcorn.com.  Sunshine Sweet Corn is grown by family farmers in Florida from premium and naturally bred corn varieties. Sunshine Sweet Corn stays sweeter longer so it arrives at your local market fresh and delicious. It is best to eat sweet corn the day you buy it but can be stored in the refrigerator for up to three days.  


Alexis

Sane Cooking ~ Venetian Shrimp & Scallop

On a recent visit to our local fish market, I was overwhelmed by the amount of seafood that lay before me.  Crawfish, salmon, shrimp, stone crabs, etc.  I had NO IDEA what to make.  My husband was in the mood for shrimp and the scallops were just so big, they called my name.  

I quickly pulled out my smartphone and pulled up the Food Network website to see what to make with shrimp and scallops.  

My girl Rachel Ray had my back with this yummy recipe.  I made a few adjustments with the ingredients I had on hand.


Venetian Shrimp & Scallop

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn

1 pound linguini or any other pasta
Hot, crusty bread, for plate mopping


Directions

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. 

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, and tomatoes. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil.  Add to al dente pasta.  Pass plenty of bread to enjoy the juices.

This recipe was SO easy and yummy, we are definitely making this again soon!

Don't forget to check out more Sane Cooking!

Alexis

The Feast of St. Joseph ~ Pasta Con Sarde

Being of Italian descent, there are many traditions and customs that all revolve around food.  You know, an amazing bowl of pasta with a fresh marinara sauce, savory meatballs, or crispy homemade biscottis. 

Well, today is a special holiday that taps into my Sicilian side, the Feast of St. Joseph.  Joseph, Mary's husband, is known by many Sicilian's as their patron saint.  According to legend, there was a severe drought at the time, and the people prayed for their patron saint to bring them rain. They promised that if he answered their prayers, they would prepare a large feast to honor him. The rain did come, and the people of Sicily prepared a large banquet for their patron saint.  

Because the feast occurs during Lent, traditionally no meat is allowed on the celebration table.  Foods are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. 

Since my grandfather, father, brother, and varied uncles and cousins all share Saint Joseph's name, my family has celebrated this feast with a traditional Sicilian dinner.  I wanted to share my favorite dish from this important feast.  



Pasta Con Sarde (Pasta with Sardines)

This recipe uses a sardine seasoning mix for this pasta con sarde.  There are many recipes out there, but this one is easy.

 

Ingredients:

 

1 can of Cuoco

1 large sweet onion

1/2 cup virgin olive oil

1 pound of Perciatelli #15 pasta (this pasta looks like spaghetti, but has a hole in it)

1/2 cup Italian breadcrumbs

salt & pepper to taste 

grated parmesan cheese

 

 

Preparation: 

 

-Pan fry breadcrumbs in olive oil and saute until light tan/brown.  

-Boil water for pasta.

-Saute onion with olive oil and season to taste with some breadcrumbs.

-Add can of Cuoco and mix, breaking up the fish. 

-Drain pasta and top with sauce.

-Top with grated paremsan cheese and more breadcrumbs.

 

 

You may not be a fan of sardines before eating this dish, but I'm sure you will feel differently when you try it!

 

Happy Feast of St. Joseph's Day!

Alexis

Sane Cooking ~ Crock Pot Vegetable Soup

There are certain days that I am so busy, that coming home and cooking is the last thing I want to do.  On those days, I make something in my nifty Crock-pot.  

These past few weeks, we have been getting a lot of rain in the evenings in South Florida.  And even though it's not even close to being cold outside, the weather makes me want something comforting.  Namely, soup.  I found this great recipe in a magazine called Taste of Home Slow Cooker Classics. 


Vegetable Soup

Ingredients:
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 TBL olive oil
1 large potato, peeled and diced
1 medium sweet potato, peeled and diced
1 to 2 cloves garlic, minced
3 cups chicken broth
2 medium fresh tomatoes, chopped
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed & drained
2 tsp soy sauce
1 tsp paprika
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp ground turmeric
1 bay leaf
dash cayenne pepper

Directions:
In a large skillet, saute the onion, celery, & green pepper in oil until crisp-tender.  Add the potato, sweet potato, and garlic.  Saute 3-5 minutes longer.

Transfer to 5-qt slow cooker.  Stir in remaining ingredients.  Cover and cook on low for 9-10 hours or until vegetables are tender.  Discard bay leaf before serving.

Serves about 12.


This was so yummy!  I ate it with oyster crackers.  It also went well as a side to my usual sandwich for lunch. 

What are your favorite soups to make in a Crock-pot?

Alexis

Sane Cooking ~ Black Beans (Frijoles Negros)

So I married a Cuban.  That means I'm kind of Cuban by default, right? 

I try to cook like a Cuban grandmother, but there are so many great recipes that take a lot of frying and many steps.  I would much rather go out and eat them!

Black beans is something that I have grown to love in my married years.  It has taken some perfecting and a lot of asking, but I think I have a good solid recipe for frijoles negros.  


Black Beans (Frijoles Negros)

Ingredients:

• 1 can of black beans (I use whatever is on sale and has a Hispanic name)
• 2 cloves garlic - minced
• 1/2 green pepper - chopped
• 1/2 onion - chopped
• 1 TBL apple cider vinegar
• 2 Bay leaves 
• 1 TBL olive oil
• Salt & pepper to taste

Directions:
Heat olive oil in a sauce pan.  Add minced garlic until soft.  Add and saute chopped green peppers and onions until onions are translucent.  This is called a sofrito.  Once these veggies are cooked well, add the beans, vinegar, bay leaves, and salt & pepper.  Simmer on low for about 20-30 minutes (about as long as it takes to cook your white rice).  



What recipe do you follow for black beans?  Yeah, I'm talking to you other Hispanics out there.....
I'm always open to new ways and ideas!!  SHARE!!

Alexis

Sane Cooking ~ Pickle Dip

I LOVE anything sour.  Pickles, olives, vinegar peppers, Sour Patch Kids....if it hits the back of my taste buds, I love it!

As I was spending time on the all mighty Pinterest, I came across a dip that would tickle that special place in the back of my mouth.  Pickle Dip from Buns In My Oven....YUM!!

This dip was SO easy and everyone loved it as much as I did!

Pickle Dip

Ingredients:

•  8 oz. cream cheese (at room temperature)
• 1/2 to 1 cup of dill pickles ~ depending on how "pickly" you like things
• 1 TBL Worcestershire sauce
• 1 TBL pickle juice (or more if you really like the taste)
• dill for garnish

Directions:

1.  Chop the pickles into very small pieces.
2.  Combine the pickles with room temperature cream cheese and Worcestershire sauce.  Mix well.
3.  Add pickle juice to thin out the dip.
4.  Serve cold with chips or crackers.

If this dip would have been thin enough to move through a straw, I would use it as a drink!  SO DELICIOUS!!!

I can't wait to try more recipes from Buns In My Oven!



Alexis

Sane Cooking ~ Banana Muffins

Do you buy bananas but never seem to finish them before they go brown and yucky?  It happens to me ALL the time!!  I hate to just throw away the rotten bananas.  I guess I could make baby food with it, but as you know, there aren't any more babies here.  I make banana muffins!

My mom has been making banana bread my whole life.  A nice warm slice with a glass of milk...YUM!

"The Nag" is completely infatuated with mini muffins.  It doesn't matter the taste, just the fact that they are mini muffins is enough for him.  (And I really like them too!)


Banana Muffins
 
Ingredients:

1 1/4 c flour
3/4 c sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 c vegetable oil
2 ripe bananas (the more brown the better)
2 eggs
walnuts optional

Preparation:

• Preheat oven to 350 degrees. 
• Sift dry ingredients in bowl.  In a separate bowl, mix wet ingredients with beater until well mixed.  Slowly add the dry ingredients with the wet ones; continue to beat.
• Bake in a cupcake pan with liners or spray with cooking spray for 15-20 mins.  You can also bake in loaf pan for 30-35 mins.

We don't seem to make it past 3 days with those little guys!  Everyone grabs them by the handful as they walk out of the house in the morning.

ENJOY!


Alexis

Sane Cooking ~ Easy Quinoa Salad

Quinoa (keen-wah) is a healthy grain that everyone is talking about.  I know all of the raves that quinoa gets from the health food side of things.   It's gluten free, cholesterol free, a good source of protein...yadda, yadda, yadda.  I WANT to like it, but does it taste good?

I tried Anti Mom Blog's recipe of cheesy quinoa.  It was delish (even though I used the wrong kind of cheese)!  I wanted ways that I can try to make this grain a part of weekly meals in my house, and still change it up. 


I recently had a get together with the girls, and one of my friends made this YUMMY quinoa salad.  Apparently this little grain can morph into whatever you want!  So, I decided to replicate it and serve it to the Hubs.  He loved it!



Easy Quinoa Salad


Ingredients:
1 c quinoa
1 can black beans
1 small can of corn
1 tomato (chopped)
cilantro
olive oil
salt


Directions:
Prepare the quinoa according to the package directions (mainly boil the quinoa in water for 15 mins.).  Rinse the black beans and corn in water and add to cooked quinoa.  Chop the tomato and add to quinoa.  Add cilantro according to your taste.  Drizzle with olive oil and salt to taste.  Mix & enjoy!




I'm telling you, this is so yummy!  You can add any veggies you want....next time we are going to try red onions, peppers, and fresh avocado.  This salad is a great side dish for, well anything, or you can eat it alone.  I think it's going to be my new go-to lunch for the school year!



How do you like to eat quinoa?


Alexis

Sane Cooking ~ Tortellini Soup

This isn't a recipe really as it is just an idea.


On those days when you are so busy that dinner is not the top of your agenda, here is an idea that is both healthy and EASY!


Tortellini Soup


Ingredients:
1 package (or 2 depending on the size of your family) Buitoni Three Cheese Tortellini
6 c chicken broth
carrots diced
scallions diced
grated parmesan cheese


Directions:
Bring 6 c of chicken broth to a boil.  Add carrots for a few minutes to begin the softening process.  Add the tortellini.  Bring to a simmer.  Cook for about 10 minutes until the tortellini are tender.  Add scallions for last 2-3 minutes.  Serve hot with parmesan cheese for flavor.


You can add anything to this soup.  Some ideas are leftover chicken breast strips, celery, onions, kale, spinach.  The possibilities are ENDLESS!!




Check out more Sane Cooking ideas. 



Alexis

Sane Cooking ~ Potaje de Garbanzos

So I married a Cuban.  He's strong willed and hot tempered (not too far off from this little Italian).  And with that comes all the Hispanic culture, family togetherness, and FOOD!

Garbanzos (or chickpeas) are my FAVORITE beans...I can put them on salads, eat them alone, or in soups.  Potaje de Garbanzos (Garbanzo Soup) is one of my all time favorite Cuban dishes. 


This dish is usually a wintery day dish, but since today was rainy, we wanted to cook something comforting and filling.  And since this dish is all day cooking, it's probably not a sane choice for a weeknight, but definitely a great meal!

Potaje de Garbanzos 

Ingredients:
1 lb of dried Garbanzo beans {chick peas} ~ You can also use 2 cans of chick peas
3 TBL of olive oil
3 cloves garlic (minced)
1 medium green pepper (diced)
1 medium yellow onion (diced)
4 strips of bacon (diced)
2 medium potatoes (peeled & diced)
1 Spanish-style chorizo sausage (cut in 1/4 inch rounds)
1 link kielbasa sausage (cut in 1/4 inch rounds)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
4 bay leaves
2 tsp salt
1 tsp freshly ground pepper

Directions:


Soak chickpeas in cold water overnight, about 10-12 hours.  Drain and rinse well.  If using canned chick peas, you can skip this step.

In a large heavy pot, pour 6 cups of water over chickpeas.  Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. 

To make the sofrito, heat the oil in a large skillet over medium heat.  Add the garlic first for a few minutes.  Then add onions and peppers and sauté about 5 minutes until soft.  Add diced bacon, then chorizo and cubed kielbasa and sauté until lightly browned, 2-3 minutes.  Add to chickpeas.


Mix in cumin, paprika, garlic powder, bay leaves, salt & pepper.  Add potatoes and bring to a simmer and cook, covered for about 20-30 mins.  


The desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes. 

Serve on its own with bread or over rice.
(This also makes a great puree for baby {compota} )

Makes 6-8 servings

Notes: This stew freezes extremely well for a couple of months. Once cooled, portions can be well sealed in freezer bags, defrosted and reheated with a little added water or broth as needed.




Alexis

Sane Cooking ~ Parmesan Crusted Turkey With Sweet Potato Fries

There is no hiding the fact that I LOVE Skinnytaste.   As I've mentioned before, Gina makes yummy and healthy recipes that I ALWAYS recommend!! 


This past week, I prepared a delicious meal for my mom and kids.  It was so easy that I will DEFINITELY be making it again!!

Dinner is served!!

Turkey Cutlets with Parmesan Bread-Crumb Crust 

• 8 (4 oz) turkey breast cutlets
• 4 egg whites, beat
• 3/4 cup seasoned breadcrumbs
• 1/3 cup Parmesan cheese
• salt and fresh pepper
• 2 tbsp butter
• 2 tsp olive oil
• lemon wedges for serving

Heat oven to 250°.

Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon wedges.



Baked Sweet Potato Fries

Ingredients:

• 2 medium sweet potatoes, washed
• 1 tbsp olive oil
• paprika to taste
• salt and fresh pepper to taste

Directions:

Preheat oven to 425°.

Slice each potato into 1/2 inch thick strips. Toss with oil, salt, pepper and paprika. Place on a non-stick baking sheet and bake for 15 minutes.

Turn potatoes and bake until bottom is browned, about 10-15 minutes more. Serve immediately.


You REALLY need to try these two recipes...so easy and yummy!  The fact that they are healthy are just an added bonus!


Don't forget to visit Skinnytaste for more yummy and healthy meals.


Click for more Sane Cooking ideas.


Alexis

Cooking FAIL!

So I've been trying to be more adventurous with my cooking lately.  Checking out recipes online and working to introduce new foods into our meals.  

I LOVE Skinny Taste and through the "almighty" Pinterest, I've found The Naked Kitchen.  Both sites offering delicious looking meals that are good for you.  Right up my alley!


So tonight I decided to try Skinny Taste's Baked Garlic Lemon Tilapia paired with The Naked Kitchen's Zucchini Chips.  Got your mouth watering?  Mine too!


Everything was going well in the kitchen until I had to turn the zucchini chips.  The breading began falling off.  Oops, I should have sprayed non-stick cooking spray.  Now they are naked zucchini chips.  


Then I was following
all of the directions for the Tilapia, but made one fatal mistake.  I put the garlic in with the butter like I was supposed to, but then immediately added the lemon juice.  Did you know that garlic turns blue when you add lemon to it?  I DIDN'T!  

EPIC FAIL!

So now I have a meal of blue speckled tilapia and naked flimsy zucchini chips.  Oh well....it still tasted good.


So sorry, Sarah, Kristy, and Gina....I guess I won't be making meals for recipe books any time soon!




What is your biggest cooking FAIL?


Alexis

Sane Cooking ~ Cilantro Lime Shrimp

With our ever busy schedule in this house, I have taken to planning our weekly meals.   I am writing them down in advance and shopping on Sundays to buy all necessary ingredients.  Depending on the day and how many activities we have, the complexity of the meal that we make varies.  


I am a regular follower of Gina at Skinytaste.  Her meals always look so yummy and she even includes the calorie counts for the more health conscious.  


My most recent attempt at making one of these yummy meals was the yesterday during one of our more hectic days.  The recipe was so quick and delicious, it kept my husband wanting more!  Success!


Cilantro Lime Shrimp
(This is one of Gina's Weight Watcher Recipes...and less than 200 calories per serving!)

Too bad my picture isn't as good as Gina's.  But it tasted damn good!

Ingredients:

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/2 cup chopped fresh cilantro
• 1 lime
• salt and pepper 

Preparation:


Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

For more healthy and delicious recipes, visit Gina at Skinytaste.


Alexis

Sane Cooking ~ Chicken Pot Pie

Wonder what to do with the second half of that rotisserie chicken from yesterday?  Thanks to my friend Amanda at AntiMomBlog.com, here is what I like to do with it! 


Homemade Chicken Pot Pie


Ingredients:


2 diced Carrots
1 can of Cream of Potato Soup
1 can of Cream of Chicken Soup
2/3 cup of Milk
1/2 cup of Peas (frozen)
8 oz chopped Chicken (you can use turkey too!)
1 package of Pillsbury Pie Crust (2 sheets come in one package)

Directions:


Pre-heat oven to 400 degrees.
Mix all the ingredients in a large bowl. Gently place one of the sheets of pie crust in a 9 inch round pie dish. Once all the ingredients are mixed together, add it to the dish. Next, place the other pie crust on top, pinch the ends closed and put 2 slits on the top.

Bake for 45 minutes.

*Recipe and photo courtesy of AntiMomBlog.com


Alexis

Sane Cooking ~ Chicken, Spinach and Feta Pizza

After a long day at work, errands, and the many activities that my kids have, I'm pretty much too exhausted to make a home cooked meal.  As tempted as I am to just go through the local drive thru, my thighs aren't in the same agreement.  


Here is an idea that I had with a pre-cooked rotisserie chicken that I picked up from my local grocery store.


Chicken, Spinach and Feta Pizza


Ingredients:
Rotisserie Chicken
1 bag of pre-washed spinach
1 pizza dough (I like the one that I get in the bakery aisle...you could use the ones in the refrigerated aisle as well)
crumbled Feta cheese



Directions:
Preheat oven to 375 degrees.
Flatten the dough into an oval and place on a pizza stone or cookie sheet sprinkled with corn meal.  Spread olive oil and salt on dough.
Place dough in oven.  As bubbles form, poke the dough with a fork.  Leave in oven for approximately 10 minutes.

 
Shred half of the rotisserie chicken (save the other half for tomorrow's dinner).  Spread evenly on dough.  Add half of the bag of spinach to top of chicken.  Sprinkle Feta cheese on top.  Spread more olive oil on top.


Place pizza in oven until the top is golden brown.  Keep in mind that Feta cheese does not melt.  

So much better than take out!


Enjoy!


Alexis