Wednesday, July 27, 2011

Sauteed Zucchini and Squash

This simple side dish is one of the most yummy dishes we make.  We put this aside fish, pork, chicken... you get the idea!  Our family loves this so much, we could eat this as a meal.  The best part about it- the three ingredients in it are so healthy, which allows you to eat as much as you please! :)

 Ingredients:
3 zucchini, thinly sliced
2 yellow squash, thinly sliced
3 vildalia or sweet onions, peeled and sliced
kosher salt and pepper
extra virgin olive oil

Directions:
Thinly slice the zucchini, squash, and onion.  In a large saute pan, lightly drizzle olive oil and add chopped veggies.  Generously sprinkle salt and pepper on vegetables.  Saute veggies on high for 20-25 minutes or until done to your likeness.  They should be caramelized.  The veggies may seem like a lot at first, but once sauteed, they will cook down.  This will serve a family of 4.  Enjoy! :)

Tuesday, July 26, 2011

Grilled White Fish with Veggies

Everyone is guilty of needing to eat more fish and vegetables.  But have no fears, because this dish provides both for you- and it is to die for.  This dish cannot be better for you- with all of the delicious, caramelized vegetables and the succulent, juicy fish, this dish is one of our favorites in our house.  Everyone we have made this dish for has fallen in love with it too. Get ready for a show-stopping dinner that everyone can indulge in and feel extremely light after! 


Ingredients:
4 tilapia fillets, or any white fish of your choice
1 bag baby carrots, sliced in half
1 bundle asparagus, cut in small pieces
3 vidalia onions, sliced
1 stick of butter (you will cut very thin slices out of this)
olive oil PAM spray
kosher salt and pepper

Directions:
Preheat grill on high.  Take a large piece of tin foil and spray with non-stick cooking spray.  Place tilapia fillet on the sprayed tin foil and add 1/4 of all veggies on fillet. (Overload the fish with veggies- even if you think you have way too much- you don't!)  Sprinkle generously with salt and pepper.  Add 3-4 VERY thinly sliced pieces of butter spaciously over the fillet.  Wrap tin foil tightly around fish and seal.  (Do not let any fish show- it needs to steam on the grill.)  Repeat for each fillet.  Grill for 7-10 minutes on each side.  Unwrap and enjoy! :)

Wednesday, July 20, 2011

Gazpacho with Garlic Croutons

Grandma Judy used to make this on hot summer days for her family.  The 95 degree summer weather inspired us to revisit this family recipe and cool us off in this heat wave! If your'e lacking your veggies (which everyone is... :/ ) this is the meal for you!  You instantly feel lighter and healthier as you slurp down this guilt-free soup!


Ingredients:
3 large tomatoes, diced
2 cucumbers, peeled and diced
2 garlic cloves, crushed
1 green pepper, seeded and diced
1 bunch green onions, greens and white thinly sliced
1 TBS fresh dill, minced
3 cups V8 Vegetable juice 
2 TBS worcestershire sauce
5 TBS white wine vinegar 
1/4 tsp hot sauce 
1 cup mild salsa,(we use Muir Glen Mild Salsa - this our favorite organic, healthy salsa!)
1 carton sour cream/greek yogurt (Plain Greek yogurt tastes JUST like sour cream and it has NO fat! We use Oikos ), for topping

Croutons:
1 small loaf of French bread, diced in large chunks 
extra virgin olive oil
garlic salt 

Directions:
Combine all ingredients for soup, except the sour cream, in a large bowl.  Let chill in refrigerator for at least 8 hours, or overnight.  When ready to eat, remove garlic cloves.  For the croutons, dice the bread in large chunks and spread on cookie sheet.  Drizzle a small amount of olive oil and sprinkle garlic salt over the bread.  Use your hands and make sure each piece is coated.  Broil until golden brown and crispy, about 5 minutes.  Sprinkle a few on top of soup with a dollop of sour cream.  Bon Appetit! 

Sunday, July 17, 2011

Tomato and Onion Summer Salad

This family recipe has been passed down and enjoyed for many generations.  This heathy salad pairs great with any barbecue meal, such as steak, hamburgers, or grilled chicken.  Because it only calls for four ingredients, it doesn't take a toll on your time, body, or wallet!  Enjoy!


Ingredients:
4 beefsteak tomatoes
2 vidalia onions or white onions 
2 TBS granulated sugar
red wine vinegar 

Directions:
Slice the tomatoes and onions and layer them into a dish.  Sprinkle sugar over tomatoes and onions.  Pour red wine vinegar over the mixture until saturated (half way up the bowl).  Cover with saran wrap and let marinate in fridge for a couple hours.  Stir occasionally and serve when needed! 


Friday, July 15, 2011

Momma's Fruit Pizza

This delicious treat has been a family staple at every 4th of July party that I can remember.  There are many variations to this yummy summer dessert, but we made sure to change it up and make it as healthy as it could be.  I mean, this dessert is too good to give up, so why not tweak it a little so it won't add on any unnecessary pounds.  We promise, the minute you taste this delicious cookie you will be sold.  It pleases all and will no doubt become a staple in your family at every summer party.


*Jordan and Chelsea made this cookie on the 4th of July, it was a hit! The whole cookie disappeared in a matter of minutes- and the best thing was, no one (not even the hungry boys) knew it was a healthy verison.

Ingredients:
1 roll of sugar cookie dough, we use Pillsbury
1 tub of low fat or fat free cool whip, thawed
1 16 oz container low fat cream cheese, softened
1 tub strawberries, chopped
1 tub blueberries
1 tub raspberries
*You can add any of your favorite fruits!  They all taste wonderful on this dessert.  Berries are just our favorite.

Directions:
Preheat oven to 350 degrees F.  Spread cookie dough evenly on a large rectangle baking sheet.  Bake cookie for 15-20 minutes or as directed on package.  Cool cookie completely.  Mix cream cheese and cool whip together.  Spread mixture over cooled cookie and top with fruit.  Store cookie in fridge and cut and serve.  This cookie pizza is even yummier cold!