Corn Salsa

It is finally football season- which means football parties.  What is not to love about getting together with family and friends, chowing on some good munchies, and cheering on your favorite team?  Our family is a cheesehead family- which means we LOVE the Packers.  We love gathering around the TV, screaming loudly, and eating non-stop.  I mean, when watching a football game it is almost required to eat and eat and eat, right?   Too bad overeating all those delicious appetizers can be a very dangerous thing... until now! Have no fears because this corn salsa is the perfect game day snack and is so easy to make.  It is super addicting but that's okay because it is SO healthy! :)  Plus you get your daily intake (or more ;) ) of vegetables!  So go throw a football party, eat without worry, and enjoy! GO PACKERS!! 

(It may not be the prettiest- but we swear by this delicious snack! )

Ingredients:

1 bag frozen corn kernels, defrosted

1 red pepper, chopped

1 red onion, chopped

1-8 oz. can of low sodium black beans, drained and rinsed

2 avocados

1 tsp hot sauce

2 tsp cumin

1 lime, juiced

kosher salt

freshly ground pepper

Directions:

In a large bowl chop combine all of the ingredients.  Make sure the vegetables are all the same size when chopping- chop them small like the size of a corn kernel.  Taste as you go- if you want more spice, add more hot sauce.  If you do not want that much cumin, take some out!  BYOC- Be Your Own Chef!  That is why we love cooking- its your kitchen, do what you want! 

ENJOY! 

Baked Acorn Squash

We are so excited to FINALLY say hello Fall!  Autumn is our favorite time of year, not only because it is absolutely gorgeous outside with the leaves changing and the crisp air, but it is a time where you can get all comfy and cozy and eat warm, comfort food with your family.  We could not think of a better way to welcome Fall in, than with this divine autumn treat.  This baked acorn squash makes as a great  side dish or as a meal alone.  It screams those delicious flavors that Fall brings, it is stick-to-your-rib good, and even better, it is healthy!  Happy Fall everyone!  

Ingredients:

1 acorn squash, (we usually do one per person-so in a family of 4, use 4 squash) cut in half and seeded

light brown sugar

kosher salt

freshly ground pepper 

unsalted butter

Directions:

Preheat the oven to 375 degrees F.  Cut the acorn squash in half and scoop out the seeds.  Fill a baking dish with water so the water goes up 1/4 of the way up dish.  Sprinkle brown sugar, salt, and pepper all around the top and in the middle of the squash.  (Match first picture above.)  Thinly slice butter and put 2-3 thin slices in the center of the squash. Place squash, face up, in the baking dish with water, as seen in the first picture above.  Bake for 1 hour and 15 minutes, until the squash becomes tender and the brown sugar caramelizes, as seen in the second picture!  Enjoy this meal and enjoy Autumn!

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! :)

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! :)

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! 

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! 

Authentic Mexican Fiesta: Pico De Gallo, Guacamole, & Chicken Tacos

There is nothing like a true, authentic Mexican fiesta, but we all know how unhealthy they can be.  We were determined to revise some of our favorite Mexican dishes and change them into a healthy, delicious meal.  These revised dishes are so fresh and filled with so much delicious flavor!  These dishes are so incredibly easy to make, so do not be afraid to take on this Mexican fiesta!  Everyone will be saying "muy delicioso!" 

Pico De Gallo

Ingredients: 
10-12 plum tomatoes, seeded and chopped
1 small red onion, chopped
Large handful of cilantro, chopped
2 limes
Kosher salt and fresh ground pepper to taste

Directions:
Seed and chop tomatoes and place in bowl.  Chop red onion and cilantro and add to bowl.  Squeeze two limes into the bowl and salt and pepper to taste.  Stir together and let flavors sit in fridge to marry.  Serve whenever! See, so simple!



Guacamole with Chips

Ingredients:

5 avocados, pitted and peeled

1 small red onion, chopped

3 garlic cloves, minced

Large handful of cilantro, chopped

2 limes

Kosher salt and fresh ground pepper to taste

Tortilla Chips (Our favorite chips, if available, are La Favorita Tortilla Chips.  They are the lowest cal and fat chips that we have found.  They are salty and delicious- just like the restaurants! :))

Directions:

Remove peel and pit from avocados and put avocado meat into a bowl.  Mash together with a fork or masher, until slightly smooth but still chunky.  Add chopped red onion, minced garlic cloves, cilantro and 2 limes juiced to the avocados.  Mix and combine thoroughly.  Add salt and pepper to your liking.  Enjoy with chips!  

Chicken Tacos 

Ingredients:

4 boneless chicken breasts or rotisserie chicken

2 cans of fat free and sodium free chicken broth

5 chipotle peppers in adobo sauce (You will a can in these in the Mexican aisle of your grocery store) 

4 cups cilantro, chopped

6 garlic cloves, slightly chopped

2 cups of low fat orange juice (Tropicana has a great one)

2 tsp cumin

1 1/2 TBS worcestershire sauce

Kosher salt and fresh ground pepper to taste

Flour tortilla (We use Low fat La Favorita Flour Tortillas! Love that brand!)

Guacamole, from above

Low fat shredded cheddar cheese

Pico De Gallo, from above

Directions:

Place chicken breasts in a single layer in large saucepan or dutch oven.  Cover with chicken broth until chicken are completely submerged in broth.  (You may not use all of the broth.)  Bring to a boil, then put heat to low and simmer for 10 minutes with lid slightly covering the pan or dutch oven.  After ten minutes, turn off heat and let chicken sit for another 10-15 minutes, or until cooked through.  Once cool, take chicken out of broth and shred.  If you are using a rotisserie chicken, just shred white meat and disregard poaching directions above.  In a blender, combine chipotle peppers, cilantro, garlic, orange juice, cumin, and worcestershire and blend or pulse together until smooth.  Add salt and pepper to taste. Pour the mixture into a separate saucepan or dutch oven, and add shredded chicken.  Heat over low heat until chicken is warm.  If desired, heat a tortilla in a pan until crisp.  Once crisped, add a thin layer of guacamole to the tortilla.  Sprinkle cheddar cheese over guacamole and add desired amount of chicken.  Top with pico de gallo!  Enjoy!  Yum!   

Parmesan Crusted Tilapia with Roasted Garlic Broccoli and Cauliflower

Coming from a family that does not eat much fish, this recipe is a family favorite.  This is a light, yet filling meal, that satisfies your taste buds.  Since fish is so good for you, we were in desperate need to find a recipe that incorporated fish but was delicious as well.  We hope you enjoy this easy, healthy meal that is promisingly divine.  

Ingredients for Parmesan Crusted Tilapia:
4 tilapia fillets
1/2 cup all-purpose flour
1 TBS sea salt
1/4 tsp ground black pepper
4 egg whites
3/4 cup shredded Parmesan cheese
3/4 cup plain bread crumbs
1 TBS (or to taste) fresh italian flat leaf parsley, finely chopped
Olive oil

Directions:
Preheat the oven to 450 degrees F.  Set up a dredging station of three dishes.  The first dish should contain: flour, salt, and pepper.  The second dish should contain: egg whites, hand beat until foamy.  The third dish should contain: Parmesan cheese, breadcrumbs, and parsley.  Set up a cookie sheet, covered with tin foil, at the end of the three dishes.  On top of the cookie sheet, place a cooling rack to hold the fish and spray with non-stick cooking spray.  (This will allow the fish to get crunchy on all sides.)  First, take one fillet of tilapia and cover it in the flour mixture.  Shake off excess flour.  Next, dip the floured fillet in the egg whites and coat.  Take the fillet and lather it with the cheese/breadcrumb mixture.  Place the finished fillet on the cooling rack.  Repeat with the other 3 fillets.  Drizzle each fillet with a light amount of olive oil.  Bake the fish for 20-25 minutes, until brown and crispy on the outside and flaky on the inside.  Enjoy! :)

*We like to serve this fish with a boxed risotto of your choice! Compliments the fish well! :)

Ingredients for the Roasted Garlic Broccoli and Cauliflower:
1 head of cauliflower
4 cups of broccoli florets
Olive oil
3 cloves of garlic, finely chopped
Sea salt, to taste

Directions: 
Preheat the oven to 450 degrees F.  Spray a cookie sheet with non-stick cooking spray.  Chop the cauliflower and broccoli into bite-sized pieces and spread on cookie sheet.  Drizzle olive oil over the pieces of broccoli and cauliflower.  Add the chopped garlic and sea salt to the broccoli/cauliflower mixture and mix with your hands to coat every piece.  Roast the mixture for 20 minutes until slightly browned.  Serve as a side dish with any of your favorite entrees.  Yum!