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! 

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!

Berry Yummy Stuffed Angelfood Cake

This homemade angelfood cake is a summer showstopper.  Not only is it easy to make, it is light, fluffy, and absolutely delicious.  The addition of sweet summer berries make this dessert super healthy and super good.  Everyone will be impressed by this sweet, melt-in-your-mouth cake.  Enjoy! :)

Ingredients:

1 cup flour

1 1/4 cup powdered sugar
1 1/2 cups egg whites, about 10
1 1/2 tsp vanilla extract
1 vanilla bean, seeded
1/4 tsp almond extract
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
Light Cool Whip
Strawberries, sliced
Blueberries
Raspberries

Directions:
In a small bowl, sift flour and powdered sugar together twice.  In a large bowl, whip egg whites, vanilla, vanilla bean seeds, almond extract, salt, and cream of tartar together until small peaks form.  This should take a couple of minutes.  Continue blending and slowly add the sugar, about two tablespoons at a time, into the egg white mixture until stiff peaks form.  This will take a couple more minutes.  Slowly add and fold the flour mixture into the egg white mixture, about 1/4 cup at a time.  (Fold this in very carefully to keep the mixture fluffy.  Use an "under and up" folding method.)   Carefully pour mixture into an ungreased angelfood cake pan and bake for 30 minutes or until the top of cake is brown.  Invert hot cake pan onto three cans while cooling.  Slowly take out cake once completely cooled.  Cut a single serving slice, then cut that piece in half to fill.  Add a thin layer of cool whip on top of the bottom half of the cake piece.  Place a couple berries on top of the cool whip.  Put on the top half and another dollop of cool whip, along with as many berries as you would like!  Enjoy :)

Shrimp on the Barbie

Summer is finally here and nothing says summer more than a barbecue!!  (Sorry for the long break, we were gathering up our best summer recipes!) This shrimp recipe is absolutely amazing and it is a MUST try.  This recipe is a great appetizer for a party or as a main dish on any summer night.  Get ready to chow because you cannot stop eating these! 

Ingredients:
1 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 TBS hot pepper sauce
3 cloves of garlic, minced
1 TBS tomato paste
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lbs. large uncooked shrimp, peeled and deveined with tails

Directions:
Combine first nine ingredients in a bowl.  Place shrimp in a large ziplock bag and pour the marinade over the shrimp.  Massage the marinade into the shrimp and let it marinade for at least two hours in the fridge.  Grill shrimp either in a shrimp basket, like in photo above, or place on skewers.  Grill for five minutes on each side.  Enjoy!!

Sweet N' Spicy Party Mix

You know those addicting snacks that you just cannot stop eating no matter how hard you try?  Well, this is that snack.  But have no fear- this mix is low fat and will give you no guilt while snacking!  (or over-snacking!)  This snack takes barely any time to make and anyone you feed it to, will keep going back for more!

Ingredients:

1/2 cup white sugar 

1 1/2 tsp sea salt

1 tsp ground cumin

1 tsp ground chile pepper

1 tsp dried oregano

1 tsp chile powder 

2 egg whites

2 cups pretzel sticks

1 cup whole grain cheddar Goldfish crackers

2 cups wheat Chex cereal

2 cups corn Chex cereal

1 cup dry-roasted slightly salted peanuts

1 cup dry-roasterd salted almonds

Directions:

Preheat oven to 325 degrees F.  In a small bowl combine the first 6 ingredients and stir with a whisk.  In a large bowl, add two egg whites and whip with whisk until foamy and white.  Add pretzels, Goldfish, cereals, peanuts, and almonds to the egg whites.  Stir and coat each pieces with the egg whites.  Top with the spice mixture and stir to coat all pieces of mix.  Place parchment paper onto 2 cookie sheets.  Sprinkle mix all over the cookie sheets in an even layer.  Put in over and bake for 15 minutes.  (At 7 minutes, I stir the mixture so it can cook evenly.)  Once 15 minutes is up, stir mixture again and turn off oven and let mixture cook for another 15 minutes.  Once that is done, let mix cool and become crunchy.  Enjoy!  (Keep in air-tight container to keep fresh!) 

*Remember- Nuts are so good for you, but try not to eat too much- the fat adds up :)