Roasted Veggies with Feta...

The garden is just blooming so fast and I cannot get enough of the fresh veggies. I love to grill them but frankly it burns the kids out fast.. and since it was extremely hot, I wanted something I could make and eat cold or warm... and I found it.   Roasted Mediterrean Veggies with Goat Cheese... but I didn't put goat cheese in mine, I used my feta  ("Cus it makes things betta").

I also didn't use vergus?... since I frankly do not know what that is.. however learned its unripened grapes juice... {{EWWW?}}

We loved it...  I will make again. I will cut my veggies down to the size I want them - NOT half moon.. The teens loved it... I vote to eat cold .. but I did try it warm..

 If you are on Weight Watchers, I calculated the point plus to be 1 FULL CUP for 5 points.. WAHOO!!!!..

 Thank you Clean Eating for popping this dandy in your magazine at the right time!  WAHOO!!!

Coconut Chicken with Pineapple Strawberry Salsa

Talk about what will be a summer time favorite at my house... THIS WILL.. being that I love a few new recipes that take little time to make and is OHHHHH SOOOO GOOD! to eat, this one is topping the list. I found this recipe from my Clean Eating Magazine, and it was a summertime issue, but hey, I have to try them out when I get the chance, and I found all the ingredients- so why wait?

 I must be extremely careful when I eat pineapple, since I had my gall bladder  removed, it still effects me like I am chewing glass... but this doesn't keep me from making it for the rest of the gang!

SALSA:  1/3 c of Light Coconut milk, greens of 4 scallions, 10 strawberries chunked & 1 c. fresh pineapple, cored and chunked - mix together, and enjoy. You can make it one day before eating it.

The Coconut chicken was just as easy. I used Tenders instread of breasts since I didn't label the bag that I put in the freezer! OOPS!... but it  worked out the same ... it was plated with salad greens! YUMMY DELICIOUS!

Breakfast Muffins

I had some biscuits that needed to be used...it was Sunday and though its my usual BAKE LIKE AI WILL BE SERVING AN ARMY DAY - I didn't have many ideas flowing in my head. I could have made Cinnamon monkey bread, and then I remembered I had spinach, scallions and some green pepper in the fridge.. and  that was sounding better!

I popped the can of biscuits - into a greased muffin tin - whipped egg, spinach, scallions, gr. pepper, crumbled bacon together, and poured into each muffin cup - baked for about 20 minutes at 350, added cheese and another 5 minutes in the oven - making sure egg is cooked and cheese is melted, and SHA BAM! The biscuits were a hit!

They are gone - G-O-N-E... paired with some fresh fruit and it was like we were at a buffet and didn't need to leave the house!

I was informed while the teens had dish duty, that this was a great idea to keep in mind for another date.. I am thinking so - I might be able to make them and freeze them... if they make it from the cooling station to a bag and not ate! 

Thanks for stopping by!

Banana split for Breakfast... honestly

IMAGINE THIS if you will, BANANA SPLIT for BREAKFAST... I know .... unimaginable!

So this is what it really is... which can be changed accordingly...

Medium Banana, sliced lengthwise

8 oz Yogurt, flavor of your choice  (I used greek yogurt, strawberry flavored)

1 serving sliced fruit of your choice (my choice was strawberries)

1/2 c. chopped nuts  (it recommended peanuts, but I had cashews, next time I am using Almonds)

 Layer like Sundae... enjoy!

Note: making this for my breakfast at work, but I could/ will make adjustments accordingly. .. such as.. Cottage cheese instead of yogurt,add homemade fruit jam/preserves instead of real fruit, change nuts.. maybe pecans or walnuts or granola... 

Instead of my wonderful tupperware, I would put in a little footed dessert dish/compote/flute.

This is also a great after work out snack!

Have a good day!



Tuna Steaks...yumm -o-licious!

Originally, I wanted to grill them... but when the skies opened up and it rained steady for the next 3 hours, I knew that plans for dinner had changed. So out to my food bloggers I searched... something easy and fun, but not over the top, since the teens are expected to eat this as well!

I found a recipe and top to bottom it was like 20 minutes.. since I was clueless of what I was to do... but check it out.

Don't they look delicious?

It was awesome that I topped off the tuna with avacado, I mean, really, I love it COLD but when paired with something warm, I was skeptical!

I confess, I shop Wegmans... almost weekly.. why? It has got to be the food lovers haven.. I mean seriously, since I usually  have to put myself on a timer when I am in there, I cannot tell you how many times I go back and tell myself "Oh, I didn't see that before.."... LOL.. The people that work there are nice, the people that shop there are sometimes rude and snooty - but aren't i going to find that at any place?  Wegmans atleast gets to showcase the foods that I want to put in my mouth and on my table for others!

When I found this Golden Jewel Blend , I was delighted.. the teens like it and it was simple to make! I mean honestly, I will get others and make for whatever side dish or even for breakfast.

Have a great day!

Keep It Tight! Tilapia (or Flounder)

I love fish! I could eat it in almost every meal.. all sorts.. I haven't met a fish I didn't like yet... of course, some are better baked, or fried, or cajun, blackened. etc... but with all seriousness, I still like all of them!

All day I thought I had TILAPIA to use for this nights meal... and it wasn't until I got home, that I realized ... NOPE.. its  FLOUNDER... !!!  I still used the recipe I found with my Clean Eating Recipe cookbook, and it was a hit, all 8 pieces of flounder were GONE! I liked the fact that I got to throw seasonings in a bowl, dip the fish and within 15 minutes I could have a nice meal!

I matched the flounder up with asparagus, which was steamed, with lemon and some whole wheat/ brown rice.

KEEP IT TIGHT TILAPIA - Tosca Reno, Eat Clean

Ingredients

• 1/4 cup / 60 ml best-quality olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard                    (I didn't have this, and it was still devine!)
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed                        ( I used 8 flounder fillets)

Preparation

1. Preheat your oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
2. In a medium sized bowl combine olive oil, garlic and seasonings.
3. Dip each filet into the seasoning and place it on the baking sheet.
4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
5. Bake for 10 minutes.

Creamy Cauliflower Mac

What you may not know... is I am attempting to not let the fat man catch me become more clean in my eating.. I am sure you have heard about all the Clean Eating all over the place.. but its made a difference in my world... and yes, I still continue to bake... I know I am almost as back as the lung cancer patient that continues to smoke RIGHT? ... shut up.. I know!!!

You see, when my other half arrived back from his deployment - I wanted to continue with my healthy eating + his physical activity routine = one big happy family... big being just an adverb?

I did have moments where I fell off the wagon alittle - well I made SWEETS that were gluten free (that has to count for SOMETHING) .. but I couldn't deprive the guy of home made goodies he longed for... COME ON... he fights for our freedom!!!... so I digress...

I made this two nights ago...  CREAMY CAULIFLOWER MAC, I added chicken pieces to the dish, for my protein.

Mark Bittman's recipe (RunnersWorld magazine- March 2011)

• 2 1/2 cups vegetable stock
• 2 bay leaves
• 1 cauliflower, cored and cut into large pieces
• 8 ounces whole-wheat elbow macaroni
• 1/2 cup grated cheese (I used Gruyere)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/8 teaspoon nutmeg
• Salt and black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 cup whole-grain bread crumbs

1. Heat oven to 400° F. Boil a pot of salted water.
2. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.
3. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
4. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.
5. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.
6. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes.