Light and Fresh Fish Taco

I’ve been searchong for some new healthy dinner options. I feel like I’ve had dinner on loop lately. So last night I started back to through the loop woth tacos…but decided at the last minute instead to make this a lighter and tad healthier by using fish as the primary protein instead of the usual ground beef. I have to say it was a delicious change of pace and I’m so glad I decided to change things up!

Here is what you need!

1lb. Fresh cod

3Tbsp butter

2 lg cloves garlic

Zest of one lime

2 Tbsp lime juice

2 Tbsp chicken taco seasoning, I use McCormicks brand.

1/4 c. Cilantro or curly parsley

Shredded lettuce

Shredded cheddar cheese

Cubed avocado

Fresh pico de gaillo

Flour tortillas

In a large sauce pan melt the butter add the garlic and fish. Cook on medium high heat 3 minutes each side. Once you turn the fish add lime zest juice seasoning and cilantro using spatula cut fish into chunks and stir the ingedients around in the pan till coated. Turn down heat and layer fish in the tortilla with any of the additional ingredients you prefer. Enjoy!

Sunday Side Dish

Happy summer Sunday everyone! This is the first Sunday Since March that the garden center has-been closed so I’m taking advantage of a nice quiet day at home. And you know what that means!  I’m cooking!!

Tonight’s dinner consisted of applewood bacon seasoned pork roast, and a side dish of Swiss chard with wild rice! For dessert I utilized my new Pampered Chef ice cream maker and prepared homemade strawberry ice-cream! Everything has been so delicious. Thought I would share my recipe for the Swiss Chard side dish with you all it light flavorful and delicious, and you could pair it with a number if main dish recipes.

The chard I am using I grew myself! I added a small veggie garden as a demo station at the garden center and my first harvest was yesterday! So it’s nice to see fresh veggies straight from my own garden!


Swiss chard is a beautiful leafy vegetable with colorful stems, I liken it to collard greens, you can cook the stems and leaves they have a light balanced flavor and absorb seasoning well.


Here’s what you need for today’s recipe.

1 bunch Swiss chard chopped

2c. Long grain rice cooked according to package directions

1/4c. Butter

3 cloves garlic

1/4 tap onion powder

Black pepper to taste

Optional pan drippings from main course protein. I used the bits of bacon and juice from the pork tenderloin tonight and it was awesome!

In a large sauce pan melt butter add garlic, and Swiss chard. Cooking until chard is crisp tender. Add the rice and additional seasoning. Heat through and serve with your choice of main dish! Enjoy!



Simple Easter Side Dish, Parmesan Asparagus

Happy Easter!!

I hope you are all celebrating this wonderful holiday with friends and family. Enjoying good food, conversation, and reflecting on the miracle of the risen Christ!

So far this morning we have enjoyed our immediate family tradition of cinnamon rolls while our kids get the goodies out of their Easter baskets. Although the Easter basket tradition is drastically different now that they are 15 & 20!

This afternoon we will join my family for an early dinner, followed by dessert with my husband’s family later this evening. I prepared an awesome side dish to share with them and here is the recipe for you!

Parmesan Asparagus

1stick butter

2cloves chopped garlic

1Tbsp flour

1.5c half and half

5c. Chopped asparagus

1/2tsp. Onion powder

Salt and pepper to taste

For topping;

1 stick butter

2c. Bread crumbs

1/4c Parmesan cheese

Salt and pepper

In a large pot melt a stick of butter, add two cloves chopped garlic, and one Tbsp flour. Cook on medium high heat until it starts to brown, turn heat to medium, and add 1.5c half and half. Whisk together, and heat until bubbly and thick. Add asparagus, onion powder, salt, and pepper. Cook on medium heat for 5-7minutes, and add 1/4c. shredded Parmesan cheese. Cook for another 5min. Pour asparagus mixture into a 9×13 pan. For the topping use a pastry blender to mix one stick of butter, bread crumbs, and 1/2 c. of Parmesan cheese. Spread crumb topping over the asparagus, add a little salt and pepper and bake at 350° F for 5-10 minutes or until golden brown. Serve warm, Enjoy!

Beef Stir Fry

I feel like stir fry might be every parents perfectly easy, healthy, filling go to meal on a busy night. I know I make it when I’ve run out of ideas on what to make for dinner.

Stir fry is not an actual dish however, it is actually a cooking techniques used. Developed in China stir frying was used to cooking foods in a wok with very hot oil. Essentially deep frying with out the batter and the “deep” part lol!

Stir fry is super versatile too because the ingredient lists can include just about anything. A few of my favorite stir fry ingredients are onions, bell peppers, water chestnuts, baby corn, pea pods, zucchini, and carrots. So many great ways to change up the recipe!

Tonite I was tired and I wanted something quick so I opted for a beef Stir fry, my recipe for tonight’s version is listed below. What do you enjoy in your stir fry? I’d love to know!

2Tbsp extra virgin olive oil

1.5lbs stir fry beef marinated, I used Lowery’s marinade it’s great if you want to skip the homemade sauce part

2Tbsp of marinade

1 onion rough chopped
3bell peppers sliced

1 c. Shredded carrot

2 md zucchini sliced thin

2 pkgs of Uncle Ben’s precooked Jasmine rice

1/4 c shredded mozzarella

In a large saute pan or wok, heat the oil, add the marinated beef cook through about 5min on med high heat, add veggies and additional 2Tbsp of marinade cook until veggies are crisp tender. Meanwhile microwave the rice. Pour rice on to serving platter and top with beef mixture, add a sprinkle of mozzarella cheese. Serve hot! Enjoy!

Tasty side dish

This weekend we enjoy a nice boneless turkey roast cooked all day in the crock pot until it was perfectly falling apart. I know you know what I’m talking about. I wanted a tasty side dish to go with it, but was looks jg for something different than the usual carrots and potatoes. I decided on oven roasted cabbage steaks!

There is nothing simpler out there to make, it’s super filling and low calorie!

Here’s what you need:

1md head of cabbage sliced into “steaks”

2-3tbsp olive oil


1/2 tap onion powder

3cloves garlic

1/2tsp of Paprika

In a small bowl mix oil salt, pepper, onion powder, and garlic. Baste onto both sides of each cabbage steak. Place on a baking sheet, add paprika and bake for 20min at 350°F or until tender. Serve hot and enjoy!

Stuffed Peppers, Deconstructed

Have you ever really wanted something to eat but then you remember all of the extra work it takes to make that particular dish so you decide it’s not worth the time. I have several recipes that are like this. Lasagna for example, and in tonight’s case stuffed bell peppers. I love stuffed peppers and there are lots of different ways to make them, but they are a lot of work! Prep and cook the filling, stuff them, top them, and bake em up! It’s a lot of steps!

So tonight I made a deconstructed skillet version of stuffed peppers that are so delicious!

Here’s what you need:

1.5lb lean ground beef or venison

3 bell peppers cut into strips

1 md onion chopped

1pkg pre-cooked brown rice

1can diced tomato

1Tbsp worchestishire sauce

1tbsp onion powder

1tbsp garlic powder

Salt and pepper to taste

1c. Sharp white cheddar cheese shredded

In a hot skillet cook peppers and onions until tender crisp remove and set aside. Brown your ground meat in the same skillet add seasonings, rice and tomato’s cook on med-high heat for another 2-3 minutes add peppers and onions and continue to cook for another ,3-4min. Top with cheese and bake in the oven for approximately ,5minutes or until cheese is melted. Serve hot! Enjoy!!

Healthy Twist Chicken Fried Rice

I love fried rice! Who’s with me!

I enjoy everything about it. I like the subtle seasonings, tender veggies, and it’s so filling!

In Asian countries it’s not uncommon to see fried rice stands, and lots of variations on the recipes. It’s very diverse!

I am still working on my diet and exercise plan so I lightened up my recipe and it’s ready to share with you!

Here’s what you’ll need:

2-3c cooked brown rice

1c egg whites approximately 6 eggs worth

Coconut oil spray

2 Tbsp Sesame oil

1bunch green onions chopped

1c shredded carrots

1sm pkg. Frozen peas

2 cloves of garlic minced

1.5c. riced cauliflower


1/4-1/2 c. Soy sauce (I use low sodium)

1 lb chicken cut into bite sized pieces

Cook your rice according to the package directions. Set aside. Spray wok or skillet with coconut oil and add egg whites. Cook until just set remove from pan and set aside.

Add 1Tbsp of sesame oil to the pan and add all of the vegetables, salt/pepper, and 1/2 of the soy sauce. Cook until vegetables are tender. Scrape off to one side of the pan add second Tbsp of sesame oil and chicken. Cook chicken all the way through. Stir into the vegetables, add the brown rice, eggs, and remaining soy sauce. Stir well and serve hot! Enjoy!!

The riced cauliflower replaces a portion of the brown rice making this a little healthier, very filling, and packed with dietary fiber! A great healthy alternative to the original recipe. Let me know what you think!