Sunday, January 13, 2013

Coconut Shrimp Soup

This recipe happened by complete accident, but I am so glad it did!  I had planned on making shrimp soup, but realized I forgot to get half and half at the store.  So I made do with what I did have in the pantry.... coconut milk.  As it turns out, nothing could have complimented the shrimp more.  Plus I added a touch of lime juice that really pulled everything together.  I will definitely be making Coconut Shrimp Soup again!

Coconut Shrimp Soup:

3 tbsp olive oil
1 lb. shrimp, peeled and deveined
1 small yellow onion, chopped fine
1 clove garlic, minced
1/2 cup roasted red peppers
1 bundle cilantro
1 14 oz. can diced tomatoes with green chilies
1 13.5 oz. can coconut milk
2 tbsp. sriracha
1 lime, juice
salt and pepper

1.)  Heat the olive oil in a soup pot.  Add the onion, allowing it to become translucent.  Add the garlic and roasted red peppers and cook until heated through.

2.)  Add the tomatoes with the juice, shrimp, and cilantro to the pot and simmer until the shrimp is completely cooked through.

3.)  Pour in the coconut milk, sriracha, and lime juice, cooking until just heated through.  Season with salt and pepper as needed.

4.) Serve hot with fresh cilantro and a lime wedge.

Salsa Verde Swiss Egg Muffins

These little egg muffins are so simple for Nick and I to grab, heat, and go each weekday morning.  My recipe makes 12 muffins that can me stored in a Ziplock in the refrigerator and reheated for 2 minutes in the microwave.

10 eggs
4 Laughing Cow Swiss Cheese Wedges
5 slices deli ham or turkey, cut into small pieces
1/2 cup Tomatillo Salsa Verde
1 small bundle green onions, chopped fine

1.)  Preheat the oven to 350 degrees.

2.)  Mash the Laughing Cow cheese wedges into a large mixing bowl.  Crack the eggs into the bowl and whisk until well combined.  Add in the ham or turkey, salsa, and green onions.  Make sure all the ingredients are mixed together well.

3.) Spray a muffin tin with non-stick cooking spray and fill each cup 3/4 full of the egg mixture.  Bake for 25 minutes.

4.)  Allow muffins to cool on a plate before storing in a Ziplock bag in the refrigerator.

Tuesday, January 8, 2013

Zucchini Lasagna

Who needs pasta when you can enjoy flavorful lasagna that uses thinly sliced zucchini instead?  This is similar to a low carb recipe I have run across before, but I added an artichoke pesto sauce that added so much flavor.

Zucchini Lasagna

2 large zucchini squash
4 Tbsp butter
2 cloves garlic, minced
1 green pepper, diced
1 can mushrooms
¼ cup yellow onion, chopped
1 lb hamburger meat
1/2 jar of your favorite spaghetti sauce (I am obsessed with Safeway's Artichoke Pesto) 
2 cups mozzarella cheese, shredded
1 1/2 cups cottage cheese
3/4 cup Parmesan cheese
2 tbsp. chopped chives

 1.)  Heat butter in skillet over medium heat. Peel zucchini and slice, lengthwise, to 1/4” strips with a sharp knife.

2.)  Cook zucchini in pan until soft, about five minutes, stirring and flipping zucchini occasionally to keep from browning. Remove zucchini to a plate.

3.)  In skillet, saute minced garlic, onion and green pepper, chopping, until onion is transparent, 3-5 minutes.  Add ground beef. Cook until browned, stirring and chopping occasionally.

4.)  Add jar of sauce. Turn heat to medium low and allow sauce to cook down/thicken, about 15 minutes.

5.)  In a separate bowl, combine cottage cheese, Parmesan and chives. Set aside.
Preheat oven to 350 degrees F.<

6.)  In a 13 x 9 baking dish, arrange layers in this order:
1/3 of the sauce mixture
1/2 of the zucchini strips
1/3 of the sauce mixture
1/3 of the  cheese mixture
1/3 of the shredded mozzarella
1/2 of the zucchini strips
remaining sauce mixture
remaining cheese mixture
remaining shredded mozzarella

7.)  Bake at 350 degrees for 25 minutes, or until cheese begins to bubble and turn slightly golden. Allow to cool for 10-15 minutes to allow to set prior to serving.

Sunday, January 6, 2013

Buffalo Chicken Soup with Green Onions and Blue Cheese

This recipe is dedicated to my brother, who is notorious for adding Frank's Red Hot Sauce and Tabasco to everything he eats.  If you're a hot wing lover, this recipe is for you.  It's definitely got a kick.

Buffalo Chicken Soup with Green Onions and Blue Cheese

4 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
4 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
32 ounces low-sodium chicken stock
3/4 cup Frank's Red Hot buffalo wing sauce
1/2 cup Half and Half
1/2 cup freshly grated cheddar cheese
1/2 cup freshly grated parmesan cheese
4 tbsp. Blue Cheese (1 tbsp. for each bowl)
Sliced green onions, for garnish

1.)  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft.

2.)  Add in garlic and cook for 1-2 minutes more.

3.)  Add in stock, buffalo sauce, half and half, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

4)  Top with green onions and blue cheese before serving.

Saturday, January 5, 2013

Chicken Avocado Enchiladas with Avocado Cream Sauce

The Avocado Cream Sauce in this recipe is to die for.  It added so much to my traditional better for you enchiladas.  I used the same Mission Carb Balance Tortillas that you see often in my recipes.  Even if the sauce weren't used in this recipe, it would also make a great dip for vegetables, crackers, or chips.

Chicken Avocado Enchiladas with Avocado Cream Sauce

1 cup chicken broth 
1 cup salsa verde (I used Safeway Artisan Tomatillo Salsa)
1/2 cup sour cream (or Greek yogurt) 
2 avocados 
1 clove garlic 
salt and pepper to taste 
1 bundle cilantro 
1/2 lime, juice 
4 cups cooked shredded chicken 
2 green onions, sliced 
2 cups cheddar cheese, shredded 
2 cups monterey jack cheese, shredded 
8 (7 inch) tortillas

 1.)  Puree the chicken broth, salsa verde, sour cream, avocados, garlic, salt and pepper, cilantro and lime juice in a food processor. 

2.)  Mix the half of the sauce with the chicken, green onions and half of the cheese. 

3.)  Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish seam side down. 

4.)  Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Friday, January 4, 2013

Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers


1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

8 oz. bacon, chopped
2 lbs. fresh Brussels sprouts
½ tsp. salt
½ tsp. black pepper
¼ cup grated parmesan cheese

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.