Cumin Crusted Swordfish with Avocado Relish

Avocado Relish:

• 1 small avocado, peeled, seeded and finely chopped
• 1/2 cup coarsely chopped tomato
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 tablespoon Red Pepper, Crushed
• 1/8 teaspoon Sea Salt

Cumin-Crusted Swordfish:

• 1 tablespoon Coriander Seed, coarsely crushed
• 1/2 teaspoon Black Pepper, Cracked
• 1 tablespoon Cumin
• 1/2 teaspoon Sea Salt
• 3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed

Directions:

1. For the Avocado Relish, mix all ingredients in medium bowl. Set aside.

2. Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish.

3. Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish.

Sicilian-Style Tuna

Ingredients

6 tablespoons extra-virgin olive oil

4 (5- to 6-ounce) tuna steaks

Salt and freshly ground black pepper

1 large onion, sliced (about 1 cup)

2 garlic cloves, minced

3 tablespoons salted capers, soaked in water for 10 minutes and drained

3 tablespoons minced pitted green olives

1/4 cup raisins

5 plum tomatoes, peeled, seeded, and chopped

1 cup fish stock or water, as needed

2 tablespoons fresh flat-leaf parsley, coarsely chopped

4 to 5 fresh basil leaves, torn

1/3 cup pine nuts, toasted

Directions:

1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.

2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.

3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.

4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Black Bean Soup with Turkey Bacon

Black Bean Soup

I have a large dinner party this past weekend and this soup was a huge success!

Ingredients

• 10 slices Turkey bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• juice of 1/2 lime
• Thinly sliced scallions, for garnish
• Greek Yogurt, for garnish
• Mozzerella Cheese, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Pork Chops with Hickory Smoked Turkey Bacon

Super Healthy Pork Chops with a lot of Flavor and Very Tender!

Ingredients

• 4 pork chops
• olive oil
• 2 onions sliced in rings
• chicken-porkherb rub to taste
•  Seasoned Salt to taste
• Coarsely ground pepper to taste
• paprika
• 4 hickory smoked turkey bacon slices

How to make it

• Cover bottom of dutch oven with olive oil, about 1/4 cup
• Place slices of one onion over oil
• Sprinkle onions with paprika
• Then sprinkle with herb rub
• Then sprinkle with pepper
• Arrange pork chops on top of this
• Sprinkle chops with Seasoned Salt
• Sprinkle then with herb rub
• Place rings of second onion over seasoned chops
• Place bacon slices over onions
• Sprinkle top generously with paprika and pepper
• Bake covered in a 300 degree oven for about 1 hour and 25 minutes
• Remove from oven and make gravy with the drippings

Vegetable Meatloaf

This recipe is quick and easy and the whole family will love it!

It will look burnt on top but that is the mixture of Balsamic Vinegar

 & Ketchup when cooked.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup quick oats oatmeal
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions:

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, quick oats oatmeal, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. 

Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

This recipe was a hit at a small get together at our house this past Sunday. Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 

Ingredients:

• 1 cup Jasmine Rice
• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon Stevia
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple
• 2 limes, thinly sliced

Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

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Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

This recipe was very elegant and not difficult at all to make! Found the recipe on Food Network, then I modified it to make it more healthy and less fattening!

Ingredients 

Sweet Potatoes:

• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons honey (called for maple syrup)
• 1 tablespoon minced fresh sage leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
• Cooking spray

Pesto:

• 1/4 cup Mexican mint marigold (or tarragon), packed
• 2 cloves minced garlic
• 1 tablespoon grated Parmesan
• 2 tablespoons chopped pecans
• 1/4 cup chicken stock or water ( I used low sodium)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Goat Cheese Sauce:
• 6 tablespoons chevre (goat cheese)
• 4 tablespoons almond milk (called for half & half)
• 1 tsp of cornstarch
• Lamb:
• 4 (5 to 6-ounce) lamb loin chops
• Salt
• Pepper

Directions

Sweet Potatoes: 

Preheat the oven to 365 degrees F.

Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.

Pesto:

Combine all ingredients in a food processor or blender and puree.

Goat Cheese Sauce:

Combine the goat cheese and almond milk in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.

Lamb:

Preheat a grill or grill pan over high heat.

Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.

To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

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Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

YUMMY!!!!!!

Chicken Adobo Lumpias

Ingredients:

• 4 Thin sliced Chicken breasts- diced
• 1/4 cup of apple cider vinegar
• 2 tablespoons cup of low sodium soy sauce
• 4 cloves garlic, crushed and minced
• 2 bay leaves
• 1 tsp of baking stevia
• 1 tsp curshed black peppercorns
• 1 bunch chives
• 1 pkg large square spring rools 
• 1 egg beaten
• Canola oil for frying
• Kosher salt
• Greek yogurt for topping

Directions:

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 

2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)

3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)

4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls

5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each

Transfer to a paper towel to drain, sprinkle with Kosher salt

Cut Lupias in half and serve with a side of Greek Yogurt

Homemade Carrot & Cauliflower Soup

Served hot or cold

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 5 medium carrots, peeled and coarsely chopped
• 1/2 head cauliflower, cut into florets
• 1 teaspoon red pepper flakes
• 2 teaspoons lemon zest
• 1 teaspoon ground cumin
• 2 cups chicken or vegetable stock
• 3/4 cup plain yogurt, divided
• Kosher salt and freshly ground black pepper
• 1 green onion, finely chopped

Directions:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

Pan Seared Flounder Fillets

I got some fresh wild caught flounder from Fresh Market on sale Saturday, first time cooking flounder.. these were YUMMY! Along with the sale on flounder, stopped by Jimmy Lowe's fruit stand, and picked up these Amish Made Tomato Basil Noodles :)

Ingredients:

• 4 skinless flounder-fillets
• Sea salt & pepper to taste
• Whole wheat flour for dredging fish
• 2 tablespoons of canola oil
• 4 tablespoons of smart balance butter spread, divided
• 1 lemon, squeezed
• 1 small bottle capers
• 1 cup of almond milk
• 1/2 cup of greek yogurt
• 2 minced cloves of garlic

Directions:

1. Cook pasta as directed, I made a white creme sauce for this pasta
2. In a small sauce pan, on low/simmer heat together almond milk, butter, greek yogurt, garlic, and 1 tablespoon of butter. Add in salt & pepper for taste
3. Wash Fillets in cold water and pat dry, sprinkle with salt & pepper
4. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat skillet on high heat until butter melts.
5. Keeping heat at medium-high, cook fish on 1 side about 3 minutes, until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once. 
6. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk remaining 1 tablespoon butter. Add lemon juice. Pour in capers , liquid and all. Whisk. Pour thin sauce over fish fillets. Serve with a side of pasta and veggies. Enjoy with a colorful salad!!!!

Ground Turkey & Summer Squash Casserole

This was a very tasty meal, super fast and easy! Right after we had dinner, Jason was asking me to make it again soon! :) This is a great way to get in vegetables without the family complaining too much!

Ingredients:

• 1 pound of ground turkey
• 1 tablespoon of olive oil/ canola oil
• 2 cups of yellow summer squash
• 1 yellow onion chopped
• 2 eggs
• 1 cup of almond milk
• 1 1/2 tablespoon of cornstarch
• 1 cup of shredded mozzarella cheese
• 6 tablespoons of smart balance butter, melted
• 1/2 teaspoon of sea salt
• 1/4 teaspoon pepper
• 1 cup of whole wheat bread crumbs

Directions:

1. In a large skillet, cook turkey in oil over medium heat until no longer pink.Add the squash and onion. cook until vegetables are crispy.
2. In a small bowl, combine eggs, milk, cornstarch, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8" square baking dish. Sprinkle with bread crumbs.
3. Bake, uncovered, at 375 degrees for 35-40 minutes or until heated through.

Cindy's Chicken Lo Mein

Chicken Lo Mein 

Want an Asian dish without all the guilt. Try this low fat, low sodium recipe! Jason loved it!!!!

Ingredients:

4 boneless chicken breast cut into chunks

8 oz of gluten free spaghetti noodles

1 cup of sugar snap peas

2 medium carrots sliced into thin sticks

3 shallots (diced)

1 cup of thin sliced mushrooms

2 cups of fresh green beans

1 tbsp of olive oil

1 tbsp of fresh ginger (chopped)

1 tbsp of minced garlic

1/2 cup of low-sodium soy sauce

1/4 cup of rice vinegar

Directions:

1. Cook pasta as directed

2. In a large skillet, saute shallots in olive oil over medium heat for a few minutes until soft. Add Chicken and cook until brown.

Remove

3. Saute carrots and mushrooms for 3-5 minutes, then add snap peas and cook another few minutes.

4. Add chicken and green beans, and saute approx 5 min 

5. In a food processor, pulse remaining ingredients. Add to skillet and toss mixture until completely coated. Turn the heat down to low, simmer for a few minutes.

6. Serve over cooked noodles- ENJOY!

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

Ingredients-

• 1 pack of Artisan Whole grain tortillas
• 8 oz shredded low fat cheddar cheese
• 8 oz crab meat drained
• 1 pound of cooked medium shrimp, deveined
• 20 oz of jalapeno salsa
• 8 oz of plain Greek yogurt
• 1/4 cup of green onions (chopped)
• Sea Salt & Pepper to taste

Directions-

Preheat oven to 350 degrees

Lay out tortillas on a flat surface

Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping

In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up

You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)

Pour jalapeno salsa on top 

If you have remaining mixture, place on top of salsa

Sprinkle with remaining cheese

Cover with aluminum foil

Bake for 30 min, remove foil and bake uncovered for an additional 15min

Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole

Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

Ingredients:

• 4 Thin Sliced Chicken Breasts
• 1 tablespoon of Cumin
• 1 tablespoon of Chili Powder
• 2 Cloves of Garlic
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1/2 tablespoon of black pepper
• 1/2 tablespoon of sea salt
• 1 tablespoon of Italian Seasoning
• 3 tablespoon of smart balance butter spread (Seperated)
• 1 bell pepper
• 2 Roma Tomatoes
• 1 package of Whole grain Spaghetti noodles
• 1/2 cup of fat free cream cheese
• 1/2 tablespoon of corn starch or wheat germ
• 1/2 cup of skim milk

Directions:

1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
3. Boil your pasta as directed on box
4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
6. Add in salt, pepper, garlic powder, and onion powder
7. Stir often until even consistency and do not let sauce boil.
8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

• 1 small to medium head cauliflower, cut into florets, about 6 cups cauliflower florets
• 2 teaspoons crushed garlic
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh grated Parmesan cheese

Preparation:

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, seasonings, and Parmesan cheese.

Spread the cauliflower out on the prepared baking pan.

Roast for 25 to 30 minutes, turning every 10 minutes, or until tender and lightly browned.

Serves 4

Spanish Style Grilled Chicken Flat Bread Pizza

Spanish Style Grilled Chicken & Sun dried Tomatoes

 Flat Bread Pizza

This recipe is a crowd pleaser, its fast and easy!

Ingredients:

2 skinless boneless chicken breasts

3 Flat Out Flat Breads- Sun Dried Tomato Flavor is the one I used for this recipe

1/2 cup of ranch style dressing (recipe to follow)

2 cups of Sharp Cheddar Cheese

1 cup of Sun Dried tomatoes

1/4 cup of green onion

1 teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of sea salt

1 teaspoon of chili powder

1 teaspoon of black pepper

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil
2. Place chicken in skillet over med- high heat. Topping with Cumin, Paprika, Salt, Pepper, and chili powder
3. Cook until no long pink, on a cutting board, shred into tiny pieces
4. Spread homemade ranch dressing over flat breads, Place tomatoes, chicken, green onions on top. Top with Cheddar cheese and more sun dried tomatoes
5. Bake in oven until cheese is melted and bubbly, usually  5-7 minutes

On a cutting board, cut into squares, enjoy!!!!

Ranch dressing recipe:

1/2 cup of plain Greek yogurt

1/3 cup of real mayo- olive oil blend

1/3-1/2  cup of  almond milk (depending on how thick you want it)

1/2 tsp of garlic powder

1/2 tsp onion powder

1/2 tsp of sea salt

1/2 tsp of pepper

1/2 tsp of chopped green onions

1 tsp of parsley flakes (dried or fresh)

1/2 tsp dill (dried or fresh)

Mix together and refrigerate

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Roasted Cauliflower

Roasted Cauliflower

Ingredients:

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

Kosher salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions:

Directions

Preheat the oven to 450 degrees.  Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Cindy's Wheat Penne Turkey Casserole

Cindy' s Wheat Penne Turkey Casserole- Jason's New Favorite :)

Servings- 6

Protein- 30 grams

Carbs- 24 grams

Fat- 7 grams

Ingredients:

1 lb ground turkey

15 ozs tomato sauce

1 tsp stevia

8 ozs cottage cheese

8 ozs fat free cream cheese

12 ozs wheat penne noodles (uncooked)

2 cups mozzarella cheese

1 tbsp of Italian seasoning

1 tbsp of garlic powder

1 tsp sea salt

1 1/2 teaspoon black pepper

1 tsp of white pepper

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium-high heat, saute the ground turkey combining salt, garlic powder, pepper, white pepper, and Italian seasoning for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and stevia, and set aside. In a medium bowl, combine the cottage cheese, cream cheese, 1 cup of mozzarella cheese . Mix well and set aside.

3. Cook noodles according to package directions. Place them into a 9x13-inch baking dish (coating with spray oil), then layer the turkey mixture over the noodles. Then layer the cream cheese mixture over the turkey, and top with remaining 1 cup of mozzarella cheese.

4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

Stuffed Avocado Salmon

Stuffed Avocado Salmon- Yummy!!

Ingredients:

6 skin-on salmon filets, about 2 pounds
1 avocado, pitted, peeled and thinly sliced
1 tablespoon olive oil
1/4 cup teriyaki sauce
2 1/2 cups cooked brown rice
1 Roma tomato diced
1 cup of black beans
3 green onions, chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Directions:

Preheat oven to 400 F.

Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.

Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.

Meanwhile, heat cooked rice in a sauce pan over medium heat. Add tomatoes, black beans, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.

Serve each salmon filet with ½ cup wild rice salad.