Jerk Turkey Burgers with Apples :)

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Ingredients:

  • 1 pound ground turkey
  • 1 tablespoon jerk seasoning, plus more for sprinkling
  • 1 small green apple, peeled and grated
  • 1/2 cup finely chopped scallions
  • 1/4 cup panko breadcrumbs
  • Kosher salt and freshly ground pepper
  • 1/4 cup olive oil mayonnaise by Kraft, plus more for brushing
  • 1/4 cup pineapple chutney
  • 3 cups shredded purple cabbage
  • 1 carrot, shredded
  • Canola oil, for the grill
  • 4 hamburger buns or challah rolls, split

Directions:

Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.

Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.

Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

Cumin Crusted Swordfish with Avocado Relish

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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.

Apple Cinnamon Slices over Frozen Greek Yogurt

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Ingredients:  

Apple Cinnamon Slices

3 medium apples, peeled & sliced thin {I used Pink Lady}

1/2 tsp. cinnamon

4 tsp. brown sugar ( brown sugar-stevia)

2 graham crackers, broken into small pieces

 

Directions

Peel the apples & slice them into thin pieces.  Sauté them in a large skillet (you can add a 1/2 T butter, if desired), along with cinnamon and brown sugar until slightly tender and caramelized. 

I used the Frozen Greek Yogurt from Ben & Jerry's with this recipe. Very high in sugar, so moderation is key :)

Remove from the heat and then chill until ready to use.  You don’t want to add hot apples to ice cream… that doesn’t work out so well!

Sicilian-Style Tuna

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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

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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

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

Ingredients

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

Key Lime Pie

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 Key Lime Pie- YUMMY! :) 

Ingredients:

1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

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CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

  • 1 CUP GREEK YOGURT
  • 1/4 CUP STEVIA 
  • 4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
  • 1 EGG

BREAD:

  • 3 CUPS WHOLE WHEAT FLOUR
  • 2 TSPS BAKING SODA
  • 1/2 TSP SALT
  • 2 CUPS BAKING STEVIA
  • 1 CUP SMART BALANCE BUTTER, MELTED
  • 1/3 CUP BUTTERMILK SUBSTITUTE 

(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)

4 EGGS

DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY

Vegetable Meatloaf

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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.

Squash Pie :) YUMMY!

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Ingredients:

6 medium yellow squash, sliced

1 stick smart balance butter

1/2 cup all-purpose wheat flour

1 cup baking stevia

1 tablespoon lemon extract

3 eggs

Three 9-inch prepared frozen pie shells, defrosted

Directions:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

Preheat the oven to 350 degrees F.

Transfer the squash to a blender. Add the smart balance butter and wheat flour and blend until pureed. 

Add the stevia, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.

Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

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

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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

Mojo Sauce to spice up your tacos & burritos :)

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Mojo Sauce to spice up your tacos & burritos :)

Ingredients:

Mojo Sauce:

4 garlic cloves

1 can of serrano chilies

1 large handful fresh cilantro leaves

Juice 1 Lemon

Juice 1 orange

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions:

Make the Mojo Sauce: 

Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a food processor and

 process

 until smooth.

 Salt & Pepper to Taste.

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

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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

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.

Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

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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

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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

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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

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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!

Cindy's Low Fat Craw-fish Etouffee

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Cindy's Low Fat Craw-fish Etouffee 

with Roasted Asparagus

Living in the South and especially on the gulf coast, this dish is a staple! It's usually loaded with tons of calories and fat. I have taken the fat out by substituting heavy cream with greek yogurt. I hope you enjoy this dish and share with others!

Ingredients:

3 cups of Gluten Free Rice

6 cups of water

3/4 cup of smart balance butter

1 large onion (chopped)

1 bell pepper (chopped)

3 stalks of celery (chopped)

1/4 cup of all purpose flour ( I used almond flour)

1 pound of craw-fish tails

2 cups of plain greek yogurt

1/2 cup of milk ( I used almond milk)

1 tsp of Thyme

1 tsp of Oregano

1 tsp of Basil

1 tsp Creole Seasoning

1 tsp of black pepper

1 tsp of sea salt

Directions:

1. Combine the rice and water in a saucepan, bring to a boil. Cover and reduce heat to low. Simmer 30 minutes or until rice is tender and water is absorbed. 

2. Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, celery and saute until transparent. Stir in the flour until well blended. Gradually stir in the greek yogurt & milk, then add the craw-fish tails and bring to a simmer. Add all the dry seasoning. Simmer for 10-15 min on low heat, until the craw-fish is cooked but not tough. Serve over gluten free cooked rice for a delicious healthy meal. :)

Roasted Asparagus

Ingredients:

2 pounds of fresh asparagus

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

2 cloves of Garlic

Directions:

Preheat the oven to 400 degrees

Cut the ends

Lay out asparagus on cooking sheet, line with aluminium foil for easy clean up

Drizzle with olive oil, sprinkle with Garlic, salt, and pepper.

Roast the Asparagus for 25 minutes or until tender