Black Bean and Pineapple Salsa

This is a great little dish you can serve with chicken, fish, pork, or as a salsa. Also very good on eggs or served with warm tortillas. Enjoy!

Black Bean and Pineapple Salsa:

1 can Black Beans, drained and rinsed
1 large can pineapple chunks, drained
1/2 red bell pepper diced
1/4 onion diced
1 or 2 stalks green onion sliced, green and white parts
1/4 cup frozen corn, or a small can corn, drained and rinsed
1/4 cup chopped fresh cilantro
1/2 tsp cumin
1/2 tsp chipotle red pepper seasoning
juice of 1/2 lime
salt and pepper to taste


Roughly run knife through pineapple chunks, and add all other ingredients, combine. Chill at least one hour for juices to blend and corn to thaw.

The Best Fajitas Ever!

I made up this recipe after having such a reaction to packaged fajita seasonings and the loads of MSG they put in them. I taught my hubby how to do this recipe, and he can do it no problem on his own now. We have made these with chicken and steak, but this is the pork version.

Fajitas:
1 lb pork loin chops sliced thin into strips
1 red bell pepper julianned (sliced into thin strips)
1 yellow bell pepper julianned
1/2 sweet white onion julianned
1/2 package white mushrooms sliced
tortilla wraps
fresh cilantro as garnish
other toppings: cheese, tomatoes, greek yogurt (instead of sour cream)

For seasoning:
2 tbsp brown sugar
1tsp cumin
1tbsp chili powder
dashes of salt and pepper

Heat skillet with a few turns of olive oil. Add vegetables. Stir together seasonings and divide in half. Pour half of the seasonings into veggies, cook appx 5 minutes until veggies are cooked but still a little crisp. Remove veggies from pan. Add another turn of olive oil to same skillet, add pork and cook appx 2 mins. Add rest of seasonings to pork and cook until meat is fully cooked and no longer pink. Add fresh cilantro on top for garnish.

You can use pork, chicken, shrimp or steak.

Serve with tortilla wraps and toppings.

Chicken Salad Lightened Up

Here is one of my faves. I created this after being inspired by the yummiest chicken salad ever that I ate in Canada on a fishing trip. I lightened it up some. I make this about every other week and keep in fridge for lunch for a few days, or when I need a high protein snack. Enjoy!

Served with a high fiber wrap. 

Chicken Salad:
1 lb boneless chicken breasts
1/4 cup each of diced onion, cubed apples (ok to leave skin on), grapes cut 2-3 ways each, dried cranberries, walnuts or pecans or both.
1 tblsp light mayo
1 small container 3 oz or so of 0% fat greek yogurt*
1 tsp dried tarragon
dash of salt and pepper

Cook chicken in boiling water until cooked through, once cooled, roughly chop through chicken until large cubes are formed.
Add in all other ingredients, stir together with chicken. Refrigerate about an hour.

Serve on top of lettuce or in a high fiber wrap, or with crackers, or whole grain bread.

* You will not miss chicken salad made with a ton of mayo.

Mediterranean Orzo

Sorry it has taken so long to add a post, this week has been super busy with the start of school and getting used to waking up early and going to bed early. Here is a great recipe for potluck dinners or as a side dish. Enjoy!

Mediterranean Orzo

1 cup dry orzo, wheat or regular cooked according to package directions
1/4 cup halved kalamata olives
1/4 cup feta cheese (can use reduced fat too)
One tomato cut into small cubes
One cucumber partially peeled (peel every other stripe on skin) cut into cubes
1/4 red onion diced
1/4 cup fresh parsley chopped
1/4 cup light caesar dressing
1 garlic clove chopped

Cook orzo according to package, place in refrigerator to cool for one hour, add all other ingredients including dressing, chill one more hour. Serve.

Leftover idea-
Use a few scoops of orzo and add a can of chunk white tuna for added protein, its a great on the go lunch.

Parmesan Yellow Squash and Zucchini

This side dish recipe came from my mom who always grows loads of zucchini and squash in her garden. Its super quick and easy, I can make it in 15 mins easy.

You will need:
One zucchini squash sliced into discs
One yellow squash sliced into discs
One small tomato sliced into large pieces
1/4 sweet onion
1/4 cup shredded or grated parmesan cheese
1/4 cup breadcrumbs, either italian or plain
dash of garlic salt and pepper

Sautee veggies in skillet with olive oil and seasonings until veggies become soft about 8 mins.













Sprinkle in cheese and breadcrumbs. Toss. Serve.

Kabobs Done Lite

Here is how we do kabobs in our house. They are super easy to make. Sometimes I even get my 3 year old to help assemble them. Once they are assembled just pass them off to the Hubby to grill them.

Kielbasa freezes nicely and thaws super quickly in warm water.
 Plus they are pre cooked, just reheat.

You'll need:
One large tomato
One yellow squash
One zucchini squash
1/2 sweet onion like vidalia
One package lite kielbasa, or turkey kielbasa
One can of white new potatoes
One yellow or red or green pepper
Kabob skewers
Garlic salt
Olive Oil

Simply chop up veggies and kielbasa into large pieces and alternate on wooden skewers, new potatoes slide on easily no need to cut potatoes, they surprisingly do not break apart on skewer. Stack on a plate. Spray or lightly brush with olive oil. Shake on garlic salt. Grill until veggies become a little tender, appx 6-8 mins per side.

Tip: In order for skewers not to burn you can soak them in water for 30 mins prior to assembling.

Baked Brie with Fig Jam

Here is a super easy, super yummy, four step appetizer. A large wheel is great to take to a party.

1. Remve large brie wheel from wrapper.
2. Slice skin off of top of cheese gently, this creates a "shelf" where the jam will sit.
3. Spread fig jam on cheese.
4. Bake at 375 for 15 mins until cheese is bubbly.
5. Serve with multigrain or wholegrain crackers.

This cheese is a flavorful indulgence. It is great eaten in moderation.

Variations to this recipe:
~Use a different type of jam, apricot, strawberry, raspberry, or for a spicy version use jalapeno jelly.
~Serve with apples or spread on pears.
~Top with walnuts before baking.
~For brie wrapped with pastry, after step 3, turn cheese over onto phyllo sheets, or refrigerated crescent roll dough. Invert,  and tuck ends under and bake until pastry is golden brown.

BBQ Rubbed Salmon

Here is a fantastic recipe originally found by my sister-in-law. After I got this recipe, I never made salmon any other way. Enjoy!

Fresh Salmon 1-3 lbs

For Marinade:
1/2 cup pineapple juice
1/2 cup orange juice

For Rub:
1/4 cup brown sugar
2 tbsp chili powder
zest of one lemon
zest of one lime
dash salt

Marinade salmon in a plastic zip top bag with orange and pineapple juices for at appx. 15 mins in the refrigerator. If you let the salmon marinade for too long the acids will break down the fish and make it mushy.

Keep skin on fish,  this can be removed after cooking.

Remove salmon from bag. Lay out two pieces of foil lengthwise and place salmon on foil.

Combine ingredients for rub in a bowl. Cover the salmon with the dry rub.

Close foil around salmon creating almost a packet.

Can be grilled or baked.

You can either grill salmon on grill (appx 15 mins for big filet's) or bake in oven 350 ( 4-6 mins per 1/2 inch thickness).

This meal is great served with broccoli, although tonite we are having asparagus with the salmon.

As for the veggies, a different sister-in-law taught me this one, directions are below.

To cook perfect asparagus (can also cook fresh green beans, or snow peas this way):
Place cut asparagus in a large skillet.
Add one clove chopped garlic, one tbsp olive oil, a few shakes of garlic salt and pepper, a few shakes of dried parsley.
Add appx 2-3 tbsp water.
Cover skillet with a lid that fits tight. Turn on burner high.
Let veggies "steam"in skillet, and shake skillet periodically until they turn bright green, but not yet an army green.
 It is important NOT to open lid on skillet, if you do you are letting the steam out, and the veggies will not turn out tender.