We had great intentions when we started this blog 2 years ago (yikes, really? 2 years!!!). Back to the drawing board we go. As I focus on trying to drop the baby weight (yes, Garrett is 3 1/2) and becoming more healthy, I've gone back into the cookbooks trying to find those "healthy" recipes I've been avoiding. So, thanks to my Cooking Light magazines, WW cookbooks, and various blogs etc., here is where I begin (again). Having said that, here are a couple of the recipes I've made this week (all liked by family).
Homemade Fish Sticks
3 fish filets (I used Mahi-Mahi but had to skin it; will use tilapia or cod next time)
2 egg whites, beaten
1 1/2 cup panko bread crumbs
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/4 cup parmesan cheese
Preheat oven to 450 degrees.
Lay a wire rack on a baking sheet and spray it with non-stick spray.
Cut the tilapia once down the middle, then in half, creating four “sticks.” Season with salt and pepper. In a bowl, beat the 2 egg whites. In a separate bowl, add the panko, salt, pepper and parmesan cheese. Dip each fish stick in egg whites, than in the panko mixture, pressing to adhere. Lay on the wire rack and spritz with olive oil.
Bake for 10 minutes, then flip and bake for 10 more minutes. Serve hot!
From the blog: How Sweet It Is (www.howsweeteats.com)
Creamy Chicken Pasta (from Cooking Light Magazine Jan/Feb 2012)
9 oz. uncooked orecchiette pasta
cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 t. kosher salt, divided
3/4 t. black pepper, divided
1 c. unsalted chicken broth, divided
2 T. all-purpose flour
1/2 c. half and half (I used fat free)
1/3 c. mascarpone cheese
1/4 c. chopped fresh parsley, divided
1/2 c. chopped onion
1 t. minced fresh garlic
1 t. chopped fresh thyme
8 ounces chopped wild mushroom blend (I just used baby bellas)
3 T. red wine vinegar
1/2 tsp. Dijon mustard
1. Cook pasta according to pkg directions, omitting salt and fat
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp. pepper. Add chicken to pan; saute 4 mins, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 mins. Remove from heat; stir in 1/4 tsp salt, 1/4 tsp pepper, mascarpone, and 2 T. parsley.
3. Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 mins. Add thyme and mushrooms; cook 8 mins. Stir in 1/4 tsp. salt, 1/4 tsp pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 T. parsley. (Serves 6)
*Earlier in the week, I had boiled and cubed several chicken breasts, storing them in the frig. I took out what I needed and instead of cooking them for the time listed above, I simply heated them through. Worked great and saved a bit of time.
