Balsamic Tilapia and Orzo

This recipe I got a while back from Publix and it's become a family favorite.  It's really yummy and I always love a good fish recipe.

Balsamic Tilapia and Orzo

Prep: 20 min

Ingredients:                                                  

• 2 cups water
• zest or juice from 1 lemon
• 1 cup orzo pasta
• 5 tablespoons basil pesto, divided
• 1 package of tomato trinity mix from Publix (mix of tomatoes, onions, and bellpepper)
• 1/4 cup balsamic vinegar
• 2 teaspoons Mrs. Dash garlic/herb seasoning
• 1 tablespoon coconut oil
• 1/2 cup vegetable or chicken broth
• 1 cup sliced mushrooms
• 4 tilapia fillets

Directions:

1. Bring exactly 2 cups of water to a boil for orzo. Stir orzo into boiling water; cook and stir 4 minutes.
2. Reduce heat to low; simmer and stir often for 3-4 more minutes or until orzo is tender and most of the liquid has been absorbed. Stir frequently, no need to drain
3. Stir in 3 tablespoons of the pesto and add the lemon juice. Set aside.
4. Preheat large nonstick sauté pan on med-high heat for 2-3 min. Season fish on both sides with garlic/herb seasoning. Place oil in pan, and then add fish. Cook 1-2 min or until fish is lightly brown. Turn fish over and repeat.
5. Combine broth, vinegar, tomato trinity mix, and the remaining 2 tablespoons of pesto. Add to fish; cook 2-3 minutes or until mixture reduces by about ½ and the fish flakes easily. Serve over orzo.

Yields 4 servings. One serving = 440 calories

Chicken Enchilada Casserole

So, I haven't made this recipe in forever and forgot to take pictures last time, so I will post them as soon as I make it! I can still get you guys the recipe though so here it is :)

Chicken Enchilada Casserole

Prep: 15 min

Ingredients:                                                  

• 5-6 corn tortillas (6")
• 1/2 onion, chopped
• 2 cups chicken, cooked & cubed or shredded
• 1 (10oz.) can diced tomatoes with green chilies
• 1 (10 3/4 oz.) can reduced-fat cream of chicken soup
• 1 teaspoon cumin
• 1 teaspoon of chili powder
• 1 (8 oz.) container fat-free sour cream
• 1/2 cup reduced fat shredded cheddar cheese

Directions:

1. Preheat oven to 350. Spray 8x8" baking dish with nonstick spray.
2. Tear tortialls into bite sized pieces and layer half in bottom of baking dish.  
3. Combine the remaining ingredients. Layer half the mixture over tortillas. Repeat layers and top with shredded cheese.
4. Bake for 25-30 minutes or until cheese melts.

Yields 4 servings. One serving = 246 calories

Simple Salisbury Steak & Green Beans

Yum! This Salisbury steak is easy and delicious. It's become a family favorite of ours since it's so flavorful!

Salisbury Steak

Prep: 30 min

Ingredients:                                                  

• 1 egg
• 1/3 cup dried bread crumbs
• 1 (10-3/4 oz) can reduced-fat, reduced-sodium cream of mushroom soup, divided
• 1/4 cup finely chopped onion
• 1 lb lean ground beef 
• 1/4 teaspoon browning sauce (optional)
• 1/4 teaspoon of salt
• 1/2 cup fat free milk
• 1.5 cups of sliced fresh mushrooms

Directions:

1. In a bowl, combine the egg, bread crumbs, 1/4 cup of soup and onion. Crumble the beef over the mixture and mix well. Shape into 6 patties. In a large nonstick skillet, brown the patties on both sides and drain.
2. In a bowl, combine milk, browning sauce if desired, salt, and remaining soup; stir in mushrooms. Pour over patties in skillet.
3. Reduce heat, cover and simmer for 15-20 minutes or until meat is no longer pink.

Yields 6 servings. One serving = 212 calories

Green Beans

Prep: 20 minutes

Ingredients:

• 2 lbs fresh green beans
• 2 teaspoons of butter
• 2 tablespoons minced fresh parsley
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Place beans in a large saucepan. Cover with water and bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain.
2. In a large, nonstick skillet, melt butter. Add beans; cook and stir until heated through. Remove from the heat. Add the parsley, lemon juice, salt and pepper.  Toss to coat and serve immediately.

Yield: 6 servings. One serving = 58 calories

London Broil with Grilled Broccoli

I can't wait to make this meal on Monday night.  It's supposed to be a gorgeous Labor Day holiday and I love getting the grill fired up on holidays! This is an easy, delicious meal that's both low carb, and low calorie.

London Broil

Prep: 10 min + marinating (between 3 hrs and overnight)

Ingredients:                                                  

• 1/2 cup water
• 1/4 cup red wine vinegar
• 2 tablespoons canola oil
• 1 tablespoon tomato paste
• 1.5 teaspoons garlic salt , divided 
• 1 teaspoon dried thyme, divided
• 1/2 teaspoon pepper, divided
• 1 bay leaf
• 1 beef flank steak (1.5 lbs) (I actually bought strip steak which worked great!)

Directions:

1. In a small bowl, whisk water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme, 1/4 teaspoon pepper, and 1 bay leaf.  Pour into a ziploc bag.
2. Score the surface of the steak, making diamond shapes 1/4 in deep; add the steak to the marinade.  Seal the bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
3. Coat grill rack with nonstick cooking spray before starting the grill.  Discard marinade. Pat steak dry with paper towels.  Combine the remaining garlic, thyme, and pepper; rub over both sides of the steak.
4. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until desired doneness. To serve, thinly slice across the grain.

Yields 6 servings. One serving = 175 calories

Grilled Broccoli

Prep: 5 min + 30 min marinating

Ingredients:

• 6 cups fresh broccoli
• 2 tablespoons plus 1.5 teaspoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt and pepper
• 3/4 cup grated Parmesan cheese

Directions:

1. Place broccoli in a large bowl.  Combine the lemon juice, oil, salt, and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. 
3. Place Parmesan cheese in a large ziploc bag. Add broccoli, a few pieces at a time; shake to coat. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.

Yield: 6 servings. One serving = 107 calories

Chicken Wrapped Asparagus Recipe

So, I saw this recipe on Pinterest the other day which looked so good that it inspired me to make my own version of it.

I really enjoyed it and I hope you do as well!

Ingredients:

• Balsamic Vinegar (1-2 tablespoons)
• 1 bunch of asparagus
• 1 tablespoon of garlic
• Coconut or olive oil
• 4 chicken breasts
•  Mrs. Dash garlic and herb seasoning
• Shredded mozzarella or Parmesan cheese
• Italian seasoning
• Salt and pepper

Directions:

1. Sautee asparagus with a little bit of coconut oil (or olive oil) and garlic.  When it starts to get tender, drizzle some balsamic vinegar over it and continue to cook for a few minutes.  Set aside.
   
2. Preheat oven to 375 and spray a 9 x 13in pan with Pam or some equivalent
3. Pound chicken breasts thin (about 1/2 in) and sprinkle with salt, pepper, and garlic and herb seasoning on both sides
4. Place 1/4 of the asparagus onto a chicken breast, sprinkle with cheese to taste, roll the chicken up, and place in the pan
5. Shake some Italian seasoning onto the top of the chicken breasts once all are in the baking dish.
6. Put in the oven for approximately 25-35 minutes (this really varies though depending on how thin you pounded your chicken) so just check and make sure the inside is cooked (160/165 degrees on a meat thermometer)

So there you have it! I served it with some yummy organic quinoa.

I hope you love this too! Leave me a comment if you like it, or if you make your own version! :)