Here’s another healthy and delicious recipe for baked fish. You can use any firm white fish; cod, haddock or grouper. I used one large piece of cod, which was perfect for two servings.
Ingredients
1 large piece of Cod
1 tbsp. lime juice
1 tbsp. light mayonnaise
1/4 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. garlic powder
1/2 tbsp. freshly grated Parmesan cheese
1 tbsp. panko breadcrumbs
1 tbsp. butter
Salt
Cooking spray
Directions
Preheat oven to 425°F.
Place fish in a 5 x 9-inch baking dish coated with cooking spray and season with salt.
Combine lime juice, mayo, onion powder, pepper and garlic powder in a small bowl, and spread over fish.
Sprinkle with panko breadcrumbs and parmesan; drizzle with butter.
Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
I loooooove bread and pasta, however, I try to keep my carb intake to a reasonable level. But, when I saw a picture of this recipe on Pinterest, I knew I had to try it. The original recipe calls for using frozen bread loaf dough, which I found to be a little difficult (aka sticky) to work with, so alternatively, you could use Pillsbury Crescent Dough Sheets to make it easier and much quicker (and cut down on the carbs a bit). With that being said, after I got the dough loaf thawed (which takes about 2 hours) and rolled out, everything else was a breeze. The end result was a delicious garlic bread filled with spaghetti and mozzarella cheese! So if you’re a carb-lover, you will truly enjoy this recipe.
There are a ton of other things you could do with this if you want to skip the spaghetti… pizza, reuben sandwiches, chili-cheese bread, etc.
Ingredients
1 loaf bread dough, thawed to room temperature, about 2 hours (I used Bridgford, but the original recipe calls for Rhodes)
1. Thaw bread loaf to room temperature.
2. Preheat oven to 350 degrees F.
3. Place loaf on parchment paper (not wax), and spray rolling-pin with cooking spray.
4. Roll into an approximate 12×16-inch rectangle.
5. Cover with plastic wrap, let sit 10-15 minutes, then roll again.
6. Cook spaghetti according to package directions. Drain, cool slightly and mix with marina sauce.
7. Place spaghetti lengthwise in a 4″ strip down the center of the dough and add the cheese cubes.
I added sweet Italian turkey sausage and sautéed onions to the sauce.
8. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling (as seen in picture above).
9. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
10. Brush with egg white, and sprinkle with Parmesan cheese, garlic powder and parsley, as liberally as you like.
11. Transfer parchment paper to baking sheet and cook for 30-35 minutes.
Did you ever see a recipe, and that one led you to another one, then another one, and… well, you get the point. I received a recipe over the weekend for an appetizer with polenta rounds that looked absolutely delicious, and planned on making it, then thought I should probably wait until I actually need to make some hors d’oeuvres. So, I continued looking online for different types of recipes which contained polenta and came across one from Rachael Ray, that got tremendous reviews and looked scrumptious, which led me to a recipe from Alton Brown. I definitely plan on trying Rachael’s soon, but made Alton’s polenta side dish, with a few modifications, to go with some leftover rib-eye I had in the fridge. This was my first time making and trying polenta, so wasn’t really sure what to expect, but I really liked it!! This also pairs very well with fish or chicken.
Polenta with Rib-Eye and Cherry Tomato Vinaigrette
Ingredients
1 tbsp. olive oil, plus extra for grilling or sautéing the polenta, if desired
1/3 cup finely chopped red onion
1 clove garlic, finely minced
1 cup chicken stock or broth
1 cup milk (I prefer skim) + additional to thin, if desired
1/2 cup coarse ground cornmeal
1 1/2 tbsp. unsalted butter
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 cup Parmesan, grated
1/4 cup Sharp Cheddar, grated
Directions
In a large saucepan, heat the olive oil over medium heat.
Add the red onion and salt, and cook until the onions begin to turn translucent, approximately 4 to 5 minutes.
Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock or broth, bring to a boil.
Gradually add the cornmeal while continually whisking.
Once you have added all of the cornmeal, cover the pot and cook for approx. 15 minutes, stirring every 5 minutes to prevent lumps.
Once the mixture is creamy, remove from heat and add the butter and pepper.
Once they are incorporated, gradually add the Parmesan and Cheddar.
Season with additional salt, according to taste.
If you want the polenta creamier, you can thin with a little cream or milk to get desired consistency. Otherwise, serve as is, or pour the polenta into a cake pan lined with parchment paper and place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
I am always looking for quick and easy recipes that are healthy, and was excited when I came across this one. It will be perfect for those times when I get home from work and don’t want to fuss in the kitchen. And I love the fact that it has only four ingredients, is ready in 30 minutes and is very tasty!
Ingredients
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise *
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned breadcrumbs
Directions
Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in a medium bowl.
Arrange chicken on a baking sheet with a little cooking spray. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
* To make this even healthier, use light, fat-free or canola mayonnaise.
Note: My personal preference is to cover the entire pieces of chicken in the mixture, instead of just on the top. Also feel free to use additional spices like garlic, salt & pepper, oregano, parsley, etc. in the mayo mix.
I was very fortunate to grow up having a Mom who was (is) an excellent cook. And I know my passion for cooking and baking resulted from her amazing meals and desserts. Thanks Mom! One of my (many) favorites was her amazing stuffed shells. I think this recipe is pretty close to the one she used to make 🙂
Ingredients
1 12 oz. package jumbo pasta shells
2 eggs, beaten
1 32 oz. container ricotta cheese (I use light)
8 oz. finely shredded mozzarella cheese, low moisture, part skim (plus extra for sprinkling on top)
I’ve been eating (and enjoying) tuna fish salad for as long as I can remember. However, this recipe takes it to a whole new level for me. I can wholeheartedly say this is by far, the best tuna salad I’ve ever tasted. The mingling of ingredients/flavors, like curry and dill, will awaken your taste buds and put a new twist on an old favorite. Give this a try… I know you will be happy you did!
Ingredients
1 (5 oz) can white tuna, drained and flaked
3 tbsp light mayonnaise or salad dressing (you can use regular or fat-free)
1 tbsp Parmesan cheese
2 tbsp sweet pickle relish
1 onion slice, finely chopped (or more to taste)
1/2 stalk celery, finely chopped
1/4 tsp curry powder
1/2 tbsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, relish, onion and celery.
Season with the curry powder, parsley, dill and garlic powder.
Mix well and serve with crackers or on a sandwich.
Cooking For Love 
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