 WHAT'S IN IT?
1 tbsp olive oil 1 tsp of chili powder 2 cups pre-cooked shrimp, shelled 2 cups canned black beans, drained and rinsed 4 ounces crumbled low-fat feta cheese 8 corn soft tacos HOW TO MAKE IT: Drop 1 tbsp of olive oil in a large skillet over medium-high heat. Add pre-cooked shrimp and chili powder, heat until thoroughly cooked. Add black beans and salsa. Take mixture off heat and add feta cheese. Spoon into taco shells, top with avocado, your favorite salsa and serve.
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 Thai green curry cauliflower served with pan seared mahi mahi and orange slices on the side. This spicy, light satisfying dish will have your mouth watering.
WHAT'S IN IT THE CAULIFLOWER? 1 head of cauliflower 1 tbsp of Thai green curry paste, sauce or powder 1/2 tsp ground cloves HOW TO MAKE THE CAULIFLOWER: Steam cauliflower until you can slide a fork thru it. Remove from heat and place in bowl, folding in green curry and ground cloves. WHAT'S IN THE MAHI MAHI? 2 pieces of fresh Mahi Mahi 3 tbsp of garlic infused olive oil kosher salt fresh black pepper HOW TO MAKE IT: Add 3 tbsp of garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 2 minutes. Baste the fish with the oil using the oil pooling in the bottom of the pan or adding more. Slice one large orange, leaving on the skin. Plate the cauliflower, Mahi Mahi, sliced oranges and serve. Simply delicious!!!!  Looking for some mouthwatering tacos that'll make you say mmmmm. Get ready for a taste of heaven...
WHAT'S IN IT? 1/2 pound fresh prawns 1 tablespoon organic butter 1/4slice of fresh lemon 1/2 slice of fresh lime 1-2 cups angel hair coleslaw 1 cup low fat feta cheese 1 can organic black beans, rinsed 1 package of spelt tortillas (trader joes) 2 medium sized tomatoes diced black pepper HOW TO MAKE IT: Heat skillet on medium heat; add butter, drop in prawns. Stir prawns and squeeze in the lemon and lime. Cook prawns until they are pink, add black pepper to taste. Remove from heat and transfer to serving dish. Take 1 tortilla and fill with slaw, beans, prawns, tomato, feta cheese and top with your favorite chipotle salsa. If you want a creamy sauce: mix 1 tablespoon of fat-free sour cream with 1/4 cup of chipotle salsa.  This was created as a single serving. Increase ingredients based on the number of people who will be enjoying this yummy dish! WHAT'S IN IT? 1 tablespoon pineapple juice 1 teaspoon light soy sauce ½ teaspoon brown sugar ¼ teaspoon bourbon 1 tablespoon light olive oil 1 salmon steak HOW TO MAKE IT? Preheat grill. Combine pineapple juice, soy sauce, sugar, bourbon and olive oil in a bowl. Place salmon on the grill and baste with marinade. Grill until salmon is cooked and or flaky.  WHAT'S IN IT? - Cod - Dill weed - Lemon pepper - Chili powder - McCormick’s Montreal Chicken seasoning - I can’t believe it’s not butter spray HOW TO MAKE IT: Pre-heat oven to 400 degrees. Spray both sides of the fish with butter. In a ramekin shake in all your spices and mix together. Sprinkle the spices over both sides of the fish and rub it in. Bake for 15 minutes (if frozen). If your fish is thawed, bake it for 10 minutes or until the fish is flakey. Serve with a small green salad. Simply delicious!  This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT? Cod Dash of dill Dash of Garlic powder Dash of Chili powder Non-stick butter spray 3 cups raw spinach 1 teaspoon of pesto HOW TO MAKE IT: Pre-heat oven to 350. Brush olive oil on both sides of fish and place in glass baking dish. Sprinkle garlic powder, chili powder and dill on both sides of fish. Pop in oven to bake until fish is flaky (approx 15 min) In heated skillet, add pesto. Spread the pesto around the skillet so it covers the base of the pan. Add spinach and stir making sure every leaf is covered with pesto. Remove fish from oven. Plate your spinach first and top with the baked Cod. If you wanted to bulk this meal up a little, you could add 1/4 cup of brown rice.  This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT? Cod Dill Garlic Powder Chili Powder Fresh lime Extra Virgin Olive Oil HOW TO MAKE IT: Preheat grill. Brush both sides of Cod with olive oil and sprinkle garlic powder, chili powder and dill on both sides of the fish. Cut a few lime wheels, place lime on grill and set fish on top, squeezing a little lime on the top of the fish, grill until fish is flaky.  It’s a complete freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
Curry Fennel Tilapia Broccolini Couscous Sautee’d Mushrooms WHAT'S IN IT? -Tilapia -Broccolini -1 small container of sliced mushrooms -Seasonings: garlic powder, chili powder, yellow curry, fennel seed, black pepper -Marsala wine -Spray butter -Nutritional yeast HOW TO MAKE IT: Pre-heat oven to 350. Place 1-3 Tilapia in a baking dish. Spray one side of your Tilapia with butter and season with pepper, garlic powder and chili powder. Turn the fish over, spray with butter and season with garlic powder, curry and fennel seed. Place in oven and cook until fish is flaky. About 20ish minutes. Steam a basket full of broccolini, using water. In a skillet, pour ½ cup of water in a your skillet. Pour container of mushrooms in and season with garlic powder. Cook until your mushrooms start to become soft and pour 2 tablespoons of Marsala wine over your mushrooms. Let cook for a few more minutes, remove from stove and drain juices. For your couscous, you can either buy it in bulk or in a pre-packaged box. Follow the cooking directions on the box. I use extra virgin olive oil because it is lighter in flavor and better for you! Once everything is cooked, it’s time to measure your portions and place on your lunch or dinner plate. I typically measure about 3 oz of Talapia, 4-5 broccolini spears, 1/3 cup couscous and top with 1/3 cup mushrooms. I sprinkle nutritional yeast on top of the broccolini and couscous/mushrooms. Place all your extra food in containers and store in your fridge for another meal OR serve it up for the whole family to enjoy! |