Skinny Tilapia Recipe

This Tilapia recipe is what I call "no fuss meal," but healthy and delicious at the same time. It's best to buy the fillets fresh. In the Philippines, Tilapia is often deep fried with head and all, but I don't like having to worry about fish bones while eating so I prefer to prepare it this way. For health reasons, I bake instead of frying. However, for those without ovens, you may fry the fish with very little oil.

Ingredients

4 Tilapia fillets (about 1 lb)
3/4 cup freshly grated Parmesan cheese
2 tsp paprika
1 tbsp flat-leaf parsley, chopped
1 lemon, cut into wedges

Directions

Preheat oven to 400 degrees. In a shallow dish, combine cheese, paprika, parsley and salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place fish on a foil-lined baking sheet and bake until fish is opaque in the thickest part (about 10 - 12 minutes). Serve fish with the lemon wedges. Serve hot with steam vegetables or green salad.

Healthy Steak Salad

This is a great steak salad I've taken from one of my Weight Watcher's recipe book. This is a great way to turn your left over steak to a great tasting salad for lunch the next day.

Ingredients

1 lb lean sirloin steak (I use rib eye)
1 medium garlic clove, minced
Salt & Pepper to taste
4 tbsp sherry vinegar
1 tsp honey
2 tsp olive oil
1 1/2 tsp Dijon mustard
6 cups romaine lettuce, torn into bite pieces
1/3 cup dried cranberries
1/4 cup crumbled goat cheese (I don't like goat cheese so I use Parmesan flakes or Feta)

Directions

Dressing
In a small mixing bowl, combine garlic, salt, pepper, vinegar, mustard, and honey; whisk in olive oil.

Steak
Coat skillet with oil, set over high heat. Sear steak (about 3 minutes per side) to desired degree of doneness. Let rest for 5-10 minutes, then slice thinly.

Place lettuce in a large salad bowl; add steak, cranberries and cheese. Drizzle with dressing and toss before serving.

Note: You may also substitute steak with chicken or skip the meat altogether and add avocado instead.

Antipasti Salad

Ingredients

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet peppers, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 cup freshly shaved Parmigiano-Reggiano

Dressing

1 small garlic clove, peeled
1 1/2 tsp kosher salt
1 tsp freshly grated orange zest
2 tbsp white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Directions

Soak onions in cold water for 10 minutes, then pat dry and put in serving bowl. Smash the garlic cloves, sprinkle with 1/2 tsp of the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp salt and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

To shave the Parmigianno-Reggiano, you may use a vegetable peeler.

Healthy Swedish Meatballs

Ingredients

1 tsp Olive Oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb ground beef (93% fat)
1 egg (lightly beaten)
1/4 cup breadcrumbs
Salt and Pepper (to taste)
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese

Direction

In a large pan, heat oil, add onions and garlic; saute until onions are translucent (4-5 minutes). Add celery and parsley and cook for about 3-4 minutes. Set aside.

In a bowl, combine beef, egg, onion mixture, breadcrumbs, salt and pepper and allspice. Mix well and form meatballs.

Add beef stock to the pan and bring to a boil. Reduce heat and add meatballs. Cover and cook (20 minutes). Remove the meatballs and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer to thicken. Pour over meatballs. Garnish with chopped parsley and serve over noodles or rice. You may also serve the meatballs as appetizer with toothpick.

Creamy Swedish Meatballs

Ingredients

1 lb ground beef
1 lb ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cup all-purpose flour
3 cups beef broth
Cooked egg noodles
Parsley (for garnish)

Directions

Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix.

Using a rounded 1 tbsp measure for each, form mixture into meatballs. Place meatballs onto baking sheets; bake until golden brown and cooked through (10-12 minutes).

Sauce:
In a medium saucepan, melt butter over medium-high heat. Add flour, cook, whisking, making sure not to darken. Gradually whisk in remaining milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened (2-3 minutes). Transfer to a large bowl.

Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer on toothpicks, or as a main, over egg noodles or steam rice. Garnish with parsley.

Amazing Clam Bake

This is a family favorite that is easy to make!

Ingredients:

1 tbs olive oil
1 large white onion, thinly sliced
2 cloves garlic, finely chopped
1/2 lb kielbasa sausage, sliced into 1-inch rounds
1 1/2 lbs baby potatoes, halved with skin
11/2 cups white wine, dry
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs mussels, scrubbed and debearded
2 lbs clams, soaked in ice water with a handful of flour or cornmeal and then rinsed well
1 large lemon, quartered

Directions:

1. Heat olive oil in a large stock pot over high heat.
2. Add sliced onion and cook until it starts to brown, stirring frequently.
3. Add garlic and cook for 2 minutes.
4. Add potatoes, kielbasa, wine, salt and pepper and bring to a boil.
5. Cover pot with a tight-fitting lid, reduce heat and simmer until potatoes are half cooked.
6. Add mussels and clams, toss and combine, cover pot and cook, shaking the pot occasionally, until clams and mussels have opened.
7. Transfer to serving bowls with the broth and serve with lemon quarters.

Note: Make sure to discard any mussels or clams with unopened shells.

Heartwarming Beef Pot Roast

This is a wonderful, easy-to-make dish on a rainy day. Serve with rolls or steam rice.

Ingredients:

2-3 lbs boneless beef chuck roast
1/2 tsp. dried parsley
Sea salt and ground pepper to taste
1/2 tsp minced onion
1/2 tsp garlic powder
2 sliced onions
13/4 cups beef broth
1 c tomato juice
11/2 lbs potatoes, cut into 1-inch chunks
1 lb carrots, cut into 1-inch chunks

Directions:

1. Preheat oven to 350 degree F.
2. In a small bowl, combine dried parsley, sea salt, black pepper, and garlic powder.
3. Pat roast beef dry with paper towels and rub all over with seasoning mixture.
4. In a large Dutch oven or oven-proof heavy sauce pot, heat olive oil over medium-high heat.
5. Add the roast and brown on all sides. Remove to a plate and set aside.
6. In the same pot, add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
 7. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast for 2 hours.
8. Stir in potatoes and carrots, cover and continue roasting for 45 minutes or until vegetables and meat are tender.
9. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.

Mussels in an Aromatic Coconut Broth

Ingredients:
4 lbs of Mussels (make sure they are close)
1 red chili pepper (seeded and thinly sliced)
1 stalk of lemon grass (chopped)
2 cloves of garlic (crushed)
1 cup coconut milk
3 tsp. olive oil
Cilantro (chopped)
1/2 cup White wine (dry)
2 stalks of spring onion (thinly sliced)

Directions:

1. In a heated pot or deep pan, combine mussels, white wine, sprig of thyme.
2. Cover and share pot. It's very important to keep the lid on to continue the steaming process.
3. Once the mussels opened, drain and set aside. Make sure to save the broth.

Sauce:

1. In a pan, add olive oil, chili, garlic, lemon grass, and spring onion.
2. Season with salt and pepper.
3. Add mussel broth in the pan and coconut milk and simmer for about 2 minutes.
4. Sift the broth to get rid of the ingredients.
5. Put the broth back in the pan and add cilantro for garnish.
6. Pour broth in the mussels.

Note: If you don't like cilantro (not many people do) you may use Thai or sweet basil. I use cilantro because I like the smell. Thai basil is difficult to find in grocery stores and difficult to grow in Las Vegas.