Recipe Overload

So, I have been slacking on the recipe posts, and I need to make up for it! I have still been cooking in the kitchen and I am getting pretty good at thinking up recipes already! The most recent one was a Tilapia dish, that turned out amazing! I just bought a tilapia filet randomly at the store, without having a recipe, so when it was time to cook it, I just searched around the kitchen for what I had, and these ingredients popped out at me:

Ingredients:

  • Grape Tomatoes
  • Left over zucchinni slices
  • Lemon Pepper Seasoning
  • Fresh Basil
  • Tilapia

I started off preheating the oven to 350 degrees. I placed the fillet on a baking sheet and sprinkled it with the seasoning. I sliced up the grape tomatoes and chopped the basil leaves and placed them on top of the fish. Then I arranged the zucchini on the baking sheet as well, to bake with the fish. I watched it closely and ended up cooking it for about 15 minutes, or until it was flaky and white.  The flavor of the lemon seasoning was perfect, since I didn’t have any fresh lemons, and it really flavored the fish nicely.

Ta-da!

Flaky Close Up!

Brett isn’t a fish person and had ribs instead, but I saw him eyeing my dish and he said it looked really good! It was!!

I don’t have exact Nutrition Facts on this dish, since I came up with it on my own, but I have approximate numbers that I calculated on my own with a calorie counter! I was happy to find that the dish is practically Fat Free! Which I like! :)

Approximate Nutrition Facts: Calories: 200; Fat: 1 g; Carbs: 6g; Protein 28g

The next recipe was one that I got at Publix. One of the employees was cooking up  Beef Stroganoff, and I had a taste of it. It was really good! We decided to get the ingredients and prepare it one night for dinner!

Ingredients:

  • 1 small yellow onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 pound lean ground beef, 7% fat
  • 4 ounces sliced baby portabella mushrooms (rinsed)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup flour
  • 1 (8-ounce) package wide egg noodles
  • 1 (10.5-ounce) can double-strength beef broth
  • 1 (8-ounce) container sour cream (We got light sour cream to make it healthier)

Ingredients

It was really easy to make! Pretty much just add all the ingredients in a pan and cook! But here are the stp by step ingredients:

  1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Peel and dice (rinsed) onion.
  2. Melt butter in large sauté pan on medium-high; swirl to coat. Stir in onions and garlic; cook 1 minute, stirring occasionally.
  3. Add beef, mushrooms, salt, and pepper. Cook 5–7 minutes, stirring frequently, until meat crumbles and no pink remains.
  4. Stir flour into beef mixture; cook 2 minutes, stirring often.
  5. Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, until tender.
  6. Slowly stir broth into beef mixture; stir in sour cream. Reduce to medium; simmer 7–8 minutes, stirring occasionally.
  7. Drain pasta thoroughly; serve beef mixture over pasta.

Cook it up!

Now, I didn’t realize that we did not have any flour at home, so the recipe didn’t exactly turn out like it was supposed to and wasn’t creamy at all. I am not sure if the Light Sour Cream had anything to do with it either. I put my sauce (Or chunky meat topping) over low-carb pasta, and added some broccoli to the dish as well to add some greens.

Bowl Overload!

I really liked the flavor of the dish, but It most definitely was not like the dish I tried at Publix. Not Really Sure if I would make this one again or not. I am leaning more towards not, and possible creating my own version of it instead!
Nutrition Facts: Calories: (per 1/6 recipe) 389g; Fat: 17g; Carbs 36g; Fiber 5g; Protein 25g
The last dish was a Brett creation, but I have to post it because it was delicious!
He made a Rosemary Pork Roast and it came out perfectly. I also made a salad on the side, made from some veggie leftovers we had laying around, that turned out beautifully!

Colorful Greens!

My brother, Will, really turned me on the Pepperoni Peppers you see in the picture above. They are so flavorful and aren’t that spicy at all! I am obsessed with them now and I can’t wait to order a Greek salad and not pick them off anymore! haha!

So Brett basically just covered the pork roast with Rosemary and baked it in the oven for abour 2-3 hours until it was white in the center and the juices were flowing! It was so good!

Mmmmm...

I just had to share that dinner with you, since it was so good, even though I didn’t cook it! :)

 

Enjoy!

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