Tilapia with Avocado Aioli Sauce

contributed by Holly Parker Gardner

The buttery avocado sauce moistens this already tender fish filet and cools the spiciness of the seasonings. If you like fish you’ll love this dish.

Four, 5-ounce tilapia or basa filets
…1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons Hellmann’s Light or reduced fat mayonnaise
3 garlic cloves, chopped
Juice of one lime, about 2 tablespoons
1 medium ripe Hass avocado, peeled with seed removed (avocados are ripe when almost black and yield slightly when pressed with thumb)
Low-sodium chicken broth
Tabasco sauce, optional

Spray a grill pan (or sauté pan) with non-stick vegetable spray. Rinse the fish filets with cold water and pat dry with paper towels. Combine the garlic powder, cumin, chili powder, and ½ teaspoon salt in a small bowl and sprinkle some of the mixture on both sides of each filet. Puree the mayonnaise, garlic, lime juice and avocado until smooth using a food processor or blender- adding enough chicken broth so the mixture blends smoothly into a thick sauce. Transfer sauce to a small bowl and season with salt, pepper, and Tabasco, if using.

Heat the grill pan over medium high heat until smoking, and cook the filets for 3 minutes per side or until just opaque in the center.

Transfer filets to plates and serve with a small dollop of avocado cream on top.

Serves 4
Calories 216, fat 11g, carbs 3g, protein 26g


Easy Thai Chicken Thighs

contributed by Holly Parker Gardner

2 lbs skinless chicken thighs
…3/4 cup prepared hot salsa
1/4 cup peanut butter
2 Tbs lime juice
2 Tbs soy sauce
1 tsp freshly grated ginger
1/4 cup chopped peanuts for garnish
Chopped fresh cilantro for garnish

Place the chicken thighs in a slow cooker.
Mix the remaining ingredients except the peanuts and cilantro and pour over the chicken.
Cook covered on low until the chicken is cooked through, 7 to 9 hours.
Serve garnished with chopped peanuts and cilantro.

Serves 4
Nutritional Values per serving:
399 Cal, 19g Fat, 6.2g Carbs, 1.8g Fiber, 2.4g Sugars, 48.9g Protein

Cake Mix Cookies

contributed by Nina Hauke

Cake Mix Cookies

1 box cake mix any flavor
1/2 c. butter, softened
2 eggs
1 c. chocolate chips (optional)

1) Preheat oven to 350 degrees F, mix all ingredients together in large bowl
2) Drop by spoonfuls onto cookie sheets
3) Bake 8-10 minutes (varies by oven and cookie size)
4) Allow to cool 5 minutes on cookies sheets
5) ENJOY!! 🙂

Creole Fish with Zuccini

contributed by Holly Parker Gardner

Creole Fish with Zucchini

Simple, simple, simple. This dish is easy to put together…while it’s simmering make a pot of rice for your family (use chicken broth for part of the water and throw in some herbs) and toss together a crispy green …salad. Dinner’s ready with hardly any fuss.

2 tablespoons olive oil
1 medium onion, diced
1 cup diced zucchini
1/2 cup diced celery
2 garlic cloves, minced
One 14.5 ounce can diced tomatoes, with juice
2 tablespoons minced fresh parsley, or 2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 bay leaf
1 pound Tilapia or other firm, white fish, cut into 1-inch pieces (OR shrimp)
1 teaspoon cornstarch

In a large skillet, cook onion, celery, zucchini, and garlic in olive oil over medium heat until tender – about 5 minutes. Stir in tomatoes, salt, paprika, cayenne pepper, and bay leaf. Bring to boil; reduce heat. Cover and simmer for 15 minutes.

Discard bay leaf. In a small bowl blend the cornstarch with 1/4 cup cold water – add to tomato vegetable mixture and cook 2 to 3 minutes, until thickened. Add fish and simmer over low heat 5-7 minutes until fish flakes easily with a fork. Makes 6 servings.

Per Serving: 142 Cal; 15 g Protein; 6 g Tot Fat; 8 g Carb; 1 g Fiber; 2 g Sugar; 60 mg Sodium

Salmon (or Tilapia) with Dill Sauce

contributed by Holly Parker Gardner

Salmon (or Tilapia) with Dill Sauce

This sauce is perfect for the flavor of salmon but is also delicious with roasted tilapia or shrimp a…s well! I serve this dish with asparagus that I roast on the same sheet pan with the salmon.

¼ cup reduced fat sour cream or Greek yogurt
¼ cup reduced fat or light mayonnaise
2 tablespoons Dijon mustard (I use Grey Poupon)
1 tablespoon fresh or 1/2 teaspoon dried dill
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Four, 6 ounce salmon filets
¾ pound fresh asparagus spears, trimmed
Olive oil

Blend sour cream, mayonnaise, and mustard until smooth. Add dill and lemon juice; season to taste with salt and black pepper. May be prepared in advance and chilled.

Preheat oven to 400 degrees. Arrange the salmon filets on one side of the baking sheet. Toss asparagus spears with 2 teaspoons of olive oil and place in a single layer on the baking sheet with the salmon. Generously season salmon and asparagus with salt and pepper. Roast 10 to 12 minutes or until salmon is just cooked through. Transfer to serving plates and spoon the mustard dill sauce over the roasted fish filets.

Serves 4
4 ounces salmon, 4 asparagus, 2 tablespoons sauce, calories 269, fat 12g, carbs 3g, protein 33g

Irresistible Peanut Butter Cookies (with chocolate chips if you want!)

This recipe comes off the Crisco Butter Flavored Shortening sticks. I have never baked with them before today, but my mother in law swears by them, so I tried them out, and oh my goodness. These cookies are incredible. So here is the recipe! (I should also say that the recipe didn’t include chocolate chips. I added them because…well, why not!!! 🙂

3/4 cup creamy peanut butter
1/2 stick Crisco butter flavored shortening sticks
1 and 1/4 firmly packed brown sugar
3 tbs milk
1 tbs (yes, a tablespoon, I thought it was a typo) of vanilla
1 large egg
1 and 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
1 tablespoon of cinnamon
about 2 cups of chocolate chips

heat oven to 375
combine peanut butter, shortening, brown sugar, milk, and vanilla extract in large bowl. Beat at medium speed until well blended. Add egg, beat until just blended. Combine flour, baking soda, salt, and cinnamon, and add to creamed mixture at low speed. Mix in chocolate chips.

Drop by rounded measuring tablespoonfuls of dough 2 inches apart (this recipe said greased baking sheet…I didn’t grease mine and I had no problems)

bake 7-8 minutes (mine only needed 7) until just set and beginning to brown at the edges. Remove, and allow to cool on baking sheet for 2 minutes, then remove to cooling racks (or parchment paper on the counter, in my case) to cool completely.

I tried leaving my cookies in the oven for 9 minutes and almost burnt a batch, so that cooling for 2 minutes thing really seems to give them the last little bit of baking that they need without getting overdone.

Hope you enjoy! 🙂


Magic Microwave Chocolate Cake

contributed by Jaime Gregory Cecil

4 tablespoons flour (cake flour)
4 tablespoons sugar
2 tablespoons cocoa powder, any kind
1/8 teaspoon baking powder (a pinch!)
1/8 teaspoon salt (a pinch!!)
1 egg, beaten
3 tablespoons milk
3 tablespoons oil
2 -3 drops vanilla (optional)
Change Measurements: US | Metric

Prep Time: 5 mins

Total Time: 8 mins
1 In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).
2 Add egg and mix into dry mixture.
3 Add oil and milk and mix well.
4 Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
5 Place in microwave on High for 2 1/2 – 3 minutes.
6 (Best slightly undercooked, so be careful).

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