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Archive for the ‘Healthy Recipes’ Category

You know those times when a dish gets stuck in your head and nothing else will do? Well, that kinda happened to me yesterday.

Chris and I were discussing what we wanted to eat this weekend and we decided on stuffed calamari for Friday night’s dinner. Well, when he went to our local fishmonger he was out of calamari.

“What? NO!!! I was SO looking forward to that dish!” was my reaction when Chris called to tell me.

We talked it out and finally decided on stuffed sole. It wouldn’t be exactly the same, but close enough.

When I make my stuffed calamari, I do a sausage stuffing, and I wasn’t sure if it would work with sole, but I gave it a shot, and it was delicious!

I use Lightlife Gimme Lean Sausage, but you can use any bulk sausage you like. If you don’t want to do sausage, you can use crabmeat.

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So, let’s get to it.

First, make a simple tomato sauce. Sauté onion and garlic for five minutes and then add one large can crushed tomatoes and one large can diced tomatoes. Then, add Italian seasoning, garlic powder, onion powder, salt, and pepper. I also like to add a tablespoon of sugar to help cut the acidity of the tomatoes. If you want it spicy, add red pepper flakes.

Let the sauce simmer for at least an hour. Half way through, take the lid off the pot. This will allow the sauce to thicken up a bit.

Once it’s ready, ladle some of the sauce into the bottom of a baking dish, and set it close to where you’ll be assembling your stuffed sole.

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Now, onto the stuffing. If you’re going to use sausage, brown it and let cool.

In a large bowl, add the sausage, panko bread crumbs, parsley, milk, eggs, salt, and pepper.

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Mix it all together with your hands and get it to a consistency that can be formed like this:

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Lay out your sole and put the filling in the middle.

Then roll the fish around the stuffing and put on top of the tomato sauce in the baking dish.

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Cover the fish with the rest of the tomato sauce and bake at 375 degrees for about 30-45 minutes. Give it a check at 30 minutes and if the fish is still a little translucent and not firm, let it go for a little while longer.

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This will be a go-to dish for us from now on. I’m kinda glad they were out of calamari; it gave me a chance to be creative with a different fish.

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Note: The amount of stuffing will depend on how many pieces of sole you use. I made a little too much for 10 pieces of fish, but I’ll use the leftover in something else. You can’t really get it wrong as long as you have the right consistency.

What you’ll need for the tomato sauce:

1 large can of crushed tomatoes

1 large can diced tomatoes

3-4 garlic cloves, chopped

1 medium onion, chopped

1 tablespoon Italian seasoning

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt and pepper

1 tablespoon sugar

Red pepper flakes to taste

Directions:

Sauté onion and garlic for five minutes and then add one large can crushed tomatoes and one large can diced tomatoes. Then, add Italian seasoning, garlic powder, onion powder, salt, and pepper. I also like to add a tablespoon of sugar to help cut the acidity of the tomatoes. If you want it spicy, add red pepper flakes.

Let the sauce simmer for at least an hour. Half way through, take the lid off the pot. This will allow the sauce to thicken up a bit.

Once it’s ready, ladle some of the sauce into the bottom of a baking dish, and set it close to where you’ll be assembling your stuffed sole.

What you’ll need for the stuffed sole:

2 lbs sole (or whatever amount is good for you)

1 package of sausage of your choice or crab meat

1-2 cups panko bread crumbs

1/2 cup parsley

1 cup of milk

1 teaspoon salt and pepper

Directions:

If you’re going to use sausage, brown it and let cool.

In a large bowl, add the sausage, panko bread crumbs, parsley, milk, eggs, salt, and pepper.

Mix it all together with your hands and get it to a consistency that can be formed into a ball.

Lay out your sole and put the filling in the middle. Fill it as much or as little as you want. Roll the fish around the stuffing and put on top of the tomato sauce in the baking dish.

Cover the fish with the rest of the tomato sauce and bake at 375 degrees for about 30-45 minutes. Give it a check at 30 minutes and if the fish is still a little translucent and not firm, let it go for a little while longer.

Remember, the amount of stuffing will depend on how many pieces of sole you use. You can’t really get it wrong as long as you have the right consistency.

Fish substitutions: 

If you can’t find sole, flounder will work.

 

 

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These roasted chickpeas are so addictive!!

Drain a can of chickpeas (or garbanzo). Toss in olive oil, salt, and any other seasonings you want. Then roast for 30 minutes at 375 degrees.

They’re crunchy, satiating, and healthy for you!

Seasonings that would be good to try:

Old Bay

Cayenne

Ranch Seasoning

Garlic Powder

Onion Powder

I haven’t tried it, but if you want something a little sweet, maybe toss them in cinnamon sugar.

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Most broccoli salad recipes are full of mayo, cheese, and bacon. There’s definitely a time and place for such a dish, but sometimes, you want something lighter. Yesterday, I threw together my healthier recipe, and after all the heavy Thanksgiving food, it was perfect. It’s good for a snack, meal, or side dish.

With this kind of recipe, you can play around with ingredients and the amounts. My recipe can be a guideline, but do whatever you wish. You like pecans or sunflower seeds instead of almonds? Do those instead. Don’t like grapes or don’t like fruit in your savory dishes? Don’t add them. Want more acid? Add it. Want a little cheese? Grate some in.

So, here’s my recipe:

Start by cutting broccoli in small pieces– about five or six cups. Then, chop half a red onion, and halve 20 green or red grapes.

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Put it all in a bowl and then add one cup of slivered almonds.

In a separate bowl, put in one cup of greek yogurt, two tablespoons red wine vinegar, two teaspoons garlic powder, two teaspoons onion powder, two teaspoons salt, two teaspoons pepper, and two teaspoons sugar. Whisk it all together.

Now, add the dressing to the broccoli salad and mix together until everything is incorporated.

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There ya have it! You can eat it immediately or let it chill in the fridge.

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What you’ll need:

5-6 cups (approx.) broccoli, cut into small pieces

1/2 red onion, chopped

20 (approx.) red or green grapes

1 cup slivered almonds

1 cup greek yogurt

2 tablespoons red wine vinegar

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

2 teaspoon pepper

2 teaspoons sugar

Directions:

Cut broccoli in small pieces. Then, chop red onion, and halve grapes. Put it all in a bowl and then add the slivered almonds. In a separate bowl, put in the greek yogurt, red wine vinegar, garlic powder, onion powder, salt, pepper, and sugar. Whisk and then add to the broccoli salad. Mix it all together until everything is incorporated. Eat immediately or chill in the fridge.

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