Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef

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Grilled Halibut with Fresh Blueberry Salsa

Course

Main Dish

Cuisine

American

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

• For Salsa
• 1 cup fresh blueberries
• 1/2 cup fresh pineapple, finely chopped
• 1/2 cup red or orange bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup flat-leaved parsley, chopped
• 2 tablespoons golden raisins
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon fresh lemon or orange thyme leaves
• 1/2-1 teaspoon jalapeño, finely chopped

Halibut

• 2 Alaskan halibut filets, 6-7 ounces per filet
• 1-2 Tablespoons olive oil
• kosher salt

Course Main Dish Cuisine American Prep Time 25 minutes Cook Time 10 minutes Servings Ingredients For Salsa 1 cup fresh blueberries 1/2 cup fresh pineapple, finely chopped 1/2 cup red or orange bell pepper, finely chopped 1/4 cup red onion, finely chopped 1/4 cup flat-leaved parsley, chopped 2 tablespoons golden raisins 1 tablespoon lime juice 1/2 teaspoon lime zest 1/2 teaspoon fresh lemon or orange thyme leaves 1/2-1 teaspoon jalapeño, finely chopped Halibut 2 Alaskan halibut filets, 6-7 ounces per filet 1-2 Tablespoons olive oil kosher salt

Instructions

1. For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
2. For the halibut, heat up the grill, brush oil on each filet and salt.
3. Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
4. Serve with salsa.

Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Posted in Dinner, Recipes

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Herbed Quinoa Salad with Shrimp

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef

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Herbed Quinoa Salad with Shrimp

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 cups vegetable stock
• 1 cup quinoa
• 3/4 lb. extra-large shrimp, peeled and deveined (about 12 shrimp)
• kosher salt & pepper
• 3 tablespoons olive oil, plus extra for roasting shrimp
• 2 tablespoons meyer lemon juice
• 2 teaspoons champagne vinegar
• 1 teaspoon meyer lemon zest
• 3 tablespoons chives, chopped
• 1 tablespoon dill, chopped
• 2 tablespoons flat-leaved parsley, chopped
• 1 tablespoon lemon thyme, chopped

Course Main Dish Cuisine American Prep Time 20 minutes Cook Time 15 minutes Servings Ingredients 2 cups vegetable stock 1 cup quinoa 3/4 lb. extra-large shrimp, peeled and deveined (about 12 shrimp) kosher salt & pepper 3 tablespoons olive oil, plus extra for roasting shrimp 2 tablespoons meyer lemon juice 2 teaspoons champagne vinegar 1 teaspoon meyer lemon zest 3 tablespoons chives, chopped 1 tablespoon dill, chopped 2 tablespoons flat-leaved parsley, chopped 1 tablespoon lemon thyme, chopped

Instructions

1. Preheat oven to 400 degrees.
2. Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
3. Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
4. To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
5. Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
6. Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.

Recipe Notes

http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/

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Cannellini Beans with Spinach and Prosciutto

By Stephanie Kinturi

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Cannellini Beans with Spinach and Prosciutto

Servings

Ingredients

• 1 medium red onion diced
• 1 clove garlic diced
• 2 - 3 Tbsp olive oil
• 1/4 cup tomato paste
• 2/3 cup low sodium chicken stock
• 2 19-oz cans cannellini beans (white kidney beans) rinsed and drained
• 1 tsp salt to taste
• 1/2 tsp pepper to taste
• 1 cup frozen cut leaf spinach thawed and drained
• 3 oz thin deli prosciutto shredded
• 1/4 cup fresh basil leaves cut julienn (like french fries)

Servings Ingredients 1 medium red onion diced 1 clove garlic diced 2 - 3 Tbsp olive oil 1/4 cup tomato paste 2/3 cup low sodium chicken stock 2 19-oz cans cannellini beans (white kidney beans) rinsed and drained 1 tsp salt to taste 1/2 tsp pepper to taste 1 cup frozen cut leaf spinach thawed and drained 3 oz thin deli prosciutto shredded 1/4 cup fresh basil leaves cut julienn (like french fries)

Instructions

1. Over medium low heat, sauté the onions and garlic in the olive oil until browned. Add the tomato paste and stir making sure that the paste does not burn.
2. Add the chicken stock and scrape the browned bits from the bottom of the pan.
3. Add the beans, seasonings, and spinach. Cook until most of the liquid has cooked  off and until heated through. (Approx 15 minutes)
4. Add proscuitto. Stir to combine. Remove from heat.
5. Top with fresh basil. Serve immediately

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Posted in Dinner, Recipes

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Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

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Asparagus and Sugar Snap Pea Salad

Servings

people

Ingredients

Salad

• 1 bunch asparagus trimmed and chopped into 2-3 inch pieces
• 1 bag 8-oz fresh sugar snap peas
• 2 whole shallots finely sliced
• 1 clove garlic finely sliced
• 1 bag mixed lettuce
• 1 - 2 pinches salt and pepper to taste
• 1 - 2 Tbsp olive oil
• 1 pinch red pepper flakes (optional)

Lemon Vinaigrette

• 1 whole lemon (the juice and zest)
• 1 Tbsp red wine vinegar
• 1 1/2 Tbsp Dijon mustard
• 1/3 cup olive oil

Servings people Ingredients Salad 1 bunch asparagus trimmed and chopped into 2-3 inch pieces 1 bag 8-oz fresh sugar snap peas 2 whole shallots finely sliced 1 clove garlic finely sliced 1 bag mixed lettuce 1 - 2 pinches salt and pepper to taste 1 - 2 Tbsp olive oil 1 pinch red pepper flakes (optional) Lemon Vinaigrette 1 whole lemon (the juice and zest) 1 Tbsp red wine vinegar 1 1/2 Tbsp Dijon mustard 1/3 cup olive oil

Instructions

1. Sauté veggies in olive oil for 3­4 minutes until heated through but still crisp. Add  salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
2. Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon  vinaigrette over vegetables and salad greens. Serve immediately.

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Cream of Broccoli Soup 

By
Stephanie Kinturi

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Cream of Broccoli Soup 

Servings

people

Ingredients

• 4 Tbsp butter or margarine
• 1 whole white onion diced
• 3 Tbsp all-purpose flour
• 4 cups 98% fat free, low sodium chicken broth (about 32 oz)
• 1 16-oz package frozen broccoli thawed
• 1/2 cup fat free sour cream
• 1 - 2 pinches salt and pepper to taste

Servings people Ingredients 4 Tbsp butter or margarine 1 whole white onion diced 3 Tbsp all-purpose flour 4 cups 98% fat free, low sodium chicken broth (about 32 oz) 1 16-oz package frozen broccoli thawed 1/2 cup fat free sour cream 1 - 2 pinches salt and pepper to taste

Instructions

1. Melt the butter in a large soup pot over medium high heat
2. Sauté the onions in the butter until tender. Add the flour and whisk until  incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and  stir until free of lumps.
3. Add the broccoli and simmer for 20 minutes until thickened.
4. Transfer soup to a blender and puree until creamy and most of the chunks a  broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to  prevent burns from steam.)
5. Add the sour cream and season with salt and pepper. Stir to combine.
6. Serve with a sandwich or slice of whole grain toast.

Recipe Notes

*This soup freezes well for up to 3 months.

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Shrimp Tacos With Citrus Cabbage Slaw

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Shrimp Tacos With Citrus Cabbage Slaw

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

15 min

Servings

people

Ingredients

• 1/4 cup fresh orange juice
• 2 Tbsp fresh lime juice
• 2 Tbsp sour cream
• 1 - 2 pinches Kosher salt and pepper to taste
• 1/4 small cabbage shredded (about 8oz)
• 1 cup corn kernels from 1 to 2 ears or frozen and thawed.
• 1 whole jalapeno seeded and chopped
• 1 Tbsp olive oil
• 1 pound medium shrimp peeled and deveined
• 8 small flour tortillas warmed

Course Main Dish Cuisine Seafood Prep Time 10 min Cook Time 15 min Servings people Ingredients 1/4 cup fresh orange juice 2 Tbsp fresh lime juice 2 Tbsp sour cream 1 - 2 pinches Kosher salt and pepper to taste 1/4 small cabbage shredded (about 8oz) 1 cup corn kernels from 1 to 2 ears or frozen and thawed. 1 whole jalapeno seeded and chopped 1 Tbsp olive oil 1 pound medium shrimp peeled and deveined 8 small flour tortillas warmed

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Posted in Dinner, Recipes, Under 500 Calories

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Roast Salmon and Vegetables

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Roast Salmon and Vegetables

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

• 2 large fennel bulbs
• 1 pint grape tomatoes
• 8 cloves garlic peeled and halved
• 1 whole lemon thinly sliced
• 1/4 cup olive oil
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 6 springs fresh thyme
• 4 6-oz salmon fillets skin removed

Course Main Dish Cuisine Seafood Prep Time 10 min Cook Time 55 min Servings people Ingredients 2 large fennel bulbs 1 pint grape tomatoes 8 cloves garlic peeled and halved 1 whole lemon thinly sliced 1/4 cup olive oil 2 tsp kosher salt 1/2 tsp black pepper 6 springs fresh thyme 4 6-oz salmon fillets skin removed

Instructions

1. Heat oven to 400° F.
2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

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Posted in Dinner, Recipes, Under 500 Calories

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Roasted Pork With Shredded Brussels Sprouts

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Roasted Pork With Shredded Brussels Sprouts

Course

Main Dish

Cuisine

American

Prep Time

15 min

Cook Time

10 min

Servings

people

Ingredients

• 1 Tbsp olive oil
• 1 whole pork tenderloin (about 1 1/4 pounds)
• 1 - 2 pinches Kosher salt and pepper to taste
• 12 oz Brussel sprouts thinly sliced
• 1/4 cup dried apricots chopped
• 2 Tbsp roasted unsalted almonds chopped

Course Main Dish Cuisine American Prep Time 15 min Cook Time 10 min Servings people Ingredients 1 Tbsp olive oil 1 whole pork tenderloin (about 1 1/4 pounds) 1 - 2 pinches Kosher salt and pepper to taste 12 oz Brussel sprouts thinly sliced 1/4 cup dried apricots chopped 2 Tbsp roasted unsalted almonds chopped

Instructions

1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
6. Serve the Brussels sprouts with the pork.

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Posted in Dinner, Recipes, Under 500 Calories

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Pork Tenderloin With Cabbage and Apple Slaw

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Pork Tenderloin With Cabbage and Apple Slaw

Course

Main Dish

Cuisine

American

Prep Time

20 min

Cook Time

10 min

Servings

people

Ingredients

• 3 Tbsp olive oil
• 2 whole pork tenderloins (1 1/4 pounds total)
• 1 - 2 pinches Kosher salt and pepper to taste
• 2 Tbsp rice vinegar
• 1 Tbsp honey
• 1 small Napa cabbage quartered, cored, and thinly sliced
• 1 whole crispy red apple (such as gala or fuji) cut into tin wedges
• 1/4 cup fresh cliantro

Course Main Dish Cuisine American Prep Time 20 min Cook Time 10 min Servings people Ingredients 3 Tbsp olive oil 2 whole pork tenderloins (1 1/4 pounds total) 1 - 2 pinches Kosher salt and pepper to taste 2 Tbsp rice vinegar 1 Tbsp honey 1 small Napa cabbage quartered, cored, and thinly sliced 1 whole crispy red apple (such as gala or fuji) cut into tin wedges 1/4 cup fresh cliantro

Instructions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
4. Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
5. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.

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Posted in Dinner, Recipes, Under 500 Calories

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Pierogi With Sautéed Red Cabbage

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Pierogi With Sautéed Red Cabbage

Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.

Course

Main Dish

Cuisine

Eastern European

Prep Time

13 min

Cook Time

7 min

Servings

people

Ingredients

• 1 16 oz box frozen potato-and-onion pierogi
• 1 Tbsp olive oil
• 1 whole onion thinly sliced
• 1 whole green apple (such as granny smith) cut into 1/2 inch pieces
• 1/2 small red cabbage cored & shredded (about 1 pound)
• 1/4 cup fresh flat-leaf parsley chopped
• 2 tsp red wine vinegar
• 1 tsp caraway seeds
• 1 - 2 pinches Kosher salt and pepper to taste
• 1/2 cup sour cream optional

Course Main Dish Cuisine Eastern European Prep Time 13 min Cook Time 7 min Servings people Ingredients 1 16 oz box frozen potato-and-onion pierogi 1 Tbsp olive oil 1 whole onion thinly sliced 1 whole green apple (such as granny smith) cut into 1/2 inch pieces 1/2 small red cabbage cored & shredded (about 1 pound) 1/4 cup fresh flat-leaf parsley chopped 2 tsp red wine vinegar 1 tsp caraway seeds 1 - 2 pinches Kosher salt and pepper to taste 1/2 cup sour cream optional

Instructions

1. Cook the pierogi according to the package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
3. Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.

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Posted in Dinner, Recipes, Under 500 Calories Tagged vegetarian

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