My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!
Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.
The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!
So now, on to the recipe that I was still able to make later that evening!
Serving Size : 2
Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce
Ingredients For the Fish
2 4ounce Mahi Mahi fillets (or any fish of your choice)
Zest of 1 Large Lemon
Juice of Half a Large Lemon
3 T of Melted Butter or Olive Oil
4 tsp dried dill
salt and pepper to taste
4 slices of lemon
1/2 cup whole grain quinoa
1 cup water
1/2 cup frozen peas
For the Sauce
1/2 cup greek yogurt (whole fat or 4%)
Juice of Half a Large Lemon
1 TB butter
3 tsp dried (or fresh) dill
2 TB fresh parmesan
Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
Place fillets onto a pile of the quinoa with peas and garnish with sauce.
This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!
1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
1/3 cup organic low-fat PLAIN yogurt
1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
Light Summer Lemon-Yogurt Pasta with Veggies and Shrimp
Serves 4 (calories: 323 per serving)
8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
1/2 CUP NONFAT PLAIN GREEK YOGURT
1/2 SWEET ONION CHOPPED
1/4 CUP GRATED PARMESAN CHEESE
1 TEASPOON GRATED LEMON ZEST plus the juice of 1 lemon
1/4 TEASPOON SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 TABLESPOON OLIVE OIL
3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
2 GARLIC CLOVES, THINLY SLICED
1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
20 medium shrimp (peeled and de-veined and baked at 400 w/oil and salt and pepper for 8-12 min depending on size of shrimp)
1 red bell pepper sliced
Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Drain the pasta. Set aside.
Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, lemon juice and salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and onion and cook for 15 to 30 seconds, until golden but not really brown.
Mix the garlic into the zucchini.
Stir in the tomatoes and bell pepper and cook until softened, about 2 minutes.
Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Divide among four bowls and serve.