Cajun Crusted Tilapia

Again – here I go trying fish! Remember when I said I don’t like it unless there is LOTS of flavor and no fishy taste? Well, I am getting pretty good at making a fish that I LOVE! This Crusted Tilapia is ranked up by number one for me!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2-4 Tilapia Filets
About 1 cup Corn Flake Crumbs (pre bought or make your own)
2 tsp Garlic Salt
1-2 TBL Cajun Seasoning

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How to:
Preheat oven to 400 degrees
Line cookie sheet with foil for easy clean up.
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Add all ingredients into bowl and mix well.
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Open your single serving fish filets.
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Bread both sides of filet in cornflake crumb mixture coating well.
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Lay on cookie sheet and sprinkle a bit more crumb mixture on top of each filet.
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Bake until fish is cooked through and flakes easily with fork.
Turn oven to broil and broil about 3-5 minutes. Watch them closely, you don’t want them to burn. Broiling just gets them a little crispier.
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Serve and enjoy!

Savory Baked Beans

What man doesn’t like baked beans? What do they say “it’s the musical fruit”. ­čÖé

These baked beans are just the right amount of sweet and bacon with a down home taste.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

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What you need:
Any brand of country style baked beans – large can
Mustard
Ketchup
Light Brown Sugar
5 slices Microwave Bacon
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How to:
Empty baked beans into casserole dish.
I do not measure ketchup, mustard, light brown sugar. I eye ball it.
I use approx. 2-3 TBL ketchup, 1 tbl mustard, and 2-3 TBL Light Brown Sugar.
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Stir and mix well.
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Top with bacon.
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Preheat oven to 375 degrees.
Cover in foil and bake for 30 mins.
Remove foil and bake for an additional 15 minutes.
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Serve and enjoy!
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BBQ Pork Chops – Crockpot

Who does not like RIBS! The messier the better! Ribs are one of my signature meals. I typically make them in the oven first then grill. I wanted something different so played around with my crockpot and ribs. My grilled ribs are a favorite of our friends and family. I can not wait to share my crockpot ribs with friends and family now! They turned out amazing! If I must admit better than my grilled ribs!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1 Rack of Ribs
2-3 TBL Worchester Sauce
1-2 Bottle of your BBQ Sauce
1 TBL Minced Garlic
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How to:
Mix all ingredients into crockpot. Save about 1/4 bottle of BBQ Sauce.
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Slice your ribs into 3-4 rib sections and place in crock pot. Do not allow ribs to sit on each other.
Stand them up on edges and against wall of crock pot.
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Cover with remaining BBQ Sauce.
Flip rib sections around to cover them in sauce.
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Turn on high and cook 6-8 hours.
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Preheat oven to broil.
Once ribs are cooked through remove from crock pot and place on foil lined cookie sheet.
Cover ribs with BBQ sauce from the second bottle.
Broil for approx. 10 mintues or until BBQ Sauce begins to bubble and slightly carmelize.
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Serve and enjoy! These are finger licking good!
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Kickin’ Swiss Grilled Chicken

If you don’t know by now I love spicy!

This is not allergy free. To be allergy free simply remove the swiss cheese. Be sure to read all ingredients.

I have not taken a calorie count.

What you need:
1 Bottle of Hot Sauce
1 TBL Minced Garlic
1 Packet of Taco Seasoning
1 tsp Crushed Red Peppers
3-4 Chicken Breast
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How to:
Add everything to a large zip lock baggie except taco seasoning.
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Close baggie and rub chicken well.
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Sprinkle taco seasoning over chicken.
Reclose bag and rub again.
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Allow chicken to marinate over night.
Grill and place a piece of swiss cheese over top and serve!

Garlic Spinach, Cheese, and Chives Stuffed Mushrooms

Garlic, cheese, mushrooms does life get any better than that? Why, yes it does! How about a HEALTHY garlic cheese stuffed mushroom!

This is not allergy free.

Calorie count: I have not taken a calorie count on this yet.

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What you need:
Olive Oil cooking spray
6 Large White Mushrooms cleaned and steams removed
Fresh Spinach Leaves
1 TBL Minced Garlic
1 TBL Chives
6 Triangles of Spreadable Cheese (healthy version)
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How to:
Preheat oven to 375 degrees
Line a cookie sheet with foil and spray with olive oil cooking spray.
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Add chives, garlic, and cheese triangles to a bowl and mix well
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Add spinach leaves to bowl. Tear spinach leaves into smaller pieces
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Mix very well.
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Spoon cheese mixture into mushrooms
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Cook in over for about 15-20 minutes or until top of cheese mixture just turns golden brown
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Serve and enjoy!
Great appetizer or side dish!

Skinny Pizza

Who says you can eat pizza! Not I! This pizza was amazing! Seriously tasted just like a pizza not a “skinny” pizza. Only thing I didn’t have was greasy fingers! So good!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

2

What you need:
10

Flour Tortilla
Spaghetti Sauce of your choice
Mini Sweet Bell Peppers (red/orange/green) chunk cut and cleaned
Onion sliced and separated
White Mushrooms sliced and then halved
Fresh Spinach Leaves
Cherry Tomatoes halved and washed
Shredded Cheese (your choice) (dairy free if needed)
Ham – lunch meat
Olive Oil
Any other veggies you would like to add

How To:
Preheat oven to 375 degree
Line cookie sheet with foil for easy clean up
Brush Olive oil on back side of flour tortillas and lay on cookie sheet. This allows them to “crisp” up as they are cooking and not become soggy.
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Spread Spaghetti Sauce over tortillas
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Add spinach leaves
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Add sweet mini peppers
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Add cherry tomatoes
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add onions
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Add Ham
Add cheese about 1/4 cup per pizza
Add Mushrooms
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Top with hot sauce if you would like a little spice
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Bake for 15-25 mintues or until cheese is melted and tortilla is crispy.
These are amazingly good and taste just like pizza.
Add your own toppings to create a pizza just for you. Make it a family fun night and everyone create their own style!

Chicken Enchilada – Allergy Free – Healthy –

I love, love, love Mexican style foods! Enchilada’s are one of my all time favs!
Here is a quick easy recipe to help with that Mexican craving we all get!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Flour Tortilla
1 Jar Salasa
7-8 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce
5-10 Jalapenos
2 Sweet Bell Peppers (washed and diced)
1 packets Taco Seasoning
2 tsp Garlic Salt
2 cans Enchilada Sauce
Black Olives (optional)
Black Beans (optional)
Dairy Free Cheese (optional)
Any additional toppings of your choice

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How To:
Combine salsa, jalape├▒os, hot sauce to crock pot on high.
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Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.
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Cook in crockpot on high for about 6-8 hours.
After chicken is cooked through and fork tender.
Remove chicken from crock pot and shred with two forks
Return to crock pot for about 30 mins – 1 hour.
Preheat over for 375 degree
Take a glass casserole style dish and empty one can of enchilada sauce into dish.
Take a tortilla shell and fill with shredded chicken from crockpot.
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Continue until all shredded chicken is used.
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Add the second can of enchilada sauce over top of all stuffed tortillas.
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Add olives, cheese, black beans, etc to the top.
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Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.
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Serve with your choice of toppings or as is!
Enjoy!