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!

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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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Spicy Roasted Veggies

Sometimes it is hard to find a side dish that is low in calorie and filling. This side dish was by far both of those. This could easily be a meal all on its own!

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:
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Your choice of fresh veggies.
I used white mushrooms, asparagus, sweet baby peppers (yellow, orange, red), sweet green pepper, zucchini.
Wash and chunk cut all veggies.
1-2 TBL Olive Oil
Pinch of Salt and Pepper
1 tsp garlic powder
1 tsp red pepper flakes
To taste cayenne pepper

How To:
Preheat oven 400 degrees
Toss all veggies in olive oil.
Spread out evenly on a cookie sheet.
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Add all spices and toss with hands until all are coated in spices.
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Bake for 20-25 minutes or until veggies are tender. If you like them a bit more crispy turn oven to 425 degrees and bake for an additional 10-20 minutes or until the reach how you would like them cooked.
Serve and enjoy!
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Cajun Chicken Salad

I can not get enough spicy foods lately. This Cajun Chicken Salad hit the spot perfectly!

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:
Baby Spinach Leaves
Cherry Tomoatoes (whole)
Mini Sweet Peppers (cored and chunked)
Cucumbers (peeled and diced)
Green Onions (cleaned)
Shredded Cheese
2 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce (your choice)
2 TBL Cajun Seasoning

How To:
Combine Hot Sauce, Cajun Seasoning, and Frozen Chicken Breast into a large zip lock baggies.
Allow chicken to thaw in baggie. Marinate for at least 2 hours best if left in fridge over night.
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Time to cook!
Preheat oven to 400 degrees.
Bake chicken until fork tender and cooked through.
Time to prepare your salad.
Add spinach leaves and cherry tomatoes to bowl.
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Add sweet peppers.
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Add diced cucumbers.
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Add green onions.
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Add shredded cheese.
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Now add dressing of your choice. I used 2 TBL of Buffalo Ranch Dip (see dips section for recipe)
Once chicken has finished cooking either slice or dice (your choice) and add to salad.
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Baked Donuts! Allergy Friendly!

OH! How good are these! SO GOOD! Kid approved! Even if you do not have allergy’s they are very healthy for you!
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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 counted the calories on this yet.

What you need:
1 Cup Flour
6 TBL Sugar
1 Tsp Salt
1/4 Tsp Cinnamon – (if you don’t want a cinnamon tasting donut – exlude)
1 Tsp Baking Powder
6 TBL Soy Very Vanilla Milk
1/4 Tsp Vinegar
1/4 Cup of Applesauce
1 Tsp Vanilla
2 Tbsp melted butter (watch for allergens)
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How To:
Preheat over to 325 degrees
Combine all dry ingredients into Kitchen Aid mixer or similar.
Now add all wet ingredients to dry and mix well.
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While mixer is running grease donut pan.
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Once all ingredients are mixed well it time to add them to the donut pan.
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Use a 1/4 measuring cup to fill donut section about 3/4 the way full.
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Bake until golden brown and toothpick comes out clean.
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Add your favorite toppings and ENJOY!
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Spicy Lemon Baked Cod

Fish – well what can I say NOT my favorite food. Unless its fish sticks baked or McDonalds Fish Sandwich with extra tarter, I will not eat it. In the name of eating healthy I am trying my best to develop a recipe that makes me like fish or at least tolerate it. What gets me most is the “fishy” taste. I love seafood of any kind but fish forget it, do not like it.

I can say I liked this and ate all of it! WOW! Husband was floored as was I.

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: 250 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

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What you need:
12 oz Frozen Cod or Fresh your choice
1 lemon sliced
1 TBL Paprika
2 TBL Lemon Juice
2 tsp Hot Pepper Flakes
1 tsp Seasoned Salt
1 Clover Garlic Minced
1-2 TBL Butter (watch for allergens)
Pinch of Cracked Pepper
2 TBL Olive Oil
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How To:
Preheat oven to 425 degrees
I used a corning ware medium sized dish to bake my cod in.
Add olive oil and lemon juice to baking dish.
Lay Cod into dish.
Sprinkle all seasonings over cod.
Add minced garlic to all piece off cod evenly.
Lay butter between all cod pieces.
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Lay lemon slices over cod.
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Bake frozen cod about 17-20 minutes or until easily flake able with a fork.
Bake fresh cod about 15 minutes or until easily flake able with a fork.
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Amazing Brown Sugar Bacon Wrapped Chicken – Oven Baked

OH! MY! This was the most delicious meal! So many flavors in each and every bite! This was a HUGE hit with our kids! So so Good! This is will be a regular meal for sure!
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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: 310 (for two chicken tenders) (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
6-8 Boneless Skin Chicken Breast Tenders
6-8 Slices of Thin Sliced Bacon
1/2 Cup Light Brown Sugar
Red Pepper Flakes
Salt
Pepper

How to:
Preheat oven to 425 degrees
Wrap each chicken tender with 1 slice of bacon
Lay in something similar to what I used a corning ware casserole dish.
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Sprinkle Red Pepper Flakes, Salt, and Pepper over all bacon wrapped chicken tenders.
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Add Brown Sugar to each bacon wrapped chicken tender.
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Place on top shelf of oven.
Set timer for 20 minutes.
Flip bacon wrapped chicken tenders over to other side.
Set timer for another 20 minutes
When timer goes off you will have a quit a bit of grease in bottom of casserole dish. Scoop or spoon out almost all grease.
Return them to the oven.
Increase temperature to 450 degrees
Set timer for 10 minutes
Flip bacon wrapped tenders over.
Set timer for another 10 minutes.
At this point if your bacon is as crispy as you would like stop cooking.
With the increase temp the bottom of the casserole dish will blacken from the brown sugar. This is ok and will not affect the chicken.
If bacon is not as crispy as you would like repeat the flipping of your bacon wrapped chicken tenders in 5 minute intervals until desired crispiness is reached.
Serve and Enjoy!
These are simply amazing! The flavor is out of this world!
Enjoy ❤
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