Sunday, February 26, 2012

Oregano-Basil Pesto Cod

I love Pesto! I love making it myself. It is so useful and easy, just mix, spread, and go! Pesto is so versatile, you can use it on breads, on pasta and meats. I especially love it on fish. Has a mild, sophisticated flavor. Serves 4.

1 pound boneless cod fillets
1 cup extra virgin olive oil
1/3 cup oregano
1/3 basil
1/4 cup parmesan cheese, grated

Mix together the olive oil, oregano, basil and parmesan cheese. If using fresh herbs, make sure to chop them up  finely. It would be best to let the pesto sit in your fridge for about a day or two so the flavors could meld together better. Store in a jar with a tight lid.

Now just spread the desired amount on your fish! make sure not to dip the spoon or brush back into the jar, or the pesto would be contaminated. Use a separate spoon to scoop the pesto you need out.

I like to line a cookie sheet with some foil, then spray it with nonstick spray. Makes cleanup a lot easier! Lay your fish on it, and pop into a preheated 400F oven. Bake for about 20 minutes.

Fish is done if it flakes when you poke it with a fork, and no more visible transparent parts.

Eat up! About 5 points per serving! SO healthy and SO good!

Tuesday, February 14, 2012

Peach Bread with Cinnamon Nut Topping

All I can say is, this is a winner! Super good and super addicting. Literally can't stop eating it. People who don't like peaches will LOVE this! Warning over. Ok, this serves 12.

1 can peaches, drained and mashed (or 2 fresh, pitted, peeled and mashed)
2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened (1 stick)
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract

For the Topping:

2 tbsp brown sugar
1 tsp cinnamon
1/4 cup chopped nuts

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream the butter. Add the sugar and mix well for about a minute. Add the eggs and vanilla, and mix thoroughly. Add the flour. I don't dump the flour in all at once, I do it in thirds, so it doesn't make a huge dusty mess. Scrape the sides of the bowl with a spatula in between mixing to make sure everything gets blended well.

When everything is blended, it's gonna be a little stiff. Add the mashed peaches and blend very well, making sure the peaches are incorporated and there are no big lumps. Mix about 2 minutes on medium with an electric mixer.

Spray a loaf pan with nonstick spray and pour batter in. Set in the middle rack of a preheated 350F oven and bake for about 20-25 minutes. Check to see if the top isn't liquidy anymore and just a little firm.

To make the topping, just mix together in a small bowl the brown sugar, cinnamon and chopped nuts. Sprinkle evenly over the half-baked top of the bread. Bake for about 25-30 minutes more. To check for doneness, stick a fork into the bread. If it comes out clean, it is done. Let cool for a few minutes in the pan, then loosen edges with a spatula. Turn over onto a rack to finish cooling. Let cool a couple hours at least.

And you are good to go! Has a wonderful, mild sweet peach flavor and light texture.

Only 7 points a slice too! Good as a snack or dessert! Love it like we do!

Saturday, February 11, 2012

Sunny Days

We don't get a lot of sun where we live. But when the sun does come out, it's so beautiful. The scenery, the water, the mountains. So the other day we decided to go and grill up some food at the park and enjoy the day. Oh, the kids loved it! Here are a few snapshots.

Kids feeding a friendly squirrel some bread
Mommy and Acorn

Peanut by the water

Little Pecan by the trees
Mommy and Acorn with the playground behind us
Dada grilling our food
Of course, the food!
Happy Baby

Friday, February 10, 2012

Banana Nut Oatmeal Cookies

Yummy and easy to bake! Our kids love it, and so do we. So indulge! Save up your points for it! Makes about 30 cookies.

1 1/2 cups flour
1/2 tsp baking soda
1 tsp salt
1  1/4 cups sugar
3/4 cup butter
1 cup mashed bananas
1 tsp vanilla
1 tsp cinnamon
1 egg
1/2 cup chopped nuts of your choice (a little more if you want!)

Sift together the flour, baking soda, salt and sugar. Add in the butter and mix on medium for a minute. Add the mashed bananas, vanilla, cinnamon and egg and mix well on medium for 2 minutes. Fold in the nuts.

I like to line my cookie sheets with parchment paper. You can find that in the baking section of your store. It just makes cleanup a lot easier and also prevents the cookies from sticking to the sheet. Just drop the dough 2 inches apart, like so.

I also like to use a cookie dough scoop. Mush easier than using a plain spoon to drop the dough! You can find it in the baking section of your store. Mine cost about $ 3.50, so it was a good deal. It looks like this.

Now bake in a preheated 350F oven for about 12-15 minutes. Let cool for at least 30 minutes. Then enjoy!

About 3 points per cookie. So yummy, you might be tempted to eat 10 of them. Be careful! LOL!

Thursday, February 9, 2012

Mexican Beans and Rice

I like making this dish when I don't have a lot of time on hand. It's quick and easy, and delicious. It makes a tasty side dish, or can be a complete meal in itself if you add cubed chicken or cooked ground beef. Serves 6.

1 onion, chopped
1 tbsp minced garlic
1 can diced tomatoes
1 can beans of your choice (I used black beans)
1 cup rice (I just use Minute Rice)
2 tsp cumin
1 tsp chili powder
1 tbsp cilantro

Spray a pot with nonstick spray and saute onion and garlic together till just tender. Add the tomatoes and beans, mix well. Add the rice and mix thoroughly, making sure everything is incorporated. Finally, add the cumin, chili powder and cilantro. You can use dried cilantro, but if you happen to have fresh cilantro, by all means, use it! Use a whole bunch! It makes everything taste really good and fresh!

Cover and let simmer on medium for about 10 minutes. Then you are all set!

Only 4 points per serving, folks!

Here shown served with Chicken Burgers with Lemon-Mushroom Gravy and steamed Sugar Snap Peas. This whole plate is only 10 points. LOVE!

Wednesday, February 8, 2012

Butter Fried Corn

I know, I know, I used butter. But in moderation, butter is not bad for you at all. It's natural, is nutritious and it tastes really good! We love this, makes a great side dish. Serves 4.

2 tbsp butter
1 can kernel corn, drained (or 2 cups frozen)
1 onion, chopped
1 tbsp minced garlic
1 tsp cilantro
1 tbsp parsley

Melt the butter in a saucepan on medium-high heat.  Toss in your corn, onion and garlic. Stir together well and cook till onion is tender. Add the cilantro and parsley, still well to coat everything and cover. Set to medium heat. Let simmer for about 7 minutes.

And serve! That's all there is to it. Only 3 points per serving. Told you it's not bad!

Here shown with Zippy Chicken Quesadillas, mango salsa and steamed broccoli. This whole plate is 10 points. Yes!

Monday, February 6, 2012

Pepper Paprika Chicken

Simple and tasty. Just rub and bake. It's a great, easy dinner for busy days. Kids will love it! Serves 4.

4 chicken breasts, cut lengthwise
2 tbsp olive oil
1/4 cup lemon juice
1 tsp black pepper
1 tsp paprika
1 /2 tsp ginger powder

Spray a casserole dish with nonstick spray. I prefer to cut the chicken lengthwise for more thorough cooking.  Lay all the chicken in it and pour the olive oil and lemon juice over it. Add the black pepper, paprika and ginger powder, and rub it all over the chicken, adding a little more of each if needed to cover chicken thoroughly. Make sure all the chicken is covered with the spices, oil and lemon juice.

Cover with the lid, or use aluminum foil. Bake in a preheated 400F oven for 45 minutes to 1 hour. And that is it!

About 4 points per serving! Good eating!

Here served with our Family Style Baked Red Potatoes, Broccoli and Baby Carrots.

Sunday, February 5, 2012

Co-Authoring a Super Food Blog!!!

I'm happy to announce that I am co-authoring a new mega food blog with 3 other awesome, beautiful ladies! We all have different food styles and, holla! We are sexy! Of course, I would still put up my great recipes on here, but I will also have recipes on our other blog that won't be on here. I won't be putting up my baked goods recipes there very much because one of my gals there has got the baking biz covered (and her stuff is GOOD!). I will continue posting my baking recipes on here though, so no worries!

Come and visit us, at  My section is called "Bite Lick Taste"! But look at all of my girls' sections because they are all great! GO GO GO, people!

And for fun, look at these pics LOL!

Chocolate Chess Pie

Here is a sweet variation of the traditional Southern Chess Pie. I love this richness of it and of course, chocolate is always a good thing! Hah! Serves 8.

1 8 inch pie shell
1 can condensed milk
1 can evaporated milk
1 cup sugar
4 eggs
1 tsp vanilla extract
3 tbsps cornmeal
1/4 cup butter
2 squares baking chocolate

Make your pie shell, like so.

In a mixing bowl, mix together the condensed milk, evaporated milk, sugar, eggs, vanilla extract and cornmeal. Mix on medium for a minute or two till well blended.

In a small saucepan, melt the butter, and add the chocolate squares. Melt on medium heat, mixing together with a spoon. Pour into the rest of the pie mixture, and blend another minute. Now pour everything into your prepared pie shell. Bake in a 375F preheated oven, about 45 minutes to an hour. You want the top of your pie to be brown.

About 9 points a serving! It's simple, sweet and chocolate. What can be better than that?

P.S. Another variation is the Lemon Chess Pie. Simply substitute 1/3 cup lemon juice for the butter and chocolate! Yum!