Healthy Herb Sausage Stuffing

Ingredients:

• 2 Tsp Olive Oil
• 3 cups celery, chopped
• 3 cups onions, chopped
• 2 tsp thyme
• 2 tsp marjoram
• 2 tsp salt
• 1 tsp sage
• 3 tsp black pepper
• 1 lb. Jennie-O Turkey italian sausage, browned (remove from casings)
• 1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
• 2 eggs
• 16 oz. low sodium chicken broth

Preparation:
Preheat oven to 325 degrees. Saute celery and onions in olive oil, add browned sausage and all the seasonings. Simmer 3 minutes.
Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sauteed vegetables and parsley. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.
Transfer stuffing to prepared baking dish. Cover baking dish with foil.
Bake stuffing 25 minutes
Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.
Serves 6-7 people

Chicken Fiesta Salad

Ingredients:

• 2 skinless boneless chicken breast


• 1 packet dry fajita season mix


• 1 can black beans, rinsed & drained


• 1 can (11 oz) Mexican-style corn


• 1/2 cup salsa


• 1 (10 oz) package mixed salad greens


• 1 onion chopped


• 1 tomato cut into wedges


• Optional 1 avocado, cubed

Preparation:
Rub chicken with one half fajita seasoning. Grill or pan fry, let cool, then chop.
In large saucepan mix beans, corn, salsa, and other half fajita seasoning. Heat over medium heat until warm. Toss greens, onion, & tomato. Top salad with chicken, dress with bean/corn mixture. Top with cheese and avocado and/or guacamole. Serve with tortilla chips & Guacamole.

Easy Chili

Ingredients:

• 2 cans kidney beans


• 1 package chili seasoning


• 1 green pepper


• 1//2 onion


• 1/2 can water


• 1 can tomato paste*


• 1 lb ground beef


• 1 can tomato sauce

Preparation:
Brown meat. Add everything except paste. If too watery add paste slowly. Cook for 20 minutes

Easy Ground Beef and Rice Casserole

Super simple, quick, and taste good

Ingredients:

• 3/4 lbs ground beef or ground turkey


• 1 1/2 cups white rice


• 1 can cream of chicken


• 1 can beef broth


• 4 celeries, diced

Preparation:
Preheat oven to 350 degrees. Mix all ingredients in a casserole dish. Bake for 30-40 minutes in preheated oven.

Lemon Roasted Chicken

Ingredients:

• 3 to 4 lb chicken


• 1/2 cup onion, chopped


• 2 Tbs butter


• 1 lemon, juiced


• 1 Tbs fresh parsley


• 1/4 tsp salt


• 1/4 tsp thyme


• 1/4 tsp paprika

Preparation:
Rinse chicken well, pat dry. Remove excess fat. Place the onion in the cavity of the chicken & rub the skin with the butter. Place chicken in crock pot slow cooker. Squeeze lemon over chicken. Sprinkle with seasonings. Cover & cook on low for 10 hours or High for 6 hours. Serve

Seasoned Tilapia Fillet

Simple seasoned tilapia

Ingredients:

• 14 oz tilapia fillet


• 1 tsp dried oregano


• 2 tsp chili powder


• 1/4 tsp cayenne pepper


• 1/2 tsp salt


• 2 Tbs butter


• 3 Tbs lemon juice

Preparation:
Combine oregano, chili powder, cayenne pepper & salt. In shallow bowl combine melted butter & lemon juice. Dip fish into butter mixture then press into spice mixture. Place in shallow casserole dish sprayed with non stick cooking spray. Bake at 450 degrees for 15 minutes or until fish flakes when pressed.

Lemon Garlic Tilapia

Marinated in lemon juice and melted butter, seasoned, and baked to perfection.

Ingredients:

• 4 tilapia fillets


• 3 Tbs fresh lemon juice


• 1 Tbs butter, melted


• 1 clove garlic, finely chopped


• 1 tsp dried parsley flakes


• pepper to taste

Preparation:
Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Seared Halibut with Parmigiana Asparagus

Ingredients:

• 1/2 cup extra-virgin olive oil


• 2 Tbs unsalted butter


• 4 (6 oz) halibut steaks


• sea salt


• white pepper


• 1/2 cup all-purpose flour


• 16 young asparagus


• 1 small shallot, minced


• 2 garlic cloves, minced


• 3 Tbs extra virgin olive oil


• 3/4 cup grated parmesan cheese

Preparation:
For halibut: Preheat a 12 inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.

For asparagus: Preheat oven to 350 degrees. Trim and clean asparagus. In a large bowl, add cleaned asparagus, minced garlic, minced shallots, and extra virgin olive oil. Season to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated Parmesan cheese. The heat of your pan should melt your cheese.

To serve: place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra virgin olive oil. Garnish with a sprig of chervil or chives.

Spicy Tilapia with Mushrooms & Zucchini

I found this recipe posted on Recipezaar.com.

Ingredients:

• 2 tsp olive oil


• 1/4 cup chopped onions


• 1 garlic clove, minced


• 1/4 cup green bell peppers, thin slices


• 1 medium zucchini, thin slices


• 4 ozs fresh large mushrooms, thin slices


• 2 (6oz) tilapia fillets


• cajun seasoning


• powdered cayenne pepper


• 1 lime, cut in half

Preparation:

Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with cajun seasoning. Add to skillet. Cook about three minutes and turn. Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another 3 minutes. Serve. Original recipe on Recipezaar.

Tilapia with Wine and Tomatoes

Super quick, easy, good! Tilapia fillets are easy to cook on the grill in a foil bag.

Ingredients:

• 4 (4 oz) fillets tilapia


• salt and pepper to taste


• 4 Tbs butter


• 3 cloves garlic, pressed


• 4 fresh basil leaves, chopped


• 1 large tomato, chopped


• 1 cup white wine

Preparation:

Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one Tbs of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Halibut with Lemon, Spinach, and Tomatoes

Ingredients:

• 1/4 cup olive oil


• 2 (6 oz) halibut fillets


• salt and freshly ground pepper


• 1 lemon, juiced
• 1/4 cup olive oil


• 1 Tbs butter


• 2 (10 oz) bags baby spnach


• 3 cloves garlic, crushed


• 1/2 tsp salt
• 6 roma tomatoes, diced


• 1/2 cup olive oil


• 3 garlic cloves, crushed


• 1/2 tsp salt

Preparation:

In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemn juice. Remove from the heat and keep warm.

In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper.

In a small saucepan combine the tomatoes, olive oil, garlic, & salt. Heat quickly on high heat so that the tomatoes do not turn into a sauce.

Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.

Seared Tuna Encrusted with Sesame Seeds

So light, delicious, and easy.


Ingredients:

• 8 oz sushi grade tuna fillet


• 2 Tbs black or white sesame seeds


• Vegetable Oil

Preparation:
Wash and dry tuna fillet. Cover both sides w/ sesame seeds. Heat cast iron or heavy skillet to HOT. Coat skillet with oil enough to cover. Cook tuna 1-2 minutes per side for rare, and 2-3 minutes per side for medium rare. Enjoy!

Healthy Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 6 tsp chopped parsley
• 4 1/2 Tbs fat free feta cheese, crumbled
• 1 1/2 tsp extra virgin olive oil
• dash of cayenne pepper

Preparation:

Twist off stems from mushroom caps. Chop stems and add to bowl. Mix in rest of ingredients. Spray Pam light on cooking dish. Fill mushrooms caps with remaining ingredients. Bake @ 425 degrees for 30-40 minutes.