Lettuce Wraps

* Adapted from Our Best Bites

Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. ginger, minced
1 lb. ground chicken or turkey
3 oz. mushrooms, finely chopped
1/2 tsp. salt
1 bag coleslaw mix (4 c.)
1 can water chestnuts, drained and minced (8 oz.)
1/2 c. thinly sliced green onion
1/4 c. soy sauce
1 tsp. sesame oil
1/2 lemon, zested and juiced (1-2 Tbsp. juice)
1/2 tsp. Sriracha/ hot chili sauce (optional)
1/3 c. cilantro, chopped
2 heads iceburg lettuce

Directions:
   Heat a large skillet to medium-high heat on stove top.  Add oil, garlic & ginger.  Saute about 30 seconds until fragrant, then add chicken(or turkey), mushrooms, and salt.  Cook about 5 minutes, stirring often, until chicken is cooked through.
   Add cole slaw, water chestnuts, and green onions.  Cook about 2 minutes, until slaw starts to wilt.  Add soy sauce, sesame oil, lemon zest, lemon juice, and hot sauce.
   Remove from heat and stir in cilantro.
   Carefully remove individual leaves from head of lettuce.  You can use kitchen shears to trim edges if desired.  Spoon mixture into lettuce and serve with sauce below (or you can use a soy or teriyaki sauce).


Sauce:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. water
2 tsp. honey
1 tsp. ginger, minced

*wisk all ingredients until combined.


*Serves 6-8

Cowboy Caviar

Ingredients
1 can black beans, rinsed & drained
1 bag frozen corn
2 c. cherry tomatoes, chopped
2 large avocados
1/2 small red onion
1/2 bunch cilantro, chopped
3 cloves garlic, minced
1/4 c. lime juice
salt & pepper, to taste

*Combine all ingredients and chill in fridge a couple hours before serving.
*Great with tortilla chips, nachos, or on grilled chicken.

Coconut Shrimp Curry

I have a thing for anything coconut and curry and this recipe satisfies both of those favorites. My kids and husband adored this dinner and they all asked for seconds. If you don't like shrimp, chicken would be delicious in this dish. It seemed like a lot of spice to me as I was making it, but believe me, it's perfect! Serves 6. 

Recipe very slightly adapted from Mel's Kitchen Cafe (reduced salt). 

For the shrimp marinade:
     1/2 teaspoon kosher salt
     1/4 teaspoon ground black pepper
     1/8 teaspoon cayenne pepper (optional)
     2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
     1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
     1 tablespoon canola oil
     1 medium red or yellow onion, finely chopped
     1 teaspoon ground pepper
     1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
     1 teaspoon kosher salt
     2 garlic cloves, peeled and finely minced
     2 teaspoons ground coriander
     1/2 teaspoon turmeric
     1 teaspoon curry powder
     1 (14.5 ounce) can diced tomatoes, undrained
     1 (15 ounce) can coconut milk, light or regular
     1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Bacon-Topped Petite Turkey Meatloaf

This meal thrilled my whole family for 2 reasons: First, this meatloaf is flavorful and not dry and second, it's topped with BACON! Winner! I've made this 4 times and it literally gets cheers from my kids & the hubby when I serve it. Recipe slightly adapted from skinnytaste.com

3/4 cup grated zucchini, all moisture squeezed dry with a paper towel

2 Tablespoons onion, minced

2 Tablespoons red pepper, diced 

1/2 cup seasoned breadcrumbs

1/4 cup barbecue sauce

1 large egg

1 teaspoon smoked paprika

1 teaspoon salt

1.3 pounds 93% lean ground turkey

5 slices center-cut bacon, cut in half

2 1/2 Tablespoons barbecue sauce

Preheat the oven to 350 degrees F. Lightly spray a petite loaf pan with oil (If you don't have one, a muffin tin would work) and set aside.

In a large bowl (I use my stand mixer with the paddle attachment), mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine just until mixed through. 

Divide meatloaf mixture evenly between 5 loaves and smooth tops with a spoon. Place 2 bacon halves over each loaf and top each with 1/2 Tablespoon additional BBQ sauce.

Bake for 25 minutes, or until cooked through. Serves 5. 

Nutritional information per loaf: *Calories: 259 *Fat: 10 g *Carbs: 17 g *Fiber: 1.2 g. *Protein: 25 g *Sodium: 940 mg.

Skinny Baked Zucchini Sticks

This is a yummy snack or appetizer that we can't get enough of! These zucchini sticks are baked instead of fried and they are a fun way to eat your vegetables. Recipe from skinnytaste.com

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425 degrees F. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Servings: 3 • Size: 1 zucchini (sauce extra) • Points+: 3 pts • Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Stuffed Cabbage Casserole

This is a delicious, filling casserole that's low in carbs and high in fiber. My whole family really liked it! I found this recipe at skinnytaste.com (originally adapted from Kalyn's Kitchen). Makes 10 servings.

2 cups cooked brown rice 

2 teaspoons olive oil, divided
1 pound 95% lean ground beef
1 large onion, chopped fine
1 Tablespoon finely minced garlic
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian Paprika
salt and fresh ground black pepper, to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups low-fat mozzarella cheese (such as Sargento)

Cook brown rice and set aside.

Preheat oven to 350°F.  Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp. olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray a 10 x 13" glass casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Servings: 10 • Serving Size: 1/10th  • Weight Watchers Points+: 7 pts Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g  • Sodium: 459 mg (without salt)  

Caramelized Brussels Sprouts with Cranberries and Bacon

I credit my husband for introducing me to Brussels sprouts, because I don't recall eating them before we got married. I think they are delicious and that they needlessly get a bad rep! How many movies have you seen where a kid refuses to eat his Brussels sprouts? Brussels sprouts are cruciferous vegetables and are closely related to cabbage, broccoli and cauliflower... Vegetables which might not scare you at all. 

This recipe is simple to make and seems elegant. Besides, when you add bacon and cranberries, even your kids will like them:) Recipe from my friend, Paige Smedley.

salt

about 16-20 Brussels sprouts, washed and trimmed

2 slices bacon

1/2 red onion, diced

2 Tablespoons butter, divided (I omitted)

1/2 cup dried cranberries (such as Craisins)

3 Tablespoons red wine vinegar

1 teaspoon brown sugar

Freshly ground black pepper

Fill a large pot with water and bring to a boil over high heat.* Generously salt the water and add the Brussels Sprouts. Simmer until just tender, about 5 minutes. (*I actually steamed them in the microwave since they came in a steamer pack.) Do NOT overcook. Drain well, then slice in half.

Meanwhile, heat a large skillet over medium heat and sauté the bacon until browned and crisp. Remove the bacon to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 1 Tbs. butter, if necessary (I omitted the butter). Sauté until onions are translucent, 2-3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. 

Add the halved sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining Tablespoon of butter (I omitted). Stir in the crumbled bacon. Season with salt and freshly ground black pepper. Transfer to a bowl to serve. Serves 4-6 (3 to 5 full sprouts each).

Biggest Loser Oatmeal Pancakes

These pancakes are a new favorite at our house. I know you may be skeptical when you first read the ingredients (I was a little) but give them a try and you will be hooked! They almost taste like a mix between a pancake and french toast. My whole family loves them. My three year old calls them "the most delicious pancakes ever in the world."

Ingredients:6 egg whites1 cup rolled oats, dry1 cup cottage cheese2 teaspoons sugar1 teaspoon cinnamon1 teaspoon vanilla 

Instructions:  In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Lightened Up Broccoli and Cheddar Quiche

This version of quiche is healthier than most, but tastes naughty:) My family had no idea it was a Weight Watchers recipe!

6 oz. pie crust, 9-inch, refrigerated 
2 teaspoon olive oil
1/2 cup red onion, chopped
1 1/4 cups part-skim ricotta cheese
1 cup low-fat, shredded Cheddar cheese
1 large egg
2 large egg whites
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper
10 oz. frozen chopped broccoli, thawed and well-drained
1 Tablespoon grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Weight Watchers Points Plus: 6 points per serving

Hearty Spaghetti Sauce

We moved this summer and the second night in our new home, our neighbor brought this Turkey Spaghetti sauce for dinner and a fabulous dessert (Marshmallow Krispie Brownies) to introduce herself. Now THAT's the way to make friends, people! We still had boxes to the ceiling and I hadn't made a home-cooked meal in days. Needless to say, I called her to ask for the recipes because we all loved them. This can be made with ground turkey or beef. 

Also, she brought me Dreamfields Pasta, which is my new favorite pasta. It has a low glycemic index, which for those non-diabetics, it means that it doesn't cause such a speedy rise in your blood sugar when you eat it. In fact, out of the 41 grams of carbohydrate in each serving, only 5 grams "count." As a Diabetic, I am always looking for ways to cut carbs, so I am a big fan! I can find it at 2 of my local grocery stores and I seriously can't taste any difference between Dreamfields and regular pasta.  The Turkey Spaghetti Sauce itself is low-carb, but with this new pasta, it's a legitimate "low-carb pasta meal." Hooray for that!

Anyway, I digress... Here's the recipe, from my neighbor Sharon:)  Serves about 8.

1 pound lean ground turkey or beef

1 green pepper, diced

1 onion, diced

1 (28 ounce) can tomato sauce or crushed tomatoes

1 (15 ounce) can petite diced tomatoes, undrained

1 (6 ounce) can tomato paste

1/8 cup Worcestershire sauce

1 1/2 teaspoons chili powder

1/4 teaspoon (or less) cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon sage

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon salt

Brown meat with onion and green pepper and set aside.

Mix tomatoes, tomato paste, Worcestershire sauce and spices in a large pot. Add browned meat and vegetables and stir well. Cover and let simmer over low heat for about 1 hour, stirring occasionally. Serve sauce over cooked pasta. 

Pumpkin Dip

I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.

This adaption serves about 12-16.

1 small pumpkin (I used a pie pumpkin and it was perfect!)

1/2 of a (15 ounce) can of pumpkin
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed

1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired

Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.

Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving. 

Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers. 

Roasted Pumpkin Seeds

I LOVE Halloween! I love the chill in the air, pumpkins, spooky decorations and the idea of Fall (I say that because we don't really have Fall here in California!) I also everything pumpkin, including the seeds. My 5 year old came home from Kindergarten last week to tell me that she tried pumpkin seeds at school and that she loves them. It was the perfect excuse to pull out a recipe my sister gave me over 10 years ago. If you carve some pumpkins this Halloween, give these yummy seeds a try. Recipe from Andrea Fredrick...

HaPpY HalLoWeEn!!!

2 cups fresh, raw pumpkin seeds

1 teaspoon Worcestershire sauce

2 Tablespoons butter, melted

1 teaspoon salt

Line a cookie sheet with tin foil and set aside. Preheat oven to 225 degrees F. Clean seeds of all pumpkin pulp. (I put mine in a large colander and rinse until all the pulp is gone) Boil  seeds in salty water (water + 1 teaspoon salt) for 10 minutes, then drain. In a bowl, mix melted butter, 1 teaspoon salt and Worcestershire. Spread seeds on prepared cookie sheet and bake for 2 hours, or until slightly browned, stirring occasionally during baking. Cool completely. Store seeds in an airtight container. 

Green Beans with Lime

I'm glad to say that my kids actually love vegetables and green beans are one of their favorite. I came across this simple way to make green beans a little more fun in the I Can't Believe It's Not Fattening cookbook by Devin Alexander. You can adjust the amount of lime flavor to your taste. Green beans are what we diabetics call a "free choice," because there aren't even enough calories or carbohydrates to count! This recipe says it makes two 1-cup servings, so you can adjust to suit your family.

1/2 pound fresh green beans, trimmed

2 teaspoons to 1 Tablespoon lime juice, or more, to taste

Sea salt, to taste

Steam green beans for 3-5 minutes, or until they are fork tender. Drain them well. Transfer beans to a serving bowl and toss with lime juice and season with salt. Serve immediately.

Each (1-cup) serving has: 29 calories, 1 g. protein, 7 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 4 g. fiber, trace sodium.

Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms. 

BLT Coleslaw

I used to make a dish similar to this one when I was first married, but have long since lost the recipe. Last week I recreated it to the best of my recollection and we loved it! This is a perfect side dish for barbecues and Summer meals!

1 (16 oz.) bag coleslaw mix

1 cup halved cherry tomatoes (or diced tomatoes)

6 slices bacon, cooked and crumbled 

DRESSING:

1/2 cup brown sugar

2 Tbs. white vinegar

1 Tbs. oil (vegetable, canola or olive)
2 Tbs. light mayonnaise

1/4-1/2  tsp. onion powder

1/2 tsp. salt

Black pepper, to taste

Place coleslaw mix in a large serving bowl. Add bacon and tomatoes and stir well. Mix dressing ingredients together in a small bowl and pour over coleslaw. Mix well. Refrigerate until serving. Serves 6.

Skinny pork burritos

We love barbacoa-style pork burritos and make them often around here. Recently, I tried this recipe and  loved it! The chipotle chiles give this pork such a good flavor. Recipe from skinnytaste.com (I just added a bit more cumin:)

Step #1- MARINADE:

2.5 lbs. pork loin roast, all fat trimmed

Salt & pepper

Garlic powder

6 oz. Coke Zero (could sub Diet Coke or Diet Dr. Pepper)

1/4 cup brown sugar

Season pork with salt, pepper and garlic powder and place in crock pot. Add Coke and brown sugar. Marinate in the refrigerator for a few hours or overnight, turning meat at least once while marinating.

Step #2- COOK:

1/4 cup water

8 oz. Coke Zero

8 oz. tomato sauce

1 chipotle chile in adobo sauce, seeds discarded and finely chopped*

7 oz. can diced green chilies, drained

1/8 tsp. garlic powder

1/2 tsp. cumin

1/8 tsp. chipotle chile powder (to taste)

salt and pepper, to taste

1/3 cup brown sugar

Remove crock from refrigerator, add water and cook on high for 3-4 hours (or until it shreds easily). Remove pork from crock and discard any liquid left in the pot. Shred pork with 2 forks and place it back into the crock pot. 

Mix the remaining ingredients (Coke Zero, tomato sauce, diced chipotle chile and adobo sauce, green chiles, garlic powder, cumin, chipotle chile powder, salt and pepper and brown sugar) and pour on top of the shredded pork in the crock pot. Cover and cook on high for another hour. Makes about 10 servings.

*NOTE: I'm loving chipotle chiles lately, but most recipes only call for 1 or 2. There's a great little tutorial on these chile peppers over at Ourbestbites.com, if you're interested!

Grilled mushrooms

My Grammy says that when I was just a few years old, we came over for dinner and I stepped in the door and exclaimed, "Mmmmmm..... I smell mushrooms!" This is an easy and delicious side dish, just the way my Grammy and my Mom prepare them...

Mushrooms
Olive oil
Beef bouillon granules

Wash and slice mushrooms. Add about 1 Tbs. olive oil to a sauté pan and heat over medium heat. Add some beef bouillon granules (1 tsp.- 1 Tbs.) and the sliced mushrooms.  Cook a few minutes, stirring often, until mushrooms are tender. Also great on top of grilled burgers or steak!

Coconut Mahi Mahi

All you landlubbers... We're havin' fish tonight! Recipe adapted from Fish Ex...

Hot cooked Orzo pasta or rice

4 Mahi Mahi fillets

1 (14 oz.) can light coconut milk (reserve 2 Tbs. for rice or pasta)

1 small onion, chopped

1 bell pepper, chopped

1 Tbs. butter, melted

1 Tbs. flour

1 tomato, diced

salt, to taste

black or cayenne pepper, to taste

1/3 cup flaked coconut

1. Cook Orzo pasta or rice according to package directions. Reserve 2 Tbs. coconut milk to stir into the rice or pasta and stir in after it is cooked and drained.
2. Meanwhile, add remaining coconut milk to a deep sauté pan. Add onions and bell pepper and bring to a gentle boil, stirring frequently. Add mahi mahi fillets and poach fish until cooked through, about 5-6 minutes per side. Fish should be firm and should flake easily with a fork. Remove fish and place on a serving dish.
3. Keep the coconut milk simmering over medium heat. Mix melted butter with flour and add to the coconut milk, stirring immediately with a whisk to prevent lumps.
4. Add tomatoes, salt and pepper and flaked coconut and top with the fish fillets. Simmer for 2-3 minutes.
5. Serve fish fillets over hot pasta or rice and spoon coconut sauce over the top. Serves 4.

Marinated Tri-Tip Steak

This recipe is similar to my Mom's Flank Steak Marinade, but with a little kick from garlic, green onions and lemon pepper. Marinating the meat makes a juicy, flavorful steak...

1/3 cup white vinegar
1/3 cup vegetable oil
3 Tbs. brown sugar
3 Tbs. soy sauce
3 green onions, chopped
1 clove garlic, finely diced
1/2 tsp. lemon pepper
1 1/2 pounds beef loin tri-tip steak

Mix all ingredients except for beef in a large Ziploc bag. Add tri-tip steak and refrigerate for at least 24 hours, up to 2 days. Remove steak from marinade and grill over medium-high heat.

Bacon-Wrapped Scallops

My husband recently took me out for dinner at The Village Tavern here in Colorado. The food almost made me cry, it was so good! We had Bacon-Wraped Scallops for an appetizer and I've wanted to make them at home ever since. Scallops are a shellfish that have a mild flavor and my kids really like them. I found this recipe by Emeril Lagasse on The Food Network and adapted it to my family. These can either be baked in the oven or grilled...

8 slices applewood or hickory smoked thick-cut bacon

15 large sea scallops, fresh or frozen

2 Tbs. Creole Dry Rub (recipe follows)

5 bamboo skewers

1. If using frozen scallops, thaw in warm water for a few minutes.
2. Place skewers in warm water for a few minutes to prevent burning when cooking.
3. Preheat oven to 425° F or preheat grill to medium-high heat.
4. Cut bacon in half. Sprinkle scallops with about 2 Tbs. Creole Dry Rub and wrap each scallop in a half piece of bacon. Thread scallops onto skewers, securing the beginning and ends of the bacon around the scallops. If baking in the oven, place skewers onto a parchment-lined baking sheet. If grilling, place on a large piece of tin foil on a plate.
5. Bake in oven for about 12-15 minutes or grill for about 10-12 minutes, turning often, until bacon is slightly crispy. Serves 5 (3 scallops each).

Creole Dry Rub: (makes about 2/3 cup)

     2 1/2 Tbs. paprika

     2 Tbs. salt

     2 Tbs. garlic powder (I use 1 Tbs.)

     2 Tbs. white sugar

     1 Tbs. black pepper

     1 Tbs. onion powder

     1 Tbs. cayenne pepper (I omit for my kids)

     1 Tbs. dried leaf oregano

     1 Tbs. dried thyme