RED SNAPPER

Ingredients:

  • 2lbs of Red Snapper (split down the middle)
  • Fresh Lemon Juice
  • Sea Salt
  • Roasted Garlic
  • Smoked Paprika
  • Chipotle Powder (optional)
  • Fresh Herbs (Thyme, Rosemary)
  • Pesto (Green Bell Peppers, Red Bell Peppers, Yellow Onions, Ginger)
Marinate the red snapper with sea salt, black pepper, and fresh lemon and/or lime juice
Press garlic butter into the flesh of the red snapper.
Gently massage the garlic butter into the flesh. Season both the inside and outside of the fish with smoked paprika, chipotle powder and olive oil.
Season the fish with pesto (1/4 green bell peppers, 1/4 red bell peppers, 1/4 onion, ginger), sliced onions (yellow, red), fresh herbs (thyme, rosemary). Close red snapper then cover the pan with cover the pan with aluminum foil. Bake 375F for 30 minutes.
Inspired by Cooking Light 300-calorie main dishes, June 2013.
Advertisements

Gaucamole

Ingredients:

  • 4 medium to large avocados
  • 1/2 to 1 fresh lemon, juiced
  • garlic powder (optional)
  • Bragg’s Amino Acids to taste
  • 1/4 – 1/2 bunch of cilantro (finely chopped, optional)
  • 1-2 vine ripened tomatoes (cubed, optional)

Directions:

  1. Smash the avocados with a fork.
  2. Add the first four ingredients, then blend with a hand mixer for a smooth texture.
  3. For variation, add fresh cilantro and tomatoes

Very Berry Triffle

Ingredients:

  • 32 oz strawberries (cut of the caps)
  • 2 pints of black berries
  • 2 pints of blue berries
  • 2 pints of raspberries
  • 2 large boxes of Jello instant vanilla
  • 16 oz cool whip
  • 2 cups Land O Lakes fat free half and half
  • 1 box of Duncan Hines Classic Golden Butter Cake Mix – cook as directed, then cut half of the cake into small cubes

Directions:

  1. Prepare the pudding using 4 cups of cold Land O Lakes fat free half and half. Make sure you blend the pudding using a hand mixer for exactly 2 minutes. Refrigerate.
  2. Bake the Duncan Hines Cake as directed. A store bought yellow cake or pound cake will suffice, if you do not want to bake.
  3. Rinse each type of berry separately. Remove any bad berries. Do not mix the berries.
  4. Remove the caps from the strawberries. Cut the strawberries in half, length wise (optional).
  5. Allow the berries to dry.
  6. Place a single layer of 1 square inch cubes of cakes on the bottom of a clear glass bowl
  7. Add a 1 inch layer of pudding onto of the cake
  8. Add a 1 inch layer of whip cream onto of the pudding
  9. Add each of your berries on top of the pudding.
  10. Repeat steps 6-10 until you have filled up your bowl.