Baked Fish in foil packets

When it comes to seafood I rarely discriminate. I love it!

 I've been craving baked fish, something pretty... Individual foil packets were the way to go. I'm all about eating with my eyes, I'm such a freak. Anyways, the simplicity of this recipe & variations can make this a staple in your book of recipes. Use any veggies and/or herbs of your choice, & wrap in foil. Impress your honey with this eye pleaser.

Ingredients:

1 1/2 lb chunky tilapia filets

 (or halibut, bass, cod, flounder, mahi mahi etc.)

3 garlic cloves

Olive oil

Salt & pepper

(Veggies I choose)

Red bell pepper, jalapeño, onion, asparagus (thinly sliced) 

Marinate your fish if time allows, place in a large ziplock, add crushed garlic, and 1Tb oil. 

 

Chop veggies for later use. 

 



Pre-heat oven at 400. Cut large pieces of foil, add a piece of fish, season with salt & pepper,

 

add some veggies,

 

finish with a slice or two of lemon, 1 piece of butter

 

& wrap tightly.

 

Place packets on a baking sheet & in the oven they go! Bake for 20-25 minutes.

 

 25 minutes was perfect!

Opening up the packets of fish smelled heavenly!

 

I probably made more food than our stomachs can handle, but everything was delicious!

My sides included black beans, barley, & Roasted Broccoli.

 The kids fish packets didn't included veggies, so these sides were perfect for them. 

 

XOXO, Enjoy!!!

Roasted chicken & Potatoes (1 pot meal)

Seriously who doesn't enjoy a oven roasted meal? Not even a question right!

This might be one of my easiest ways to roasted chicken.

 

Ingredients:

1 whole chicken (cut into pieces)

3 red potatoes (quartered)

3 gold potatoes (quartered)

1 large zucchini (cut into large chunks)

1 red onion (big chunks)

1 garlic minced

1 lemon (quartered)

Mixed herbs: Thyme, Parsley & Marjoram

Salt and Pepper (1Tbsp)

Pre heat oven at 375.

Wash your whole chicken, cut into pieces (breast, legs, thighs etc) or purchase a pre-cut chicken.

I began by throwing all the ingredients into a baking dish, seasoned with salt, pepper, fresh herbs of my choice, a quartered lemon, and some olive oil. Cover all ingredients & roast for 45 mins.

 Lastly uncover & brown the chicken pieces for another 15 minutes. Timing might vary depending on your oven.

 Serve yourself some wine or whatever you prefer and relax! Yum!

 

Enjoy!! xoxo

 



Summer Pasta Salad

Summer by far has the best available ingredients in my opinion. It’s all about cooking using fresh ingredients and grilling outside (Right!? Wish I ate like that all summer). However, it can be somewhat of a struggle just to eat healthy or enjoy eating outdoors. Remember to treat yourselves, especially when we’re blessed with such beautiful weather!

This weekend we celebrated our Godson’s 3^rd birthday, I made my sister a pasta salad for the gathering, and it happens to be one of my favorites. The freshness of all the veggie ingredients makes it light yet satisfying. An Aunt of mine introduced me to this recipe and traditionally all the veggies were sliced length wise and included black olives. However, I’m a sucker for bite size pieces so I chopped the ingredients a little smaller and choose to omit the black olives this time.

RECIPE:

 1 pk. Bow Tie Pasta
Italian Dressing or favorite Vinaigrette

1 Green Bell pepper

1 Red Bell pepper

1/4 sliced red onion

3 Cucumber (quartered)

2 Small Broccoli heads
1 case Cherry Tomatoes

Pepper (to taste)

Black Olives (optional)

Tips: Sprinkle Crumbed Feta Cheese (Tastes YUMMY!)

Ingredients

1. Fill up a large pot with water and set to boil.
2. Wash all the veggies! Quarter cucumbers, cut small broccoli florets, thinly slice red onion, and chop bell peppers into small cubes.
3. As water comes to a boil add salt to the pot.
4. Add the pasta and cook according to package. (remember to add the broccoli for the last minute)Drain both pasta and broccoli. Set aside to cool.

5. Once pasta is cool enough, add all veggies, coat with salad with enough dressing, season with black pepper, and mix to combine all ingredients. (Keep in mind salad will absorb dressing quickly & its fine to add more)


Pasta with veggies (Hasn't been mixed)




Serve and Enjoy or store in a refrigerator for later use!!!

** Italian Dressing can be easily substituted for a red wine vinaigrette... play around with it and see what works for you. :-)

(Double or even Triple the recipe for Parties)

Soup for the Soul.. (aka: Sopita)

Growing up, we always enjoyed a bowl of warm 'sopita' for lunch.
 (OK not ALWAYS, but it sure felt like it)

DELICIOUS facts:

A classic sopita includes the following listed ingredients minus the zucchini's, although in order to sneak in some sort of veggies we (my mother/ I) add zucchini or potato (also quartered, Yes carbs with starchy CARBS.. but so delish). If you're clueless as to where to purchase these lovely pasta packages pictured below, drive to your local supermarket, walk to the pasta aisle and there they will be waiting to be purchased. The variations in sizes and shapes are countless, each similar in flavor, however different in texture (obviously). My personal favorite is the stick looking one, fideo!

Now to add in some motherly perspectives...
This soup is a child's best friend, and it can be yours as well (chessy, but very true). As a mother of 2, this tends to be their lunch quite often :-p... Let me explain why(?).... It's fast/ easy and the nutritional value is great, it can be store for 2-3 days, and freezes excellent!!! I purchased small glass containers and freeze individual portions for my daughter to keep on hand whenever there isn't baby friendly food around. (Better than any Gerber I must add!)

Hope these tips are beneficial!!!



Different shapes



RECIPE
1 tomato
1 thin slice of onion
1 garlic
2 Tb of chicken bouillon
1/2 teaspoon of salt
1 Tb. oil
1/2 packet of pasta
4 cups of water
1 small zucchini or potato

Blend Tomato, onion, garlic & seasonings

Quarter the zucchini



Heat up pan on a medium heat, add oil, and pour in half the packet of pasta, and stir till golden..
(Don't walk away or it will burn)



 

Once pasta looks evenly browned ( or golden) add tomato mixture, water, and veggies..

Grab your lid and cover!



Allow 20 minutes for soup to cook!

If soup comes to a rapid boil, turn the heat down slightly. Take a spoon & grab a piece of pasta and taste
 for tenderness, if the pasta is soft w/ a bite turn heat off. Place cover back on and allow soup to sit a few
minutes (like 2mins) ..

SERVE!

Enjoy me with a splash of lime/ lemon or a little jalapeno juice :-)