I think it's a lot of great cooks in the black church so I think we need a post for burners. Why do folks think they need a personal trainer to eat healthy? I don't burn that much, mainly because I'm single with no kids, but I do enjoy burning if the dish is interesting & a challenge. Here are some great recipes many of u can try over the summer. These recipes are straight from the Healthy.com website.

 

Shrimp with Feta, Radish, Watercress, and Mint

  • 3/4 poundlarge shrimp, peeled and deveined (about 20)
  • 1/4 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 2 tablespoonsextra-virgin olive oil, divided
  • 1 teaspoonfennel seeds
  • 3 tablespoonsfresh lemon juice, divided
  • 1 small bunch watercress, tough stems discarded
  • 1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
  • 5 thinly sliced radishes
  • 1/4 cupfresh mint leaves
  • 2 ouncesfeta cheese, crumbled (about 1/4 cup)

Preparation

1. Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice.

2. In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.

3. Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.

1 poundlump crabmeat, drained and shell pieces removed (2 2/3 cups)

  • 1/2 cupunseasoned dry breadcrumbs
  • 1/2 cupchopped scallions
  • 1/4 cupfinely chopped red bell pepper
  • 1 teaspoonOld Bay seasoning
  • 1/4 teaspoonground red pepper (optional)
  • 2 tablespoonslight mayonnaise
  • 1 tablespoonfresh lemon juice
  • 1 tablespooncanola oil or butter
  • Lemon wedges (optional)

Preparation

1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.

Grilled Shrimp and Citrus Skewers

1 1/2 teaspoonsfinely grated orange zest

  • 3/4 teaspoonchili powder
  • 1/2 teaspoonsea salt
  • 2 poundslarge shrimp, peeled and deveined
  • 2 bell peppers, cut into bite-size chunks
  • 1 orange, halved crosswise and cut into wedges
  • 1 lemon, halved crosswise and cut into wedges
  • 3/4 cupjarred romesco sauce (available at specialty markets)

Preparation

1. In a large bowl, stir together zest, chili powder, and sea salt. Add shrimp to bowl with spice mixture and toss until well coated. Cover and refrigerate, at least 30 minutes.

2. Alternately thread shrimp, citrus wedges, and peppers on 12 (10-inch) skewers (there should be several per skewer).

3. Heat the grill to medium-high.

4. Place the skewers on grill. Grill, turning occasionally, until shrimp are pink and peppers are slightly charred (3–5 minutes). Transfer skewers to serving platter. Serve shrimp with romesco sauce.

Swordfish Mexicana

  • Salsa:
  • 1 cupchopped tomato
  • 1/4 cupchopped tomatillos
  • 2 tablespoonsdiced peeled avocado
  • 2 tablespoonschopped fresh cilantro
  • 1 1/2 tablespoonschopped seeded jalapeño pepper
  • 1 1/2 tablespoonsfresh lime juice
  • 1/8 teaspoonsalt
  • 1/8 teaspoonblack pepper
  • 1 garlic clove, minced
  • Fish:
  • 1 garlic clove, halved
  • 2 (6-ounce) swordfish steaks (about 1 inch thick)
  • 1 1/2 tablespoonsfresh lime juice
  • 1/8 teaspoonsalt
  • 1/8 teaspoonground cumin
  • 1/8 teaspoonblack pepper
  • Cooking spray
  • Rice:
  • 1/2 teaspoonolive oil
  • 1/2 cupchopped onion
  • 1/2 cupuncooked jasmine rice
  • 1 cupfat-free, less-sodium chicken broth
  • 1 teaspoontomato paste

Preparation

To prepare salsa, combine first 9 ingredients.
To prepare fish, rub cut sides of garlic over fish; place fish in a small zip-top plastic bag. Add 1 1/2 tablespoons lime juice to bag; seal. Marinate in refrigerator 30 minutes, turning once.
Preheat broiler.

Remove fish from marinade, discarding marinade. Sprinkle fish with salt, cumin, and black pepper; place fish on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork.

To prepare rice, heat oil in a medium saucepan over medium-high heat. Add onion; sauté until tender. Add rice; cook 2 minutes, stirring frequently. Add broth and tomato paste, stirring to dissolve tomato paste; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Snapper with Tomato-Caper Topping

  • 2 cupshalved grape tomatoes
  • 2 tablespoonscapers, drained
  • 2 tablespoonsfresh lemon juice (about 1 lemon)
  • 2 teaspoonsolive oil
  • 1 1/2 teaspoonsdried or 1 tablespoon chopped fresh basil
  • 1/4 teaspoonsalt
  • 1/8 teaspooncrushed red pepper (optional)
  • 4 (6-ounce) snapper or grouper fillets (about 3/4 inch thick)
  • Cooking spray
  • 1 teaspoonpaprika
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into 4 wedges

Preparation

Preheat oven to 450º.
Combine first 6 ingredients and crushed red pepper, if desired; set aside.

Place snapper on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle snapper with paprika; coat with cooking spray. Bake at 450º for 10 minutes.

Top snapper with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.

Caribbean Mahimahi with Banana Chutney

  • 2 cupswater
  • 2 cupsuncooked quick-cooking brown rice
  • 1/4 cupflaked sweetened coconut
  • 1 cupcanned red beans, rinsed and drained
  • 1/4 teaspoonsalt
  • 1/4 teaspoonground allspice
  • 1/4 teaspoondried thyme
  • 1/4 teaspooncayenne pepper
  • 1 poundskinless mahimahi fillets, cut into 4 pieces
  • 1 teaspoonolive oil
  • 1/2 cupwater
  • 2 tablespoonsmango chutney
  • 2 bananas, peeled and chopped
  • 1 scallion, finely chopped
  • 1 tablespoonchopped fresh cilantro

Preparation

1. Preheat oven to 425�.

2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.


3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.

4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.

5. Add 1/2 cup water to pan and bake at 425� for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.

6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.

Red Snapper in Acqua Pazza

  • 2 tablespoonsextra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1 1/2 cupsdiced onion
  • 4 cupscherry tomatoes (2 pints)
  • 2 teaspoonskosher salt, divided
  • 1/2 teaspooncrushed red pepper
  • 1/4 teaspoonblack pepper
  • 1 cupdry white wine, preferably Italian
  • 4 (6-ounce) red snapper or other firm white fish fillets
  • 8 ouncesuncooked spaghetti
  • 2 tablespoonschopped fresh parsley
  • 4 lemon wedges

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add the garlic, and sauté for 1 minute, or until browned. Reduce the heat to medium. Add the onion, and sauté for 2 minutes. Add the tomatoes, 1 teaspoon salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes). Pour in the wine and 1 cup water, and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes, or just until the fish is opaque and cooked through (do not turn or break up the fillets).

While the fish is cooking, bring a pot of water to a boil. Add 1 teaspoon salt and spaghetti. Return water to a boil, and cook the pasta 5 minutes, or until al dente. Drain.

Remove the fish from the skillet with a slotted spatula, and transfer to a warm platter. Cover and keep warm. Bring the tomato mixture to a boil. Add spaghetti, and cook 5 minutes. Divide the mixture evenly among 4 pasta bowls, and top each portion with a fillet. Sprinkle each serving with parsley, and garnish with a lemon wedge.

Cajun Shrimp and Catfish

  • 2 tablespoonslow-fat buttermilk
  • 1 tablespoonlow-salt blackening seasoning
  • 1 1/2 poundscatfish fillets, cut into 1/2-inch strips
  • Cooking spray
  • 1 tablespoonbutter
  • 1 cupchopped green onions
  • 1 cuppresliced mushrooms
  • 1/2 cupchopped fresh parsley
  • 1 poundsmall shrimp, peeled and deveined
  • 1/2 cuplight Alfredo sauce (such as Contadina)
  • 1 tablespoonfat-free, less-sodium chicken broth
  • 2 tablespoonsgrated fresh Parmesan cheese
  • 5 1/2 cupshot cooked long-grain rice
  • Parsley sprigs (optional)

Preparation

Preheat oven to 350°.

Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixture in a 2 1/2-quart shallow casserole coated with cooking spray.

Melt the butter in pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350° for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.

Tuna with Jalapeño Sour Cream

Tuna with Jalapeño Sour Cream

  • 1/2 cupreduced-fat sour cream
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tablespoonfresh lime juice (1/2 lime)
  • 1/4 cupchopped fresh cilantro
  • 1/4 teaspoonsalt
  • 1 tablespoonchili powder
  • 1/4 teaspoonsalt
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • Cooking spray

Preparation

Combine first 5 ingredients; set aside.

Combine chili powder and 1/4 teaspoon salt. Rub tuna with chili powder mixture; coat with cooking spray. Place a large nonstick skillet over medium-high heat until hot; add tuna. Cook 3 minutes on each side or until desired degree of doneness. Serve with sour cream mixture.

Ponzu Grilled Salmon with Golden Beet Couscous

Ponzu Grilled Salmon with Golden Beet Couscous

  • Couscous:
  • 1 teaspoonextravirgin olive oil
  • 2 tablespoonsthinly sliced peeled shallots (about 1 large)
  • 8 ouncessmall golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)
  • 1 cupuncooked Israeli couscous
  • 2 cupswater
  • 1/4 teaspoonsalt
  • 1 cupraw spinach leaves, trimmed
  • Sauce:
  • 1/2 cupfresh orange juice
  • 2 tablespoonsbrown sugar
  • 3 tablespoonslow-sodium soy sauce
  • 2 tablespoonssake (rice wine)
  • 1 tablespoonfresh lime juice
  • 1/2 teaspooncornstarch
  • 1/8 teaspooncrushed red pepper
  • Remaining ingredients:
  • 4 (6-ounce) salmon fillets with skin (about 1 inch thick)
  • Cooking spray
  • Lime wedges (optional)

Preparation

Preheat grill.

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired.

Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don't stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can't find Israeli.

Creole Red Snapper

Creole Red Snapper

  • 1 tablespoonolive oil
  • 1/4 cupchopped onion
  • 1/4 cupchopped green bell pepper
  • 1 garlic clove, minced
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoonslow-sodium Worcestershire sauce
  • 2 teaspoonsred wine vinegar
  • 1/2 teaspoondried basil
  • 1/4 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • Dash of hot sauce
  • 4 (6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

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Add some kick to your chicken
Whether you prefer your chicken over lettuce, in a pasta dish, or on a bun, we’ve got a recipe for you. Enjoy 15 lean and flavor-packed ways to make grilled chicken great.

Grilled Chicken With Speedy BBQ Sauce

Marinating the chicken in olive oil, peppers, and onions creates a savory base for the tangy layer of barbecue sauce.

Ingredients: Olive oil, red onion, green bell pepper, barbecue sauce, chicken breasts, salt, pepper





Grilled Chicken With Fruit Salsa
Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin’ marinade for grilled chicken. Fruit salsa adds sweetness, crunch, and a bit of fiber to this tropical dish.

Ingredients: Lemons, low-sodium soy sauce, ginger, lemon pepper, garlic, chicken breasts, cooking spray, pineapple, kiwifruit, oranges, mango, red onion, cilantro, cumin, salt, pepper, jalapeño peppers

Calories: 257





Grilled Chicken and Wheat-Berry Salad
Mix lean protein with fiber-rich carbohydrates for a light, but filling meal. The green apple adds the perfect tart crunch to the soothing Cucumber Yogurt Dressing.

Ingredients: Wheat berries, bay leaf, spinach leaves, green apple, red bell pepper, Cucumber Yogurt Dressing, Dijon mustard, chicken breasts, salt, pepper, green onion

Calories: 332




Grilled Lemon Chicken With Fresh Parsley Sauce
Blending parsley with lemons, vinegar, and shallots adds a zesty kick to the herb. You’ll get plenty of flavor with this marinade, but it has less sodium and fat than most pre-made ones.

Ingredients: Lemons, olive oil, salt, pepper, sugar, chicken breast tenders, parsley, shallot, white wine vinegar, salt, pepper,

Calories: 176




Spanish-Spice-Rubbed Chicken
Have a cool drink close by, because this chicken dish packs some heat. Cumin, fennel seed, and paprika add a kick to your chicken, and the Parsley-Mint sauce balances garlic and chiles with honey and mint. Serve with a salad and Spanish rice, and you’ve got a delicious dinner in 40 minutes.

Ingredients: Parsley, fresh mint, garlic, serrano chiles, honey, Dijon mustard, olive oil, salt, pepper, Spanish paprika, cumin, dry mustard, ground fennel seed, bone-in chicken breasts

Calories: 197

Too hot to turn on the stove? No need to—just make our yummy throw-together dinners!

Lobster Panzanella

Pick up cooked lobster from the seafood counter for the world's easiest weekday treat.

    Directions

  1. At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
  2. Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
  3. Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
  4. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
  5. Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em
  6. Cholesterol: 294mg

 

This one may not me healthy, but who cares

Directions

  1. Set oven to Broil at 500 degrees F (260 degrees C).
  2. Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
  3. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
  4. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Directions

  1. Preheat the broiler.
  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
  2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
  3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Directions

  1. Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
  3. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

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