Thursday, October 16, 2008

Salmon Bake with Pecan Crunch Coating

Ok , so if you have been following along thus far you know I am on somewhat of a health kick. Or at least i try to be. So once again wanted to try something new with fish . I love salmon and had some on had . I found this recipe from, which had 4.5 stars and 389 ratings/reviews i figured I'd make it some 300+ people couldn't be wrong... right? So after reading some of the reviews that were rated most helpful I made a few minor changes. First I used Italian bread crumbs instead of plain. I didn't have plain and didn't feel like toasting bread. So used 1/3 cup Italian bread crumbs and 4 Ritz butter crackers for the crumb mix and about 3/4 cup chopped pecans. I then baked it for 20mins on 350 ,then melted 1 tablespoon butter and drizzled it on top the fish (because some of the bread crumb mix wasn't toasted like i wanted. ) then baked for 8 more mins. I served this with Baked Sweet potato, and steamed fresh broccoli .


  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges


  1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Ok So overall I give this recipe 3 stars . It was super easy, and a switch to plain salmon but still undecided on the flavor. Not sure how excited I will be to make this again. Was expecting more. Think it could used more Dijon and more honey. Next time will try it with the plain bread crumbs the Italian may have took away from the Dijon /honey mix . The baked sweet potato was sooooooo good. 5 stars , and so was the broccoli.

Wednesday, October 15, 2008

Strawberry-Mango Parfait

Ok so wanted something quick and easy for breakfast. So decided to make this yummy parfait.
Ingredients :
Vanilla yogurt (used Activa light fat free yogurt )
Granola (used Almond Vanilla granola cereal Trader Joes brand)
4- fresh strawberries
1/5 mango sliced and diced.
Cool Whip (fat free light)
Directions : Add yogurt to bottom of dish, then granola, top with fruit and cool whip. This recipe is crazy easy my 4 year old niece can make it. Also its virtually fat free, great breakfast or anytime healthy snack any fruit can be used, I also make it with pineapples and Mandarin oranges if i don't have fresh fruit on hand.

Tuesday, October 14, 2008

Pineapple Mango Salsa!! Omg its so good

Ok, so i love fresh salsa so decided to make some to go with the beanstuff I made. It is simply delicious and like zero fat great snack.


  • 1 large mango, ripe but still firm, peeled and diced
  • 1 large can pineapple tidbits
  • 1 large red bell pepper seeded-and diced
  • 1 medium red onion, peeled and diced
  • 2 jalapeno peppers, seeded and minced (optional for added kick I left them out I don't like jalapenos)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh squeezed lime juice (juice of 2 limes were enough)
  • 1 ripe vine tomato diced
  • 1/2 teaspoon salt.
Directions :Combine all ingredients in a large bowl.Cover and refrigerate for several hours before serving. Serve with Tostitos Lime chips. The picture doesn't do this meal justice .This salsa is the bomb. And fat free !!!

7-layer taco bake (a.k.a beanstuff)..

Ok , so was craving this because while I was in Detroit this week my cousin made some and I had to catch my flight which by the way was delayed 1.5hrs so i didn't have time to eat. This dish is super easy, and has been in my family at least since i was a young bebe kid who knows maybe even longer. If you make it you have to make it with lime tortilla chips they are the bomb. Tostitos makes them. I made a few minor changes to my moms original recipe to make it a little healthier.

1lb-ground beef (I actually sub. beef for 12oz bag of Morningstar Farm meal starters like i said in prev post trying to be easy and limit my red meat)
2-cups shredded cheddar cheese (I sub for low-fat Kraft taco style shredded cheese)
2 -16oz. cans refried beans (fat free)
1 box Spanish rice mix (optional original recipe doesn't include rice however wanted to make it more filling my greedy little brother and cousin were joining us.)
1.5 cups shredded lettuce ( i used romaine better for you than iceberg lettuce)
1 -16oz container of sour cream (light sour cream)
1-pack taco seasoning mix
2 ripe vine tomatoes (diced)
1/3 cup onion and green pepper mix diced
1/4 cup fresh cilantro

Directions : preheat oven at 350. Add refried beans to baking dish, season with garlic power and pepper add to oven.Let beans cook for 15. Cook Spanish rice then set aside. In medium bowl mix sour cream and 3/4 taco seasoning mix set aside. Saute green peppers and onions , add ground beef , the rest of the taco seasoning mix, few dashes of garlic, salt, pepper to taste, cook until done . Add sour cream mix to refried beans in the baking dish. then layer with rice, ground beef, lettuce, tomato, cilantro , then top with cheese and bake until cheese is all bubbly approximately 15-20 mins depending on oven. Serve with Tostitos lime chips.

I served this with sautéed sweet corn and Pineapple Mango salsa. Was sooooooooo good


Monday, October 13, 2008

Baked Parmesan Perch

So I decided to limit my red meat intake and add more fish and lean meats into my diet. Its just much better the body for so many reasons. I had some perch and salmon on hand so wanted to try a twist on the usual baked fish. I found this recipe online at . Most of the recipes that i will be reviewing will be from here. Its a great site, I love how you can change to serving amount to fit the number of people you need to cook for , also it gives you the nutrition info on all the recipes and great reviews. I used this basic recipe for "baked Parmesan Perch"
and added a few other ingredients to give it my own flavor.

5. pieces perch
1/4 cup. Italian bread crumbs instead of plain
3 tablespoons butter (actually used smart balance light butter spread)
1-tablespoon Onion flakes
couple shakes oregano (roughly 1 teaspoon) original recipe calls for basil didn't have any so sub for oregano.
1/4 cup shredded Parmesan
1 teaspoon paprika
1/2 teaspoon-. Garlic powder

Mix all dry ingredients in small bowl, in 2nd bowl melt butter in microwave for 20 secs. Dip fish in butter then in bread crumb mix. Add to greased baking dish. Bake uncovered for 20 mins at 350 or until fish is flaky and good. (Side note, when i made this dish i forgot the paprika until the fish was already i the pan so I just added it to give a little color and flavor on top a few shakes.)

I made this with garlic mashed potatoes and steamed mixed veggies and garlic bread. ( pepperidge farm Texas toast to be exact omg i love that stuff. ) Give this recipe five stars was so good, and easy and had everything on hand which hardly ever happens. Also low in fat and calories for those that are counting, delicious source of protein ,
great source of Omega-3 fatty acids, and Vitamin A.

Ok, so whats for dinner?

Yay my first post . Ok, so recently decided that I need to up my game in the kitchen. After visiting with my family I realized my culinary skills have slipped...and fell . I used to be a domestic diva before I started working a million hours . So now i will be posting weekly updates of new dishes I will be cooking and recipes I will be reviewing. Will try to keep my recipes as health conscious as possible however, there will be some good old fashion comfort foods here and there. Stay posted will update blog weekly , would be daily if i had the luxury of not working. Anyhoo let the cooking begin.