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Cooking rampage up in here!

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Yes, that’s right.  I went on a cooking rampage this evening.

I got some pictures.  I had some tastes.  I’m pretty sure I said this a few times:

These are never going to work…

But, friends.  They did.  And they were yummy.

Dinner tonight, sadly, did not get any pictures taken of it.  But it was kind of epic:

Large frozen shrimp (already deveined), thawed & peeled by yours truly, marinated for about 30 minutes in Cilantro Pesto.  While that marinated, I steamed some corn on the cob and sautéed some red and yellow bell peppers.  The shrimps were then sautéed – really just cooked on 1 side, then flipped, then done.  Shrimp and peppers were placed on corn tortillas with non-fat Fage yogurt.  Corn-on-the-cob on the side, with butter, salt & pepper.

Holy yum, batman!

Cilantro Pesto

Adapted from All Recipes

  • Bunch of Cilantro, stems cut as close to the leaves as possible
  • 1 Tbsp White vinegar
  • 5 cloves Garlic
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon Red pepper
  • 12 pine nuts (that’s all I had!)
  • Salt
  • Olive oil – Between 1/3 and 1/2 cup

Food process the heck out of all the above (except oil).  Add oil slowly until you reach desired consistency.  Slather all over everything.  EVERYTHING.

You’ll have to wait until tomorrow for the true star of the show…

Banana Protein Souffles

Winner, Winner… Fish dinner!

I’ve thought a lot lately about the best ways for me to make sure that I hit my weight loss goals this year.  And basically, I have decided to keep doing what I’ve done recently:
  • Eating on plan
  • Working out
  • Staying positive
  • Focusing on myself
  • Blogging!*
* Sorry, kids.  You can’t get rid of me that easily!

Boneless, skinless Tilapia? Really?

I know that I need to get a bit more creative in the kitchen.  And by creative, I mean I need to try to make more simple meals during the week – with a plan!

So, in planning this week’s meals, I chose all new recipes.  Last night’s was a complete hit!  Super Yum Sauce was still good at lunch today.  Yes, it’s that good, folks.  I could lap it up.  Seriously.

Tonight I had planned on this fantastic tilapia recipe…

Pre-baking: Check out those chunks of garlic! But, it was perfect - not too much!

When buying tilapia, there are a number of different options out there.  However, only farm-raised USA-grown tilapia is considered sustainable from the Monterrey Bay Aquarium Seafood Watch.

TILAPIA

© Monterey Bay Aquarium
SEAFOOD RATING MARKET NAMES WHERE CAUGHT HOW CAUGHT
Tilapia Best Choice: These fish are abundant, well managed and fished or farmed in environmentally friendly ways. Izumidai U.S. Farmed
Tilapia Good Alternative: These are good alternatives to the best choices column. There are some concerns with how they are fished or farmed – or with the health of their habitats due to other human impacts. Izumidai Brazil, Costa Rica, Ecuador, Honduras Farmed
Tilapia Avoid: Avoid these products for now. These fish come from sources that are overfished or fished or farmed in ways that harm the environment. Izumidai China, Taiwan Farmed

Source

I think it’s extremely important to buy sustainable food.  And for me, fish is one of the easiest.  If you shop at Whole Foods, they have a little sticker on the tag of the fish indicating where it came from and if it’s sustainable.  My local grocery store, Sprout’s, indicates where everything came from, and whether it’s farmed or wild.  Using either the Seafood Watch App on my iPhone or Android, or the Seafood Watch Pocket Guides, I find it really easy to make a great choice that I know is better for the environment and healthier.

Greek Tilapia Florentine
Adapted from Clean Eating Magazine 

  • 3  five oz Tilapia filets
  • 1 Tomato, chopped
  • 3 Cloves garlic, thinly sliced
  • 3 tbsp chopped fresh parsley
  • Juice of 1/2 lemon
  • 4 Green onions, chopped
  • 2 Cloves garlic, chopped or pressed
  • 1.5 tbsp Olive oil
  • 10 oz Baby spinach
  • 1/3 c Low-fat Feta cheese

Sautéing green onions...

  1. Preheat oven to 350*.
  2. Lay filets in a baking dish.  Top with tomatoes, sliced garlic & parsley.  Squeeze lemon over fish.  Cover with foil; bake for 20 minutes, until fish is opaque and flakes easily.
  3. In a large, deep skillet, heat oil.  Sauté green onions and chopped/pressed garlic for a minute.  Reduce heat and add spinach.  Cook until wilted (about 3 to 5 minutes).  Add feta and heat until melted.
  4. Place 1/3 of spinach/feta mixture on each plate, top with fish & tomatoes.

Wilted spinach, green onions, garlic & feta

I didn’t buy enough spinach, so ours was a bit short.  The leftover tilapia filet will be served with tabouli, since I only made enough spinach for 2 servings…

Final product - A winner for the rotation!

Finished the evening with a cupcake.  Turns out the hubby didn’t take them into work today, and I just had to have just 1 more!  But, I made him promise that he had to take them in tomorrow…  They just cannot stay in this house!

Do you care where your fish / beef / chicken come from and whether they are sustainable?   How does it affect your grocery shopping & eating out?

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