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Posts Tagged ‘fish’

After a fun and relaxing weekend it was nice to have dinner planned and marinating last night – it always makes Monday better! I spent yesterday shopping – I hit up Target, Trader Joe’s, Costco and the mall! Brady was at the Browns/Bengals game in Cleveland so I had the day to myself. After a morning spinning class and a quick shower – I spent the day wondering, but didn’t end up finding much.

Today at school my third graders took the OAT (Ohio Achievement Test) so it was a boring day at school. I felt so bad they were struggling through the million page test while all I could do was sit back and watch them. At least we don’t have to do that again until April.

After school, it was so nice out, I ran 5.5 miles! It felt good to be outside in the sunshine. When I got home from the run I showered and starting working on our easy supper. Brady had requested Fish Tacos so that was the plan. I still follow a recipe from Cooking Light from forever ago, although I don’t really follow any recipes I just used them as a guide.

Here is what we had tonight:

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Another angle – full plate view

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This deliciously fresh plate included:

  • Tilapia- marinated in cumin and lime then broiled for about 15 minutes
  • butternut squash – baked at 425 for 25 minutes with a little spray and salt and pepper
  • fresh tomatoes
  • avocado
  • corn
  • Trader Joe’s refried pinto beans with salsa mixed in (the gross red mushy stuff)
  • cooked quinoa
  • whole wheat tortilla

We scarfed this down and then hit the couch! I had some hot cocoa for dessert and we are going to head to bed!

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This dinner was so delicious! I was a little worried because I didn’t want it to be too coconutty or too curry-y, but it wasn’t, it was great! I will be making it for company soon!

Brady’s Plate
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My plate – with part lentils and part brown rice.

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Here is the recipe I modified:

Broiled Tilapia with Thai Coconut-Curry Sauce

adapted from Cooking Light

Ingredients

  • 1 teaspoon sesame oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 3/4 (14-ounce) can light coconut milk
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 3 cups hot cooked brown rice
  • 2 cups of cooked green lentils

Preparation

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

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Today was a good day. I ran about 6 miles with Katie this morning, after a delicious mug of iced coffee.

Then I …

  • watered the plants, especially the garden
  • weeded
  • vacuumed the whole house
  • dusted the down stairs
  • cleaned out my hair stuff – headbands and ribbons I don’t use anymore
  • folded laundry and put it away
  • washed the kitchen floor
  • cleaned the bathrooms
  • wrote a few belated thank you notes
  • unloaded the dishwasher
  • painted the mudroom
  • wrote a grad school paper on Increasing Reading Comprehension

I didn’t really leave the house today because I had a ton to do and if I went anywhere, chances are, I would have ended up shopping!

Somewhere in the middle of the list of things I was doing, I stopped for lunch. The perfect lunch. A repeat from last night’s dinner with the addition of some sprialized beets.

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In the collard greens:

  • hummus
  • guac
  • refried beans
  • spiralized beets
  • mango salsa
  • a spoonful of rice
  • spicy taco sauce

Lunch Dessert:

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Cherries, Strawberries and AB

Then I had a purple monster(blueberries, banana, Vega Smoothie Infusion, almond milk) around 3:30pm, while I was working on the paper. It was the perfect day to sit outside on the deck and write, warm and sunny but not hot and sweaty.

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Then Janelle, Brady’s sister, and I rode on the bike path for about an hour. When we got home, we were hungry!

I have an obsession with cookbooks and cooking magazines, as I assume many people who read food blogs do, and Brady called me out on it this weekend. We were driving to the lake and as always, I was looking through a magazine ripping out recipes I want to try. Brady looked over at what I was doing and said “why don’t you every make any of the those recipes, you are always finding them.” True. Very True.

So tonight I made my own adaptation of Cous Cous Cakes from this month’s Cooking Light. We enjoyed these little cakes/piles of whole grain goodness, with salmon.

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Balsamic Honey Salmon

  • balsamic vinegar
  • honey dijon mustard
  • honey
  • salt and pepper

Cover salmon with the listed ingredients and marinate all day!

Quinoa Cakes – adapted from Cooking Light’s CousCous Cakes

  • 1 c. quinoa cooked in 2 c. water
  • 4 fresh basil leaves chopped into little pieces
  • 3 small peppers, chopped into little pieces
  • 2 egg whites
  • 2 laughing cow light cheese wedges
  • salt and pepper
  1. Mix cooked quinoa with above ingredients.
  2. Spoon quinoa mixture into a sprayed frying pan.
  3. Let quinoa cook until golden brown on one side and the egg white is cooked.
  4. Serve warm!

* I believe these should be fried a little bit, but I didn’t want to do that so they fell apart. Next time, I will put them on for longer before flipping them!

Yum!

This recipe was great and I am excited to try some of the other 4083508243 recipes I have ripped out over the past few years!

I am off to do an online grad school chat and visit our neighbors new baby!

🙂

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His:

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Hers:

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Fantastic His/Her Fish Tacos

Ingredient List for Both Styles:

  • tilapia – marinated in lime juice and cumin
  • sweet peppers
  • homemade guacamole
  • brown rice
  • tomatoes
  • fat free refried beans
  • lettuce
  • special sauce

His:

  • cheese
  • flour tortillas

Hers:

  • collard green leaves

Special Sauce

  • 1/2 c. fat free plain yogurt
  • cumin
  • lime juice
  • hot salsa

*Have each person load up there shell as they wish and enjoy!


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