Chicken Thighs with Tomato Caper Sauce

I'm reviving an oldie but goodie recipe today...Chicken Thighs with Tomato Caper Sauce. It's a quick and easy recipe that helps you get a tasty and healthy dinner on the table fast! Serve with pasta for a complete 30 minute chicken meal!

Maple Syrup Glazed Walnuts

It really doesn't get any easier or more delicious than this simple recipe for deliciously sweet and salty Maple Syrup Glazed Walnuts!  Two ingredients (three if you count salt!)  and made entirely on the stove top.  These make an amazing snack or a great addition to things like salads, oatmeal and yogurt parfaits.

Double Layer No Bake Pumpkin Cheesecake

If you need a quick and easy dessert recipe for your holiday meal, Double Layer No Bake Pumpkin Cheesecake is a fantastic choice!  This lighter dessert is double the goodness with two layers. The top layer is thick pumpkin spice filling and the bottom layer is creamy cheesecake for an amazingly delicious treat!   

Stuffed Veggie Pitas

Stuffed Veggie Pitas make the perfect lunch or light dinner...they are meatless and there is nothing to cook.  They are stuffed to the brim with a mixture of carrots, cucumber, red pepper, red onion and avocado that is dressed in a light garlic sauce.  Seriously, you'll want to find a few minutes to make these...they are so good! 

Lightened Up Apple Pie Muffins

Sometimes you find a new recipe, tweak it a bit to lighten it up, and it comes out so good you can't wait to share.  Lightened Up Apple Pie Muffins is one of those recipes!

Italian Sub French Bread Pizza

I picked up some 12" french sub rolls the other day on the cheap!  They were from a local bakery that sells "Oops!" packages of their breads in several of my area grocery stores. ( I am never quite sure what imperfection keeps the product from selling at it's normal retail price, but this particular package looked darn near perfect!) They are marked down from the original prices.  I got four 12" rolls for $1.79!  Wow!

Pumpkin Chocolate Chip Muffins

These muffins are a treat that just scream fall flavors.  Pumpkin, spices, molasses...the addition of molasses not only deepens the color, but also the flavor.  Some of the oil has been replaced by additional pumpkin, allowing each muffin to come in around 200 calories.

Sweet Orange Cupcakes with Orange Buttercream Frosting

Sweet Orange Cupcakes with Orange Buttercream Frosting are a sweet little orange treat! Soft and moist cake is accented with orange flavor and then more orange flavor is added with the Orange buttercream for a treat everyone loves!

Smoked Turkey and Cranberry Slaw Wrap

It's Tuesday again, and that means another recipe for Turkey Tuesdays!  Have any of you been making a point of having turkey on your menu on Tuesdays during the month of September?  

This one is my very own creation.   After trying an assigned recipe and not being thrilled with it, I wanted to create something I liked that had the same flavors going on...and Smoked Turkey and Cranberry Slaw Wrap was born!  

I prefer smoked turkey as a choice for turkey deli meat over oven roasted or honey flavored.  I think it has better flavor and texture than turkey deli meat that isn't smoked.  I also think it keeps longer once you bring it home from the store.  Maybe it's my imagination.  

I used smoked deli turkey meat in this wrap and recreated a wonderful salad I had purchased from Costco a few weeks back to add to the wrap.  OH MY...so good!  

The slaw is a combination of broccoli slaw, raw pepitas, and dried cranberries dressed with a poppyseed dressing (I used Kraft).  The flavors go PERFECTLY with the smoked turkey and there is a good deal of crunch going on too!  It is all snuggly wrapped into a low carb tortilla.  This wrap made my mouth very happy!  The slaw is so good it can stand on it's own too, as a side dish.  

I discovered a new low-in-carb wrap.  (This is the tortilla wrap I used in this wrap recipe)   They are soft and not rubbery at all.  They are 60 calories, 2 g fat, 13g carbs,  5g protein, and 7g fiber each.  They have good flavor.  Yes, like most low carb wraps...they do have some not so natural preservatives in them...which doesn't thrill me.  You can use whatever wrap you like to make this recipe, just keep in mind THIS is the wrap I used and calculated nutrition information from, so nutritional values may change if you use a different product. 

Smoked Turkey and Cranberry Slaw Wrap

inspired by Allrecipes

Printable Recipe

Servings - 2   Serving size - 1 wrap   Points Plus per Serving - 6 Points+

Calories - 258.2,   Total Fat - 9.6g,   Carb. - 24.8g,   Protein - 17.5g,   Fiber - 10.1g*

(Nutrition information calculated using Kraft Creamy Poppyseed Dressing and Tumaro's Low-in-Carb Tortillas)

Ingredients:

4 oz. Butterball Deli Smoked Turkey Breast

1 1/2 cups broccoli slaw

2 TBS raw pepitas

1/4 cup dried cranberries

2 TBS Kraft Creamy Poppyseed Dressing

2 Tumaro's Low-in-Carb Tortillas

Directions:

1. In a small bowl, combine the broccoli slaw, pepitas, cranberries, and poppyseed dressing.  Mix well.  
2. Lay out 2 tortillas.  On one end, put 2 oz. of smoked turkey topped with the slaw evenly divided between the two tortillas in a strip.  Fold in the sides, and then roll up from bottom holding in the filling.
3. Cut in half, if desired, and enjoy! 

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This was so darn good, I think I am going to have this several times this week for lunch!  Like I mentioned, the slaw really could stand on it's own as a side.  The sweet pop from the cranberries and the crunch from the broccoli slaw and pepitas make a winning combination! 

Butterball has teamed up with Allrecipes for "Turkey Tuesdays" and several allstars (including myself) have been asked to bring you delicious turkey recipes each Tuesday in the month of September. (Disclaimer:  I was provided with product for this recipe via Allrecipes as part of the Allstars program.  All opinions expressed in this post are mine.)

Chobani Banana Nut Bread Pancakes

WW Thanksgiving Ideas 6P+ and Under

Pumpkin Yeast Bread 3P+ (can be made into rolls as well)

Roasted Brussels Sprouts w/ Maple-Balsamic Drizzle 3P+

Carrot Cake w/Maple Cream Frosting 6P+

Easy Butterfinger Dessert 5P+

Lightened Up Sweet Potato Pie 6P+

Roasted Delicata Squash 2P+

Creamy Cauliflower Mash 2P+

Fresh Apple Cinnamon Quick Bread 4P+

Garlic Roasted Green Beans, Mushrooms and Tomatoes 2P+

Microwave Escalloped Pears and Cranberries 3P+

Oatmeal Bread 3P+

Broccoli, Cranberry and Pepper Salad 4P+

Lightened Up Classic Spinach Dip 2P+

Lightened Up Cheesy Scalloped Potatoes 4P+

Apple Cranberry Sauce 2P+

Buttermilk Mashed Potatoes and Cauliflower 4P+

Cinnamon Swirl Banana Muffins

 A lightened up banana muffin with a swirl of cinnamon sugar...

Muffins are a great way to keep your portion size in check and they are so easy to throw together.  I really don't make muffins all that often...but then when I do make a batch, I am reminded of what a great treat they can be.  In the morning or afternoon with a cup of coffee or tea, these muffins really hit the spot.

They might sound complicated to make...but they are not.

It basically involves a layering of ingredients.  Put about 2 TBS or so of banana muffin batter in the prepared muffin tin well and top with a little of the cinnamon swirl mix as shown. "Swirl" with a wooden skewer or toothpick.   It's ok if the swirl mix sort of leaks to the edges.

Then repeat the process to fill the muffin well.

Bake until a toothpick inserted into the center comes out clean.

and voila`!  Cinnamon-y goodness baked right in!

Give them a try today!

Cinnamon Swirl Banana Muffins

adapted from Cooking Light magazine

Printable Recipe

Servings - 16,   Servings Size - 1 muffin,   Points Plus per Serving -  6 Points+ ( same for either flour)

(nutritional information if using all AP flour)  Calories - 204.6,   Total Fat - 6.7g,   Carb - 37.7g,   Protein - 3.2g,   Fiber - 0.9g

(nutritional information if using all whole wheat flour)   Calories - 198.5,   Total Fat - 6.8g,   Carb - 36.7g,   Protein - 3.6g,   Fiber - 2.3g

Ingredients: 

For muffins:

1 1/2 cups mashed, very ripe bananas ( about 3)

1/3 cup plain fat-free yogurt

5 TBS unsalted butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tsp. pure vanilla extract

2 cups of either AP flour OR Whole wheat pastry flour ( see nutritional information above)

3/4 tsp. baking soda

1/2 tsp. salt

For cinnamon swirl:

3 TBS unsalted butter, melted

1/4 cup brown sugar, packed

pinch of salt ( optional) 

1 1/2 tsp. ground cinnamon

Directions: 

1.  Preheat oven to 350 degrees F.  Prepare wells of two muffin tins with paper liners.  ( recipe makes approx. 16 muffins)   

2.  In large bowl, mix the bananas, yogurt, 5 TBS melted butter, eggs, sugars and vanilla extract with hand mixer until well combined.  

3.  In small bowl, combine the flour, baking soda and salt.  Gently fold the flour mixture into the banana mixture until just combined.  DO NOT over mix!  

4.  For cinnamon swirl:  In same small bowl you used to combine the flour with the soda and salt, mix together 3 TBS melted butter with 1/4 cup brown sugar and cinnamon. 

5. Take approx. 2 TBS of banana muffin batter and place in prepared muffin wells.  Top each one with a little of the cinnamon sugar mixture ( about 1/4 tsp to 1/2 tsp)  Swirl with toothpick or wooden skewer and repeat process one more time.  

6. Bake at 350 degrees F for about 20 minutes or until they are done.  ( you may need to adjust bake time as this is gauged off of my oven)  

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These were a really yummy treat.  I loved how there were sort of pockets of cinnamon inside.  If you find your muffins tend to come out tough and not tender, you can always try using cake flour in place of the AP flour or WW flour.  

I've received a new cookbook to review....a chocolate chip cookie dough cookbook!  It's pretty neat and I am currently working on one of the recipes so I can post about it.  Look for it soon! 

Again, I hope you will bear with me on my sparsity of posts during this busy time!  

Green Tea Protein Smoothie

I have never been one to drink my calories...nor been one to be swooned by the lure of fruit smoothies...but I will admit, there are days when whipping up a really quick drink I can take on the fly that keeps me full all morning, is priceless.  Insert Green Tea Protein Smoothie. 

Matcha Green Tea powder is essential in this drink.  It's pricey, but a little goes a long way.  It's really green....deep dark green! You get all the benefits of a glass of green tea in this drink.   If you are a fan of the green tea frappuccino at Starbucks...you will like this smoothie.  The green tea flavor really shines in this drink.

I am not that knowledgeable about whey protein powder.  I know I like the store brand ( Archer Farms) vanilla flavor that Target sells for the flavor, as well as the price.  So that is the whey protein powder I buy. One scoop is 140 calories, 2.5g total fat, 3g carbohydrates, 25g protein, and 0g fiber. To save on points, I use half a scoop. It still thickens the smoothie even when you use only half.

For the liquid part, you can use skim milk or unsweetened almond milk.  I like to use the unsweetened almond milk because it is only 1p+ per serving vs. 2p+ per serving for skim milk.

You can opt to not use any sweetener at all, use artificial sweetener ( I often use a few drops of Nunaturals liquid stevia), use a bit of honey or agave to add more sweetness.

My favorite way to blend up this drink is in my Magic Bullet.  It is fast and easy to use. Clean up is also a breeze and you can drink out of the container used to blend in. 

The last ingredient in this smoothie is one medium sized banana.  Now...there brews ongoing controversy over whether the banana should be included in the overall point+ count on this drink or any smoothie type drinks with fruit in it since fruit is a free ingredient by WW pp standards.  It is up to you if you decide to count it or not.  I have decided to include it in the overall nutritional information provided and calculated the pp according to those numbers. 

The nutrition information given is for the smoothie made the way it is written in the recipe.  If you choose to use optional ingredients, the information will change, and so might the pp value.  

Green Tea Protein Smoothie

from the kitchen of MKA

Printable Recipe

Servings - 1   Serving size - 1 recipe   Points Plus per Serving - 6 Points+

Calories - 218.5,   Total Fat - 4.9g,   Carb. - 31.2g,   Protein - 14.7g,   Fiber - 3.8g

8 oz. unsweetened almond milk ( I used Silk brand)

1/2 scoop Archer Farms Vanilla flavored Whey protein powder

1 medium banana, cut into chunks

a few drops Nunaturals liquid stevia

1 tsp. matcha green tea powder

ice

Place all ingredients in blender or magic bullet.  Blend until ice is gone and smoothie is fluffy and thick.  Enjoy immediately. 

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Like I said, I have never been a drink my points kind of girl.  I pretty much like to chew stuff..but there are definitely times when it is hard to find the time to get a decent filling breakfast in in a hurry.  I am really amazed at how long this smoothie keeps me full.  Paired with an apple or other fruit you can take with you ...it is honestly, a great breakfast! 

I really love the taste of green tea.  You can really taste it in this smoothie.  How about you?  Do you like the taste of green tea?  

If you have visited this blog in the past, you probably noticed I have changed up the look a bit.  Still going with what blogger has to offer, but I increased the text size ( easier to read) and changed the template so I could increase the size of the pictures.  Let me know what you think!  I am still messing with some minor adjustments and any feedback is appreciated!

Lightened Up Streusel-Filled Coffee Cake

I'll be honest with you...I really thought it would take longer for me to recover from the sugar coma of the holidays...but 2 weeks into the new year, I found myself with a wicked craving for cinnamon coffee cake!  I found the original recipe for this delicious treat in the Holiday catalog 2011 for Penzeys Spices.  Have you ever been to Penzeys?  I got to visit one for the first time over the holidays...and I was in heaven.  I have been getting their catalogs at home for about a year now.  I love them.  Filled with great recipes using Penzeys products.  I drool over them and make a mental wish list as I browse the pages.  Once inside the store, I was sort of dazed.  LOL  I made some choices I am happy with, and have been using them in my daily cooking.  I am looking forward to another trip there soon though!

Back to the coffee cake....

I lightened up the original recipe by reducing the sugar, using low fat buttermilk, and omitting the nuts.  The result was outstanding.  ( or maybe it was just because I had such a bad craving! )  It is an easy recipe that comes together quickly.  The original recipe does say the batter can be made ahead, layered in the pan, and then refrigerated overnight and baked off the next morning.  I haven't tested this tough.  It is best eaten warm...and leftovers can be reheated gently in the microwave.  Take care to not overwork the batter, as a less tender cake will result.  I imagine it would also make awesome muffins!

I was happy to find out once it was cut into 16 servings, each serving worked out to a respectable 4pp.  Not bad for a buttery, cinnamon-y, warm sweet treat!   If you prefer bigger pieces, you could cut the cake into 12 servings, making each piece 6pp. 

Lightened Up Streusel-Filled Coffee Cake

adapted from Penzeys Spices Holiday Catalog 2011

Printable Recipe

Servings - 16   Serving Size - 1/16th of cake   Points Plus per Serving - 4 Points+

Calories - 143.4,   Total Fat - 4.9g,   Carb. - 25.7g,   Protein - 2.1g,   Fiber - 0.3g

Servings - 12  Servings Size - 1/12th of cake   Points Plus per Serving - 6 Points+

Calories - 191.2,   Total Fat - 6.5g,   Carb. - 34.2g,   Protein - 2.8g,   Fiber - 0.5g

Cake Batter:

1 1/2 cups cake flour

3 tsp. baking powder

1/4 tsp. salt

1/2 cup granulated sugar

1/4 cup unsalted butter, cold room temp and cut into small pieces (not freezer cold, but not mushy, still firm...but easy to cut into) 

1 egg

3/4 cup low fat buttermilk ( you could use 1/2 cup skim milk instead, it won't change nut stats much)

2 tsp. pure vanilla extract

Streusel Filling/topping:

1/2 cup dark brown sugar, packed

2 TBS all purpose flour

2 tsp. ground cinnamon

2 TBS unsalted butter, melted

1.  Preheat oven to 375 degrees F.  Spray an 8" x 8" baking dish with a cooking spray with flour added ( like baker's joy)   OR grease and flour pan.  Set aside.   In large mixing bowl, combine the cake flour, baking powder, salt and granulated sugar.  Cut in cold butter pieces with a pastry blender until the mixture is like fine cornmeal.  ( you could also do this in a food processor to save time)  Set aside. 

2.  In a small bowl, combine the ingredients for the streusel filling/topping.  Set aside.

3.  In another small bowl or glass measuring cup, combine the egg, buttermilk and vanilla extract.  

4.  Pour the wet ingredients into the large bowl with the dry cake ingredients.  Mix to just combine.  DO NOT OVERWORK...or you will get a tough cake. 

5.  Spoon half the cake batter into the prepared baking pan. Sprinkle half the streusel mixture on top.  Top that with the remaining batter and then repeat with remaining streusel.   ( Unbaked cake and be covered with plastic wrap and  put into refrigerator at this point for baking at a further time.  Just bring it out of the refrigerator and let it come to room temp and remove plastic wrap before baking)

6.  Bake cake at 375 degrees F for 20 - 30 minutes, or until done.  Best enjoyed warm! 

Hungry for more Coffee Cake recipes? 

Give this amazing Apple Cinnamon Coffee Cake a try!

No-Bake Macaroni and Cheese w/ Broccoli

 

While this wasn't the most fantastic mac and cheese recipe I have ever had...it certainly was quick and easy and uses ingredients readily found in most pantries, freezers and refrigerators.  The original recipe is from Eating Well.  I've made recipes from them before and I find their recipes tend to be hit or miss.  Many of the recipes I try from this source are sort of bland, but this dish was not. The original recipe called for full fat cheddar cheese and low-fat milk, but I used skim milk and reduced fat cheddar, because that is what I had on hand, and I think it came out just fine.  It uses NO BUTTER...sorry Paula Deen!  lol  Yet despite the lack of butter, still had good flavor, I think because of the garlic powder and the dijon mustard.   I made this as a side dish, but I really think it would be terrific as a main dish with the addition of some sliced grilled chicken breast.  This recipe made quite a bit. According to Eating Well it makes 4 servings, but honestly, I found it made closer to 6.  A cup and a quarter seemed too big of a serving if you were serving it as a side dish.  Perhaps if you make it as a main meal it would be about right.  I topped my version with a few crushed club brand crackers for presentation. 

No-Bake Macaroni and Cheese w/Broccoli

adapted from Eating Well

Printable Recipe

Servings - 6   Serving Size - 1/6th of recipe ( about 1 cup)   Points Plus per serving - 6pp

Calories - 250.9,   Total Fat - 4.4g,   Carb. - 37.1g,   Protein - 16g,   Fiber - 4.3g

8 oz. whole-wheat elbow noodles ( 2 cups ) ( I used my scale to weigh out the portion - and I used Barilla Plus pasta)

1 - 10 oz. package of frozen chopped broccoli

1 3/4 cup skim milk, divided

3 TBS. all purpose flour

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/4 tsp. fresh ground black pepper

3/4 cup  shredded reduced fat cheddar cheese

1/4 cup shredded Parmesan cheese

1 tsp. dijon mustard

4 Club crackers, crushed ( for topping ) 

1.  Bring large pot of water, which has been liberally salted, to a boil.  Add pasta and cook for 4 minutes.  Add frozen broccoli to pasta and continue to cook for 4 - 5 minutes longer or until broccoli is tender and pasta is al dente.  Drain.

2.  While pasta and broccoli are cooking, heat 1 1/2 cups milk in another pot until just simmering.  Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl or large glass measure.  ( use the glass measure!  Less dishes to clean!)   Add the flour mixture to the simmering milk and whisk constantly over med heat until the mixture is thick and bubbly.  Remove from heat and whisk in cheddar and the Parmesan cheeses and the dijon. 

3.  Add the drained pasta/broccoli to the cheese mixture and stir to combine.  Pour into serving dish, and top with crushed crackers. 

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Like I said...not the greatest mac and cheese that ever existed...but not bad for a quick week night meal and better than a boxed mix.  The boys all liked this dish...and no one complained about the broccoli nestled between the pasta!  I also think a cup-ish serving of a pasta and cheese dish for 6 pp is pretty darn good!  

I went to my WW meeting today.  I am afraid the holiday indiscretions have caught up with me.  That's ok though....moving forward.  This week's topic was believing in yourself.  This is truly something I struggle with.  I have more faith in others than I do in myself sometimes.  I am going to work hard this year to change that.  I am going to believe I can achieve!  How about you?  Are you a believer or a doubter? 

Turkey Gyro Burgers

When I read a post on one of my favorite food blogs, Nutmeg Notebook last week, about Turkey Gyros, it reminded me of an old recipe I had for Gyro Burgers.  Tami's post inspired me to make mine with ground turkey breast, instead of beef, and I was thrilled with the results!  So easy, so tasty!  The recipe originally comes from one  I picked up at my grocery store a few years ago.  The burgers can be grilled or cooked in a non-stick skillet stove top.  (Cook them to a safe internal temperature of 165 degrees F, but use care to not overcook them so they don't become dry.)  Most of the flavor comes from a packet of dry ranch mix, making them super easy to prepare.  You can stuff the tasty burgers into a halved pita or, like I did, serve them on a flat bread.  ( The nutrition information ONLY includes burger and sauce, it DOES NOT include the bread or the condiments such as onion and tomato)

The burgers do give off a fair amount of "juice" when they cook.  So watch out for splatters!

Shredding the English cucumber gives the sauce a nice consistency.  The addition of garlic and dill is optional, but I think it makes it taste more authentic.

We garnished with sliced tomato and red onion, and had this on flat bread folded in half taco style!

Since I doubled the recipe, the leftover burgers and sauce made an excellent "gryo" salad for lunch the next day! 

Turkey Gyro Burgers

adapted from a recipe from Buehler's Market

Printable Recipe

Servings - 4   Serving size - 1 burger with 1/4th of sauce ( about a 1/4 cup)   Points Plus per Serving - 6 points+ ( bread, tomato slices, and onion slices not included) 

Nutrition information for burger and sauce ONLY:   Calories - 237,   Total Fat - 8.8g,   Carb. - 9.1g,   Protein - 30.8g,   Fiber - 1.1g

1 cup nonfat, plain greek yogurt

1 cup reduced fat, sour cream

1 ( 1 oz.) pkg. dry Ranch dressing mix ( such as Hidden Valley Original) 

1/2 large English cucumber, shredded

1 clove garlic, minced 

1 tsp. dried dill weed

1 pound ground extra lean ground turkey ( aka ground turkey breast) 

1/4 cup onion, diced

salt and pepper, as you like

1.  Mix the dry Ranch dressing mix with the Greek yogurt in a small bowl.  Remove half of mixture to a large bowl.  Set aside.  To the remaining mixture in the small bowl, add the sour cream, cucumber, garlic and dill.  Mix well to combine.  Store in refrigerator until ready to use.  

2.  With the mixture in the large bowl, add the ground turkey and diced onion.  ( add some salt and pepper, if you desire) Mix together and form into 4, 4 oz. patties. Indent patties just a little in the middle to prevent them from "puffing up" when they cook.   Heat a nonstick pan sprayed with cooking spray over med high heat.  Add the patties, taking care not to over crowd.  Cook on each side until internal temperature is 165 degrees F.  You can also grill these burgers on med-high heat until done as well. 

3.  To serve, place a patty inside bread of choice.  Garnish with sliced tomatoes, red onion slices and the reserved cucumber sauce. 

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I have been talking for months about "recommitting" to WW and today,  I am happy to say, I have finally gotten serious about it.  Call it fate, but I ran into my old WW leader at Costco the other day, and she told me about a meeting she is now leading that fit better into my schedule.  I have always loved her upbeat and real style of leading meetings, so I decided it was time to go at this again, seriously.  This morning was my first meeting.  It was GREAT!  

Also great around here has been our weather...and I have been taking full advantage of these mild and dry days.  Window washing, bulb planting, winterizing, leaf raking. dog walking....most years we don't get this nice stretch.  I apologize that because of this, my computer time this week has been very limited.  It won't be long though, before old man winter traps me indoors!  Of that I can be very sure!  And I am excited to announce that I already have another giveaway in the works for you very soon!

Almond Crusted Tilapia

I've said it before and I will say it again....I just don't eat fish as often as I should.  I blame it, in part, on the fact that I have lived out my life thus far in the somewhat land locked middle of the country...far from either ocean.  Sure, Lake Erie is right to the North of me...but fresh water fish, let alone Lake Erie fresh water fish, doesn't excite me much.  There is no great fish monger within any good distance from my home, or at least one I am aware of,  and fresh fish in the grocery store? Um...no thanks.  ( with the exception of Whole Foods, if there was one closer to me )  So I am forced to choose from the slim varieties of frozen fish available to me...mostly tilapia, salmon, cod or sometimes, haddock.  Cod, tilapia and haddock basically all taste very similar.  Then there is the skin and bone issue....no thanks on either.  Oh , and please, don't taste too fishy...lol... So I guess when it comes to fish, I am kind of picky. 

Don't get me wrong...I try to experiment with different kinds of fish when I go out to a restaurant or travel to the coast. ( Yet I always worry about the skin and bone issue I have!)   But I seem stifled when wanting to prepare fish at home.  One fish I like to buy and prepare, is the tilapia loin.  It can be elusive, no doubt.  Fortunately, Costco carries it.  I like the loin because it has virtually none of the dark flesh which can tend to taste very fishy. ( Remember, not too fishy?)   It is thick and meaty...and I have yet to discover a rouge bone in one.  ( I hoped I haven't jinxed myself with that last statement!)  The tilapia loin is very mild tasting and not priced too outrageously, but I seem to get stuck in a rut preparing it the same way over and over again. 

So I browsed the internet looking for inspiration.  I don't even remember where I saw the idea of mixing panko bread crumbs and nut meal together to make a crust, so I am sorry, I can't give credit...but the creation I ended up making, really was out of my head and what I had available to me in my pantry and freezer.  I could not have been more pleased with the result.  So simple, yet so delicious.  So easy you can hardly call it a recipe.  I used almond meal I had in my freezer, I had picked up from Trader Joe's, but you could easily make your own by grinding up the almonds in a food processor.  A word of warning though, the almond meal and panko brown VERY QUICKLY...so use med heat only.  Brown the outside on the stovetop, then finish cooking fish in the oven on a wire rack over a sheet pan.

Almond Crusted Tilapia 

Printable Recipe

Servings - 4   Serving Size - 1 - 4oz. pc of fish   Points Plus per Serving - 6 points+

Calories - 243.2,   Total Fat - 11.8g,   Carb. - 10.2g,   Protein - 25g,   Fiber - 0.7g

4 - 4 oz. each tilapia loins or filets, defrosted if previously frozen

1/4 cup to 1/2 cup eggbeaters ( you won't use all of them ) or two beaten eggs

3/4 cup unseasoned panko bread crumbs

1/4 cup almond meal ( finely ground almonds) 

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 tsp lemon zest ( optional ) 

2 TBS olive oil, for browning

1.  Preheat oven to 300 degrees F.  Position wire rack ontop of sheet pan.  Spray with cooking spray.  

2.  In a large pie plate or shallow dish, combine the panko, almond meal, salt, pepper and lemon zest if using.  In another pie plate or shallow dish, pour in the eggbeaters.

3.  Heat a large nonstick skillet with 1 TBS olive oil.   When oil is hot enough ( beginning to see wisps form in the oil)  dredge a piece of fish in the eggbeaters and then coat in the panko mixture.  Place in skillet.  Repeat with another piece of fish.  Don't overcrowd the pan.  ( I did mine in two batches )  Brown fish on each side.  Be careful.  This won't take long at all.  Transfer browned and partially cooked fish to wire rack.  Place in oven and repeat with browning remaining fish, using the other TBS of oil  and transferring them to wire rack in oven. 

4.  Allow to finish cooking in oven.  Amount of time needed may depend on how long they stay on stove top.  Fish is ready when it is firm and flaky.  Mine took about 10 minutes or so, but I was using thick loins.  Garnish with lemon. 

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It was hard to believe how much wonderful flavor and crunch these had for such simple ingredients.  This is really a super easy weeknight meal!  I served this with some steamed broccoli and rice pilaf.  So I am happy to say I have one more "fish" recipe to add to my book!  and yes, even fish hater son enjoyed these.  Not fishy at all!  I imagine you could use other nut meals to replace the almond meal in this recipe too!  How about macadamia nuts?  Doesn't that sound good??  How about you...do you make a lot of fish dishes at home, or are you like me, and leave the fish preparations to the experts in restaurants?  I have to say, after watching an entire season of Hell's Kitchen, fish preparation was ALWAYS their nemesis!  lol

Lightened Up Sweet Potato Pie

While flying home this week, I was paging through the latest issue of Healthy Cooking, when the recipe for this delectable pie caught my eye...and although the nutritional stats were decent as it was written in the magazine, I knew I could swap out a few ingredients to make it even more diet friendly.   Lucky for me, I had some leftover sweet potato mash from a dinner I made last week already in the fridge and a Keebler, Ready Crust, Reduced Fat Graham Pie Crust in the pantry! If you cannot find the reduced fat pie crust, you can buy a regular one, but this will increase the point+ value by one per each slice. 

This pie will not disappoint.  It is a lovely twist on a traditional pumpkin pie and would be a great addition to your holiday table.  It is just spicy enough and not too sweet. It comes in at 6 points+ for a generous slice...which is 1/8th of a 9" crust.  Top it with a dollop of fat free cool whip if you like!

Lightened Up Sweet Potato Pie

adapted from Healthy Cooking

Printable Recipe

Servings - 8   Serving Size - 1/8th of pie   Points Plus per Serving - 6 points+

Calories - 218,   Total Fat - 3.6g,   Carb - 46.9g,   Protein - 4.1g,   Fiber - 0.8g

1 - 9" Keebler Ready Crust, Reduced Fat Graham Pie Crust

1 TBS eggbeaters

1 cup cooled and mashed sweet potato

1 cup skim milk

1/2 cup eggbeaters

1/2 cup brown sugar, packed 

1/4 cup pure maple syrup

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground clove

1.  Preheat oven to 400 degrees F.  Brush inside of crust with 1 TBS eggbeaters.  Bake in oven for 6 - 8 min.  Allow to cool.  

2.  Reduce oven temperature to 350 degrees F.  In large bowl, whisk together sweet potato, milk, 1/2 cup eggbeaters, brown sugar, maple syrup, salt, cinnamon, ginger, nutmeg and cloves until smooth.  Pour mixture into prepared crust and bake in oven for 60 - 70 minutes, or until center is set.  Cool on wire rack.  Serve warm or cold. ( I liked it cold better)  Store uneaten pie in refrigerator. 

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I mentioned yesterday, that I was going to do a giveaway to celebrate MKA being on the blog scene for one year.  I racked my brains trying to think of the perfect thing to giveaway....and finally settled on a $25 gift card to Bed, Bath, and Beyond!  There are so many gadgets I love that make my life in the kitchen fun and easy, and where else can you find a huge assortment of fun kitchen gadgets?

If you would like to have a chance to win this prize...all you need to do is leave me a comment on this post telling me what your favorite kitchen gadget is OR what kitchen gadget you would like to get! 

For additional entries:  ( for each one, please leave a separate comment ) 

1.  Follow MKA on blogger or on Facebook, if you don't already do so, and leave me a separate comment letting me know you added MKA. 

2.  Post about this giveaway on your blog, facebook status, or tweet about it on twitter and provide appropriate links to this post. Leave me a comment letting me know you did so.

* I MUST be able to contact you to let you know you have won and so that your prize pack can be delivered.  If you do not have a blog that shows a contact email I can contact you on, please include an email in your comment and a name( you can write out the (at) and the (dot) to help avoid getting spam) or send me your email address through my email ( mykitchenadventures (at) yahoo (dot) com) and let me know who you are and which comment is yours. Anonymous comments will not be included in the contest, unless somewhere in the comment you have left me a name and contact information. Contest is open to all US and Canadian residents!  ( yup, Canada peeps...you can play too!!)

This giveaway will end on Friday, October 21, 2011 at 8:00 pm EST.  Winners will be chosen at random and will be announced either that night or the following day. Winners must claim their prize within 24 hours of notification, or a new winner will be chosen. 

Good Luck!!