Zesty Shrimp and Fiesta Quinoa

I have to come up with creative ways to make quinoa because the girls are not to fond of it. They love corn so that's why I added the corn, and they ate it so success was mine!
1 cup quinoa (dry)
2 cups water
1/4 cup tomato
1/4 cup corn
1/4 cup diced red pepper
1/4 cup chopped green onion
1 package 26-30 count shrimp
Salt and pepper
Garlic powder
Onion powder
Chili powder
Cumin
Mrs Dash garlic and herb seasoning
Seasoning are to taste but if you need to measure use about a 1/4 teaspoon of each and maybe 1/2 teaspoon of salt
In medium sauce pan bring 2 cups water, garlic powder, onion powder, salt, pepper and mrs dash to boil. Add quinoa and cook 15 minutes or until water is absorbed. Turn heat off add corn, bell pepper, tomato and green onion. Place sautee pan over medium heat. Season shrimp with cumin, chili powder, mrs dash, salt and pepper. Spray pan with cooking spray and cook shrimp 2-3 mins each side. Serve and enjoy.

Potato, Spinach and Leek Soup

As usual I am always trying to find ways to add extra veggies to a meal. I had some spinach so I added that to the soup. The girls loved it so I am happy.

                                                            1 bunch leeks (3 in a bunch)
6 medium potatoes
1 tbsp minced garlic
2 tbsps olive oil
2 cups chopped baby spincah
1/2 cup fat free milk
1 cup non fat yogurt
2 chicken bouillon cubes
1 tsp celery salt
1 tsp pepper
1 tsp oregano
low fat sour cream (optional)

Fill sink a little less then halfway with cold water. Cut ends and dark green tops off leeks, cut in half length ways and chop. Put all of the leeks into water to wash off dirt. While they soak peel and large dice the potatoes. Use your hand and take all of leeks out and dry on towel. Heat a large pot (like what you cook pasta in) and then add olive oil and leeks. Sautee about 6-8 mins then add garlic, pepper, oregano, celery salt and bouillon cubes. After combined then stir in diced potatoes, spinach and just enough water to almost cover potatoes. Put a lid on and cook until potatoes are tender. Once potatoes are tender turn heat off. Use an emersion blender to puree soup. If you don't have one use a food processor or blender. You will have to work in batches so place pureed soup in large bowl until all the soup is done. Once pureed pour back into the pot and turn heat to medium low heat. Stir in milk and yogurt. Soup should be a baby food consistancy. Taste check to make sure you have enough salt, if not add to taste. Once served you can add a dolop of low fat sour cream.

Healthy Pancakes

Since I am trying to make healthier choices and at the same time get my girls to like different things I found a pancake recipe that I modified. I love these pancakes and they fill you up!!




1/2 cup dry oats (not instant)
1/2 cup low fat cottage cheese
2 eggs (the whole egg makes them fluffy)
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoon Stevia
non stick cooking spray
fruit of your choice

Blend oats in food processor until fine, then add cottage cheese and pulse until somewhat smooth. Add vanilla, Stevia and cinnamon,  pulse to combine. Heat medium skillet and coat with cooking spray. Using a spoon I just put about 3 spoonfuls into pan spreading out with back of spoon. They will cook like regular pancakes so when bubbles start to form flip and repeat. Recipe makes about 3 pancakes. Then I microwaved about 1/2 a cup frozen blueberries and 1 tablespoon Stevia on high for 1 min. Pour over top and serve.

Homemade Granola

I have been searching for a homemade granola recipe that doesn't call for ton of sugar. I found a few and modified them to make my own recipe with what I like.
3 cups oats (not instant)
1 cup natural almonds
1/2 cup honey
1 tablespoon vanilla
1 teaspoon cinnamon
1 dropper full vanilla liquid stevia (optional)
2 tablespoons canola oil ( it will never brown without it)
Preheat oven to 325 and line a baking dish with parchment paper. In a large bowl combine oats, cinnamon and almonds. In a small bowl combine oil, honey, stevia and vanilla. Pour honey mix over oats and stir until well coated. There should be no dry spots. Pour mix onto baking dish and spread out evenly. Bake for 30-45 mins or until golden brown. Be sure to stir a few times to prevent burning. Once brown remove from oven and let cool completely. Once cool add dried fruit if desired and store in airtight container.

Veggie Stir-Fry

I have not gone to the store so I had limited ingredients. I always have top ramen on hand because for some reason the girls love it lol
2 packages beef top ramen(or whatever flavor you like or have) Pp
2 zucchinni shredded (it will look like spaghetti)
1 red bell pepper sliced thin
1/2 white onion sliced thin
2 cups broccoli (I use frozen)
1 tablespoon minced garlic
2 tablespoons canola oil
1 grapefuit juiced
1/2 teaspoon ginger
1/4 cup apple cider vinegar
1/4 cup water
Boil top ramen just until soft and drain. Set seasoning packets aside. In large skillet add oil and sautee red peppers, onion and zucchini until tender. While that is cooking in another pan combine grapefruit juice, vinegar, garlic, ginger, water and seasoning packets. Mix well then add broccoli and cook until tender but not mushy. When onions and peppers are tender add in noodles and broccoli with the sauce. Mix together with tongs since noodles are long they work better. Taste to make sure seasoned well. If to salty add more water and taste again. Always remember to taste....that's how you keep track of taste and seasoning :)

Cherry Oatmeal

I have been trying to come up with new flavors of oatmeal so I don't get bored and still eat healthy. It is so simple but has lots of flavor and the best part besides the fact that I got my niece who hates oatmeal to eat this is the entire thing is only 195 calories!!


1 cup oats
1 cup water
1/2 cup frozen cherries
1 tsp vanilla
Stevia (sweeten to your liking)
Heat water to boil over high heat then add vanilla and oats. Turn heat down to meduim and cook about 5 minutes. It should get thick towards the end. Add cherries and cook for another minute. Turn of heat and press cherries to release the juice. Add Stevia and serve.

Pan Seared Flounder with Spaghetti Zucchini

Ok so I have officially converted 2 of my girls to eat fish and zucchini!! I have tried all different ways to cook it for them but this dish has made them a lover. I amazed myself with this one. It was simple and healthy which was a bonus.

Flounder with zucchini

Flounder
2 zucchini
cooking spray
1/2 red bell pepper diced small
1/2 onion diced small
1 tablespoon minced garlic
cilantro chopped
1/4 cup corn (the girls wanted the corn in it, you can leave it out)
1 small can green chiles pureed and cooked

Saute zucchini, red pepper and onion to until tender but not mushy. Add in corn, garlic and cilantro. I seasoned mine with salt, pepper and paprika. Turn off heat and cover. In a large saute pan sprayed with cooking spray saute flounder about 2 minutes on each side. Again season with what you want. I seasoned with salt, pepper, onion, garlic and paprika. In a small food processor puree green chiles until becomes chunky.I strained it before putting it in a small pan and heat. Season with salt and pepper and then spoon over fish.