It’s been a long long time since I’ve had fish fingers! Probably the last time was when I was a child :). Many kids love fish when it has a crisp coating and I guess these rectangle breaded fish pieces have made it onto every child’s plate. The freezers in the super markets are packed with different brands of processed frozen fish fingers with varying quality. If you want to make sure that the fish fingers your kids are eating are healthy, make them yourself! I tried it and I can tell you that these quinoa-crusted fish fingers are awesome! Maybe they aren’t the prettiest ones I’ve seen (they look quite homemade, I guess…), but I reassure you that they are super tasty!




I know, it’s so easy to grab frozen fish fingers from the supermarket, so why bother do them yourself? Well, if you make them yourself, you can decide on what kind of fish, how much salt, what kind of coating as well as how much and what kind of fat you use. You know exactly what you’re using and you can make sure that there are no nasties hiding inside – just clean wholesome ingredients.




Making your own fish fingers literally takes only minutes. You just cut the fish into strips, season with salt and pepper, coat with flour, dip into beaten eggs, coat with quinoa pops (or flakes) and then fry in the pan. 6 steps and less than 30 minutes is all that it takes! It couldn’t be easier and there is no comparison in both nutrition and taste between a processed, frozen fish finger to a homemade one. You can also do a batch of these quinoa-crusted fish fingers and freeze them, which makes it just as quick as a regular fish finger to prepare.




PREPARATION

Cut the fish into strips and season with salt and pepper.
Coat the strips with spelt flour.
Dip the strips into lightly beaten eggs and then coat with the quinoa pops or quinoa flakes.
Heat some oil in a frying pan and cook the fish for 3-4 minutes or until golden and cooked through, turning half way through. Serve immediately.
To make the yogurt tartare sauce, simply mix together all the sauce ingredients. Serve with the fish fingers.


INGREDIENTS

Fish fingers:

400 g/ 14 oz white fish fillet
ca 30 g/ 1 oz quinoa pops or quinoa flakes
ca 40 g/ 1.4 oz spelt flour
2 eggs
salt & pepper
cooking oil

Yogurt tartare sauce:

1 dl/ 0,4 cups Greek style yogurt
1 tsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped cornichons
1 tbsp chopped parsley and/ or chives
salt & pepper


NUTRITION INFORMATION

Serving Size: 1 (146 g)    Servings Per Recipe: 4

Calories 329.8    Calories from Fat 44 23%    Total Fat 6.9 g 7%    Saturated Fat 2.2 g 11%    Cholesterol 117.2 mg 39%    Sodium 382.8 mg 15%    Total Carbohydrate 4 g 1%     Dietary Fiber 0.2 g 0%     Sugars 0.2 g 0%    Protein 31.4 g 62%


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This Frozen Blueberry Coconut Yogurt Pie recipe is perfect for spring and summer celebrations. And it could not be easier to make!

Soup’s on!

Friends, I’m starting to get really excited about making soups this fall. There’s just something about having all the ingredients in one tidy little bowl that makes cleanup soooo much easier. It really appeals to the neat freak in me. Plus, packing a soup like this for lunch the next day makes eating leftovers super convenient.

Total win in my book.

If you’re looking for a flavorful chicken tortilla soup that tastes like it’s been simmering on the stove all day but only takes about an hour to whip up, then this is for you. This recipe is so good, it’ll trick your friends and their taste buds into thinking you spent all day in the kitchen pouring your heart and soul into this bowl of deliciousness. But don’t worry, I certainly won’t tell them it didn’t take you anywhere near that long. My lips are sealed.







This bowl of soup has the perfect amount of heat alongside a healthy serving of vegetables, all in a warm, comforting broth – perfect for the cool nights that are sure to come. While the combination of various chili powders, cumin and smoked paprika give the chicken tortilla soup a slightly spicy kick, the lime juice and cilantro add hints of brightness and fragrance that make my mouth water. Top it all off with a healthy dollop of greek yogurt (or sour cream), a sprinkle of shredded Mexican cheese and all you have left to do is one thing…


BUST OUT THE TORTILLA CHIPS!



I like to crush up my tortilla chips, put them into my soup and eat them right away before they get too soggy. John, on the other hand, likes to let them sit in the broth and soak as long as possible until there’s no crunch left. And then there are those people who don’t like tortilla chips in their soup at all and prefer to eat them separately in between bites. Crazy if you ask me! But to each his own. As long as you at least like tortilla chips, you’re not that weird in my book.








All this talk about tortilla chips has me wanting to let you in on a little secret.

I really love chips. Like really really.


Potato chips. Corn chips. Tortilla chips. And all other chip-like products. You know the ones I’m talking about – cheesy curls, cheesy puffs and everything in between. They’re just so salty and delicious, if they were healthier for me, I’d eat them every day. Sadly, most of them aren’t. But guess what? Tortilla chips aren’t that bad for you!








PREPARATION


For the Chicken

Put in 375 degree oven for 25 to 30 minutes until cooked through, depending on the thickness of the breasts. While that’s cooking, get started on your prepping and dicing the vegetables.

Once chicken is done, pull it out of the oven and let cool for about 6 minutes until it can handled without burning yourself.

Shred chicken using a fork and knife. Set aside until ready to use.

For the Soup

Heat oil in large pot over medium heat. Add diced onions and peppers. Cook, stirring, for about 4 minutes or until onions become translucent.

Add garlic, chili powder, cumin, oregano, smoked paprika and onion powder. Stir until well combined.

Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Let simmer for 7 minutes.

Add shredded chicken and cook for 15 more minutes.

Serve in bowls and top with cilantro, limes, crushed corn tortilla chips, plain Greek yogurt and Mexican shredded cheese.

To make this even easier, you can use a store-bought cooked rotisserie chicken and just use some of that shredded chicken instead of baking your own, saving you 20-30 minutes!







INGREDIENTS 

For the chicken
4 large chicken breasts (about 2 pounds to 2 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon oregano
1.5 teaspoon chili powder
2 teaspoons cumin
2 teaspoons garlic
1 teaspoon coarse sea salt

For the soup

2 tablespoon olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 cloves garlic, minced
2 teaspoon ancho chili powder
2 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon onion powder
1 14-ounce can diced tomatoes
8 ounces black beans, drained (about 1/2 a 15-ounce can)
8 ounces whole kernel corn, drained (about 1/2 a 15-ounce can)
1 4-ounce can diced green chilies
4 cups chicken stock
3 tablespoons tomato paste
2 teaspoon salt

For the toppings

Chopped cilantro
Lime wedges
Corn tortilla chips
Plain Greek yogurt or sour cream

Mexican shredded cheese


NUTRITION INFORMATION

Serving Size: 1 (486 g)      Servings Per Recipe: 4

Calories 523.3    Calories from Fat 147 28%    Total Fat 16.4 g 25%     Saturated Fat 3.2 g 15%     Cholesterol 74.5 mg 24%     Sodium 962.5 mg 40%     Total Carbohydrate 60.1 g 20%     Dietary Fiber 4.8 g 19%      Sugars 0.6 g 2%     Protein 35.5 g 70%






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Butter Chicken! The name alone can make you want to enjoy this ever-so-popular Indian dish. Butter Chicken continues to be hit amongst Indians and foreigners alike, especially those who want a taste of Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal. Recipe is quick and easy 







This recipe of Butter Chicken from Moti Mahal is easy to follow and makes for an instant conversation-starter! Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. A perfect dinner party recipe, this North-Indian style chicken recipe is made throughout the country with equal zest.







I was wanting something a little different than our normal chicken recipes. The fact that I was craving Indian food made this an easy choice. I didn't have an onion or cream so I subbed a tablespoon of onion powder and milk for those. It still turned out very tasty.  My bf loved it and I think we'll be making this again soon. Very quick, tasty, and easy.







DIRECTIONS

In a medium bowl, mix together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken in mixture and let marinate for 10 minutes.

In a large Dutch oven (or wide pot) over medium high heat, melt 2 tablespoons butter. Working in batches, add the chicken and cook until golden all over, about 3 minutes per side. Remove and set aside chicken.

Reduce heat to medium and melt another 2 tablespoons butter. Add the onions, jalapeños, and cinnamon stick. Cook until the onion and the jalapeños are tender, about 10 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, about 2 minute.

Add the tomatoes and bring mixture to a simmer. Add the chicken and toss to coat in the sauce. Let simmer until the chicken is cooked through, about 7 minutes.

Add the cream and the remaining 2 tablespoons butter and stir until the butter has melted.
Serve warm over rice with naan.Garnish with fresh parsly


INGREDIENTS

1 c. Greek yogurt
Juice of 1/2 a lemon
1 tsp. turmeric
2 tsp. garam masala, divided
1 tsp. cumin
1 1/2 lb. chicken breast, cut into 1" pieces
6 tbsp. butter, divided
1 large onion, sliced
2 jalapeños, minced
1 cinnamon stick
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 tsp. paprika
1 28-oz. can diced tomatoes
1/2 c. heavy cream
Cilantro, for garnish
Basmati rice, cooked. for serving

Naan, for serving



NUTRITION INFORMATION

Serving Size: 1 (162 g)  Servings Per Recipe: 4


Calories 351.9     Calories from Fat 262 75%     Total Fat 29.2 g 44%     Saturated Fat 15.9 g 79%    Cholesterol 122.8 mg 40%    Sodium 739 mg 30%    Total Carbohydrate 6.4 g 2%    DietaryFiber 1.4 g 5%    Sugars 1.8 g 7%    Protein 16.8 g 33%





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Is it weird that I’m already looking forward to January? Sure, it’s my birthday month, but more so than that – it’s the best snackin’ month of the year! There’s New Years Day (great snacking and football day) and the Super Bowl (same deal) (OK, the Super Bowl is technically a few days into February, but who’s keeping track?






You may recognize these cute little wonton cups from when I made variations of them for a cocktail hour and a sangria party. Ever since Angela from Joyously Domestic turned me on to their charms and endless possibilities, my love for wonton cups has been, well, endless. These chicken, mango & avocado wonton cups couldn’t be simpler – just layer in chunks of chicken, chopped sweet mango, luscious avocado and sweet corn. Drizzle with a creamy homemade herb dressing or use your favorite bottled ranch dressing. Bring on snackin’ season!






DIRECTIONS

Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.

Meanwhile, make the Creamy Herb Sauce: In small bowl, stir together all ingredients.

Fill wonton cups with layers of avocado, chicken, mango and corn. Drizzle with Creamy Herb Sauce.




INGREDIENTS

For the Wonton Cups:
Nonstick cooking spray
20 (4-1/2-inch square) wonton wrappers

For the Creamy Herb Sauce:

2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1-1/2 tablespoons buttermilk
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh dill
1/4 teaspoon minced garlic
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon paprika

For the Filling:

1 ripe avocado, peeled, pitted and diced
1 cooked chicken breast, diced
1 mango, peeled, pitted and diced
1/2 cup corn kernels

One of our favorite recipe is subtly sweet made from mashed bananas and berries, and extra creamy from the addition of Greek yogurt. And, your fridge is doing all the hard work for you. This recipe is healthy and refreshing