Join the "Clean Plate Club!"

The response to my new blog has been overwhelming! Thanks go out to all my friends and future friends who have been so enthusiastic about this new venture. You guys rock!! I have had requests for all different types of dishes and will try to vary the menu with each post.

I have kept my husband very busy this week with new recipes. These recipes are so incredibly good. Seriously folks, I am talking restaurant quality good! Try them out and let me know what you think.

Turkey Milanese

 (Weight Watchers Magazine Sept/Oct 2009 issue)

Grated zest and juice of 1 small lemon

2 Tbsp. water

1 1/2 tsp. olive oil

1/4 tsp. honey

1/4 tsp. salt

1/4 tsp. black pepper

1 c. cherry tomatoes, halved

4 c baby arugula

3 Tbsp. Italian seasoned dried bread crumbs

2 Tbsp. grated Parmesan cheese

4 (1/4 lb) turkey cutlets

To make the salad, whisk the lemon zest and juice, water, oil, honey, salt and pepper in a medium bowl; stir in the tomatoes. Top with the arugula (do not toss). Mix the bread crumbs and Parmesan cheese in a small bowl; spread evenly on a sheet of wax paper. Lightly spray 1 of the cutlets with the nonstick spray then coat both sides with the bread crumb mixture. Transfer to large plate and repeat with the remaining cutlets and bread crumb mixture. Spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the cutlets and cook until browned and cooked through, about 3 minutes on each side. While the cutlets are cooking, toss the salad. arrange on platter and top with finished cutlets. Drizzle with any remaining salad dressing.

Serving size: 1 cutlet , 1 cup salad. 193 cal, 5g fat, 7g carbs, 1g fiber, 30 g protein

Barbecued Pork Chops

(Cooking Light Magazine June 2009 issue)

2 Tbsp. dark brown sugar

2 Tbsp. low sodium soy sauce

1 Tbsp. dark sesame oil

1 Tbsp. pineapple juice

2 tsp. minced fresh garlic

1 1/2 tsp. sake or vermouth

1/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

4 (4 oz) pork chops (about 1/2 inch thick)

cooking spray

1/4 tsp. kosher salt

1 tsp. sesame seeds, toasted

Combine first 8 ingredients in a zip lock plastic bag; add pork to bag. Seal; marinate at room temperature at least 25 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.

Serving size: 1 pork chop. 195 cal, 9.4 g fat, 17.7 g protein, 8.9g carbs, .3g fiber

I invite you to join my hubby in the "Clean Plate Club"! Enjoy!!!

Do you love to eat???

I love to eat. I love to eat healthy, good, tasty food that is easy to prepare, nutritious and filling. I also know that my friends love to eat because they are always calling asking for easy recipes that they can also prepare! I have created this blog so all my friends can enjoy the easy recipes I have found and share my newly discovered passion for cooking!


I don't claim to be a fancy chef who creates magnificent meals...but I do enjoy finding recipes and trying them out on my ever so willing husband! When possible, I will post accompanying nutritional information.

Feel free to join me on my journey and pass this blog along to all your friends and my future friends. Best wishes for a balanced lifestyle of healthy cooking and joyful eating!!

This week I made two fabulous recipes I found on http://www.hungry-girl.com/

So Fancy Fish Pak

6 oz tilapia

8 thin (or 6 thick) asparagus stalks, tough ends removed

2 slices lemon

1 tsp. light whipped butter or light buttery spread

1/2 tsp. chopped fresh parsley

1/2 tsp. crushed garlic

1/8 tsp salt

Directions: Preheat oven to 375 degrees. In small bowl mix together butter, parsley, garlic and salt to form a thick paste. Set aside. Lay a large piece of aluminum foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus. Spread the butter mixture evenly over the fish, and top with the lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well sealed packet. Place packet on baking sheet and cook in the oven for about 15-20 minutes until asparagus is tender and fish is cooked through. Allow packet to cool for a few minutes, and then cut to release steam before opening completely. Makes 1 serving
205 calories, 4g fat, 412mg sodium, 6g carbs, 2.75g fiber, 3g sugars, 35g protein

Strawberry Margarita Mousse

1 large (8 serving) pkg. JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 cups frozen unsweetened strawberries, mostly thawed

1 1/2 cups Cool Whip Free, thawed

1 cup cold Sprite Zero (or any diet lemon lime soda)

1/4 cup plus 1 tsp (2 1/2 oz) tequila

3 tbsp. lime juice

Directions: In medium-large bowl, combine gelatin mix with 1 cup boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes until slightly thickened but not set. (Do not over refrigerate). Using electric mixture, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. refrigerate for a least 2 hours, until mostly firm.


Serving size- 1 cup. 107 calories, 0g fat, 107mg sodium, 13g carbs, 1g fiber, 6g sugars, 2g protein

ENJOY!!!!!