1.  Teeny Tiny New Potatoes with Lemon (Thanks Jenna!)

2. Broiled Tilapia Parmesan                                   (Thanks

3. Cottage Cheese Salad                                                                (Thanks

4.  Tandoori Tuna: this dish provides 33 grams of protein, small amounts of vitamin E, and heart healthy fats.

  • 4 (5 ounce) tuna steaks, about 1/2 inch thick (I only got 2 but it was still ok that way)
  • 3/4 cup pineapple juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced peeled fresh ginger root
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1/2 tablespoon ground cumin
  • 1 teaspoon coarse salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili garlic sauce
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon canola or other oil
  1. Combine the tuna and remaining ingredients in a large zip lock storage bag.  press the air out of bag, refrigerate for 15 minutes, turning over once or twice.
  2. Heat the oil in large nonstick skillet over medium heat.  Remove the tuna from the marinade and discard.  Place the tuna in the skillet and cook for 4-5 minutes on each side or until done.

5.  Spicy Shrimp and Peanut Salad

Peanut Sauce-

  • 2 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger root
  • 3 tablespoons natural chunky style peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 2 tablespoons sesame oil
  • 1-2 teaspoons chili garlic sauce


  • 1 pound peeled cooked medium shrimp
  • 1 cup Julienne red pepper
  • 1 cup shredded carrots
  • 1/4 pound snow peas, trimmed and cut in half
  • 1 cup sliced green onion
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked soba (buckwheat) noodles
  • chopped peanuts (optional)
  1. Whisk together the first 8 ingredients in a small bowl and set aside.
  2. Combine the shrimp and remaining ingredients (except for the noodles) in a large serving bowl.  Add the noodles and peanut sauce and toss gently to mix.  Sprinkle with chopped peanuts, if desired.  Serve at room temperature. 

6. Slow-Cooker Chicken Stew


  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon fresh ground pepper (plus more to taste)
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons olive oil
  • 1 pound whole baby carrots cut into 1 inch pieces
  • 2 cups chopped onion
  • 4 garlic cloves minced
  • 8 medium red potatoes, cooked and cut into cubes
  • 1 cup celery hearts chopped
  • 1 1/2 teaspoons dried thyme
  • 1 cup reduced sodium chicken broth
  • 2 cups frozen baby peas, thawed
  • and any other veggie you want to toss in!  make it your own!!

a.  On the side start by boiling enough water to cover the red potatoes.  Once boiling, cover and turn heat to low.  Simmer for 25-30 minutes or until a fork goes easily through them.

b.  Combine 6 tablespoons flour, 1/2 teaspoon salt and pepper each in a shallow bowl.  Dredge chicken thighs in the mixture to coat completely; transfer to a plate.  Heat 2 teaspoons olive oil over medium heat in a large skillet.  Add half the chicken and cook until browned; 2-4 minutes per side.  Transfer chicken to slow cooker.  Then add the remaining 2 teaspoons olive oil to skillet and brown remaining chicken thighs.  Arrange chicken along the bottom of the slow cooker.

c.  Add carrots, celery, onion, garlic, thyme, potatoes; spreading evenly over the chicken.  Pour broth over the top.  Cover and cook until the chicken is falling-apart tender; 4 hours on high or 7-8 hours on low.  Stir in peas, cover and cook for 10 minutes more.  Season with remaining salt and pepper to taste.


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