Fun, New Recipes You Should Try!

2 Dec

Here are some Fun, New recipes that I have been experimenting with the past couple weeks. If you are up for something different, with a lot of flavor and nutrition, then these are the recipes for you!

1) Fettuccine with Sweet Pepper-Cayenne Sauce

Difficulty level: Easy

4-6 servings

Ingredients:

  • 12 ounces dry whole wheat fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup grated Parmesan cheese

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce; serve.

2) Edamame Burgers

Difficulty level: Medium-Hard

8-10 servings

Ingredients:

  • 1/4 cup Millet
  • 1/2 cup cold water
  • 1 medium carrot
  • 1 large red radish
  • 2 tablespoons finely grated, peeled, fresh ginger
  • 1/2 clove garlic, minced
  • 2 tablespoons freshly squeezed lime luice
  • 2 tablespoons mirin, see cooks note
  • 1/8th teaspoon Asian chili paste, like Sri Racha Sauce
  • 1 pound frozen blanched, peeled edamame soybeans, thawed
  • 1.5 cups whole wheat panko crumbs (japanese style bread crumbs)
  • 2 large egg whites, beaten
  • olive oil for brushing

Directions:

  1. Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to “pop”. Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
  2. Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan’s lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel’s edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don’t uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
  3. Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
  4. Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
  5. When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
  6. Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
  7. Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on whole wheat bread with sprouts, pickled ginger, and wasabi, or pepper jack cheese and mustard (The burgers can also be grilled or Sauteed.)

3) Pecan Crusted Tilapia

Difficulty level: Easy

4 servings

Ingredients:

  • 1/4th cup dry whole wheat panko breadcrumbs
  • 1/2 cup tablespoons finely chopped pecans
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup low-fat milk
  • 1/2 teaspoon hot sauce
  • 3 tablespoons whole wheat flour
  • 4 (6 ounce) tilapia fillets
  • 1 tablespoon grapeseed oil, divided

Directions:

  1. Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish.
  2. Combine milk and hot sauce (such as Tabasco) in a medium bowl.
  3. Place flour in a third dish.
  4. Dredge 1 fillet in flour, dip into milk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
  5. Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat.
  6. Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
  7. Add remaining oil and cook additional 2 fillets.

For side dishes I made mashed potatoes and garlic zucchini. Buy frozen or fresh filets.

4) Honey Glazed Salmon

Difficulty level: Easy

2 servings

Ingredients:

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions

Directions:

  1. Whisk soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
  2. Grill the salmon 3-4 minutes on each side. Drizzle with the reserved sauce (not from raw salmon marinade, use reserve only)

Sides in picture are purred butternut squash and pecan and garlic whole grain rice and barley. You can buy frozen salmon filets to make your life easier. Thaw by placing salmon in water for 10-15 minutes.

5) Grouper Tacos with Avocado Salsa

Difficulty level: Easy

2 servings

Ingredients:

  • 3/4 lb fresh grouper fillets
  • juice and zest of one lime
  • 1 tablespoon olive oil
  • 4 avocados
  • 3/4 cup or your favorite salsa
  • all natural tacos
  • cilantro

Directions:

  1. Marinate fish with lime juice and olive oil for 30 minutes and then grill on each side for 6 minutes. cut into chunks.
  2. Mix avocado and salsa together
  3. Place fish in tacos and then avocado salsa on top. Top with cilantro.
  4. As a side dish I had a romaine lettuce salad with red peppers, tomatoes and carrots with olive oil and vinegar dressing with pepper on top.

6) Sticky Honey Pecans

Difficulty level: Very easy

Ingredients:

2 cups pecans
1/8 teaspoon cayenne pepper
1 heaped tablespoon dark brown sugar
2 tablespoons honey


Directions:

  1. Place pecans in hot skillet for 5 minutes.
  2. Add honey, sugar and pepper. Stir for 2-3 minutes.
  3. Turn off heat and place pecans on a cookie sheet. Let cool and enjoy!


7) Pesto Pizzas

Difficulty level: Very easy

1 serving

Ingredients:

  • Whole grain english muffin
  • 2 tablespoons shredded mozzarella cheese
  • 2 teaspoons pre-made pesto
  • tomato slices

Directions:

  1. Sprinkle 1 table spoon mozzarella cheese on each muffin half. Microwave for 40 seconds.
  2. Put a teaspoon of pesto on each muffin half.
  3. Slice tomatoes and place on top!
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