Guest Post with Domestic Fits: Parchment Paper Red Snapper Recipe
PIN IT!Guys, ya’ll are going to LOVE this post from the amazing Jackie Dodd of Domestic Fits. Oh, but that’s not all. She’s also the beer drankin’ and crafting lady behind the Beeroness too! So, give that a peek while you’re at it! Jackie is one of my very favorites and has always been a friend to lean on and a great source of support. Oh and her photos are pretty and food is delicious, what’s not to like? Take it away Jackie and tell us all about this GORGEOUS fish!
Hi everyone! I’m Jackie, and I get to do a guest post for our friend Claire, which is thrilling, of course, given that I love her blog. Because realistic is just how I like my nutritionists. In a world where there are birthday cakes to be eaten and girls night martinis that need drinking, I need some room to indulge, while following up with a day full of roasted tomatoes, kale and quinoa. Claire gets that. I have two blogs, Domestic Fits, and The Beeroness, combined they both add way more calories to my week than I would ordinarily consume, thus necessitating the vegetables parts of my week. And the steamed fish. And with an additional full-time job, a 2-year-old daughter and a smokin’ hot husband, I need those vegetables to keep up with it all. And the fish, I love fish.
I started making this dish years ago when I would sneak into the kitchen of the small family owned restaurant I waitressed at in college and beg the cooks to put me to work. The first task they ever gave me was to assemble these packets for our nightly special. So quick and easy, plus healthy, means I still make it all the time. Its fast, easy, healthy and really delicious, that makes it a win in my over-booked life.
Parchment Paper Red Snapper
Serves 4.
Ingredients:
- 4, 6 oz red snapper filets
- 16 spears of asparagus, woody ends trimmed off
- 4 tomatoes, quartered
- 8 sweet baby peppers, stemmed, seeded and chopped
- 4 tbsp butter
- 1 tbsp fresh rosemary, chopped
- garlic powder, salt and pepper
Directions:
- Preheat oven to 375.
- Place a piece of parchment paper about 18 inches long on a flat surface. Place one red snapper fillet on the lower half of the parchment paper, top with 4 asparagus spears, 4 pieces of tomato and 2 chopped peppers. Top that with 1 tbsp of butter, sprinkle with rosemary, garlic powder, salt and pepper.
Fold the parchment paper over to cover the fish and vegetables. Starting at one end, roll the two sides of the parchment paper together until the package is sealed to trap seem in.
Repeat for the remaining ingredients, making four packages.
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Place packets on baking sheet and bake at 375 for 18 minutes. Be careful when opening the packets, the steam is very hot. Serve over rice or buttered noodles.
Thanks again Jackie! Back to the beach for me 😉
Guest Post with the Fearless Homemaker: Skinny Tropical Green Smoothie Recipe
Ah! Do I have an AWESOME guest post for you today! First of all, it’s from Amy, the Fearless Homemaker, who is just the cutest little lady in town. She’s sweet as pie, so incredibly warm and welcoming, and is always there to offer a piece of advice or just say what you need to hear, like commenting “cute!!” on a photo where you’ve just cut your bangs due to a mental breakdown. Amy is awesome. And, she’s a healthy living kind of gal, so y’all are going to want to make this smoothie immediately.
Hi everyone, I’m Amy from fearless homemaker + I’m so excited to be guest posting for Claire today! Like Claire, I love food (especially comfort food + sweet treats) + it’s very important to me to eat healthy, so my favorite recipes are ones that are both delicious AND good for you. Green smoothies have been all over the blogosphere for the last few months + while I love smoothies, I was nervous to try one. Sure, i saw lots of bloggers say how amazingly delicious (+ not vegetably-tasting) they were, but honestly, I sure I wasn’t buying it. However, a few days ago, after seeing yet another green smoothie recipe, my curiosity finally got the best of me, + I decided to make one.
Holy moly, I am SO glad I finally made one. all those past bloggers were correct – green smoothies ARE scrumptious + as promised, you wouldn’t know that there was spinach in there unless someone told you. The smoothie I made was a tropical twist on the classic green smoothie + it is amazing! It truly tastes like something that you’d drink while on a Caribbean vacation – it has bright pineapple notes, a delightful creamy coconut flavor + is bursting with freshness. and the best part? At under 250 calories + full of healthy goodness, it’s something that you can feel great about enjoying, too.
Skinny tropical green smoothie
Yields: 3 1/2 cups (about 2 smoothies), adapted from skinnytaste
Ingredients:
- 3/4 cup light coconut milk
- 6 oz fat-free greek yogurt
- 3/4 cup fresh pineapple, cubed
- 1 ripe medium banana
- 1 cup spinach, packed
- 2 tbsp sweetened shredded coconut
- 1 1/4 cups ice
Directions:
- Put everything into the blender + blend until smooth. Serve immediately.
Nutritional information per serving, as provided by skinnytaste:
Calories: 228
Fat: 7.7 g
Protein: 10.2 g
Carb: 30.2 g
Fiber: 3.9 g
Weight watchers points+: 6 pts
Eat Skinny: Tofu Guacamole
Today is the LAST DAY to enter to win avocados and a gift card! Enter here!
Hey guys!! I’ve got a little more than tofu guacamole on the brain. Which is hard because look at it? It looks so darn good!
But the real news of the day?Erm…notice anything different around here? Hmm? If you don’t, tear yourself away from my incredible writing [HA!] to look around. MY NEW SITE IS HERE!! Aren’t you just IN LOVE WITH IT?? I can hardly type without hitting the caps lock button because I’m that excited. The amazingly talented Carolynn of Two Brunettes made all the pretties that are sparkling in front of your eyes and Otis, the super programmer, made it all work perfectly. I couldn’t have asked for a better team. You guys ROCK.
Okay, so guacamole time! Cha Cha Cha!
I mean, doesn’t it just look awesome? I was eager/nervous to make this recipe because guacamole isn’t one of those things you really mess with. It’s just so good on its own. But, as a girl who loves the healthy side of life and am always trying to sneak a little more protein into my diet, I thought what the heck, I’ll give it a whirl.
As bold as this statement may be, I might not go back to regular guacamole. It’s so flavorful and so filling! Tofu doesn’t have any flavor on its own, so all you get are the amazing health benefits (like added protein) and a thicker texture. Which is key because my chips are always breaking in guacamole. I know, first world problem.
Mouth watering yet? I hope so! Well, if you just can’t live another day without this dip (trust me, I’ve had it, and you can’t), head on over to FABULOUS FOODS for the recipe!
While you read this, I’m 35,000 feet above ground on my way to Jamaica!! So I can’t stay and chat long. But guys! Have a lookski around my pretty new site! Play with the fun pages! Oh and BE SURE TO CHECK OUT MY JUNE SPONSORS! There on the right hand side, underneath my ads. Those ladies are the bomb.com.
Nutritional information per 1/4 cup serving:
Calories: 145
Fat: 12 grams
Carbohydrates: 6 grams
Fiber: 3 grams
Protein: 5.83 grams
Weight Watchers Points: 4
Eat Skinny: Boozy Strawberry Lemon Popsicle Recipe
Make sure you enter to win avocado awesomeness and a Subway gift card here!
Happy Monday! Hope y’all had a great weekend! Mine was spent at the pool on Saturday and in the kitchen yesterday! Whipped up some delicious treats, including crock pot chicken wings, butternut squash mac n’ cheese and THESE amazing strawberry boozy popsicles.
Aren’t they just the CUTEST?? I’m on a MAD boozy Popsicle streak this week, all thanks to work! I made a variety of these pops last week (with orange instead of lemon) and was so addicted, I knew I had to make them again.
Oh, and these little pops are void of ANY ADDED SUGAR. Yep, nothing. Zilch. Not even a smidgen of the white stuff made it’s way into each delicious pop. Because guys, strawberries are sweet enough! You simply don’t need it! However, if you don’t like the tartness of strawberries and lemon together, by all means, add in some sugar!
If the low-sugar didn’t get you excited, how about the fact they are made with pomegranate infused tequila? Does that have your heart beating a little faster? No? How about when I tell you how flipping easy they are to make? Blend, pour into Dixie cups, freeze and pop out!
And guys? Taking them out of the Dixie cups is as easy as pie! Simple let them defrost for a smidge.
Carefully pull them out. (You can use a knife to gently push them away from the cup too or peel the cup away).
Then, tadaa!! You have a boozy pop! So easy, right?
Oh and the very, very best part? Each little pop has under 100 calories. And since it’s filled with fruit, you can have one for breakfast. I won’t tell anyone there’s booze in there.
Boozy Strawberry Lemon Pomegranate Popsicles
Yields about 6 pops.
Prep time: 5 minutes
Freeze time: 5 hours
Ingredients:
- 3 1/2 cups sliced strawberries
- zest of 1 lemon
- 3 1/2 tablespoons lemon juice
- 1/3 – 1/2 cup Pomegranate infused tequila
Directions:
- Place strawberries, lemon zest, lemon juice and tequila in a food processor. Pulse until mixture is smooth. Add additional tequila to taste (or if mixture is too thick).
- Carefully pour mixture into 6 Dixie cups and freeze for about an hour and a half.
- Carefully insert wooden Popsicle sticks into the middle of the Popsicle. Re-freeze for about 3 hours or until set.
- Enjoy!
Nutritional information per ice pop:
Calories: 60.5
Fat: 0
Carbohydrates: 7.5
Fiber: 0
Protein: 0
Weight Watchers Points: 1
Culinary Do-over: Light Cookies n’ Cream Cheesecake Squares Recipe
What’s that you say? ANOTHER post for today? I just had so much to share, there could be no other way! (It’s Friday night, forgive me please). So hi again! I hope you’ve already entered to win some great loot from Subway, including some fresh avocados here on this giveaway! Oh and check out the interview with the MAN himself, Chef Robert Irvine! and send him a little tweet saying ya did, alright?
This post has little to do with avocados. Actually, nothing really. And, it’s not the world’s BEST thing for you ever. But guess what, we all need a little oreo fudge cheesecake squares every once in a while. I mean, I’m REALISTIC after all, right?
I mean, look at them? Don’t you agree? Now, the reason for making these is simple. Last year, I tried and I failed. MISERABLY. Oh and Foodbuzz chose me, along with other tastemakers, to participate in their Frigidaire culinary do-over challenge! I knew now was the time to remake these bars.
I mean look at this miserable, pathetic, goopey mess. I mean, it’s heartbreaking right? Compare it to THIS.
It’s like night and day, right friends? Well, there are a few reasons as to why this try worked and that try didn’t. For one, I let them chill longer. The first recipe I chilled for maybe an hour and a half before I dug into them. Hence, the runny mess. Secondly, I sort of adapted the recipe and referenced another one from my lovely friend Table for Two. This reduced the eggs and added another thickening agent, some 2% Chobani!
I’m SO pleased with the turnout. You know, I’m sort of a raving stark mad lunatic perfectionist when it comes to my recipes. I don’t take recipe fails lightly. As you’ll read here, I take it as a blow to me. So, now that I’m being challenged to make these into something edible and beautiful, you best believe I’m going to grab that symbolic bull by it’s horns and TACKLE IT.
And I did it! Another edit I made to both recipes was I subbed in lighter ingredients to make this a little less guilty of an indulgence. I used light cream cheese, 2% yogurt instead of sour cream and used 1/4 of the number of Oreos. It’s still not something you can eat 20 of (unlike these healthy PB jelly bars) but it’s a treat you can enjoy without feeling bad about it.
And really, isn’t that what life is all about, anyway? Plus, you can’t go wrong with a dessert made from Oreos that only has 5 Weight Watchers points per square.
Lighter Cookies N’ Cream Cheesecake Squares
Yields about 14 bars.
Prep time: 15 minutes
Cook time: About 50 minutes
Recipe adapted from Two Peas & Their Pod & Table for Two.
Ingredients:
For the crust:
- 18 Oreo cookies
- 2 tablespoons unsweetened applesauce
- 1 tablespoon unsalted melted butter
For the filling:
- 1 1/2 8 ounce packages of light cream cheese
- 1/3 cup 2% Chobani
- 3 1/2 tablespoons white sugar
- 1 egg
- 1/2 teaspoon vanilla
- Dash of salt
- 6 – 8 Oreos, chopped finely
Directions:
- Preheat oven to 325 degrees F. Line an 8 x 8 baking dish with parchment paper with a bit of overhang so you can easily remove the bars.
- To make the crust, place Oreos in a food processor and pulse until crumbly. (Will resemble sand). Add in applesauce and butter. Pulse again until mixture is moistened. Using a spatula, press the crust mixture into the parchment paper, being sure to reach the corners. Bake for about 10 – 12 minutes, or until crust hardens a bit. Set aside.
- To prepare filling, add cream cheese and yogurt to a large mixing bowl. Beat on high or until mixture is creamy. Slowly beat in sugar, egg and vanilla. Add salt and beat until mixture is combined. Using a wooden spoon, stir in 3/4 of the oreo cookie mixture. Pour filling over the crust, using another spatula to spread and cover the crust completely.
- Sprinkle with remaining Oreos and bake for about 35 0 42 minutes, or until firm. Immediately chill for at least 3 – 4 hours. Cut bars, serve and enjoy!
Nutritional information per bar:
Calories: 180
Fat: 10.1 grams
Carbohydrates: 18.7 grams
Fiber: 1 gram
Protein: 5.14 grams
Weight Watchers points: 5
This post was sponsored by Frigidaire. When you share your own do-over moment on Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. Programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.
