kaceytess

Caprese Sandwich

Ingredient List:

Sliced sourdough bread

4 tbsp pesto (I bought mine in the refrigerated section by the premade pasta)

2 tomatoes sliced

1/4 C fresh basil

1 fresh mozeralla round sliced into 1/4 pieces

1 tbsp balsamic vinegar

Olive oil

Sea salt

Black pepper

Method:

Turn oven on low broil

Prepare a baking seet lined with foil

Spread 1/2 tbsp on a piece of bread

Top with basil

Place tomatoes and cheese

If wanted place another slice of bread

Repeat steps

Brush top of sandwich with olive oil

Sprinkle with sea salt and pepper

Broil for about 5 minutes until cheese is melted and bread is browning

Enjoy!

Cap

{healthy} Alfredo

Ingredient list:

1 head a cauliflower softened by steaming or cooling in the microwave

1/2 C hot water

1 Tbsp fresh rosemary

1/2 C shredded Parmesan cheese

1 tbsp better than bullion (vegetable flavor)

1 tsp sea salt

1 tsp black pepper

Method:

Cook cauliflower

Add cauliflower, water, Rosemary, cheese, bullion, salt and pepper to blender

Blend well until creamy and smooth

Serve over pasta or freeze

Enjoy!

{gluten free} Nachos

Ingredient List:

1 large zucchini sliced into 1/4” pieces

1/2 C mexican cheese blend

1 can black beans rinsed

1 tomato chopped

1 avocado chopped

1 ear of cooked corn cut off the cob

1/4 C salsa

Cilantro chopped

Sea salt

Chili powder

Method:

Grill zucchini (I used a George Foreman) until starting to brown about 3-4 minutes

Top with cheese and all other toppings

Add any other topping you have on hand

Cheese should melt if you put it on right out of the grill, if not bake at 350 until cheese is melted

Enjoy!

Print Recipe

Broiled Black Cod

Ingredient list:

1 lb black cod cut into 4 equal portions

1 tbsp soy sauce

2 tbsp white wine vinegar

1 tbsp honey

1/2 lemon (juice)

1 tsp toasted sesame oil

Method:

Mix soy sauce, vinegar, honey, lemon and sesame oil together

Place fish in a ziplock and pour marinade over the fish

Refrigerate for at least 30 minutes

Turn oven to broil

Line a baking sheet with foil and spray with non-stick spray

Place fish on baking sheet

Pour remaining marinade over fish

Bake for 8-10 minutes until opaque and golden brown on top

Enjoy!

Serves 4

Print Recipe

Honey-Peach Tart

Ingredient List:

1 refrigerated pie crust

1 C sliced + peeled peaches

1 C strawberries sliced

2 tbsp fresh basil chopped finely

1/2 lemon (juice)

1 tbsp sugar

8 oz room temp cream cheese

2 tbsp flour

2 tbsp + 1 tsp honey

1 egg white

Cinnamon + sugar to dust crust

Method:

Heat oven to 400

Line baking sheet with parchment paper

Spray with non stick cooking spray

In a large bowl combine peaches, strawberries, basil, lemon + sugar

Combine cream cheese, flour + honey

Place pie crust on parchment paper and fold in edges

Spread cream cheese mixture evenly over pie crust

Pour on peach mixture

Brush crust with egg whites

Sprinkle with cinnamon and sugar if wanted

Bake for 20-25 until golden brown

Enjoy!

Serves 4

Print Recipe

Baked Zucchini Chips

Ingredient List:

2-3 zucchini’s sliced

1 C panko

1 tsp sea salt

2 tsp chili powder

1 tsp dried parsley

1 tsp dried thyme

Method:

Pre-heat oven to 350

Prepare a greased baking sheet or place parchment paper on a baking sheet

Mix panko + all seasonings in bowl

Press panko mixture firmly into each zucchini slice

Place on metal rack

Bake for 10-15 minutes on each side until golden brown and cooked all the way through

Enjoy!

Print Recipe

Lemon on lemon on lemon kind of night. I can never get enough lemon, I add it to almost everything. I decided instead of adding it as an afterthough tonight I would spotlight it. I put lemon in the panko breading for this fish and added it to the jasmine rice. I have a garden full of mint and wanted to include that also. This meal leaves you feeling refreshed but satisfied. I hope you enjoy it as much as I did!

Ingredient List:

4 pieces of cod fish

1 C panko

1 lemon (juice + zest)

2 tbsp olive oil

1 tsp sea salt

1 tsp lemon pepper

1 tsp dried parsley

1 tsp dried thyme

Method:

Pre-heat oven to 350

Mix panko, oil, salt, pepper, parsley + thyme in a medium bowl

Press panko mixture firmly into each piece of cod

Place on metal rack

Bake for 15-18 minutes until golden brown and cooked all the way through

Enjoy!

Print Recipe

Summer Orzo Salad

Orzo is a great option for people who are gluten intolerant. This salad is quick, easy and much healthier than traditional pasta salad. Add any greens or fresh herbs you have on hand, this salad is very versatile.

Dressing:

2 Tbsp stoneground mustard

2 Tbsp white wine vinegar

1/4 C extra virgin olive oil

1 Tbsp honey

Sea salt

Black pepper

Salad:

1 Tbsp olive oil

3 C cooked orzo

1 Zucchini chopped roughly

1 Cucumber chopped roughly

1 C sugar snap peas halved

1 Jalapeño sliced thinly

1/4 C basil chopped finely

Sea salt

Black pepper

Method:

Whisk together all ingredients for dressing and set aside

Cook orzo according to package

Drain, mix together with dressing

In a large skillet heat oil over medium

Add zucchini, snap peas, and jalapeño

Cook for about 5 minutes until zucchini is starting to soften

Add zucchini mixture, cucumber, sea salt and pepper to orzo

Refrigerate for at least 30 minutes

Enjoy!

Print Recipe

Southwestern Quesadilla

Southwestern Quesadillas

I remeber eating a quesadilla like this in the town I grew up in. They gave you BBQ sauce to dip it in, and I’ve been dipping quesadillas in that ever since. See my previous blog post to find a recipe for homemade gaucamole which goes perfect with these.

Ingredient List:

1 tbsp olive oil

1 white onion sliced thinly

2 jalapeños de-seeded and sliced thinly

1 package of sliced baby bella mushrooms

1 ear of corn cooked and cut off cob

1 tbsp chili powder

1 tsp sea salt

1 tsp paprika

1 C mexican blend cheese

8 whole wheat tortillas

Method:

Turn broiler on low

Line a baking sheet with aluminum foil

In a medium skillet heat oil over medium

Add onions and peppers and cook until starting to turn translucent about 5 minutes

Add mushrooms and seasonings

Cook an additional 5 minutes until mushrooms are soft

Split mushroom mixture between 4 tortillas

Sprinkle with cheese

Top with tortillas

Broil each side on low for 3 minutes or until browning

Enjoy!

Serves 4

Print Recipe

Sriracha Crab Roll with Fried Avocado

Ingredient List:

2 oz lump crab meat

(I found mine in the refrigerated seafood section at my local grocery store)

1 tbsp Sriracha

1-2 tbsp non fat greek yogurt or mayo

2 large dill pickle spears chopped

1 tbsp dill pickle juice

4 green onions chopped

1 large avocado cut into spears

1/2 C panko

1 tbsp olive oil

1 peeled cucumber sliced thinly

2 tbsp rice wine vinegar

Romaine lettuce

Sea salt

Black pepper

Dinner rolls

Method: Makes 6 rolls

In a medium bowl combine crab, Sriracha, yogurt, pickles, pickle juice and onions

Cover with plastic wrap and refrigerate

In a plastic bag or small bowl combine cucumbers and vinegar, let marinade while making the avocados

In a small bowl combine bread crumbs, salt and pepper

Toss avocados in bread crumbs

Heat oil over medium and add avocados

Fry on each side until golden brown, about 3 minutes per side

Place lettuce on dinner roll, top with crab salad, cucumbers and avocados

Enjoy!

Print Recipe

Author: kaceytess

Caprese Sandwich

{healthy} Alfredo

{gluten free} Nachos

Broiled Black Cod

Honey-Peach Tart

Baked Zucchini Chips

Panko-Lemon Cod

Summer Orzo Salad

Southwestern Quesadilla

Sriracha Crab Roll with Fried Avocado