July 27, 2010 @ 8:33 am | Filed under: Food and Drink

Ingredients 

• 3/4 cup cornmeal
• 1 1/4 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons red pepper flakes (adds an extra “kick” – you can leave it out if you want!)
• 1 cup milk
• 1 eggs, beaten
• 1/4 cup oil
• 1 (15 ounce) corn, drained
• jalapenos, chopped, to taste (I like a LOT, Mike – not so much!)

Directions

1. Mix cornmeal, flour, baking soda, salt, and red pepper flakes together. Add milk, egg, sugar, oil, corn and jalapenos.
2. Pour into heated and oiled cast iron skillet (I used the wedge cast iron pan that belonged to my grandmother).
3. Bake for 25 minutes at 400 degrees.

This is a SCRUMPTIOUS recipe – ENJOY!!

Tags: recipes, Tasty Tuesdays

July 13, 2010 @ 6:17 am | Filed under: Food and Drink,The Fit Life

• 1 pound uncooked boneless, skinless chicken breast
• 1/2 medium pineapple   
• 1 medium green pepper
• 1 medium sweet red pepper
• 1 large onion
• 1/4 cup pineapple juice, or orange juice
• 3 medium garlic clove(s), minced   
• 2 Tbsp low-sodium soy sauce   
• 1 tsp olive oil   
• 2 spray(s) cooking spray
• 2 cup(s) cooked brown rice, kept hot

Instructions: Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours. Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.) Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they’re cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving. Weight Watcher recipe – 6 pts per serving

Tags: healthy recipes, Tasty Tuesdays

July 6, 2010 @ 6:28 am | Filed under: Food and Drink,The Fit Life,Uniquely Me

• 8 oz whole wheat short tube-shaped pasta
• 1 sweet red bell pepper
• 1 yellow bell pepper
• 3 garlic cloves, minced
• 1 lemon
• 1 tsp dried oregano
• 1/3 cup extra virgin olive oil
• 3 Weight Watcher mozarella string cheese sticks
• 1/2 lb cleaned, cooked shrimp

Preheat broiler. Bring a pot of salted water to a boil. Add the pasta and cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan and broil until charred, 7 – 8 minutes. Transfer peppers to a bowl, cover and set aside about 5 minutes until cool enough to handle.

Marinate shrimp in 1 tbsp olive oil, 3/4 tbsp balsamic vinegar, 1/8 cup water, and 1/2 tsp. desired herbs & garlic.  Place all in zip-lock bag, massage well, and then chill in refrigerator for at least 30 minutes.

Peel the roasted peppers and slice into strips; transfer to a large bowl.  Chop mozarella into bite size pieces. Mix the pepper strips with the mozarella, basil, pasta, 1 tsp salt, and pepper to taste; toss.

In a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, salt, black pepper and garlic. 

Pour dressing over pasta and vegetables and toss thoroughly to coat. Add marinated shrimp. Cover and chill about 2 hours.

Yields about 1 cup per serving.

Light, healthy, delicious!!!

Tags: healthy recipes, Tasty Tuesdays