Archive for the ‘Dinner’ Category

Halibut Foil Dinner

Hi guys!  Here’s a yummy fall dinner for you guys to throw on the grill!  Just a warning, I have a crazy week and will be out of town next week.  I will try to get posts up when I can but you may not be hearing from me much for the next little while!

2 sheets (12”x18”) foil
1 (15oz) can any kind of beans, drained and rinsed, (I used butter beans and chick peas)
3 Roma tomatoes
8 oz fish, we use Orange Roughy
½ t. lemon pepper seasoning
1 lemon, sliced

  1. Preheat grill to medium-high.  Fold foil sheets in half lengthwise to crease, then unfold.  Lightly coat the foil with cooking spray.
  2. Divide beans in half and spoon onto foil in the center of the right half.  Layer each with half the diced tomatoes and basil.  Place a portion of fish fillet on top.  Sprinkle fish with lemon-pepper seasoning and top with lemon slices.
  3. Fold foil over the top of the halibut, leaving room for air circulation.  Close packet by double folding the 3 open foil edges.
  4. Place foil packets on grill.  Grill until halibut is opaque throughout, about 14 min.
  5. Use tongs to remove foil packets from grill.  Open packets carefully and spoon contents onto plates.





 (This recipe is modified from a Body for Life recipe)


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Italian Chicken Pasta Toss


Italian Chicken Pasta

6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
½ pound boneless, skinless chicken breasts cut into 1-inch strips
2 t. olive oil
1 large garlic cloves, pressed
½ c. frozen peas
1 t. Italian seasoning
1 t. salt
¼ c. grated fresh parmesan cheese (optional)

  1. Cook pasta according to package directions; drain and keep warm.
  2. Meanwhile, dice tomatoes and chop onion.  Slice zucchini.  Cut bell pepper into thin strips and chicken crosswise into 1-inch strips.
  3. Heat oil in skillet over medium-high heat until hot.  Press garlic into skillet using a garlic press.  Add chicken.  Stir-fry 5 minutes or until chicken is no longer pink, turning occasionally.  Reduce heat to medium.  Add onion, zucchini, bell pepper, peas, seasoning and salt; stir-fry 2 minutes.  Add tomatoes; heat 1-2 minutes, stirring gently until heated through.  Remove from heat.
  4. Stir in warm pasta.  Sprinkle grated parmesan cheese over pasta.  Serve immediately.


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Layered Meatloaf


Layered Italian Meat Loaf

 1 lb extra lean ground beef  (96/4 lean preferably)
1 8oz can tomato sauce with basil, garlic and oregano
1 egg
1/2 c. Progresso Italian style bread crumbs
1 t. garlic powder
¼ t. pepper
1 c. shredded Italian cheese blend (4 oz)
1 box (9oz) Green Giant frozen spinach, thawed, well drained

  1. Heat oven to 350 degrees.  Spray 9×5-inch loaf pan with cooking spray.  In large bowl, mix ground beef, ½ c. of tomato sauce, the egg, bread crumbs, garlic powder and pepper.  Pat half of meat mixture in pan.
  2. Sprinkle ½ cup of the cheese over meat mixture.  Spread spinach over cheese; sprinkle with remaining ½ c. cheese.  Pat remaining meat mixture on top of cheese.  Insert ovenproof meat thermometer so tip is in center of loaf, if desired.
  3. Bake uncovered 1 hour to 1 hour 15 min or until thoroughly cooked in center and thermometer reads 160 degrees.  Run knife around edges of pan.  Place serving platter upside down over pan;  turn platter and pan over.  Remove pan.
  4. In small microwavable bowl, microwave remaining tomato sauce, loosely covered, 30-60 seconds or until hot, pour over top of meat loaf.


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Ginger Teriyaki Fish Steaks

 Here is a Happy Labor Day bbq recipe for you guys!


This fish is so easy to make and is loved by fish lovers and non fish lovers alike!  Give it a try even if you’re nervous about it.  It tastes like it should be served at a restaurant!  I served the fish with watermelon, grilled eggplant and a couscous blend from Trader Joe’s.


¾ c. Kikkomon Teriyaki Marinade and Sauce
2 T. Brown sugar
1 t. fresh ginger or ¼ t. ground ginger
4 fresh fish steaks, 1 inch thick (halibut, mahi-mahi, striped bass, or we always use orange roughy)

  1. Combine marinade, sugar and ginger.  Remove ¼ c. marinade for later.
  2. Marinate for at least 30 min.
  3. Grill fish and serve with remaining sauce.



Don’t forget to be thinking of website names for me and enter this giveaway when you think you’ve got a winner!

Love the ideas so far and it’s going to be hard when I finally have to make my decision.  (FYI, The contest will be won with a random number generator.  You will be entered into the contest just by giving me an idea because I’m THAT nice.)

I’ve thought of one, too.  What do you guys think of “Lindsey the Fit Coach” and my online training services can be called “Coaching” which is really more applicable than saying “Personal Training” since it’s not one-on-one… 

What do you think?

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Here is another recipe from “Squeaky Gourmet”, the cookbook I have the pleasure of reviewing.  This grilled chicken had such a refreshing and light flavor and the whole family loved it!  Even my kids ate every bite I gave them. 



1/2 cup chopped fresh basil (4 T. dried)
1/2 cup canned low sodium chicken broth
1/4 cup lime juice
1 T. honey
2 t. dijon mustard
2 garlic cloves-mashed
1/2 t. salt
dash pepper

Put all of this in a large ziploc with 4-6 thawed chicken breasts.  Allow the chicken to marinate for at least 3 hours.

Heat your grill to medium heat, then turn down your heat and cook the chicken over low to medium depending on how hot your grill is.  Cook until there is no pink in the center. 

This chicken is GREAT for a summer bbq!  I hope you all try it!  If you want to order “Squeaky Gourmet” go here.  Use the code Squeakyfor10 to save $10 off the cover price!

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Tropical Fish Salad

P1020481This salad is one of my husband’s favorite dinners but we cooked the fish a little differently tonight and it was great.

We always use orange roughy because we love the light flavor and lack of real fishiness to it.  We sauteed it in a teeny bit of coconut oil, garlic, lime juice and chopped onion.  We then threw it on a big salad of romaine with avocado and balsamic vinegar.  It is so good and light tasting.  This is a perfect summer dinner!


I posted this on my post yesterday but for some reason it posted on the day I wrote it which was last week.  So it is down a little ways.  In case some of you didn’t see this little blurb on stevia, here it is again:

I have received a few comments asking about Stevia.  Stevia is an all natural, calorie free sweetener.  It is similar to Equal, Splenda, etc, but it is natural and from the leaves of the Stevia plant.  It has neglegible effects on blood sugar levels and there isn’t the wonder (or certainty, in some people’s cases) about whether or not is bad for you, causes cancer, what have you. 

You can purchase this in liquid, dropper like form at any health food store but I prefer to buy the brand Truvia.  It comes granulated and in packets and best of all, they carry it Walmart (in addition to health food stores).  The taste is great and it is very inexpensive and convenient.  I love me some Truvia! 

If you guys have any more questions about this staple in my diet, let me know!

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I threw this together the other night quite randomly and I LOVED it!!! 

I started by scrambling some eggs, one whole egg and two whites to be exact, with some veggies, brocolli, onion and zuchinni to be exact, again.  After this was all scrambled and cooked I threw it over 1/2 cup of cottage cheese and topped with 1/2 T. real maple syrup.  The syrup gave it a yummy breakfast sweetness.  Brandon topped his with salsa so whichever way you want to go with it will be fantastic!


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