Tag Archives: red pepper

Blackened Cumin-Cayenne Tilapia

29 May


It was time for a new tilapia recipe.  Between a tilapia dish Bryan makes using lemon juice and old bay (I’ll share that one sometime- it tastes like crab ultimately!) and my tried and true tilapia recipes, I was in search of a recipe using some other spices.  This Cooking Light recipe meets the mark and could not be easier to prepare.  3 steps to delicious, my friends!  The cayenne does give a little kick so be prepared particularly those of you sensitive to a little heat.  Per other recipes you’ve seen from me, I guess it is no secret how much I love a sweet potato with marshmallows atop, huh?  It went with the fish quite well if I do say so myself.


  • 1 tablespoon olive oil
  • 4 (6-ounce) tilapia fillets
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


  1. Preheat broiler.  If you don’t have a broiler, preheat oven to 325 degrees.
  2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray.                                                                        IMG_20130514_200000_906
  3. Broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.  Alternatively, you can bake the tilapia for around 10 minutes at 325 degrees.

Skinny Cilantro-Garlic Shrimp in Coconut Milk

29 Mar


Have you been observing Lent?  Congratulations to those who have and those who have not been eating meat on Fridays.  If you’re a vegetarian or vegan it probably was not too tough for you, but us carnivores have a little challenge remembering that chicken, beef, pork etc. may not make participate in our meals on these days.  Remember that while I’m not married to observing Lent and the meatless Fridays tradition, I do generally follow it since I eat with Bryan most Friday nights.

Here is one more dish that is quick and super tasty for your last meatless Friday!  The tomato-coconut broth is velvety smooth and tastes indulgent, but this is a Skinnytaste recipe so your fat content is far less than what you might assume as you munch away (10 g fat/ servings with 4 total servings in this recipe).  Have a fabulous Easter weekend!


  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)


  1. In a medium saucepan, heat  OO over a low heat. Add red peppers and sauté until soft (about 4 minutes).
  2. Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  3. Add tomatoes, coconut milk and salt to taste.
  4. Cover and simmer on low about 10 minutes to let the flavors blend together and to allow the sauce to thicken.
  5. Add shrimp and cook 5 minutes. Add lime juice.
  6. To serve, divide equally among 4 bowls (or 2 for double servings.  You’re looking at around 520 calorie meal if you have 2 servings/person like we did) and top with scallion greens and remaining cilantro.

Stuffed Red Bell Peppers

20 Aug

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Growing up I was not a fan of peppers or onions.  When my Momma would make stuffed peppers for the fam, she prepared mine sans pepper and onion.  Basically I was eating the ground meat and seasoning.  The best part was that she made my little meatloaf concoction into the shape of a heart.  I will never forget that!  Now my taste has matured at least a little- I still am not a huge onion fan. I now like peppers though so I thought I’d try this for the first time all out.  There are many renditions of stuffed peppers, but I liked this one from Yummly as I had most of the ingredients already and it seemed easy to follow.  I hope you like it!  It is good for 2 and lunch left-overs.


  • 4 medium- large sized red bell peppers
  • 2 TBSP olive oil
  • 2 cups onion, chopped (went with Vidalia because I can handle the sweet)
  • 6 TBSP fresh parsley, chopped
  • 3 garlic cloves, minced
  • 3/4 cup brown rice, cooked and cooled
  • 1 TBSP paprika
  • 1 1/4 tsp salt
  • black pepper
  • 1/4 tsp ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 lean ground turkey or beef
  • 1 egg


  1. Cut off the top 1/2 inch of pepper, set asides tops, and scoop out the seeds and cavities.  Remove stems from the top of peppers and throw away.  Finely chop the remaining parts of the pepper tops.
  2. In a large skillet, heat up olive oil over medium heat.  Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften- around 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then turkey (or beef) and egg.
  3. Fill pepper cavities with raw turkey (or beef) mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes.
  4. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is cooked through and firm- around 20 minutes.

Red Pepper and Goat Cheese Frittata

13 Aug

I’ve always known eggs are a top notch breakfast choice for that perfect combo of good fat and protein.  My trouble is that I don’t LOVE eggs.  I can learn to though assuming I can make them interesting.  I don’t mind the occasional hard boiled egg accompanying the rest of my breakfast or a banging omelet.  I’m really trying though.  Last week, I had 2 hard boiled eggs and a broccoli and reduced-fat cheddar frittata.  That is huge for me!  Quick lesson for those who don’t know exactly what frittatas are.   Frittatas are simply baked omelets.  You cook the eggs long enough for the bottom to settle/ come to a golden brown and then skip the flip.  Instead, you stick the pan right in the oven and broil for about 3 minutes more.  My inspiration for the Red Pepper and Goat Cheese Frittata  actually came from something a character in the Bourne Ultimatum ordered in a scene staged at breakfast.  Watching that movie (and the other two in the Bourne saga) prepared me the Bourne Legacy and gave me this delicious breakfast idea.  I halved this recipe since I was making for just two.


  • 4 eggs
  • 1/2 tsp dry oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 TBSP olive oil
  • 1/2 cup red bell pepper, diced
  • 1/4 cup goat cheese, crumbled


  1. Position rack in the upper most rack of the oven and preheat the broiler.
  2. In a medium bowl, whisk eggs, oregano, salt,  and pepper.
  3. Heat olive oil in a large, nonstick frying pan over a medium heat.  Add bell pepper once hot and saute for 1 minute.
  4. Add egg mixture over the red pepper ensuring your red pepper is evenly distributed for the final frittata product.
  5. Lift edges of frittata to allow uncooked egg to flow underneath.  In 2-3 minutes, egg should be a golden brown underneath.
  6. Dot goat cheese evenly and put your frittata (in the pan) into the oven for about 3 additional minutes.  You can leave the oven cracked open.

7. Remove from oven with a hot mitt and let stand for 3 final minutes before serving.

Creole Shrimp with Garlic and Lemon

10 Aug

Happy Friday All!  So full disclosure I’ve actually made this one twice now, but the first go around I was simply so ravenous that taking pictures of the whole prep process just wasn’t feasible.  We’ve all been there, right?  Those times where nothing can stand between you and eating.  BUT I cooked it again so that should speak to how yummy it is.  I stumbled upon this recipe as I was in search of a lemon garlic shrimp recipe with a little different spin than I had made before.  This one not only fit the bill but added a creole spin to it.  BONUS!  It is also pretty easy peasy with 4 servings in just 30 minutes.  I’m confident it will be a do over recipe for you too.


  • 1 lb shrimp, shelled and deveined ( I de-shelled the shrimp, matter of preference)
  • 1 1/2 TBSP minced garlic
  • 1 TBSP Creole seasoning ( I used Lite Tony Chachere’s)
  • 1 red bell pepper, finely chopped
  • 2 TBSP olive oil (recipe called for vegetable oil, but I can’t get enough of OO!)
  • Juice of 2 lemons
  • 1/4 C chopped parsley (I used a few TBSP dry parsley)


1. In a medium bowl, toss shrimp with Creole seasoning, red pepper, and garlic until the shrimp is evenly coated.

2. In a large skillet, heat oil over a medium high heat.  Add your shrimp and red pepper mixture and cook on each side until shrimp is just white throughout.  This takes around 2-3 minutes each side.

3.  Add lemon juice and parsley, stir, and serve.

Problem: Bathing suit season in a few days! Solution: Spicy Teriyaki Chicken Salad

24 May

No need for stress or flavor-lacking meals when you can whip up this asian-inspired Spicy Teriyaki Chicken Salad!  Eat things like this and your bathing suits will warmly welcome you to wear it 🙂  This recipe reflects 1 serving. 


For the Chicken:

    • 1- 5 oz. chicken breast, cut into bite-sized pieces ( I love Perdue’s Perfect Portions to keep it reasonable portion-wise.)
    • Kikkoman Low Sodium Teriyaki Sauce
    • Kame Sriracha Sauce
    • 1 TBSP Olive or Vegetable Oil

For the Salad:

    • 2-3 cups of salad mix. (I recommend Dole’s Greener Selection mix with its crisp mixture of romaine and iceberg lettuce.)
    • Apprx. 1/2 of a red pepper, chopped
    • Handful or so of sugar snap peas, raw
    • 1/2 cup canned mandarin oranges in pear juice, drained
    • 1-2 TBSP Almond Accents Honey Roasted Almonds (40 calories/ 1 TBSP.  I used a little more than 1 TBSP, but less than 2.)
    • 2 TBSP Ken’s Lite Asian Sesame Dressing


1. Place bite-sized chicken pieces in a shallow dish and add 2 parts of your teriyaki sauce to 1 part of your Sriracha sauce.  It should cover the chicken and allow for an additional thin layer of marinade in the dish.  Throw it in the fridge for about a half hour.







2. Meanwhile, rinse your salad mix to refresh and drain.  Add red pepper, sugar snap peas, and mandarin oranges. 

3. In a medium-sized saucepan, heat your oil on a medium-high heat.  Add your marinated chicken and cook thoroughly, about 5 minutes.   







4. Add chicken to your assembled salad followed by your almonds and dressing. 

5. Toss and enjoy!