Swai Fillets

another pouch pocket fish dinner...love parchment paper...need to omit the butter and oil for a low calorie dinner...veggies add a lot of taste to replace them in this dish...
each fish pouch is 4 points...love that!!!

swai fillets
1 small can V-8
salt
pepper
cayenne
1 yellow onion slice through my mandolin
4 cloves of garlic finely chopped
7 small mixed color baby bell peppers slices through my mandolin
1 lemon for the juice

add all ingredients on top of the fish and fold your pouch...my other fish recipe says how to do this to save me time on the details... take a look...having this with the shrimp cocktail salad that I posted earlier along with a 3 oz baked potato topped with the juices from the fish pouch...no butter needed...mmmmm 7 to 8 point dinner...my potato was a little bigger than 3 oz.

Shrimp Cocktail Salad

creation again but now they need to be low calorie and low fat, so its all about flavor...I just eyeballed all the ingredients below...so take the measurements with a grain of salt...use your own pallet to taste and tweak it were necessary...

2  pounds or so of little cooked pink fresh water shrimp

1/2 cup ketchup

1 Tbs horseradish

a guzzle or two of Worcestershire

a few squirts of sriracha hot chili sauce

2 cloves garlic chopped finely

squeeze  or two of  fresh lemon juice 

lemon peel of 1 lemon

mix all together and taste...see if it needs a little of this or a little of that...

3 romaine lettuce heads cut in half and rinsed

1 bunch of green onions/scallions chopped

1 bunch of radishes sliced

balsamic vinegar 

when plating I give the lettuce half a rough chop...

serving the shrimp on top of the lettuce topped with the green onions and radishes...a dash of balsamic

1/2 cup shrimp is 1 point plus another for the sauce= 2 points total including the salad and vinegar 

Shrimp and Green Beans

1 2 lbs bag of shrimp
1/2 yellow onion sliced
3 cloves of garlic
1 Tbls butter
2 Tbls olive oil
sprinkle of  Herbs De Provence
salt
fresh cracked pepper
chili flakes
fresh squeeze of lemon
lemon peel

get your butter and oil heating...add your slices of onions...peel and rinse your shrimp add to pan...crush your garlic right over the shrimp...add your seasoning and lemon juice...stir till done...add your fresh peel over the top...cooks quick...2oz or about 10 shrimp 1 point... plus I count 1 point for the oil and butter=2 pts for 2oz

1 2 lbs bag of fresh green beans
7 little mixed bell peppers rinse seeded and sliced
1/2 yellow onion slices
1 clove of garlic
1 Tbls butter
1 Tbls olive oil
salt
fresh cracked pepper
1 cup water

get your butter and oil heating add your onions and sliced peppers...rinse and trim you green beens...add to pot...crush your garlic and add your seasoning...stir for about a minuet or two...then add the water and cover...when tender to your liking turn off the heat...we like a little crunch...1 point for the butter and oil...green beans are free

served with a small 3oz baked potato or smaller 1 point... I add a few teaspoons of the shrimp juice instead of butter...= 2 points

Hominy and Bean Salsa

New one for yah....amazing salsa...feeds alot of people...full of fiber...and easy...only 3 points for a half a cup if you are doing WW...

1 large can of  Hominy 108oz.
1 can pinto beans 30oz
2 bunches of green onions/scallions chopped
1 bunch of cilantro
a sprinkle of garlic salt
1/2 a bottle Italian dressing

tortilla chips

drain and rinse your hominy and beans then add to a big bowl...rinse and chop you green onions...rinse and tear off your cilantro...chop if you want it finer...add to your bowl of hominy and beans... sprinkle with garlic salt...not to much your chips have enough salt on them...then add your Italian dressing and mix well...sooooo good!!!!!

Jr singing at Ripona Christian Fellowship...

Jr singing at Ripona Christian Fellowship...

Deviled Eggs and Hot Link Sandwiches

What do you do when you don't feel like shopping or eating out... Rummage through the frig to see what you have at the end of the week...Being that last week was Easter Sunday we had boiled a lot more eggs for the week than usual...hard boiled eggs are great to have on hand...anyhow took all the eggs about 15 of them and mashed them and added a few big scoops of mayo,  a sprinkling of salt, some fresh cracked pepper and a dash or two or three of celery salt...mixed together and its ready for your nice soft pieces of wheat or white bread...in this case soft potato bread...but wait there was hot links from earlier this week that we didn't BBQ...sliced them down the middle and fried on both sides...wa la...a new creation...it may not be the pretties sandwich but man its so quick, easy and good...who doesn't like eggs and sausage...

Penne Gorgonzola Alfredo Chicken with Roasted Red Pepper

another creation....delish....love cooking...now I have a way to keep track and share my recipes...just wish I had some fresh basil to chop and add to the top...but the roasted red bell pepper with the Gorgonzola cheese paired great together....enjoy

1 bag of Penne Ziti Rigate
1 Jar Classico Alfredo sauce
1 5oz. tub of Gorgonzola cheese
1 big dollop of sour cream
freshly grated nutmeg
1 red bell pepper roasted
10 pieces of chicken breast tenders
olive oil
pasta water
Parmigiana cheese

Cook your chicken in the olive oil... remove from pan and pour out the liquids from pan...start boiling your water with a pinch of salt...chop your cooked chicken...add the sauce, tub of Gorgonzola, sour cream and nutmeg to the chicken pan that you had drained...bring to a simmer add the cooked chicken...set aside and roast your red bell pepper either in the oven on high broil or on the stove top burner as I did....char the skin all the way around then put in a large baggie or covered bowl to steam off the skin...about 10 minuets long enough for your pasta to cook...then rinse the skin off and take out the seeds and stem and chop...add to your sauce...when your Penne is done... take a ladle of pasta water out and add it to your sauce before draining...drain your pasta add to your sauce and stir...sprinkle a bit of fresh grated parmigiana cheese....let sit a few minuets then serve...

Swai Fillets in a Bag

Tonights dinner is one of our favorites...Swai Fillets (fish) in a bag or should I say pouch (parchment paper), one for each person...rinse and check your fish for bones... tear you parchment paper big enough to fold in half with a couple inches to spare for crimping....fold in half... lay your fish down close to the seam...then take your onion and slice it thin ...I use a mandolin, nice even slices...separate the onions a bit...then lay a few over your fish...(best to make/separate your onions in piles for each piece of fish so its even)...sprinkle with fresh cracked pepper, salt and cayenne...a drizzle of olive oil and a pad of butter with a splash or two of V-8 tomato juice...then start crimping start at one of the seam/folded corners and fold over continue all the way around to the other folded seam, overlapping what you just folded till you reach the end then twist...do this to each fish one at a time and lay them on a cookie/baking sheet...preheat your oven to 400....then put your fish pockets in for about 20 to 30 minuets or so till cooked...serve with your favorite sides...tonight broccoli and a baked potato...the fish turns out so moist and tender...the onions sweet with nicely flavored juices...enjoy

6 Swai fillets

2 medium yellow onions
1 small can of V-8
olive oil
butter
salt
pepper
cayenne

parchment paper

Leftover Chicken Salad Sandwich

Left over chicken....hmmm chicken sandwiches.... Another day, another creation...My son loved it so I had to post it for him...looked through the kitchen to see what I had....shredded up the chicken added 1 Fuji apple chopped, a handful of dried cranberry's and a handful of chopped fresh cilantro...a few scoops of mayo...mix all together to see if you need more mayo...cut a lemon in half and squeeze half of it into your chicken salad and some cracked fresh pepper...stir again and serve on your favorite bread...In my case only had a loaf of regular white bread but still so good...could have used some walnuts or pecans but didn't have any available...but the taste of the apple with the cilantro with the sweet chewiness of the cranberry's...yum....

Chili Rellenos with Spanish Rice

Tonight's dinner...homemade chili rellenos with Spanish rice and beans...oh and the little looking relleno/cheese stick....beans were from a can but still good...the Spanish rice, yes, homemade too...never have I made chili rellenos before though...always wanted to but to afraid to try...I wanted them the way you get them at a good Mexican restaurant, puffy with goodness...and I think after looking up recipes and such and doing a little studying on baking powder on Wikipedia I believe I came up with a winner...although reluctant at first it was a success...I only did 8 chilis you can do more or less...one thing for sure is 1 egg per chili...
The one thing I'd do next time is let them sit on some paper towels for a few minuets then put in the sauce...and serve immediately...we waited around for the kids to get home...would have been way fluffier...they were still amazing though...

8 pablano chilies
block of Monterey Jack cheese
Package of Queso Oaxaca cheese or you can use mozzarella
 flour in a bowl for dredging
8 eggs separated yolks from the white
1/3 cup flour
1 teaspoon baking powder
pinch of salt
Canola oil 1 inch or 2 in your pan
2 can's of Herdez salsa verde or homemade if you have some on hand

First roast your chilies...faster if you put them on a baking sheet in the oven on High Broil being that there are so many...turning so as to not burn them but to char...do this till they are charred all the way around...remove from oven and put into a large baggie to steam the skin...when they are cool enough for you to handle peel the charred skin under running water and pull the stem out and remove all the seeds and ribs...
take both cheeses and cut sticks of cheese 1 of each kind to go into the chili...
but some flour in a bowl to dredge them in...
get your oil heating...med-high heat
take your egg whites and beat with an electric beater till soft peaks form...once formed put to the side and now take your egg yolks and your 1/3 cup of flour, 1 teaspoon baking powder and pinch of salt and mix with the beater...then once mixed fold into your egg whites....
now take your cheese put it into your cleaned chilies and dredge one at a time in the flour and then egg mixture...then into the hot oil...they puff up beautifully...turn a few times till golden all the way around...I lined them in a baking dish onto of some salsa verde till they were all cooked....
I had some left over cheese and egg that I just dredged the cheese in the flour and then into the egg mixture and fried...so yummy...don't like to waste things...In this case the puffy egg batter that I created...Winner!!!

Spanish Rice recipe...

1 medium yellow onion
2 cup of white rice
4 cups of water
4 teaspoons of chicken bullion
small can of tomato sauce
canola oil

add a small layer or your oil to the bottom of your pan...just enough to barely cover it...turn up the heat add your onions and rice...lightly brown your rice and onions...stirring so they do not burn...add your water,tomato sauce and chicken bullion, bring to a boil...stirring... then cover and simmer for about 15 minuets then turn it off for another 10 to finish steaming/cooking....I usually add a handful of whole jalapeno and green bell pepper strips to the water and bullion before cooking...they float on top...tonight I didn't have any...can't wait for fresh ones from the garden this year once again...

Linguica and Asparagus Pasta

Mmmm... Linguica and Asparagus pasta creation...another quick and easy dish of yumminess...had to post it before I forgot what I did...love sharing and posting my creations...hope you enjoy it

1 bag of pasta your choice
3 large linguica's split and cut into bit size pieces
2 lb of asparagus
1/2 cup water
1 can of diced tomatoes
1/2 to 3/4 teaspoon of red chili flakes
cracked pepper
1/2 of a lemon's juice
Zest of 1 whole lemon
hand full of chopped fresh Cilantro
Parmesan cheese

First put on a pot of water to boil your pasta in...while its coming to a boil, chop your linguica and add it to a hot pan on med high heat...wash and chop your fresh asparagus...after your meat is browned add in the asparagus and toss a few times...add water, chili flakes and pepper and cover about 5 to 7 minuets so your asparagus can get tender and the red chili flakes reconstitute...by this time your water should be ready ...add your pasta and time it for the amount that it says....then add your diced tomatoes reduce heat to low...when your pasta is done add it to your mixture and add the fresh cilantro and lemon zest....let  it sit a few minuets for the pasta to soak up some of the juices... sprinkle with grated Parmesan...enjoy

Ensuenos Del Mar

Dad's Place in La Ceiba Honduras...B&B..
Last house on the beach | Dantillo, La Ceiba, Honduras Price range (per night):* $50 - $95

Ensuenos Del Mar

Bar/Lounge
Beach
Free Breakfast
Free High-Speed Internet
Free Parking
Pets Allowed
Restaurant
Suites
Swimming Pool
Wheelchair access

Accommodation Type: Guest house

 Located on the beach w/pool between the airport and downtown La Ceiba Honduras we offer 4 rooms with queen sized beds. All rooms have new beds, a/c and ceiling fans. We have a covered patio under the villa with 5 hammocks and the bar. Our palm fond covered chapas near the private pool is a great way to wile away the hours. Also off the great room upstairs is a screened porch. This description is provided by the B&B/inn.

Shrimp Pasta

Shrimp Pasta...another creation going down in the books...the family says restaurant quality...I say "Thank You"...So easy and fresh tasting with the added lemon zest at the end...love having my own Meyer lemon tree growing in the yard...Can't wait to add/use fresh basil and tomatoes from the garden instead of dried and canned this summer and also make some homemade pasta instead of the store bought...should have also had some chopped fresh basil to top it off and give it some color...

1 bag of your favorite pasta
1 bag of  raw shrimp de-veined and peeled
about 2 Tablespoons of olive oil
1/4 stick of butter
salt and pepper to taste
1/2 teaspoon or so of red chili flakes
1 teaspoon or so of Italian seasoning
1 can of diced tomatoes
Fresh grated Parmesan cheese
Zest of one fresh lemon

Bring your water to a boil while you are peeling your shrimp...once water is boiling add your pasta...don't forget to time it...about 10 min...heat up the olive oil and butter add the shrimp, salt, pepper, chili flakes and Italian seasoning....they cook quickly, you don't want to over cook them...you want your shrimp to be snappy...once nice and pink add the can of chopped tomatoes...let it simmer till the noodles are done...once the noodles are done strain them and add them to your shrimp...sprinkle with the Parmesan cheese and zest your fresh lemon over the top...stir a little and let sit a few minuets before serving so that the pasta has time to soak up most of the juices....then serve...so easy and fast....