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What I Ate AFTER Thanksgiving

Posted on November 28, 2012 by kissmybroccoli

Hey hey hey!

Happy What I Ate Wednesday!

Be sure to check out Peas & Crayons to see all the delicious link ups this week…and as always, a big thanks to Jenn for hosting our weekly party!

I don’t know about you guys, but ever since Thanksgiving, my appetite has been crazy weird…for two days post the day-o-gluttony, I couldn’t stand to even THINK about food for breakfast!

Ice cold chocolate shakes and gingerbread coffee to the rescue!

Surprisingly, this kept me full for hours (thank you tummy for shrinking back to normal-size!), but as lunch and dinner times rolled around, I just couldn’t help myself from digging into the leftovers I had ~~pilfered~~ been sent home with… 😉

Spinach salad with chopped ham, red onion, carrots, and my FAVORITE honey mustard dressing.

Turkey wrap with my Caramelized Onion, Cranberry & Kale Saute

Spinach, cornbread dressing, turkey, and cranberry honey mustard

There was also a KILLER salad of spinach, red onion, cranberry cinnamon goat cheese and turkey with balsamic vinaigrette and a CHEESE-IRIFIC egg white omelet, but both managed to escape the foodie paparazzi. 😉

As far as snacks go, I may or may not be guilty of standing in front of the fridge with a fork and the bowl of my grandmother’s cornbread dressing and well, while I was in there, I couldn’t ignore these babies…

Incredible, edible, and devilishly delicious!

But now, almost a week later, my leftovers runneth empty and I am left to my own ~~devices~~ experiments…

Pumpkin Pie TVP “Fauxmeal”

Because obviously I need more natural self-tanner! 😉

Recipe coming soon!

How have you been enjoying your Thanksgiving leftovers?

What’s the best thing you’ve eaten this week?

Posted in Breakfast, Entree, Holiday, Snacks, What I Ate Wednesday | Tagged chocolate, coffee, eggs, ham, mustard, pumpkin, salad, spinach, turkey, tvp, veggies | 47 Comments

Taco Tuesday!

Posted on November 27, 2012 by kissmybroccoli

Hola amigos!

What is that ONE thing that, whenever you see it on a menu, you just HAVE to order it?

For me, it’s the fish tacos.

Chicken, steak, shrimp, they’re all just fine, but there is NOTHING like the flavor and texture of a juicy fish fillet wrapped in Southwestern spice!

And one of my favorite fishes?

Smooth and buttery, hearty and filling, the steak of the sea…

Swordfish!

*Cue cymbal crash*

Until last week (which is obviously when these pictures were taken given Big Bertha’s current condition), I had never cooked swordfish at home, but after seeing Laura whip up batch after batch, I decided it was my turn to have a little fun. I seriously don’t know what took me so long to make it myself!

Fish is one of the EASIEST things to cook.

It’s so versatile and most varieties don’t even need time to marinade, which is perfect when you want to get dinner on the table in 30 minutes or less!

Chili-Lime Swordfish Tacos with Grilled Corn Salsa

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: broil entrée high fiber high protein swordfish tortillas avocado corn lime Mexican

Ingredients (Serves 4)

For the Salsa

1 cup grilled corn kernels, thawed from frozen (available at Trader Joe’s)*
2 large tomatoes, chopped
1 small onion, diced
1 avocado, cubed
1/3 cup chopped fresh cilantro
1 lime, juiced
salt & pepper to taste

*Cook plain corn kernels with a bit of oil over medium heat for 5 minutes for the same amazing flavor!

For the Tacos

2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne (optional)
1 pound swordfish fillets
1 lime, sliced into rounds
8 whole wheat low-carb tortillas (available at Trader Joe’s)

Instructions

For the Salsa

1. Combine all ingredients in a medium-sized bowl.
2. Allow to set for at least 10 minutes for flavors to meld.

For the Tacos

1. Set oven to low broil and cover a cookie sheet with aluminum foil.
2. Combine spices in a small bowl.
3. Rub spice mixture over all sides of fish fillets.
4. Top each fillet with 1-2 lime slices.
5. Broil for 20-22 minutes or until fish flakes easily with a fork.
6. With a knife, carefully slice fish and divide among tortillas.
7. Top with salsa.

Nutrition facts per TWO tacos with filling AND salsa:

Ha! Try to get THAT at a Mexican restaurant!

Smoky, spicy, melt-in-your-mouth fish topped with a zesty salsa all wrapped up in a warm tortilla…what more could you ask for?

Maybe a bite? 😉

What is your favorite Mexican dish?

Have you ever tried swordfish?

Posted in Entree | Tagged avocado, Mexican, recipe, seafood, swordfish, tacos, Trader Joe's | 18 Comments

Marvelous, Herbed & Eggy

Posted on November 26, 2012 by kissmybroccoli

Happy Monday, my little turkeys!

Did everyone have a good Thanksgiving weekend?

Along with some MARVELOUS eats, there were a few other highlights over the last few days…

I got to dress up for the first time in forever…TWICE!

I feel pretty…oh so pretty…

What do you think? Hair better curled under or flipped out?

I had a good laugh watching my cousin try to dominate a turkey leg half the size of her head…

Go Emma, go!

I got some quality time with my beautiful baby sis…

Of course, we have the hardest time being serious whenever we’re together! 😉

And I got some much-needed downtime…

Nothing says R&R like fuzzy slippers and a four page spread of Channing Tatum while the Food Network plays in the background! 😉

Overall, it was a great weekend filled with good food, family time, and fun…all of which helped to assuage those pangs of grief as Big Bertha lay in my arms and took her final ~~breath~~ shot…

A traditional holiday side…healthified!

I want to thank you all for the kind words for dear Bertha on yesterday’s post and I’d like to take the time to commemorate her final day in the sun…

I ~~love~~ LOVE deviled eggs.

Besides the sweet potatoes, they are the side I look forward to most during the holidays, but I hate it when they are loaded down with heavy greasy mayo and sugared up with gobs of pickle relish. You just don’t need all of that. So I set out to lighten up a traditional family recipe this holiday and I have to say it proved to be a success being as no one at the dinner table even noticed the difference!

Herbed-Ricotta Deviled Eggs

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 10 minutes

Keywords: boil side high protein low-carb eggs ricotta cheese Thanksgiving Christmas

Ingredients (Serves 6)

6 large eggs
1/4 cup fat-free ricotta
1 Tablespoon Dijon mustard
1 Tablespoon finely chopped fresh chives*
1 Tablespoon finely chopped fresh parsley*
1 Tablespoon finely chopped fresh dill*
salt & pepper to taste
paprika
*If you don’t have fresh herbs on hand, feel free to use 1 Tablespoon of your favorite salt-free seasoning (I like Trader Joe’s 21 Seasoning Salute)

Instructions

1. Place eggs in a medium-sized sauce pot, cover with at least an inch of water.
2. Bring water to boil, remove from heat, cover and allow to sit for 10 minutes.
3. Drain water from pan and immediately submerge eggs in cold ice water to halt the cooking process.
4. Peel eggs and slice lengthwise, carefully removing the yolks and placing them in a small mixing bowl.
5. To the yolks, add ricotta, mustard, spices, salt & pepper and mash with a fork until smooth (add water or milk if needed to thin).
6. Spoon egg mixture into egg white halves or transfer to a zip-top bag, cut off a corner, and pipe mixture into whites.
7. Garnish tops with paprika.

Nutritional facts per TWO deviled eggs: