Gorton's Grilled Salmon with Mango Avocado Salsa

Fit Friday returns with another Gorton's Seafood recipe.  I also have the winner for the Real Fabulous
Giveaway!  (Psssst...you have to read all the way to the bottom to see the winner.)  I am so in love with Gorton's products.  They are so versatile and simple to prepare.  Add a great side dish like this salsa, or the Cilantro Lime Rice that I served up with it, and you have an easy weeknight meal.

The salsa is fruity, but you have to make sure you get a good mango.  Look for one that is slightly soft,
golden and red in color.  If they are ripe, they will sometimes have a fruity aroma around the ends.  Be careful when cutting up the avocado and when you toss the salsa - too much handling can make it mushy.  This recipe is super simple and so light and fresh.  It's perfect for the Summer, it's gluten free, and perfect for anyone looking to improve their diet.

Gorton's Grilled Salmon

with Avocado Mango Salsa

Ingredients:

2 packages Gorton's Grilled Salmon
1 mango
1 avocado
1/2 red onion, finely chopped
2 Tbs. fresh cilantro finely chopped
2 Tbs. lemon juice
1 Tbs. olive oil
Dash of salt and pepper

Directions:

1. Chop mango into small chunks (if you haven't ever cut up a fresh mango, there is a great tutorial here.)  Chop avocado into small chunks as well.  Put both in a medium bowl.  Add red onion, cilantro, lemon juice, olive oil, and salt and pepper.  Toss gently to mix.  Cover with plastic wrap and put in fridge until ready to serve.

2. Prepare salmon fillets according to package instructions.

3. Place salmon on plate and spoon salsa over the top.  Serve immediately.

Serves 4

And now, for the winner of the Real Fabulous Giveaway.........Congratulations to...........

LAURIE MURLEY!

Laurie, please email me with your address so I can get your prize mailed off to you!  Congratulations again, and thank you everyone for entering!

This giveaway is sponsored by Gorton's® Seafood.  

I have been compensated for my time in product.  

All opinions are my own and 100% true.

#RealFabulous #sponsored

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Rigatoni with Sausage and Basil

I have told you before about my love for Cafe Zupas.  Their fresh salads, sandwiches, and soups are such a refreshing break from greasy hamburgers and fries.  Everything is made right there in the restaurant/cafe.  Super fresh.  So when I was asked to review their cookbook and prepare some of their recipes, I jumped at the opportunity.  Of course, no brainer.

The first recipe I chose to make was a huge hit with my family.  We love pasta, and I love making my own sauces.  The Hubs has had problems with GERD for the last few years, and my girls are uber picky about pasta sauces.  So when I can make my own sauces and adjust the taste, use fresh ingredients, and limit the preservatives, it's a huge hit for me.  I seriously love looking at all the ingredients (using ALL kind of cracks me up, since it's really only a handful) and tasting the outcome.  

This recipe was super easy to make and it literally would feed 8 people.  You know how sometimes a recipe tells you it'll feed 8 people, but in reality it'll only feed 4-5?  Not this.  So if you are making it for a smaller family, I would half the recipe.  Next time, that is what I will do.  Also, I spaced picking up some heavy cream, so I used 2% milk instead.  The sauce turned out just fine, with a few less calories.  So if you want to cut a few calories, you could use half and half or 2% milk instead.  But I wouldn't go lower than 2% or your sauce won't turn out right.

And after you try this, you should head over to Cafe Zupas (if you have one close to you), and have some lunch (and a bite of their Sinful 7 Cake - what we call "Death by Chocolate Cake").  

Rigatoni with Sausage and Basil

Ingredients:

1 Tbs. olive oil

3 sweet Italian sausage links, casings removed

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 28 oz. can crushed tomatoes

1/2 cup finely chopped fresh basil

1/3 cup heavy cream

Salt and pepper

1 pound rigatoni, prepared according to directions on box

1/3 cup shaved Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium high heat.  Add the sausage and saute until no longer pink, breaking up the sausage along the way with the back of a wooden spoon.

2. Add onion and garlic.  Saute until onion is translucent and tender, about 5 minutes.

3. Add crushed tomatoes and basil.  Bring sauce to a simmer.  Reduce heat to medium and allow to simmer for 5 minutes.  Add cream and simmer for an additional 2 minutes.  Season to taste with salt and pepper.

4. Add rigatoni to skillet and toss until sauce coats pasta.  Remove from heat.  Sprinkle with Parmesan cheese.  Serve immediately.

Serves 8

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Fit Friday - Pepper Roasted Pork and Lemon Mashed Potatoes

I know that when the new year hits, thousands of people make it a resolution to lose a certain amount of weight.  I am one of those.  My name is Cat, and I'm an addict.  (Group greets, "Hi, Cat.") But seriously, I know that it's a valid resolution and I respect those people that can complete that resolution.

I also know that Weight Watchers probably gets a ton of sign ups.  I've tried Weight Watchers, and one thing that I absolutely loved about their program is that you can eat real food.  You have to watch your portions, but you can eat.  And with their point system, it becomes simple to eat better.  So I thought a couple of recipes with Weight Watcher point values on them might be of interest on this Fit Friday.  This particular meal (if you include steamed carrots with a little salt and pepper) would give you a 10 point meal.  And it is incredibly full of flavor.  Does not taste like you are eating on a diet.

Peppered Pork Roast

Ingredients:

1 (2 lb.) pork tenderloin roast, tied
1 cloves garlic, thinly sliced
3 Tbs. olive oil
1/2 Tbs. ground black pepper
1 tsp. rosemary
1 tsp. thyme
1 tsp. rubbed sage
1/2 tsp. salt

Directions:

1. Preheat oven to 425 degrees.

2. With a small knife, make small incisions all over tenderloin and insert a slice of garlic into each incision.  Rub oil all over meat.  Mix together spices and rub mixture all over tenderloin.

3. Place tenderloin in 9x13 inch pan.  Roast for 10 minutes on 425 degrees.  Reduce temperature to 350 degrees.  Roast for another 30 minutes or until juices run clear.  Remove from oven and transfer to a cutting board and allow to sit for 15 minutes.  Cut into 20 slices and serve.

Serves 10, WW Points: 5

Lemon Mashed Potatoes

Ingredients:

5 Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
1 1/2 Tbs. olive oil
2 tsp. grated lemon zest
2 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

Directions:

1. Put potatoes in a large saucepan and add enough water to cover potatoes by 1 inch.  Bring to a boil.  Reduce heat and simmer for about 12-15 minutes or until potatoes are tender.  Remove saucepan from heat and drain potatoes.

2. Using a potato masher, coarsely mash potatoes.  Add oil, lemon zest and juice, salt, and pepper.  Using a wooden spoon, mix until well blended.

Serves 6, WW Points: 4

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Shredded Chicken Taquitos

I have had Picky Palates' cookbook sitting on my shelf for almost a year now.  And I FINALLY got around to whipping up one of her recipes.  Flipping through, this recipe jumped out at me - simple and would appeal to my whole family.  But I wanted to spruce it up just a tad.  My family likes a little kick to our Mexican food, so a touch of cayenne pepper was called for.  After preparing it, I also thought about adding some black beans next time.  That would make this a little heartier for dinner.  Next time.

The dipping sauce is one of my recipes.  It's the Avocado Dipping Sauce from my Southwest Egg Rolls.  Adapted for this though, I used cilantro instead of parsley.  It's a great pairing and had my kids begging for leftovers the next day for lunch.  

Shredded Chicken Taquitos

(Adapted from The Picky Palate)

Ingredients:

2 Tbs. olive oil
1 red bell pepper, finely chopped
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 can (10 oz.) diced tomatoes with green chilies
2 chicken breasts, boiled and shredded
3 Tbs. fresh cilantro, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
2 cups shredded Mexican blend cheese
10 flour tortillas
Cooking spray

Dipping Sauce:

2 avocados
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbs. milk
2 Tbs. vinegar
1/4 tsp. salt
2 Tbs. fresh cilantro, chopped
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 dash of black pepper

Directions:

1. Add olive oil to a large skillet and heat over medium high heat.  Add bell pepper and onion.  Saute for about 5 minutes or until onion begins to be translucent.  Add garlic and saute for about 1 minute.  Add tomatoes, chicken, cilantro, salt, cumin, pepper, and cayenne pepper.  Stir over heat for about 3 minutes or until heated through.  Remove from heat and add cheese.  Stir until cheese is melted and incorporated.

2. Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.  Lay tortillas out.  Spread 1/3 cup of filling on each tortilla and roll up tightly.  Lay taquito on baking sheet, seam side down.  Spray wrapped taquitos with cooking spray.

3. Bake for 25-30 minutes or until the tortillas are crispy.

4. While taquitos are baking, prepare dipping sauce.  Add all ingredients in a food processor.  Mix until avocado is pureed and ingredients are incorporated.  Pour into single serving bowls and serve with warm taquitos.

Serves 5

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Chicken and Pesto Lasagna

It's no secret that I am a huge pasta fan.  Until a few years ago, I might have even been called a pasta junkie.  I just can't get enough of those lovely carbs.  And cheeses.  But you also need to throw some protein in there.  And sometimes I like to mix up my red sauce for a little white sauce or even some pesto.












But there are some staples in lasagna that I just don't mess with.  I love to use 3 different cheeses -
mozzarella, parmesan, and ricotta.  And I love vegetables in there.  For this particular recipe, I choose artichoke hearts, sundried tomatoes, and mushrooms.  I left spinach out so it would be a little lighter.

Chicken and Pesto Lasagna

Ingredients:

1 jar (16 oz.) alfredo sauce
1 jar (8 oz.) petso sauce

1 box (16 oz.) lasagna noodles, prepared according to instructions on box

4 cups mozzarella cheese

1 1/2 cups parmesan cheese
15 oz. ricotta cheese
2 eggs
1/2 tsp. salt
dash of pepper
1/2 tsp. oregano

2 boneless, skinless chicken breasts, boiled and cubed

8 oz. sliced baby bella mushrooms

1 can (14 oz.) artichoke hearts, quartered
1 bag (3.5 oz.) julienne cut sun dried tomatoes (Bella Sun Luct)

Directions:

1. Preheat oven to 350 degrees.  Spray a 9x13 inch pan with nonstick cooking spray.  Set aside.

2. In a medium bowl, combine alfredo and pesto sauces.  In a large bowl, combine cheeses, eggs, salt, pepper, and oregano.

3. Pour 1/3 cup of sauce in bottom of 9x13 pan.  Lay 3 noodles, side by side, in bottom of pan.  Layer 1/3 of the chicken, mushrooms, artichoke hearts, and sun dried tomatoes on top of noodles.  Add 1/4 of the cheese mixture.  Pour 1/3 cup sauce evenly over layer.  Top with another layer of noodles and repeat.

4. When you've repeated the layers two more times, finish off with one final layer of noodles, cheese, and sauce.  Cover pan tightly with aluminum foil and place in oven.  Bake for 30-45 minutes or until cheese is bubbling on top.  Allow to cool for 5-10 minutes before serving.

Serves 10

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Spiced Grilled Chicken with Zucchini and Avocado Pasta

Paleo.  It's a word that probably makes you cringe on a certain level.  It might make you think of bland food.  Or difficult to make.  Or too expensive because of the ingredients used (which by the way, this meal cost me about $4/person to make) Or maybe you just don't like the idea of a diet fad.  Well, let me tell you this, Paleo is simply a clean way of eating.  Low simple carbs and simple proteins.  And yes, it can taste amazing.  If you are willing to cook with herbs and spices, you can have a fantastic Paleo meal.








This recipe is a grilled chicken, marinated in herbs and spices, olive oil and lemon juice.  Nothing fancy, right?  But the spices that are used make it taste so good.  The part that might be a little intimidating is the zucchini noodles.  But don't be.  As long as you have the right julienne tool, which is inexpensive (a simple version can be under $10), you can make these.  And are they kid friendly?  YES!  My girls LOVED the zucchini pasta.

The sauce, what about the sauce.  Will you like it?  Yes.  If you think about it, a typical white pasta sauce is based on a fat - butter and cream.  Avocado is simply a MUCH healthier fat.  Add some basil, lemon juice, and warm it up and you have a tasty alternative to a simple carbohydrate.  That's all this is.  You are getting healthier food because they are complex proteins and carbohydrates.  Don't be scared.  Try it!

Spiced Grilled Chicken

with Zucchini and Avocado Pasta

Ingredients:

Chicken:
3 lbs. (approx. 4 pieces each) chicken legs and thighs
1/2 cup olive oil
1/2 cup lemon juice
1 tsp. pepper
1 Tbs. kosher salt
1 Tbs. paprika
1/4 tsp. cayenne pepper
1 tsp. turmeric
1 Tbs. ground ginger
2 tsp. ground cumin
1 tsp. dried oregano

Pasta:
4 zucchini
1 tsp. salt
3 Tbs. salted butter
2 avocados
1 bunch fresh basil
1 tsp. salt
Dash of pepper
4 cloves garlic
2 Tbs. olive oil
1 Tbs. lemon juice

Directions:

1. Prepare chicken.  Combine olive oil and lemon juice in a ziploc bag.  Add chicken pieces to bag and toss to coat.  Combine spices in a small bowl.  Add to chicken and toss again to coat.  Place in fridge to allow to marinade for 6-8 hours.

2. Preheat grill on medium high heat.  Grill chicken for 30-35 minutes, rotating 4 times, until juices run clear.

3. While chicken is grilling, make pasta.  Julienne zucchini. Place in a colander and toss with salt.  Allow to sit for 20 minutes.

4. While zucchini is resting, make sauce.  Combine avocados, basil, salt, pepper, garlic, olive oil, and lemon juice in a food processor.  Process until smooth.

5. Melt butter in a large skillet.  Add zucchini.  Saute for a few minutes.  Add sauce and heat through.  Serve immediately with chicken.

Serves 4

*TIP: To Julienne zucchini, you can use a julienne slicer/peeler, a mandolin, or an awesome little contraption called a spiral vegetable slicer.  I have added all three to my Amazon store.

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Philly Cheesesteak Sandwich Braid

Lately, I've been seeing a certain sandwich braid floating around Pinterest (no brands being named here because I am not a fan of their version).  It has chicken and broccoli in it.  But I wanted something that was a little more sandwichy (is that even a word?).  And immediately the thought of Philly Cheesesteak Sandwich.  Oh.My.Yum.

Think about it, steak (or in this case deli sliced roast beef), sauteed peppers, onions, garlic, mushrooms, and ooey-gooey cheese.  A lot of it.  Mmmmmmmmm.  Cheese.  All of the fillings wrapped up neatly in a light bread dough.  And leftovers reheat so well.  It's really a perfect dinner-with-leftovers-for-lunch combination.

Philly Cheesesteak Sandwich Braid

Ingredients:

1 recipe crescent dinner rolls
4 Tbs. butter
1 package mushrooms, sliced
1/2 onion, sliced thin
1 green pepper, sliced thin
2 cloves garlic, minced
1 1/2 lb. thinly shaved roast beef
10 oz. Velveeta White Cheese, cut into small cubes
10 slices provolone cheese
1 egg + 1 Tbs. water (egg wash)

Directions:

1. Prepare crescent dinner roll dough through the first rise.

2. In a large skillet, melt 2 Tbs. butter.  Sautee mushrooms.  Remove from skillet with a slotted spoon or spatula and set aside.  Melt remaining butter and add onion, pepper, and garlic. Sautee until vegetables are tender.  Remove vegetables with tongs and set side.  Using tongs, toss roast beef in hot skillet for a few seconds, just to lightly brown.

3. Roll dough out into a large rectangle, approximately 24x18 inches, about 1/4 inch thick.  Measure dough into thirds, lengthwise, and make light marks in the dough to serve as a guide.  On opposite sides of rectangle, cut 1 inch strips about 6 inches or to the marks.  Layer fillings (I layered half the meat, half the vegis, all the cheeses, the remaining vegis, then the remaining meat) in center of dough, leaving about 1 inch empty on edges.

4. Begin "braiding" the sandwich - fold ends of center over the fillings.  Then fold one of the strips on the left
at an angle over fillings.  Repeat with right side.  Repeat with remaining strips, alternating sides, until braid is finished.

5. Preheat oven to 375 degrees.  Brush braid with egg wash.  Line a large baking sheet with parchment paper.  Lay braid on pan (you may have to lay it diagonally so it will fit).  Bake for 25-30 minutes or until browned.  Allow to cool slightly before serving.

Serves 8-10

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Slow Cooker Turkey Breast

If you're like us, and have a small family, making a ginormous turkey might not be up your alley for
Thanksgiving.  Don't fret, I have an answer for you!  You can get a wonderfully moist, tender turkey for your dinner if you have one thing - a slow cooker.  And you can always make this for times other than Thanksgiving.  I love making this for Sunday dinner (and leftovers the next day for sandwiches!).

First of all, turkey breasts are typically 4-6 pounds.  If you go by the rule of thumb for turkey weight, this is perfect for a family of 4-6.  When you cook a turkey breast in the oven, you have to be careful on the timing - just a little too long and it will dry out, a little too soon and it will be undercooked.  So using a slow cooker allows you to set it for a few hours and have a moist bird when you are done.  But MAKE SURE you add some type of liquid to keep it a moist heat - I choose chicken broth because it'll help with adding a little more flavor.  And one more tip - use a meat thermometer if you have one, the one that comes with the turkey may not pop out!

Slow Cooker Turkey Breast

Ingredients:

4-6 pound turkey breast
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. onion powder
1 tsp. poultry seasoning
1/2 tsp. black pepper
1 tsp. kosher salt
1/2 tsp. thyme
2 Tbs. olive oil
4 cups chicken broth

Directions:

1. Remove turkey from wrappings, remove any giblets and gravy packet.  Rinse and pat dry with a paper towel.

2. Lay turkey out on cutting board, breast side up.  Rub turkey with olive oil.  Combine all spices in a small bowl.  Rub spices all over turkey and in cavity.

3. Place turkey in slow cooker, breast side up.  Insert meat thermometer into breast (thickest part of the bird) or make sure timer that came with the turkey is visible.  Pour chicken broth into slow cooker.  Cover and cook on HIGH for 1 hour.  Reduce heat to LOW and cook for 5 hours or until internal temperature of turkey reaches 165 degrees or timer pops out.

4. Turn slow cooker OFF and leave lid on for 20 minutes.  Remove turkey from slow cooker and cut meat off to serve.

**To make gravy**
1. Using a turkey baster, remove 2 cups of liquid from bottom of slow cooker.  Add to a medium saucepan.  Bring to a simmer.

2. Combine 3 Tbs. flour with 2 cups cold water in a shaker.  Slowly pour into simmering broth and whisk constantly until gravy thickens.  Remove from heat and add salt and pepper to taste.

Serves 4-6

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Slow Cooker White Bean Chili

I think I've expressed my love for a nice big bowl of hot chili.  But there are times when beef chili just gets a little old.  I like to have a variety of meats in my diet.  So when I came across the idea of a chili with a poultry base, I knew I would fall in love with the end result.

But with poultry, I wanted to use a lighter bean - color and flavor.  And because I love the texture of ground meat in chili, there must be ground turkey.  And chicken for added umph.  But there is no tomato base in this.  So don't wonder where I went wrong in the ingredients.  I didn't!  This is a lighter version of chili that even the kids love.  And don't forget the Corn Bread!  It's perfect with any kind of chili.

Slow Cooker White Bean Chili

Ingredients:

1 Tbs. canola oil
1/2 onion, finely chopped
5 cloves garlic, minced
1/2 lb. ground turkey
1 can (4 oz.) diced green chilies
2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
1 box chicken broth
2 chicken breasts, cooked and chopped
2 bay leaves
3 cans (15 oz. each) various white beans, drained
Shredded Mexican Cheese

Directions:

1. Heat oil in large skillet over medium heat.  Add onion to pan and cook until tender.  Add the garlic and ground turkey and cook until no longer pink.

2. Pour beans into slow cooker.  Add remaining ingredients.  Cook on LOW for 6-8 hours.

3. Add cheese when serving.

Serves 6

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Slow Cooker Rotisserie Chicken

I don't remember exactly where I stumbled across this recipe, but it's one of my favorites.  Buying a whole chicken is much cheaper than buying the parts already cut off the whole bird.  Sometimes they even have awesome deals on buying a pack of 2 whole birds.  Plus, it is super simple to make a meal for a family.

It's not exactly a rotisserie chicken, but it's the same concept.  Kind of.  Give the chicken a little rub of some spices and olive oil....yum.  You place the chicken on some aluminum foil balls and the fat drips off, and yet the chicken still stays moist and full of flavor.  The downside - the chicken is so tender and moist that it just falls apart when you try to take it out of the slow cooker.  Is that really a downside?  I submit that it is NOT!

Slow Cooker Rotisserie Chicken

Ingredients:

1 whole chicken, cleaned and dried
1 Tbs. Paprika
1 Tbs. garlic powder
1 tsp. onion powder
1 tsp. thyme
1 Tbs. kosher salt
1/2 tsp. black pepper
2 Tbs. olive oil

Directions:

1. Rinse chicken and pat dry with a paper towel.  Lay on a cutting board.

2. Make 5 aluminum foil balls, about the size of your fist.  Place in the bottom of slow cooker.

3. Combine spices in a small bowl.  Drizzle olive oil over chicken and rub all over.  Rub spices onto chicken.

4. Place chicken on top of foil balls.  Cook on HIGH for 1 hour and the reduce heat to LOW for 5 hours.

Serves 6

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