My whole family has been on a healthy kick for a while now. I just love making meals that taste delicious but are oh soooo healthy! Around the Christmas season, my wonderful hubby Matt and I went to our local big chain bookstore and went through the cookbook section. I saw a new cookbook that I really wanted... The Looneyspoons Collection  by: Janet and Greta Podleski. They are two crazy fun sisters (and I do mean crazy in the most fun and kindest way possible), that combine their individual talents: i.e. cooking and nutrition. Anyways, to get back to my story, my husband saw that my eyes were lighting up while flipping through and in a very sneaky way bought the cookbook for me! When I went home, I flipped through every last page of the book. This was a page turner for me because I just loved how they put all of this nutritional information or trivial tidbits into each recipe, but they do it in a fun way! This is the first recipe that I tried from their fun cookbook and it turned out to be a hit! You cannot go wrong with lime and cilantro on fish! You can either grill or broil the skewers. It's a real crowd pleaser too. On a side note here: I highly recommend this cookbook. These two sisters certainly know what their doing when it comes to home cooking :)

Adapted from The Looneyspoons Collection by: Janet and Greta Podleski. (Copyright 2012)

Makes 4 servings

  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp fresh cilantro, minced
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp honey mustard
  • 1 tbsp barbecue sauce or ketchup
  • 1 tsp lime zest, grated
  • 1 tsp garlic, minced
  • 1/4 tsp each: ground cumin, ground coriander, salt and freshly ground black pepper
  • 1-1/2 lbs (680 g) boneless skinless salmon fillets, cut into chunks
  • 4 (12-inch) metal or wooden skewers (wooden skewers need to be soaked in water first)

1. Combine all of the marinade ingredients into a small bowl. Combine it well. Place the salmon chunks into a large resealable plastic bag, then pour the marinade into it. Turn the bag several times to coat the salmon completely. Place it into the refrigerator for about 30 minutes to marinade.

2. Preheat the grill or broiler to a high setting. Remove the salmon chunks from the marinade (reserving the marinade in a bowl). Thread each piece onto the skewers.

3. Brush the grill rack lightly with oil OR broil the salmon for 3-4 minutes per side. Make sure to brush the reserved marinade often while cooking. You will know when the salmon is fully cooked when it is slightly pink in the centre. Do not overcook the salmon. Serve warm along side a pasta salad or oven roasted veggies. Enjoy!

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I believe I've said it before folks, I love anything curry! I haven't met a curry I didn't like, at least for now. Now I know that I've done a few curry recipes already, and I've posted quite a few tilapia recipes but I just couldn't resist doing yet another one. Also, I found out via google that my previous old "en papillote" recipe was a hit amongst readers. Since it is both a fast and healthy way of cooking, I found that people really enjoyed the recipe because it was simply the best of both worlds. *blushes* I am always pleased to hear people enjoying what I created *pat on back*. So I decided to post yet another one of those recipes. I dedicate this recipe to those of you that loved the first "en papillote" recipe. Thanks for reading folks and enjoy!

Serves 2

Preheat the oven to 425 degrees F

Baking time: about 30 minutes

  • 2 tilapia fillets
  • 1/2 cup condensed can of cheddar cheese soup
  • 1/2 cup canned crushed tomatoes, low sodium variety
  • coarse salt and freshly ground black pepper
  • 1/2 tsp ground cumin, turmuric, paprika, chili powder
  • 1/4 cup milk
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, grated
  • 2 tsp extra virgin olive oil
  • 1 cup pre-packaged sliced carrots
  • 1/3 cup golden raisins
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1-2 green onions, chopped (to sprinkle when serving)

1. Preheat the oven to 425 F and tear off 2 huge sheets of parchment paper. Tear also a large sheet of aluminum foil and place it onto a large baking sheet to ensure less clean up after baking. This will catch any possible spillage. Place the parchment onto the counter for easy assembling. Place the tilapia fillets on the centre of each parchment sheet, place it aside for now.

2. In a mixing bowl, add in the condensed cheddar soup, crushed tomatoes, salt, pepper, cumin, turmeric, paprika, chili powder, milk, lemon juice and garlic. Mix thoroughly until combined. If you find the mixture too thick, than go ahead and add another tablespoon or two of milk.

3. Spoon a couple good dollops of the mixture onto each fish fillet, then drizzle 1 tsp each of olive oil. Evenly distribute the pre-sliced carrots and the golden raisins, then dollop the rest of the curry mixture on top of each fish and veggies, then sprinkle the chopped fresh parsley right on top.

4. Tightly enclose each parchment sheet, making sure that there are enough small folds to ensure no leakage. Place each en papillote on top of the prepared large baking sheet, and put it into the oven to bake for a good 25-30 minutes. Serve immediately on top of warm basmati rice. Sprinkle the chopped green onion on top of the rice and sauce.

Cook's Tip: If you can't find tilapia or wish to use another type of fish -- please do! You can even use small salmon fillets if you want. Other white fish work just as well.

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Just look how good this looks? Doesn't it look like I've been cooking this meal all day? Well you're all wrong FTY readers! This is a recipe I came up with while I was making dinner one night. I was well what you call "winging it" because like most of you busy cooks out there I had absolutely NOTHING to make! I just reached for the catalina dressing and said ok "you! you are going to make dinner happen whether you like it or not!". Ok I'm not that odd. Don't worry folks I don't talk to salad dressings *looking around* but I do like to get inspired by the oddest ingredients sometimes. Chicken is a staple in most families, and mine is no exception so I started adding things here and there... here and there... then finally I had a quick braised chicken meal ready in minutes. The sauce is both deep in flavour and tangy because of the dressing. So if you're a fan of tangy dressings this may be a good recipe for you. If you like it with a bit less tang than go ahead and add more sugar or honey.

Serves 2

  • 2 chicken breasts, cubed
  • coarse salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp dried sweet basil
  • 1 pint of cremini mushrooms, sliced thin
  • 2 medium tomatoes, chopped
  • 1/3 cup catalina dressing
  • 2 tsp dijon mustard
  • 2 tbsp sugar (or more if you like it sweeter)
  • a splash or two of water or chicken stock
  • handful of fresh flat-leaf parsley, chopped

1. Preheat a large heavy bottom skillet, on medium high heat. Take the chicken and season with salt and pepper. Add it into the hot skillet and brown lightly for a couple minutes. Add in the chopped onion, chili flakes, dried sweet basil, and the sliced cremini mushrooms. Let it all cook for a good 5 minutes or so.

2. Add in the chopped tomatoes; making sure to stir occassionally. The juice from the tomatoes will help create a sauce. Add in the catalina dressing, dijon mustard, sugar and a bit of water or stock; stir to combine the ingredients. Lower the heat to a simmer, place the lid on and let it simmer for a good 10-15 minutes or until the sauce comes together nicely. Take a taste of the sauce and if you wish add a bit more stock or sugar; depending what you feel it is lacking. Serve warm beside cooked white rice with broccoli.

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Hello my Food Tastes Yummy readers! I guess I should start out by saying a late Happy New Year's! I have been meaning to write this blog post for some time but wouldn't you know it my whole family got sick with colds/flus etc... in the month of January. But then this month, just when I thought I may have a few moments to post to you all, life got in the way again!! So please know I haven't abandoned the website I was just merely trying to find the right time to post :) My love for food and cooking will never cease!

This salad recipe is actually one of my favourite simple salad recipes that I often like to do for a quick meal, when I am super busy! These thinly sliced turkey scallopini that I buy at the grocery store are this cook's best friend. Turkey for one, when cooked right, is a juicy meat but buy the scallopini variety and your dinner/lunch hour is quicker than ordering takeout. Pair this with sweet apple, carrots, spinach, arugula and a nice sprinkling of cheddar cheese and you have dinner in a jiffy! Serve this baby up with a lightly toasted everything bagel and enjoy!

Serves 2 generously (or serve 4 as a side salad)

Turkey scallopini Ingredients:
  • 1 tbsp extra virgin olive oil
  • 1 pkg of turkey scallopini (located at the meat section in the grocery store)
  • coarse salt and freshly cracked black pepper
  • small handful of fresh basil, sliced thin
  • juice of half a lemon
  • 1/2 tbsp of honey
  • 1/4 cup water

Salad Ingredients:
  • 1 pkg of arugula and spinach leaves (two leaves pkg together)
  • 1 honey crisp or macintosh apple, sliced thin
  • 1 medium carrot, sliced into thin matchsticks (or use the packaged pre-sliced carrots)
  • half a cucumber, sliced thin
  • 1 medium tomato, sliced into wedges
  • sweet onion, thinly sliced (use as much as you like)
  • broccoli florets
  • cheddar cheese, shredded
  • Catalina or French bottled dressing (to pour when serving)

1. Preheat a large non-stick skillet, on medium high heat, and drizzle 1 tbsp of olive oil. Take the turkey scallopini, and season with salt and pepper on both sides. Take the fresh basil and sprinkle on both sides of the turkey as well. Carefully, place it into the hot skillet to sear on both sides. This should only take a couple minutes per side.

2. While cooking, squeeze fresh lemon juice on the turkey. Also, drizzle the honey as well; then go ahead and pour the half a cup of water into the hot pan. Swirl it around and let the water cook out. This will ensure a moist turkey. When the water pretty much evaporates the turkey is ready. Slice the turkey into strips.

3. Salad Assembly: On either a large salad serving plate or two large dinner plates, place the salad leaves generously all over, and then place the rest of the salad ingredients on top. Make sure to distribute the ingredients evenly all over. You want every bite to taste good! Then sprinkle the cheddar cheese last. Place the cooked turkey strips neatly right on top of the salad, drizzle the dressing of your choice and serve. Lightly toast an everything bagel to finish off the meal, enjoy!

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