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1. Savasa-Trainer
   Administrator

   Well being busy is tough for all of us but the one meal I really struggle with is dinner. Your tired from your day, so anything that takes a long time or is to tasking is just not going to happen.

   Now if you like If you like steak, then this is an absolutely fast, and a very easy ham recipe that doesn’t require many ingredients. With a spicy and sweet sauce this ham steak is soft, moist, and delicious. Try it as a main dish or make it on a day off of your normal cooking routine, try it more than once!

   HAM-STEAK
   Total Prep Time: 10 minutes

   Serves: 3-4

   Ingredients

   * 1/2 cup ketchup
   * 1/3 cup sweet pickle relish
   * 1 tablespoon cider vinegar
   * 1 teaspoon brown sugar
   * 1/8 teaspoon cayenne pepper
   * 1 fully cooked ham steak (about 1 pound)

   How to Cook

   In a bowl, combine the ketchup, relish, vinegar, brown sugar, and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered, over medium heat for 3 minutes on each side, basting occasionally with remaining sauce.

   Posted 2 years ago #

2. Fit-girl
   Member

   I am a big pasta fan, especially during soccer season when I am playing for 90 minutes at a time! This recipe is quick and very healthy. Plus of course it tastes great :-)

   Barilla PLUS® Rotini with Tomato, Eggplant and Portabella Mushroom Sauce

   Ease of preparation: easy

   Prep Time: 5 minutes

   Cook time: 15 minutes

   Servings: 4-6

   Regions:

   Wine pairing: Red

   Ingredients
   1 box BARILLA PLUS Rotini
   3 each portabella mushrooms
   1 small eggplant
   1 can ( 28 ounces) diced tomatoes
   ½ cup water
   2 cloves garlic, minced
   ½ cup onion, chopped
   3 tablespoons olive oil
   1 tablespoon fresh parsley, chopped
   ½ cup Parmigiano cheese, grated

   BRING a large pot of water to a boil.
   HEAT oil in a large skillet. Add onions and cook for 6 minutes; add garlic and continue to cook for another three minutes.
   CLEAN and peel portabella caps and eggplant; cut into small dices.
   ADD onions and garlic to skillet; sauté for 3 minutes.
   ADD tomatoes and water and bring to a simmer. Allow sauce to continue simmering until reduced to desired thickness.
   Meanwhile, COOK PLUS Rotini according to the package directions. Drain cooked PLUS Rotini and add to the skillet.
   SPRINKLE with chopped parsley and Parmigiano cheese. Toss well before serving

   Posted 2 years ago #

3. Fit-girl
   Member

   This recipe is really great for summer when its hot out and you want something light and refreshing. Its also great to take to BBQ's !

   Arugula Salad with Pomegranate, Orange, and Goat Cheese

   Ease of preparation: easy

   Prep Time: 10 minutes

   Cook time: 0 minutes

   Servings: 4-6

   Regions:

   Wine pairing: White

   Ingredients
   1 tablespoon fresh orange juice
   1 tablespoon honey
   2 teaspoons minced shallots
   2 teaspoons white wine vinegar
   1/2 teaspoon Dijon mustard
   to taste salt
   to taste black pepper
   2 oranges, peeled, segmented
   1 bag (5 ounces) arugula
   1/2 cup pomegranate seeds
   2 ounces goat cheese, crumbled
   1/3 cup red onion, finely chopped

   WHISK first 5 ingredients in bowl to blend, season with salt and pepper.
   COMBINE oranges, arugula, pomegranate seeds, and red onion in a large bowl
   TOSS with enough dressing to coat. Sprinkle with goat cheese

   Posted 2 years ago #

4. Fit-girl
   Member

   This is my favorite Salmon recipe. It takes a little longer, but is worth it. Its from "The Best Life Diet" cookbook.

   Barilla PLUS® Rotini with Asparagus, Salmon and Cherry Tomatoes (Rotini Barilla PLUS® con Gamberi, Pomodoro ed Asparagi)

   Ease of preparation: average

   Prep Time: 10 minutes

   Cook time: 20 minutes

   Servings: 4-6

   Regions: Veneto

   Wine pairing: White

   zoom

   Ingredients
   8 ounces salmon filet, skin on
   1/3 cup extra virgin olive oil
   1/2 cup scallions, sliced
   1 pound (3 cups) asparagus, chopped in 1 inch pieces
   2 cups cherry tomatoes, cut in halves
   3 tablespoons (2 lemons) lemon juice
   2 tablespoons fresh tarragon, chopped
   1 box BARILLA PLUS Rotini
   to taste salt
   to taste freshly ground black pepper

   BRING a large pot and a small pot of salted water to boil.
   ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
   HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes.
   Add lemon juice. Season with salt and pepper to taste. Set aside.
   COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
   ADD tarragon, mix well. Crumble salmon on top and toss gently. (May be served warm or cold as a salad.

   Posted 2 years ago #

5. trailrunner
   Member

   This is a great recipe if you love mexican food and fresh fish!

   Baja Fish Tacos 2 lbs. fresh Pacific cod or tilapia fillets, 1/4 to 1/2 in. thick,
   3/4 cup fresh lime juice
   3 tbsp. O Organics™ Extra Virgin Olive Oil
   3 cloves garlic, minced
   1 cup bottled Taqueria Style Green Taco Sauce
   6 tbsp. Light Sour Cream
   1 1/2 packages (10 oz. size) finely shredded cabbage (part green and part red)
   16 corn tortillas (7 in. wide)
   Safeway Salt
   Cilantro sprigs

   1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).

   2. While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.

   3. In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.

   4. Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.

   5. Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.

   PER SERVING 301 CAL., 16% (47 CAL.) FROM FAT; 32 G PROTEIN; 5.3 G FAT (1.1 G SAT.); 29 G CARBO (3.7 G FIBER); 290 MG SODIUM; 33 MG CHOL.
   u love mexican food and fish!

   Posted 2 years ago #

6. trailrunner
   Member

   Its time to BBQ and these are really quick and easy. My husbands favorite.

   Lemon Shrimp Skewers with Artichoke Rice
   1 jar (6 oz.) marinated artichoke hearts
   2 tsp. grated lemon peel
   1 lb. frozen deveined shrimp (21 to 25 per lb.), thawed and shelled
   1 package (6 oz.)American Basmati & Wild Rice
   1/2 cup finely chopped red bell pepper
   1 cup Petite Frozen Peas
   2 tbsp. lemon juice
   Ten 10-inch wooden skewers

   1. In a shallow pan, soak ten 10-inch wooden skewers at least 20 minutes.

   2. Meanwhile, drain 2 tbsp. artichoke marinade into a bowl. Add 1 tsp. lemon peel and shrimp; mix to coat. Let stand about 20 minutes, stirring shrimp occasionally. Thread 4 to 5 shrimp onto 1 skewer, then use second skewer to thread other end of shrimp (skewers should be parallel). Repeat with all shrimp. Discard marinade from shrimp.

   3. Prepare rice according to package directions, adding bell pepper to boiling water with rice.

   4. Reserve 2 more tbsp. marinade. Stir artichokes and the remaining marinade into cooked rice with remaining lemon peel, peas, and lemon juice.

   5. Lay shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are opaque in thickest part (cut to test), about 3 minutes.

   To store: Let ingredients cool; seal in separate resealable containers. Also package reserved artichoke marinade. Chill up to 1 day.

   Add a container of steamed green beans for a healthy side dish.

   PER SERVING: 280 CAL., 11% (30 CAL.) FROM FAT; 24 G PROTEIN; 3.3 G FAT (0.3 G SAT.); 38 G CARBO (3.5 G FIBER); 791 MG SODIUM; 140 MG CHOL.
   Read User Comments (2)Post Comment

   Posted 2 years ago #

7. trailrunner
   Member

   This is a great low fat, high protein meal with am Indian flair!

   Tandoori-Spiced Turkey Tenders
   1 cup Lucerne® plain whole-milk yogurt
   3 tbsp. Safeway Lemon Juice
   1 small onion, coarsely chopped
   4 cloves garlic, coarsely chopped
   2 tbsp. finely chopped fresh ginger
   1 fresh jalapeño chile, stemmed, halved, and seeded
   1 tbsp. garam masala (Indian spice blend)
   2 tsp. kosher salt
   1/2 tsp. ground turmeric
   4 boneless turkey breast tenders (about 2 lbs.; often labeled tenderloins), rinsed and patted dry
   Lemon wedges

   1. In a food processor or blender, whirl yogurt, lemon juice, onion, garlic, ginger, chile, garam masala, salt, and turmeric until well blended. Put turkey in a large bowl. Pour yogurt mixture on top and mix to coat. Let stand, covered, at room temperature for 30 minutes.

   2. Meanwhile, prepare a gas or charcoal grill for direct, medium heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).

   3. Place turkey on oiled cooking grate; cover gas grill. Cook, turning once with tongs, until meat is browned on the outside and no longer pink in center (cut to test), 12 to 15 minutes total. Transfer to a rimmed board, slice, and serve with lemon to squeeze on top.

   PER SERVING 234 CAL., 9% (22 CAL.) FROM FAT; 40 G PROTEIN; 2.4 G FAT (1.1 G SAT.); 12 G CARBO (1.5 G FIBER); 750 MG SODIUM; 99 MG CHOL.

   Posted 2 years ago #

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