Category Archives: Healthy Recipes

Tilapia with Lemon Pesto…So Easy and Delicious!

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By Jodee Weiland

Tilapia is so easy to bake for dinner, and what’s even better is how easily you can change the taste by what you add to it.  You can just add a seasoning, butter, and lemon juice, or you can add a sauce.

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I decided to try it with one of my all-time favorites, Italian Basil Pesto sauce.  I use homemade Italian Pesto because it is fresh, and I know what’s in it, but you can buy it in jars at most stores.  Just try to make sure they are using good oils and the ingredients you prefer.

I am always looking for recipes that are fast and easy, and this recipe, with my other tilapia recipes, are my go to recipes for fast, easy, and healthy.  Since I freeze some of my homemade Italian Pesto sauce, I just thaw it earlier in the day and have it ready when it’s time to cook dinner.  I also like to keep fresh lemons on hand, since I use them often in my cooking, but you can use bottled lemon juice as well.  No matter what, this recipe is great!  Why?  Because this recipe is easy, delicious, and healthy!

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Tilapia with Lemon Pesto…So easy and delicious!

3 to 4 frozen tilapia fillets (approximately 4 ounces each)
6 to 8 tablespoons homemade Italian Basil Pesto
(see my recipe or buy prepared pesto sauce)
Lemon juice freshly squeezed from to taste
Olive oil spray to prepare baking dish

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Preheat the oven to 425 degrees. Use olive oil spray on rectangular baking dish. Rinse frozen fillets, but it is not necessary to thaw them. Then arrange fillets in baking dish. Put about 2 tablespoons of homemade Italian Pesto, more or less, on top of each filet. Place baking dish in oven and cook for 15 to 17 minutes. Halfway through cooking, about 8 to 9 minutes, spread pesto evenly across the top of each filet with a cooking brush and drizzle with lemon juice. Continue to bake for the remaining 9 to 10 minutes.

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When finished cooking, serve fillets with a vegetable of your choice. I use steamed green beans or broccoli because they blend well with the pesto and lemon flavors of the tilapia. This dish is excellent served with a nice Riesling wine. We love this dish because it is easy to prepare and cook, allowing you to serve dinner in less than a half hour.  It really is one of my go to dinners when I have a hectic crazy day.  I’m sure you know what I mean.  We all have days like this, but what’s important is that we go for something healthy to eat, not just something easy and fast, like fast foods.  You and I deserve better than that, so try this recipe and enjoy!

Grilled Corn on the Cob with Jalapeno Lime Seasoning…Spice It Up!

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By Jodee Weiland

Everyone loves corn on the cob, but lately I keep seeing recipes all over the internet using seasoned butter, mayo, and so much more to make an all-time favorite for most of us.

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Now I am truly a health nut, and I come by it honestly, because my little Italian mother, who lived to be ninety, was a health nut long before it was ever popular.  In fact, there was no internet when she was what we today would call a health nut.  She would work all day, and then at night while she watched the news, she would get down on the living room floor and exercise.  She also did Jack La Lanne exercises for those of you who remember that name.  Now he sells and promotes juicers.

But my mom, Tess as my father called her, not only exercised, she cooked and ate healthy as well.  We didn’t go out to eat much, but when we did it was never fast food.  If we ate out it, it was at a sit down restaurant and usually Italian.  Both my parents lived to be ninety, and I’m sure that was due in large part to using mostly extra virgin olive oil, lots of fresh fruits and vegetables, plenty of nuts and beans, fresh breads, and only what was considered healthy meats or fish at that time.  My father loved to cook hot peppers in olive oil, and make a pepper sandwich on Italian bread for a meal.

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So when I decided to grill corn on the cob, I eliminated the butter and the mayo, and still ended up with a very tasty and delicious version of grilled corn on the cob.  Most people would taste it, and if I didn’t say anything they would think it had butter on it, but my recipe does not.  Don’t get me wrong, those other things are great if that is what you prefer, but being a health nut like mom, I prefer extra virgin olive oil.

https://learnfromyesterday.comSo here it is, my version of Grilled Corn on the Cob with Jalapeno Lime Seasoning, a blend of granulated salt, garlic, onion, jalapeno pepper, and lime powder.  Believe me when I say, this is not rocket science; it’s just one of my preferred methods to prepare corn on the cob.  I found this particular blend at the Farmer’s Market and have used it on numerous grilled meats and vegetables, as well as on Kale Chips.  It’s great!  Can’t wait to try and make my own using dehydrated ingredients, but that will have to be another post in the future.

Grilled Corn on the Cob with Jalapeno Lime Seasoning

Fresh corn on the cob
Extra virgin olive oil
Jalapeno Lime Seasoning

That’s it!  That’s all you need, and the rest is easy!  Just clean each ear of corn.  Then put it in a shallow dish with 1 to 2 tablespoons of water.  Cover loosely and microwave for about two minutes.  Drain any water from the dish.  When the corn cools slightly, rub olive oil on each entire ear of corn.  Sprinkle on the Jalapeno Lime Seasoning to taste, and your corn is ready for the grill.  Grill the corn for about four minutes turning it from side to side during this time.  Once done, it’s ready to eat!

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This is so easy.  Anyone could do it.  Usually when you grill, your focus is on the meats, so doing this part way in the microwave means less time on the grill and an easier option when cooking other things as well.  This recipe is great, and we know when we eat it, it is healthy as well.  So if you decide to give it a try, remember you can change up the seasonings, but use olive oil and stay healthy!  Try it, and I’m certain you will be surprised that this is as good as using butter, and in my mind better.  Try it, and enjoy!

 

Kale Chips with Jalapeno Lime Seasoning…Spicy and Healthy

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By Jodee Weiland

How healthy is kale for you? Exceptionally healthy!

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Kale chip recipes are all over the internet these days with everyone trying to eat healthier.  The funny thing is they really are good.  Most recipe versions of kale chips out there today start with torn kale leaves and olive oil.  From there seasonings are added and the leaves are usually baked until crisp.  Some people add lemon juice after the kale leaves are baked and some even have dips to go with them.  No matter what the recipe is, one thing is certain. They are actually very tasty aside from being healthy.

When I first heard about them, it was from my daughter who had tried a recipe she found, and everyone in her family, including my grandchildren, loved them.  They sounded great so my husband and I decided to give them a try.  We loved them as well, so we often buy kale and make kale chips as an afternoon treat now.  Since we first tried the recipe, I have been looking for a new way to make them for a little variation.  I think I found it on a trip to the Farmer’s Market last week.

We were at the Farmer’s Market in our area, and we approached the stand with all kinds of fresh seasonings and seasoning blends.  As I looked over what they had, I found a Jalapeno Lime Seasoning Blend.  I took one look at the ingredients and thought this would be great for all kinds of dishes, but especially with kale chips.  I was right!  It’s great, and I know I’ll be using it with fish and chicken next.  It is a blend of granulated salt, garlic, onion, jalapeno pepper, and lime powder.  So here is how I used this blend to spice up kale chips in a new way!

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Kale Chips with Jalapeno Lime Seasoning

1 to 2 large bunches of fresh kale
About 1/4 cup of extra virgin olive oil
Sea salt lightly sprinkled (optional/keep this light if the blend you choose already has salt)
Jalapeno Lime Seasoning to taste (you’d be surprised how many stores have blends similar to this)
Juice from 1/2 to 1 freshly squeezed lemon (how much is a personal preference)

Preheat oven to 350 degrees, and cover baking sheets with parchment paper for easy clean-up when finished.

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Pull the kale away from the heavy stem on each kale leaf.  Try to keep the pieces a good size so they won’t burn when baking.  Wash each leaf as you do this and put it into a strainer to get off any excess water.  When done, pour the extra virgin olive oil over the kale pieces in a large bowl and toss the leaves until all are coated with the oil.  Then spread the leaves on to the baking sheets covered with parchment paper.  Lightly sprinkle with sea salt if desired and then sprinkle with the Jalapeno Lime Seasoning.  Put the baking sheets in the oven on a center rack when cooking and bake at 350 degrees for 9 to 12 minutes.  The time will vary depending on the size of your kale pieces.

https://learnfromyesterday.comOnce the kale chips look crisp, but still a dark green color, remove them from the oven.  Be careful because kale chips can go from crisp to burnt in less than a minute.  Plate your chips and sprinkle with the desired amount of lemon juice.  When done, you’re ready to sit back and eat!  We love this snack and the Jalapeno Lime Seasoning gave it just the right amount of spice and flavor.  I can’t wait to go back to the Farmer’s Market next week to see what other blends they have that might work.  I especially can’t wait to be able to use our home grown kale from our garden this year.  In my family, trying new ways of cooking things was always part of the fun.  I think if you try this, you will like it, but remember you can always find a blended seasoning you like and try that as well.  Whatever you decide to do, try kale chips for a healthy snack and enjoy!

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