Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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Grilled BBQ Chicken Salad

This is my copy-cat take on the CPK BBQ Chicken Salad. I love that salad, but wanted to make it myself, which is fairly easy. You too can now enjoy this amazing salad.

Grilled BBQ Chicken Salad
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Prep Time: 20 minutes

Cook Time: 25 minutes

45 minutes

2-4 servings

Grilled BBQ Chicken Salad

This is a comfort salad for me. I don't usually use prepared bbq or dressing, but wanted to make this quick and easy....and tasty! This recipe makes a great meal for two, but you will most likely have extra lettuce and mix'n's. I actually made four breasts of chicken so I would have left overs, and could add extra chicken. Your choice!

For more of my SALAD recipes, click here.

Ingredients

  • 2-3 cups Romaine lettuce, chopped
  • 2-3 cups Ice Berg lettuce, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 1 small can of corn, drained
  • 1 avocado, cut into small chunks
  • 1/2 cup tomatoes, chopped
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken breasts
  • 1/4 cup honey bbq sauce (I buy Sweet Baby Rays)
  • 1/4 cup ranch dressing
  • Salt and pepper

Instructions

  1. Preheat grill to 350 degrees F.
  2. Season chicken with salt and pepper.
  3. Grill chicken until cooked through. Remove and let cool slightly. Once cool, cut into bite-size chunks and place in a medium bowl. Pour bbq sauce over chicken and stir to coat. Set aside.
  4. Meanwhile, to a large bowl, add the lettuce, beans, corn, parmesan, tomatoes and avocado. Gently blend to combine.
  5. Scoop some salad into a serving bowl, and top with bbq chicken mix.
  6. Slightly drizzly about 2 tablespoons of ranch dressing atop salad. Stir to combine the bbq chicken and dressing.
  7. Enjoy!
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Red Quinoa and Spinach Salad

Looking for a healthy salad thats a bit different than the usual?  Try this red quinoa salad, and add some additional protein to make it a meal, or just keep it as is to have as a side or snack.

Red Quinoa and Spinach Salad
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1 ratings

Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

6-8 small bowls

Red Quinoa and Spinach Salad

Delicious, healthy alternative to your daily meal, with added protein from the quinoa. Pump it up further with more protein by adding fish or chicken as well.

Are you a big fan of quinoa? Click here for another Red Quinoa salad recipe with a different flavor and ingredients.

Ingredients

  • 1 1/2 cups red quinoa, rinsed and drained
  • 1/2 cup sliced almonds
  • 1 bunch spinach leaves, stems removed, sliced thinly
  • 1 15-oz can of navy beans (can also use garbanzo or cannellini)
  • 1 cucumber, peeled, seeded and cut in small chunks
  • 1/2 cup dried cranberries
  • 1/2 a red onion, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 1 tbsp butter or olive oil
  • Dressing
  • 1 small container plain greek yogurt
  • 6 tbsp olive oil
  • 1/2 lemon, zest and juice
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp each of salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread almonds on a cookie sheet and toast for about 5 minutes, until golden brown. Set aside to cool.
  3. Cook quinoa according to package directions (I use half water and half vegetable broth for better flavor). Let cool.
  4. While quinoa is cooking, in a frying pan, over medium heat, add butter or olive oil, and onions. Cook for about 3 minutes. Add spinach and cook for another few minutes until the spinach is just wilted (not too much). Remove and transfer to a large bowl.
  5. Once quinoa is cooked and cooled, add to large bowl above.
  6. Add almonds, cucumbers, cranberries, beans and feta cheese as well.
  7. For the dressing, in a small bowl, combine all ingredients until well blended.
  8. Pour dressing over quinoa mixture, and gently toss to blend and coat.
  9. Chill salad for at least 15 minutes before serving.
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Tomato Coconut Basil Soup

The coconut milk adds the perfect amount of creaminess and sweetness to this delicious soup. Just add grilled cheese for a full meal, or a salad creation for a healthier option.

Tomato Coconut Basil Soup
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Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

6-8 small bowls

Tomato Coconut Basil Soup

I was in Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this restaurant in town. Served with a beet salad and a roll, I was in heaven! I told friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.

Ingredients

  • 2 15oz cans of fire roasted diced tomatoes
  • 1 15oz can of stewed tomatoes (any size)
  • 1 to 1 1/2 cups canned coconut milk (found in the Asian section at a grocery store)
  • 2-3 cups vegetable broth
  • 1/4 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • Handful of fresh basil leaves
  • Salt n' pepper to taste
  • 1 tbsp olive oil

Instructions

  1. In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
  2. Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
  3. Meanwhile, in a food processor, add the coconut milk and basil, and blend/pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter.
  4. Transfer to large container/bowl.
  5. When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. Add to large container/bowl. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
  6. When finished, stir to combine with coconut milk, and season with salt and pepper.
  7. Ladle into bowls, garnish with more basil if desired, and serve!
  8. You can refrigerate this soup and reheat for up to one week.
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