I love sharing me recipes!

I love sharing me recipes!


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Friday, April 22, 2016

Jalapeno Skinnygirl® Margarita's ♥

Happy Friday Everyone! Why not make your own margaritas without the guilt of carbs and sugar? Margaritas may be a tasty accompaniment to your tacos or enchiladas, but these are among the highest-calorie alcoholic beverages you can choose.Eight ounces of a standard margarita on the rocks will set you back about 455 calories, while a 12-ounce margarita has about 680 calories.
 I just love Skinnygirl® Cocktails! With only 100 calories in a four-ounce serving of Skinnygirl Margarita, you can get your margarita fix without consuming all those calories.  

I am proud to be part of a wonderful program! 
Let me tell you about the the new Skinnygirl® Cocktails Tastemakers program, which has just launched. The Skinnygirl® Cocktails Tastemakers program invites you to share your love of Skinnygirl® Cocktails in exchange for all kinds of perks, discounts, rewards and exclusive behind-the-scenes info! 

Ingredients ♥

4 oz Skinnygirl® Margarita
2 – 3 thin slices of fresh jalapeño
3 – 4 slices of fresh lime
Sea salt or margarita salt

Directions ♥
Muddle the  jalapeño and limes in slices in the bottom of a glass or mason jar with the back of a wooden spoon. Muddle for a good 20 – 30 seconds until the juices really start to form.
 Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. 
 Reserve one lime slice for garnishing. Fill glass to the top with ice. Add Skinnygirl® Margarita to the top and gently stir to combine. now sit back, sip  and enjoy! ♥

Friday Fish Tacos With Crema ♥

Happy Friday! Why not try my healthy flavorful Friday Fish Tacos with Crema! ♥

 serves 4 (makes 4 large tacos)

Ingredients ♥
• 3/4 lb COD FISH FILET (tilapia or other white fish)
• 1/4 tsp CAYENNE PEPPER, GROUND (optional or to taste)
• 6 oz PLAIN GREEK YOGURT, nonfat or lowfat
• 1/2 tsp LIME ZEST & JUICE
• 1/2 tsp PURE HONEY
• 1 1/2 tbsp FRESH CILANTRO, chopped
• 1 AVOCADO, sliced
• 1/3 cup PICO DE GALLO or SALSA

1. For yogurt crema: whisk yogurt (or light sour cream), 1/2 tsp lime juice, 1/2 tsp lime zest, honey, garlic powder, cilantro, salt and pepper together in a small bowl. Refrigerate until ready to serve (makes a good amount so probably won’t use all if making 4 tacos).
2. In a small bowl combine cumin, chili powder and cayenne pepper, if using. Cut fish into 4 filets; sprinkle seasoning, salt and pepper on both sides and gently rub into flesh with hands.
3. Heat a large sauté pan, or grill, over medium-high heat. Add oil and sauté fish 2-3 minutes per side (depending on thickness) or until cooked through. While fish cooks warm corn tortillas in a separate pan or on grill.
4. Top each of 4 warm tortillas with one fish filet, about 1-2 Tbsp pico or salsa, 1/4 avocado, and drizzle with 1-2 Tbsp crema and a little lime. Serving size, one taco with toppings. enjoy! ♥

Sunday, March 27, 2016

Russian Onion Peel Easter Eggs ♥

This is a traditional Russian Easter Egg dying process.The design on the eggs I have here is so beautiful yet so simple to achieve and what is even better is completely natural, no chemicals involved! ♥

Here is what you will need:
Onion peels(red or yellow) from about 10 onions
White Eggs
Any leaves you like e.g. rose leaves, parsley, dill, anything interesting you can find in your back yard!
Salt -1 tsp.
Take the onion peels and put them in a pot. The next step is quite simple but a teensy bit fiddly. Place a leaf of your choice on the egg and slide it inside a pantyhose, tie a thread on each side of the egg to prevent the leaf from sliding. Repeat the process until all the eggs are “dressed” in pantyhose. I learned that very stiff leaves don’t work as well because they don’t “hug” the egg too tightly and produce an unclear print. Fill your pot with water and boil the eggs for 15-20 minutes. Make sure the heat is not set on very high as you don’t want your eggs knocking around in the pot and cracking. Cool the eggs, remove the panty hose and the leaves, wipe any leaf remnants with a cloth. The last step is to make them shiny! Simply rub each egg with a little bit of oil.
Use food colouring pastes and a tablespoon of vinegar per each cup of colour, top up with boiling water. Drop a cooked egg and let it sit for 5 minutes. I recommend using gel colours as they produce more vivid hues than their liquid counterparts.

Easter 2016 Menu ♥

Happy Easter Sunday! This year my Easter I celebrate,  Russian Orthodox Easter is not until May 1st.  I thought I would share both the American and Russian Easter Menus you may incorporate today with the American Easter ♥

 Old Fashioned Ham ♥

Ingredients ♥

3/4 cup Dijon mustard

1/2 cup light brown sugar, plus more for sprinkling

2 teaspoons chopped fresh thyme leaves

1 (14-pound) cooked and smoked cured ham, shank end

3/4 cup pineapple juice

20 canned pineapple rings

1/2 cup maraschino cherries

Directions ♥
Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.

In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.

Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.

Turn oven to 400 degrees F.

Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

 Skinny Hot Cross Buns ♥

Hot Cross Buns! Hot Cross Buns! One a penny, two a penny… Remember the childhood rhyme? 

(makes 24 buns)

Ingredients ♥

1/2 cup golden raisins
1/2 cup dried currants
1/4 cup warm orange juice
4 1/4 cups all-purpose flour, divided
1 cup whole-grain pastry flour
1 tsp. salt
1 tsp. grated lemon zest
1 tsp. grated orange zest
1/2 tsp. ground cinnamon
1/4 tsp. grated whole nutmeg
1 package quick-rise yeast

1 cup warm fat-free milk

1/4 cup honey

1/4 cup unsalted light butter, melted
2 large eggs, lightly beaten
Cooking spray
1 Tbsp water
1 large egg white
1 cup powdered sugar
1 Tbsp fat-free milk
1 tsp. fresh lemon juice

Directions ♥
To prepare rolls, combine raisins, currants and orange juice in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice. Meanwhile, sprinkle yeast over 1/4 cup of warm water and allow to sit for 5 to 10 minutes.
Lightly spoon 4 cups plus 2 tablespoons of all-purpose flour and your 1 cup of pastry flour into dry measuring cups. Combine flours, salt, lemon and orange zest, cinnamon, nutmeg and yeast in the bowl of your stand mixer with the dough hook attached; mix until combined. Combine reserved orange juice, milk, honey, butter and eggs in a bowl, stirring with a whisk. With mixer on, slowly add in milk mixture to the flour mixture and mix at medium-low speed for about 7 minutes. Turn dough out onto a lightly floured surface and add reserved fruit.
Knead dough for about 2 minutes until smooth and elastic; add enough of the remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent sticking. Place dough in a large bowl coated with cooking spray, cover and let rise for 1 hour or until doubled in size. Punch dough down, cover and let rest for 5 minutes. Divide dough into 24 equal portions; roll each portion into a ball and place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
Preheat oven to 350 degrees F. Combine 1 tablespoon water and egg white and stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350 for 20 minutes or until golden brown, rotating pans once during baking. Remove from pans and cool for about 10 minutes on a wire rack.
To prepare glaze, combine powdered sugar, 1 tablespoon of milk and 1 tsp. lemon juice, stirring well with a whisk. Microwave on high 20 seconds or until warm. Spoon glaze into a sealed zip-lock baggy and snip a tiny hole in one corner of the bag. Pipe a cross on top of each warm roll. Enjoy! ♥

Side Dishes ♥

Click on the highlighted recipes below and it will take you to my recipe! 

Grandma Katrina's Deviled Eggs 


Ingredients ♥

     Sparkling Wine, Cava, Moet, Prosecco or Champagne (1 bottle)

     Orange Juice (1 carton)

     Triple Sec (optional)

Preparation ♥

Fill half of a champagne flute with chilled sparkling wine or Champagne (about an ounce) and top off with chilled orange juice (again about 2 ounces), gently stir. If you'd like to add triple sec, just a splash to taste works out fine. For added flare, slice up a strawberry to decorate the rim of each flute. Enjoy!

* Also delightful over ice in a larger white wine glass as I did above!

Now for the link to my Russian Easter  

Have a blessed Easter! 

Sunday, March 20, 2016

Grilled Fish Tacos with Avocado Creama ♥

Made these for dinner last night, perfect light spring healthy dish!  Using my favorite sponsored product Hass Avocados!   ♥

Avocados are a perfect super food! You may find that the rich, creamy texture of avocados makes your resolution to eat healthier easier to follow. They make a satisfying snack - 8% of your daily recommended value (DV) fiber from 1 serving of avocado. Fiber adds bulk to your diet and can help keep you feeling full faster and longer.

Working out? Potassium can help. Potassium is an electrolyte. Your body loses electrolytes as you sweat that need to be replaced. You also need potassium to help build muscle, break down and use carbohydrates. Avocados contain 150 mg of potassium per 1 oz. serving. In addition, avocados contain 8% of your daily value of fiber with 3.5 g of naturally good fats to help you stay full and energized for all your activities throughout the day.

Ingredients ♥

For the Tilapia:

1½ teaspoons smoked paprika
1½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 pound fresh tilapia fillets
2 tablespoons vegetable oil

For the Cabbage Slaw:

½ red cabbage, sliced very thin
¼ yellow onion, sliced very thin
½ cup apple cider vinegar
1 teaspoon sugar
Kosher salt

For the Avocado Crema:

1 large, ripe avocado, very well mashed
½ cup sour cream
1 cup milk, plus more as needed
Juice of 1 lime
½ jalapeno, seeded and finely diced
To assemble:
24 low carb tortillas
Hot sauce, to taste

Directions ♥

For the Tilapia:

Use a fork to combine spice rub mixture in a small bowl, and spread evenly over fish fillets. Heat oil in a skillet over medium high heat. Cook fish until browned and firm, about 3-4 minutes per side.
For the Cabbage Slaw:

Combine all ingredients in a large bowl, and toss to combine. Allow flavors to meld in the refrigerator while you prepare other ingredients.
For the Avocado Crema:
Combine all ingredients in a medium bowl. Stir to combine, adding more milk as needed to thin to desired consistency.
To assemble:
Warm tortillas in a skillet or on a comal. Use two tortillas for each taco, layering ¼ or each fish fillet, cabbage slaw, and a generous slather of sauce. Add additional hot sauce, as desired. enjoy! ♥

Sunday, March 6, 2016

Avocado Smoothie ♥

Here is a healthy breakfast! Try my recipe for Avocado Smoothies! And I love using my fave sponsored product Hass avocados!  ♥ 

1 large ripe avocado
2 tablespoons fresh squeezed lemon juice
¼ teaspoon vanilla
¼ cup Greek yogurt 
½ to 1 cup coconut water
2 tablespoons honey
pinch of salt
optional: mint or basil

Slice avocado in half, remove pit, and scoop small pieces of the avocado flesh into a blender. Make sure to scrape as much of the dark green flesh from the skin as possible, since this is where the highest concentration of nutrients is 

Add lemon juice, vanilla, yogurt, and ½ cup coconut water (and handful of herbs if you’d like) to blender and blend on medium-high speed until smooth. Add more coconut water a little bit at a time until you get the desired consistency.

Stir in honey and salt to taste. Pour into glasses and drink right away. ♥ 

Sunday, February 21, 2016

Skinny Baked Avocado Eggs ♥

Here is a cute idea for breakfast, eggs baked in an avocado, It's a supercute and super healthy way to start your day! And I love using my fave sponsored product Hass avocados! 

 Ingredients ♥
  1 ripe Hass avocado
  2 eggs
  1 small lime
  salt & pepper

1. Preheat oven to 450F.
2. Cut avocado in half and remove the pit. Set on a baking sheet.
3. Squeeze lime juice all over halves and sprinkle with salt and pepper. Now, here comes the fun part: using a large spoon scoop out some of the center to make the egg fit — you’ll want to scoop out a tablespoon or so (and nom the scraps!).
4. Carefully crack the egg into the hole. Don’t worry if some whites spill over as long as the yolk’s intact.
5. Bake 10-15 minutes, or until whites are set but yolk is still runny.enjoy! ♥

Sunday, February 7, 2016

Superbowl Menu 2016 ♥

Well it's finally here Superbowl weekend 2016! Here is a menu of foods for your superbowl party and yes they are healthy recipes but still so tasty! ♥


Friday, January 22, 2016

Mini Garden Egg White Frittatas ♥

Gluten free, protein packed egg white frittatas perfect for grabbing and going in the morning! ♥

Ingredients ♥

-Cooking spray
-12 serving muffin tin
-1/2 red bell pepper, chopped
-8 small cherry tomatoes, chopped
-1 small bunch of kale, torn into pieces
-1/2 cup chopped red onion
-3 TBSP Nutritional Yeast
-Seasonings of choice
-1 carton of liquid egg whites (4 cups total)

Instructions ♥
Preheat oven to 350 degrees.
Spray muffin tin with nonstick cooking spray.
Add various chopped veggies to the bottom of each tin, filling ¼ to ½ the way full.
Sprinkle nutritional yeast and seasonings on top of veggies.
Cover each veggie-filled tin with egg whites. Pour over and fill to the top.
Bake for 30 minutes

Friday, January 1, 2016

New Year's Mimosa's ♥

Here is a perfect New Year's day drink, New Year's  Mimosa's! enjoy! ♥

Ingredients ♥

     Sparkling Wine, Cava, Moet, Prosecco or Champagne (1 bottle)
     Orange Juice (1 carton)
     Triple Sec (optional)


Fill half of a champagne flute with chilled sparkling wine or Champagne (about an ounce) and top off with chilled orange juice (again about 2 ounces), gently stir. If you'd like to add triple sec, just a splash to taste works out fine. For added flare, slice up a strawberry to decorate the rim of each flute. Enjoy!

* Also delightful over ice in a larger white wine glass as I did above!