USVI-On-Line

Cypressgirl,

I thought of you last night and took pics of my meal (all STJ and forum inspired) will post them later, but I made sauteed shrimp that had sat in in Caribbee (sp?) Curry that I got from STJ Spice (not as strong as red curry), a black bean and corn salsa that I kinda used some recipes combined from the forum (didn't know if you could do the black beans or the corn though) and also forgot I had made mango salsa so I had some of that too and some stuffed mushrooms (acutally just one) that Mary Beth gave me the recipe for and I think she got it off of a low-carb website.

If you are interested in any of the recipes, let me know.

One of the things I have found is that the cooking and preparing has become more fun to me than the actual eating the food...that's just lagniappe and I think that's part of why I was doing smaller portions.

I agree with Sea-nile in that if you don't allow yourself to have things, you just want them more - or at least I do

Good luck with it though!!!!

nothintolose

I made a main dish salad the other night that was healthy! It is spinach, blood oranges, starfruit, toasted almonds, and chicken breast (leftover from the indian banana leaf chicken I posted in the food porn thread--by the way that chicken is healthy too--no added fat at all).

The dressing a a raspberry chipotle sauce--only 1 tsp. olive oil:

<a href="http://www.flickr.com/photos/28539958@N00/2269124728/" title="spinach chicken salad by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2254/226 ... ceafda.jpg" width="500" height="375" alt="spinach chicken salad"></a>

In keeping with the portions theme, this was a main dish for two adults. I could have used less almonds...but I love nuts.

(Not healthy confession, we had a cheese plate for dessert!)

That looks great! I'd love the recipe for the raspberry chipolte dressing. Pretty please.

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cypressgirl wrote:That looks great! I'd love the recipe for the raspberry chipolte dressing. Pretty please.

Super easy...

1 tbsp. raspberry puree...I used raspberry enlightenment from Penzey's spices:

http://www.penzeys.com/cgi-bin/penzeys/ ... nment.html

but any runny kind of raspberry jelly would work

1 tsp. olive oil
1/4 tsp. of the adobo sauce chipotle chiles come packed in
salt and pepper to taste

Thanks for all the ideas and recipes. I eat just about anything, I just cut portions and stay away from processed foods, sugar, and keep the fat grams to a minimum. I still have my wine and Goose and cranberry on weekends. Maybe that's why the progress is so slow.

I am getting more into cooking salmon, so if anyone has a good topping or marinade that is not loaded in fat, I'd love to hear it. Also, any other good fish ideas would be great.

Try this Cypress.
It's very good. I can even get my son to eat it. I use a little bit more salad dressing on it.

Baked Salmon and Tomatoes, Spinach and Mushrooms.
4 salmon filets (4 oz each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Sun dried tomato vinaigrette dressing

Place salmon filets, skin sides down in a 9x13 pan coated with cooking spray. Mix remaining ingredients until well blended; spoon over salmon
Bake at 375 degrees for about 25 minutes or until salmon flakes easily with a fork.

I also add some more spices, I can't even tell you what. I make it different every time. The salad dressing adds enough spice though.

Cypress - what kinds of fish (besides salmon) can you get? I may have some ideas for ya'.

nothintolose

cypressgirl wrote:Thanks for all the ideas and recipes. Also, any other good fish ideas would be great.

This is an easy one from Cooking Light mag. Good with rice.

Grouper Veracruz

(4) 6 oz fillets grouper or similar (also works well with tilapia)
Cooking spray
EVOO
Chopped onion
1 teasp cumin
Chopped garlic to taste
¼ cup water
2 tablesp chopped cilantro (more if you like it)
3 tablesp OJ or Triple Sec
2 tablesp or more pitted green olives (works with chopped black too, use more if you like olives - we use both)
1 tablesp fresh lime juice
1 tablesp capers
2 tablesp tomato paste
(1) 10oz can diced tomatoes with green chiles

Spray 13x9 baking dish, place fish in, put aside. In non-stick skillet, sauté garlic and onion in EVOO, add cumin, add remaining ingredients, bring to boil, reduce to simmer for 3 min or until slightly thick, pour over fish, bake 20 min or until fish flakes with fork.

I love them all. Thanks!

I can get anything. We have a great store that gets frest fish daily. Some of it is still the whole, big, fish........head, tail, teeth, YUCK. I prefer pieces that don't look like a fish. I would not buy a chicken with the feet, eyes........you get my point. But it is enormous and they SAY it is all flown in fresh daily. I wonder what they do with the fish they didn't sell yesterday.

jmq that recipe looks delish - I've got some tilapia in the freezer and will give it a whirl this week.

I made the Grouper Veracruz on friday with walleye it was great.
Tonight was boar ribs. A good eating weekend in the waterguy's house

Boar ribs........so good a cave man would eat it.

They were great but before i could get a picture that mouth that i call a son devored them

Is this about the size of the boar ribs?

<a href="http://www.flickr.com/photos/sea-nile/2295542963/" title="flintstones by jtmmrut, on Flickr"><img src="http://farm4.static.flickr.com/3007/229 ... 4153_o.jpg" width="378" height="311" alt="flintstones"></a>

Sorry, I'm just Boar-ed...