Steamed Snapper with Pesto

(My photo does not do this justice.)

Steamed Snapper with Pesto

Women's Health Magazine

Makes 4 Servings

Stars of the Show:

• 6 cups baby spinach
• 1 red bell pepper, thinly sliced
• 4 snapper fillets (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp pesto - I used sundried tomato pesto.

And Action:

Preheat oven to 450 degrees. Coat one side of four 12" x 20" sheets of foil with nonstick spray.

Top each half of foil sheet with 1 1/2 cup spinach, 1/4 of the bell pepper, and 1 snapper fillet. Sprinkle with salt and pepper. Fold the other half of each foil sheet over the filling and crimp the edges tight.

Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top and let the steam escape. After a minute, peel back the foil to reveal the fish and make sure the fish flakes easily. Top each serving with 1 tbsp of the pesto. 

Nutritional Facts per serving

CALORIES

264.7 CAL

FAT

9.5 G

SATURATED FAT

1.6 G

CHOLESTEROL

64.4 MG

SODIUM

581.5 MG

CARBOHYDRATES

6.7 G

TOTAL SUGARS

1.4 G

DIETARY FIBER

2.9 G

PROTEIN

37.4 G

Pesto

Making Pesto was originally the reason why I wanted a food processor. I got one for Christmas and have used it for everything but pesto.

Homemade Pesto is on a whole other level than store bought. Fresh basil, pine nuts, garlic, Parmesan cheese, salt, pepper, and olive oil. So simple and loads of flavor. After making this Pesto I've been bit by the gardening bug and want to grow basil now and lots of it in order to make large batches of it to freeze.

For a "Meatless Monday" I tossed the Pesto with whole grain penne and a side of Crispy Carrot Fries. Mr. Sideline Chef requested the leftover pasta for his lunch tomorrow for a cold pasta salad.

Once you make your own Pesto you won't go back to store bought.

Pesto

Flat Belly Diet Cookbook

Makes 24 Servings (Serving size = 2 tbsp)

Stars of the Show:

• 1/2 cup pine nuts
• 6 cups packed fresh basil
• 1 garlic clove
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup extra virgin olive oil

And Action:

Toast the pine nuts in a large nonstick skillet over medium heat. Stir often for 3-4 minutes.

Combine the pine nuts, basil, garlic, cheese, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until coarsely chopped. With the machine running, add the oil through the feed tube to blend into a rough paste.

Store in an airtight container in the fridge for up to one week.

Nutritional Information Per Serving:
Calories: 71
Protein: 1 g
Carbohydrates: 1 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 123 mg
Fiber: 1 g




Don't forget to enter for a chance to win a 12 pack of Element Bars!

Pesto Caesar Salad

When I think of caesar salad Red Lobster comes to mind. Their salad has a perfect crunch and is incredibly well chilled. It makes for a perfect starter to the meal. I don't order caesar salads elsewhere when we dine out. It's just not the same.

You can imagine how giddy I was when I saw a recipe for this Pesto Caesar Salad in the Flat Belly Diet Cookbook. I have never attempted to make a caesar salad at home from scratch before. This recipe with the pesto takes the flavor profile over the top. Crisp romaine lettuce with hard boiled eggs whites and crunchy parmesan cheese tortillas pieces are tossed in the pesto casear dressing. A truly crave worthy salad. Yummy!

The Pesto Caesar Salad makes a great lunch and could easily be made into a more substantial dinner when paired with a protein of choice. If you are making it to take for lunch just be sure to keep the lettuce, tortilla strips, and dressing separate until you are ready to eat.

This salad is a great recipe to have on hand to switch up the usual lunch rotation. This takes a standard caesar salad and takes it to new heights with added flavor without the extra calories and fat. A sure winner!

Pesto Caesar Salad

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 1 10" flour tortilla
• 1/4 cup olive oil
• 2 tsp grated romano cheese
• 2 hard boiled eggs
• 2 tbsp lemon juice
• 1 1/2 tbsp pesto
• 1/2 tsp anchovy paste or Thai fish sauce - I used fish sauce since I couldn't find anchovy paste at the store.
• 6 cups torn romaine lettuce
• ground black pepper

And Action:

Preheat the broiler.

Brush the tortilla with a small amount of the oil. Sprinkle with the cheese. Place on a sheet of foil. Broil 6" from the heat source for about 1 minute or until golden and crisp. Remove from the oven and cut into small pieces. I cut mine into quarters and ate them like crackers instead. Set aside.

Peel the eggs and halve lengthwise. Remove the yolks and discard one yolk. Save it for another recipe. Coarsely chop the whites. Set aside.

Use a fork to mash the yolk in a large bowl. Add the remaining oil, lemon juice, pesto, and anchovy paste or fish sauce. Whisk until smooth. Add the romaine and egg whites. Toss to coat. Season with the ground black pepper.

Scatter the tortilla pieces over the salad before serving.

Nutritional Information Per Serving:

MUFA: Olive oil

Calories: 260

Protein: 7 g

Carbohydrates: 13 g

Fat: 21 g

Saturated Fat: 4 g

Cholesterol: 109 mg

Sodium: 225 mg

Fiber: 3 g

I will be marking #22 off my "Stir The Pot" page. 7 down, 17 to go.