Spicy Gazpacho

This soup is served cold and is very refreshing on hot summer nights. It is also great year round when you need a little immune system boost with the raw garlic and onion...you may just want to have a little gum handy ;)

1 28oz can crushed tomatoes
1/2 medium onion (cut into large chunks)
2 cloves garlic (grated)
1 stalk celery (cleaned and cut into large chunks)
1 jalapeno (with ribs and seeds depending on how hot you like it)
1/2 cucumber (cut into large chunks)
handful of baby carrots (10-15)
bell pepper (charred under broiler, skins and seeds removed, cut into quarters)
handful of fresh cilantro
lime (zest and juice)
lemon (zest and juice)
1/4 tsp black pepper
dash hot sauce (depending on how hot you like it)

In a blender or food processor, puree tomatoes, onion, garlic, celery, and jalapeno until blended well and  relatively smooth. Pour 1/2 of the mixture into a pitcher or large bowl.

To the remaining tomato puree, add cucumber, carrots, pepper, cilantro, lemon, lime, black pepper and hot sauce. Pulse a couple seconds at a time until the mixture is blended but still a little chunky. Add to the first half of the puree and mix well.

Refrigerate at least 1 hour for the flavors to blend. Serve topped with more cilantro, sour cream, avocado chunks, or crushed tortilla chips.

The soup alone is SUPER diet friendly, and comes in at 36 calories, 9g carbs, 2g protein, and 109 mg sodium per 1/2 cup. (look for Momvsfood website Spicy Gazpacho in the My Fitness Pal database).

Check this out for more on home roasting fresh bell peppers: Roasted Peppers

Kielbasa and Pepper Skillet

1 16oz package kielbasa, thinly sliced
2 medium onions, sliced  into strips
2 medium bell peppers, sliced into strips
3-4 cloves garlic, smashed and chopped
3 c. pasta or marinara sauce (you can use 1 regular sized jar instead)
1/2 package lasagna noodles or 1/2 bag egg noodles (or pasta of choice)
1 c. shredded mozzarella cheese

Cook noodles according to package directions. If you use lasagna noodles, break them up into pieces about 1" square and scatter them in the water. Reserve 1 c. of the starchy pasta water before draining.

In a wok or large skillet, heat pan on high. Add kielbasa and stir occasionally, letting it brown well on both sides. Add peppers and onions, reduce heat to medium, and cook another 5-10 minutes until softened. Add the sauce, and  the cooking liquid. If you use a jar, swirl cooking liquid around the jar to release sauce on the sides. Stir well.

Add the noodles and toss to coat in the sauce. Top each serving with a sprinkle of mozzarella, and crushed red pepper flakes.

This is also great if you substitute a pound of Italian sausage for the kielbasa.

Stats will vary based on sausage, sauce, and pasta but as is each serving is only 360 calories, 34g carbs, 21g fat, 15g protein, and 937mg of sodium.

Pecan Crusted Tilapia

4 tilapia filets
1 egg
1 TBSP real maple syrup
1 TBSP water
1/2 c pecan halves
1/2 c bread crumbs
1/8 tsp cayenne pepper (adjust to taste)
1/8 black pepper
pinch kosher or sea salt

Heat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a shallow bowl, whisk egg, water, and syrup. Set aside.

In a small food processor, pulse pecans until coarsely chopped. Add bread crumbs and seasonings and pulse a few more times to blend. Pour into a different shallow bowl.

Dredge the fish in the egg mixture, and then in the crumb mixture to coat. Place on the baking sheet and spray the top with cooking spray. Repeat with the other 3 pieces of fish.

Bake 15-20 minutes until deep golden brown and flakes with poked with a fork.

You can find the salad recipe here: Berry Balsamic Salad

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.

Fresh Strawberry Vinaigrette

Dressing
6-8 large ripe strawberries
1 lime
1/4 c. balsamic vinegar
1/8 c. extra virgin olive oil
1 TBSP honey
pinch black pepper

In a small food processor or a blender (I actually use my baby food mill), combine strawberries halved, juice of the lime, and remaining ingredients. Pulse 15-30 seconds until emulsified.

This is great on any salad you would use balsamic on, as a drizzle on strawberry shortcake, or in any other recipe you would use balsamic vinaigrette. Need help putting a salad together? Try this:

Fresh Balsamic Berry Salad (per dinner serving)
Shredded Romaine Lettuce (2 handfuls)
Baby Spinach (1 handful)
1/4 c. fresh blueberries
1 TBSP roasted sunflower kernels
1 TBSP shredded Romano, Asiago, Parmesan, or extra sharp cheddar cheese

Fresh Tomato and Roasted Red Pepper Pasta

10 oz dry shortcut pasta
1 TBSP olive oil
5-10 cloves garlic: crushed, peeled, rough chopped
1/4 c. fresh herbs: sage, basil, oregano, or parsley, washed and rough chopped
1 jar roasted red peppers, rough chopped in the food processor or blender
2 fresh tomatoes, diced into 1/4" chunks
black pepper
sharp cheddar cheese

Cook pasta according to package directions.

Heat a skillet over medium-high heat, then add oil. Add garlic, and sage if that's your herb of choice. Reduce heat to medium and saute until the garlic is golden brown. Add peppers, tomatoes, black pepper, and about 1/2" of pasta water. Let simmer about 5 minutes.

If you are using basil, oregano, or parsley add it after simmering the sauce. Top with grated sharp cheese.

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”