Spudmaster Baked Halibut

I recently shot some photos for a potato chip factory. At this time, this is a small American company that is just getting out there and currently has a distribution throughout Missouri, mostly in the St. Louis area.

These chips are delish! They are currently working with creating some new flavors as well but for this recipe, we just used their plain potato chips.

Ok, here I have to admit that when I was asked to try the baked Halibut recipe, I was disappointed. I don’t generally like fish although I WANT to like fish. I tried the recipe though and guess what, I can honestly say, this was delicious! I will be making this recipe again!

So try it, I hope you like it as much as my husband and I did.

Spudmaster Baked Halibut

Ingredients:
1/2 cup mayonnaise
1/2 cup Dijon mustard
kosher salt and pepper to taste
1 lb. halibut fillets
1-1/2 cups crushed potato chips

Preparation:
1. Preheat oven to 400 degrees F. Spray a 2- or 3-quart baking dish with cooking spray.

2. Crush potato chips


3. Whisk together the mayonnaise and mustard. Season with salt and pepper to taste.

4. Brush the mayonnaise-mustard mixture over both sides of the halibut.

(As you can see, I did not brush, I dunked and dunking worked)


5. Spread the potato chip crumbs out in a shallow dish or on a plate. Dip both sides of the halibut in the potato chip crumbs.


6. Place in the prepared baking dish. Bake 18-22 minutes, until fish flakes easily with a fork.

Serve to your loved ones and enjoy! Yum!

Taco Soup

This is a tasty recipe that is good for you.

I started making this when I was on Weight Watchers.

It is low in points yet filling. It’s even lower in points when you make it vegetarian style, without the burger. I personally, like a bit of beef so that is how I’ve made it for you here.

Am I crazy when I say it felt good to cook a little again?

It’s just so much better than ordering out.

Unless you’re incredibly busy, as I’ve been (and honestly still am), but sometimes you just have to make time for things like a good home cooked meal and after ordering out so much, I need some seriously low-calorie meals like this.

1 lb (or less) of lean ground beef (optional)

1 medium yellow onion (chopped)

1 Tbsp minced garlic

3 cans diced tomatoes

1 Can Great Northern white beans undrained

1 can corn drained

1 package McCormick Taco seasoning

2 cups chicken broth

 

First if you are going to cook with beef, I recommend buying a pound or less of the leanest burger.

Brown your hamburger, drain the grease and add chopped onion & cook for a few minutes on medium heat.

Add all other ingredients.

 Make this recipe for your heart, it’ll thank you.

I know, I’m not right.

Don’t drain the beans, put the whole can in the pot.

 

Add the chicken broth. I state 2 cups in the recipe, use your judgement for your liking.

Stir ingredients until combined well.

Cook on medium heat for about 30 minutes, stirring occassionally.

 A filling, light, warm lunch. Yum.

If I recall correctly, 1 Cup of this soup (vegetarian style) is only 3 points, with the burger it’s approximately 5 points per cup.

A slightly higher calorie option is adding a little light sour cream to your individual serving, top with a little shredded cheddar.

I hope you enjoy!

 

White Chicken Chili

This recipe is perfect for a football game.

This recipe is perfect for a party.

This recipe is good for your family, and for you.

Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.

This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.

I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!

So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)

8 chicken breast halves, boneless, skinless

4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)

2 medium yellow onions, finely chopped

2 Tbsp minced garlic

1 Tbsp Olive oil

8 oz minced green chilis

1 tsp oregano

1/2 tsp Cayenne Pepper

1/2 tsp Pepper

3 cups chicken broth

3 cups of Monterey Jack cheese, shredded

Here we go:

Boil chicken for about 45 minutes. Remove from water and let cool.

While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).

Once  your chicken has cooled a bit chop or shred it while your onions are sauteing, don’t forget to stir your onions now and then so that they cook evenly.

 

Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.

Maybe it was aliens!

Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.

BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.

I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.

After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.

Now put in your chicken, undrained beans and chicken broth & stir.

 

 Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.

When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!

Hope you like it! 

The Best Guacamole EVER

Ok, so when I spout off and say “The Best Guacamole EVER”, I guess you could say “Yeah, right!” or “I don’t think so!” or whatever you might say to that, but just so you know, this isn’t just a matter of MY opinion. This recipe has now been tried on several people. Some, including myself, former guacamole dis-likers. Yes, thats what I said, there have even been a few people, like me, who went from “Ew, guacamole!” to “Thats pretty darn good, and I don’t even LIKE guacamole”!!! With a few, like me, who Love this stuff!!!

 Now I’m not claiming that EVERYONE will like it, some people are just bound to never like certain things, I get that, but  I have only met one person, who dared try the “green slimy looking stuff” that said, “Meh, its ok.”

I have to give credit where credit is due. My husband, G1 taught me how to make this. Thanks Honey!

So here’s what you need:

2 ripe Avacados

1/3 medium yellow onion

1/2 tomato

1/4 Cup Pace Picante Salsa

Louisiana Hot Sauce

Garlic Salt

A few notes: Avacados are ripe when you can sqeeze them gently and feel them smoosh just a little. If they are real hard, they aren’t ready yet, if they smoosh too much, they may be too ripe.

Also, depending on your tolerance for hot & spicy should depend on whether you get Hot, Medium or Mild salsa. I can tell you I’m a hot & spicy wimp and I still use the Hot salsa, since there is not a huge amount added to this recipe, its really not all that hot but if you are afraid of “hot” then use a milder version of salsa.

Last: If you are not familiar with avacados, they are similar to bananas in the way that, after being peeled, they tend to “brown” quickly and taste does change. I highly suggest you make this recipe same day as you intend to eat it, for best outcome, immediately before serving. Remember: Fresher=better when it comes to this recipe.

Peel Avacados, de-pit (save one pit for later). Chop avacado with knife until it creates a chunky but slightly creamy mixture.

 

Chop onion & tomato into small, chunky pieces & add to avacado.

Add a few sprinkles of Garlic salt.

add 1/4 C salsa, a few squirts of the Louisanna Hot sauce & stir everything together.

Stir until a creamy yet chunky combo forms.

Keep one of the pits and put into mixture (obviously not to eat), this is said to keep it fresher a little longer, I still recommend serving right away, at the most, within a few hours.

The recipe size here will serve 2-3. If you are making this for more, you can easliy double it.

Serve with Tortilla chips or on crackers. Yum. I personally buy baked tortilla chips to cut down on the amount of calories. Avacados contain a lot of fat themselves, but by everything I’ve read, its the good fat. Its the type that helps build the ‘good’ choleterol. Everything in moderation, but this is one of your healthier choices and personally, my fav!