Recipe of the Month

January 2015: Baked Tilapia


  • 4 Tilapia Fillets
  • Salt and freshly cracked black pepper
  • 1 lime, finely grated zest and juice
  • 1 tablespoon of butter


  1. Preheat oven to 375 degrees F.
  2. Coat a large cast iron pan with a nonstick butter spray.
  3. Rinse Fish and pat dry, place on the cast iron pan.
  4. Season each fillet with salt, cracked pepper, lime zest and lime juice.
  5. Add a pat of butter on each fillet and cook in the oven for 8-12 minutes.

Courtesy of: Bobby Dean

December 2014: Grilled Chicken and Berry Salad


  • ½ head of a romaine lettuce (washed and chopped into bite sized pieces)
  • 7 ounces of baby spinach
  • 14 ounces of grilled chicken sliced
  • 8 ounces of strawberries sliced
  • 8 ounces of blueberries sliced
  • 4 ounces of feta
  • 4 ounces of shredded parmesan cheese
  • 1 cup of sliced almonds
  • Poppy seed dressing

Mix it all together!

Courtesy of:

November 2014: Pork Tenderloin


  • 1 (2) pound pork tenderloin
  • 1 (1) ounce envelope of onion soup mix
  • 1 cup of water
  • ¾ cup of red wine
  • 3 tablespoons of mince garlic
  • 3 tablespoons of soy sauce
  • Freshly ground black pepper to taste

Place the pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top. Carefully spread garlic on the pork leaving as much on top as possible during the cooking process. Cover it and cook on low for 4 hours.

Courtesy of: Chowsito on

May 2014: Peanut Butter-Banana Spirals


  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup vanilla low-fat yogurt
  • 1 tablespoon orange juice
  • 2 ripe bananas, sliced
  • 4 (8-inch) fat-free flour tortillas
  • 2 tablespoons honey-crunch wheat germ
  • 1/4 teaspoon ground cinnamon


  1. Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.
  2. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.

Courtesy of: Cooking Light

April 2014: Roasted Sweet Onion Dip


  • 2 large Vidalia or other sweet onions, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 whole garlic head
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 425°.
  2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
  3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.

Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives, the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn't really add that divine fresh-lemon essence.

Courtesy of: Jessica B. Harris, Cooking Light Gluten-Free Cookbook, Oxmoor House

March 2014: Honey-Glazed Almonds


  • 1 1/2 cups raw, unblanched almonds
  • 1 tablespoon sugar
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon ground chipotle chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt


  1. Line a large baking sheet with parchment paper.
  2. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.

Courtesy of: Bruce Weinstein and Mark Scarbrough, Cooking Light

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