Ginger- soy glazed Mahi Mahi with broccoli slaw

Last night, I tried a new recipe from Coastal Living: Ginger-soy glazed Mahi Mahi. It turned out really good. I especially loved it because ginger is my favorite!! To sneak some veggies in, I made a dressing using the same ingredients in the glaze and tossed it with broccoli and carrot slaw. This was a perfect, light summer supper...

Ginger- soy glazed Mahi Mahi
(That's the link to the Coastal Living Recipe)

Broccoli Slaw with ginger soy dressing

1/2 package broccoli and carrot slaw
1 Tbs soy sauce
1 Tbs honey
1 tsp grated fresh ginger
1 tsp finely chopped shallot
1 tsp finely chopped garlic
1 tsp sesame oil
1 Tbs rice wine vinegar
1 tsp dijon mustard

Stir all but the slaw together in a medium bowl. Add slaw and toss to coat.



I had a sheet of puff pastry in the freezer that I needed to use, and yesterday I bought a big bag of granny smith apples...so I decided to try to make an apple tart. Cooking Light saved the day once again! I found this super easy and delicious recipe:

Tart aux Pommes

Instead of making the pastry, I just thawed out my puff pastry and used it...even easier! It turned out so pretty and delicious!

These are the Days...

Sugarland is one of my all time favorite country groups. Justin and I went to a concert in Shreveport for our anniversary this year. They were absolutely amazing...those guys know how to put on a show!! This song is one of my favorites, and I was listening to it this morning while I was walking. It kinda sums up how I'm feeling in my life at the moment. We are at a standstill with the baby thing. My doctor says we shouldn't try until April...ugh. But....I am trying to be positive and view this time as a blessing rather than dwell on the fact that I am NOT PREGNANT. In an effort to stay positive (and keep my mind occupied) I have decided to use the next 9 months to get healthy and do some things I won't be able to do when I finally do have a baby. These are the days!
Here are a few things on my list right now:

1. Try to eat better.
2. Yoga
3. Run a 5K, and maybe a 10K
4. Learn to play the piano...finally
5. Learn to speak some Italian

We'll see how many of these I cross off. So far, I have done yoga twice this week and I have started a running program called "Couch to 5K" (that sounds pathetic, right?). And, I ordered a piano book from Amazon and dusted off the old keyboard...

On to the eating better thing...I am trying to get more veggies and fruits in, not so much dieting (I love food too much for that, that's where the running comes in!). Here is what I made last night:

Risotto with sweet peas, broccolini, and mushrooms

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 yellow onion, chopped
1 1/2 cups broccolini (baby broccoli), steamed
1 1/2 cups shitake mushrooms, sauteed in EVOO
2 cups Arborio rice
1 cup dry white wine
4 cups chicken broth
1 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups frozen peas, thawed


Heat the butter and oil together in a large saucepan over medium heat. Add the onion and sauté until translucent. Add the rice and stir to coat in the oil and butter. Pour in the wine, stir until all the liquid is absorbed. Reduce heat to low. Add 1 cup of the broth and cook until absorbed, stirring occasionally. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next. Continue this process until all liquid is absorbed. Stir in the Parmesan, salt, and pepper. Puree 2 cups of the peas in a blender or food processor. Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas, broccoli, and mushrooms.

Yummy, and loaded with veggies!

Cheesy Broccoli Soup

Hi again! No cooking last night...too many leftovers! Plus, we decided to go out to eat with mom since she was in town. Justin is on call tonight, which means he stays at the hospital all night. Boo. I was tired of eating chili, so I made Cooking Light's Broccoli and Cheese Soup! Delicious! It wasn't exactyly my grandmother's, but hey, it was the healthy version... Here is the recipe:

Broccoli and Cheese Soup

Cooking Light

Cooking spray
1 onion diced
2 cloves garlic minced
3 cups low sodium chicken broth
16 oz package broccoli florets
1/3 cup all purpose flour
2 and 1/2 cups 2%milk
8 oz velveeta light cubed

Heat large stockpot over medium high heat. Add onion and garlic and cook for 3 minutes until tender. Add broth and broccoli, bring to a boil. Reduce heat to medium and cook for 10 minutes. In a separate bowl, whisk together flour and milk until smooth. Add milk to broccoli mixture and cook for 5 min, stirring constantly. Remove from heat. Add cheese and stir until melted. Season with salt and pepper to taste. Place 1/3 of soup in blender and process until smooth. Return to pan and cook on low for 5 min.
Makes 6 servings, 1 and 1/3 cup each.

203 calories per serving.

This was very quick and easy soup...time to snuggle up on the couch with some girly TV!