Tag: meal prep

52 New Recipes in 2023, #1/52 Sublime Swordfish

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2 years ago, I started a journey to lose some weight in a healthy way, my New Year’s resolution was to make one healthy snack a week. Well, this year my New Year’s resolution will be to make one new recipe every week for a year. As a domestic engineer, meal planning multiple meals a day is exhausting. I have found that I am more motivated to cook when I am trying something new! So, please leave me some comments if there is a favorite dish you love and want me to try. I am really excited to embark on this culinary adventure and grateful to have you here for the ride! If you haven’t subscribed yet, you can do so at the end of this blog post.

The first new recipe of the year is Swordfish. I decided to try the Best Grilled Swordfish recipe from Tasting Table, and I am so happy I did! This is definitely a recipe I will make again in the future; the taste was sublime. I decided to pair it with pesto spinach and cheese tortellini and sauteed green beans. If you try it, let me know what you think too.

Ingredients

  • 3 lemons
  • 4 sprigs fresh thyme
  • 3 cloves garlic
  • ½ cup olive oil, divided
  • 4 (6-ounce) swordfish steaks
  • 1 ½ teaspoons kosher salt, divided
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh parsley, coarsely chopped
  • ¼ teaspoon red pepper flakes

Instructions

  1. Wash and dry the lemons and fresh herbs.
  2. Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.
  3. Finely mince the garlic or paste using a garlic press
  4. Add ½ the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
  5. Dry the swordfish with a paper towel.
  6. Using 1 teaspoon of salt, season both sides of the fish.
  7. Place in a zip-top bag and add the marinade.
  8. Place in a shallow dish and marinate in the fridge for up to 20 minutes.
  9. Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about ½ cup of each basil and parsley after the leaves have been chopped.)
  10. Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.
  11. Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
  12. Remove the fish from the marinade and place it on the grill.
  13. Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.
  14. If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.

Zuchinni All-Star

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You’ll need approximately 4 medium zucchinis for this combo recipe. If you plan on making both, shred all your zuchinni first and take out a heaping cup for the muffins and set aside. My future self will be thanking me for this discovery when my garden is growing wild with produce!

Zuchinni Pizza Casserole and Zuchinni muffins. I purchase a 3 lb. package of ground beef and split it into 5 – 1/2 lbs. I had enough time to do this between the zuchinni de-juicing and the first 10 minutes of it baking. This particular recipe left me with half an onion and half a green pepper which I also sealed up. I already have a tasty plan for those, so stay tuned for a future post!

Make sure to get all the zuchinni juice out!

Zucchini Pizza Casserole

Ingredients

  • 2 cups shredded unpeeled zucchini
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1 cups shredded mozzarella cheese, divided
  • 1/2 cup shredded cheddar cheese, divided
  • .5 pound ground beef
  • 1/2 chopped onion
  • Italian seasoning and red pepper flakes to taste
  • 1 can (8 ounces) Italian tomato sauce
  • 1/2 medium green or sweet red pepper, chopped
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, garlic, parmesan and half the mozzarella and cheddar cheeses. Press into a greased 9×9-in. or 2-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; season to taste. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.

If you’re making muffins, grab that heaping cup of shredded zuchinni you set aside and scroll down.

*Also keep in mind to drop your oven temp to 350°F after you pull the casserole*

leave the zuchinni juice for this tasty morsel

Zuchinni Muffins

Ingredients

  • 1 ½ cups whole wheat flour
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup apple sauce
  • ¼ cup vegetable oil
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • ½ cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, apple sauce, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Enjoy these muffins for dessert or breakfast! They’re absolutely fantastic!

I only put walnuts in a few of our muffins so there were no choking hazards for our 1 year old, consider skipping them if you have a child younger than 4. They can be a choking hazard for young children, largely due to children’s inability to grind food properly.