If I have to cook...

Serves:  4   Ingredients 1 (13.5 ounce) can unsweetened coconut milk 1 tablespoon fresh lime juice 1 tablespoon Thai red curry paste 1 teaspoon sugar 4 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons chopped fresh cilantro plus more for serving 2 tablespoons minced scallions plus more for serving 4 6-ounce mahi-mahi fillets (or other firm white fish such as grouper) Steamed rice for serving Instructions Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out ¼ cup of the sauce for marinating the fish. Save the remainder to serve later. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with sal...

Serves 4 1 can (28 ounces) diced tomatoes in juice 1 tablespoon olive oil 3/4 pound sweet or hot Italian sausage, casings removed 1 small onion, finely chopped Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups) 1/2 cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter  In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.  Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.  Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbe...

Ingredients 2 pkg hawaiian sweet dinner rolls 1 pkg deli sandwich ham 12 slice swiss cheese 1/2 c butter, melted 1 Tbsp poppy seeds 1 1/2 tsp worcestershire sauce 1 1/2 tsp brown or dijon mustard 1 tsp onion powder Directions Step-By-Step 1  Slice top from rolls and place bottoms in  baking  pan. Layer ham and cheese on rolls. Replace tops. Combine butter,poppy seeds,mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

One 10-ounce bag fresh whole cranberries (about 3 cups) 3/4 cup sugar 2 cups miniature marshmallows One 20-ounce can crushed pineapple, drained 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 cup pomegranate seeds DIRECTIONS Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.  Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.  Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.  Refrigerate or freeze for abou...

Author:  Karina - Cafe Delites Serves:  4   A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal! Weight Watchers:  14pp per serve! INGREDIENTS Salad: ½ ciabatta loaf (120g | 4oz), sliced 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets 1 tablespoon garlic powder 2 tablespoons dried parsley flakes Pinch of salt 200g | 7oz shortcut bacon, cut into strips 2 eggs, boiled to your liking (soft of hard boiled), sliced 2 baby cos lettuce, washed and dried 1 Avocado, sliced ½ cup shaved parmesan cheese Dressing: ⅔ cup greek yogurt 1 tablespoon olive oil 2 garlic cloves, crushed 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce) Juice of ½ a lemon 3 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning ...

8 oz fettuccine (I use gluten-free) 3 tbsp olive oil 3 cloves garlic, minced 1 cup asparagus, trimmed, cut into 1″ pieces 1/2 cup artichokes, canned 1/2 cup peas 1 lemon, juiced Himalayan sea salt Parmesan cheese, optional Cook pasta according to package instructions. Heat 1 tbsp olive oil in a large saute pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes and peas. Cook for 5 minutes. Add pasta, 2 tbsp olive oil, and the juice of 1 lemon. Serve with a sprinkle of salt and, if you’d like, Parmesan cheese.

3-4 chicken breasts (I used frozen tenderloins) 1 jar of your favorite salsa (we had some from Trader Joe's) 1 can black beans (drained) 1 can corn (drained - or use frozen, like I did) 8 ounces cream cheese  Combine all ingredients (except cream cheese) in a crock pot & cook on low for 4 hours. Remove chicken breasts from salsa mixture, shred & place back in crock pot. Cut the cream cheese into cubes, add to the crock pot & let it sit for about 0 minutes. Stir & serve over rice or in a burrito.  Serves 5 generously. 

PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME 1 hour   Author:  Jen@CarlsbadCravings.com Serves:  8-10 INGREDIENTS 8-10 burrito size tortillas 1 recipe  Best Carne Asada  (click  HERE ) 2-3 cups Sharp cheddar/Pepper Jack combination or Mexican cheese blend (approx. 1/4 cup per burrito) 1 recipe  Mexican Street Fries  (click  HERE ) 1 recipe  Fire Roasted Restaurant Blender Salsa  (click  HERE ) or store bought 1 pineapple, peeled and sliced (optional) Avocado Crema 2 large avocados 1 cup sour cream ¼ cup mayonnaise 2 tablespoons lime juice ½ teaspoon salt ½ teaspoon cumin ½ teaspoon garlic powder INSTRUCTIONS Prepare French Fries according to directions. Set aside. Add Avocado Crema ingredients to your blender and process until smooth. Store in the refrigerator until ready to use. Grease grill and preheat to medium. Grill pineapple for 6-8 minutes per side or until lightl...