Simply Good Food

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Fresh Salmon

My husband, Paul, and I have just returned from a trip where we joined old college friends to visit Seattle, Mt. Rainier and Victoria, B.C.  Some members of the group took three days to journey deeper into Vancouver where they fished for salmon and halibut while other friends enjoyed Victoria.  While the fishing was not as good as expected,  Victoria was delightful.  The salmon used in Cedar Planked Salmon was fresh and delicious!

The Magic Bullet

Last weekend we were pleased to have old friends visit.  Judy and Ab have recently moved to another city and we miss them.  Typical of Judy, she has met lots of new people, including one who introduced her to smoothies and the Magic Bullet.  I love gadgets but had never heard about this one, then suddenly I’m seeing recipes everywhere for smoothies.  Here’s one that I found in the latest issue on Cooking Light.  Called the Green Machine, it’s made with spinach, greek yogurt, and honeydew melon.  YUM!!

Baked Cod with Crumb Topping

baked cod Baked Cod with Crumb Topping

Baked Cod with Crumb Topping
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • ¼ cup panko
  • 2 tablespoons grated Parmesan Cheese
  • 1 teaspoon cornmeal
  • 1 teaspoon olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper
  • 4 meaty cod fillets
  • 1 egg, lightly beaten

  1. Preheat oven to 450°.
  2. Mix together panko, cheese, cornmeal, oil, italian seasoning, garlic powder, and pepper.
  3. Spray rack of broiling pan with cooking spray.
  4. Place cod on rack and brush with beaten egg.
  5. Spoon crumb mixture evenly on top.
  6. Bake for 10-12 minutes or until the fish flakes easily when tested with a fork and crumb mixture is golden brown.

WW Points = 4

imggrocerylist Baked Cod with Crumb Topping

Butternut Squash Soup

butternut squash soup Butternut Squash Soup

Butternut Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced, peeled, fresh ginger
  • 4 cups cubed butternut squash
  • 5 cups low sodium chicken broth
  • ½ cup dry white wine
  • 1 small cinnamon stick
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ½ cup fat free evaporated milk
  • 2 teaspoons fresh lime juice

  1. Heat the oil in a large nonstick pot or dutch oven over medium heat.
  2. Add the onion, celery, and carrot.
  3. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  4. Add the garlic and 1 teaspoon of the fresh ginger; cook until fragrant, about 30 seconds.
  5. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer, stirring occasionally, until the squash is soft enough to mash, about 30 minutes.
  7. Remove the pot from the heat and let cool for a few minutes.
  8. Puree mixture with a hand held blender.*
  9. Stir in evaporated milk, lime juice, and remaining 1 teaspoon of ginger; return to a simmer.
  10. *Alternatively, transfer mixture in batches to a blender and puree. Return soup to pot and continue.

WW Points = 2

Adapted from Weight Watchers Entertains Cookbook

imggrocerylist Butternut Squash Soup

Pork Tenderloin with Mango Salsa

Tenderloin wsalsa rice Pork Tenderloin with Mango Salsa

Pork Tenderloin with Mango Salsa and Green Chile Rice

Pork Tenderloin with Mango Salsa
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

Adapte from Weight Watchers Take Out Tonight
  • SALSA:
  • 1 can black beans, rinsed and drained
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, finely diced
  • ½ red onion chopped
  • 3 tablespoons chopped cilantro
  • 1 jalapeno pepper, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ⅛ teaspoon salt
  • ¾ pound pork tenderloin
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon olive oil

  1. SALSA:
  2. Combine the beans, mango, bell pepper, onion, cilantro, and jalapeno in a medium bowl.
  3. Whisk together the lime juice, honey, mustard, and salt in a small bowl.
  4. Pour the dressing over the bean mixture and toss to coat.
  5. Cover and refrigerate until ready to serve.
  6. May be made ahead.
  8. Place pork in quart plastic bag and add vinegar, oregano, chili powder, cumin, and oil.
  9. Turn pork in bag to coat well with seasoning mixture.
  10. Marinate for 1 hour or overnight.
  11. Heat grill pan over moderately high heat. Brush with olive oil.
  12. Brown tenderloin on all sides.
  13. Place in 375° oven for approximately 25 minutes or until the tenderloin reaches an internal temperature of 145°.

WW Points = 5

imggrocerylist Pork Tenderloin with Mango Salsa

Microwave Sweet Potato

Sweet potato Microwave Sweet Potato

Microwave Sweet Potato
Recipe type: Vegetable
Prep time: 
Cook time: 
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Serves: Varied

  • ½ to 1 Sweet Potato per person depending on size of potato

  1. Scrub the sweet potato but do not peel.
  2. Trim ends and prick with knife in several places to prevent the potato from exploding during cooking.
  3. Microwave on high for five minutes.
  4. Turn potato over and microwave for an additional five minutes.  (Cooking times may vary depending on the wattage of the microwave.)


imggrocerylist Microwave Sweet Potato