I came across this recipe for coconut macaroons when I was craving something sweet. I love recipes that do not require many ingredients! The cookies were chewy and moist. I baked them for a tad bit longer to get them golden brown.

This seafood stew is really the product of my needing to clean out the freezer. I made this seafood stew with one salmon filet, some calamari rings, shrimp, fresh tomato, zucchini, onion, carrots, celery, garlic, and chicken stock. I sauteed the veggies with some olive oil until soft and translucent, I added the seafood and the broth and simmered for about 30 minutes. I added seasoning to taste and served with a baguette. It was a rainy day too so this was perfectly comforting! What kind of recipes have you come up with cleaning out the freezer?

This is my version of a Vietnamese Banana Bread Pudding. I just took one and half baguettes (torn in to small pieces) and soaked the pieces in a bowl of nonfat milk and sugar (to taste). I layered half of the bread pieces (it will be wet and mushy) with a layer of mashed ripe bananas (and a few tablespoons of sugar) and then topped with the remaining bread. I baked it in a 13×9 pan (greased) for about 45 minutes to an hour and then broiled it for 5 minutes until golden brown. Let it cool so that it holds together and cut in to rectangles. This is a great way to use up stale bread and ripe bananas! What do you like to do with bread and bananas?

I try to have fish once a week or so because it’s healthy and because I like it! Most of the time I make salmon but I was in the mood for white fish so I baked tilapia with Herbes de Provence and a dash of salt at 350 degrees for about 15 minutes and dinner was done! I served it along side steamed green beans. Easy to make and easy clean up too!

I look forward to lunch time every single day! I know some people work through lunch but I really appreciate taking a break in the middle of the day to eat something yummy and take a breather. I made this Chicken Caesar Salad by mixing canned chunk chicken with my favorite jarred light Caesar dressing and lots of celery and stored it in the fridge to eat during the week. I especially like this salad in a sandwich with arugula (pictured). So simple but somehow felt kind of “dressed up” for a weekday lunch. Any good lunch ideas you’d like to share?

I like to have a sweet treat after dinner and sometimes I want something cold. Ice cream fits the bill but I wanted to try something a little lighter. I had a lot of plain yogurt on hand so I mixed 2 cups of plain yogurt (Greek yogurt would work too) with 1/3 a cup of sugar and a dash of vanilla extract and poured the mixture in to some freezer pop molds I have and voila! A healthy frozen dessert perfect for any time of the day. Anyone have any other good healthy dessert tips?

I took a quick look at what I had in the pantry and fridge and decided to make this Blueberry Cream Cheese Poundcake. It was so easy and with the help of a bundt pan it came out pretty too! I really like recipes that add some pizazz to a box cake mix. Anyone have any good recipes using cake mix?

I haven’t had much time for baking lately but when I get the chance I like to make something sweet for the week for a daily treat during “tea time.” I had a can of crescent rolls in my fridge and was wanting something a little chocolate-y so I fished out a jar of Nutella. I spread the dough with a thin layer of Nutella, rolled them up in to a crescent shape and topped with almonds. They smelled really good baking in the oven and go well with tea, coffee, or milk.

Sometimes I like to make cold salads to put in the fridge for a quick snack or lunch during the week. I am not a huge fan of lettuce (I know it’s weird, go figure) so I like to find alternatives for “greens” in my salads. For this salad I steamed bok choy and let it drain and cool. I baked pieces of tofu in the oven until dry and slightly crispy. I marinated the bok choy and the tofu in a dressing of soy sauce, vinegar, sugar and sesame oil (adjust to your liking) in the fridge. I would say marinate for at least an hour before eating. It’s best served cold. Do you have any good lettuce-less salad recipes?

I pretty much just threw together this recipe with what I had in my fridge. For the filling, I took a package of drained tofu, broccoli, spinach, garlic, salt, pepper, mushrooms and some mushroom seasoning and put it all in a food processor. I boiled some cabbage leaves and rolled them up with the filling. I placed the rolls in a tray and topped with a can of plain tomato sauce. I baked this for about 45 minutes in a 350 degree oven until it was warmed through. What recipes have you come up with on the fly?