Finally the Right Recipe!

Prep Time: 20 minutes Cook Time: 10-13 minutes Calories: 300  Slaw 1/4 cup sliced green onions with tops 2 TBls snipped fresh cilantro 1 Tbls fresh lime juice 1 Tbls vegetable oil 1 garlic clove, pressed 1 tsp sugar 1/2 tsp Cajun or blackened fish seasoning 2 cups broccoli slaw mix Fish 1 pound white fish  1 Tbls Cajun or blackened fish seasoning 1 avocado, seeded and sliced 8 tortillas, warmed 3 medium radishes Additional snipped fresh cilantro For slaw, in a small bowl, combine green onions, cilantro, lime juice, oil, garlic pressed with Garlic press, sugar and cajun seasoning, whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve. Heat Grill Pan over Medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully ...

Prep Time: 15 minutes Bake Time: 30-35 minutes Calories: 270 Turkey and Vegetable Filling: 2 cups diced cooked turkey or chicken 1 cup sliced carrots 1/2 cup chopped onion 2 cups broccoli florets 1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup 1/2 cup 100% fat-free chicken broth 1/2 cup 2% reduced-fat milk 1 garlic clove, pressed 1/4 tsp dried thyme leaves 1/8 tsp ground black pepper Biscuit Topping: 1 1/2 cups reduced-fat all-purpose baking mix 1/2 cup 2% reduced-fat milk 1 egg white Preheat oven to 400 deg F. For turkey and vegetable filling, cut turkey into 1/2 inch cubes with Chef's Knife. Cut carrots into 1/4-inch slices using crinkle cutter. Chop onion using Food Chopper. In Large Micro-Cooker, combine carrots, onion and broccoli. Microwave, covered, on HIGH 23 minutes or until crisp-tender; drain. Meanwhile, in a bowl, combine soup, broth, milk, garlic pressed, thyme and black pepper; whisk until blended. Sti...

Prep Time: 15 minutes Bake Time: 10-12 Minutes Download Ingredients to the Swift Shopper App here:  https://tzy1.app.link/ r6IdqvGUvH 1 loaf French Bread 3 large ripe tomatoes, seeded and diced (about 1 pound) 1/2 medium zucchini, coarsely chopped (about 1/2 cup) 1/4 cup snipped fresh basil leaves 1 garlic clove, pressed 2 tsps balsamic vinegar 1/2 tsp olive oil 1/4 tsp salt 1/8 tsp ground black pepper 2 Tbls grated fresh Parmesan cheese 1. Preheat oven to 350 deg F. Arrange bread slices on flat baking stone. Bake 10-12 minutes or until light golden brown. 2. In Small Batter Bowl, combine tomatoes, zucchini, basil, garlic pressed with Garlic Press, vinegar, oil, salt and black pepper; mix gently. Using Medium Scoop, scoop tomato mixture over bread slices. Sprinkle with Parmesan cheese. Serve immediately. Yield: 24 appetizers

I prepared this today hoping to see how easy it was so I can teach it to my 10 year old. We are working on recipes she can make for the days I don't want to make dinner or have to run everyone around to practices while she gets to be home.  This recipe ended up being very simple. There is a lot of dead time with lots of time for her to do any of the prepping and not having to do anything else while the meat is cooking. The chicken is very easy for her to cook on the stovetop. It is delicious. I've also posted the dry ingredients barcodes so you can easily add them to your Swift Shopper App shopping list. Enjoy! Download Ingredients to the Swift Shopper App here : 6 skinless, boneless chicken breasts 3 Tbsp canola oil  Zest of 1 large lime (plus 2 extra limes for serving) 1 tsp cumin 2 Tbsp soy sauce 1 - 1 1/2 tsp kosher salt 3 Tbsp sugar 2 tsp curry powder 3/4 cup canned coconut milk - do not confuse cream of coconut with coconut milk - this is f...

CRUSTED STRIP STEAK OVER Shaved BRUSSELS SPROUTS Yield:  Serves 4 I hate brussels sprouts, but I've only ever had them whole and soggy. These brussels sprouts were amazing. I really enjoyed them with the pistachios adding a nice crispness to them. INGREDIENTS 4 tbsp  coconut oil   2- 250g strip steak 1/2 tsp coarse salt 1 tsp coarsely cracked black pepper 4 cups shaved Brussels sprouts 1/2 cup red onion, finely chopped 2 tbsp unripened soft goat cheese 2 tbsp pistachios, chopped 4 tbsp Balsamic reduction INSTRUCTIONS Allow your steak to dry uncovered in fridge overnight, or pat it really dry with paper towels Cover generously with salt and pepper on both sides Melt coconut oil in a heavy skillet (cast iron strongly recommended) over VERY HIGH HEAT (it will smoke, unplug your fire alarms for this!)  When your pan is really hot, drop your steak right in and do not move it for 2-3 minute, until a nice golden crust forms. While your st...

While pan searing 2 pork tenderloins (about 1 to 1 1/2 lbs each)  trimmed of excess fat Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary leaves 12 fresh or powder sage leaves 1 tablespoon chopped fresh thyme leaves 1 lb of bacon 2 tablespoons olive oil Toothpicks Sauce: 1/2 cup chicken stock 1/4 cup of heavy whipping cream 2-3 Tbls butter Directions Arrange 2 tenderloins on work surface. Mix together the herbs and salt and pepper and scatter half of  the mix over each  tenderloin. Wrap the bacon around each tenderloin  (I think a bacon weave is more fun and you don't have  to use the toothpicks later or...)  then put a toothpick through the side of the  tenderloin to hold the bacon in place. Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. (Tip: I move the pan around to get all the edges  of the tenderloin too as the middle cooks faster in the pan then the end...

Prep Time: 30 minutes Cook Time: 2 1/2 hours 6 lbs pork shoulder cut into pieces 4 Tbls lard or vegetable oil 2/3 cup chopped onion (2 small) Whole garlic bulb, minced 4 cups water 2/3 cup orange juice 3 tsp cumin ground 2 tsp chili powder 1/2 tsp cinnamon 2 tsp kosher salt 2 tsp dried Mexican oregano or regular oregano, crushed 1 tsp crushed red pepper (it provides no heat, so if you want heat, add more) 4 bay leaves 1. Trim fat from meat. Cut meat into 1 1/2 inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of themeat to Dutch oven. 2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid increase heat so mixture boils gently. Cook, uncovered, for 30 t...