12-Minute Lemony Noodle + Zoodle Toss

Sigh, sometimes you feel like zoodles, other times you feel like traditional noodles. What’s a hungry gal or guy to do? The solution, a plate full of 12 Minute Zoodle & Noodle Toss that boasts both!

12 Minute Zoodle Noodle Toss

True, using spiralized veggies cuts out grains and, subsequently, a lot of the carbs. But, sometimes a hard-working athlete needs a little traditional pasta to help fuel the proverbial engine.   Get your mouth and motor running with this easy-peasy recipe, read on for the deets!  Continue reading

Watermelon, Tomato & Jicama Salad with Tajin Honey Dressing

Between my birthday on July 3rd, followed immediately by Independence Day and a family reunion at the lake beginning, July 6th, I’m happy to report that I’ll be enjoying more than a week of non-stop, fun-in-the-sun festivities. No complaints about the 100-degree weather from me, this is my absolute favorite time of the year! Watermelon Jicama Tomato Salad with Tajin Honey Dressing

On the agenda: morning runs, paddle-boarding, wake boarding, jet-skiing, fishing, helping with some landscape work and then lounging around on the dock. All this is sure to make a person thirsty and hungry. I’ll be at once hydrating and enjoying a wholesome snack thanks to watermelon and my latest recipe, Watermelon, Tomato and Jicama Salad with Tajin Honey Dressing. Read on to get the all the deets, the full recipe and how you can incorporate watermelon into your casual summer entertaining. Continue reading

Grilled Avocado Boats with Blistered Tomatoes

Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill. Grilled Avocado Boats

Are you ready to swoon over the “smoky swag” of my Grilled Avocado Boats with Blistered Tomatoes. Trust me, you’ll swoon and then run for a spoon! Continue reading

Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver. Grilled Avocado Tacos

With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

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Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce

Disclosure: This post is sponsored by Farmer Direct Co-op, however all opinions, content and enthusiasm are my own.

Spiralizing zucchini is trend that will never grow old, but every now and then I like to turn the tide and unleash deliciously stuffed zucchini boats for dinner. I’m not talking about the old-school stuffed squash my mama used to make with our backyard garden bumper crop, it might have been a bit mushy, bland, and hard to swallow (sorry mom). Instead, my recipe for Carnitas & Street Corn Stuffed Zucchini Boats with “Ole Frijoles” Pinto Bean Sauce is totally crave-worthy and turns supper-time with spicy south-of-the-border fiesta. Carnitas & Sreet Corn Stuff Zucchini With Bean Sauce

With pre-shredded pork roast and pinto beans cooked overnight, this family favorite recipe can be made in just 30 minutes – making it perfect for a busy weeknight meal. It can also be prepped the night before and popped in the oven 20 minutes before dinner. I’ve used pinto beans from Farmer Direct Co-op and, at the end of this post, you can grab the zucchini recipe and also enter to win a giveaway prize pack that includes an assortment of their top-selling organic, non-GMO and fair-trade products packaged in 1lb. bags.

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Copy Cat Freebird’s Ancho Salad Dressing Recipe

Grilling 101 - Texas Beef Council & The Fit ForkThis past weekend, I teamed up with the Texas Beef Council to teach a Grilling 101 class – and it was the perfect day for outdoor cooking with members of the Beef Team. Weather was in the mid-80s and it seems nearly every Austinite was down at our venue, Zilker Park, my hometown’s favorite urban spot for relaxing and recreating!  Texas Beef Council - Grilling 101

beef team grill

After learning some grill basics on how to operate gas and charcoal grills and prep beef before it hits the grates, participants put their skills to practical use firing up flat iron steaks to perfection – they were delicious!  A+ to everyone, especially genius, fast-learning student who cooked my steak to a magnificent medium-rare while I was off making the final salad preparations!

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I’ll get back to the beef another day (oh, you know I will), but today wanted to share the dressing I made I made to accompany our steak lunch. Since I’m a huge fan of the Freedom Salad (with beef) at Freebird’s World Burrito that is drizzled with the yummiest ancho dressing ever, I knew I needed to replicate it for our post-class meal. Check out my recipe for Freebird’s Copy-Cat Ancho Dressing :

Freebirds Copy Cat Ancho Salad Dressing

Ancho Salad Dressing Hope you enjoy the Freebird’s Copy-Cat Ancho Dressing as much as I do!

This southwestern-inspired vinaigrette is delicious on everything from salads to corn-on-the-cob and other veggies — or use as a marinade for meats and seafood.

 

Copy Cat Freebirds Ancho Salad Dressing

Did you know that Anchos are smoked poblano chile peppers?!  What would you drizzle this dressing on? What is your favorite steak cut? Do you prefer chacoal or gas grilling? Please share in the comments below – xoxo, Jennifer Fisher

 

Copy Cat Freebirds Ancho Salad Dressing
Print Recipe
This vinaigrette is not too spicy and a tiny, tiny bit sweet -- it's perfect for salads, side dishes and marinades.
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Copy Cat Freebirds Ancho Salad Dressing
Print Recipe
This vinaigrette is not too spicy and a tiny, tiny bit sweet -- it's perfect for salads, side dishes and marinades.
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Ingredients
Servings: servings
Instructions
  1. Add dried ancho chiles to bowl of water, weight down with a plate so they don’t float to the top. Soak 4 hours or overnight.
  2. Drain water off rehydrated ancho chiles. Discard stems and cut open to remove seeds. Chop.
  3. Add chopped chiles, cilantro, lime juice, olive oil, garlic, honey, salt, pepper and chile powder to blender.
  4. Pulse blender on and off, blending ingredients until smooth and combined – about 1 to 2 minutes.
  5. Pour in 16-ounce Mason jar or salad dressing cruet and refrigerate until serving time.
  6. Makes 12 – 14 ounces.
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BBQ Brisket and Bean Skillet Nachos – Yee Haw, Y’all!

Barbeque Brisket Skillet Nachos will satisfy a crowd!Today is National Tortilla Chip Day! My appetite just couldn’t wait for National Nacho Day to roll around on November 6th before sharing my recipe for hot, hearty and “yippee-yee-haw” yummy Cowboy BBQ Brisket & Bean Skillet Nachos.  Thousands have actually devoured this recipe, I developed it on behalf of Litehouse Foods to feed thousands of hungry expo carousers at the Produce Marketing Association’s “Fresh Summit” in Atlanta back in October. The line to get my grub was huge!

Cowboy Brisket Nachos with Tortilla Chips

Most “skillet” nachos I’ve tasted have been limp, lame and ready to be put out to pasture, the result of wet and dry ingredients loitering too long. However, this isn’t my first nacho rodeo and I revealed a nacho hack I’d been hiding – to keep the saddle off the horse until it’s time to ride! What I mean by this is to cook up toppings in cast-iron cookware and then slop atop tortilla chips right before serving, the result passes muster with this Sheriff of Sogginess.  Just imagine a platter with crisp, crunchy chips on the bottom and a hella ooey, gooey heaven on top! Don’t just imagine, try it!

Ingredients for BBQ Beef Brisket Skillet NAchosGrab you some barbeque brisket, roasted corn, pinto beans and seasonings – you’ll be wrangled those ingredients up stove top in a skillet at then smothering with a heaping helping of cheddar cheese and jalapenos. I love using the center cut portion of brisket for this recipe because it is actually considered a lean cut of beef (that surprises a lot of folks) and just tastes so down home delicious. When ready to feed your hungry hombres, pile chips on a plate, cover with a generous pile of brisket and bean topping, and dollop with sour cream, guacamole, salsa or whatever scoots your boot!

Cowboy BBQ Brisket Nachos

Cowboy Beef Brisket, Bean and Corn "Slop"  on Sweet Potato makes a quick and healthy meal solution!These skillet nachos are perfect for a party, patio snack or last-minute meal solution with leftovers Any remaining topping from my Cowboy BBQ Brisket & Bean Skillet Nacho can be served over baked potatoes, wrapped taco style in tortillas or scrambled with eggs. And, feel free to swap out the chopped up brisket for equal proportions of lightly seasoned ground beef or shredded chuck roast — you can’t go wrong!

Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.If this inspired by Texas recipe isn’t your style, how about some English pea and asparagus packed Skinny Garden Guacamole?

So, how are your dipping, dunking or topping your tortilla chips today? Please share in the comments below – XOXO, Jennifer 

 

Barbeque Brisket Skillet Nachos will satisfy a crowd!
BBQ Brisket and Bean Skillet Nachos
Print Recipe
Believe in the legend of leftovers! My BBQ Brisket & Bean nachos are a right easy way to feed a hungry crowd and use up extra beef from last night's dinner!
Servings Prep Time
8 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
15 minutes
Barbeque Brisket Skillet Nachos will satisfy a crowd!
BBQ Brisket and Bean Skillet Nachos
Print Recipe
Believe in the legend of leftovers! My BBQ Brisket & Bean nachos are a right easy way to feed a hungry crowd and use up extra beef from last night's dinner!
Servings Prep Time
8 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add olive oil to 12-inch cast iron skillet and bring to medium high heat. Add onion, garlic and thawed corn and cook for about 5 minutes, stirring frequently, or until kernels start lightly browning.
  2. Coarsely chop brisket add to hot skillet along with beans, tomatoes and barbeque sauce. Stir until combined and heated through.
  3. Top mixture with cheddar cheese and jalapeno rings. Place lid on skillet and simmer a few minutes until cheese melts.
  4. To serve, pile tortilla chips on a plate (individual or family-style), spoon on brisket and bean topping, sprinkle with cilantro and add additional garnishes of your choice.
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Thai Carrot Crab Noodle Soup + #KeepingFitFun

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.January is National Soup Month, so I’ve been busy making a new pot of healthy, hearty and warming comfort every couple days – I will share everything in a Soup Roundup soon!  Meanwhile, I hope you enjoy my latest creation – Thai Carrot Crab Noodle Soup! It’s so delicious and packed with oodles of healthy veggie ingredients along with brown rice noodles. I’ve used crab in the recipe (mainly I was looking for an excuse to eat crab), but shrimp or chicken would make perfectly acceptable and yummy substitutes.

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.

Y’all know with my busy family, work and fitness training schedule, I’m a convenience lover – but keep in mind I stock up on HEALTHY helpers, not your typical sodium, sugar and fat-loaded convenience products.  Some of the convenience ingredients I’ve used in the soup recipe to reduce prep time include the Power Blend from Mann’s  Vegetables (a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale) and Odowalla 100% Carrot Juice. I also used Better that Bouillon Vegetable Base and  the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well!

Thai Carrot Crab Noodle Bowl

I’m also sticking to my intention to #KeepFitFun in 2016 with handstand and backbend practice – just like I was some sort of kid!

Spiced Beet & Carrot SoupLooking for another quick and unique carrot soup recipe? Try this Spiced Beet and Carrot Soup from CookingLight.com . . . its a delicious riot of root veggies!

 

 

 

 

 

So, what is in your soup pot this week? What are you doing to #KeepFitFun ? Please share in the comments below – XOXO,  Jennifer

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.
Thai Carrot Crab Noodle Soup
Print Recipe
Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.
Thai Carrot Crab Noodle Soup
Print Recipe
Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil over medium-high in large stock pot. Add red onions and sauté for 2 to 3 minutes until slightly softened.
  2. Add ginger, garlic and curry paste and sauté for 1 to 2 more minutes until fragrant.
  3. Toss in bag of veggie slaw (no dressing!) and stir for 30 seconds to coat with spices.
  4. Add carrot juice, coconut milk, vegetable broth, fish sauce and lime juice to stock pot. Bring to boil and then reduce heat to medium low to simmer for 5 minutes.
  5. Add brown rice noodles and simmer for an additional 15 minutes. Add crab during last 5 minutes of cooking.
  6. Remove from heat and stir in cilantro. To serve, garnish with lime wedges.
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