Roast Cod With Crisp Potatoes

Another super healthy dish from RealSimple! We're working on adding more chicken and fish into our diet and eat less red meat. I'm going to try to find more delicious fish and seafood recipes.

Ingredients:
3 pounds Yukon gold or new potatoes, halved or cut into 1 1/2-inch chunks
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed
zest of half a lemon, cut into thin strips (optional)
1 tablespoon chopped fresh chives (optional)

Directions:
1.Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
2.Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
3.Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

Spiced Chicken With Couscous Salad

I would have to say RealSimple is the way to go! I can't believe how easy these dishes are and how amazing they taste! After spending 4 days in Chicago and eating our way throught the city we have decided to get back on track and focus on eating healthy at home. This is the perfect dish!

Ingredients:

3 tablespoons olive oil
4 boneless, skinless chicken breasts (6 ounces each)
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3⁄4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Directions:
1.Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to plates.
2.Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
3.Slice the chicken and serve with the couscous.

Roasted Garlic-Edamame Spread

During my trip to Chicago my best friend Martina made this Edamame spread for me and I fall in love with it. This is the perfect substitute for the traditional chips and dips. There is so much calories in tortilla chips compare to fresh vegetables. This is a much healthier alternative choice. I used cucumber and zucchini chips with the spread.

Ingredients:
1 garlic bulb
1 tablespoon olive oil
2 cups fully cooked, shelled edamame (green soybeans)
1/2 cup ricotta cheese
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Assorted fresh vegetables

Directions:
1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

Chicken and Guacamole Tostadas

This is a great summer no cooking meal from cookinglight.com. I love adding the smoked paprika to the chicken. It gives the chicken rich grill-like flavor—with no cooking.

Ingredients:
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells

Direction:
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.