“One of the Best” Recipes of Our Project


My husband and I are embroiled in a ‘Biggest Loser’ family weight-loss challenge. We’re pitted against some of his aunts, uncles and cousins to see who can lose the most weight in the weeks leading up to Thanksgiving.

It’s a very low-key, friendly competition. We’re family, after all.

But, it must be noted — who dropped a whole dress size the last time she went shopping?!?!  THIS GIRL!!  Woo-hoo!!

As you may have previously read, I’ve been recently inspired to add more low-cal meals to our menus.  Some have been successful. Some haven’t. (You might recall tofu noodles.  While the Hubs isn’t a fan, I’ve eaten them several times since my original post and am growing to be quite fond of them.)

But a few days ago, I made a dish that was quick and easy, the kids LOVED, and the Hubs called one of the best I’ve made since I started writing this blog.  It was based on this recipe I found on www.chow.com, but I made one major change when I tried these at home:


Grilled Fish Tacos

I’ve made fish tacos many different ways before.  I’ve breaded the fish fillets and fried them. I’ve baked them.  I’ve used a cream-based sauce.  I’ve used a citrus-based sauce.  You name it.  But I never made them like this before.

So here’s what I used and how I did it:  (note: there are subtle variations from the http://www.chow.com recipe, but I think those changes made a mentionable difference.)


  • 1 1/2 LB firm white fish (I used cod – on sale for $4.99/lb.)
  • 2 limes (1 more if you feel necessary)
  • 1 1/2 tsp minced garlic
  • 1/2 teaspoon ground cumin
  • pinch of chili powder
  • Cooking spray to prepare the grill grates
  • Drizzle of olive Oil
  • Freshly ground black pepper
  • 1 small package of brussels sprouts, shredded in food processor
  • 1/4 medium red onion, diced
  • 1/2 cup coarsely chopped fresh cilantro
  • 10 (6-inch) wheat tortillas
  • 2 Avocados, mashed
  • 4 small-medium tomatoes, chopped
  • Additional limes (for garnish)

Get to work:

  1. Prepare the grill by either oiling the grates with vegetable oil OR spraying with a grill spray. (the latter is my preference.)
  2. Mix the juice of 1 lime, garlic, chili powder, and cumin in a small baking dish Image I used an 8-inch square) and then place the fish in to marinate for at least 15 minutes.  Refrigerate.  (I turned the fish over after 15 minutes, and let it marinate for 30 minutes total.  I think it could have sat longer.)
  3. Use the 30 minutes of marinating time to shred the sprouts in your food processor.Image Mix the shredded sprouts with the onion, cilantro, juice of one lime and black pepper. Drizzle with some olive oil and let stand so the flavors settle. (NOTE: the original recipe calls to add salt to this step, but I never add salt to fish. I think most fish is salty enough. Plus, we’re trying to cut back on sodium.  I honestly did not notice the omission.)Image
  4. When the fish is done marinating, grill on medium-high heat until flaky. The original recipe says you should grill it on the grill to get those cool grill marks, but, if I were you I’d consider grilling this on aluminum foil. I have trouble with the fish flaking too much and falling through the grates into the grill.  Plus… unless you’re plating for a restaurant, those grill marks mean nothing to a 5-year-old.  (speaking from experience….)
  5. Serve on the tortillas with the chopped tomatoes, slaw, and diced avocado.  (we do a make-your-own taco bar and let the kids pile on the toppings they want.) Image

On the diet front: I like that this recipe stays healthier by replacing sour cream and cheese with the delicious, creamy avocado.  And I avoided using too much salt by using fresh, chopped tomatoes instead of store-bought salsa.

But one thing I might try the next time I make these — add a little lime zest to the slaw. I felt it could’ve used a little more lime.  (maybe that’s the margarita lover in me talkin’.)

Now — to address the elephant in the room — BRUSSELS SPROUTS?!?!  



I didn’t have any cabbage, but did have the sprouts in my fridge so I gave them a try. I’ve made plenty of slaws out of brussels sprouts with mixed reviews from the family. But this worked really well and added a nice tanginess when combined with the lime, garlic and cumin used to marinate the fish.  It might be a good way to sneak sprouts into your family’s meal plan.

There were clean plates all around on this one, even with my 3-year-old.  And I liked that it was a one-dish-meal with the proteins and veggies combined in one delicious concoction on a plate.

Plus… to get such high-marks from my Beloved!!  Well…. you know the best way to a man’s heart!  Needless to say, I’ll make this again… and again… and again!

Happy eating!!



Keep it simple…

Grilled Pork Chops with Honey Glaze and

Shredded Brussels Sprouts with Citrus Vinaigrette


When I worked in TV news, there was a cardinal rule we would adhere to.  KISS:  Keep It Simple, Stupid.

The thought — that when you make your show complicated, bad things happen. Live shots crash. Complicated graphic effects freeze on air. Politicians can be identified as crooks accidentally.  It can get ugly.

So, tonight, as on so many nights, I made dinner and remembered the mantra: KISS.  And it was all thanks to my food processor!

Tonight’s meal was 20 minutes: prep to table.

The Main Course:  Grilled Pork Chops With Honey Glaze Recipe – Food.com – 127539 —photo-36

This was as simple as taking 3 minutes to make a glaze, brushing the glaze onto the pork chops and then grilling them. Very, VERY, easy!!!

The Side Dish:  Shredded Brussels Sprout Salad with Citrus Vinaigrette – Alaska from ScratchAlaska from Scratch.  Shredded Brussels Sprouts with Citrus Vinaigrette

The trick to this is using the food processor to shred the brussels sprouts. This was all finished in about 5 minutes!  photo-34

I made a couple of changes to this recipe.. including adding turkey bacon instead of regular bacon.  I also added shredded carrots to the mix.  I also served it with the leftover Yellow Jasmine Rice we had last night.

I was a little skeptical of what would come of this meal, but my family really liked it — especially the brussels sprout slaw.  The Hubs says he prefers when I pan-fry the brussels sprouts, but that he likes these as a way of switching it up.

So, this one is being added into the summer grilling rotation. Because what’s summer without simplicity?

Happy eatings!