Halibut Puttanseca

So this is my attempt to recreate my favorite meal while in Rome. You can make this with any meaty fish Salmon Sea Bass etc.

Serves 4

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total 30 Mins


  • 1 lbs Halibut
  • Olive oil
  • Garlic
  • Shallots
  • White Wine
  • 1 container cherry tomatoes
  • 1 loaf crusty French bread
  • Capers
  • Kalamata Olives (Pitted)
  • Lemons
  • Handful fresh basil


  • Heat Oil in cast iron skillet ( or any large skillet I just fine cast iron gets the best sear)
  • Brush bread with olive oil and toast in pan until crusty ( you can do this in the oven but I like the char it gets form the cast iron skillet. Remove and place on serving plate
  • Slice Lemons in half and sear in pan ( you can use as much or as little lemon as you like)
  • Brown fish starting skin side down don’t mess with it let it cook until you see a slight browning around the fish once you see this flip fish and brown on the other side. (* Tip if your fish doesn’t flip easily it’s not ready give it time)
  • Remove fish and set aside on a plate
  • Heat more olive oil in pan and sauté shallot until translucent and garlic and cook until fragment (* make sure not to burn)
  • Add tomatoes and wine and cook until the alcohol cooks off and tomatoes are blistered
  • Add capers and olives ( this really depends on you I LOVE lots of capers and olives but use as much or as little as you like).
  • Place fish on top of crusty bread and top with puttcanseca sauce tear fresh basil on top of sauce and serve with charred lemon

Sunday Sauce

Serves 6
Prep Time 10 Mins Cook Time 40 mins

1lb Ground Turkey ( Or ground beef)
2 Italian Sausages casings removed ( I like to use hot Italian chicken Sausages but you can use sweet and pork)
2 tsp. olive oil & olive oil pam
1 Onion Chopped

1/2 cup red wine
2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
2 Cans San Marzano canned tomatoes

6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)

Heat Skillet with olive oil and sautee onions for 5 mins or until translucent

Add Garlic to pan and juts heat make sure not to burn

Remove the sausage from casings and add to pan with turkey meat cook until browned.

Once browned add tomatoes and wine bring to a boil them lower heat to a simmer you can simmer this ofr hours and add a little more wine here and there to thin out or you can serve right away. However the longer it simmers the more flavorful it will be.

Serve hot over your favorite past noodles.

Editable Arrangement

This was my first time making this and I’m sure as I make more of them I will find some new tricks but here’s how I made it this time around.

Fruit Arrangment

Serves as many as you want or need, this one was for about 50 people

Prep Time 4 hours                                               

Fruit I used 

  • 4 cantaloupes
  • 3 honey dews
  • 3 seedless watermelons
  • 3 packages strawberries
  • 3 Pineapples
  • Chocolate for dipping strawberries
  • Metal Cookie Cutters ( any shapes I used flowers, hearts & butterfly’s)

Items needed for box 

  • Planter box
  • Chalk board paint
  • Styrofoam
  • Wooden skewers
  • Chalk


To Make the box

  1. Paint box with at least 3 coats for the chalk board paint.
  2. Once box it dry cram foam into box it should be a tight fit you can buy it in blocks and cut to fit or that make round one if you wanted to use a round pot. Really the Ideas are endless.

For the fruit

  1. For the Cantaloupe Honeydew and Watermelon cut into 1/2 thick rounds, use cookie cutters to cup out shapes (depending on the size of your fruit and cookie cutters you can get anywhere from 1-2 shoes our of each fruit)
  2. For fruit securers use a melon baller on cantaloupe and make some circles. (this will help keep the honeydew and watermelon from sliding down the skewers)
  3. For the pineapple cut off top and bottom ( not need to cut off outer skin since only using the center) cut into approx. 1/4 inch rounds. Cut center with cookie cutters. When you push the cutter through you need to really move it back and forth to cut it neatly (this was not easy)
  4. I also cut out some rounds with a melon baller with the honeydew and watermelon to use as decoration.
  5. Melt chocolate according to directions ( I used the melting chocolate that you can do in the microwave but any kind works) dip strawberries and place on wax paper and refrigerate until ready to use (put these on last)
  6. You can keep the fruit scraps and use for another time to just eat or make some sangria with it like I did.

To Assemble

  1. Cut skewers to different lengths and stick into the foam box.
  2. Place fruit on top of skewers using cantaloupe rounds to help watermelon and honeydew stay in place, you can also use it as decorative for flower centers as I did. I found the pineapple and cantaloupe held up on their own but you can use them if needed *MAKE SURE YOUR FRUIT IS REALLY COLD FOR THIS NOT FROZEN JUST AS COLD AS POSSBLE
  3. Once all that fruit is assembled put strawberries on skewers and place randomly in arrangement.
  4. Serve immediately. (you could probably make it and refrigerate it for a few hours if needed)


Red Potato & Corn Sauté


This is a great side dish for the summer to enjoy with some bbq.

Serves 4

Prep Time 20 mins                                                                                 Cook time 10 mins


  • 10 -12 Small red potatoes
  • 2 Ears corn
  • 1 cup baby tomatoes
  • 1 bunch cilantro hand torn (more or less to your liking)
  • Garlic
  • Parmesan Cheese
  • Olive Oil
  • Salt & Pepper


  1. Boil potatoes for 10-15 mins or until soft
  2. Remove corn from ears and slice tomatoes in half set aside
  3. Once potatoes are done drain and cool slightly once cool cut in half.
  4. Add oil  to skillet and place potatoes in cut side down allowing them to brown about 5 mins.
  5. Once potatoes are browned add corn, tomatoes, garlic salt & pepper and sauté for 5-8 mins.
  6. In last 2 mins of cooking add cilantro.
  7. Once plated top with some shaved parmesan cheese.


Turkey Chili W/ Cornbread waffles

This chili was started with a WW recipe that I changed up a bit to make it to my own. By using the creamed corn instead of the butter and oil for the cornbread you cut a lot of the fat. Total of 6 servings each serving is 11 smart points.

Prep Time 20 Mins                                                                        Cook Time 30 mins

Serves 6


Turkey Chili

  • 1 Lb. Extra lean ground turkey
  • 1 Med onion chopped
  • 1 Med bell pepper chopped
  • 1 Tbsp. Garlic
  • 2 Cans black beans
  • 1 Can fire roasted tomatoes
  • 1 Can tomato sauce
  • 1 jalapeño diced
  • 2 Tbsp. chili powder
  • 1 Tbsp. each cumin, garlic powder, oregano, & marjoram
  • 1 tsp. Red pepper flakes
  • 1/4 tsp. Cinnamon
  • 1/2 Cup cilantro chopped
  • Hot sauce of choice
  • Cheese for topping

Cornbread Waffles

  • 1 package corn bread mix (you can use any my favorite is the Marie Calendars low fat one but it’s hard to find)
  • 1 Can cream corn
  • 1 egg
  • Milk or water ( just enough to wet the cornbread mixture a few splashes)
  • Pickled jalapeños chopped
  • 1/2 cup 2% sharp cheddar cheese


To Make the Chili:

  1. Add chopped onions & bell pepper to stockpot with a little pam and cook until translucent 3-5 mins.
  2. Add garlic and brown for about a min.
  3. Add turkey meat and brown.
  4. Once meat is browned add spices cook for 2-3 mins.
  5. Add tomatoes and sauce bring to a boil.
  6. Rinse and drain beans and add to chili.
  7. Simmer for 15-20 mins.
  8. Add cilantro in final 2 mins of cooking.


For the Waffles:

  1. Combine cornbread mix with creamed corn, egg and a few splashes of milk or water.
  2. Add jalapeños and cheese to cornbread mixture.
  3. Cook waffles in waffle iron in batches you can keep them warm in a 200 degree oven until ready to serve.

Cornbread Waffle

Honey Walnut Shrimp

This is my favorite dish when going out for Chinese so I read through a few recipes, changed and combined them to make it my own and something a little bit heathier. I’ve made it both by frying in oil and also in the air fryer, of course the actual fry is better but the air fryer is good alterative and another way to healthify it.

Serves 4

Prep Time 15 mins                                                                                 Cook time 30 mins


  • 1/2 cup sugar
  • 1/2 cup walnut halves
  • 3 tablespoons low fat mayonnaise
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons fat free condensed milk
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 3-4 Egg whites
  • 1/2 cup cornstarch
  • Oil for frying or can make in the air fryer


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
  3. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  4. Season shrimp with salt and pepper, to taste.
  5. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  6. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Or you can make it in 2 batches in the air fryer.  Transfer to a wire rack
  7. In a sauté pan, combine shrimp and sauce mixture.
  8. Serve immediately, topped with walnuts.
  9. Great served over rice with your favorite veggie.