Rice Bowl (formerly Buddha bowl) with Fish

 Build-Your-Own Buddha Bowl - Cookie and Kate + baked cod + Dressing 

Very good!  Good on the macros.

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Rice and veggies

1.5 cups uncooked short-grain rice.

1 ½ cups frozen shelled edamame

1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets (we used snap peas).

4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)

2 ripe avocados, halved, pitted and thinly sliced into long strip

1 small cucumber, very thinly sliced

Thinly sliced green onion (about ½ small bunch)

Sesame seeds

1).  Cook the rice

2).  Chop all the things.

3).  Let people assemble for themselves with the fish below and 2 Tbsp of the dressing.

Cod: 2 pound wild Alaskan Pacific cod (boneless, skinless, 5 to 8 ounces per piece)

Marinade Ingredinets

6 clove garlic minced or pressed

equivalent amount ginger (minced or paste)

2 scallions (white parts only)

3/4 tsp garlic powder

1.5 tsp salt

1 teaspoon sugar

0.25 teaspoon white pepper

2 teaspoon cornstarch

1 teaspoon chinese cooking wine

(0).  pre-heat oven to 425F

(1).  Mix marinade ingredients.

(2).  Marinate in bowl for some minutes

(3).  Spray cookie sheet with cooking spray (or foil)

(4).  Cook cod 15 min, move to top rack for 5 (we think this was maybe overcooked).

DRESSING:

Ingredients

▢ ¼ cup extra virgin olive oil

▢ ¼ cup seasoned rice vinegar *see note

▢ 1 ½ tablespoons honey (or maple syrup)

▢ 1 Tbsp toasted sesame oil

▢ 1 ½ teaspoons soy sauce (I use reduced sodium)

▢ 1 -2 cloves garlic

All shook together in a jar.

Winter minestrone soup with quesadilla

 This is a nice alternative to the simple tomato soup with the quesadilla.

Recipe here.

We just blended everything before adding the beans.

High protein bean and shrimp enchilada

Version 1

For the Enchiladas:

1 lb (450 g) raw shrimp, peeled and deveined, chopped into bite-sized pieces

1 can (15 oz/425 g) white beans (e.g., cannellini or navy beans), rinsed and drained

1 small onion, finely diced

2 garlic cloves, minced

1 red bell pepper, diced

1 tsp olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp chili powder (optional, for spice)

Salt and pepper, to taste

1 cup low-fat shredded cheese (e.g., reduced-fat Monterey Jack or mozzarella)

8 small whole wheat tortillas

For the Enchilada Sauce:

1 can (15 oz/425 g) tomato sauce

1 tsp olive oil

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp chili powder

1/4 cup low-sodium chicken or vegetable broth (or water)

Salt and pepper, to taste

For Garnish:

Fresh cilantro, chopped

Lime wedges

Greek yogurt (optional, as a sour cream substitute)

Instructions

1. Make the White Bean Puree:

Add the rinsed and drained white beans, 1 garlic clove (minced), 1 tsp olive oil, and a pinch of salt to a blender or food processor.

Blend until smooth, adding a tablespoon or two of water or broth if needed to achieve a spreadable consistency. Set aside.

2. Prepare the Shrimp Filling:

Heat 1 tsp olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened (about 4–5 minutes).

Add the minced garlic, cumin, smoked paprika, and chili powder, stirring until fragrant (about 30 seconds).

Stir in the chopped shrimp and cook until they turn pink and opaque (about 2–3 minutes). Season with salt and pepper. Remove from heat.

3. Make the Enchilada Sauce:

In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).

Stir in the tomato sauce, cumin, smoked paprika, chili powder, and broth. Simmer for 5 minutes, stirring occasionally. Adjust salt and pepper to taste.

4. Assemble the Enchiladas:

Preheat your oven to 375°F (190°C).

Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking dish.

Take one tortilla and spread a layer of the white bean puree down the center.

Add a spoonful of the shrimp filling on top of the bean puree, then sprinkle a little cheese.

Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.

5. Bake the Enchiladas:

Cover the dish with foil and bake for 15 minutes.

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Version 2:  Similar but with yellow mole sauce on top from here.