Take That, Fried Fish.

There’s one thing I’ve noticed about living in the South and that is folks down here looove them some fried *INSERT ANY FOOD HERE.* Most notably, however, are fried fish (accompanied by the oh so delicious hush puppies.) This is my version, that involves very little frying and very much spices. The key to cutting back your frying is to ramp up your spices so your tastebuds still have something to dance about.

Catfish, Corn & Smashers

Catfish, Corn & Smashers

These are catfish fillets, but I’ve done the same with tilapia. I use a spice called Chef Paul Prudhomme’s Magic Seafood Seasoning, but that’s only because I came across it at TJ Maxx’s one time and it was on sale. *Shrugs* You could use any kind of seasoning blend, I’d definitely recommend having some garlic, onion, and paprika and/or chili powder in it. Sprinkle liberally and toss the little guys in a well-sprayed (with Pam or Olive Oil) pan with just a tsp of olive oil extra per fillet. THAT’S IT.

I pair this with a starch and a veggie (although I’d say that corn is more of a starch than a veggie, but it was Valentine’s Day and Hubby prefers corn over broccoli, so two starches in this pic.) It’s super easy, fast and healthy. Which pretty much knocks out all the good excuses to not eat healthy. So, take that, fried fish!*

*No, unfortunately I have found no healthy switch for hush puppies.

Baja Lime Tostadas

We eat a lot of chicken.  Not going to lie – sometimes it gets a little bit boring.  I was looking for a way up our poultry tastings, but I needed something quick.  I make homemade tortilla chips a lot by just baking tortilla shells, so I got the idea to try and make homemade tostadas.  First, I marinated the chicken overnight in my FAVORITE mexi-flavored marinade, Annie’s Organic Baja Lime Marinade.  I first picked this marinade up on a whim when I was looking for a lower sodium marinades and it’s one I’ve gone back to time and time again.

Annie's Baja Lime Marinade

Annie's Baja Lime Marinade

I put the tortilla shells (small ones) on a cookie sheet and sprayed them with cooking spray.  They went in the oven at 400 degrees for just about 6 minutes.  (I flipped them half way through.)  In the meantime, I cooked the chicken on my indoor grill.  When the tostadas were good and crispy, I pilled them up with 2 oz of chicken each and 1 T of shredded cheese.  I put them back in for just another minute to get the cheese a little melty.  When they came out, I dolloped them with 1 T of low fat sour cream and a reckless amount of salsa.

Chicks on the Indoor Grill

Chicks on the Indoor Grill

They were delicious, but we weren’t sure whether you were supposed to pick them up and eat them or slice them up.  We folded them like NY style pizzas and tried to catch the runaway salsa.  So good!

Finished Product!  Eat up!

Finished Product! Eat up!

Although it’s a bit of an estimate with the salsa, they should be around 240 calories.  (215 pre-salsa, with 85-cals coming from the tortilla shell.)