On Sunday night I decided to make some fish tacos. I felt like something light after our German feast the previous night. This included some Alaskan cod fillets and some shrimp that I marinated in lime juice, ancho chili powder, brown sugar, garlic, and salt and pepper.
I cooked them up a little EVOO, and added some fire roasted diced tomatoes.
Served on carb balance tortillas with brown rice and lettuce and a side of broccoli cole slaw made with Greek Yogurt and olive oil mayo.
My paper whites are blooming! I can’t wait until Spring!!
We were craving something sweet after dinner so I whipped up some individual blueberry cobblers. I made a crust of oatmeal with melted butter, Splenda. Then topped with blueberries that I cooked with vanilla, a dash of lime juice, and Splenda.
In each ramekin I placed a layer of oatmeal, topped with blueberries, then spooned some oatmeal on top.
Placed in a 350 degree oven for about 15 minutes. Ta-da! Individual blueberry cobblers.