Sep 19

Swai Vera Cruz

I finally broke into a bag of swai that I bought a while ago. If you don’t know what swai is, read this. A friend of mine introduced it to me not long ago…wish I’d discovered it sooner. It’s so good!


Delicious, versatile, and CHEAP!! You’ll be seeing a lot more of this on the blog, for sure.


Rice would be awesome with this…if you’re not counting carbs like me, make sure you include it!

Swai Vera Cruz
slightly adapted from Cheap Bastid Cooks

2 Swai filets
extra virgin olive oil
juice of one lime
salt and pepper
1/2 cup chopped onion
3 garlic cloves, chopped
3 tomatoes, chopped
1/3 cup sliced green olives
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
1/3 cup white wine
rice (optional)

Season fish with salt, pepper and cumin on both sides. Add oil to pan and cook fish on both sides (cut in half if needed). Remove from pan and set aside.

Add onion, garlic and jalapeno to pan, and season a bit with salt and pepper. Cook until softened, then add wine and let it start to bubble.

Add tomatoes and olives and let cook for a few minutes, then return fish to pan. Spoon some sauce on the fish and cook for a few minutes. Add 2/3 of the cilantro and stir through.

If using rice, add to plate. Place fish on rice along with some sauce. Add remaining cilantro.

Serves 2.

Posted in low carb, main dishes, peppers, QuickAndEasy, seafood, Spanish | 1 Comment
Sep 15

Eggplant Rollatini

Tired of eggplant recipes yet? I feel like it’s been the main ingredient in many of my dishes lately. Tis the season, I guess…but either way, they’re great to have, and even better when they’re healthy like this one.


I recently made this and it was delicious…skipped the frying and breading and busted out the grill pan…


Feel free to sub lowfat cheese for the real thing. Another great idea would be to add spinach or kale to the filling, although the fresh basil was enough to add lots of flavor. I only had one eggplant, which made 8 rolls, so doubling the recipe would be a good idea if you’ve got several mouths to feed.

Use the last of your bounty to make this soon!

Eggplant Rollatini

1 eggplant
extra virgin olive oil
salt and pepper
garlic powder
2/3 cup ricotta cheese
2 tablespoons grated pecorino romano cheese
1 egg
fresh basil, torn
crushed red pepper
1 cup grated mozzarella cheese
marinara sauce

Preheat oven to 375 degrees. Cut ends off eggplant, then slice lengthwise as thin as you can. Add a little salt and let sit in a colander for at least 15 minutes to drain.

Heat a grill pan and add a little oil. Rinse eggplant and pat dry, then season with salt, pepper and garlic powder. Grill on both sides and set aside.

In a bowl, mix ricotta cheese, pecorino romano, egg, about 1/4 cup basil, salt, pepper, and a little crushed red pepper. Spread a little marinara on the bottom of a baking pan. Take one piece of eggplant and spoon a little of the cheese mixture on one end. Carefully roll until it reaches the other end. Place in baking dish. Repeat with all eggplant slices.

Top eggplant rolls with marinara, then mozzarella cheese, followed by a little basil. Bake for 20 minutes.

Serves 2-3.

Posted in cheese, eggplant, freezer friendly, Italian, low carb, main dishes, make ahead, mozzarella, QuickAndEasy, ricotta | Leave a comment
Sep 10

Crustless Cheese & Kale Mini Quiches for a Virtual Baby Shower!

What’s more exciting than awaiting the arrival of a new baby? Nothing, besides it being a baby girl…yes, I’m biased ;) Nicole, aka Prevention RD, has just a few more weeks before hers is due, and several of us have joined forces to put together a virtual baby shower today in her honor. Check it out over at Kim’s blog, Feed Me Seymour!


Brunch is a popular time of day to throw a baby shower, and bite size treats are always a big hit for the occasion. These mini quiches are delicious and sure to please any group of ladies. Plus, they’re healthy, which we all know Nicole is a big fan of!


Congrats again, Nicole! We can’t wait to meet Baby Shea!

Crustless Cheese & Kale Mini Quiches
slightly adapted from Granola Lola

1 tablespoon extra virgin olive oil
1 onion, chopped
5 cloves garlic, chopped
1 bunch kale (stems removed), chopped into 1-inch strips
6 eggs
2 cups grated cheddar cheese
salt and pepper
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Combine eggs, salt and peppers in a bowl and whisk together.

Heat oil in a large pan and add onion and garlic. Saute until slightly brown. Add kale and cook down. Add kale mixture to egg mixture and mix until combined.

Pour into muffin tin and bake for around 15 minutes. Let cool slightly before removing from pan.

Makes 12 mini quiches.

Posted in breakfast, cheddar, cheese, eggs, freezer friendly, kale, low carb, make ahead, QuickAndEasy | 4 Comments
Sep 8

Gooey S’mores Cookies

Hope everyone had a great weekend! I posted these last night on Instagram and my personal Facebook page and got several requests for the recipe, so here you are :)

Bella’s birthday celebration continues with these delicious goodies that I’ll be bringing to school for her class today. I think everyone agrees that s’mores in any form are too good to resist!


Make a double batch, like I did, because they won’t last long…

Gooey S’mores Cookies
slightly adapted from The Recipe Critic

1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon pure vanilla extract
1 1/3 cups AP flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chunks
1 cup mini marshmallows

Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray with cooking spray.

In a mixing bowl, combine butter and sugars and beat on high for about 2 minutes, until light and fluffy. Add egg and vanilla and mix.

Place graham crackers in a ziploc bag and crush into fine pieces with a rolling pin (or use a food processor). In another bowl, add graham cracker crumbs, flour, baking powder and salt. Slowly add dry ingredients to wet ingredients while mixing on low speed.

Fold in chocolate chunks and marshmallows. Scoop heaping tablespoon portions onto baking sheets. Bake for 10-12 minutes. Let cool slightly before removing from baking sheets.

Posted in Annabella, chocolate, cookies, dessert, marshmallows | Leave a comment
Sep 5

Linguine with Seafood

TGIF!! It’s been a long week. Between Bella’s birthday and school starting back up, we are beat! Summer is coming to an end, and the craziness of homework and activities resumes. Luckily, I like cooking enough so that no matter how busy things get, I’ll always find the time for it…


This dish was delicious! It’s a great light summer pasta meal, but really, it’s wonderful any time of the year. I used three types of seafood, but even one would be nice. Pair it with some garlic bread and a big salad, and you’ve got something pretty impressive :)

Linguine with Seafood
adapted from Food Network

1 pound linguine
1/3 cup extra virgin olive oil
salt and pepper
8 sea scallops
10 shrimp, cleaned
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper
3/4 cup dry white wine
2 tablespoons water
12 cherrystone clams
1 lemon

Cook linguine according to package directions, minus one minute so it is al dente.

While pasta is cooking, heat a saute or grill pan. Add a little oil, then place scallops in pan. Season with salt and pepper.

In a dutch oven over medium heat, add 1/3 cup oil and crushed red pepper, followed by garlic. Cook for a few minutes, then add wine and water and turn up heat. Add clams and shake pan periodically.

While clams are cooking, turn scallops over and let cook for 1-2 minutes before adding shrimp. When all the clams open, add scallops and shrimp to them. Stir carefully until combined, then add pasta, followed by parsley. Season with salt and pepper to taste.

Turn off heat and squeeze lemon on top. Plate and add a little more parsley to each dish. Serve immediately.

Serves 4.

Posted in clams, Italian, lemon, main dishes, pasta, seafood, shrimp | Leave a comment
Sep 4

Coconut Custard Pie

I have to admit, I’ve never been a big fan of coconut custard pie…but this one may have won me over.


Earlier this summer we celebrated my sister and brother-in-law’s birthdays, and this was his pick for his birthday dessert. An odd choice, I thought, but I went with it. It was a big hit! Very easy to make, too.


Bookmark this one for Thanksgiving :)

Coconut Custard Pie
from Eagle Brand

1 cup flaked coconut, divided
1 pie crust (homemade or store bought)
3 eggs
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup of coconut and set aside. Bake pie crust for 8 minutes and cool slightly.

Beat eggs in a mixing bowl. Add milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into crust and sprinkle toasted coconut on top.

Bake 10 minutes. Reduce oven temp to 350 and bake an additional 25-30 minutes, or until knife inserted in center comes out clean. Cool. Chill before serving, if desired.

Posted in coconut, dessert, freezer friendly, make ahead, pie, QuickAndEasy | Leave a comment
Sep 2

Crawfish Étouffée

Hope everyone had a great holiday weekend! Now it’s back to school, or the grind, or whatever else the end of summer means to you…for me, I have one more day of play today since it’s Bella’s 6th birthday! Can’t believe how big my little girl is getting! Now if I could only get her to eat more of my delicious creations, like this recent one…


If you’re looking for a southern fix, you need to make this ASAP. Don’t think you have the time? Think again. This took about half an hour to make! Tasted like it required a lot more work, though :)

Crawfish Étouffée
adapted from Southern Living

1/4 cup butter
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, chopped
1/4 cup AP flour
salt and pepper
crushed red pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup chopped fresh parsley
2 pounds crawfish tails (I used frozen)
cooked brown rice

Melt butter in a dutch oven. Add onion, green pepper and garlic. Saute until tender, around 5 minutes. Add flour, salt, pepper and crushed red pepper (amounts to taste). Cook until caramel colored, around 10 minutes, stirring frequently.

Add chicken broth and parsley and cook for about 5 minutes, or until thick. Add crawfish and cook another few minutes to heat through. Serve with rice.

Serves 4.

Posted in freezer friendly, main dishes, make ahead, QuickAndEasy, seafood | Leave a comment
Aug 29

Grilled Zucchini Pizzas

Summer is almost a wrap! I can’t believe September is around the corner…

As we enter Labor Day weekend, we are reminded of the late summer bounty, with zucchini being one of the leaders of the pack. Most of us have so much of it, and are always looking for new ways to use it! This dish was another quick and easy meal that was a big winner.


You can’t go wrong with this low carb delight – its versatility is endless and it’s easy to make indoors or out. Can’t wait to have this again!

Grilled Zucchini Pizzas
inspired by Kalyn’s Kitchen

zucchini, cut into thick rounds
extra virgin olive oil
marinara sauce
mozzarella cheese
grated pecorino romano cheese
toppings of your choice

Preheat grill pan and add a bit of oil (you can also use your outdoor grill). Add zucchini slices and cook one side for around 5-6 minutes. Flip over and add toppings. Cook another 5-6 minutes until cheese melts (cover if necessary). You can also stick the pizzas under the broiler if you like. Serve immediately.

Posted in cheese, low carb, main dishes, mozzarella, QuickAndEasy, squash, zucchini | 1 Comment
Aug 13

Grilled Stuffed Mini Peppers

Who says the rain has to stop you from grilling? That’s what grill pans are for. And this great appetizer/snack is perfect whether you’re indoors or out!


I love these little peppers…they’re delicious and so versatile. And this dish takes around 15 minutes, TOTAL. Can’t beat that! Make a bunch because they’ll go fast…

Grilled Stuffed Mini Peppers

mini sweet peppers
softened cream cheese
half and half (just a tiny bit) or milk
2 scallions, chopped
salt and pepper

Heat grill or grill pan. Cut tops off peppers and hollow out, scooping out seeds. Set aside.

In a bowl, combine cream cheese and scallions (amounts vary depending on how many peppers you’re making). Add a little bit of half and half or milk to slightly thin out mixture. Add salt and pepper to taste and stir.

Stuff peppers carefully with a little spoon. Place on hot grill. Cook for around 5-6 minutes, turning once, until cheese is slightly melted and peppers slightly soften. Serve immediately.

Posted in appetizers, cream cheese, low carb, peppers, QuickAndEasy, side dishes, snacks | Leave a comment
Aug 11

Arnold Bread and Visa Gift Card Giveaway!

I was recently contacted by Arnold Bread to try out some of their new products. They supplied me with coupons as well as a $25 Visa gift card to check them out…and one of my lucky readers is going to win the same!


I made this easy and delicious breakfast sandwich with their 100% Whole Wheat Flax & Fiber Sandwich Thins. And check out the other products I got too! They’re all equally amazing…even Bella has been loving them. Good for you, too!


One lucky winner will receive what you see in the pic below…and, I encourage you all to try their products and enter their Arnold® Bread “America’s Better Sandwich” Contest. Readers can submit their recipes at for the opportunity to win a grand prize of $25,000! Additionally, the sandwich in each of the four categories with the highest overall score will receive a $5,000 Category Prize.

To enter my giveaway, leave a comment on this post telling me what your favorite sandwich is. For additional entries:

Follow IWBTC on Pinterest, and leave a comment below with your link
Follow IWBTC on Instagram, and leave a comment below with your link
Follow IWBTC on Twitter, and leave a comment below with your link
– Share this post on Facebook, and leave a comment below with your link

This giveaway will end on Friday, August 15th at 12PM EST. Good luck, everyone!

Posted in giveaway | 114 Comments