Monday, January 4, 2010

There's No Wine in This Whine - 400 Calorie Dinner

Now that the holiday (re: eat fest) is finally over and I have performed an exorcism on my cupboards, refrigerator and cookie jar, I am ready to tackle the LESS part of my New Year's resolution.

Part of my less philosophy is less wine drinking. No more empty calories during the week. A treat or two on the weekend, yes.. I mean life goes on, right? And wine IS life... But no more drinking wine with dinner during the week. Sigh. I do love a good glass of vino or two or three.
But Less Is More and empty calories are banished on weekdays so sadly I have to lock up the wine racks, hide the corkscrew and turn my favorite wine goblet upside down.

This evening's dinner is a 400 calorie menu. It is low in fat, high in vitamins, has plenty of those good fats that we do need (MUFA's), and good fiber. It will also take you only about 20 minutes to make.

Bon Appetite!

Broiled Tilapia with steamed citrus green beans and rosemary potatoes. (serves 4)

Four 4 ounce pieces of tilapia
1/2 lemon
Dash of smoked (or sweet) paprika
4 cups green beans, washed and tips removed (1 cup per serving)
1 teaspoon Mrs. Dash Caribbean Citrus (no salt) seasoning
2 cups baby red potatoes (1/2 cup per serving)
2 tablespoons fresh rosemary, minced
1 tablespoon plus 1 teaspoon olive oil

Preheat broiler to high. Position rack about 3 inches from flame.

Lightly spray a broil proof pan with cooking spray. Place tilapia fillets on pan. Squeeze lemon juice over and sprinkle with paprika. Broil until cooked through, about 4 minutes.

Steam green beans over 1 inch of water until crisp tender and bright green. Sprinkle with Mrs. Dash Caribbean Citrus (no salt) seasoning.

Cook red potatoes in boiling, lightly salted water until easily pierced with tip of knife. Drain. Add olive oil to saute pan. Toss potatoes in oil until coated and hot. Remove from heat and toss with rosemary and freshly ground black pepper.

To drink: A big sparkling glass of Sassy Water.


  1. I am also not drinking wine during the week. I will miss it, but probably only for the first couple weeks while I adjust and then I'll forget about it.

    This meal looks so yummy! This is something I can actually eat while on my cleanse (minus the potatoes- wah)! Thank you!

  2. I have fish to cook tonight! Fresh green beans and rice pilaf. Great minds think alike.

  3. This sounds fabulous. Not to my husband, of course...Still, I'm the one in charge now and our diets need a major overhaul. So we are onto light and healthy. What a fantastic addition. Thank you.

  4. Love it! I've done the same thing with the cupboards - we passed on the brie, wine, chips and sweets. Our fridge is loaded with veggies and fresh fruit.

    Great recipes, and they are on my cooking list for this week. thanks.

  5. I'd be starving in ten minutes eating 4 ounces of fish. I am not sure why that is, as it is a protein. I like it but it just doesn't fill me up. I am back on I really need to drop some major lbs. I do miss my alcohol though :( . Hope your week is grande!!

  6. Fine, I will follow your stellar example and skip my wine tonight. I am craving a glass but perhaps tea will suffice. I need to do something though. I have fallen so far off the wagon I cannot even see it anymore!

  7. Looks fab...Do you provide the cook aswell?

  8. Well the recipe looks lovely but I don't drink alcohol so a cuppa will do me fine!

    Best wishes to you, CJ xx

  9. If it makes you feel better, do it. Quality of life vs. quantity(length) is always the trade off. Neither are a sure thing!

  10. I love tillapia!

    I'm trying to drink less wine too...hasn't worked yet...

  11. I'm with you on the wine thing! This sounds like a really delicious and lite meal. Tillapia is one of the few fish I like, yet I have never tried making it. Thanks for the recipe suggestion.

  12. It looks good, can you use other types of fish, say haddock?

    come visit I have an award for you


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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