Simple advice for a better life.

Orange Broccoli Chicken Stir Fry 2I successfully completed Phase II of the Fat Smash Diet, and am hoping that some of you have joined me on this mission.

Wishing you success on your journey to healthful lifestyle…:-)

Since many of the Weight Watchers recipes are suitable for Phase III of the Fat Smash Diet, I am sharing some of the ones I  tested and loved.

Today’s post for the Orange Chicken with Broccoli is also a very lean dish, delicious and simple to prepare.

I enjoyed this dish with brown rice and veggies, since potatoes and white rice are excluded from the Fat Smash Diet.

This recipe yields 4 servings.

Orange Chicken with Broccoli – Weight Watchers Recipe

Orange Chicken with Broccoli – Weight Watchers Recipe


  • 2 Chicken breasts, boneless and skinless, cut against grain, into 1/2 inch strips
  • 2 tsp. Canola oil
  • 1 Tbs. Ginger. fresh, peeled and minced
  • 2 Garlic cloves, minced
  • 2 cups broccoli florets, cut to small sections (halved or quartered)
  • 1/4 cup Water
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup orange juice
  • 3 Tbs. Soy sauce, low-sodium
  • 1 tsp. Corn starch
  • 1 Tbs.Water
  • 1 Orange, peeled and sectioned (I used 1/2 orange for juice, and 1/2 for sections)
  • Salt and Pepper to taste


  1. Heat oil over medium heat in a nonstick medium saucepan.
  2. Add the chicken strips, and saute 2 minutes on each side.
  3. Add the ginger and garlic, and cook 1 minute longer.
  4. Transfer chicken in to a plate, cover, and set aside.
  5. Add water and broccoli to the sauce pan, cover and simmer for 3 minutes. Stirring at least once.
  6. In a small bowl, mix the orange juice, broth and soy sauce.
  7. Return chicken to the saucepan, stir in orange juice mixture.
  8. Dissolve the corn starch with 1Tbs. of water, and add to saucepan.
  9. Bring to boil, lower heat and simmer until thickened, folding gently to coat the veggies and meat.
  10. Season with salt and pepper.
  11. Add orange slices, and serve.

Mahi Mahi in veggies -  serving sizeI am not a big fan of seafood, but this Mahi Mahi recipe was a special treat for me, prepared by a friend for a special occasion.

She assured me that I will not even taste the fish, and she was right.

Mahi Mahi is already a mild tasting fish, but the veggie vinaigrette seasons it further, masking the fish taste even more.

Mahi Mahi pieces






This dish may be served hot as a meal, or at room temperature as an appetizer.  For best results, serve it the next day, so all the flavors have time to absorb and marry.

Mahi Mahi in Veggie Casserole – European Recipe

Yield: 4 - 6 servings

Mahi Mahi in Veggie Casserole – European Recipe


  • 1 lb Mahi Mahi fish fillets (fully deboned)
  • 6 carrots
  • 2 celery stalks, chopped
  • 1 leek, sliced
  • 3 onions, sliced
  • 2 garlic cloves, minced
  • 1 tsp. Paprika
  • 3 Tbs. tomato paste
  • 2 bay leaves
  • 4 Allspice peppercorns
  • 1 Tbs. lemon juice, or vinegar
  • pinch of sugar
  • 1 cup of water
  • Salt and black pepper to taste
  • 1/2 cup flour
  • oil for frying


  1. Cut each fish filet into 3 sections, top to bottom, to form small rectangles.
  2. Dry off by a paper towel, and season each with salt and pepper.Set aside for 30 minutes.
  3. Meanwhile, using a large eye shredder, shred the carrots and celery.
  4. Add to sauce pan, add 1/2 cup of water, and simmer, covered, for 10 minutes,gently stirring.
  5. Cut each onion in half, then cut into rings. Also clean and chop Leeks.
  6. Saute onions and leeks in 1 Tbs of canola oil for about 3 minutes, stirring frequently. Add chopped garlic, and saute another minute.
  7. Set aside.
  8. Season carrots/celery mixture with salt, pepper, and paprika. Mix in the tomato paste with the 1/2 cup of water, add to pan, and simmer 5 minutes longer. Season with lemon juice and sugar, to create slightly sweet-and-sour taste.
  9. Mix in the sauteed onions, add bay leaves and allspice. Set aside.
  10. Dip fish fillets in flour, until well coated on all sides.
  11. Heat 1 Tbs. of canola oil on medium heat, and fry fish on all sides to a golden color.
  12. Remove from frying pan onto paper towel to drain off any excess oil.
  13. Remove and discard the bay leaves and Allspice peppercorns from vegetable mixture
  14. Spread 1/2 half of the veggie vinaigrette on the bottom of a casserole dish, then lay side by side the fried fish fillets over the veggies. Cover the fish with remaining veggies.
  15. Cover and heat in the oven at 325 degrees F for 15 minutes, so the fish may absorb the veggie flavors and moisture.



Birthday Party AppetizersWhether you are cooking at home, dining out, or ordering take out, there are almost always some leftovers to deal with after the fact.

There is nothing wrong with having leftovers.   After all, you spent time and money on this food, so you deserve to enjoy it to the last morsel.

Some prepared dishes are not suitable for later use as a leftover…they lose their taste and texture, so it is best to just part with them right there and then.

Numerous others, on the other hand, are still great for at least one or two meals, or even to be frozen for that rainy day when you have no time or desire to cook.

Some people do not like leftovers, and never keep them.  However, if you are like me, you don’t mind them, and feel that you get your money’s worth if you use them.

Most Europeans don’t believe in leftovers….maybe because they hardly ever have any.

They serve their meals already preportioned per plate, and make just enough to feed the crowd they accounted for.  The portions are large enough to satisfy the consumer, so there is no need, or room, for seconds.  Therefore, there are no leftovers.  Any remaining food on each plate, which hardly ever happens, is discarded.  It is almost impolite to ask for a “Doggie Bag”.

Here in the USA we have no problem asking the waiter/waitress to pack up our leftovers to take home with us.

It is very important to keep track of your leftover food in your fridge, which is one of my pet peeves.  I almost feel like I am a fridge police, whether it is at home or at work.

There is nothing worse than seeing “old” food sitting in the fridge way past its safe consumable time.

My personal time line for using up leftovers in up to 3 days…4 being the absolute max.

Now I will share my best way of using up leftovers, and keeping your fridge fresh, and ready for restocking.

Since most of us work full-time, and don’t have much time for cooking during the week, we prepare extra food on weekend, to hold us over for couple of days.  Then by mid-week, it’s time for some take out.  By Thursday we have leftovers to use, or lose.

I consider Thursday  a “Leftover Smorgasbord Dinner Day”.  We pull out all the leftovers from the past few days, and add something new if needed, and call it a day.

Everyone is to create their own plate of food from the smorgasbord spread available.  We also use disposable dishes and utensils that day, to save time on clean up effort.  Whatever food is remaining after this dinner, gets discarded for good.

This is the BEST way to free your fridge of leftover food, and to prevent any food from hiding in there for too long.

Since we have no dishes to wash on this day, we devote our time to cleaning up the fridge, and getting it ready for fresh food from Friday or Saturday shopping.

It works very well every time, and it also is fun, economical, and stress free.

I suggest you try it too, and share your comments.

Have fun!

While doing my grocery shopping today, I noticed fresh AMERICAN shrimp in the seafood department (if you pay attention to labels, you will notice that majority of the shrimp you find is from China, India, Indonesia…. something that I will not purchase.  Click on these links to read more about it.

To sweeten the deal further, it was on SALE…so I purchased 2 lbs., which was too much for the two of us for one meal, hence another recipe today.

This recipe is full of flavor, with an added “kick” from red pepper.

I would be interested in hearing your opinion, which of these two posted shrimp recipes you like better, or please share your favorite shrimp recipe with us.

Pinterest picture of this recipe looked so delicious, which prompted me to give it a try.  If you notice the shrimp in my picture have their tails removed (I do not care to see the tails in my prepared dish…just a personal preference, as I am not much of a seafood admirer).

I am listing the ingredients, since I made some changes to the original recipe.


  • 1 lb. fresh shrimp, peeled and deveined
  • 4 Tbs. olive oil
  • 6 garlic cloves, minced
  • 1 tsp. red pepper, ground
  • 1 Tbs. sweet paprika, ground
  • 2 Tbs. lemon juice (used 2 lemons)
  • 2 Tbs. dry white wine ( I used California Collection by Beringer – Souvignon Blanc)
  • Salt and Black Ground Pepper, to taste
  • 2 Tbs. fresh parsley, chopped (Italian Flat Leaf Parsley is my favorite


  1.  In a medium frying pan, set on medium heat, gently saute the minced garlic in olive oil, about 1 min.
  2. Mix in the paprika and red pepper, stir well to incorporate with the garlic and oil.
  3. Mix the wine with the lemon juice. Set aside.
  4. Add the shrimp to the paprika/garlic mixture.
  5. Pour the wine and lemon juice over the shrimp.
  6. Cook for 2 minutes on one side, turn them over and cook  1 minute longer.
  7. Serve immediately.




I am not much of a seafood foodie, but since fish should be part of our diet, I try to find recipes that suit my palate.

I do like some fish, but it has to be mild in flavor, and totally free of bones.

Today I baked fresh shrimp with herbs, lemon, and butter.  It was fairly simple to prepare (except for the cleaning and deveining), and fine tasting, however shrimp scampi, and Broiled Salmon , are still my favorite seafood recipes thus far.

I have another shrimp recipe to try, and definitely will share my comments with you.

The picture of this dish was posted on Pinterest, including some quick ingredients and directions, so I will include my version, for your convenience.


  • 1 lb. raw shrimp, cleaned and deveined (I buy American brand)
  • 8 Tbs. butter (1 stick), melted
  • 3 cloves garlic, minced (my addition)
  • 1 packet of Good Seasons Italian all natural seasoning
  • 1  1/2 lemon, sliced into discs (circles)
  • 1 Tbs. dried parsley leaves (my addition)
  • 1 tsp. black pepper, ground (my addition)


  1. Preheat the oven to 350 degrees F.
  2. Mix the melted butter with minced garlic, and pour into a rectangular glass casserole dish, spreading it all over the bottom of the dish.
  3. Arrange the lemon slices on top of butter, forming a single layer.
  4. Arrange the cleaned and deveined shrimp on top of the lemon slices.
  5. Sprinkle the Italian Seasoning over the shrimp.
  6. Sprinkle the parsley flakes and pepper on top of that.
  7. Bake uncovered in the preheated oven for 15 minutes.



TIP:  You can serve this shrimp as an appetizer, or a main course over pasta, or just plain with a side dish of veggies and wild rice.










« Previous Entries  Next Page »