Sunday, April 13, 2014

Easter Recipes

From:  Wide Wallpapers

2014 is a year of change.  Everything is changing.  I have gotten my certifications, Sunny starts school this year, I'm doing a fitness competition.  So many big changes!  After making the same holiday dinners for the past 3 years I've decided that since this is a year of change I'm also changing all my holiday dinners.  Easter is the first holiday that has food associated with it so, it starts here!

So, with that being said, here is the 2014 Easter menu.  Recipes follow the menu.

Main Dish

Simple baked Cobia


Herbed brown rice 


Roasted carrots
Asparagus (if the price isn't too high)


Yeast rolls


Meringue nests with whipped cream and berries


Foil Wrapped Cobia
2 lb Cobia Fillet
Seasonings of your choice


  1. Preheat oven to 400
  2. Spray a large piece of aluminum foil with pan spray and lay fish down.
  3. Spray again with pan spray and season then tightly wrap foil around fish.
  4. Place on a baking sheet and bake for 25-30 minutes until the fish is done.
  5. Rest for 5-10 minutes before serving

Roasted Carrots
adapted from:  Ina Garten's Roasted Carrots

1 lb carrots, peeled
seasonings of your choice


  1. Preheat oven to 400
  2. Cut carrots into 1 1/2 inch chunks
  3. Spray baking sheet with pan spray, lay out carrots in a single layer and spray them.
  4. Season to taste
  5. Roast for 20 minutes until brown and tender

Herbed Brown Rice Pilaf
Adapted from:  Herbed Brown Rice Pilaf
8 servings
Calories:  84.5
Fat: 0.5 g
Sodium:  592 mg
Potassium:  65.8 g
Carbs:  18 g
Protein:  1.6 g

1 small onion, diced
2 cups brown rice
5 cups vegetable broth or water, warm
2 T minced garlic
2 t thyme
2 t parsley
6 green onions, sliced


  1. Saute onion in a medium saucepan until translucent.
  2. Spray pan again with cooking spray, dump in rice, and coat with pan spray.  
  3. Pour in broth, thyme, garlic, and parsley
  4. Cover pot, turn stove to medium, and cook for 40 minutes. 
  5. Turn off heat and let stand 10 minutes.
  6. Fluff with a fork and stir in green onions

Meringue Nests

4 large egg whites
.5 cup sugar
.25 t cream of tartar
food coloring
8 oz tub of Cool Whip {you won't use all of it}
6 cups of your favorite berries, fresh or frozen {thaw if using frozen}


  1. Preheat oven to 200 degrees
  2. Spray 2 baking sheets with pan spray and line with parchment
  3. With an electric mixer beat the egg whites with the cream of tartar until the whites reach soft peaks
  4. Add in sugar and continue whisking until stiff and glossy.
  5. Drop 4 mounds of meringue on each baking sheet and use the back of a spoon to make an indentation in it and spread them out to about 4 inches {you can also use a piping bag and pipe your nests}
  6. Bake meringues about 1.5 hours, until they are dry, rotating halfway through.
  7.  Cool completely then fill with Cool Whip and top with fresh berries.

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