Weekend Wrap Up & Lots of Delicious Recipes!


This gallery contains 24 photos.

Spring is almost here!! We officially have one week until the first week of spring and my trip to Turks and Caicos! This was the first weekend I really took advantage of the gorgeous warmer weather and it really felt … Continue reading

Roasted Beets, Red Onion, Kale & Feta Quinoa with Lemon Oregano Vinaigrette


This gallery contains 18 photos.

Let’s talk about quinoa. I came across this tasty little grain a little over 2 years ago and now can’t imagine cooking without it. Quinoa has been around for ages and originated in the Andean region of South America. These … Continue reading

Baked Cod with Chorizo & White Beans

I am always looking for new healthy recipes to add to my dinner rotation and I came across this tasty Spanish inspired dish on Eating Well, a great resource for healthy inspired meals. You will love the fragrant smell of the thyme and turkey kielbasa simmering in the sauce pan, and so will those in your house!

What is great about this dish is that it is packed with lean protein from the white beans, cod and turkey kielbasa. It will leave you feeling satisfied and good about what you ate! Since you get a starchy serving from the white beans, I like to pair this with a non-starchy cruciferous vegetable like roasted broccoli.

This dish requires about 15 minutes of prep work and 20 minutes to cook, but is very easy to make.

Baked Cod with Chorizo & White Beans


  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo or turkey kielbasa, diced
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • 1/2 cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds cod, cut into 4 pieces
  • Freshly ground pepper, to taste


1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Gather all of your ingredients.

photo (5)3. Heat oil in a medium saucepan over medium-high heat. Add shallot, kielbasa and thyme and cook, stirring, until fragrant, about 1 minute.

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4. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes.

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5. Stir in beans and 1/4 teaspoon salt and remove from the heat.

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6. Sprinkle fish with the remaining 1/4 teaspoon salt and place in the prepared baking dish.

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7. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

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For the calories and nutritional information check out the original recipe on Eating Well.

This dish is sure to impress! Hubby approved!

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Bon Appetit!