Chocolate Chip Coffee Muffins

These were super yummy this morning with my coffee! Got the recipe from Cooking Light.

2/3 C whole milk (I used non-fat)
5 TBSP butter, melted
3 TBSP instant coffee granules (I used 3 Via Packets from Starbucks)
1 1/2 Tsp vanilla extract
1 large egg, lightly beaten
2 C all purpose flour
2/3 C sugar
1/2 C semisweet chocolate chips
2 tsp baking powder
1/4 tsp salt
cooking spray

1. Preheat oven to 400 degrees
2. Combine first 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 18 minutes or until done. Remove muffins from pan immediately; place on wire rack.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

My kids loved this dish. We like fish so finding new recipes is always nice. Good old Cooking Light helps out again.

Ailoi:
2 TBSP minced fresh cilantro
3 TBSP fat-free mayo
1 serrano chile, seeded and minced (we left this out)
1 garlic clove, minced

Fish:
1 C fat-free milk
1 large egg white, lightly beaten
2 C cornflakes, finely crushed
1/4 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 TBSP olive oil
4 (6-ounces) halibut fillets
Lemon wedges

1. To prepare aioli, combine first 4 ingredients, stirring well.
2. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and pepper in a shallow dish.
3. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with aioli sauce and lemon wedges.

Best Homemade French Fries EVER!

I love my Martha Stewart Everyday Food subscription. This month is focusing on Light foods. Always good to eat better. Light or not, I adore these fries.

3 pounds russet potatoes cut lengthwise into 1/4 inch wide strips
nonstick cooking spray
4 tsp vegetable oil
coarse salt and ground pepper

In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.