Mediterranean Herb Crusted Tilapia

Ingredients

1 teaspoon minced Garlic

1 teaspoon marjoram leaves

3/4 teaspoon Ground Mustard

3/4 teaspoon Basil leaves

3/4 teaspoon Oregano leaves

1/2 teaspoon Coarse ground black pepper

6 Tilapia fillets (1 1/2 lbs)

1/2 teaspoon salt

1/3 cup Olive oil

1 1/22 cups chopped Spinach

3/4 cup Pank0 (Japanese)  bread crumbs

1/2 cup thinly sliced mushrooms

3 tablespoon shredded Parmesan cheese

 

Directions

Place fill on foil-lined shallow baking pan.

Sprinkle with salt.

Mix Olive oil and all the spices in a medium bowl.

Brush fish with 1 tablespoon of the seasoned oil.

Stir spinach, bread crumbs, mushrooms and Parmesan cheese into remaining seasoned oil.

Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.

Bake in preheated 400 degrees oven for 15 minutes or until fish flakes easily with a fork.

 

Nutritional Facts

235 calories

13 grams of fat

26 grams of protein

8 grams of Carbohydrates

81 milligrams of cholesterol

401 milligrams of sodium

1 gram of fiber

 

I was worried that my little ones wouldn’t like this recipe but they loved it. I hope you love it as well and thank you for stopping by 🙂

20 Minute Meals: Tilapia, Yummy :)

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tablespoons chili powder
• 1/2 teaspoon garlic, powder
• 1/2 teaspoon salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice

Preparation

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

I am planning on making this dish tomorrow, there is a strong probability that it won’t be served with asparagus since my whole family seems to think that it is the worst vegetable ever created. I might use broccoli or maybe snow peas.

I thank you for stopping by and for reading. I do hope that you were able to find something meaningful and helpful during this visit. I should get some rest now since tomorrow is looking like another super crazy day for my loves. Wishing you all a great day or night depending on where you are in the world 🙂

Tonight’s Dinner…Maybe

Ingredients

• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted

• Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
3. Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

** So I modified this recipe a little. Instead of a salad I made into a side dish. I baked chicken quarters and served it with the couscous and steamed broccoli. **

Lemon-Garlic Shrimp and Grits

Ingredients

• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper (optional)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Directions

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves: 4

Calories: 367

Total Fat: 12 grams

Saturated Fat: 7 grams

Protein: 34 grams

Total carbohydrates: 26 grams

Sugar: 0 grams

Fiber: 1 gram

Cholesterol: 309 milligrams

Sodium: 904 milligrams

* This is for my husband, I am not a grits kind of girl but he loves it so much that I will surprise him with this dish sometime next week.  Hopefully he doesn’t read this post. Thank you for stopping by and for reading.

More Yummy Recipes

 

Salmon with Lemon Lime Butter

 

1/2 tsp grated lemon zest

1/2 tsp grated lime zest

2 tbsp room-temp butter

1 1/2 lbs salmon fillet

1/4 tsp salt

1/3 c water

 

Directions

 

Stir lemon/lime zest into butter, put mixture onto a piece of plastic wrap and roll to form 1” cylinder. Either refrigerate, or

if in a hurry put in freezer to firm while you cook the fish. Put fish in microwave baking dish. Pour in water and sprinkle fish

with salt. Cover with plastic wrap and poke several holes in it. Microwave on MEDIUM for 6 min. then flip fish and cook 2

minutes. Top each portion with slices of lemon lime butter and serve.

 

Nutritional Facts

 

Cal. 290

Protein 33 g

Fat 16 g

Sodium 268 mg

Carb .06 g

 

Servings: 

 

THAI FISH CAKES

1 lb fish fillets — white ground

1/4 cup Fish Sauce

1 lb Shrimp — ground

2 tbsp corn flour

1/4 cup green beans — fresh chopped

1/2 tsp splenda

2 Garlic clove — fine chopped

1/2 tsp Black Pepper

2 Eggs

1 1/2 tbsp Fresh Cilantro — chopped

2 tsp curry paste — red

Directions

Mix all ingredients until thick. Form patties with mixture and fry in approximately 1” of peanut oil. Make 8 patties.

 

Nutritional Facts

157 Calories

4 g Fat (25.6% calories from fat)

23 g Protein

5 g Carbohydrate

1 g Dietary Fiber

159 mg Cholesterol

166 mg Sodium

Exchanges: 0 Grain(Starch)

3 Lean Meat

0 Vegetable

1/2 Fat

0 Other Carbohydrates

Servings: 8

 **NOTE** these are not ones I created, I got them from a diabetic notebook and thought that I should share. Hope you enjoy them.

Thank you for stopping and for reading my posts…hope you find something helpful 🙂

 

Ahi Tuna with Orzo and Lima Beans

Ahi Tuna with Orzo and Lima Beans

Ingredients

2 (4- ounce) Ahi Tuna steaks (about 3/4 inch thick)

2 tablespoons of vegetable oil

1 large onion

1/2 teaspoon black pepper

1/4 teaspoon of season salt

1/8 teaspoon of accent

1 tablespoon of grounded ginger

1 teaspoon of minced garlic

**  and Lima Beans**

1 package of Orzo

1 can of diced tomatoes

1 tablespoon of cilantro (dry or fresh)

1 tablespoon of vegetable oil

dash of salt and pepper to taste

1 bag of frozen lima beans

Directions

• Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes or until lightly browned. Add lemon juice, 1/8 teaspoon season salt, and 1/4 teaspoon pepper, garlic, ginger and cook for 2 minutes or until most of liquid evaporates. Remove the onion mixture from skillet; set aside, and keep warm.  

  Heat 1 tablespoon of oil in the same nonstick skillet over medium heat. Add tuna, sprinkle the remaining season salt, pepper, and accent and cook for 3 minutes on each side until tuna is medium-rare or desired degree. Serve tuna with onion mixture.

  In medium pot pour 2 cups of water, add the orzo and cook to desired texture. Drain the cooked orzo and add the drained diced tomatoes, cilantro, oil, salt and pepper and heat for about 5 minutes on low to medium heat while you cook the lima beans.

  This is a simple meal I made the other night for date night while the children play upstairs. It was hit according to the hubby who is not a big fan of fish. Hope you like my take of Ahi Tuna.

 

 

Beef Stew

Beef Stew

Ingredients:

2 tablespoons all-purpose flour

1 lb beef stew meat

2 tablespoons vegetable oil

3 1/2 cups vegetable broth

2 teaspoons instant beef bouillon

2 teaspoons minced garlic

1/2 teaspoon thyme

4 medium potatoes, peeled and cubed

4 large carrots, peeled and sliced

1 medium red bell pepper, diced

1 medium onion, chopped

1 medium green bell pepper, diced

1 teaspoon black pepper

1/2 cup crushed tomatoes

 

Directions:

Place flour in a plastic bag.

Add meat cubes and shake bag to coat meat.

In a large sauce pan brown the meat, half at a time on medium to high heat.

Return meat to saucepan and add onion, vegetable broth, bouillon, garlic, and thyme.

Bring to a boil, reduce heat.

Cover and simmer 1 to 1 1/4 hours.

Add potatoes, carrots, bell peppers, black pepper and crushed tomatoes.

Cover, simmer for another 30 minutes.

 

**NOTE** This was a great dinner idea that turned out to be a hit even for the munchkins.