Breaded Tilapia

In the mood for fish?  Try this.

Breaded Tilapia

2 filets
1/4 c. light mayo
1 T. seasoning mix of your choice.  Pick something with a kick of flavor!
1/3 c. almond flour

Smear both sides of the filets with mayo. 

Combine the seasoning and almond flour in a shallow dish or plate that is big enough for the fish to fit into.

Flop the filets, one at a time, in the almond flour mix so each side is well coated.

Bake at 375 degrees for about 12-15 minutes or until flaky.

Apple and Feta Flatbread

I made up this recipe to use up a couple of ingredients I had sitting around. Light and delicious! 

Apple and Feta Flatbread
1 flatout flatbread
2 T. raspberry preserves
1/4 c. feta cheese, crumbled
1/2 apple, sliced thin
candied walnuts
arugula

Spread the preserves thinly on the flatbread.  Scatter the sliced apples feta and walnuts on top.  Bake in the oven at 425 for 5-8 minutes. 

Take out of the oven and top with arugula.

Good eatin'.

Want to kick it up a notch?  Drizzle it with the Alternate Dressing recipe found in the Pear Salad recipe from August 2016 in this link!

Shrimp Salad

Don't have any lobster laying around?  Try this easy version using a bag of pre-cooked shrimp.  Thumbs up and great on it's own or in a split top brioche hot dog bun.

1 lb. pre-cooked shrimp, chopped
2 hard boiled eggs, chopped
2 - 3 stalks celery, sliced thin
1 green onion, chopped
1/2 pickle, diced
a few shakes of Old Bay Seasoning
dashes of salt and pepper
1/2 c. or so mayo

Throw everything in a bowl and mix together.

DONE!

Chicken Egg Rolls

Looking for a healthy egg Roll?  Look no further!

Make the PF Chang Copycat Lettuce Wraps from my May 2017 post.  And add a bag of shredded cole slaw mix in the pan and toss until it is soft.

Place a spoonful or two of the mix in the middle of an egg roll wrapper.  Fold one corner over and then the ends in.  wet the final corner edges and roll it up to seal.

Spray a sheet pan with cooking spray and put the egg roll on the pan.  Then spray the tops of the egg rolls.

Bake at 400 degrees for about 10-15 minutes or until they are golden.

Roasted Corn and Avocado Salad

So fresh!

Roasted Corn and Avocado Salad

4 ears of corn
3 large avocados
pint of grape tomatoes, quartered
juice of a lemon
1 red pepper, chopped
1 red onion, chopped
2 jalapenos, diced small, ribs and seeds removed
1 lime, zested

Dressing
1/4 c. fresh lime juice
1/4 c. olive oil
1 t. pepper
2 t. kosher salt
1 t. minced garlic
1/2 t. cayenne pepper

Brush shucked ears of corn with butter and season with salt and pepper.  Wrap in tin foil and bake for 25 minutes in 450 degree oven.  Once cool, cut corn off the cob.

Dice avocados and toss in lemon juice. 

Combine avocado, corn, tomatoes, red pepper, red onion, jalapenos, lime zest in a bowl.

Whisk together all dressing ingredients and toss with the salad.

Roasted Veggie Tacos

This is a good meal for that weekly vegetarian meal we are all supposed to eat, but would also be great if you added in some shredded chicken or thinly sliced flank steak.  I found it on the Tasty site.  Looking for shortcuts?  Skip the seasoning and use 3-4 tablespoons of Taco Seasoning (see recipe from January 2016)

Roasted Veggie Tacos

Veggie Filling
1 small zucchini sliced in thick sticks
1/2  green pepper, sliced
1/2  red pepper, sliced
1/2 yellow pepper, sliced
good amount of sliced large steak mushrooms
grape tomatos
1/2 onion, cut in wedges
1 can black beans
1/2 c. or so corn
3 cloves chopped garlic

Seasoning
1 1/2 t. cumin
1/2 t. oregano
1 t. garlic powder
1 t. onion powder
1 t. chili powder
1 1/2 t. smoked paprika
1/4 t. cayenne pepper

Sauce
2 red peppers, halved, ribs removed
1 avocado
3 T. lemon juice
3 cloves garlic
1/4 t. red pepper flakes
2 T. olive oil
salt to taste
pepper to taste


Put all of the Veggies on a sheet pan.  Sprinkle the Seasoning over the veggies and drizzle with 2 T. olive oil and sprinkle with salt.  Toss all together.

On another sheet pan, put the red pepper halves, cut side down on another sheet pan.

Bake both together, red peppers for 25 minutes and 400 degrees and the veggies for 35 minutes.

When the red peppers are done, put the red peppers in a bowl with a plate on top and let them sweat for 10 minutes.  Peel the skin off of them and put them in a blender with the other sauce ingredients and blend.

Serve the veggies on a tortilla with dollops of sauce.

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T = tablespoon
t = teaspoon
c = cup

Grilled Flank Steak with Peppers and Onions

I'll be honest.  I may never make flank steak another way again.  Ever.  In love.  I found the recipe on the Weight Watchers site and modified it a bit.  Really awesome seasoning.

Grilled Flank Steak with Peppers and Onions

1 T. chili powder
2 t. kosher salt
1 t. unpacked brown sugar
1/2 t. dry mustard
1/2 t. coriander
1/2 t. pepper
1 pinch cinnamon
1 pinch cayenne pepper
1 pinch ground cloves

1 lb. flank steak
2 bell peppers, your choice of color, cut in large chunks
1 medium onion, vidalia or red, cut in wedges
cooking spray


Combine the seasoning in a bowl and divide in half.

Coat the flank steak with 1/2 of the seasoning.

Put the peppers and onions in a bowl and coat with cooking spray.  Toss with the other 1/2 of the seasoning and put on skewers for the grill.

Hand everything over to your master griller and have them work their magic.  Don't over cook the steak!

Cut steak against the grain and drizzle with the juices from the cutting board.

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t = teaspoon
T = tablespoon
lb = pound

WW Freestyle = 4 (only 4!)