Ingredients :
-Tilapia Fillets
-Spanish Rice (I use Goya)
-15oz. Can Diced Tomatoes (I use the seasoned can)
-Hard/Soft shells
-2 limes
-Avocado
-Cilantro
-Onion
-Cheese
-Sour Cream
-Salt
-Pepper
Prep :
-Preheat oven to 400 degrees.
-Season Tilapia on both sides in a glass baking dish with salt, pepper and fresh lime to your liking.
-Begin prepping/cooking rice and add can of tomatoes.
-Place Tilapia in oven for 15 min. or until fish flakes with a fork.
-Prep the sides you may want, for instance avocado, cilantro, onion, cheese, etc.
-Remove fish from oven when ready and flake fillets with a fork. Mix with rice or keep separate, you choose!
-Place fish in hard or soft shell alone, with sides, rice, however you like and squeeze lime on top.
Muy bueno! Very simple and refreshing! If you have both hard and soft shells, try spreading a little sour cream on a soft shell and wrap it around the bottom of a hard shell (sour cream will hold them together). Fill with your Tilapia, rice and sides, enjoy!
Monday, September 13, 2010
Thursday, July 22, 2010
Squish Squash
Quick and easy zuchinni, squash, tomato casserole. So good on a summer night!
Ingredients :
2 large zuchinni's
2 large yellow squash
1-2 cans or 2 med. fresh tomatoes
seasoned bread crumbs
parm cheese
garlic, basil, onion salt, pepper, whatever seasonings you want!
Make It :
-Preheat oven to 350
-Grease a 9 X 13 baking dish
-Peel and slice zuch and squash into 1/4 inch circles
-Layer bottom of dish with some of the zuch and squash
-Add a thin layer of bread crumbs, parm and seasonings on top
-Continue layering zuch, squash, bread crumbs, parm and seasonings
-Place tomatoes on top
-Bake for 30 min. or to your liking
Using fresh zuchinni, squash and tomatoes from your garden or local farmer is great for this dish!
Ingredients :
2 large zuchinni's
2 large yellow squash
1-2 cans or 2 med. fresh tomatoes
seasoned bread crumbs
parm cheese
garlic, basil, onion salt, pepper, whatever seasonings you want!
Make It :
-Preheat oven to 350
-Grease a 9 X 13 baking dish
-Peel and slice zuch and squash into 1/4 inch circles
-Layer bottom of dish with some of the zuch and squash
-Add a thin layer of bread crumbs, parm and seasonings on top
-Continue layering zuch, squash, bread crumbs, parm and seasonings
-Place tomatoes on top
-Bake for 30 min. or to your liking
Using fresh zuchinni, squash and tomatoes from your garden or local farmer is great for this dish!
Wednesday, July 21, 2010
Stromboli
Tasty and easy stromboli from your oven!
Ingredients -
1 package betty crocker pizza crust
1 small jar of pizza/spaghetti sauce
2 cups of mozzarella or italian shredded cheese
2 grilled chicken breasts (or anything you want to stuff your boli with! meat, veggies, etc.)
1/2 cup hot water
olive oil
Make It -
-preheat oven to 425
-mix dough with 1/2 cup hot water until a ball forms
-cover and let sit for at least 5 min.
-oil a cookie sheet or pizza pan
-cover dough with olive oil - enough that it won't stick at to sheet once pressed
-press dough out with your fingers on sheet - no holes
-spread a thin layer of sauce on the dough - keep away from the outer edges
-place chicken or any filling on top of the sauce
-spread cheese on top of filling
-start at one end, roll the dough up and seal on top - fold in the excess dough to seal
-place in oven on middle rack for about 15 min. until golden brown in spots
-serve with extra sauce on the side
Mmmmmm, so good!
Ingredients -
1 package betty crocker pizza crust
1 small jar of pizza/spaghetti sauce
2 cups of mozzarella or italian shredded cheese
2 grilled chicken breasts (or anything you want to stuff your boli with! meat, veggies, etc.)
1/2 cup hot water
olive oil
Make It -
-preheat oven to 425
-mix dough with 1/2 cup hot water until a ball forms
-cover and let sit for at least 5 min.
-oil a cookie sheet or pizza pan
-cover dough with olive oil - enough that it won't stick at to sheet once pressed
-press dough out with your fingers on sheet - no holes
-spread a thin layer of sauce on the dough - keep away from the outer edges
-place chicken or any filling on top of the sauce
-spread cheese on top of filling
-start at one end, roll the dough up and seal on top - fold in the excess dough to seal
-place in oven on middle rack for about 15 min. until golden brown in spots
-serve with extra sauce on the side
Mmmmmm, so good!
Tuesday, July 6, 2010
Mom's Potato Salad
Actually...this is a close second on the crack meter...for me anyways...
Ingredients:
1 5 lb bag white potatoes (do not use russet...don't know why, but you could substitute w/ red skin potatoes)
6 hard boiled eggs
Dried onion flakes
Dried parsley
Celery salt
S&P
Kraft mayo (no other will do!)
Yellow mustard (some say Ploughman's is the only kind...)
Method:
Cook your eggs, put them in a grocery bag and leave overnite in the fridgerator. Peel them the next morning and mash completely once the potatoes have boiled.
Peel the potatoes and boil whole for about 45 mins (you don't want them mushy). Remove from water and let cool.
Once cooled, combine potatoes and mashed eggs. Sprinkle a light dusting of celery salt over the mixture, followed by a good amount of onion flakes, then tons of dried parsley, and S&P. Lastly, add the amount of mustard and mayo (which there can never be enough of) and mix.
Refrigerate for a couple of hours before serving. Remember that those dried spices will get tasty once you give them time to sit, so don't overdue it on the celery salt and onion flakes. That being said, don't be shy on the parsley.
Ingredients:
1 5 lb bag white potatoes (do not use russet...don't know why, but you could substitute w/ red skin potatoes)
6 hard boiled eggs
Dried onion flakes
Dried parsley
Celery salt
S&P
Kraft mayo (no other will do!)
Yellow mustard (some say Ploughman's is the only kind...)
Method:
Cook your eggs, put them in a grocery bag and leave overnite in the fridgerator. Peel them the next morning and mash completely once the potatoes have boiled.
Peel the potatoes and boil whole for about 45 mins (you don't want them mushy). Remove from water and let cool.
Once cooled, combine potatoes and mashed eggs. Sprinkle a light dusting of celery salt over the mixture, followed by a good amount of onion flakes, then tons of dried parsley, and S&P. Lastly, add the amount of mustard and mayo (which there can never be enough of) and mix.
Refrigerate for a couple of hours before serving. Remember that those dried spices will get tasty once you give them time to sit, so don't overdue it on the celery salt and onion flakes. That being said, don't be shy on the parsley.
JT's Graham Cracker Brownies
These are the closest thing to crack I've ever encountered...
Ingredients:
1 box honey graham crackers
1 bag milk chocolate chips (you choose the size depending on how chocolatey you want these!)
2 14 oz. cans full fat sweetened condensed milk
1 14 oz. can fat free sweetened condensed milk
Method:
Blend 1 packet of graham crackers in a blender until it's dust-like consistency (thinking of your cabinet tops, jess;). Mix with 1 can of sweetened condensed milk and 1/3 bag of the chips.
Repeat with the next 2 packets of crackers, cans of condensed milk, and chips.
Stir all ingredients together before transferring it into an oven baking dish that's been buttered and lightly (very lightly) floured to prevent stickage.
Bake for 30 mins at 350.
Enjoy one and then give most of them away or else you will end up feeling very guilty from continuously eating these brownies!
Ingredients:
1 box honey graham crackers
1 bag milk chocolate chips (you choose the size depending on how chocolatey you want these!)
2 14 oz. cans full fat sweetened condensed milk
1 14 oz. can fat free sweetened condensed milk
Method:
Blend 1 packet of graham crackers in a blender until it's dust-like consistency (thinking of your cabinet tops, jess;). Mix with 1 can of sweetened condensed milk and 1/3 bag of the chips.
Repeat with the next 2 packets of crackers, cans of condensed milk, and chips.
Stir all ingredients together before transferring it into an oven baking dish that's been buttered and lightly (very lightly) floured to prevent stickage.
Bake for 30 mins at 350.
Enjoy one and then give most of them away or else you will end up feeling very guilty from continuously eating these brownies!
Thursday, May 20, 2010
Two Bean Summer Salad
Ingredients -
-1 can cannellini beans
-1 can chickpeas
-balsamic vinegar
-italian dressing (ken's northern italian is my fav)
-lemon juice
-pesto (i use Classico)
-fresh ground pepper
-shredded or grated parm cheese
Mix It-
-Rinse beans
-Add all ingredients to your liking
-Mix it up and chill in fridge for about 30 min. or longer
So easy and tasty ;)
-1 can cannellini beans
-1 can chickpeas
-balsamic vinegar
-italian dressing (ken's northern italian is my fav)
-lemon juice
-pesto (i use Classico)
-fresh ground pepper
-shredded or grated parm cheese
Mix It-
-Rinse beans
-Add all ingredients to your liking
-Mix it up and chill in fridge for about 30 min. or longer
So easy and tasty ;)
Friday, April 16, 2010
Super Salmon Alfredo
Ingredients :
Salmon - 1 lb. approx.
No-Yolks Egg Noodles - 1 bag
Cream of Mushroom Soup - 1 can
Reduced Fat Sour Cream - 1 cup approx.
Milk - 1/4 cup approx.
Peas - 1 cup drained
Oregano
Garlic
Pepper
Sea Salt
Cilantro
Olive Oil
Lemon Juice
- Place Salmon in a baking dish with olive oil, lemon and all seasonings
-Bake at 400 degrees to your liking - remove and cut in chunks
-Boil Noodles for 10-12 minutes and drain while salmon is baking
-Place noodles, salmon, peas, cream of mushroom soup, sour cream, milk and more seasonings to skillet
-Simmer for about 10-15 minutes
Sounds too easy to taste amazing!
Salmon - 1 lb. approx.
No-Yolks Egg Noodles - 1 bag
Cream of Mushroom Soup - 1 can
Reduced Fat Sour Cream - 1 cup approx.
Milk - 1/4 cup approx.
Peas - 1 cup drained
Oregano
Garlic
Pepper
Sea Salt
Cilantro
Olive Oil
Lemon Juice
- Place Salmon in a baking dish with olive oil, lemon and all seasonings
-Bake at 400 degrees to your liking - remove and cut in chunks
-Boil Noodles for 10-12 minutes and drain while salmon is baking
-Place noodles, salmon, peas, cream of mushroom soup, sour cream, milk and more seasonings to skillet
-Simmer for about 10-15 minutes
Sounds too easy to taste amazing!
Subscribe to:
Posts (Atom)