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Post by Flautista on Dec 29, 2014 21:04:53 GMT -5
Tilapia by Wishing4
I was asked about my tilapia
I crunched up some Ritz (maybe 10 for 3 fillets) and then added some parmesan (maybe 1/4 cup). I dipped the fish in egg first, but I think it would also just work to moisten them with water. Then cover it in the crumbs and cheese and bake it at 350 for around 15 min (until flakey).
I also like this:
1/4 cup butter (or vegtable spread)
2 cloved garlic, crushed and minced
2 tbsp lemon juice
1 1/2 tbsp minced fresh tarragon (or 1 tsp dried and crumbled)
melt butter in sauce pan over med-low heat. Add garlic for a few seconds, remove from heat. Add lemon juice, tarragon (and some pepper if you wish)
Brush half over fish before cooking and can reheat the rest and spoon over fish after it has cooked.
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Post by Flautista on Dec 29, 2014 21:06:00 GMT -5
Easy Tuna Casserole by mom2two
Prep Time: 15 Minutes Ready In: 45 Minutes
Submitted By: LMCDEVIT Cook Time: 30 Minutes Servings: 8
"Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too."
Ingredients:
3 cups cooked macaroni (I used what I had on hand - bow tie pasta)
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup (recipe for homemade cream of chicken soup)
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions (recipe for homemade onion straws)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
AllRecipes Link to Easy Tuna Casserole
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Post by Flautista on Dec 29, 2014 21:06:37 GMT -5
Lemon Garlic Shrimp with veggies by Trusting in Him
Ingredients
* 4 teaspoons extra-virgin olive oil, divided
* Sliced Mushrooms - as many as you want
* 2 pounds asparagus, snap off woody ends
* 2 teaspoons freshly grated lemon zest
* 1/2 teaspoon salt, divided
* 5 cloves garlic, minced or garlic from a jar
* 1 1/2 pound raw shrimp, (26-30 per pound), peeled and deveined
* 1 cup reduced-sodium chicken broth
* 1 teaspoon cornstarch
* 2 tablespoons lemon juice
* 2 tablespoons chopped fresh parsley
Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm or put in oven set to warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley.
I served shrimp over spaghetti squash and served asparagus and mushrooms on the side. To cook squash (not included in nutrition info): cut a spaghetti squash in half lengthwise. Scoop out seeds and place in a baking dish cut side down. Add about 1/4 cup of water and cover with plastic wrap. Cook in microwave about 10 minutes. Then scoop out insides with a fork. It will look like spaghetti. It's very good with shrimp and sauce served over it. You can also add a little extra lemon juice to it. Dh and all three of my boys liked it and best of all it's all healthy!
This served two adults and three children.
Nutrition
Per serving: 227 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium.
Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).
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