We are trying to add more fish in our diet-I have always hated fish. This recipe was AWESOME! I even wanted seconds. Frozen Tilapia has been on sale at Meijer lately, buy on package get one free, meaning the fish will only cost you about $3.50.
Broiled Tilapia Parmesan
INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Thursday, June 5, 2008
Roasted Artichoke and Spinach Dip
This stuff is amazing! Yes, there are simpler recipes, but after you make this, you won't want to go back!! It is fabulous!
Roasted Artichoke and Spinach Dip
Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated
Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.
Original recipe here.
Roasted Artichoke and Spinach Dip
Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated
Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.
Original recipe here.
Applesauce, Bran, and Oatmeal Muffins
These are super addictive, gone by the end of the day in my house. And they are SO good for you, especially if you use wheat flour. I have also put walnuts and dried cherries instead of raisins. I am going to try fresh blueberries too!
Applesauce, Bran, and Oatmeal Muffins
from Cooking Light
Ingredients:
1 1/4 c. all-purpose flour (I used Wheat Flour)
1 c. quick-cooking oats
3/4 c. wheat bran
1/2 c. packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/2 c. raisins
1 c. applesauce
1/2 c. fat-free milk
1 Tbsp vegetable oil
1 Tbsp light-colored corn syrup
1 large egg
Cooking spray
Directions:
-Preheat oven to 375°.
-Combine flour and the next 7 ingredients (flour through salt) in a medium bowl.
-Stir in raisins; make a well in center of mixture.
-Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk.
-Add to flour mixture, stirring just until moist.
-Spoon the batter into 12 muffin cups coated with cooking spray.
-Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center.
-Remove muffins from pans immediately; cool on a wire rack.
Applesauce, Bran, and Oatmeal Muffins
from Cooking Light
Ingredients:
1 1/4 c. all-purpose flour (I used Wheat Flour)
1 c. quick-cooking oats
3/4 c. wheat bran
1/2 c. packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/2 c. raisins
1 c. applesauce
1/2 c. fat-free milk
1 Tbsp vegetable oil
1 Tbsp light-colored corn syrup
1 large egg
Cooking spray
Directions:
-Preheat oven to 375°.
-Combine flour and the next 7 ingredients (flour through salt) in a medium bowl.
-Stir in raisins; make a well in center of mixture.
-Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk.
-Add to flour mixture, stirring just until moist.
-Spoon the batter into 12 muffin cups coated with cooking spray.
-Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center.
-Remove muffins from pans immediately; cool on a wire rack.
Crock Pot Cream Cheese Chicken
All right ladies, summer is here! Let's share some new recipes!
I made this for dinner tonight and thought it was SO simple and SO delicious!
Crock Pot Cream Cheese Chicken
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)
Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta or rice or couscous.
Original Recipe here
I made this for dinner tonight and thought it was SO simple and SO delicious!
Crock Pot Cream Cheese Chicken
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)
Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta or rice or couscous.
Original Recipe here
Tuesday, May 13, 2008
Nachos
Yummy Nachostopping:
1 lb. ground beef
pkg. of taco seasoning
1 can red kidney beans
1 cup water
1 cup (or so) of salsa
1 cup (or so) of shredded cheese (I used Monterey Jack)
Cook beef, drain. Put back in pan along with everything but the cheese. Bring to a boil and simmer for 5 minutes or so. Remove from heat. Add cheese and stir until melted.
Spoon over tortilla chips and add all the yummy things you can find: lettuce, tomato, sour cream, more cheese, salsa....enjoy!
Friday, April 11, 2008
This is one of our favorite new recipes. We have eaten it over rice and couscous-you could also eat it on pita bread or pasta. We have decided it tastes better after it sits for a while, so you might want to cook it during the day and then reheat it for dinner. YUMMY!
Tuscan Vegetable Ragout
2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers, coarsely chopped (found by the pickles)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Directions
Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.
Original recipe found here!
Tuscan Vegetable Ragout
2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers, coarsely chopped (found by the pickles)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Directions
Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.
Original recipe found here!
Friday, April 4, 2008
Crunchy Fruity Granola
This blog was in desperate need for a photo. So here's the first!And here's one of the wonderful recipes we made this week at Princess Pack:
Crunchy Fruity Granola
3 cups rolled oats
2 cups combined seeds and/or chopped nuts (we used pecans)
1/2 tsp. salt
1/3 cup brown sugar
3/4 cup oil
1/2 cup honey
1 tbsp. vanilla
1 cup assorted dried fruit (we made half with and half without)
1. Preheat oven to 325 degrees and spray baking sheet with nonstick spray
2. Combine oats, seeds, nuts, salt, and brown sugar in large bowl.
3. Combine oil, honey, and vanilla in 2 cup liquid measuring cup and pour into dry ingredients.
4. Mix thoroughly and spread on prepared tray.
5. Bake for 30 minutes or until golden. (stir once half way through)
6. Cool for 10 minutes on tray and add fruit.
7. Transfer to bowl while still warm. (this way it won't be hard to break apart later)
Subscribe to:
Posts (Atom)