This was a wonderfully simple and delicious meal. Just like chicken parmesan the tilapia is lightly breaded then served with an easy tomato cream sauce. We had it over noodles and it was delicious!
recipe adapted from eatingwelllivingthin.com
1 1/3 c. favorite spaghetti sauce
2 garlic cloves, minced
3 tbls. half & half
2 4-5 ounce Tilapia fillets
1/2 c. flour
1/2 tsp. Kosher salt
1/2 tsp. freshly cracked black pepper
1 egg, beaten
1 1/2 cups Panko crumbs or Italian breadcrumbs
In a medium sauce pan, over medium-low heat, bring the sauce and garlic to a simmer. Stirring occasionally, allow to cook until reduced by half. The sauce will become dark red and thick. Stir in the cream and heat through. Keep warm.
Rinse and dry the tilapia fillets and set aside.
In three pie plates or shallow dishes, place the flour, salt and pepper in one, the beaten egg in another, and the crumbs in the third. Coat each fillet with the flour mixture, dip in egg until covered, and then press on the crumbs.
Heat a frying pan on medium to medium-high heat until very hot. Add a little olive oil and fry the fish for 3-4 minutes on each side until crispy-golden and fish flakes easily with a fork. Remove to a platter and spoon the sauce over. Garnish with Parmesan.
These blackberry muffins are a delicious way to start the day. They are incredibly moist (that might be due to the stick of butter and sour cream ;). You could also sub. any type of fruit, blueberry or strawberry would be divine!! Every once in awhile you need to indulge a little for breakfast and these should be just the thing!! They are perfect on a cool morning with a hot cup of coffee and shared with someone you love.
recipe adapted from simplyrecipes.com
2 c. all-purpose flour
1.2 c. cake flour
1 tbls. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. sour cream
1 tsp. milk
1 c. sugar
8 tbls. melted butter (1 stick)
1 1/2 tsp. vanilla
2 c. blackberries (fresh or frozen)
*If you don’t have cake flour on hand you can use 2 1/2 c. all-purpose flour.
Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. *I think my muffin pan is slightly smaller than normal so this recipe made about 2 dozen muffins for me.*
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! The batter should not be smooth. A little lumpy is ok here!
Divide the batter evenly among the muffin cups. Sprinkle tops with sugar just before baking. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan.
This is one of our favorite dinner casseroles. It’s very simple to put together and it doesn’t need an hour in the oven. To cut down time even more you could buy and shred a rotisserie chicken.
recipe adapted from myrecipes.com
1/2 yellow onion, diced
3 garlic cloves, minced
1 c. shredded cheese
1/2 c. fat-free milk
1 egg, beaten
1 tsp. cumin
1/2 tsp. ground red pepper
1 can (14.75 ounce) cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chilies, drained
1 can pinto beans, drained
1 (10 oz.) can red enchilada sauce
2 c. shredded cooked chicken breast
Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. While baking, saute onion and garlic just until tender. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Combine chicken, beans, onions and garlic. Top with chicken mixture; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.