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Parmesan Baked Tilapia

May 8, 2012 By

Parmesan Baked Tilapia

One of my all time favorite fish recipes is this Parmesan Crusted Tilapia; however, this past week I was looking to make it a bit healthier.  I decided to simply lightly coat the fish with a Parmesan topping then bake it in the oven.  It gave it a great hint of flavor without the added fat and calories.

Of course, I also had to have my fat free tarter sauce too.  That’s a must in my fish eating world.

parmesan baked tilapia

Let’s get on to this tasty recipe!

Parmesan Baked Tilapia

Ingredients:

  • 4 6oz Frozen or Fresh Tilapia
  • 1/2 Cup Flour
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Tsp Garlic Salt
  • 1 Tsp Oregano
  • 1 Tsp Sweet Basil

Directions:

Preheat oven to 425*.

Use a wire rack to cook this to avoid it sticking. I also sprayed the rack to help with the sticking.

Place the flour in a bowl and set aside.

Next mix the cheese, salt, oregano, and basil in a separate dish.

Take each fillet and dip it in the flour then pat on the Parmesan mixture. Add the mixture to both sides of the fish.

This will need to bake 15 minutes then turn over and bake an additional 15 minutes. The fish should flake easily with a fork when done.

Enjoy this healthier alternative to a wonderful tilapia recipe!

Disclosure:  I made this fish in conjunction with a campaign with Collective Bias.  All the thoughts, opinions, and recipes are my own.

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Chunky Cauliflower and Cheese Soup

May 7, 2012 By

Today’s recipe comes to us from Lyuba at Will Cook for Smiles.  She has delicious recipes daily, and I am so excited that she is sharing one with us today!

Chunky Cauliflower and Cheese Soup

chunky cauliflower soup

First things first…I am so excited to write this guest post for Kristy. She has an awesome blog and some great recipes, especially for someone who claims to hate cooking! Thank you Kristy, for giving me the spot light!

 My name is Lyuba and I am a creator of Will Cook For Smiles. I am also a mommy to a busy little toddler. He is my little sues-chef already! I am a part time paralegal and a Graduate student working on a Master’s of Science in Criminal Justice. I love to cook and love to teach others to cook. For that reason, I started my little website.

 Today, I would love to share my Chunky Cauliflower and Cheese soup recipe. I made this for the little man, but the whole family ended up eating it. This definitely should be added to your repertoire! Its fast, delicious and comforting!

Ingredients:

2 tbs olive oil
1 large shallot
1 medium carrot
1 medium head of cauliflower
2 cups of vegetable stock
4 tbs butter
3 tbs flour
1 ½ cups of milk
1 cup Sharp white cheddar cheese
1 tbs chopped fresh dill weed
Salt and fresh cracked pepper

Directions:

  1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.

cauliflower1

  1. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.

  1. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.

cauli3

  1. In a separate small sauce pan, melt the butter.
  2. Sprinkle the flour over the melted butter and stir to combine.
  1.  Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.
  1. Pour the milk mixture into the soup. Mix well.
  1. Add the shredded sharp white cheddar cheese and mix until combined.
  1. Stir in the fresh chopped dill weed.

Enjoy!!

Here is the complete recipe in Ziplist format as well.

Chunky Cauliflower and Cheese Soup

Ingredients:

  • 2 tbs olive oil
  • 1 large shallot
  • 1 medium carrot
  • 1 medium head of cauliflower
  • 2 cups of vegetable stock
  • 4 tbs butter
  • 3 tbs flour
  • 1 ½ cups of milk
  • 1 cup Sharp white cheddar cheese
  • 1 tbs chopped fresh dill weed
  • Salt and fresh cracked pepper

Directions:

1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.

2. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.

3. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.

4. In a separate small sauce pan, melt the butter.

5. Sprinkle the flour over the melted butter and stir to combine.

6. Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.

7. Pour the milk mixture into the soup. Mix well.

8. Add the shredded sharp white cheddar cheese and mix until combined.

9. Stir in the fresh chopped dill weed.

Have a wonderful day!

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Tropical Salsa

May 2, 2012 By

Do you love cantaloupe?  Well, I have to admit I would probably love it but with fruit allergies I rarely am able to enjoy it the way I wish I could.  In saying that, I took a bite of this…it was delicious, but I couldn’t eat anymore after that.  So, what did I do?!  I took some to the rest of my family and they ate it up!

This is delicious to serve for parties or outdoor cookouts!

Tropical Salsa

Ingredients:

  • 1 Cantaloupe
  • 2 Mango, cut into small chunks
  • 2 Kiwi, cut into small chunks
  • 1 Apple, cut into small chunks
  • 1/4 Cup Chopped Cilantro
  • 1 Lime

Directions:

Begin by cutting the cantaloupe in 1/2 and scooping out the inside. This can be done with an ice cream scoop. Then, cut the scooped cantaloupe in smaller bite size pieces. Once the cantaloupe is cleaned out, set aside.

In a medium sized bowl, place the bite size cantaloupe, mango, kiwi, apple, and chopped cilantro. Mix this up well and then squeeze with the juice of 1/2 a lime.

Serve this inside of the cleaned out cantaloupes with a side of tortilla chips and snack away!

Note: You can also add pineapple or any other fruits you may like.

Enjoy this wonderful, refreshing salsa!

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Simple Parmesan Rigatoni

May 1, 2012 By

rigatoni

I know many of us bring food to families in need occasionally maybe when someone is recovering from an illness, new baby, or simply just needs a little blessing!  One of my favorite dishes to serve on those occasions is this Parmesan Rigatoni.  It has a wonderful flavor, plus using a pound of pasta it can feed a small army!

The night I made this I was headed to deliver it and then thought I need to share this one on my blog!  This can be made with a variety of meat including sausage, beef, ground chicken or turkey.

Parmesan Rigatoni

Ingredients:

  • 1 Lb Rigatoni Pasta
  • 1 Lb Ground Beef
  • 26 oz Marinara Sauce
  • Grated Parmesan Cheese

Directions:

Begin by cooking the pasta as instructed on the package.

While the pasta is cooking in a large skillet, cook and brown the meat. Once the meat has been browned, drain and return to the skillet. Next, pour in the marinara sauce and let this simmer for 5-10 minutes.

Once the pasta has fully cooked, drain and return to the stock pot. Mix the beef mixture into the pasta.

Pour this isn't a 9x13 casserole dish or into the serving pan you will be using for the meal. Spread it out evenly then top with the grated Parmesan.

I like to take this meal with a side salad and garlic bread.  It makes for a simple meal that will likely have leftovers to use for more meals throughout the week.

Enjoy!

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Parmesan Pork Zucchini Boats

April 30, 2012 By

zucchini boats

For a few months now, I’ve had Zucchini Boats on my menu plan.  I knew that they would be perfect to use up some sausage that I had in the freezer.  This recipe was inspired by the Taste of Home Parmesan Pork Zucchini Boats.  I adapted it a bit and made these into party size Zucchini Boats to take to a small group that I attended.

zucchini boats

To serve these as a main dish, simply serve the full Zucchini Boat with a side of rice to make a nice, balanced meal.

Parmesan Pork Zucchini Boats

Ingredients:

  • 4 Medium Sized Zucchini
  • 1 Lb Sweet Italian Ground Sausage
  • 1/2 White Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Yellow Pepper, Diced
  • 1 Garlic Clove, Chopped
  • Grated Parmesan Cheese

Directions:

Preheat oven the 350*.

Begin by cutting the Zucchini lengthwise, then scooping out the pulp and set aside. I found this was easiest using a tablespoon size measuring spoon. Be sure to discard any pulp with seeds.

In a large skillet on medium heat begin cooking the sausage and the onion. Once the sausage is well cooked, drain it and return to the skillet. At this point add in the peppers, garlic, and the zucchini pulp. I let this simmer for 5-10 minutes until soft and well mixed.

Fill each zucchini half with the mixture then top with Parmesan cheese.

Place these in a greased 9x13 casserole dish and bake for 15 minutes.

To make these party size, I simply cut them in fourths.

Enjoy this delicious dish!

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