Baked Tilapia

Pre heat oven to 350 Take 1lb tilapia, rinsed and patted dry and place in baking dish. Drizzle extra virgen olive oil on both sides, just enough to coat. Juice 2 limes and our over both sides of fish. Sprinkle with pepper, sea salt and Italian dried herbs to taste. Pour one drained can diced tomatoes with green chili (I use rotelle) one diced jalapeño, 1/2 a small white onion diced very fine, 2 celery stalks diced, 2 carrots diced, chopped cilantro to taste (I use a lot). Cover with foil bake for 20 minutes and serve immediately! You can serve over wild rice or on corn tortillas for fish tacos. We tend to eat it in big butter leaf lettuce for a healthier option and garnish with avocado!

Skip A Step Spinach Lasagna

1/2 pound lasagna noodles (do not cook)
16 oz. lowfat cottage or ricotta cheese
1 1/2 cups shredded moszzarella cheese
10 oz. frozen spinach (thawed and drained)
2 egg whites
30 oz. jar Ragu thick & hearty muchroom sauce

Preheat oven 350 degrees
Mix cottage/ricotta cheese, mozzarella cheese, spinach, and egg whites together.
Layer as follows in a 13x9 pan: sauce, noddles, then chesse and spinach mixture. Repeat. Make sure to cover the top with the Ragu sauce. Pour 1 T. water into each corner and cover tightly with aluminum foil. By doing this, the noodles will be cooked when the dish is done!
Bake for 1 hour and 15 minutes. Let cool 10 minutes before cutting.
I often add more mushrooms to the sauce or some other veggie that I might have in the crisper (finely chopped zuccihni or yellow squash).

Andi will not each spinach in any other form than this dish!! I love that it is heart healthy and only takes a few minutes to put together. And there are always left overs, I think it taste better the next day.

Turkey & Veggie Meatloaf Minis

1/2 cup grated onion
7 T. Ketchup
1 1/4 pound ground turkey
3 cups broccoli coleslaw (chopped well)
1/2 cup fatfree egg substitute
1/2 cup quick cooking oats
2 t. garlic powder
1 t. salt
nonstick spray
Muffin pan

Preheat 350 degrees

Spray 9 compartments of muffin tin with nonstick spray.
Combine all ingredients except 3 T. ketchup in mixing bowl. Distrubute mixture evenly amoung the muffin tin cups. Brush each meatloaf with the remaining 3 T. ketchup.
Bake until firm with lightly browned edges. 30-35 mins.

Andi loves these and has no idea that she is getting a hidden veggie. If you don't have turkey burger you can use hamburger.

easy granola... with walnuts

Delicious granola with hidden walnuts, so that the kiddos will eat some nuts! Deceptive... and delicious... but not from the book. Easy granola recipe from my MIL.

2/3 cup oil
8 cups rolled oats
1/2 cup honey


Heat in skillet and coat with ingredients until warm, then bake for 10 minutes at 325 degrees, stirring and baking more until golden, 5 minutes at a time.

That's it. But I food processed walnuts to give some added healthy benefits.

Buffalo Chicken Lasagna in a Crock Pot

Today is Scott's birthday and for dinner I made Buffalo Chicken Lasagna. It's super easy and very tasty. And who doesn't love a crock pot recipe.
--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

For dessert I made a Baker's Square French Silk Pie. This was a partial disaster and success. I'll let you know how it tastes once we dive in to it later. There were raw eggs in the main part so I thought I'd bake it for about 5-10 minutes to make sure there was no more raw egg. Well I didn't realize it'd expand as much as it did as it poured all over our non-self-cleaning oven :( I took it out and put it in a bowl to cool. Once everything was cooled I put it together and it is now setting in the fridge.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 2 teaspoons vanilla
• 4 eggs
• Whipped cream or Cool Whip
• Baked pie crust

Instructions

1. Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust.
2. Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes. Add chocolate and vanilla and beat until incorporated. Add eggs, two at a time, beating 5 minutes after each addition. Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust. Add prepared whipped topping, You can garnish with shaved bittersweet chocolate as well.
3. Best if left overnight to set.
   

Chocolate Chip Cupcakes with Nutella Buttercream Frosting

Chocolate Chip Cupcakes
Makes 12 Cupcakes

Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup semi sweet chocolate chips

Directions
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

http://www.mybakingaddiction.com/chocolate-chip-cupcakes-chocolate-cream-cheese-frosting/

Nutella Buttercream Frosting
yield | enough buttercream to frost 24 cupcakes

Ingredients
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

Directions
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency

http://www.mybakingaddiction.com/nutella-cupcakes/

Sesame Chicken With Snow Peas

Total Time: 40 min      Prep: 25 min       Cook: 15 min     Yield: 4 servings 

 Ingredients

• 5 tablespoons low-sodium soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons honey
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
• 6 teaspoons canola oil
• 2 scallions, thinly sliced
• 1 tablespoon grated peeled ginger
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 3 tablespoons sugar
• 3 to 4 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste
• 4 cups snow peas, trimmed
• Cooked brown rice, for serving (optional)
• 2 tablespoons toasted sesame seeds

Directions

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar,chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens

http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-chicken-with-snow-peas-recipe/index.html