Tasty Tuesday: Dijon-Crusted Tilapia

I made Dijon-Crusted Tilapia for the first time about a year ago.  (I actually even posted it on my old blog, along with a horrible picture.  Trust me when I say it’s embarrassing that I once believed a picture like that actually looked good!)  I initially came across the recipe when I was searching for some new ways to prepare fish, and decided to make it one evening when I realized we had all of the ingredients on hand.

If I’m being completely honest, I only tried this recipe for that reason.  It wasn’t that I thought it would be bad, but I didn’t expect it to be great.  I assumed it would be one of those things that was just “okay” … You know, the kind of recipe you only make once because it’s nothing special.

Fortunately, I was wrong!

This meal has so many things going for it: it’s healthy, flavorful, and easy to make.  It’s a great option for a quick weeknight meal, especially if you’re trying to stick with a more wholesome diet.  Yes, it contains mayonnaise, but it’s light mayonnaise and only a small quantity is used.  (I don’t even like mayonnaise, so don’t worry if you’re not a fan … You can’t taste it at all.  You can, however, taste the Dijon mustard, so this may not be the recipe for you if you don’t like that particular flavor.)

If you’re looking for a new way to prepare fish that doesn’t require much effort (and you like the taste of Dijon mustard, of course!), I’d definitely recommend trying this recipe.  I just made it last week, and I’m pretty sure it will be making an appearance again either this week or next week.  It’s really that good (and that simple!).

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I wish I’d gotten a slightly better photo of this dish, but this is still a million times better than the picture I used on my old blog!

Dijon-Crusted Tilapia

Adapted ever so slightly from a recipe on Taste of Home.

Ingredient List:

  • 2-4 tilapia fillets (I used 2 large fillets, but the recipe would work just as well with 4 smaller pieces of fish)
  • 3 tbsp reduced fat mayonnaise
  • 3 tbsp shredded Parmesan cheese, divided
  • 1 lemon
  • 2 tsp Dijon mustard
  • 1/3 cup Panko breadcrumbs
  • 2 tbsp low fat margarine or butter (I used low fat margarine)

Instructions:

  1. Preheat the oven to 425 degrees.
  2. Squeeze the juice from the lemon into a small bowl then add the mayonnaise, half of the Parmesan cheese, and Dijon mustard.  Stir to combine thoroughly.
  3. Line a baking sheet with aluminum foil and coat with cooking spray.
  4. Place the fish fillets on the baking sheet and spread the mayonnaise/mustard mixture as evenly as possible over both sides of the fish.
  5. In a second small microwave safe bowl, melt the butter in the microwave.  (This should only take about 10-15 seconds.)
  6. Mix the Panko breadcrumbs and remaining Parmesan cheese in with the melted butter, and sprinkle the mixture over the top of each fish fillet.
  7. Bake for 15-20 minutes, or until the fish flakes easily with a fork.  (I usually let my fish bake for the full 20 minutes.)

As you can probably see from the picture, I most recently served this meal with a side of seasoned rice.  (Okay, it’s Rice-A-Roni, one of my food guilty pleasures … Don’t judge!)  I also made simple green salads for each of us, but forgot to include them in the picture.

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Tasty Tuesday: Spicy Thai Beef Rice Bowl

I hate to admit this because it makes me sound so shallow (and maybe also a little crazy since I’m using the word “obsessing” and I’m not even exaggerating), but lately I’ve been obsessing over losing weight.  I know this isn’t exactly the best time of year to decide I need to drop considerable weight (hello, holiday meals!), but I’m still trying.

That being said, I’ve been trying to find some healthier options for dinner that actually still taste good.  Healthy food isn’t all bad, of course, but sometimes cutting calories can mean cutting taste (and that’s just not an option in this house!).  Thankfully, there are great blogs out there like Skinnytaste that make finding flavorful healthy recipes much easier.

Today’s recipe is a slightly adapted version of something I found on Skinnytaste, and I’m happy to say that it did not disappoint!

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This is so nerdy, but I love the way colorful meals like this photograph!

Spicy Thai Beef Rice Bowl

Adapted ever so slightly from a recipe on Skinnytaste.

Ingredient List:

  • 1 lb lean ground beef
  • 2 cups Jasmine rice
  • 1 red bell pepper, chopped
  • 1 cup white onion, diced
  • 6 green onions, chopped
  • 1 lime
  • 1 package frozen broccoli florets (They don’t have to be completely thawed, but I wouldn’t toss them straight into the skillet from the freezer)
  • 3 cups water
  • 2 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp ginger
  • 1 tsp curry powder
  • 1 tbsp chili garlic paste
  • 2 tbsp low sodium soy sauce, divided
  • 1 tbsp Sriracha
  • 1 tsp fish sauce
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A bowl of healthy deliciousness (and that’s actually a word, I promise!).

Instructions:

  1. Brown the ground beef in a large skillet, breaking it up as it cooks.
  2. Add the white onion to the meat and cook for about 3-5 minutes, or until the onion has softened.
  3. Add the garlic, green onions, red bell pepper, crushed red pepper flakes, ginger, chili garlic paste, curry powder, Sriracha, and 1 tbsp of the soy sauce to the meat and onions.  Stir the mixture and cook for approximately 5 minutes.
  4. Add the broccoli, Jasmine rice, water, fish sauce, and remaining 1 tbsp of the soy sauce.  Stir to combine, then squeeze in the juice from the lime and stir again.
  5. Bring the mixture to a boil, allowing some of the liquid to cook off.
  6. Reduce the heat to medium low, cover, and cook for 20 minutes (or until the rice is fully cooked and the liquid has completely evaporated).  Make sure you stir the mixture occasionally so it doesn’t stick to the bottom of the skillet!

Not only was this dish delicious, it was also simple to put together.  In addition, it’s a complete meal in one bowl so you don’t even have to make any sides (unless you want to, of course).  And, if you’re looking for a great new way to utilize ground beef in your cooking, this is perfect.  (Eric and I recently bought around 100 lbs of beef from his cousins who own a farm in western Nebraska, and about half of that is ground beef … So trust me when I say that I need to find some new and interesting ways to use ground beef in my cooking!)

Tasty Tuesday: Green Curry Chicken

The recipe I’m sharing today is a household favorite.  It actually might even be Eric’s absolute favorite meal (that I make at home, anyway)!

I hadn’t made this for a long time, though.  I think I’ve been so focused on trying new recipes to share on this blog that I’ve neglected recipes that used to be in our regular rotation.  I did share this recipe on my old blog, but, after making it again recently, I decided to take a couple of (slightly) better photos and share it on Divulge and Indulge.

Before I post the recipe, though, I want to share something funny/adorable that Eric does.

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I’ll also share a picture in hopes that you’ll stick around for the actual recipe.

I’m not sure if I’ve mentioned this before on the blog, but Eric does the majority of the grocery shopping for our household.  He typically asks me for a list, which prompts me to search for new recipes I want to try (as well as consider recipes I’ve made in the past that we both love).  I’ll then make a preliminary list on my computer (also listing my recipe sources so I can easily find them again and, of course, properly credit them on my blog), then add everything to the Our Groceries app.  If you’ve never used Our Groceries, I’d recommend it (and no, this isn’t a sponsored post).  It’s really helpful since you can separate the lists by store (for example, we have a Target/Hy-Vee list, a Trader Joe’s list, and a Costco list), easily add and delete items, and, if you’re like us and buy a lot of the same things on a regular basis, it saves those items so you can just type a couple of letters to quickly add them to the list.

Anyway, the point is that I make a list (after an absurd amount of preparation apparently), and he gets everything.  Sometimes, though, he’ll get stuff that’s not on the list.  That’s obviously fine, especially since it’s usually something delicious (like gelato or White Cheddar Cheez-its) or something convenient (like frozen skillet meals and pizzas that are a lifesaver on the nights we don’t have time or energy to cook a “real” dinner).

Sometimes, though, I’ll start looking through the kitchen and discover that he’s purchased all of the ingredients to make the curry I’m about to share with you.  I think it’s funny and kind of cute since it’s a somewhat subtle hint that he really wants me to make it again.  It’s not like he can’t ask me to make it (he does a lot of the time), but I think he just sees the stuff in the store and thinks, “I should probably get this and then she’ll want to make it soon!”

And it works.  I mean, seriously … Buying things to make his favorite dinner and then casually placing them in the kitchen?  So cute.  (Not to mention the fact that this meal is quick, easy, and delicious!)

And now, without further ado (or further mushiness), I present to you the recipe for Eric’s favorite meal!

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This is one of those meals that’s kind of difficult to photograph well, but trust me … It tastes delicious!

Green Curry Chicken

Adapted ever so slightly from a recipe on Mel’s Kitchen Cafe.

Ingredient List:

  • 2 large cans of chicken, shredded or cubed (You could easily use 3-4 large boneless, skinless chicken breasts instead, but that would obviously increase the cooking time.  I’ve always taken the canned chicken shortcut with this recipe, and it always tastes amazing … So I’d say it really doesn’t matter which you choose to use.)
  • 1 tbsp olive oil
  • 2 14 oz. cans lite coconut milk (I always use lite to make it a little healthier, but regular is also fine)
  • 2 4 oz. cans diced green chilies
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp curry powder
  • 2 tsp Garam Masala
  • 2 tsp cumin
  • 6 cups cooked rice (We alternate between jasmine and basmati, but prefer jasmine for this recipe)

Instructions:

  1. In a deep saucepan, heat olive oil over medium high heat.  Add the shredded/cubed chicken and season with sea salt and black pepper, cooking for approximately 3 minutes.
  2. Add coconut milk, diced green chilies, curry powder, Garam Masala, and cumin to the chicken and bring to a simmer.
  3. Simmer for 15-20 minutes, stirring occasionally.  (The sauce will be fairly runny.)  Although it’s not completely necessary to simmer the chicken and sauce for such a long time, I prefer to do this because I think it helps all the flavors blend a little better.

Please note that Eric and I always make a double batch of curry and rice and this recipe reflects that.  Since we both really love this meal (and it actually reheats well), we like to have plenty of leftovers.  If you don’t want to make as much, just cut this recipe in half.

I always serve the curry over cooked jasmine or basmati rice.  (I used jasmine this time.)  I usually also serve this meal with a side of Tasty Bite spiced lentils (we like the Jodhpur and Madras flavors best) or Steamfresh vegetables.

As you can tell from the instructions, this is an incredibly simple meal.  Don’t let that fool you, though … It’s packed with flavor!  It’s obviously not an authentic curry you’d find in a restaurant, but it’s delicious and something easy to whip up on a busy weeknight.

Tasty Tuesday: Parmesan Pesto Tilapia

Eric and I completed a health screen recently.  If we completed the screen and got a high enough score, we’d be eligible for a discount on our health insurance.  We’ve been going to the gym quite a bit lately anyway, so we kept up our workout regimen.  We started trying to eat a little healthier for a couple of weeks prior to the screening as well.  After the health screen, we decided we’d earned an extra fatty meal so we each got an AM Crunchwrap from Taco Bell (total disgusting guilty pleasure) and a Mocha Cookie Crumble Frappuccino from Starbucks.

I regret nothing!

I shared that story not because I want everyone reading this to know that my husband and I can pack away some serious shit, but because it seemed like a good introduction to the healthy recipe I’m going to share today.  (And also because I find it funny and ridiculous.)

So, as I said, we spent a couple of weeks trying to eat healthier meals.  This was definitely one of my favorites.  It’s so simple and light that it’s perfect for a weeknight meal.  (And, if you’ve been reading my blog, you’ve probably noticed that I’m a huge fan of simple weeknight dinners.  We’re usually busy and/or exhausted during the week, so anything that requires minimal effort is perfect.)  I made very minimal changes to the original recipe (which was pretty perfect in its simplicity), but those tiny tweaks made it an absolutely perfect meal for us.

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I wish pesto photographed a little better, but you get the idea.

Parmesan Pesto Tilapia

A recipe from Pinch of Yum.

Ingredient List:

  • 2-4 tilapia fillets (I used 2 large fillets, but the recipe would work just as well with 4 smaller pieces of fish)
  • 1 tbsp olive oil
  • 1/3 cup basil pesto (I used Classico pesto)
  • 1/2 cup Parmesan cheese, shredded
  • 1 tomato, chopped (I used a fresh garden tomato given to me by my BodyFlow instructor, and it was so delicious!)
  • 1 tsp garlic salt
  • 1 tsp black pepper

Instructions:

  1. Preheat the broiler on the low setting.
  2. Line a baking sheet with aluminum foil and coat with cooking spray.
  3. Place the fish fillets on the baking sheet and drizzle the olive oil over each piece.
  4. Sprinkle the garlic salt, black pepper, and Parmesan cheese over the fish.
  5. Broil on low 10-12 minutes, or until the fish flakes easily.
  6. Remove the fish from the oven, and top with pesto and chopped tomatoes.

As you can probably see from the picture, I paired this meal with a side of whole wheat gnocchi with more pesto and some Steamfresh mixed vegetables.

If you’re looking for a quick, easy (I mean, seriously … Look at those instructions!), healthy recipe, please give this a try.  Eric and I were both pleased with the way it turned out and plan to start including it in our regular meal rotation.

Tasty Tuesday: Sriracha Chicken Stir Fry

Eric and I love Asian food.  Chinese, Thai, Vietnamese, Korean, sushi … We love it all.  When it comes to making Asian style food at home, though, I’m not overly confident.  I can put some simple things together, but I never quite get the flavor combinations to match what I’d get in a restaurant.

Today’s recipe is no exception.  Even though it didn’t live up to my expectations, it was still a good meal.  It was simple to put together, healthy, and tasty.  I think in the future I’ll make more sauce (I like a lot of sauce and the recipe as written didn’t have as much as I’d want).  I may also continue to play around with the flavors a bit.  As I said, it was a good meal … I just think it could be better.

Stirfry4

I was pretty proud of my plating. Maybe Gordon Ramsay would approve?

I decided to share this recipe on my blog anyway because, while it’s not perfect, it’s good.  It’s a quick meal for a busy weeknight, and I would definitely make it again (with a few changes).

Sriracha Chicken Stir Fry

Adapted ever so slightly from a recipe on Stephanie Cooks.

Ingredient List (Chicken Marinade):

  • 4 boneless, skinless chicken breasts
  • 1 tbsp low sodium soy sauce
  • 1 tbsp chili garlic sauce (I used Lee Kum Kee brand)
  • 1 tbsp Sriracha
  • 1/4 tsp black pepper
  • 1/4 tsp curry powder
  • 1/4 tsp fish sauce
  • 1/4 tsp light brown sugar

Instructions (Chicken Marinade):

  1. Mix all ingredients (except for the chicken) in a small bowl.
  2. Add the sauce to the chicken breasts in a gallon size Ziploc bag.
  3. Toss several times to ensure even coating and allow to marinate in the refrigerator for at least 1 hour up to overnight.  (I let mine marinate for 5 hours.)
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Even with frozen vegetables, I think the dish looks nice. Or, as Gordon Ramsay would say, “Fresh! Vibrant!”

Ingredient List (Stir Fry and Sauce):

  • 1 package Steamfresh frozen whole green beans
  • 1 package Bird’s Eye frozen broccoli stir fry blend (this blend includes onion, broccoli, red bell pepper, celery, water chestnuts, mushrooms, and carrots)
  • 1 tbsp olive oil
  • 1 tbsp ginger
  • 3 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 6 tbsp water
  • 1 tbsp Sriracha
  • 1 tbsp low sodium soy sauce
  • 1 tbsp flour
  • 4 cups cooked basmati rice

Instructions (Stir Fry and Sauce):

  1. Add the olive oil, ginger, and garlic to a large skillet and cook for approximately 30 seconds over medium high heat.
  2. Remove the chicken from the Ziploc bag, discarding any leftover marinade.  Add the chicken to the skillet and cook until lightly browned on both sides.  (It’s okay if the chicken isn’t completely cooked through at this point.)
  3. Remove the chicken from the skillet and place it on a cutting board.  Cut it into bite-size pieces, then return the chicken to the skillet.
  4. Continue cooking the chicken over medium high heat until the pieces are completely cooked through.
  5. Add all vegetables to the skillet and turn the heat down to medium.  (Feel free to use whatever vegetables you like, fresh or frozen.  I just listed the types I used.  Side note: I don’t like celery or mushrooms, but the Bird’s Eye blend didn’t have too many of either.  I’d suggest this blend if you want to go the easy route and use frozen vegetables.)
  6. Continue cooking over medium heat, stirring occasionally until all vegetables are cooked through.
  7. As the chicken and vegetables are cooking, mix the water, Sriracha, soy sauce, and flour in a small bowl.
  8. Pour the sauce over the chicken and vegetables in the skillet and mix thoroughly.
  9. Turn the heat down to low and cook for 3-5 minutes, or until the sauce thickens a bit.
  10. Serve with cooked basmati rice.
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Healthy, colorful, and slightly spicy … Yum!

As you can see from the pictures, I served this meal with a couple of frozen appetizers: crab rangoon and spring rolls.  We’d never tried the frozen ones before, and they were surprisingly good (especially the crab rangoon).  I might try to make my own sometime in the future, but these worked well as a quick side dish fix.  (I’m usually terrible with side dishes, so at least these made the meal more interesting.)