Broiled Tilapia Parmesan

This is one of our family favorites! It is so yummy and so fast! We like Tilapia because it's not as "fishy" of a taste. Hope you enjoy!   Broiled Tilapia Parmesan                                                          allrecipes.com

Rated: Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 8

"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture."

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:

1.	Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2.	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.
3.	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.

Quinoa

In our Enrichment Food Group this week, a couple of our sisters taught us how to cook using Quinoa (pronounced KEEN-wah). Have you heard of it? It is an amazing little "Super Grain". The Incas called it the "Mother Grain"

Our information says it is "packed full of protein (9 amino acids - making it a complete protein), calcium (more than milk), Omega 3 Fatty acids, a good source of manganese (necessary for metabolizing calcium), Vitamin E, magnesium, phosphorous, iron and copper and Fiber (1/4 cup has between 5-6.5 grams of fiber).

The sisters bore their testimonies about following the Word of Wisdom more fully and the blessings that come by eating meat sparingly and adding more grains into our diets.

"Yea, flesh also of beasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly;

"And it is pleasing unto me that they should not be used, only in times of winter, or of cold, or famine.

"All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth" (Doctrine and Covenants 89:12-14)

You can use Quinoa for substitutes... meat substitute in ground meat recipes, grains in rice recipes, and for beans in Mexican recipes. You can add it to soups, salads, salsas, breads, cookies, pilafs, and more. Cook it at a 1:2 ratio Quinoa:Water..(like rice) but it cooks a little faster.

She showed us how to cook it and let us taste test a bunch of different dishes. I am sharing a recipe that she gave us. I made it for dinner last night and my husband LOVED it!

Thai-Style Lettuce Wraps

1 chopped onion
3 chicken thighs, or 2 large breasts finely sliced
1 TB oil
2 garlic cloves, minced

In a large saute pan, combine all ingredients and cook over med-high heat until chicken is no longer pink. Add into the pan:

1 C water
2 TB soy sauce
2 square inches worth of grated fresh ginger root
1 chicken bullion cube
1/4 tsp Thai red curry paste (to taste)
1 tsp. curry powder
3 TB peanut butter (+/-)
1 tsp basil
Dash of nutmeg

Bring all ingredients to a boil, stirring continuously. Cook until a thick consistency is reached. If it gets too thick, just add more water. Now add in:

1 C cooked white quinoa

Stir to combine, remove from heat. Serve in lettuce leaves with lime juice.
Great toppings:
shredded:cucumber, carrots, red cabbage
Flaked coconut
Chopped peanuts
Cilantro, sweet peppers
Anything that you think would be great

You can also choose to leave out the chicken and just do a vegetarian wrap!
Enjoy!

Go To Dinner

I'm all about doing what I can to make my crazy life simpler. So, I get pretty excited when I find a recipe for a fast, easy, budget friendly dinner that is healthy for my family. AND as an added bonus, my kids did not barter with me to be excused from the dinner table prematurely when I made this. I should note that I discovered this recipe from one of my Weight Watchers cookbooks called Winner's Circle. If you are a watcher of weight, this recipe is 5 points per serving.

Bean Burrito Soup

2 cups low-sodium chicken broth
1 (16 oz) can fat-free refried beans
1 bag frozen mixed vegetables
2 tbsp. canned chopped green chiles
2 garlic cloves, minced
1 tbsp. chili powder
1 (6-inch) fat-free flour tortilla, cut into thin strips (about 1/2 cup)
6 tbsp. shredded red. fat cheddar cheese
6 tbsp. fat free sour cream (I didn't even use this, but it would be good)
3 tbsp. chopped cilantro (I omitted this also, but yum!)

Bring the broth and beans to a boil in a large saucepan over med. high heat. Add the mixed vegetables, chiles, garlic, and chili powder; return to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 6 minutes.

Divide the soup evenly among 4 bowls. Top each bowl with about 2 tbsp. tortilla strips, cheese and sour cream, then the cilantro.

I usually like to have at least one vegetarian meal a week and this is a great recipe for that reason. If you truely wanted to make it vegetarian, you could use vegetable broth.

Enjoy!