Oven Baked Tilapia with A Broccoli/ Orzo Pasta Salad
Tilapia filets or any other mild white fish
salt and pepper
limes
butter
Wash and pat dry your fish, sprinkle generously with salt and pepper. Lime zest and some fresh lime juice. Place in cast iron pan, drop a pat of butter on top. Throw it in a 375 degree oven for about 12 minutes or until fish flakes easily with a fork
2 heads of broccoli florets, cut into small pieces
1 1/2 c orzo
3/4 c feta cheese
1/4 c fresh grated parm cheese
3 T pine nuts
small can of sliced black olives, drained
1/4 c olive oil
1/4 t cayenne pepper
salt and pepper
Boil orzo according to directions (don't forget to salt the water) add broccoli too cooking orzo for the last 3 to 4 minutes. Meanwhile add olive oil and pine nuts to small skillet to saute' till light brown. Add cayenne to pines nuts. Drain orzo and broccoli and combine with everything else in a large bowl. This a yummy pasta salad that can be eaten hot, warm, or even a little cold. You can adjust your cayenne according to how much heat you want.
Chili Mac with a green salad. I've made this several times for my family, the kids LOVE it and it makes GREAT leftovers.
Chili Chicken and Vegetable Soup w/ Cornbread
2 T butter
1 onion, chopped
Salt and pepper
1 T chili powder
1 baking potato, peeled and chopped
One 32-oz container (4 c) chicken broth----I use stock
One 16-oz bag frozen corn
2 c shredded rotisserie chicken
One 10-oz bag frozen green beans
Sour cream for garnishing
- In a large saucepan, melt butter over medium heat. Add the onion, season w/ salt and pepper and cook, stirring until tender, about 5 minutes. Stir in chili powder and cook for 2 more minutes. Add the potato and bring to a boil; lower heat and simmer until potato is tender, about 10 minutes.
- Stir in corn, chicken and green beans and cook until heated through. Season w/ salt and pepper. Serve with a dollup of sour cream if desired.
Crock Pot Roast
3 lb chuck roast
bag of frozen carrot sticks (you can totally use fresh and cut 'em up)
1 bag of mini red poatoes (i've used the regular size ones and just cut them into big pieces)
bag of frozen pearl onions (you can also just cut up an onion)
16 oz white mushrooms
Lipton onion soup mix
1/4 steak sauce
1 can cream of celery soup
8 oz beef stock
Rinse and pat dry you roast. Salt and pepper generously and brown in large skillet on both sides. Meanwhile mix soups, steak sauce, and beef stock in a small bowl till combined.
Place all veggies in crock pot and place roast on top. Pour sauce mixture on top or roast and set crock pot for 8 hours on LOW. Serve with some hot buttered bread.
Baked Chicken & Rice served w/ green beans and some rolls
1 ¼ cup uncooked rice
1 can each of: cream of mushroom, celery, & chicken
¼ cup melted butter
½ cup milk
¼ cup French dressing
1 package sliced almonds
parmesan cheese
6 boneless, skinless chicken breasts
Grease 13x9 pan. Mix all liquid ingredients together. Add rice to half of liquid ingredients and pour in bottom of pan. Lay chicken on top; pour remaining liquid over chicken. Sprinkle generously with almonds & parmesan cheese.
Bake at 325° 1 ½ hours, covered with foil for 1 hour. Uncovered for 30 minutes.
And tonight is Pioneer Woman's Noodles with baked Salmon
I promise for next week to post an actual meal plan. These were just some of the favorite meals I've made in the last few weeks.
