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Tuesday, March 22, 2011

A "Lighter" Meal Idea-Confetti Tilapia, Red Rosemary Potatoes, Salad, Lemon Berry Cupcakes

Yet another day comes, and I have to make dinner.  It's no different than any other day.  I dread it.  What can I make that my kids will eat and my husband will like?  I'm hopeful I'll have all the ingredients since going to the grocery store ranks right up there with making dinner, cleaning toilets, and mopping the floor!  Anyway after going through the refrigerator, I decided to make a tilapia dish.  Believe it or not, my kids will eat fish!

Confetti Tilapia

Ingredients:
6 small pieces of Tilapia
1 red pepper diced
3 green onions thinly sliced
1 orange
salt
pepper

Sprinkle salt and freshly ground pepper on the fish.  Put the fish in a baking dish that's been sprayed with a non stick olive oil cooking spray. Zest the entire orange.  Mix the zest with the red pepper and onions.  Juice the same orange.  Mix the juice with the vegetables and zest.  Pour the mixture, evenly, on top of the fish. Broil the fish until it's completely white and flaky.

Red Rosemary Potatoes

Ingredients:
4-6 small red potatoes
2-4 cloves of garlic
fresh or dried rosemary
olive oil
salt
pepper

Wash the potatoes and cut them into bite sized pieces.  Put them in a bowl.  Press the garlic cloves on the potatoes.  Sprinkle in about 1 1/2 tsp. of dried rosemary or finely chopped fresh rosemary. Add salt and freshly ground pepper.   Drizzle in a small amount of Olive Oil.  Mix well.  Put the potatoes on a cookie sheet and broil on low, until tender.  Mine were slightly browned and very delicious.

Salad
We eat dark lettuces or spinach.  You can buy them already prepared in bags or plastic containers.  Easy.  I love the Wishbone spray salad dressings and so do my kids.  They are extremely low in calories and fat.

Lemon Berry Cupcakes

Ingredients:
1 Box of Lemon Cake Mix-make mix as directed except substitute egg whites for eggs and applesauce for oil or butter.
Sliced Strawberries
Blueberries
The Zest of a Lemon

After making the cake mix, carefully fold in strawberries, blueberries, and lemon zest.  Bake in cupcake cups until a cake tester comes out clean.  Use the cake box for a general idea of how long to cook cupcakes.

After cupcakes are done, take them out to cool completely.  Top with light whipped cream.  I suggest adding lemon zest to the top of the whip cream for an added burst of flavor.

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