~chili~rubbed tilapia w/asparagus & lemon~

!yummy and healthy!

time: 20 minutes / 4 servings 

what you need:

2 lbs asparagus, tough ends trimmed, cut into 1" pieces

2 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt, divided

1 lb tilapia

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

bring an inch of water to a boil in a large saucepan

put asparagus in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 minutes. 

transfer to a large plate, spreading out to cool

combine chili powder, garlic powder, and 1/4 teaspoon salt

dredge fillets in the spice mixture to coat

heat oil in a large skillet over medium-high heat

add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.

divide among 4 plates

immediately add lemon juice, the remaining 1/4 teaspoon salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes

serve the asparagus with the fish.

~chili coke roast~

what you need:

1 roast (3-4 lbs) 

1 can Coca-Cola 

1 pkg. onion soup mix 

1 bottle chili sauce

what to do: 

place all ingredients in crock-pot and cook for 7-10 hours

the meat will flake apart when done

serve over garlic mashed potatoes

~roasted chicken~artichoke hearts~tomatoes~

time: 40 min / 4 servings 

what you need: 

1 cup cherry tomatoes

1 can (14 oz.) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp. balsamic vinegar

2 Tbsp. butter 

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. ground black pepper

1 lb. boneless, skinless chicken breast halves

Preheat oven to 400°.

Toss tomatoes, artichokes, garlic, vinegar and 1 tablespoon butter in 13 x 9-inch roasting pan; set aside.

Blend remaining 1 tablespoon butter, oregano and pepper in small bowl

spread evenly on tops of chicken, 

arrange chicken on tomato mixture

roast 25 minutes or until chicken is thoroughly cooked.

~strawberry shortcake~

time: 15 min / makes: 12 servings

what you need: 

6 cup fresh strawberries – sliced 

¼ cup sugar (or sugar substitute) 

12 slices sponge cake (or pound cake) 

8 oz thawed whipped topping

toss berries with sugar (or sugar substitute) 

let stand 10 min 

cut each cake slice horizontally in half

place on dessert plate 

top with ¼ cup of berries

2 tbsp whipped topping

repeat layers 

Now if I could just make cakes like my Mom instead of using store bought ones ...... :) 

~ Fresh Veggie Skillet ~

Time: 12 Minute(s) | 4 servings

What you need: 

1 Tbsp. Butter

2 large zucchini and/or yellow squash , cubed

2 large red and/or yellow bell peppers, cubed

1/2 cup chopped onion

4 cloves garlic, finely chopped

1/4 tsp. ground black pepper

2 Tbsp. grated Parmesan cheese

1 Tbsp. loosely packed fresh basil leaves, chopped

(IF I have fresh mushrooms in the frig I will throw them in the mix as well) 

Heat butter in 12-inch skillet over medium-high heat

Cook zucchini, red peppers and onion, (and mushrooms)

Stir frequently, for about 6 minutes

Reduce heat to medium

Add garlic and pepper and cook, stirring occasionally, about 2 minutes or until vegetables are crisp-tender. 

To serve, sprinkle with cheese and basil.

!Enjoy! 

~ Roasted Rosemary & Garlic New Potatoes ~

Ok so I tried this and the adults in the house LOVED them but the 5 year old who was visiting didn't like the "grass" on his potatoes - so I guess the moral of the story is if cooking for kids don't use so much "grass" :) 

Time: 45 minutes | 4 servings

What you need:

3 Tbsp. butter, melted

1-1/4 lbs. small red new potatoes, rinsed and quartered

1 clove garlic, chopped

1 Tbsp. fresh rosemary leaves or 

1 tsp. dried rosemary leaves, crushed

 Preheat oven to 425°

Mix all ingredients in a large mixing bowl

On a baking sheet place aluminum foil

Place potatoes on foil and fold all of the ends together

Place in oven for 40 minutes or until potatoes are 

crisp-tender and golden brown.

!ENJOY! 

~Cheese-Stuffed Grilled Peppers~

Fun snack to BBQ - you can use all types of peppers depending on what you like!

Time: 30 min / 4 servings

What you need:

1 cup ricotta cheese (8 ounces)

1 cup cream cheese (room temp)

1/2 cup freshly grated Parmigiano-Reggiano cheese 

(or I use fresh Parmesan) 

Salt and freshly ground pepper

4 peppers 4-6 inch in length

**Jalapenos HOT flavor

**Cubanelle peppers (if you like it sweeter) 

4 baby bell peppers (I like the red and yellow)

4 small poblano chiles (these are SPICY)

Extra-virgin olive oil, for rubbing

In a medium bowl, blend the 3 cheeses together

Season with salt and pepper

Light a grill or heat a grill pan

Remove the stems from the peppers and set to the side

Cut around inside the peppers to remove the seeds

Fill the peppers with the cheese mixture and reattach the tops.

Rub the peppers with olive oil

Grill the peppers over moderately high heat,

turning occasionally, until blistered all over and

the cheese filling is piping hot, about 7 minutes.

**The cheese-filled peppers can be

refrigerated overnight. Bring to room temperature

before grilling**