I hope everyone had a good Valentine's Day! What a fun day to remind everyone you love, just how much you love and care for them! Parenthood has made me pretty sappy and I have had a few people around me go through some extremely tough situations lately, which have had a profound effect on my day to day thinking and actions. I have found myself stopping more often throughout the day to pray and appreciate my sweet family and think of how blessed and thankful I am for them.
Love is...
Looking in the rearview mirror, making eye contact with a sweet face in the back seat, and smiling at each other.
Love is...
Bowing our heads to pray in church and feeling my husband's hand reach out to hold mine.
Love is...
That first moment I see my babies in the morning and how all they want is a hug.
Love is...
How each of my kids fits perfectly under each arm.
Love is...
Sitting around the dinner table, listening to music, and talking about our day.
Love is...
Knowing that God is in control and guiding my family through each day.
Love is...
Having a Savior who thinks I am to die for!
_______________________________________________________________________________
I know you all have missed me. :) Here are some recipes we will be having for our dinners this week: Unstuffed Chicken breasts with ham, gruyere, and roasted broccoli, mu shu pork wraps, tuna melts, slow cooker chicken stroganoff
Unstuffed Chicken Breasts with Ham, Gruyere, and Roasted Broccoli adapted from America's Test Kitchen Quick Family Cookbook (a gift from my awesome aunt for Christmas)
*If you don't have gruyere, then Swiss cheese is a cheaper and just as good alternative
3 tablespoons olive oil
1 1/2 pounds broccoli, crown cut into large wedges
1/2 teaspoon sugar
salt and pepper
4 boneless, skinless chicken breasts, trimmed and pounded if necessary (I took 3 breasts, and halved them horizontally, to make 6 thin cutlets)
2 tbsp Dijon mustard
4 ounces deli ham
4 ounces Gruyere cheese, shredded (1 cup)
15 Ritz crackers, crushed
Adjust oven rack to lower middle position and heat to 475 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
Toss broccoli with remaining 2 tablespoons oil, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pat chicken dry with paper towels and season with salt and pepper.
Arrange chicken breasts, side by side on one side of prepared baking sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham and 1/4 cup cheese. Sprinkle cracker crumbs over cheese and press on to adhere.
Lay broccoli, cut side down, on opposite side of bakingsheet from chicken. Bake until chicken is cooked through and broccoli is well browned and tender, 20 to 25 minutes, rotating baking sheet halfwa through baking. Serve. (A dish with everything cooked in the oven at the same time?! How awesome is that?)
***My sweet sunshine girl ate all of her chicken and only bites of her broccoli. My sweet little bear boy ate seconds of broccoli and only bites of chicken. Sigh. If you put the two together, then I guess you can say they liked it!
Mu Shu Pork Wraps Also adapted from the America's Test Kitchen Cookbook
We had a pork chop dish last week for dinner and I had bought a value pack of pork chops. I cooked up the chops I didn't use and will use the already cooked pork in this recipe.
1/4 cup vegetable oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
5 teaspoons soy sauce
1 pork tenderloin, trimmed and sliced thin
6 scallions, white parts minced, green parts cut into 1 inch lengths
2 teaspoons grated fresh ginger
1 bag coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
1/4 cup hoisin sauce
8 (6-inch) flour tortillas
Whisk 2 tablespoons oil, cornstarch, flour, and 2 teaspoons soy sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine scallion whites, ginger, and 1 teaspoon oil.
Heat 1 teaspoon oil in 12 inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up an clumps, anc ook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browined, about 1 minute; transfer to clean bowl.. Repeat with 1 teaspoon oil and remaining pork; transfer to bowl.
Add remaining 1 tablespoon oil to now empty skillet and return to high heat until just smoking. Add coleslaw mix and mushrooms and cook until vegetables are crisp-tender, about 3 minutes.
Clear center of skillet, add scallion mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir scallion mixture into vegetables.
Add cooked pork, with any accumulated juices, scallion greens, hoisin sauce, and remaining 1 tablespoon soy sauce to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds.
Meanwhile, stack tortillas on plate, cover and microwave until soft and hot, about 2 minutes. Serve pork filling with warm tortillas and extra hoisin sauce.
Slow Cooker Chicken Stroganoff adapted from AllRecipes (awesome website and app) I wouldn't be able to plan meals each week without my slowcooker. I always have at least one meeting a week that goes to 5:30. This week is no exception-Parent/Teacher Conferences on Thursday until 6:30. Hello slow cooker meal!!!
4 skinless, boneless chicken breasts, cubed
1/8 cup butter
1 package dry Italian dressing mix
1 package cream cheese
1 can cream of chicken soup
(I know doesn't sound the healthiest, but come on, it's just one night! And you can always use less cream cheese and use a healthified cream of chicken soup)
Put chicken, butter, and dressing mix in slow cooker. Mix together and cook on low 5-6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over egg noodles and with a side salad, and voila, you have a complete meal!
**If I don't use this recipe for conference night, my husband will just whip up a scrumptious breakfast for dinner meal.
Tuna Melts adapted from Martha Stewart Living, but it's Emeril Lagasse's recipe
Need a cheap dinner idea??? Here you go! I grabbed 4 cans of tuna last week, just in case we lost power with the snow last week. We didn't need to use them, but it sure helped me plan a meal for this week! My husband is not a fan of tuna, but when I made these he actually said they were really good! Yeah buddy!
4 cans tuna, drained
1/3 cup mayonnaise
1/4 cup finely chopped red onion
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried oregano
4 slices crusty bread
8 thin slices tomato (we do not use tomato)
4 slices provolone
Heat broiler with rack in highest position. In a medium bowl, combine tuna, mayo, onion, lemon juice, salt, pepper, and oregano and stir until combined.
Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices (I have found that this makes more than just 4), then top with 2 slices of tomato and one slice of cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
I would serve this with leftover salad from the night before and some chips.
Happy Eating!
Showing posts with label chicken breasts. Show all posts
Showing posts with label chicken breasts. Show all posts
Sunday, February 16, 2014
Tuesday, October 15, 2013
Spiral Bound Cookbooks and on the Menu this week: Chicken Salad Sandiwches, Crockpot Tortellini Lasagna, Pigs in a Blanket, Tex-Mex Roll-ups, Slow Cooker Chicken and Noodles with Vegetables
Some people say that cookbooks are going to be obsolete in the years to come because of the internet. I hope they don't! I love my cookbooks and collecting unique, old-fashioned ones. Ok, maybe not so old-fashioned, but ones that are fun, and quirky in their own way.
My mom came across two spiral bound cookbooks that belonged to her mother who passed away in the late '60s. When my mom and dad moved, she gave them to me. I love these cookbooks because of how simple and down home the ingredients are in the recipes. Many of which were put together by military wives. One of the cookbooks is printed copies of the original submitted recipes, so they are all in the person's handwriting. Hardbound cookbooks are fascinating, but the spiral bound cookbooks that you can come across in those unique bookstores are special in their own way.
During my elementary school years, I attended a school called Gayton Elementary. My class was the second group of kids who went through the school from kindergarten to fifth grade. We practically ruled the school in our stir-up pants, scrunchies, and sweatsuits rockin' out to the New Kids on the Block. However, I digress...One of the coolest things our PTA did was put together a collection of recipes and titled it "The Gayton Gourmet." So fun, right? One of my favorite recipes in this cookbook is a layered Mexican Dip. I made this so much back in high school for my family that I had it memorized. My sister knew this, so I had a lot of phone calls from her as a freshman in college that started with,"I'm making that mexican dip, and I'm at the grocery store. What do I need again?" Serve this at your next get-together or football party!
Mexican Dip adapted from the Gayton Gourmet
1 can Fritos Bean dip
1 can frozen guacomole dip (refrigerated is fine)
1/2 c. sour cream
1/4 c. mayonnaise
1/2 pkg. taco seasoning mix
2 tomatoes
1/2 bunch spring onions
4 oz. sharp Cheddar cheese
Mix sour cream, may, and taco seasoning mix. Set aside. Mix chopped onions and chopped tomatoes. Set aside. Grate cheese. In glass baking dish cover bottom with bean dip. Next spread guacamole on top of bean dip. Add sour cream mixture on top of guacamole. Sprinkle onions and tomatoes next. Finally top with grated cheese. Cover and refrigerate for several hours or overnight (f you can wait that long). Serve with tortilla chips.
I hope you enjoy the menu this week! Remember to throw in a leftover night and a breakfast for dinner night and you have the whole week planned!
These next two recipes are straight from food network. The magazine came with this booklet that included 50 Chicken Dinners. I had gotten one of those value pack of chicken drumsticks and didn't need to use all of them, so I went ahead and cooked up the whole batch, shredded the chicken from the uneaten drumsticks and froze the cooked chicken. This extra work set me up for minimal effort during the work week.
Creamy Chicken Salad
2 large chicken breasts
1 tablespoon salt
1/2 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
2 chopped celery stalks
2 tbsp chopped celery leaves
Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain.
Dice cooked chicken. Mix with mayo, sour cream, parsley, celery stalks, and celery leaves. Serve on lettuce, buns, or as is with chips and fruit and you have a nice meal!
Shopping List: Chicken breasts, mayo, sour cream, parsley, celery
Tex-Mex Roll-Ups
2 large chicken breasts
2/3 cup mayo
1/2 cup salsa
1/2 cup sour cream
1 can chopped green chiles
Chopped scallions
Juice of 1 lime
Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain. Shred cooked chicken. Mix chicken with mayonnaise, salsa, sour cream, green chiles, chopped scallions, and juice of one lime. Serve in tortillas.
Serve with a side salad, refried beans, or spanish rice.
Shopping List: chicken breasts, mayo, salsa, sour cream, green chiles, scallions, lime
Crockpot Tortellini Lasagna: I found this recipe on the mostly homemade mom blog. Visit her fun site at www.mostlyhomemademom.com.
1 lb. ground beef
1/2 tbsp dried minced onion
4 cloves garlic, minced
26 oz. jar spaghetti sauce
1 cup ricotta cheese
2 cups fresh spinah
19 oz. package frozen tortellini
1-2 cups shredded mozzarella cheese
Brown ground beef in large skillet and drain. Add onion, garlic and spaghetti sauce. Simmer over medium heat for about 5 minutes. Remove from heat and stir in spinach and ricotta. Spoon 1/3 of the meat sauce on the bottom of slow cooker. (I would use a 4 quart. My 6-7 quart was too big.) Top with 1/2 package of tortellini. Repeat layers, ending with meat sauce on top. Sprinkle mozzarella. Cook on low 3-4 hours.
Serve with crunchy rolls and a salad.
Shopping List: ground beef, dried, minced onion, jar spaghetti sauce, ricotta cheese, fresh spinach, frozen tortellini, mozzarella cheese
Pigs in a Blanket: Seriously. Serve these when you want something different than plain, ole hot dog on a bun. The kids love 'em. Give in. Let your inner child out. You know you want these, too.
1 package hot dogs (I've been sneaking the turkey franks. Shhhh...No one notices the difference.)
1 can crescent rolls
Unroll crescent rolls. Place hot dog on widest end of crescent. Roll hot dog in crescent roll. Place on ungreased cookie sheet. Follow directions on crescent roll package.
Serve with coleslaw and mandarin oranges.
Shopping List: hot dogs, crescent rolls
Slow Cooker Chicken and Noodles with Vegetables: I got this recipe from my Better Homes and Gardens Cookbook that my sister-in-law got for me one Christmas. I don't normally do two crockpot meals in one week, but sometimes busy weeks make you do the unthinkable.
2 cups sliced carrots
1 1/2 cups chopped onions
1 cup sliced celery
1 bay leaf
4 chicken legs, skinned
2 cans cream of chicken soup
1/2 cup water
1 tsp salt
1 tsp dried thyme
1/4 tsp black pepper
8 ounces dried wide noodles
1 cup frozen peas
In a 3-1/2- or 4-quart slow cooker stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. In a large bowl stir together soup, the water, salt, thyme, and black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
My mom came across two spiral bound cookbooks that belonged to her mother who passed away in the late '60s. When my mom and dad moved, she gave them to me. I love these cookbooks because of how simple and down home the ingredients are in the recipes. Many of which were put together by military wives. One of the cookbooks is printed copies of the original submitted recipes, so they are all in the person's handwriting. Hardbound cookbooks are fascinating, but the spiral bound cookbooks that you can come across in those unique bookstores are special in their own way.
During my elementary school years, I attended a school called Gayton Elementary. My class was the second group of kids who went through the school from kindergarten to fifth grade. We practically ruled the school in our stir-up pants, scrunchies, and sweatsuits rockin' out to the New Kids on the Block. However, I digress...One of the coolest things our PTA did was put together a collection of recipes and titled it "The Gayton Gourmet." So fun, right? One of my favorite recipes in this cookbook is a layered Mexican Dip. I made this so much back in high school for my family that I had it memorized. My sister knew this, so I had a lot of phone calls from her as a freshman in college that started with,"I'm making that mexican dip, and I'm at the grocery store. What do I need again?" Serve this at your next get-together or football party!
Mexican Dip adapted from the Gayton Gourmet
1 can Fritos Bean dip
1 can frozen guacomole dip (refrigerated is fine)
1/2 c. sour cream
1/4 c. mayonnaise
1/2 pkg. taco seasoning mix
2 tomatoes
1/2 bunch spring onions
4 oz. sharp Cheddar cheese
Mix sour cream, may, and taco seasoning mix. Set aside. Mix chopped onions and chopped tomatoes. Set aside. Grate cheese. In glass baking dish cover bottom with bean dip. Next spread guacamole on top of bean dip. Add sour cream mixture on top of guacamole. Sprinkle onions and tomatoes next. Finally top with grated cheese. Cover and refrigerate for several hours or overnight (f you can wait that long). Serve with tortilla chips.
I hope you enjoy the menu this week! Remember to throw in a leftover night and a breakfast for dinner night and you have the whole week planned!
These next two recipes are straight from food network. The magazine came with this booklet that included 50 Chicken Dinners. I had gotten one of those value pack of chicken drumsticks and didn't need to use all of them, so I went ahead and cooked up the whole batch, shredded the chicken from the uneaten drumsticks and froze the cooked chicken. This extra work set me up for minimal effort during the work week.
Creamy Chicken Salad
2 large chicken breasts
1 tablespoon salt
1/2 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
2 chopped celery stalks
2 tbsp chopped celery leaves
Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain.
Dice cooked chicken. Mix with mayo, sour cream, parsley, celery stalks, and celery leaves. Serve on lettuce, buns, or as is with chips and fruit and you have a nice meal!
Shopping List: Chicken breasts, mayo, sour cream, parsley, celery
Tex-Mex Roll-Ups
2 large chicken breasts
2/3 cup mayo
1/2 cup salsa
1/2 cup sour cream
1 can chopped green chiles
Chopped scallions
Juice of 1 lime
Cover 2 large chicken breasts with cold water in a pot; add 1 tbsp kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain. Shred cooked chicken. Mix chicken with mayonnaise, salsa, sour cream, green chiles, chopped scallions, and juice of one lime. Serve in tortillas.
Serve with a side salad, refried beans, or spanish rice.
Shopping List: chicken breasts, mayo, salsa, sour cream, green chiles, scallions, lime
Crockpot Tortellini Lasagna: I found this recipe on the mostly homemade mom blog. Visit her fun site at www.mostlyhomemademom.com.
1 lb. ground beef
1/2 tbsp dried minced onion
4 cloves garlic, minced
26 oz. jar spaghetti sauce
1 cup ricotta cheese
2 cups fresh spinah
19 oz. package frozen tortellini
1-2 cups shredded mozzarella cheese
Brown ground beef in large skillet and drain. Add onion, garlic and spaghetti sauce. Simmer over medium heat for about 5 minutes. Remove from heat and stir in spinach and ricotta. Spoon 1/3 of the meat sauce on the bottom of slow cooker. (I would use a 4 quart. My 6-7 quart was too big.) Top with 1/2 package of tortellini. Repeat layers, ending with meat sauce on top. Sprinkle mozzarella. Cook on low 3-4 hours.
Serve with crunchy rolls and a salad.
Shopping List: ground beef, dried, minced onion, jar spaghetti sauce, ricotta cheese, fresh spinach, frozen tortellini, mozzarella cheese
Pigs in a Blanket: Seriously. Serve these when you want something different than plain, ole hot dog on a bun. The kids love 'em. Give in. Let your inner child out. You know you want these, too.
1 package hot dogs (I've been sneaking the turkey franks. Shhhh...No one notices the difference.)
1 can crescent rolls
Unroll crescent rolls. Place hot dog on widest end of crescent. Roll hot dog in crescent roll. Place on ungreased cookie sheet. Follow directions on crescent roll package.
Serve with coleslaw and mandarin oranges.
Shopping List: hot dogs, crescent rolls
Slow Cooker Chicken and Noodles with Vegetables: I got this recipe from my Better Homes and Gardens Cookbook that my sister-in-law got for me one Christmas. I don't normally do two crockpot meals in one week, but sometimes busy weeks make you do the unthinkable.
2 cups sliced carrots
1 1/2 cups chopped onions
1 cup sliced celery
1 bay leaf
4 chicken legs, skinned
2 cans cream of chicken soup
1/2 cup water
1 tsp salt
1 tsp dried thyme
1/4 tsp black pepper
8 ounces dried wide noodles
1 cup frozen peas
In a 3-1/2- or 4-quart slow cooker stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. In a large bowl stir together soup, the water, salt, thyme, and black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
To serve, in a large serving bowl stir together chicken mixture and noodles.
Shopping List: carrots, onion, celery, chicken legs, bay leaves (if not in spice cabinet), 2 cans cream of chicken soup, dried thyme, dried wide noodles, frozen peas
Sunday, September 29, 2013
Reading Lately and a menu! Finally! Black Bean and Corn Quesadillas, Crispy Onion Chicken, Tilapia Fish Sticks, Pasta Carobanara
What have you been reading lately??? My husband puts up with a lot from me. One of my lastest quirks is my constant reading. The books go with me wherever I go. I read when I'm putting makeup on, doing my hair, brushing my teeth, while the kids are napping, when I'm riding in the car...I. can't. stop. I have to have a really good book if I'm reading at this rate.
A few years ago I was given a book called Summer by Karen Kingsbury. I knew it was the second book in a series and I hadn't read any of the other books, but I read it anyway and LOVED it. I always meant to read the other books, but just didn't find the time to get them in my hands. Then my church just happened to have a library, which had almost every single one of the books by Karen Kingsbury. It was my heaven on Earth. If you choose to read her books, begin with the Redemption Series, then move to the Firstborn Series, and then the Sunrise Series. 13 books later you will find yourself totally in love with the characters and feel like if you were to visit Bloomington, Indiana (where the books' settings are) you would run into any one of them. Every book has a lesson to be learned about your walk in faith with God. I have learned so much from these books and will forever be changed by them! Go check them out.
On another note, I haven't posted a menu in a LONG time. Try some of these recipes this week: Black bean and corn quesadillas, crispy onion chicken, tilapia fish sticks, pasta carobanara. Leave some nights for leftovers or to go out as a family!
Black Bean and Corn Quesadillas: These were so good! My husband has caught on and is now more interested in cooking and often asks, "What's in these?" When he asked me this time, I responded, "I don't want to tell you." He said, "Oh, there's no meat in them." Occasionally, we will have a meatless night, just so I don't have to spend part of my grocery bill on meat. These were so worth it! I found this recipe during one of my many pinterest perusings. And while you are chowing down on these check out the blog these came from! http://mostlyhomemademom.com
8 burrito sized tortillas
15 oz can black beans, rinsed and drained
1 cup frozen corn, do not thaw
1/2 red onion
1/2 cup flat leaf parsley
1 packet taco seasoning
2 cups shredded cheddar cheese
sour cream
salsa
shredded lettuce
In small food processor, (or just with a knife, who wants to wash a food processor?), chop parsley and red onion. Dum diced onion and parsley into a large mixing bowl. Mis in black beans, frozen corn, taco seasoning, and cheese until well combined.
Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, adn slice each quesadilla in half. Serve with shredded lettuce, salsa, sour cream, etc. Serve with a side salad or fruit and you are set!
Shopping list: tortillas, black beans, frozen corn, red onion, parsley, taco seasoning, shredded cheddar cheese, sour cream, salsa, lettuce
Crispy Onion Chicken: This recipe is from the same blog, http://mostlyhomemademom.com . I had stocked up on chicken breasts when Kroger had them for 50% off and needed to find a different way to cook them. I liked how simple and kid friendly this recipe was! We liked it, but I had forgotten to season the chicken before doing all the steps in the recipe. Don't ever forget to season with salt and pepper! It makes a huge difference!
1/2 cup melted butter (I think I did 1/4 cup)
1 tablespoon Worcestshire sauce (one of my fave ingredients)
1 teaspoon ground mustard
1/2 teaspoon garlic salt
6 oz. pouch french fried onions
4 boneless chicken breast halves, pounded to 1/2 inch thickness, or if you are like me, just cut them in half through the middle of each half. There. No pounding needed.
Combine melted butter, Worcestshire sauce, ground mustard, and galic salt in a bowl. Crush french fried onions in the pouch and place in a separate bowl. Heat skillet to medium heat on stove. Dip chicken one at a time in the butter sauce and then in the crushed onions coating both sides. Cook chicken in skillet until both sides are brown. Preheat oven to 350. Put browned chicken on a foild lined baking sheet and bake for about 30 minutes, or until cooked through. Use a thermometer if you can to check doneness.
Serve with roasted potatoes tossed in oil, salt and pepper, garlic and rosemary, with a side of a steamed veggie, and you have a simple dinner the kids will love!
Shopping list: butter, Worcestshire sauce, ground mustard, garlic salt, french fried onions, chicken breasts, potatoes, veggie of choice
Tilapia Fish Sticks: One thing I do every week is peruse my grocery store's weekly ad to see what's on sale and to plan my meals based on the sales. Tilapia was on sale and I was looking for a fun and different way to serve it up for the fam. The kids eat fish sticks at preschool and day care and apparently love them, so I figured why not try my hand at them? These were simple, easy, and yes, delicious. The kids loved them. You can find this recipe and many more at www.epicurious.com
1 pound tilapia filets
1/2 cup all-purpose flour
1 tsp cajun seasoning
2 large eggs
1 1/2 cup panko breadcrumbs
1/4 cup vegetable oil
Thaw the tilapia filets if not done already. Mine were still a bit frozen, but that just made it easier to cut into stick like shapes. Slice the filets so that you get about 4-6 sticks per filet. prepare the breading station by collecting three bowls. In the first bowl, combine the flour and cajun seasoning (or salt, pepper, any other seasonings). In the second bowl whisk two eggs. In the third bowl place the panko bread crumbs. (I don't usually have these on hand. But I do save the heels of my loaves of bread and freeze them. I put two or three of these heels into the food processor and use those bread crumbs instead. LOVED them.) Bread the tilapia sticks by coating in the seasoned flour then dipping in egg and finally coating in panko crumbs. Place the breaded sticks on a plate until all of the sticks have been breaded. Heat a large skillet with 2 tbsp of veg. oil over medium/high heat. When the pan is very hot it is ready for the fish. You will know it's hot when you put a wooden spoon handle into the oil and the oil bubbles, or it will sizzle when you flick water onto it. Place half the sticks on the pan and cook on each side until golden brown in color. Drain the fish sticks on a plate covered with a paper towel. Wipe out the pan, add the rest of the veg. oil and cook the second half of the fish sticks in the same way.
You can visit the site www.budgetbytes.com to see step by step instructions in photos.
I served this with homemade macaroni and cheese and sliced cucumbers. I was going to make a cucumber salad, but ran out of time and energy.
Shopping list: tilapia, flour, cajun seasoning, eggs, panko breadcrumbs, vegetable oil, boxed macaroni and cheese dinner or macaroni pasta, shredded cheddar cheese, milk, cucumber
Pasta Carbonara: Another cheap way to cook is by cooking with recipes that have eggs or bacon in them. If the recipe has both, then you are in for a delicious treat. I have made something like this before and loved that I found it on a site called www.cookingwithcaitlin.com It can be calorie dense, so just don't fill up an entire plate with it! Eat in moderation!
1 pound pasta
1 1/2 cups heavy whipping cream (I used milk watered down to cut back on the calories)
1 1/2 cups grated parmesan
3 eggs beaten (I only had 2 on hand and it turned out fine!)
3 tablespoons chopped parsley
2 teaspoons minced garlic
2 teaspoons dried oregano
1-2 teaspoons fresh cracked pepper
1/2 teaspoon salt
1/2 pound bacon
Fill one pot with water and place over burn on high heat. Slice the bacon strips into little pieces and cook in a non stick saute pan until the bacon is golden brown and crispy. Set aside. Add pasta to boiling water and cook as box instructs. Combine cream, parmesan, eggs, parsley, minced garlic, dried oregano, pepper and salt. When the pasta is finished cooking, drain the water, add the pasta bak to the pot, toss in your bacon and, stir in cream mixture. Serve the pasta hot.
Have a side salad and you have a great, homey, comfort food meal!
Shopping list: pasta (rotini, linguini, etc.), heavy whipping cream, grated parmesan (not the kind that comes in the green conainer), eggs, parsley, garlic, dried oregano, pepper, salt, bacon.
A few years ago I was given a book called Summer by Karen Kingsbury. I knew it was the second book in a series and I hadn't read any of the other books, but I read it anyway and LOVED it. I always meant to read the other books, but just didn't find the time to get them in my hands. Then my church just happened to have a library, which had almost every single one of the books by Karen Kingsbury. It was my heaven on Earth. If you choose to read her books, begin with the Redemption Series, then move to the Firstborn Series, and then the Sunrise Series. 13 books later you will find yourself totally in love with the characters and feel like if you were to visit Bloomington, Indiana (where the books' settings are) you would run into any one of them. Every book has a lesson to be learned about your walk in faith with God. I have learned so much from these books and will forever be changed by them! Go check them out.
On another note, I haven't posted a menu in a LONG time. Try some of these recipes this week: Black bean and corn quesadillas, crispy onion chicken, tilapia fish sticks, pasta carobanara. Leave some nights for leftovers or to go out as a family!
Black Bean and Corn Quesadillas: These were so good! My husband has caught on and is now more interested in cooking and often asks, "What's in these?" When he asked me this time, I responded, "I don't want to tell you." He said, "Oh, there's no meat in them." Occasionally, we will have a meatless night, just so I don't have to spend part of my grocery bill on meat. These were so worth it! I found this recipe during one of my many pinterest perusings. And while you are chowing down on these check out the blog these came from! http://mostlyhomemademom.com
8 burrito sized tortillas
15 oz can black beans, rinsed and drained
1 cup frozen corn, do not thaw
1/2 red onion
1/2 cup flat leaf parsley
1 packet taco seasoning
2 cups shredded cheddar cheese
sour cream
salsa
shredded lettuce
In small food processor, (or just with a knife, who wants to wash a food processor?), chop parsley and red onion. Dum diced onion and parsley into a large mixing bowl. Mis in black beans, frozen corn, taco seasoning, and cheese until well combined.
Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, adn slice each quesadilla in half. Serve with shredded lettuce, salsa, sour cream, etc. Serve with a side salad or fruit and you are set!
Shopping list: tortillas, black beans, frozen corn, red onion, parsley, taco seasoning, shredded cheddar cheese, sour cream, salsa, lettuce
Crispy Onion Chicken: This recipe is from the same blog, http://mostlyhomemademom.com . I had stocked up on chicken breasts when Kroger had them for 50% off and needed to find a different way to cook them. I liked how simple and kid friendly this recipe was! We liked it, but I had forgotten to season the chicken before doing all the steps in the recipe. Don't ever forget to season with salt and pepper! It makes a huge difference!
1/2 cup melted butter (I think I did 1/4 cup)
1 tablespoon Worcestshire sauce (one of my fave ingredients)
1 teaspoon ground mustard
1/2 teaspoon garlic salt
6 oz. pouch french fried onions
4 boneless chicken breast halves, pounded to 1/2 inch thickness, or if you are like me, just cut them in half through the middle of each half. There. No pounding needed.
Combine melted butter, Worcestshire sauce, ground mustard, and galic salt in a bowl. Crush french fried onions in the pouch and place in a separate bowl. Heat skillet to medium heat on stove. Dip chicken one at a time in the butter sauce and then in the crushed onions coating both sides. Cook chicken in skillet until both sides are brown. Preheat oven to 350. Put browned chicken on a foild lined baking sheet and bake for about 30 minutes, or until cooked through. Use a thermometer if you can to check doneness.
Serve with roasted potatoes tossed in oil, salt and pepper, garlic and rosemary, with a side of a steamed veggie, and you have a simple dinner the kids will love!
Shopping list: butter, Worcestshire sauce, ground mustard, garlic salt, french fried onions, chicken breasts, potatoes, veggie of choice
Tilapia Fish Sticks: One thing I do every week is peruse my grocery store's weekly ad to see what's on sale and to plan my meals based on the sales. Tilapia was on sale and I was looking for a fun and different way to serve it up for the fam. The kids eat fish sticks at preschool and day care and apparently love them, so I figured why not try my hand at them? These were simple, easy, and yes, delicious. The kids loved them. You can find this recipe and many more at www.epicurious.com
1 pound tilapia filets
1/2 cup all-purpose flour
1 tsp cajun seasoning
2 large eggs
1 1/2 cup panko breadcrumbs
1/4 cup vegetable oil
Thaw the tilapia filets if not done already. Mine were still a bit frozen, but that just made it easier to cut into stick like shapes. Slice the filets so that you get about 4-6 sticks per filet. prepare the breading station by collecting three bowls. In the first bowl, combine the flour and cajun seasoning (or salt, pepper, any other seasonings). In the second bowl whisk two eggs. In the third bowl place the panko bread crumbs. (I don't usually have these on hand. But I do save the heels of my loaves of bread and freeze them. I put two or three of these heels into the food processor and use those bread crumbs instead. LOVED them.) Bread the tilapia sticks by coating in the seasoned flour then dipping in egg and finally coating in panko crumbs. Place the breaded sticks on a plate until all of the sticks have been breaded. Heat a large skillet with 2 tbsp of veg. oil over medium/high heat. When the pan is very hot it is ready for the fish. You will know it's hot when you put a wooden spoon handle into the oil and the oil bubbles, or it will sizzle when you flick water onto it. Place half the sticks on the pan and cook on each side until golden brown in color. Drain the fish sticks on a plate covered with a paper towel. Wipe out the pan, add the rest of the veg. oil and cook the second half of the fish sticks in the same way.
You can visit the site www.budgetbytes.com to see step by step instructions in photos.
I served this with homemade macaroni and cheese and sliced cucumbers. I was going to make a cucumber salad, but ran out of time and energy.
Shopping list: tilapia, flour, cajun seasoning, eggs, panko breadcrumbs, vegetable oil, boxed macaroni and cheese dinner or macaroni pasta, shredded cheddar cheese, milk, cucumber
Pasta Carbonara: Another cheap way to cook is by cooking with recipes that have eggs or bacon in them. If the recipe has both, then you are in for a delicious treat. I have made something like this before and loved that I found it on a site called www.cookingwithcaitlin.com It can be calorie dense, so just don't fill up an entire plate with it! Eat in moderation!
1 pound pasta
1 1/2 cups heavy whipping cream (I used milk watered down to cut back on the calories)
1 1/2 cups grated parmesan
3 eggs beaten (I only had 2 on hand and it turned out fine!)
3 tablespoons chopped parsley
2 teaspoons minced garlic
2 teaspoons dried oregano
1-2 teaspoons fresh cracked pepper
1/2 teaspoon salt
1/2 pound bacon
Fill one pot with water and place over burn on high heat. Slice the bacon strips into little pieces and cook in a non stick saute pan until the bacon is golden brown and crispy. Set aside. Add pasta to boiling water and cook as box instructs. Combine cream, parmesan, eggs, parsley, minced garlic, dried oregano, pepper and salt. When the pasta is finished cooking, drain the water, add the pasta bak to the pot, toss in your bacon and, stir in cream mixture. Serve the pasta hot.
Have a side salad and you have a great, homey, comfort food meal!
Shopping list: pasta (rotini, linguini, etc.), heavy whipping cream, grated parmesan (not the kind that comes in the green conainer), eggs, parsley, garlic, dried oregano, pepper, salt, bacon.
Saturday, March 23, 2013
I don't want to hear the words "Ear Infection" for a long time...
Dempsey has been a handful and a half. He has been incredibly fussy which has had us at the doctor twice in the past week, only to find out he's perfectly fine and his ears are clear. I was surely convinced his ear infection had not gone away, but instead I had two doctors, a husband, daughter, and son looking at me like, "What's up with this overreacting mom?" Sheesh, it's enough to put a wine glass in both hands and one around your neck.
Oh and let's throw in the fact that we are attempting to have second graders take their first official test on the computer this upcoming week. Whoever came up with this ingenious idea should be thanked and then held captive in a second grade classroom with no internet connection and attempt to have all the students log on and try to take an online test. I am just praying to the good Lord the internet is working perfectly and everyone remembers their log on names and password come Monday morning. Thank goodness Spring Break is only a week away.
In the midst of all the craziness, coming home to wonderful meals is one of the many highlights other than the hugs from my hubby and two little ones. Feel free to try some of the recipes and let me know what you think!
Chicken Fajitas adapted from Food Network magazine
These were easy and delicious! Corn tortillas make all the difference!
1 tsp chili powder
3/4 tsp ground cumin
salt and pepper
1 pound skinless, boneless chicken breasts
2 tbsp extra-virgin olive oil
2 bell peppers (any color) sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 tsp grated lime zest, plus wedges for serving
8 corn tortillas
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (I have no idea what this is, so I did not use it)
Preheat the oven to 425 degrees. Mise the chili powder, 1/2 tsp cumin, and 1/4 tsp each salt and pepper and rub on the chicken breasts.
Heat 1 tbsp olive oil in a large skilet over medium high heat. Add the chicken and cook, turning, until golden 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through 10 minutes. Transfer to a cutting board to rest, 5 minutes.
Meanwhile, heat the remaining 1 tbsp olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tbsp water. Season with salt.
Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, salsa, and cheese. Serve with lime wedges.
372 calories, 13 g fat, 75 mg cholesterol, 779 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein
Farfalle With Sausage, Tomatoes, and Cream found on epicurious.com
My husband complains that I don't make a dish more than once. That's not true, because I KNOW I have made this a few times since it's one of his faves.
2 tbsp olive oil
1 pound Italian sausage, casings removed (use any kind you like)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz, can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bowtie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (Who has this on hand? Not me. just use Parmesan)
Heat oil in a heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tendeer and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. (This seriously makes a huge difference in any pasta dish you make) Return pasta to same pot. Add sausage misture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serving, passing cheese separately.
Slow Cooker Chicken Adobo Recipe found on chow.com
This was yummy! I served it with rice (Basmati) and green beans.
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
Southwest 20 minute Noodle Bowladapted from Better Homes and Gardens cookbook
This was easy and fast. If you want it to be more filling add some cooked chicken or ground beef.
1 14 oz. can reduced sodium chicken broth or lower sodium beef broth
1/2 cup salsa
2 cups frpzen sweet peppers and onions. 2 3 oz. packages ramen noodles (any flavor, broken)
Corn chips
In a large saucepan combine broth and salsa. Bring to boiling. Stir in frozen veggies and noodles (discard seasoning packet). REtun to boiling; reduce heat. Simmer, covered, for 3 minutes or until noodles and vegetables are tender. Divide noodles and broth amond four bowls.
293 calories, 12 g fat, 0 mg cholesterol, 532 g sodium, 39 g carbohydrates, 3 g fiber, 8 g protein
Oh and let's throw in the fact that we are attempting to have second graders take their first official test on the computer this upcoming week. Whoever came up with this ingenious idea should be thanked and then held captive in a second grade classroom with no internet connection and attempt to have all the students log on and try to take an online test. I am just praying to the good Lord the internet is working perfectly and everyone remembers their log on names and password come Monday morning. Thank goodness Spring Break is only a week away.
In the midst of all the craziness, coming home to wonderful meals is one of the many highlights other than the hugs from my hubby and two little ones. Feel free to try some of the recipes and let me know what you think!
Chicken Fajitas adapted from Food Network magazine
These were easy and delicious! Corn tortillas make all the difference!
1 tsp chili powder
3/4 tsp ground cumin
salt and pepper
1 pound skinless, boneless chicken breasts
2 tbsp extra-virgin olive oil
2 bell peppers (any color) sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 tsp grated lime zest, plus wedges for serving
8 corn tortillas
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (I have no idea what this is, so I did not use it)
Preheat the oven to 425 degrees. Mise the chili powder, 1/2 tsp cumin, and 1/4 tsp each salt and pepper and rub on the chicken breasts.
Heat 1 tbsp olive oil in a large skilet over medium high heat. Add the chicken and cook, turning, until golden 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through 10 minutes. Transfer to a cutting board to rest, 5 minutes.
Meanwhile, heat the remaining 1 tbsp olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tbsp water. Season with salt.
Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, salsa, and cheese. Serve with lime wedges.
372 calories, 13 g fat, 75 mg cholesterol, 779 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein
Farfalle With Sausage, Tomatoes, and Cream found on epicurious.com
My husband complains that I don't make a dish more than once. That's not true, because I KNOW I have made this a few times since it's one of his faves.
2 tbsp olive oil
1 pound Italian sausage, casings removed (use any kind you like)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz, can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bowtie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (Who has this on hand? Not me. just use Parmesan)
Heat oil in a heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tendeer and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. (This seriously makes a huge difference in any pasta dish you make) Return pasta to same pot. Add sausage misture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serving, passing cheese separately.
Slow Cooker Chicken Adobo Recipe found on chow.com
This was yummy! I served it with rice (Basmati) and green beans.
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
Southwest 20 minute Noodle Bowladapted from Better Homes and Gardens cookbook
This was easy and fast. If you want it to be more filling add some cooked chicken or ground beef.
1 14 oz. can reduced sodium chicken broth or lower sodium beef broth
1/2 cup salsa
2 cups frpzen sweet peppers and onions. 2 3 oz. packages ramen noodles (any flavor, broken)
Corn chips
In a large saucepan combine broth and salsa. Bring to boiling. Stir in frozen veggies and noodles (discard seasoning packet). REtun to boiling; reduce heat. Simmer, covered, for 3 minutes or until noodles and vegetables are tender. Divide noodles and broth amond four bowls.
293 calories, 12 g fat, 0 mg cholesterol, 532 g sodium, 39 g carbohydrates, 3 g fiber, 8 g protein
Sunday, August 26, 2012
Foil Packet Cooking=AMAZING!
Yeah, I had a baby almost 7 months ago and these last 10 pounds just would not come off. Luckily, I am surrounded by lots of other ladies who have had babies in the past 4-5 months and were experiencing the same problem. They told me about this diet called the 17-Day Diet. It consists of 4-17 day diet cycles that you progress through gradually to get to your goal weight. I'm in the first cycle which is called Accelerate. I can eat any vegetable I want all day long, so I have had a salad for lunch almost everyday usually topped with some kind of lean protein: ground turkey, chicken, tuna, salmon. For breakfast, I'll eat two eggs with fruit and then dinner is usually some kind of lean protein with lots of veggies! I wanted to try something different when cooking all this protein. This is where the foil packets come in.
To make a foil packet, lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place on Grill!
We have used the packets to cook 4 different times this week and we are so hooked! We keep trying to find excuses to cook stuff in the packets on the grill. We made the garlic shrimp twice last week.
Garlic Shrimp
Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.
Dijon Chicken Breasts We LOVED this! I can't think of any other recipe I've made that made the chicken as moist as this recipe.
Combine 3 tablespoons olive oil with 1 tablespoon Dijon mustard and 3 tablespoons white wine. Stir in 1/2 tsp. each of onion powder, garlic powder, and poultry seasoning. Toss 4 chicken breasts with this mixture and place in four separate foil packets. Grill over medium-high heat, 12 minutes.
Sesame Fish
Combine 2 tbsp olive oil, 2 tbsp rice vinegar, 2 tbsp lite soy sauce, 1 tsp chopped garlic. Place tilapia on foil and pour mixture over fish. Sprinkle each fish with toasted sesame seeds. Grill over high heat, 10 minutes.
To make a foil packet, lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place on Grill!
We have used the packets to cook 4 different times this week and we are so hooked! We keep trying to find excuses to cook stuff in the packets on the grill. We made the garlic shrimp twice last week.
Garlic Shrimp
Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.
Dijon Chicken Breasts We LOVED this! I can't think of any other recipe I've made that made the chicken as moist as this recipe.
Combine 3 tablespoons olive oil with 1 tablespoon Dijon mustard and 3 tablespoons white wine. Stir in 1/2 tsp. each of onion powder, garlic powder, and poultry seasoning. Toss 4 chicken breasts with this mixture and place in four separate foil packets. Grill over medium-high heat, 12 minutes.
Sesame Fish
Combine 2 tbsp olive oil, 2 tbsp rice vinegar, 2 tbsp lite soy sauce, 1 tsp chopped garlic. Place tilapia on foil and pour mixture over fish. Sprinkle each fish with toasted sesame seeds. Grill over high heat, 10 minutes.
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