Green Chili and Quinoa Enchiladas

I was making these enchiladas last week. And I realized my brown rice was all the way downstairs in my storage room. But my quinoa was sitting on top of the fridge. I was way too lazy to walk all the way down stairs so I decided to substitute the quinoa instead. And it worked. It really worked! And was totally delicious. And now I feel super trendy because I used quinoa. 

These enchiladas turned out really good. They were a little spicy because I subbed 1 can jalapneos for my normal green chilis and they had a good ratio of creamy chicken and chili mixture to quinoa. 

Ingredients:

Filling:

2 chicken breasts, grilled and shredded

1 cup plain greek yogurt (or sour cream)

2 small cans chopped green chilis

1 small can chopped jalapenos (if you don't like the heat, you can just use another can of green chilis)

Mix all ingredients in large bowl, season with garlic salt and pepper as desired. 

1 cup shredded cheese

2 cups cooked quinoa (I do the rice cooker method and it turns out perfect every time)

8-10 tortillas

1 large can green chili enchilada sauce

Preheat oven to 400 degrees F. Grease a 9 x 13 pan and pour 1/2 cup of enchilada sauce on the bottom. Fill tortillas with chicken mixture, quinoa and cheese. Roll up and lay seam side down in the enchilada sauce. Pour an additional 1 cup of enchilada sauce over tortillas and top with cheese. Bake at 400 for 15-20 min. Switch your oven to broil and broil for 2-3 minutes until cheese on top is bubbly and starts to brown. 

Serve warm and enjoy!

Basted BBQ Chicken Salad with Cilantro Ranch Dressing

I made this salad last week and couldn't get enough of it. I told everyone about how amazing it was. And then they asked for the recipe... so I had to be on top of things and actually post about it. 

This salad is so delicious! And easy, you probably have most of the ingredients right now. You should make it for dinner tonight. And then tell all of your friends and they will want the recipe. 

We start with the chicken. If you don't have good chicken, you can't have an amazing salad. Now, if you are scared to try new things, go ahead and just grill the the chicken. But if you are brave and daring, try this way. It is called "basting" and it makes moist, flavorful chicken in only 45 minutes. You season and bake the chicken for 20 minutes and then brush on BBQ sauce every 4 minutes until it is done. A little bit of work? Yeah, but still worth it. 

You need the basics, the lettuce, tomatoes, avacados. Add some southwestern fun like black beans and corn. If you have tortilla strips, those would probably be great too. 

And then we get to the really good stuff. BBQ sauce and Cilantro Ranch Dressing! All that saucy goodness on those fresh veggies and yummy chicken. Dream come true!

BBQ Basted Chicken

Preheat oven to 350. Cut 3 chicken breasts in half and lay the 6 sections on cookie sheet lined with parchment paper/baking sheet. Drizzle with olive oil or spray with pam. Sprinkle with salt, pepper, garlic and paprika. Bake for 20 min. Take out and brush your favorite BBQ sauce on each piece every 5 min. After 5 or so brushes, take chicken out and chop into bite sized pieces. 

Salad

1 head romainne lettuce, chopped

2 roma tomatoes, chopped

2 avacado, chopped

1 can corn, drained

1 can black beans, rinsed and drained

tortilla strips 

Sauces

BBQ sauce

Cilantro Ranch: Combine the following in blender: 1 cup mayonaise, 1 cup milk, 1 packet/3 TBSP Ranch Dressing Mix, 1 bunch fresh cilantro. Thicken with mayo or thin with milk as desired. 

Honey Almond Chia Seed Pudding with Strawberries

I first had this little guy at a work retreat.  One of our chefs brought it as an example of a creative way to use a healthy grain. She gave a presentation about how to use quinoa in salads and incorporating millet and farro in soups and such. It was a cool presentation, but this visual aid was my favorite. And the best part? It is so stupid easy to make. 

Chia seeds do this really cool thing when they get wet. They expand and form a jelly like coating that instantly thickens whatever they were added to. I love them in my smoothies or you can even add them to plain water. They remind me a bit of tapioca, so if you are not a tapioca pudding fan, you probably wont like this. Just a heads up. 

And like with most of my recipes, it is easily adapted to fit your dietary needs and taste preferences. But here is how I made it, and it turned out delicious. 

Ingredients:

1 cup Honey Greek Yogurt (I recommend Greek Gods brand)

3/4 cup Vanilla Almond Milk (unsweetened)

2 Tablespoons whole chia seeds

1/2 cup sliced strawberries

1 Tablespoons honey

2 Tablespoons sliced/slivered almonds

Directions: 

Combine yogurt, milk and chia seeds in bowl. Mix well and let sit for 10 min. In a separate bowl toss strawberries and honey and let sit. When ready to serve, spoon pudding, strawberries and almonds in to a bowl, parfait style if you want. Enjoy!

Salmon and Veggie Stir Fry

A few months ago my sister in law and brother in law came for dinner. We cooked some fish, threw together some veggies and added a little this and that. And it was delicious. So we decided to try and recreate it for this week's "Healthy Recipe of the Week". I messed with the amount of veggies and I like a lot of sauce to go with my rice, so I made more of that too. As with all my recipes, it is easily adapted and changed to fit your taste bud's desires.

Salmon and Veggie Stir Fry

4 pieces salmon (4oz)

Dash of olive oil

1 yellow squash, chopped

1-2 zuchinnis, chopped

1/2 yellow onion, chopped

1 red bell pepper, chopped

1 cup carrots, chopped

1/4 cup hoison sauce (found in most grocery stores)

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

2 Tablespoons grated ginger (try freezing it and zesting it with a zester)

A dash of red pepper flakes

2 cups Brown Rice, for serving

Heat pan to medium heat, add oil and cook salmon. Break in to pieces. Add all veggies and sauce ingredients stir well. Cover and let cook for 5-7 minutes until veggies are al dente. Serve warm over rice. Serves 4. (300ish calories per serving!)

Brown Rice Enchiladas with Black Bean Sauce (Updated Version)

Brown Rice Enchiladas with Black Bean Sauce

Sauce:

1 (4oz) can green chiles                                           

1 can black beans, undrained

1 can vegetable (or chicken) broth                    

1/4 yellow onion, diced

2 cloves/teaspoons minced garlic                                      

1 bay leaf

Optional: 1/2 (4oz) can jalapenos (if you like it spicy)

Saute onions in oil until soft and translucent. Add all other ingredients and bring to a boil. Reduce to a simmer for minimum 5 minutes or 15 minutes if you have the time. Remove from heat and pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1/4 chopped yellow onion                         

1 (4oz) can green chilis (sub for jalapenos if you like more spice)

1/2 cup cooked vegetable of choice (diced sweet potato, chopped kale or corn are great options)

1/2 c lowfat cottage cheese  

1/2 c feta cheese or goat cheese

2 c cooked, brown rice

Saute onions until soft, add green chilis, cooked vegetables, cottage cheese and feta cheese. Stir until just combined and then turn off heat. Add rice and mix well. 

To make:

Flour tortillas

Monterrey Jack or Colby Jack Cheese for sprinkling

Chopped cilantro, to taste

Spray 9x13 pan with cooking spray. Pour thin layer of Black Bean Sauce in the bottom of the pan. Assemble enchiladas by filling tortilla with filling, sprinkling with Colby Jack cheese and rolling. Place rolled and filled tortillas into the pan. Pour more Black Bean Sauce over all tortillas until well covered, sprinkle with a little cheese.  Bake at 375 for 25 min. Sprinkle chopped cilantro and serve warm. 

One Tasty Salad

Do you remember when you used to go play at a friends house and you were there around dinner and so the mom would invite you to stay? And then you would have to borrow the phone (house phones of course) and call your mom and ask if you could stay for dinner. Good times.

This recipe reminds me of eating at my childhood friend's house. They used to have this salad at almost every meal. To be honest, it was good, but not my favorite as a kid. But as I got older and wiser, I really came to love it. What really makes this salad is the dressing. It is simple, easy to adapt to your tastes and very healthy. Give it a go.

Salad:
1 head Red or Green Leaf Lettuce (chopped)
1- 2 tomatoes, large dice
1 avocado, sliced
1/8 red onion, thinly sliced

Dressing:
1 Tbsp lemon juice (FRESH!)
1 Tbsp olive oil
2 tsp red wine vinegar
2 tsp balsamic vinegar
1 tsp garlic salt
2 tsp dried parsley
1 tsp black pepper

Whole Wheat Kernel Buttermilk Pancakes in the Blender

These are pretty wonderful pancakes. My mom found the recipe just a little while ago and every time we come home to visit she makes them for us. There are only a few ingredients and making them in a blender means they take no time at all.

These pancakes work best if you have a high powered blender (my Blendtec is pretty much the most amazing thing ever), but I think they will be ok in a normal blender. 

Whole wheat kernals make these pancakes rich and almost nutty. I assume you can buy them at a grocery store, or at least a healthy food store. I stole mine from my mom.... so I am no help.

The recipe makes the batter quite thick, which I enjoy, but it does mean you have to spread the batter yourself with a spoon. If you don't want to worry about this and enjoy thinner pancakes, go ahead and add a little more buttermilk. 

Wheat Kernel Buttermilk Blender Pancakes

1 cup whole wheat kernels

1 1/2 cups buttermilk

1/2 tsp. salt

1 tsp. baking soda

1-2 Tbsp sugar

1/3 cup vegetable oil

1egg

Combine wheat kernels and buttermilk in blender. Blend on high for 60 seconds, until mixture is smooth. Add remaining ingredients and blend for an additional 30 seconds on high. Pour or scoop batter on to butter greased skillet. When small bubbles begin to form on pancake, flip over and cook for another 30 seconds. Serve warm with butter and syrup. 

Creamy Parmesan Tilapia

According to "Women's Health Magazine" Tilapis is only the 14th healthiest fish to eat. Apparently they say Catfish is #12... So I don't know if I trust them. In any case, most people agree that fish in all forms is still pretty great for your heart and has omega 3s  and good stuff like that. Anyways, I use Tilapia because it is cheap. If you are feeling rich, go ahead and try this recipe with Salmon or Mahi Mahi.

I think I first saw this recipe on Pinterest. It was originally a recipe for chicken, and since it worked so well with the chicken, I thought I would give it a try with fish.

No pictures yet, I will put them up as soon as I make it again.

Ingredients:
4 Tilapia Fillets
1 cup Mayonnaise*
1 cup Parmesan Cheese
Dash of Garlic Salt
Dash of Pepper
3/4 cup Italian Breadcrumbs

Spray an 8X8 baking dish with cooking spray. Lay Tilapia in bottom of pan.
 In separate bowl, mix mayonnaise and Parmesan cheese. Spread mixture over the top of fish, covering fish completely. Sprinkle bread crumbs over cheese mixture and top with garlic salt and pepper to taste.
Bake at 400 degrees for  12-14 minutes, until breadcrumbs begin to brown and fish flakes easily.

*Substitute Plain Greek Yogurt for healthy dish

Brown Rice Enchiladas with a Black Bean Sauce

So remember my awesome friends who I grew up with? The ones who gave me the best salsa recipe ever and the delicious Black Bean Soup? Well I have yet another wonderful recipe from them. And I don't know the official nutrition facts on this recipe, but I am willing to assume it is at least kind of healthy because everything the Collet's make is healthy.

I made these as part of our "Vegetarian Project" and they got very positive reviews from the boys. A quote from one of them: " I can't believe these don't have meat in them, they taste so good". That is a huge deal, in case you didn't know.

They take a little bit of prep work and a little bit of time, but they are delicious. My only regret is that the pictures didn't turn out any better... Oh well, make them yourself and you can take a better picture for me to use.

RICE ENCHILADAS W/ BLACK BEAN SAUCE

Sauce:

1 can green chiles                                           

1 can black beans, undrained

1 can vegetable broth                    

 ½ c chopped onion

2 cloves garlic                                      

1 bay leaf

3 Tbsp hot sauce

Combine in saucepan and bring to boil. Reduce to a simmer and let simmer 5 minutes. Pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1 c cottage cheese  

½ c sour cream

½ c feta cheese

Blend in blender.  Then stir in:

¼ c onion                         

1 chopped seeded jalapeno

2 c cooked, brown rice

2 Tbsp hot sauce (optional)

To make:

6 Flour tortillas

¾ cup Monterrey Jack Cheese

Chopped cilantro, to taste

Fill 6 flour tortillas (or 10 corn tortillas) with rice/cheese mixture, roll and place in 9 X 13 dish coated with cooking spray.  Pour about half of the black bean sauce over tortillas; cover and bake at 350 for 25 min.

Uncover, sprinkle with Monterrey Jack cheese.  Bake 5 more minutes or until cheese is bubbling.

Serve warm with cilantro for topping and the rest of the black bean sauce for pouring on top. 

Black Bean Soup

I love posting recipes because I  try to remember where I got them and what memories are associated with them. A lot of my food memories involve my two best friends who were sisters. I guess we did a lot of eating together. 

This soup recipe is one of their's and reminds me of "staying for dinner" at their house. They always had a fruit salad at dinner, which was awesome because I thought fruit salad was dessert. I still remember their vinyl tablecloth and dishware. I was so sad when they moved my senior year of high school, and so happy when we became roommates in college. I still call and ask them for recipes of dishes I remember having at their house. This is one of my favorites. It is so quick and easy and super tasty. 

Black Bean Soup

Collet Family

1 c salsa 

2 (15 ½ oz) cans black beans, drained and rinsed

1 can chicken broth

1 t lime juice

2 T chopped fresh cilantro

Sour cream to garnish

Tortilla chips

Heat salsa over medium heat, stirring often, for 5 min. Stir in beans and broth. Boil, then lower and simmer for 15 minutes.

Ladle half of the soup into blender and puree. Return pureed soup to pot. Stir in lime juice & cilantro just before serving. Serve soup warm w/ dollop of sour cream. Eat w/ tortilla chips. Makes 4 servings.

Tortilla Soup

My friend and I had this tradition in high school. We called it Tortilla Soup and Secrets. We would eat tortilla soup from the night before on my bed and talk. And that was all, and it was awesome. 

This soup is awesome. It is tasty and easily adaptable. You can substitute low sodium, or low fat ingredients if you want. Or just enjoy it in it's full fat glory. Don't worry, it's still healthy.

Tortilla Soup
From the kitchen of Fern Woodbury


In a large pot, combine the following:
4 cups chicken broth
1 cup cooked chicken, cubed or shredded
1 can Rotel tomatoes
2 cans (16oz each) whole peeled tomatoes, blended until pureed
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic

Bring to a boil and then reduce heat to a simmer for 20 to 30 minutes. Garnish with toppings and enjoy,

Optional Toppings:
Cheese- cheddar, monterrey jack, pepper jack, colby
Sour Cream
Avocado
Tortilla Chips
Salt to taste

College Friendly: Lemon Garlic Tilapia

I was on the phone with my mom the other day and she asked for some easy, healthy recipe ideas for my brother heading back to college. Apparently there are a disproportionate amount of desserts on my blog...  Which sparked an idea for a project! A collection of recipes that have 5 or less ingredients, are budget friendly and healthy. Fun, right?

This is  my first attempt, and here is the breakdown:

Tilapia has low calories, omega 3, vitamin B12 and plenty of potassium. Lemons are immune boosting and have lots of vitamin C. Garlic apparently prevents cancer. So healthy.

Lemons are about 50 cents each, Tiliapia is just over a dollar a fish and garlic is pennies. So cheap.

And easy. Assuming you already have salt and pepper, the only ingredients you need are
1 tilapia fillet
1 lemon
2 tsps of minced garlic (or 1 tsp garlic powder)
2 Tbsps of olive oil
1 Tbsp dried parsley

Here is what you do. Line a pan with tinfoil (to make clean up easier).

Squeeze 1/2 of the lemon into the pan, drizzle with 1 Tbsp olive oil, add 1 teaspoon garlic, 1/2 Tbsp parsley and a dash of salt and pepper.

Lay tilapia in the pan and add remaining lemon, olive oil, garlic, parsley, salt and pepper. If you want to you can add some lemon zest or lemon slices.

Broil at 400 degrees for 7 to 9 minutes.

Serve with rice and vegetables.

Crustless Quiche

A quiche is the perfect brunch item. It is savory, it looks great and it is so very versatile. The hardest part is making the pie crust for the bottom. So I just skip that step. And guess what? It still turns out delicious.

This quiche doesn't have a recipe. It has guidelines. That way it is totally customizable. Which apparently is not a word.

1. Preheat oven to 400. Spray a quiche/tart/pie pan with non stick cooking spray

2. Pick 1/2 cup meat. Try sausage, bacon, ham, turkey or not at all. Cook it in small pieces and put in quiche /pie pan.

3. Pick 1/2- 1 cup veggies. I would try a combination of some of these: spinach, kale, zuchinni, onion (red or yellow), mushrooms, bell peppers or artichoke hearts. Saute your veggies in a little olive oil and add to meat.

4. Over the veggies and meat pour the following: 4-6 eggs and 1/3 cup dairy (milk, half and half, heavy cream)

5. Add some spices: salt, pepper, garlic, basil, chili powder, parsley, oregano etc

6. Sprinkle with 1/4 cup cheese: cottage cheese, cheddar, mozarella, swiss, pepperjack, parmesan, feta, smoked gouda, and so on.

Bake for 25-30 minutes until cheese on top is bubbly and browning.

The real trick to this is choosing the right combination. Some things just taste better together. Here are some good combinations if you needed ideas.

Italian: Italian sausage, onion, mushroom, basil, garlic, oregano with mozarella and parmesan.

Mediterranean: Zuchinni, onions, asparagus, mushrooms, sauted in balsamic vinegar, rosemary, oregano and feta.

Country: Bacon, ham, potatoes(baked), onions, cheddar

Lorraine: Bacon, onions, cayenne pepper,  swiss

Spicy: Hot sausage, spinach, jalapenos, onions, cayenne pepper, pepperjack cheese

Collet Salsa

I had some really amazing friends growing up. They were sisters, which was cool. And we lived on the same street, which was convenient. And their dad made the most delicious salsa ever, which is awesome.

I got special permission to share the recipe, so enjoy!

Dallas Collet's Famous Salsa

1 large can whole, peeled tomatoes

1-2 serrano peppers, depending on desired heat

1/2 white onion

dash garlic salt

dash pepper

1/2 green bell pepper

1 bunch cilantro

1 Tablespoon fresh lime juice

Sometimes a little fresh garlic too

Dice (or food process) serrano, onion, bell pepper and cilantro very fine. Combine with tomatoes in blender and pulse or blend until deisired consistency. Add salt, pepper and lime juice to taste. 

Asian Lettuce Wraps

To finish off my kick of Asian recipes I bring you, P.F. Chang's inspired lettuce wraps. I have only been to PF Chang's once, and it was few years ago so I couldn't really tell you if these taste like the real thing. But I can tell you that these are delicious.

We start with this luscious, beautiful thing called Butter Lettuce. This particular lettuce came from our bountiful basket, courtesy of Jake and Richelle who picked ours up for us. Isn't it beautiful? I hear you can also use something called Bib lettuce.

We fill it with a tasty combination of chicken and mushrooms with a nice crunch of water chestnuts. This savory filling has been cooked to perfection with an assortment of asian spices and sauces.

Asian Lettuce Wraps

Ingredients: 

1 head butter lettuce (10 leaves)
1 pound ground chicken breast
1/2 large onion, chopped
1 Tablespoons minced garlic
2 Tablespoon soy sauce
4 Tablespoons hoisin sauce
1 Tablespoon fresh ginger
1 tablespoon rice wine vinegar 
1 teaspoon chili powder
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 cup chopped mushrooms
2 teaspoons Asian sesame oil

Directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili powder. Cook until the meat is crumbled and brown. Add water chestnuts and mushrooms.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. 

Baked Crab Wantons

This last week I have been on an Asian food kick. I love Asian foods but have always been a little afraid to try and make them on my own. After a complete and utter failure at trying Orange Chicken in the crock pot, my fears were further confirmed.

This last week has renewed my hope however as I have found some tasty and easy oriental food to try out. This first recipe was an appetizer I made for the fireworks party up in Bountiful.

I tried the recipe a couple different ways and found a winner. The plate of wantons was empty in seconds, and they got pretty good reviews. And so without further ado, Asian Kick Recipe #1

Baked Crab Won Tons (Rangoon)

Ingredients:

1 can (8 oz.)? white crabmeat, drained and chopped
1 package cream cheese (8oz), softened
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
5 green onions chopped

A dash or two of garlic salt
fresh ground pepper to taste
24 won ton wrappers

Directions:

1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick cooking spray.

2. In a medium bowl, combine crab meat, cream cheese, mayonnaise, Worcestershire sauce, ½ of green onions, garlic salt, and pepper. Mix until well combined.

3. Push 1 won ton wrapper in each mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Spray all wantons down with cooking spray. Bake empty wantons for 10-15 minutes, until edges are lightly browned and bottoms look baked.

4. Fill the center of each won ton cup with crab mixture. 

5. Bake an additional 10-15 minutes or until edges of cups are golden brown and filling is heated through. Top with additional green onions and serve. 

*Note: It may be tempting to just fill the crab mixture in the unbaked wanton wrappers and bake it all at once. I tried this. I ended up with soft wantons. I guess they tasted ok, but there wasn’t that lovely crisp and crunch that you need in a wanton. 

Thai Chicken Noodle Salad

We have officially moved out of our old apartment! I would say that we have moved in to our new place, but I am holding off on declaring that until we have unpacked a few more boxes. Our living room currently looks like we are hoarders. I might post some before and after pictures. 

Luckily we have unpacked a couple of our kitchen boxes and I found some time to make one of my favorite recipes. It's an Asian inspired chicken salad with angel hair pasta and a super awesome dressing. I got the recipe from my mom who got it from a friend who cuts our hair. I love recipe sharing. And friends.

In other news, Matthew has been down to Moab twice this week (rescue missions both times). I never really like it when he is out of town, but because of our lack of TV combined with our lack of internet I got quite a few boxes unpacked. It's amazing how productive I become without technology. 

I hope everyone is enjoying summer as much as I am, if not you should make this salad. It is a perfect summer food. 
p.s. We are going to the Avengers tonight with Mark and Neeley! I will tell you what we think. 

Thai Chicken Noodle Salad 

 from Kristen Powell

4 chicken breasts, grilled and shredded or sliced thin 

1 lb angel hair pasta, cooked al dente

1 tsp sesame oil, toss w/ pasta after cooking

1 cucumber, sliced thin

Bean Sprouts

Green onions, sliced

Cilantro, chopped

Peanuts, chopped

Dressing – blend the following:

¾ cup rice vinegar

½ cup soy sauce

3 Tbsp sugar, (honey would work too)

2 Tbsp sesame oil

2 Tbsp minced fresh ginger

1 tsp crushed red pepper (or less if you don’t like the heat)

2-3 tsp minced garlic depending on your preference

Prepare ingredients and arrange in separate bowls.  Let everyone make their own salads – starting with the noodles on the bottom and topping with the dressing.  

* A note about ginger: it is from this friend that I first learned the wonders of frozen ginger. If you keep your ginger in the freezer, not only does it last much longer, but it makes it possible to zest the ginger/ grate it on a fine cheese grater. Try it, you will never mince ginger again. 

Parmesan Crusted Tilapia

I am trying to be healthier. Eat vegetables, fruits, drink water, not eat cake, all that jazz. To motivate myself I teamed up with my sisters in law and mother in law in a little competition. We get points every day for healthy things (drinking water, running, getting sleep) and lose points for unhealthy things (soda, treats, watching tv). It has been pretty fun, and a little hard too. I don't think I realized how much 8 full glasses of water is. Or how it might affect the bladder. Try it sometime.

In my effort to be healthy I made some fish, thats healthy right? Problem is, the first time I made this it was kind of ugly. I guess it tasted ok, but I didn't even bother taking pictures because it was funny looking (croutons do not turn into a fine breadcrumb when you crush it with your hands). So I tried again last night. Used a blender to crush croutons. And added a tomato so I would get a point for a vegetable. Give it a go!

Parmesan Crusted Tilapia

4 tilapia fillets
1egg
2 T Italian Dressing
1tsp fresh garlic
1T Italian Seasoning
1 cup crushed croutons (again, try the blender)
1/2 cup fresh grated parmesan cheese

Pasta Dish

1 cup penne noodles
1/4 cup italian dressing
2 T balsamic vinegar
2 tomatoes
1/4 cup parmesan cheese
2 T fresh basil
1/2 cup fresh baby spinach ( I didn't have this, but I am sure it would taste awesome in this recipe)

For Tilapia: Mix egg and italian dressing. Blend croutons, italian seasoning and parmesan cheese until fine. Dip fish one by one into egg mix and then coat completely in crouton crumbs. Lay in buttered baking dish (or olive oil). Bake at 400 F for 10-15 min.

For Pasta: Boil noodles until al dante, drain and return to pan on medium heat. Add italian dressing, vinegar and parmesan. Just before serving toss diced tomatoes and spinach in with basil. Eat.