Sunday, October 23, 2011

Sunday, October 23, 2011

So, I thought I’d share my new recipes for the week.  My tilapia was a bust.  Honestly, I took one bite and almost gagged.  My husband ate his and said it wasn’t bad, but I think he was just being nice.  Either that or I just really don’t like fish or paprika.  So, I won’t be sharing that recipe.  But, if anyone has a good recipe for tilapia, please share.  I’m determined to like it.

I also made these new baked potatoes this week.  They looked and sounded awesome to me, but I was a bit disappointed.  They were good, but not quite as good as I expected.  Definitely worth a try if you’re looking for a new spin on potatoes, though.

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Olivia kept busy while I was cooking dinner tonight.  Hey, at least someone is finding a use for my spices.  Ha!

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Not sure what I’m going to make next, but I’m looking forward to some parmesan pretzel bites and also baked french toast.  Hoping I’ll have better luck with those. 


Jamie said...

I made this tilapia recipe last week and really liked it. I used some wild rice mix since I couldn't find the rice it said. I'm not sure this is diabetic friendly but it was good!

Crunchy Tilapia

Makes: 4 servings
Prep: 15 mins
Bake: 20 mins 450°F
Cook: 35 mins

1 cup wild rice and lentil blend (such as Rice Select)
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 tilapia fillets, about 6 ounces each (preferably U.S. farm-raised)
2 egg whites, lightly beaten
1 1/2 cups Progresso Lemon Pepper panko bread crumbs

1. In a medium-size saucepan, combine rice blend and broth. Bring to a boil. Stir and cook, covered, on low for 35 minutes or until tender.

2. Meanwhile, heat oven to 450 degrees F. Place a wire rack on a baking sheet and coat with nonstick cooking spray.

3. Dip fish in egg whites and then coat with panko. Place on prepared rack. Bake at 450 degrees F for 15 to 20 minutes, until fish is crispy and cooked through.

mint said...

don't like tilapia!!