Tilapia Nachoes

Savory Selections
Meal Plan Solution-7/21/07
Tilapia Nachos
Tangy Maple Salad with Pecan Crusted Chicken
Chocolate Raspberry Cobbler
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TILAPIA NACHOS
1 lb. Rojos salsa 8 oz. shredded Colby Jack cheese
1 1b. tilapia fillets (can be frozen)
Pour salsa on tilapia. Break up with spatula as it thaws & cooks. Cook through. Sprinkle cheese on top. Cover until cheese is melted. Serve warm with tortilla chips.
PECAN CRUSTED CHICKEN
vegetable oil for frying 1 1/3 to 2 lbs. chicken tenders
salt, pepper, garlic salt 1 C all purpose flour
2 eggs, beaten w/splash of milk or water
1 C plain bread crumbs 1 + C pecans, finely chopped
1/2 -1 tsp nutmeg 1 - 2 oranges, zested
Heat 1 1/2 to 2 in. of oil over med. heat. Season tenders to taste. Coat in flour, then egg, then bread crumbs combined with pecans, nutmeg & orange zest. Fry tenders in small batches for abt 6 to 7 min. Cool on paper towels.
TANGY MAPLE SALAD
1/4 C maple syrup juice of 1 navel orange
1/4 C extra virgin olive oil salt & pepper
1/4 C tangy BBQ sauce 6 radishes, thinly sliced
3 hearts romaine lettuce, chopped 6 scallions chopped
Combine maple syrup, BBQ sauce, orange juice & oil & seasonings in a blender. Combine romaine, radishes & scallions.Toss with 3/4 of the dressing. Top with Pecan Crusted Chicken tenders & drizzle with remaining dressing.
CHOCOLATE RASPBERRY COBBLER
1 chocolate cake mix 12 oz. raspberry pie filling
1 can Dr. Pepper
“Dump “ all ingredients in a dutch oven or 13 x 9 inch pan & bake in conventional oven at 350 degrees for about 40 min. Try cherry pie filling or add other fruit for variety.