Tilapia Nachoes

Savory Selections
Meal Plan Solution-7/21/07
Tilapia Nachos
Tangy Maple Salad with Pecan Crusted Chicken
Chocolate Raspberry Cobbler
––––––––––––––––––––––––––––––––––––––––––––––––––––
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.

Havarti Fish Fillets

Savory Selections

Meal Plan Solutions - 2/22/08-2/23/08
Tilapia or Cod Fillets
Oven Roasted Asparagus & Red Potatoes
Spinach Tangerine Salad
Bakery Fresh Banana Bread
____________________________________________________
Havarti Fish Fillets
1-1/2 lb. ocean perch, cod or tilapia fillets, 1 inch thick
1/3 C butter or margarine 1/2 C chopped celery
1/4 C chopped onion 1 T flour
1 C chopped tomato lemon
8 oz. Deli Harvarti cheese with dill, cut up.
Broil fish 5 to 6 minutes on each side or until fish flakes easily with fork, brushing frequently with 3 T of the butter, melted. Cook & stir celery, onion & green pepper in remaining butter. Blend in flour. Stir in tomato and Havarti. Stir on low heat until cheese is melted. Sprinkle fish with lemon juice. Serve cheese over hot fish. Note: Can cook fish with asparagus and red potatoes in oven - see below.
Roasted Asparagus & Red Potatoes
1 lb. small new potatoes, scrubbed clean and halved
1/2 lb. med. asparagus, diagonally sliced in 1”long
1 T chopped fresh dill 2 T olive oil
1 strip of lemon zest 1 small garlic clove, chopped
1/2 t salt Freshly ground pepper
2 fish fillets (10 oz each), cut about 1-inch thick (if desired)
1 lemon, cut into large wedges
Coat potatoes with olive oil & arrange cut side down in shallow baking dish & roast for 10-12 min. on each side at 400 degrees F. or until the potatoes are brown. Remove from oven. Toss asparagus with dill, lemon zest, garlic, salt & pepper. Add to the potatoes. Add fish if desired. Return to the oven & roast for 10-12 min. or until the fish is just cooked through. Top fish with lemon juice & dill Havarti sauce just before serving. (See Havarti Fish Fillets)
Spinach and Tangerine Salad
8 C young spinach, torn into bite sized pieces
1 bunch green onions, sliced 1 C dried cranberries
4 seedless tangerines, peeled and separated into sections
1/2 C olive oil 1/3 C balsamic vinegar
salt and pepper
Combine spinach, onions, tangerines and cranberries. Whisk together oil & vinegar & toss with salad just before serving. Salt & pepper to taste.
Fish in Roasted Red Pepper Sauce
1 lb tilapia or cod fillets 1/4 C flour
1/4 C Italian dressing 1/2 C sliced onions
2 oz cream cheese, softened 1/4 C chicken broth
1/4 C roasted red peppers 1 clove garlic, peeled
2 T chopped cilantroCoat both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 minutes on each side or until fish flakes easily with a fork. Place cream cheese, red peppers, broth & garlic in a blender; cover & blend until smooth. Bring to a boil in a medium saucepan. Reduce heat to low, simmer 5 minutes, stirring occasionally. Top fish with the cream cheese mixture & sprinkle with cilantro.

Italian Pasta Bake

Savory Selections
Meal Solutions- 09/26 & 09/27
Italian Pasta Bake
Quick Double Chocolate Tiramisu
Best Italian Dressing over salad
Garlic Bread
Italian Pasta Bake
1 bag noodles (any noodle is fine)
1 can HUNT”S Four Cheese Spaghetti Sauce
1 can WF diced tomatoes 2 lbs. ground beef
I med onion, chopped dash of rosemary
1 c. mozzarella cheese, shredded 2 tsp parsley
4 tsp, garlic salt 2 tsp oregano
4 tsp. Italian Seasoning 1 tsp. pepper
Brown hamburger with onion. Add HUNT”S spaghetti sauce and diced tomatoes. Boil Trio- Italiano. Then add all spices to sauce and allow to simmer until pasta is al dente (about 10 minutes.) Mix pasta and sauce together and place in cake pan. Cover with mozzarella cheese & bake at 350 for 8-10 minutes or until cheese is melted and bubbling.
Quick Double Chocolate Tiramisu
2 TB unsweetened cocoa powder, plus more for garnish
1 1/2 c. heavy cream 3/4 c. sugar
4 oz. Hershey’s Dark Chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
24 ladyfinger cookies (from a 7-ounce package)
In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream & chocolate; microwave in 1-minute increments, & stir until melted. Cool to room temperature. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese & sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling. Cover tiramisu, & refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
Best Italian Dressing
1/2 cup white wine vinegar /3 cup water
1/3 cup vegetable oil 1/4 cup corn syrup
2 1/2 tablespoons grated romano cheese
2 tablespoons dry pectin
2 tablespoons Egg Beaters egg substitute
1 1/4 teaspoons salt 1 teaspoon lemon juice
1/2 teaspoon minced garlic pinch dried oregano
1/4 teaspoon dried parsley flakes
1 pinch crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens.

Quick and Easy Conference Meal

Savory Selections
Meal Solutions-October 3&4
Quick and Easy Conference Meal
Simple Slow Cooker Pot Roast
Parmesan Baked Potatoes
Easy Herbed Bread
Chocolate Chip Cookies from Bakery
Simple Slow Cooker Pot Roast
3-4 lbs. Sirloin Tip Roast
1 pkg. onion soup mix
1 pkg. dry ranch dressing mix
1 pkg. dry Italian dressing mix
Place all ingredients in crockpot; cover meat with water. Cook on high for 2-3 hrs. Keep warm until ready to serve. Best cooked all day.
Parmesan Baked Potato
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender.
Easy Herbed Bread
12 Terrel’s White Roll and Scone Dough
1/4 c. extra virgin olive oil
2 TB shredded Parmesan Cheese
1/2 tsp. Basil½ 1/2 tsp. Oregano
1/2 tsp. Rosemary 1/2 tsp. Sage
1/2 tsp. Parsley
(2 1/2 tsp. Italian Seasoning can be used in lieu of all the other seasonings.)Allow Rolls to rise for 30-45 minutes. Combine all herbs together. Press rolls down with hand then drizzle with olive oil, sprinkle with parmesan cheese and herbs. Cover. Allow to rise an additional 45-60 minutes. Preheat oven to 375. Bake until golden brown, 30-35 minutes. Serve warm & dip in olive oil