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.

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
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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.

Alaska Salmon Bake with Pecan Crunch Coating

Savory Selections
Meal Plan Solution -09/19 & 09/20
Alaska Salmon Bake with Pecan Crunch Coating
Sweet and Sour Rice
Pineapple Upside Down Cake
Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard 6 lemon wedges
3 tablespoons butter, melted 5 teaspoons honey
1/2 cup fresh bread crumbs 6 (4 ounce) fillets salmon
1/2 cup finely chopped pecans salt and pepper to taste
3 teaspoons chopped fresh parsley
Preheat the oven to 400 degrees F (200degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Sweet and Sour Rice
1 c. sugar 1 1/4 c. pineapple juice
4 TB soy sauce ¾ 3/4 c. vinegar
6 TB ketchup 1 medium onion, minced
1 can crushed pineapple 3 c. instant rice
1 green bell pepper, minced
Combine pineapple juice, vinegar, and sugar and bring to a boil. Then add soy sauce ketchup, ketchup, pineapple, onion, and bell pepper. Bring to a boil. Add rice and allow to boil for 3-4 minutes. Cover and reduce heat until rice is tender and no extraneous liquid is in the saucepan, fluff and serve.
Pineapple Upside Down Cake
1 yellow cake mix and ingredients it calls for
1 can of pineapple 1 jar maraschino cherries
1 cube butter 1 c. brown sugar

Mix cake and set aside.

Melt butter in sauce pan add brown sugar and stir. Pour brown sugar mixture into the bottom of a cake pan. Place pineapple and maraschino cherries over mixture. Pour in cake mix. Bake at 350 for 30-35 minutes.