Baked Tilapia

We have enjoyed eating healthier and this meal is well on the way for a healthy lifestyle!!

I prefer fresh Tilapia unfortunately it is not always in season- or the price I would like to pay. I do buy it in the frozen section pre-packaged. They come in individually wrapped fillets.

You can bake or grill how ever you prefer. I simple take the Fillet out of the package and place in the pan- season both sides with my own homemade seasoning and fresh black pepper. I then squeeze fresh lemon or sprinkle a little lemon juice over the top of fillet.

Then bake at 375 degrees for 30 minutes turning the fillet once. Fish will crumble apart when it is done. Testing it with a fork to see if it is done by simply cutting it will work. Fish will be a nice brown color like picture above.

If you are grilling the fish you can use and indoor grill pan. I season it the same and then place it in pan- flipping it every 5 minutes until nice and brown and done.

They also sell Salmon the same way- another great fish to try!!! One of our favorites too!!

*5 Trips back to the kitchen.

Mashed Sweet Potatoe

We love some Sweet Potato in our house. This is one of my favorite sides to fix and EAT!!!


Sweet Potatoes are very healthy for you......and Very easy!

3 large sweet potatoes
2 tsp ground Cinnamon
butter
2 TBSP brown sugar
1/4 cup of pet milk

Wash, peel and cut your potatoes into cubes. Then place in pot- fill with water to top of potatoes. Place pot on High and allow to come to a rolling boil. Boil until potatoes are tender. {to check- stick a knife into potato and if it is tender or falls apart- it is done}
Drain water. Mash potatoes with potato masher or using electric beater. Add milk, butter, Cinnamon and sugar and mix again. Mix well and if needed add more to taste.
You can add marshmallows also to hot potatoes for a topping. Of course Sweet potatoes are much healthier than white- but adding extra sugar takes away from the healthy factor.

*5 trips back to the kitchen

Good Seasoned Roast

Large Beef Roast
season salt
black pepper
minced garlic
Worcester sauce
beef bouillon granules (spoon full or two)
1 package of onion soup mix
*optional* fresh pealed Potatoes and carrots

Pre- heat oven to 350*

Rub roast with season salt & pepper. Then I like to turn a skillet on high and sear both sides of the Roast, just for a minute or too. If I don't have time to do that- I just rub the seasoning in and put it in the pot. Either way- it is good. Place the Roast in Large Roasting pot- then add minced garlic, a tablespoon of Worcester sauce, and bouillon granules. Peal some potatoes and carrots add to the pot and then sprinkle the onion soup mix. Fill water to the top of Roast- you can use beef broth if available.

Cook for 4-5 hours until tender.

Perfect for Sunday lunch.

Left over roast- cut up and add BBQ (barbecue) sauce the next day for sandwiches.

*If you choose you can cook in a crock pot all day for 6 hours on High or 12 hours on Low.*

*5 trips back to the kitchen*

Paula Deen's Pumpkin Gingerbread Trifle

I made this for our annual Thanksgiving Meal at church- GREAT alternative to Pumpkin pie!!

Two 14- ounce packages gingerbread mix. (ok- I cheated I bought some gingerbread cookies from our local Bake Shop that has OUT OF THIS WORLD gingerbread men!!!)
One 5.1 ounce package cook- and serve vanilla pudding ( I used French Vanilla)
One 30 ounce can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon ( I used cinnamon )
One 12 ounce carton Cool Whip
1/2 cup gingersnaps (optional) ( I forgot!)

Bake the gingerbread according to the package directions; cool completely. Meanwhile prepare the pudding and set aside to cool. Stir pumpkin pie filling, sugar, and cinnamon into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of cool whip. Repeat with the remaining gingerbread, pudding, and cool whip. Sprinkle the top with crushed gingersnaps if desired. I sprinkled mine with fresh grated cinnamon. Refrigerate overnight. Can be layered in a punch bowl.

Here is a link to see what Paula's looked like......well mine may not have looked that good- but MAN it tasted AWESOME!!! Not to mention the bowl that I used from Pampered Chef was either FREE or major discount- from my last party!!!

*5 trips back to the kitchen!!

Baked Pork Chops

My husband is a HUGE fan of Pork Chops.....although now that we are eating healthier. I have been baking them instead of FRYING!! Here is how I do it.

4-5 pork chops (variety of cuts & styles...we like the bone in Loin chop)

1 package of Hidden Valley Ranch Package

2 cups of plain bread crumbs (they are on the baking isle with flour & sugar- for years I had no clue you could buy them already made.....I would toast bread & crumble! HA!)

Mix Ranch mix & bread crumbs together in a Ziploc bag. Place pork chops one at a time in the bag and shake.....(yes this is shake & bake- my style)

Then place eat pork chop in 11x14 pan. Once all pork chop are coated and place in pan. Bake on 350* for 30 minutes- covered with foil. Then remove foil and bake for 10-15 minutes more.

*Rating....5 trips back to the kitchen*

String Veggies

The other day I ordered a grilled chicken breast at a restaurant. On the side it came with veggies. They were very thin sliced and just a different way to cook such great tasting veggies.

I have been looking for a different way to cook squash & zucchini.....since we love the veggies- I seem to cook them a lot. Just looking for different ways. At first I used my grater....then I thought they were too thin- so I cut them up very thin.

Here is what I did.


2 yellow squash
2 zucchini
3 carrots
1 plastic bag (Ziploc)
1 TBSP Extra virgin olive oil
1 TBSP your favorite season salt

Cut all veggies up as you would homemade french fries. In long strips about 1/4 inch thick and 3-4 inches long.

Place all veggies in a plastic bag and then add oil & season salt. Seal bag well- and shake well, coating all veggies with salt & oil.

Remove from bag and place in a 13x9 pan and bake until veggies are tender- or you liking. I baked mine for 30 minutes.

*Rating...4 trips back to the kitchen*

Beef Lombardi

I attended a ladies luncheon at a church here in town. My friend Crystal and I begged for the recipe.....of lasagna we thought?? My friend Debbie C gave us this recipe....it is WONDERFUL!!

You can make it spicy or not as spicy how ever you like the taste. I have modified it a little from the original recipe to make it easier.



1 lb. of ground beef
1- 14 ounce can chopped tomatoes
1-10 ounce can of Rotel tomatoes (for not as spicy use Italian seasoned diced tomatoes)
2 tsp sugar
2 tsp salt
1 tsp pepper
1 6 ounce can tomato paste
1 tsp Italian seasoning
1- 6 ounce package of medium egg noodles
6 green onions- chopped
1 cup sour cream
1 cup of shredded cheddar cheese
1 cup of shredded mozzarella cheese
1 cup of shredded Parmesan cheese

Pre-heat oven to 350*.
Brown beef, and drain. Add Italian seasoning, chopped tomatoes, sugar, salt, pepper & tomato paste.
Cook noodles according to package directions.
Stir together cooked noodles, chopped green onion and sour cream and pour into large greased 13x9 pan.
Top with beef mixture and sprinkle evenly with cheeses.
Bake at 350* for 30 minutes.

Serve with fresh salad & french bread.

*Rating...5 trips back to the kitchen*