Pumpkin Seed Crusted Tilapia

Last night, I made this quick and simple dinner of baked tilapia with pumpkin seed crust.  It takes just minutes to prepare and is quite delicious!

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Ingredients

  • 2 Fresh Talapia filets
  • 2 Tbsp. Organic Tomato Sauce
  • 1/2 Red Onion, chopped
  • 1/3 cup Pumpkin Seeds
  • 1/4 cup Bran Crumbs
  • 1/2 ripe Avocado, mashed
  • Dash of NuSalt and Pepper, to taste
  • Dash of chili powder
  • Handful of Fresh Cilantro, chopped
  • Handful of Fresh Basil, chopped
  • 1 1/2 cups Quinoa, cooked
  • Lemon wedges, juice for topping
  • Parchment Paper

Directions

  • Preheat oven to 325 degrees.
  • Combine bran, pumpkin seeds, fresh cilantro, avocado, tomato sauce, red onion, fresh basil, chili powder, Nu-Salt and pepper in a food processor; blend until mixture is the consistency of paste.
  • Spoon a thick layer of the pumpkin seed mixture on top of each tilapia fillet.
  • Lay a large piece of parchment paper atop a baking sheet.  Place each tilapia fillet atop the parchment paper.
  • Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork.
  • Remove tilapia fillets from the oven and unwrap parchment paper.
  • Serve each fillet over a bed of cooked quinoa with a squeeze of fresh lemon.
  • Enjoy!
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Turkey Enchilada Bake

Well hellllooo Cinco de Mayo…here’s a dish that will have your taste buds dancin’ just in time for tomorrow’s celebration…this mouth-watering meal is perfect for any occasion, but ideal for tomorrow’s Cinco de Mayo festivities!

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Ingredients

  • 2 lbs. Ground Turkey
  • 1/2 cup Onion (chopped)
  • 1/4 cup Scallions (Choped)
  • 1/2 cup Red Bell Peppers (Chopped)
  • 1/3 cup Black Olives (Sliced)
  • 2 Tbsp. Garlic (Minced)
  • 1 Tsp. Chili Powder
  • 2 Tsp. Olive Oil
  • Tortillas (Whole Wheat/ Gluten Free)
  • SoyaKaas Gluten Free/Dairy Free Cheese (Shredded)
  • Fresh Cilantro (chopped)
  • Organic Enchilada Sauce
  • Nu-Salt and pepper (to taste)
  • Tofutti Sour Cream (Topping)
  • Fresh Salsa (Topping)

Directions

  • Preheat oven to 425 degrees.
  • In a large skillet over high heat, stir onion, olives, red peppers, garlic, chili powder and turkey in olive oil until turkey is fully cooked and forms a crumbled texture (aprox. 5 minutes). Add 1 cup of the organic enchilada sauce and Nu-Salt and pepper to taste.
  • Arrange tortillas evenly over the bottom of a deep casserole dish, overlapping to fit the shape of the dish.  Spread 1/3 cup shredded cheese over tortillas until completely covered, then add 1/3 of the turkey mixture and a 1/3 of the enchilada sauce, spreading each level. Repeat until you have completed two more layers of tortillas, cheese, turkey mixture and enchilada sauce.  Finally, top with another layer of tortillas and sauce.  Sprinkle with shredded cheese and cilantro.
  • Bake for about 15-20 minutes or until cheese is melted and the casserole is hot in the center.
  • Top with fresh cilantro, scallions and fresh salsa and Tofutti Sour Cream.
  • Enjoy!

Soup Burritos

Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

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Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!