Tilapia in Spicy Tomato Broth

I was a little iffy trying this one but I was surprised at how tasty it was. I will make it again!

1 tablespoon olive oil
1 medium yellow onion, diced
1 14.5 oz can no salt added diced tomatoes
1/2 cup chicken broth
1 lemon juiced
2-4 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
salt and pepper
4 tilapia fillets

Heat the olive oil in a sauce pan over medium heat. Add the onion and saute until soft. Transfer the onion to a slow cooker and add the tomatoes, broth, lemon juice, garlic, ginger, curry powder, salt and pepper. Stir and cover. Cook for 1 1/2 hours. Add the fish to the sauce and cover and cook for another hour or until fish flakes easily.

*The settings on my slow cooker are Keep Warm, Low and High. I kept it on low the whole time. Just make sure it gets hot enough, but not super bubbly and burning.

Lime Cilantro Chicken

a few tablespoons olive oil
1/2 medium yellow onion
3-4 garlic cloves, minced
1/2 cup orange juice
1 lime juiced
1/2 cup roughly chopped fresh cilantro
1 teaspoon salt
2 teaspoons pepper
4 boneless skinless chicken breasts

Heat olive oil in saucepan over medium heat. Add the onion and garlic and saute until soft. Add the orange and lime juices and cook for 5 minutes. Add the cilantro, salt and pepper. Set chicken in a baking dish and pour marinade over chicken. Marinate for anywhere from one hour to 24 hours. Bake at 375 for 20-30 minutes depending on how thick chicken is and/or altitude. I served this with sweet potato fries and steamed brocoli and cauliflower. Such a great dinner!