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!

Honey-Mustard Salmon

Celebrating my 100th post! It's a good one too, you must try it!

2 salmon fillets, I always get boneless and skinless
1 tbsp butter
1 tbsp brown sugar
2 tbsp dijon mustard
1 tbsp soy sauce
1 tbsp honey
olive oil

In a small bowl combine butter and brown sugar, microwave a few seconds til blended together. Add in brown sugar, dijon mustard, soy sauce and honey. Whisk til smooth. In a skillet, heat up olive oil over medium heat. Add in salmon fillets, lightly brown each side for a few minutes. Transfer into an olive oiled baking dish and bake at 400 10-15 minutes or until they flake easy with a fork but before white solids start to form on top of salmon. I personally like my salmon a little more dried out and less fishy tasting so I over cook mine.
Once plated, brush on honey mustard sauce. I served this with asparagus and rice.

Chicken, Brocoli Potato Bake

2 large boneless skinless chicken breasts, cut in half
1 cup Italian Dressing
1 tub 10oz original Philadelphia Cooking Creme
1/2 cup milk
4-5 small russett potatoes, peeled and sliced
2 cups frozen brocoli florets
1-2 cups Kraft shredded Triple Cheddar with a touch of Philadelphia....(yum)
salt & pepper

Put chicken is a shallow dish with Italian dressing, set in fridge to marinate for at least 30 minutes.
In a large bowl mix milk and cooking creme, stir in potatoes, half of the desired amount of cheese and brocoli.
Pour into a greased 9x13 baking dish. Set chicken on top, throw away remaining marinade. Salt and pepper it up and bake covered at 375 for an hour or so until potatoes are soft. Top with remaining desired amount of cheese and bake until melted.

Tasty, warm and creamy!

Chili-Mango Chicken over Rice

1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 Tbsp cornstarch
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp peanut oil
1 Tbsp red onion chopped
1 Tbsp minced garlic
2 cups sugar snap peas
1 mango peeled and chopped
1 Tbsp chili garlic sauce
black pepper to taste

--Combine the chicken pieces, cornstarch, soy sauce and sesame oil in mixing bowl and let sit for 10 minutes.
--In a wok or large skillet, heat the peanut oil on high. Add the onion and garlic and cook 1-2 minutes. Add the peas and stir fry for 1 minute. Add the chicken with its marinade and stir fry until it begins to brown.
--Add the mango, chili garlic sauce, and pepper. Stir fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more.

Serve with rice.

Herb Crusted Tilapia

4 Tilapia fillets
1/2 cup flour
2 tsp paprika
1 tsp oregano
1 tsp thyme
1/2 tsp cayenne
1/2 tsp black pepper
1/2 tsp salt

In a bowl mix all ingredients then spread out on plate. Dab each side of each fillet on plate. Heat 2-3 tbs olive oil in large skillet over medium heat, when hot add fillets. Flip when golden brown. Fillets are done when they flake easily with a fork. 5-7 minutes.

Serve with a wedge of lemon

Garlicy Green Beans

8oz fresh green beans
1 cup corn kernels
zest and juice of 1/2 a lemon
2 garlic cloves, minced
1 tbs olive oil
1 tsp dijon mustard
2 tbs chopped fresh cilantro

In saucepan bring 1 inch water to a boil, add green beans and corn kernels for 4 to 5 minutes over medium heat. Drain and transfer to a bowl, add olive oil, dijon mustard, zest and lemon juice, garlic and cilantro.

Perfect side dish to fish!