Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!
Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil, lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!
Baked Tilapia In Foil
Baked Tilapia In Foil
4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)
Preheat the oven to 375 degrees F.
Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.
Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.
I love to give it a squeeze of lemon for some acidity at the end.
Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.
Sloppy joes are one of those comfort foods that you grew up eating, but probably don’t admit to actually liking as an adult! Barbecue like sandwiches that consist of sauce and ground beef or as my mom says “Minced meat.” The can of sauce has sugar, high-fructose corn syrup, preservatives and other not so healthy items but let’s be honest when you were a kid who cared? This is a healthier spin on your classic sloppy joe but still has that delicious sweet and tangy flavor we all love. I mean whats not to like about a meal that combines a hearty meat mixture nestled inside a bun and is oh so SLOPPY!
Here I made this with lean turkey meat and most ingredients you probably already have on hand like onion and bell pepper. What makes these healthy? Well first off, they’re a bit leaner thanks to lean ground turkey, but they are also lower in sugar thanks to a homemade sauce that’s been toned down. That’s the best part about cooking from scratch. You control what goes into your food and how much you use. You still get to make those childhood favorites but in a healthier way. I hope you enjoy it.
Let’s get sloppy!
Turkey Sloppy Joe
1lb ground turkey
One tablespoon olive oil
15 ounce can tomato sauce
One small red onion, diced.
One red bell pepper, diced.
Two cloves garlic, minced.
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 tablespoon smoked paprika (You can substitute regular)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon cayenne (optional)
1 teaspoon black pepper
1 teaspoon salt
Buns, for serving.
Heat olive oil in a skillet over medium-high heat and brown your ground turkey until cooked through. Add in garlic, onion, and bell pepper. Saute the mixture for 1-2 minutes and add the remaining ingredients. (Obviously not the bread!) Bring to a boil, reduce the heat and simmer for 10-15 minutes. Vegetables should be tender.
Spoon mixture inside of your favorite bun. Toasting the bread is also a nice touch. I like to serve it with homemade sweet potato chips or fries and some crunchy cucumber slices! (My kids layer the cucumber inside of their sandwiches.)
Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!
Lamb Sliders With Mint Yogurt Sauce
Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns
In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Salt and pepper the lamb burgers to taste on both sides.
Cook for 5-6 minutes per side and allow to rest.
Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.
Mint Yogurt Sauce
1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.
Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.
The Super Bowl is almost here! So while I am not a huge football fan, I am a football food fanatic! Bring on the pizza, wings, yummy dips, nachos and of course sliders! I LOVE a good slider! And I wanted to share with you a trio of easy to make and delicious sliders. Perfect for the upcoming Super Bowl party or any gathering. My first being a delightful salmon slider slathered with a yummy dill yogurt sauce on a brioche bun that is sure to be a hit. I think that having a fish and veggie option is a must at any gathering. What are your Super Bowl food staples? Share in the comments below. And be on the lookout for the rest of my slider recipes throughout the week!
Salmon Sliders With Dill Yogurt Sauce
2- 6-8 ounce salmon fillets
Salt and black pepper, to taste.
Four brioche slider buns, for serving
2 cups romaine lettuce, for serving.
Preheat oven to 400 degrees.
Line a shallow baking pan or baking sheet with parchment paper. Place salmon skin side down on the baking sheet. Drizzle olive oil over the top of the salmon and season with salt and pepper to taste.
Bake at 400 degrees for 10-12 minutes or until cooked through. Allow cooling slightly before cutting both into halves.
Place your sliced brioche buns (Toast them slightly. It makes all the difference.) on a cutting board or large plate. Spread a good amount of sauce on both the tops and bottoms of the buns. Place a piece of salmon on the bun and top with desired toppings!
Dill Yogurt Sauce
One cup greek yogurt
1 1/2 tablespoons fresh dill, finely minced.
1 tablespoon dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1 clove garlic, minced.
1 teaspoons lemon juice
1/2 teaspoon lemon zestPlace all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)
Place all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)
I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture make them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!
12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil
Orange Fig Sauce:
1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint
Preheat the oven to 450 degrees F.
Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.
In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.
Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.
Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!
This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.
My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!
1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))
1 Tbs Ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.
I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!
This snack is beyond perfect! It’s filling yet light and satisfies any sweet tooth. This dish is pack full of omega-3 fatty acids and FIBER! Yippie. 🙂
I love the mixture of nuts and berries I sprinkle over the top. Its a mixture of sunflower, pumpkin and sesame seeds as well as goji berries. The brand I purchase is called Linwoods and it can be found at whole foods.
If you’re looking for a healthy dessert alternative than this is your go to as well! You can simply add some cacao nibs or dark chocolate as a treat. Swap out the dates for dried cherries and you have a delicious chocolate cherry greek yogurt dessert.
Let me know what you think!
Greek Yogurt Snack
1 Cup Plain Greek Yogurt
1 Tbs Linwoods ground flax mix
1 Tsp Honey
2 Dates Chopped
A handful of chopped walnuts
*Simply layer all of the ingredients in a bowl and enjoy!
So, if you guys don’t already know… I LOVE FOOD! I love to cook it, eat, look at it, caress it, kiss it, fondle it (getting a little weird now). I’m sure you get the point. One thing that my food and I seem to argue about is it’s creativity, flavor and ability to sometimes be so mundane! Food should be fun, flavorful and full of life! This salmon burger I created embodies all of those things, it’s basically a party in your mouth with every single bite. It’s so quick and easy to make and tastes great warm or cold. I hope you enjoy!
Ingredients: (for 1 burger)
6-8oz filet of Wild Salmon
1 tsp Cajun rub
salt and pepper to taste
1 Tsp of Basil Paste
2 Tbs Of a tropical Salsa of you choice ( I used pineapple, papaya, mango and lime juice)
Handful of arugula
1 Sweet Roll or Brioche Bun
Preheat your oven to 425. Rub the salmon with cajun rub (if you don’t have cajun rub use paprika, a tiny bit of chili powder, salt and pepper). Place it on a baking tray and bake for 7-10 mins. While the salmon is baking you can prepare your basil mayo by combining the vegenaise and basil paste. Spread it onto the bottom of the bun. When the salmon is done, place it on top of the mayo’d bun, top with the salsa and the arugula, Lastly, you can add a little more basil mayo to the top bun, cover your sandwich and enjoy!!! This is a perfectly satisfying and healthy lunch for a warm sunny day.
Over the holiday season (Yes back in 2013) the Honest Company gifted some of their customers these amazing little trees. I guess it was sort of their way to “pay it forward” and give back to the environment. Both Riley and I were so excited to plant them. I must note that I am no professional gardner and I have a bit of a black thumb. With some research and trial and error I am however getting better, and I LOVE doing it! It was a great quick and easy project for Riley and I to do. it did get messy, BUT IT WAS TOTALLY WORTH IT! Thank you Honest Co for giving back and creating quality time for my family and I. Here are some photos from our time together! They are from a couple of weeks ago, but i’m glad we did it before the awful (but much needed) rainy weeks that followed! Enjoy!
*** The last photo is some new parsley I planted! Our garden already had some, but it needed a refresher! (clearly I’m proud of myself ha!) ***
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