Tuesday, June 24, 2014

Tilapia Pasta

Tonight's meal was super easy, inspired by a recipe in Better Homes and Gardens May 2014 issue.

Tilapia Pasta
(Serves 2)

2 Tilapia Fillets
Bake at 350 degrees in toaster oven.

2 servings Whole Wheat Spagetti
Cook in hot water.

1 tsp. Olive Oil
1 Garlic Clove, diced
1/4 cup Yellow Onion, diced
1/4 cup Fennel Bulb, diced
Heat oil in skillet.  Sautee garlic, onion and fennel.
1 cup Diced Tomatoes in Juice (no added salt)
4 oz. Tomato Sauce (no added salt)
1/2 tsp. Italian Seasoning
Baked Tilapia Fillets, cut in bite size pieces
Drained cooked Spaghetti
Garnish with
Fresh Cilantro

Dessert was awesome too!
Mixed Fruit Cobbler
Last night I mixed several fruits together, portioned some for Monday's salad and the rest for this dessert.  My mixed fruit included Mango (peeled, diced), Peach (peeled, diced), Plum (diced), Blueberries and Cherries (pitted, diced).  I sprinkled in a little cornstarch, placed in a loaf pan sprayed with Pam and baked at 350 for 25 minutes.  The fruit sauce produced was awesome.  I had biscuits from Sunday's Strawberry Rhubarb Cobbler to top this dessert and a little bit of Dream Whip. 
I certainly colored by plate tonight with these vitamin rich fruits and vegetables!

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