Pecan Parmesan Tilapia

I made this dish this weekend and it will defiantly make the recipe book. I found it off of kraftfoods.com and tweaked it just a little. It turned out so yummy and it’s so easy to make plus I served it with kale chips. Let me show you…

Start by chopping your parsley and juicing your limes

Mix together toasted pecans, parmesan cheese, lime juice and olive oil. Spread on top of your fish.

Bake for 10 to 12 min.

Kale chips! These are so easy and you can get anyone to eat them. Even if they don’t like green veggies.

Wash and dry your kale. Place on a cookie sheet and sprinkle with salt and parmesan cheese.

Bake at 350 for about 10 min or until crispy. These are very easy to burn so watch them closely.

I served the fish on top of brown rice cooked in chicken broth for some added flavor.

Pecan parmesan Tilapia

1 cup of brown rice uncooked

14 oz of chicken broth

1 cup of water

1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 tbsp. lime juice

1 tbsp. olive oil

4 tilapia fillets

Heat oven to 375 degrees. cook your brown rice as directed on the package using the broth and water.

Meanwhile, combine nuts, cheese, parsley, 2 tbsp of lime juice and oil. Place fish in single layer in shallow baking dish; spread with nut mix. Drizzle with remaining lime juice. Bake 10 to 12 min or until fish is done.

Keep it fun and healthy!

Comments

Day 1–Have a Headache Already

Happy New Year to everyone! Day 1 of the detox started today. It’s been pretty tough,I’m not gonna lie. I went to Whole Foods and Walmart yesterday to get all the fruits and vegetables I needed for the week. I’ve had a headache all day due to the lack of caffeine. I really don’t drink but maybe a cup and a half of coffee and a glass of tea a day. But I sure did miss it today. This morning I got up to help in the nursery at church. I made the Antioxidant smoothie. You can find the recipe here . It was really good, a little tart but not bad. When I got to the church I got a cup of unsweetened green tea (no caffeine) so I could convince myself it was a cup of coffee. The tea and smoothie held me over till about 11:30. I made a nice little salad for lunch with water with of couple apples thrown in. My salad had spinach, avocado, cucumbers, carrots, cherry tomatoes, and pumpkin seeds dressed with balsamic vinaigrette I did get pretty hungry this afternoon so I made the roasted chi...

Vanilla Bean Almond Butter

I don’t know about you but I LOVE nut butters. I have never made my own because I didn’t realize out easy it was. I’m telling ya, everyone can make nut butter as long as you have a decent food processor and there's not turning back. I’ve had some left over vanilla beans from the vanilla I made a while back and wanted to use them, so I decided to use them in the almond butter. I made this about a week ago and it’s already half gone! It’s like a yummy creamy dessert. Once you try fresh pure nut butters you will never go back to store bought. Only 3 ingredients and no added oils! So here it goes: Start out by toasting your almonds until they start to smell yummy. Pour your almonds in the food processer and start to process. You will need to process for 8 to 10 minutes and stop several times to scrape down the sides, so be patient. Stage 1 Stage 2- Powder Stage 3-The natural oil starts to come out and its starts to ball up. Stage 4-Almost there, just a f...

2011 AR Cornbread Festival

Saturday was the 2011 Arkansas Cornbread Festival in Little Rock. I entered the competition thinking it would be a fun activity to participate in; I had no idea how big of a festival it was going to be. The number of attendents kept increasing which made me more nervous as the competition neared. The last count I had heard was 1000 people and I thought, how am I’m going to fix enough cornbread for that many people? I knew that they would only be getting a 2 oz sample cup but still, that's a lot of people. I spent Friday afternoon and evening baking cornbread. They suggested that we make 4 13x9 in square inch pans worth of cornbread, I ended up shooting for 5 just to be safe. My cornbread was called Citrus Corny Cornbread. It originated from my mom’s corny cornbread recipe that I grew up on but I put a little twist on it by adding orange juice, orange zest, and cream cheese. After 3 trips to Walmart and o...

Keep It Fun And Healthy

Search This Blog