After having eaten out far too much over the weekend I was craving a simple home cooked (grilled!) meal. I have had a table top grill for months and finally open the box on Saturday and set up the grill. Sunday seemed the perfect day to make some fresh tilapia on it!
1 tilapia filet
1 ear of corn on the cob
3 small mushrooms
1/3 cup sliced red onion
1/3 cup sliced green pepper
1 stalk green onion
pam / equivalent
adobo lime seasoning (whatever you want really)
Bring a pot of water to boil. Add in corn once the water has boiled – this will cook for about 10 minutes, until the kernels are nice and yellow! I sprayed the tilapia with Wegman’s brand olive oil spray on both sides and sprinkled with adobo lime seasoning. Over a medium heat grill (375ish) cooke the fish until it is completely opaque and juices run clean. My filet ended up being about 6 minutes a side. While the fishy is cooking get a medium sized non stick pan heated up with soem EVOO over medium heat. Add in onion (I used red) and saute with salt, pepper and garlic powder for about 3 minutes. Add in the mushrooms, peppers and green onion at this point. Cook until every one starts to get their nice little brown on. Add in a hunk of minced garlic and any more salt and pepper to taste and cook for another 2ish minutes.
Next up is dessert round one. For this all you need is 3/4 cup of fat free or 1% cottage cheese, a peach, some cinnamon and splenda / a sweetener if you would like. Chop up the peach into little pieces. In a bowl put a layer of peach at the bottom. On top add 1/4 cup of cottage cheese, sprinkle with cinnamon and sweetener (or none) rinse and repeat three times. I had extra peach left after the third layer of cottage cheese so I just added it around the outside! So yummy and guilt free!
Now for the 2nd dessert… I have been wanting to make cookies recently but have held out because I am not the biggest fan of baking. I caved last night! But it was a great cave, these cookies are delicious, nutritious and come in around 40 calories a piece!
1/2+ oatmeal (start with 1/2 cup then add more as needed)
1/2 cup unsweetened apple sauce
1/4 cup peanut butter
1/2 teaspoon pure vanilla extract
a few dashes of salt
2 tablespoons dark chocolate chips
2 tablespoons unsalted cashews
2 tablespoons dried cherries
Preheat oven to 350 degrees. Mix together all ingredients and scoop onto a parchment lined baking sheet, cook for 14-16 minutes. If doing 2 trays at once make sure to switch the sheets in the oven at the half way mark. Makes about 12-14 cookies!
Story time – I made two batches of this recipe. The first time around I used PB Crave banana / chocolate peanut butter and dark chocolate chips. For the second I used smuckers all natural crunchy peanut butter and white chocolate chips (my roomie is allergic to chocolate but can eat white so I wanted to make some to share). WELL the first batch with the dark chocolate I ended up adding in a a few small handfulls of oats after everything was mixed because the PB Crave is a bit looser than regular peanut butter. For the second batch with the regular peanut butter I was measuring out the vanilla over the mixing bowl and spilled a LOT of vanilla in. So after the first mix it was not super pleasant tasting, I ended up adding some medium hand fuls of oats and another scoop or two of peanut butter and a few extra nuts and cherries. It ended up great! SO note to self – you are clumsy, quit measuring things over a mixing bowl.
These are perfectly bite size and delicious! Play around with the fruit, nuts and chocolate to make them your own!