Fish Tenders

Do they look like chicken tenders?  They do!  And it worked too!  They looked enough like chicken that my kids tried them and liked them!  They are simple to make and you can use many different types of fish.  I prefer tilapia for the kids because it is so mild.

Serves 3 or 4

3 or 4 Tilapia Fillets, each cut in half to look like chicken tenders
1/2 Cup Flour
3/4 Cup Buttermilk
1/3 Cup Cornflake Crumbs
1/3 Cup Seasoned Breadcrumbs
1/3 Cup Panko

I like to use paper plates so clean up is a breeze!  Place the flour in one plate, buttermilk in another and the cornflake crumbs, breadcrumbs and panko in a third.  Place some salt and pepper in the buttermilk and stir around.  Mix around the breadcrumb mixture.

Using tongs, place tilapia once peice at a time in each mixture.  Coat in the flour and shake of excess and then roll in the buttermilk into fully coated and finally coat with the breadcrumb mixture.  Place breaded tilapia on a cooling rack on a baking sheet (this allows both sides to get crispy).  Spray tilapia with a small amount of non-stick cooking spray just before cooking.

Bake in a 425 degree oven for 12-15 minutes until fish is cooked through and crispy.

Angel Hair with Shrimp

Today it is was so hot, my family craved a simple, light dinner!  This pasta dish hit the spot!  The angel hair truly absorbs the delicious sauce, but if you are looking for a heartier pasta, linguine would also work.

Serves 6

1lb Angel Hair Pasta (whole grain preferred)
3 Tbsps Butter
1 Tbsp Olive Oil
1 Pint Grape Tomatoes
3 Cloves of Garlic
1/3 Cup White Wine
2 Tbsps Lemon Juice
Fresh Parsley & Basil
1 and 1/2lbs Shrimp, tails removed
1 6oz Package of Fresh Baby Spinach
Parmesan Cheese

Bring a salted pot of water to boil and cook angel hair pasta according to package directions to al dente.

While water boils/pasta cooks, melt butter over medium heat.  Add the oil, tomatoes and garlic.  Stirring occasionally, let the tomatoes cook until they are just starting to burst open (about 7 or 8 minutes).  Add the white wine and lemon juice to the pan, stir.  Toss in some freshly torn parley and basil and the shrimp.  Let the shrimp cook and start to turn pink (about 3 minutes) and then add the spinach.  Cover the pan for a couple of minutes to let the spinach start to wilt.  Ladle about 3 ladlefuls of starchy pasta water over top the spinach.  Turn the heat off.

Drain the pasta and add to the tomato and spinach mixture.  Toss to mix the pasta in with the shrimp and vegetables.  When serving, top with Parmesan cheese and enjoy!

Simple Summer Salad

Salad without lettuce, as my three-year-old calls it, is an easy salad that serves as a great lunch or side to a pasta dinner.  It is especially delicious during the summer when cucumbers and tomatoes are fresh and delicious.  I grow both in my garden and love to pick some from my backyard and turn it into an easy dish!

Serves 4 (as a side dish)

2 Carrots, peeled and sliced
About Half of an English Cucumber, sliced (I slice in quarters for bite size pieces)
1/2 to 3/4 Cup Grape Tomatoes, sliced in half
1/3 to 1/2 Cup Roasted Red Peppers, chopped (I love Cento the best, when homemade is not available)
1/4 Cup Crumbled Feta
2 Tbsps Extra Virgin Olive Oil
2-3 Tbsps Seasoned Rice Wine Vinegar

Combine all of the veggies and cheese in a bowl.  Season with salt and pepper to taste.  Add oil and vinegar and toss to combine.  Enjoy!

Roasted Veggie Pasta

My kids love pasta and they make it very easy to throw loads of vegetables into my sauce!  I have found that roasting the vegetabes first makes them taste so delicious, especially zucchini.  You can use any variety of vegetables, but tomatoes, mushrooms, onions and zucchini are our favorite mix!

Serves 6-8

2 Medium Zucchini, sliced
1 8oz Package of Sliced Baby Bella Mushrooms
1 Pint Grape Tomatoes
1 Red Pepper, cored and sliced
2 Medium Onions, quartered
Olive Oil
Pinch Crushed Red Pepper
1 9oz Package of Frozen Winter Squash
1 14.5oz Can Petite Diced Tomatoes
1 6oz Can Tomatoe Paste
Fresh Parsley and Basil
1lb Pasta of Your Choice (Rigatoni is my favorite)

Preheat the oven to 425.  Spread the zucchini, mushrooms, tomatoes, pepper and onions out in a single layer on a baking sheet.  Drizzle with olive oil (a tablespoon or two) and salt and pepper.  Roast in the oven for about 20 minutes.

While vegetables are roasting place crushed red pepper, squash, diced tomatoes, paste, pasley and basil in a slow cooker.  Note: If you cannot make this ahead of time, it can be done on the stovetop too.  When the vegetables are roasted, add them to the sauce and stir.

When ready to eat, cook the pasta according to the package directions (don't forget to salt the water), drain and fold into the sauce.  Mix pasta and sauce, serve and enjoy!

Strawberry Chocolate Chip Cake

Well this cake was a tremendous hit with both my kids and my husband.  I am getting many requests to make this one again!

Serves 12

Cake

1 Box of Strawberry Cake Mix
1/3 Cup Water
1 Tbsp Vegetable Oil
3 Egg Whites
6oz Fat Free Plain or Vanilla Yogurt
8oz Natural No Sugar Added Applesauce
3/4 Cup Mini Chocolate Chips

Glaze

2 Tbsps Unsalted Butter
1 Cup Milk Chocolate Chips
1 1/2 Tbsps Light Corn Syrup
1 Tsp Vanilla Extract
1 Tbsp Hot Water

In a large bowl mix together all the cake ingredients except for the chocolate chips.  Stir until blended and smooth.  Stir in chocolate chips.

Spray a bundt pan with non-stick cooking spray and pour cake batter into the pan and spread evenly.  Bake in a 350 degree oven for approximately 40 minutes until cake tester comes out of the center clean.  Let cake cool in the pan for about 10 minutes before removing from the pan and cooling completely on a wire rack.

While the cake is cooling, prepare the glaze.  On the stove over low heat melt the butter.  Once melted add the chocolate, corn syrup and vanilla.  Stir over low heat until chocolate is melted.  Remove from heat and stir hot water in to smooth the glaze out.  Pour the glaze over the cake and let cool.

Corn, Tomato & Avacado Salad

I will admit that I am obsessed with avocados right now.  Sadly, my family is not sharing my new obsession.  So I am trying out avocado dishes at lunch!  This is a delicious and filling lunch or would work as an excellent side dish at a barbecue.

Serves 4

4 Ears of Corn, cooked and cut from the cob
2 Avocados, pit removed and cut into chunks
1 Pint of Grape tomatoes, halved
1/2-3/4 Cup Feta Cheese Crumbles
1 Lime
Fresh Basil Leaves
Olive Oil

In a bowl combine the corn, avocado, tomatoes and Feta.  Cut the lime in half and squeeze the juice over the bowl.  Add some fresh basil leaves if desired.  Pour roughly 1/4 cup of olive oil over the salad and mix.  Season with salt and pepper to taste.  Enjoy!

Oven Roasted Potato "Fries"

I love these potatoes!  I roast some of the potatoes until they are extra crispy and those are mine!  I typically make a sauce to dunk them in which consists of light sour cream, horseradish, and dill.

4 or 5 Red Potatoes (about 1 potato per person), sliced into wedges
2 Tbsps Olive Oil
1 Tsp Dried Rosemary
McCormick Garlic Pepper Grinder

Spray a cooking sheet with non-stick cooking spray and spread the potatoes over the tray in a single layer.  Drizzle the olive oil over the potatoes.  Sprinkle with salt and pepper and rosemary.  Grind the garlic pepper seasoning over the fries in the amount of your choosing.  Shake the tray a little spread the seasoning around.

Place the potatoes in a preheated 425 degree oven for 25 to 35 minutes, depending on how crispy you want your potatoes.


To serve, try this delicious dipping sauce!  No ketchup here!

3/4 Cup Light Sour Cream
1 Tbsp Horseradish
1/2 Tsp Dill

Mix together and let chill for about 30 minutes prior to eating!  So good with the potatoes!