Honey Lime Tilapia

I didn't get a photo of this one, but it is so good! I found the recipe on Pinterest and wanted to share. Even my husband that is not a fan of fish at all kept saying how yummy it was! The only thing I changed was I used coconut oil instead of olive oil. :)

Ingredients:

For the fish and marinade:
4 (4-5oz) tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

For dredging and cooking:
1/2c flour (I tried both white flour and whole wheat pastry flour with good results)
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil

Directions:
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.

When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Serve with lime wedges or peach salsa.

Serves 4.

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!

Baked Salmon

I'm not sure if you can really call this a recipe because I didn't measure anything, but it turned out really good, so here it is! You will need:

Dill Weed

Lemon Pepper

Paprika

Garlic Powder

Onion Powder

Mayonnaise

Mix it all together to taste

 De-bone your Salmon and put it skin down in a pan covered with foil that's either non stick or been sprayed with cooking spray. Then spread your dressing mix onto the Salmon, in my opinion the more the better, so don't be shy!

Bake at 350 for 25-30 min or until Salmon flakes easily. 

Enjoy :)

Creamy Lemon Herb Chicken

This is my families favorite chicken recipe, even my four year old loves it! And it is super easy to make, baked or on the grill.

 You will need: 

1 cup Miracle Whip

1/4 C. Lemon Juice

2 Tbs Water

1 Tbs Oregano

1Tbs Garlic Powder

1/2 Tsp Pepper

1/2 Tsp Salt

3-4 Chicken breasts (My husband likes it better with the skin, it works with or without)

 Stir all the ingredients minus the chicken together until it's a creamy sauce.

 Cover Chicken breasts with Sauce. For the oven bake at 350 for 60min or until chicken is fully cooked.

To cook on the grill cover chicken with Sauce and let marinade for at least 30 min in the fridge. Remove chicken from marinade; reserve marinade. Place on grill over medium coals. Grill covered 20 minutes. Brush with marinade. Continue grilling 15 to 20 minutes, or until cooked through, turning occasionally.

Seriously, you will not be disappointed. It is AMAZING.

I served mine with Spinach and Artichoke Pasta. If you want the recipe for that, here it is:

1 pound short-cut pasta
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped

1 package dry Italian dressing
3 tablespoons flour
1/2 cup chicken stock
2 cups milk
1 10-ounce box frozen chopped spinach, defrosted and drained
1 can chopped artichoke hearts in water, drained
2 cups shredded Italian cheese blend, plus additional for sprinkling on top
1 cup grated parmesan cheese, plus additional for sprinkling on top

1. Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop in the pasta. Cook to al dente, according to the package directions. Drain the pasta and reserve.

2. While the pasta is cooking, place a medium pot over medium-low heat with the olive oil and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute, then whisk the chicken stock into the pan, cooking for another minute. Whisk the milk into the pan and bring up to a bubble. Add the vegetables, Italian dressing and salt and pepper to taste to the sauce and simmer until thickened, 2 to 3 minutes. Add the cheeses to the sauce and stir until melted.

4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle more of the cheeses over the top and broil under low heat until the cheese has melted and the top is golden brown.

Mango Chicken Chilli

This is a great recipe if you want a mild Chilli

Ingredients: 

1 package taco seasoning

1 jar Peach and mango Salsa

1 can cream of Mushroom soup

1 cup sour cream

3-4 Chicken breasts

1 cup cooked rice

Frozen corn

1 can black beans

Toppings that you prefer (I use cheese and occasionally green onions)

First you take the Salsa, Taco Seasoning and Cream of mushroom soup

 Place chicken in crock pot and sprinkle with Taco seasoning, then pour salsa and soup over the top. Cook on low 4-6 hours

 When your chicken is fully cooked remove it from the crock pot and shred with a fork, put chicken back in crock pot and cook 30-60  min so it can soak up all the yummy flavor

Cook your Rice, then add it to the crock pot along with your can of black beans and approx one cup frozen corn.

Stir it all up and let it cook until everything is nice and warm

Add one cup sour cream (optional)  right before serving. 

Then add garnish, which I didn't take a picture of but I'm confident you can figure it out on our own. Ha ha.

It's so yummy, and perfect for a cold day, I hope you all enjoy it as much as I did!