Wednesday, March 19, 2014

Blackened Tilapia

Ingredients:

  • 1 pound Tilapia fillets
  • 2 Tablespoons extra-virgin olive oil
  • 3 Tablespoons Paprika
  • 1 teaspoon salt
  • 1 Tablespoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder

Directions:

  1. Preheat oven to 425 degrees. Combine paprika, salt, onion powder, black pepper, cayenne pepper, thyme, oregano and garlic powder.
  2. Line a sheet pan with foil and add olive oil. Brush it over the foil in any area that will have fish.
  3. Rinse and pat dry Tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides).
  4. Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.
  5. Cook until nicely brown and flaky. This is about 10-11 minutes for big fillets and a minute or two less for small to medium fillets.\
  6. Serve with tarter sauce.

Monday, March 10, 2014

Shamrock Shake

Ingredients:

  • 3 cups good quality vanilla ice cream 
  • 1 3/4 cups 1% milk 
  • 1/2 teaspoon peppermint extract 
  • Green food coloring, if desired 


Directions:

  1. Blend all ingredients in a blender until completely thick and smooth. 
  2. Pour into glasses and serve! 


Sunday, March 9, 2014

Banana Bread

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


Directions:

  1. Preheat the oven to 350°F. 
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. 
  3. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. 
  4. Cool on a rack. Remove from pan and slice to serve.

Saturday, March 8, 2014

Octo-Dogs

Ingredients:

  • 4 hot dogs, cut into quarters
  • a handful of spaghetti
  • ketchup & mustard, or spaghetti sauce


Directions:

  1. Poke uncooked pasta into hot dog pieces.
  2. Fill a large pot with water and bring to a boil. Add the hot dog creatures into the boiling water and cook until pasta is done. 
  3. Serve with ketchup and mustard or spaghetti sauce.

Saturday, March 1, 2014

Bacon, Egg and Hash Brown Stacks

Ingredients:

  • 4 frozen hash brown potato patties
  • 2 large eggs
  • 3 large egg whites
  • 3 oz uncooked Canadian-style bacon, finely chopped
  • 1 Tablespoon scallion, minced


Directions:

  1. Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7-9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
  2. Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, salt and pepper (to taste); pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
  3. To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 egg mixture and serve with ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.

Weight Watchers Points Plus Value = 4 points per serving.
Serves 4

From the kitchen of Weight Watchers