Tuesday, March 17, 2015

Oven-Fried Tilapia

  • 3/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fish seasoning
  • 1/4 cup mayonnaise
  • 4 Tilapia fillets
  • Salt and black pepper

  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Place the bread crumbs, Parmesan cheese, paprika, and seasoning in a shallow bowl and whisk to combine.
  3. Brush the mayonnaise on both sides of the fish. Generously season with salt and pepper. Dredge the fish through the bread crumb mixture, evenly coating on all sides. Place the fish on the prepared baking sheet.
  4. Bake until golden brown and cooked through, about 20 minutes.
Serves 4. 
7 Weight Watchers Points Plus per serving.

Monday, March 16, 2015

Scrambled Egg Breakfast Muffins


  • 12 eggs
  • 1/2 teaspoon seasoned salt
  • 3 Tablespoons onion, diced
  • 1 cup cooked ham, diced
  • pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh mushrooms, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup baby spinach, finely shredded


  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup muffin pan with non-stick cooking spray.
  3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
  4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Recipe from the kitchen of Six Sisters.
4 Weight Watchers points per muffin.

Monday, March 9, 2015

Tim's Classic Macaroni & Cheese


  • 1 (8 ounce) package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup cream
  • 1⁄2 teaspoon salt
  • Fresh ground black pepper, to taste
  • 2 cups cheddar cheese, shredded good quality
  • 1⁄2 cup breadcrumbs, buttered


  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame.
  4. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.
  5. You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - pull it out the night before and allow macaroni and cheese to reach room temperature; then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and bake for 20 to 30 minutes, until golden brown on top and bubbling.