I loved this recipe. Of course, it’s another Pinterest find! We bought a huge portion of tilapia at Cosco last week but we were sick of cooking it the same way over and over again, so this was a refreshing twist. I served this with a cheesy kale and quinoa casserole which I will post later. Enjoy!
Broccoli and Cheese Stuffed Tilapia (adapted from this recipe)
- 4-ounces of fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
- 1 cup broccoli, chopped finely in a food processor
- 1 egg, beaten
- 1 8-ounce container soft 1/2 fat cream cheese
- 1/4 cup grated parmesan (and a little more for sprinkling on top)
- 1/4 cup of grated cheddar cheese
- 3/4 cup herb-seasoned stuffing mix
- 2 tablespoons milk
- 2 tablespoons dry white wine
* Disregard the cottage cheese in the photo, that is for the casserole that i was making simultaneously…
1. Preheat oven to 350 degrees. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a large bowl, combine lightly finely chopped broccoli, the beaten egg, half of the cream cheese, stuffing and the Parmesan cheese. Stir until thoroughly combined. Spoon the mixture onto an end of each fillet. Roll up and secure rolls with wooden toothpicks. Place fish in a greased baking dish. Cover dish with tin foil and bake for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
2. While the fish is baking you can prepare the sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.
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How I love a good quinoa salad, especially a fresh summer one. I’ve seen this recipe splashed all over Pinterest courtesy of the fabulous Diva Dish and have tried it a few different ways but the original is definitely the best! (In case you are interested, I tried it with pasta, instead of quinoa. I tried basil, instead of cilantro. And I tried lime, instead of fresh lemon.) This was so easy to whip up and goes great with grilled chicken, which is what we paired it with, along with a caprese salad with fresh basil from our little city garden – a pot on the porch. I renamed it the Guacamole Quinoa Salad because the ingredients are so similar to guacamole which is my FAVE!!!
Guacamole Quinoa Salad (Recipe from Diva Dish)
- 1/2 C. dry quinoa
- 2 C. vegetable broth
- 1 can garbanzo beans (drained and rinsed)
- 1 c. cherry tomatoes cut in half
- 2 avocados diced
- 2 C. spinach
- 1 bunch cilantro
- 1/4 C. onion
- 2 small cloves garlic
For the dressing:
- Juice of 2 lemons
- zest of 1 lemon
- 2 tsp. dijon mustard
- 2 tsp. olive oil
- 1 tsp. agave nectar
- 1/2 tsp. cumin
- dash of salt and pepper
1. Make your quinoa according to directions (I use broth rather than water to add more flavor and I also don’t rinse it before hand – it’s a pain, it’s never worked for me and I haven’t died yet so I think your safe to skip that part… Just sayin’)
2. In a food processor, add your spinach and cilantro. Make sure to wash you greens. (I didn’t wash my cilantro well enough and we were chewing on sand the throughout our entire dinner – not pleasant! (She even says to wash thoroughly in her directions! I never listen…)
4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor too), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
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Fellow Chicago blogger Alessia at Un Giorno da Leon recently tried this recipe and posted a picture on twitter – It looked so good I knew I had to give it a try. She adapted the original recipe and I stuck with her adaptation and threw my own little spin on hers as well (it originally called for halibut which was significantly more expensive). I have ordered sole before out at restaurants but I’ve never actually cooked it myself so I was a little nervous, but it was soooo easy! It took no time at all and it was so delicious. I added mashed sweet potato to the dish to add some starch and sweetness to the dish. It was a light dinner but I was satisfied and full.
Baked sole with cherry tomatoes and leeks
- Sole fillets (I had four very thin fillets for the two of us and it was plenty)
- 2-3 leeks, white and light green parts — halved, rinsed and thinly sliced
- 1 cup cherry tomatoes, halved
- olive oil
- salt and pepper to taste
- Optional: lemon juice and zest
1. Preheat oven to 450 degrees
2. On a baking dish lined with aluminum foil, arrange the leeks and tomatoes in a single layer
3. Drizzle with about 1 tbsp of olive oil, salt and pepper to taste. Toss to coat.
4. Roast veggies for about 10 minutes, until soft
5. Remove veggies from oven and turn broiler on high
6. Season fillets with paprika, S&P on both sides. Place sole fillets on top of the leeks and tomatoes. Broil for about 10 minutes or until fish turns white.
7. Optional: Squeeze fresh lemon juice, grate lemon zest on top.
Mashed sweet potatoes
- 2-3 sweet potatoes
- Agave nectar (or syrup)
1. Peel sweet potatoes, cut into cubes and boil until soft.
2. Drain and mash, add a few dashes of cinnamon, a squeeze of agave (or syrup) and a pinch of nutmeg. Stir and serve.
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