Baked Tilapia..in a pouch :)

• 1 1/2 lb of Tilapia
• 1 bag of frozen sugar snap peas
• 1/2 cup sliced sweet onion
• 1/2 cup sliced celery
• 2 tbsp soy sauce, or more, to taste
• 1 tbsp EVOO
• 1 lemon, sliced into thin circles
• Spices: Kosher salt, cracked black pepper, lemon pepper, Paul Prudhomme seafood seasoning or Old Bay (eyeball, just a sprinkle on each side of the fish)
• 2 paper pouches/bags

Preheat oven to 375. Blanch the peas in boiling salted water for about 2 minutes and then transfer to an ice bath for quick cooling. In a medium size skillet over medium high heat add the EVOO and saute your celery and onions for about 3 minutes. Add your cooled peas to the skillet with the soy sauce and cook for an additional minute, just until all veggies are heated. Season your fish with the salt, pepper, lemon pepper and seafood seasoning. Layer your veggies inside the bag/pouch, top the veggies with the fish, then top the fish with the lemon circles. Bake on the top rack for 20 minutes. Let it set at room temp for about 3-5 minutes. Cut open the top of the bag and enjoy. They turned out perfect and was DELISH!!!

Optional: Before adding your seasoning to the fish, try brushing the fish with a sweet Thai chili sauce. Gives it a great crust. Then add your seasoning. Or, add about a tbsp of the chili sauce to your sauteed veggies.

Shortcut SOS with Texas Toast

• 1 lb ground beef
• 1 packet of pioneer country gravy mix
• 2 cups cold water
• 1 cup milk
• 1 cup diced sweet onion
• 1 cup small diced potato (optional)
• 6 slices buttered/toasted Texas Toast

In a large skillet over medium high heat, brown your beef with the onion until no longer pink. Drain and add it back to the skillet, add the potatoes and turn the heat down to medium. In a medium bowl, mix the country gravy mix with the water and milk until combined and add to the skillet. Bring to a boil and continue to cook  until the potatoes are done. About 15 minutes. Serve over toast.

Easy Chocolate Souffle

• butter and sugar for the inside of the ramekins
• 3 eggs, separated
• 1/3 cup sugar
• 2 oz good quality bittersweet chocolate, melted (I used ghirardelli)
• pinch of salt
• 1/4 tsp cream of tarter

Preheat the oven to 350. Butter 4 souffle/ramekins. Sprinkle each with sugar, invert it and tap to remove excess sugar.

Beat egg yolks with all but 1 tbsp sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Wash beaters well, then beat egg whites with salt and cream of tarter until whites hold soft peaks, continue to beat, gradually adding the remaining tbsp sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula. Transfer to prepared souffle dishes and bake until the center is nearly set, about 10 minutes. Serve immediately.

Low fat Banana Cream Pie

• cooking spray
• 12 graham cracker squares (6 full sheets) I used chocolate
• 2 tbsp butter, softened
• 1 tbsp water
• 1 1/2 tsp unflavored gelatin
• 3 tbsp boiling water
• 1/3 cup, plus 1/2 tsp sugar
• 3 tbsp AP flour
• 2 egg yolks
• 1 1/2 cups 1 % low fat milk
• 1 tsp vanilla extract
• 2 cups sliced banana
• 1/4 cup whipping cream
• 1/2 tsp sugar

Preheat the oven to 350. Spray a 9 inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add butter and 1 tbsp of water, and process until the crumbs clump together. Press crumb mixture into bottom of pie plate and about 1/2 inch up the sides. Bake in the oven for 10 minutes, the let cool.

In the meantime, make the filling. Put the gelatin in a small bowl, add 3 tbsp of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium mixing bowl lightly beat the milk and eggs until combined. Add the egg mixture to the saucepan and whisk so the flour and sugar dissolves. Cook over medium heat, stirring constantly for 7-10 minutes until mixture comes to a boil and has thickened. Remove from the heat and stir in the vanilla and gelatin. Stir to combine. Set aside to cool slightly.

You can either stir in the bananas to the custard mixture or arrange the sliced bananas on the graham cracker crust and pour the pudding/custard on top. Place in the refrigerator until the pudding has set, about 3 hours.

Using a glass mixing bowl (I usually put it in the freezer w/the beaters for about 10 minutes) whip the cream with an electric beater. When it is about halfway done, add 1/2 tsp of sugar, then continue whipping until fully whipped. Pour over the top of the pie. OR you could buy a container of low fat cool whip :) Enjoy!

Apricot Roasted Chicken with Roasted Asparagus

• 1 whole chicken, cut into pieces
• 2 cups low fat buttermilk
• 3/4 cup apricot jam
• 1/4 cup water
• Spices: kosher salt, cracked black pepper, lemon pepper, Tony's (about 1/4 tsp each)

Combine the buttermilk and chicken in a large mixing bowl. Cover and refrigerate for hour. After an hour, transfer the chicken to a colander, shake, let it stand in the colander for about 5 minutes. Meanwhile, line a large cookie sheet with foil, set aside. Combine the jam and water in a medium mixing bowl. Dip the chicken in the jam mixture to coat and put it on the cookie sheet, DO NOT bunch the chicken together, this will keep it crispy. Sprinkle the chicken with the seasonings and cook on the bottom shelf of the oven at 350 for 30 minutes. After 30 minutes, drain off the liquid and put it back in the oven on the top shelf for 10-15 more minutes until golden and crispy. Transfer to a serving dish and let it set, start on the asparagus.

Roasted Asparagus with lemon mustard vinaigrette

• 1 lb of asparagus
• 2 tbsp EVOO
• kosher salt and cracked black pepper

Preheat oven to 400. Line a cookie sheet with foil. In a large bowl toss the asparagus with olive oil and liberally season with salt and pepper. Spread the stalks out on the cookie sheet and roast until tender but still firm, about 10 minutes.

Vinaigrette:

• 1/2 tsp Dijon mustard
• 1/2 lemon, juiced
• 2 tbsp EVOO
• kosher salt and cracked black pepper

In a small bowl, whisk the mustard and lemon until combined. Slowly drizzle in the olive oil, whisking quickly to emulsify the EVOO into the juice mixture. Season with salt and pepper to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. This dish may be eaten warm or cold.