Cornflake and Parmesan crusted baked Tilapia

Another quick supper!

Ingredients:

• 3 cups crushed corn flakes
• 1 egg, slightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tsp or more of kosher salt
• 1 tsp or more of Tony's Cajun seasoning
• 1 tsp lemon pepper 

Directions:

In a large zip lock bag, crush the cornflakes using a rolling pin or I just used my hands. You can also use a food processor but come on, it's more fun using your hands, helps with the stress :)

Okay, once you have it all crushed fine pour it into a cake pan with the cheese, mix, use another cake pan for the egg. This will be your "dipping" section.
Season your fish with salt, lemon pepper, and Cajun seasoning. Set aside.

Preheat your oven to 400. I used a large cookie sheet and then put a baking cooling rack on the cookie sheet and sprayed it with cooking spray. That way the fish gets crunchy on the bottom and top.

Ready to dip. Take your seasoned fish, dip it on both sides in the egg mixture, then into the cornflake/cheese mixture, then onto the cooling rack. Don't worry, some of the cornflakes will not stick. Once you have all the fish coated just put any of the excess cornflake mixture on top of the fish. I sprayed the top of the fish as well with the cooking spray.

Bake at 400 for 10 minutes. It will continue to cook after you pull it out of the oven. Let is set for about 5 minutes then serve.

I served this with baked fries and grilled nectarines drizzled with honey and topped with Gorgonzola cheese. The fries were on the bottom rack, fish on top rack of the oven.

Baked Fries:

• 2 large Yukon gold potatoes, cut up into thin fries
• 1 tbsp olive oil
• 1 tbsp Tony's, Cajun seasoning
• 1 tbsp kosher salt

Preheat oven to 400. Spray a large cookie sheet. In a large bowl, mix the olive oil, seasoning, and potatoes until well coated. Put the fries on the cookie sheet and bake for 10-15 minutes.
Turning once after 10 minutes.

Ranch Chicken and Rice

SUPER easy and delish! The hubby LOVED this dish!

Ingredients:

• 2 cups uncooked instant rice
• 1 1/2 cups 1% milk
• 1 cup water
• 1 envelope ranch dip mix
• 1 1/2 lbs (or more) chicken breast, cut into strips
• 1/4 cup melted butter
• 1 tsp (or more) kosher salt

Directions:

1. Preheat the oven to 350, spray/grease a 2 quart baking dish.
2. In a small bowl, combine the milk, water, and ranch mix.
3. Put the uncooked rice in the baking dish, pour the milk mixture over the rice, layer the chicken in the dish, drizzle the butter over the chicken, and sprinkle the salt over the entire dish.
4. Cover and bake for 35 minutes or until no longer pink.
5. Let it set for about 5 minutes and serve.

Bubble Up Enchilada Casserole

This is a very easy recipe. I browned the meat the night before and it only took 10 minutes to prep and then 25-30 to bake. You can use just 1 lb of beef or turkey. I don't really care for certain ground turkey so I like to "mix it up" and the original recipe did not have any seasoning and I thought it tasted a bit "flat" so I spiced it up a bit. I also recommend using block cheese. Also, I had about 1/4 cup of left over bite size turkey pepperoni that I added to the meat mixture. Enjoy!

Ingredients:

• 1/2 lb of ground turkey
• 1/2 lb of extra lean ground beef
• 1/4 cup turkey bite size pepperoni (optional)
• 1 10 oz can of enchilada sauce
• 1 8 oz can of tomato sauce ( I only used half)
• 1 cup shredded cheese (1/2 cup of mozzarella & 1/2 cup of sharp cheddar)
• 1/4 cup of diced onion
• 1/2 tsp or more "just a pinch" McCormick Italian seasoning
• 1/2 tsp of Tony's, Cajun seasoning
• 1 can of reduced fat biscuits, cut into quarters

Directions:


1. Preheat oven to 350 degrees. Lightly mist a 2 quart baking dish with cooking spray and set aside. The original recipe uses a 9x13.

2. Brown turkey/beef in a large skillet or saute pan with the diced onion. Drain if there is any excess grease/fat.

3. Add the enchilada sauce, tomato sauce, seasoning, turkey pepperoni, and stir to combine. Put your biscuit pieces in the baking dish. Pour the sauce over the biscuits. Sprinkle the cheese on top.

4. Bake for 25-30 minutes until brown and bubbly. Let stand for 5 minutes before serving.

No bake chocolate eclair dessert (Pinterest)

This is a very easy recipe and the chocolate layer is so rich and delish!!! It literally makes this dessert. Enjoy!

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding (or 1 large)

3 c. milk

1 (12 oz.) container Cool Whip
Graham crackers

Topping:

1/3 c. cocoa

1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

Directions

For the filling:

1. Mix pudding and milk; beat. Stir in Cool Whip.

2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

4. Pour chocolate topping over the top layer of graham crackers.

5. Refrigerate over night.

 

 

 

 

 

Lunch Lady Peanut Butter Bars (Pinterest)

Ingredients:

• 1 1/2 cup AP Flour
• 1 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 1/2 tsp vanilla
• 1 1/2 cup of creamy peanut butter (split)
• 2 eggs
• 1 1/2 cup quick oats

Frosting:

• 1/2 cup butter (1 stick)
• 3 1/2 cup powdered sugar
• 2 Tbsp cocoa
• 1/4 cup milk, whatever you have in the fridge (I used evaporated)
• 1 tsp vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Potatoes, green beans, and ham..in a crock pot :)

Ingredients:

• 8 red potatoes, scrubbed and halved
• 1 (16 oz) package of frozen green beans (or fresh)
• 1 large onion, chopped
• 2 cups ham, chopped, I used hormel sliced ham in water (or 1 lb of slightly cooked bacon)
• 1-2 cans of vegetable or chicken broth (low sodium and fat free)
• 1 Tbsp Tony's seasoning
• salt & pepper to taste

Add ALL of the above ingredients to your crock pot, stir to combine, cover, and cook on low for 8-10 hours. Use your own judgement on the amount of broth. I like a lot of broth with my cornbread.
Super easy and tasty!

3 Layer Fudge Brownie Pie

Ingredients:

• 1 box of fudge brownie mix (follow ingredients/directions on the box)
• 1 package of large marshmallows or 2 handfuls of mini marshmallows

Frosting:

• 1/4 cup melted butter
• 1/4 cup cocoa powder
• 1/4 cup evaporated milk
• 8 oz or more powdered sugar

Prepare brownie mix as directed on the box. Spread into a greased 13x9 baking dish. Bake as directed on box. While the brownies are cooking, mix all of the frosting ingredients together in a bowl and set aside.

Once the brownies are cooked, remove from the oven, spread the marshmallows over the top and put it back in the oven for 5 minutes, until slightly brown, remove from the oven and top it with the frosting. Let it set for about 5 minutes. Serve HOT! It's very rich and sweet so I would recommend sharing :) I made this for my husbands work. Super easy!

English Muffin Bread (Pinterest)

Ingredients:

• 5 1/2 cups warm water
• 3 packets of rapid rise yeast (1 pkt equals 2 1/4 tsp)
• 2 Tbsp Salt
• 3 Tbsp Sugar
• 11 cups bread flour

In a LARGE mixing bowl, combine ALL ingredients. Spoon into 4 greased loaf pans. Dough will be sticky. Let rise in pans until dough reaches the top of the pans.

Note:To make them rise quicker, while I'm mixing the dough I turn the oven on it's lowest setting, wait for it to heat up, then turn the oven off, leave the door ajar for about a minute and then put the loaf pans in the oven to rise.

Bake at 350 for 35 to 45 minutes or until golden brown.

10 minutes before they are done, brush the tops with melted butter. Let it cool in the pan for about 5 minutes then flip them out on a rack to cool completely. Super easy and NO kneading!

Slice, toast and enjoy! I served it with my Pineapple lemon jam! Yum!