Seasoned Tilapia fillets

This seasoning is quick, easy, and I love it!

Recipe from tasteofhomes.com

Ingredients

• 2 tilapia fillets (6 ounces each)
• 1 tablespoon butter, melted
• 1 teaspoon steak seasoning
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash garlic powder

Nutritional Facts 1 fillet equals 193 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 589 mg sodium, 1 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

 

Directions

• Place fillets in a greased 11-in. x 7-in. baking dish. Drizzle with butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets.
• Cover and bake at 425° for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.

Egg Stuffed Potatoes

So many potatoes from Bountiful Baskets this week....maybe I will try this :)  Recipe from http://whatscookingmexico.com/category/recipes/

 

 

2 Baked Potatoes

2 Eggs

Butter

Salt

Pepper

Various Filling Ideas:

cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc

veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa

CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.

2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.

3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.

4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)