Tilapia with Quinoa and Veggies!

tilapia

You’ll Need:

1 large tilapia fillet

Olive oil cooking spray

3-4 lemon slices

1/2 teaspoon garlic powder

1/2 teaspoon basil

1/2 teaspoon rosemary

pinch of oregano

salt and pepper to taste

1/4 cup quinoa or whole grain brown rice

Veggie of choice (preferably green)

How to:

Preheat oven to 400

Spray oven safe dish with a little olive oil, and place fish into dish. Sprinkle spices and seasonings on top place lemon slices inside dish as well.

Bake for about 15- 20 min. Until cooked all the way through.

Cook quinoa or brown rice according to package and steam your veggies! add a little salt and pepper to taste!

quinoa

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Zucchini Bread!!! (dairy-free,egg-free, gluten-free, vegan)

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LOVE Zucchini Bread!!! SO ..here’s a more healthier option when it comes to some yummy bread for maybe a party or even a small snack!

You’ll Need:

3 Zucchinis (shredded)

2 tablespoons of ground flax seed mixed with 5 tablespoons of water in a separate small bowl (this is your “eggs”)

1 1/2 cups of Gluten free flour (or if you don’t need it to be gluten free, another great option is whole wheat flour)

1/2 cup Olive oil.

1/2 teaspoon salt

1/2 cup agave nectar

2 teaspoons of pure vanilla extract

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

(Optional ingredients include: Raisins, Walnuts, Chocolate chips…get creative!!)

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How to:

Pre-heat oven to 350

In very small bowl, mix flax sees and water in bowl and set aside so it gets thicker and kind of “goopy”

Next, in large bowl, mix olive oil, vanilla, cinnamon, agave, “egg” mixture, salt and shredded zucchini into bowl. Mix well.

Then add Flour, baking soda and baking powder into same bowl and mix until all ingredients are wet.

Coat baking pan with cooking spray, and pour mixture into blow and bake for about 20-30 min depending on how big the pan is. Bake till a toothpick or knife comes out clean without mixture on it.

** I cut a slice and topped it with a tiny drizzle of natural honey** So good**

YUMMMMMMMM!

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Chicken Cacciatore (WW)

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You’ll Need:

8 pieces of chicken, skinned (I used 8 small thighs)

1/2 teaspoon salt

1/4 teaspoon black pepper

3 teaspoons olive oil

1 onion, chopped

3 garlic cloves, minced

2 red bell peppers, seeded and chopped

1/4 lb of mushrooms, sliced

1/2 cup of chopped celery or fennel

1/2 teaspoon dried oregano

Pinch if cayenne

2 cups of prepared marinara sauce

  • Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in large non-stick skillet and set over medium heat. Add chicken, and cook until browned on each side (about 4 min) Transfer chicken onto plate and set aside.
  • heat the remaining 1 teaspoon of oil in the same skillet. Add onion and garlic , cook, and stirring occasionally until tender. add bell peppers, mushrooms, celery, oregano and cayenne.  Cook, stirring occasionally until tender.
  • Return chicken to the skillet, add marinara sauce and bring to a boil. Reduce heat and simmer, covered. Cook until chicken is cooked all the way through and veggies are tender (around 20 min).

chicken c

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chicken ca

    • I made this dish with 2 sides (you can find both of these in my recipe index, or click on links below):

Roasted Asparagus with Lemon and Chives (WW)
Creamy Garlic Mashed Potatoes (WW)

All together (with both sides = 8 points for Weight Watchers)

For just Chicken:
SERVES 8     WW points 4    PER SERVING 1 piece of chicken, 1/2 cup of veggies with sauce.

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )

Roasted Asparagus with Lemon and Chives (WW)

aspaspa

You’ll Need

1 (1 pound) bunch of asparagus, trimmed at the ends

2 teaspoons of olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon lemon juice

2 tablespoons of chopped fresh chives

  • Preheat oven to 425 F
  • Put asparagus into shallow roasting pan. drizzle oil over asparagus and sprinkle with salt and pepper, toss to coat evenly .
  • Place in oven, shaking pan occasionally until tender and browned in spots ( About 20 min) .
  • Transfer asparagus to platter and sprinkle lemon juice and chives on top.

SERVES 4 :   WW points 1    PER SERVING: 4-6 spears

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )