tonight's meal: parmesean crusted tilapia, steamed broccoli, cheddar-sage mashed potatoes

about 30 min from start to finish

parmesean crusted tilapia

ingredients:
tilapia filets
shredded parmesean
bread crumbs

heat appx 1 tbsp olive oil in skillet over med/med-high. salt and pepper both sides of tilapia. sprinkle both sides with breadcrumbs and parmesean cheese. saute in skillet appx 10 min, flipping half-way through.


cheddar-sage mashed potatoes
(adapted from redbook, march 2008)

ingredients:
1.5 lbs yukon old potatoes, peeled (if desired), cut into chunks
1/2-1 cup milk (recipe originally called for 1/2c)
1/2 tsp sage (recipe originally called for 1 tsp)
1/2-1 cup cheddar cheese (recipe originally called for 1/2c)

1. in large pot, bring potatoes, with enough cold water to cover, to a boil. boil 15 minutes or until tender.
2. drain potatoes; return to pot. add milk and sage; mash over low heat until potatoes are smooth and creamy. stir in cheese until melted.
3. salt and pepper to taste.

review: this was the first time for this particular mashed potato recipe. i found adding more than the recommended milk and cheese was necessary to give me the desired consistency and cheesiness. i like how it had a little hint of sage...i think a whole tsp would have been too much. it was quick and easy and super yummy.

notes: this tilapia is one of my go-to meals. sometimes i don't add the breadcrumbs and it's just as tasty. healthy and fast...always a family favorite.

tonight's meal...a new recipe: roasted citrus-crumbed tilapia, sweet potatoes, and left over wild rice

about 1 hour from start to finish, although only about 15 min hands-on time.

citrus-crumbed tilapia
(recipe modified from redbook magazine)

ingredients:
1 1/4 cups panko breadcrumbs
1/4 cup unsalted butter, melted
1/4 cup chopped italian parsley
1-2 tbsp lemon juice
5 tilapia fillets, thawed if frozen (i buy them individually frozen in the big bag from sam's)
salt and pepper

1. heat over to 450 degrees. line a large baking sheet with parchment paper.
2. combine panko, butter, parsley, and lemon juice in bowl. arrange fillets on baking sheet. salt and pepper both sides. top both sides with panko mixture, pressing to adhere to fillets.
3. roast until breadcrumbs are browned and tilapia is opaque in thickest part, about 8-10 min, flipping half-way.


baked sweet potatoes

ingredients:
4-5 small sweet potatoes (smaller=generally sweeter)

clean skins, poke holes in potatoes, line a baking pan with foil and bake appx 1 hour in a 425 degree oven.

*review: the boy and girl gobbled it down...although, truth be told, the girl hesitated trying the fish for a while. evidently, she's terribly allergic to parsley? no worries, temporary allergy only and she soon discovered it was quite tasty. thank goodness.