Pecan Crusted Tilapia

One dish that is on weekly rotation over the summer months is pecan crusted tilapia. Tilapia is a go to fish for me, it’s easy to cook and can be done so many different ways. Kind of like chicken, with less cook time. When I make it, I love coating it with a crispy shell. The combination of the crunch on the outside with flaky fish on the inside is my preference.

This entire meal can be made in under 30 minutes, which makes it a win in my mom book. I served it with Trader Joe’s riced cauliflower and a pineapple cucumber salad. 

The entire meal is so fresh and healthy too. It just screams summertime!

Do you have a go to dinner for the summer months?

Ingredients

• 4 tilapia fillets 4-6 ounces
• 1/4 cup pecan halves
• 1/4 cup panko crumbs
• 1-2 tbs olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1/2 tsp chopped parsley
• 1 lemon wedged

Instructions

1. Place pecan pieces into a plastic bag. Place bag on top of a cutting board. Using a rolling pin (and a little muscle) coarsely chop the pecans.
2. In a separate bowl, mix together pecans, panko crumbs, salt, pepper, paprika, parsley and garlic salt.
3. Use 1-2 tsp of olive oil to coat fish. Then coat/ dredge fish with pecan panko mixture.
4. After fish is coated with pecan mixture on both sides, place fish on a greased baking sheet.
5. Bake at 400 for 20-25 minutes or until fish is white and flakes easily with a fork.
6. Garnish with lemons.

Quinoa Shrimp Bowl

I've bene doing a lot of cooking with quinoa lately. Mostly because I've been trying to eat more clean and also because everyone in my family enjoys it, especially the toddler. I usually make a bag each week and add it to as many meals as I can. 

This meal was thrown together on a whim. I had cooked shrimp already in the fridge, along with quinoa and black beans. I added some tomatoes and avocado to make it a new favorite healthy lunch. It's just what I needed for these HOT summer days. Enjoy!

Ingredients:

- 2 dozen cooked shrimp (medium size)

- 1 cup quinoa cooked according to package instructions

- 1 can black beans, rinsed and drained

- 1 cup cherry tomatoes, halved 

- 1 avocado, diced

- 1 lime

- a little EVOO

- salt and pepper to taste

Directions: 

I decided to serve this meal cold. You could easily eat it warm as well. Since my shrimp, beans and quinoa were already cooked, I just added them to a large bowl. From there I added tomatoes and diced avocado. I squeezed lime juice over the top and added a touch of olive oil. I mixed all of the ingredients and added a little salt and pepper before serving.  

To serve warm, you could sauté or grill the shrimp. Cook the quinoa according to the package, warm the black beans and add the tomatoes and avocado. 

Garlic Lemon Shrimp

One thing I always have in my freezer is frozen cooked shrimp.  

It's quick to thaw and can be used for lots of healthy recipes.  

Last night, the day got away from me. 

It was 5:00 by the time I looked at the clock and I didn't have anything out for dinner. 

I had already played the breakfast for dinner card this week,  I needed something different.  

So, I pulled out my shrimp and by the time it was thawed I had found a recipe. 

Dinner was ready by the time hubs was home. 

I liked it, he liked it. 

Success.  

Garlic Lemon Shrimp

Courtesy of Taste of Home

4 ServingsPrep/Total Time: 20 min.

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons minced fresh parsley
• Hot cooked pasta or rice

Directions

• In a large skillet, saute shrimp in oil for 3 minutes. Add the
• garlic, lemon juice, cumin and salt; cook and stir until shrimp turn
• pink. Stir in parsley. Serve with pasta or rice. Yield: 4 servings.

Corn Salsa over Grilled Salmon

I hope you all are enjoying these easy salmon recipes as much as I am. 

I knew this one would be a hit because hubs and I love corn salsa. 

We make it once a week over the summer, usually on Friday nights.  

That way we can enjoy the leftovers all weekend. 

And after making this recipe, I think we've found our new Friday night favorite. 

If you're serving 2, make the corn salsa recipe as directed.  

Enjoy half of it as an appetizer with corn chips and maybe a margarita {or two}.

Then, turn on the grill and enjoy this fresh and healthy salmon. 

It was enough served without sides, but I'm sure it would be good with jasmine rice as well. 

Enjoy!

Corn Salsa over Grilled Salmon

Adapted from  PBS.org

Ingredients

• *Corn Salsa Ingredients*
• 12 -ounce bag frozen sweet corn
• 1 - 15 ounce can black beans, rinsed and drained
• 1 tomato, seeds removed and chopped
• 1 avocado, removed from its skin and cubed
• 1/4 cup chopped cilantro
• Fresh squeezed lime juice from 1 large lime
• 1 teaspoon kosher salt
• *Salmon Seasoning Ingredients*
• 2 tablespoons brown sugar
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon dill
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 4 - (6-ounce) salmon fillets

Instructions

• Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
• Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
• In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
• Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
• Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
• Place each piece of salmon on a plate and top with a generous serving of corn salsa.
• *Leftover salsa can be used for dipping chips.
1. 

Shrimp Stir Fry with Sugar Snap Peas

Shrimp Stir Fry with Sugar Snap Peas 

Courtesy of Very Culinary 

Results: Such a quick meal and healthy too.  I used brown instead of white rice because it's what we had at home.  I bought medium shrimp and will definitely buy large shrimp next time.  I used a few different spices to work with what I had at home.  Next time, I will look for the chili garlic sauce as I think it would take this dish up a notch.  I would still make it again, as is.  Enjoy!

My picture doesn't do this meal any justice.  

Boy do I miss my DSLR camera! 

Shrimp Stir Fry with Sugar Snap Peas 

Courtesy of Very Culinary 

Shrimp Stir-Fry with Sugar Snap Peas
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients
• 2 tablespoons vegetable oil
• 1 pound medium shrimp, shelled and deveined
• 8 ounces sugar snap peas, strings removed
• 1 cup low-sodium chicken broth
• 1/4 cup soy sauce (low sodium or gluten-free)
• 3 teaspoons rice wine vinegar
• 2 teaspoons chile garlic sauce
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped fresh ginger
• 3 cloves garlic, chopped
• salt and pepper
• 3 scallions, chopped, white and green parts separated

Directions
In a bowl, whisk together the chicken broth, soy sauce, rice wine vinegar, chile garlic sauce, and cornstarch. Set aside.

Rub the ginger, garlic, and a sprinkle of salt and pepper all over the shrimp.

Heat the oil in a large nonstick pan or wok over high heat. Add the white scallions and saute for 30 seconds. Add the snap peas, sprinkle with a touch of salt and stir-fry until they’re crisp-tender, 1-2 minutes. Add the shrimp to the pan and stir-fry for about 1 minute. Whisk the soy sauce mixture and add it to the pan. Cook until the shrimp are opaque and the sauce has thickened, about 1 more minute. Toss the scallion greens in and remove from the heat.

Serve over white rice with some of the pan sauce.