I used to be scared to cook fish. I know that there are many folks out there that can’t stomach the idea of eating fish but I am not one of them.
I worry that I will under or over cook it. Seafood is temperamental like that.
But fish is packed with protein and healthy fats and I can eat it on Fridays during Lent. J When I was younger, Fridays during Lent meant several trips to McDonalds.
Now that I am creeping up on forty McDonalds doesn’t play nicely with my body fat. I can feel the pounds start to pack on before I even take a bite!
Luckily my fear of ruining fish isn’t as debilitating as it once was. Fish cooks quickly so it’s perfect for busy moms.
Easy Baked Tilapia and Veggie Pasta Salad
Ingredients:
4 Tilapia filets
1/2 cup Progresso Bread Crumbs
1/2 cup parmesan cheese
2 TB Italian Seasoning, additional seasoning to taste for pasta
sliced Green Bell Peppers
sliced onions
sliced tomato
1 jar of marinated artichoke hearts
2-3 cloves minced garlic
olive oil
Pasta of choice (I used Hidden Vegetables Penne)
Directions:
Preheat oven to 350 degrees
Combine parmesan, bread crumbs, and italian seasoning in a shallow bowl.
Wet fish and dredge in bread crumb mixture.
Place in an even layer on a foil covered baking sheet that has been sprayed with cooking spray.
Bake approximately 20 minutes until fish easily flakes when poked with a fork.
Cook pasta as directed on box.
Remove from heat and set aside.
Saute onions and garlic in a tablespoon of olive oil for approximately 2 minutes
Add other vegetables
Add 4 ozs of marinated artichoke hearts (and the liquid from the jar)
Add cooked pasta
Sprinkle with Italian seasoning, salt, and pepper to taste.
Serve warm or cold.
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