Karen’s Oven Baked Tilapia

Servings: 6

You’ll need:
6 Tilapia fillets
2 Tbsp. fresh lime juice
2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. Cayenne pepper
Fresh ground peppercorns
4 Tbsp. Extra Virgin Olive Oil

Preheat oven to 425 degrees F.

Using a medium (preferably non-stick) baking sheet, spray or brush the EVOO (Extra Virgin Olive Oil) where the Tilapia fillets will be placed.

Carefully place the fillets on the baking sheet, flat side down and gently brush the remainder of the EVOO on the tops of the Tilapia fillets.

Next, brush the fresh lime juice over the tops of the fish fillets. Sprinkle about 1/2 tsp. of garlic powder and 1/2 tsp. of paprika, just a shake of Cayenne powder and a couple of twists of fresh ground peppercorns over the tops of the fish fillets.

Put in the center oven and bake, about 6-7 minutes, until the edges are slightly browned. If the Tilapia fillets are not getting cooked evenly then rotate the pan and bake an additional 2-4 minutes or until completely done.

Karen’s Note: Serve with my Mango and Jalapeno Salsa (recipe below) over the top and along with some fresh steamed veggies. My picture shows a serving suggestion of some baby carrots, steamed for about 10-12 minutes (or until fork tender). In the last 2-3 minutes of steaming I added some Kale leaves for a healthier vegetable that compliments this spicy, yet tasty, baked fish.

Karen’s Mango and Jalapeno Salsa

Servings: 6

You’ll need:
1 ripe, but firm mango, peeled, seeded and diced
1/8 cup red pepper, seeded and diced
1/8 cup small Vidalia or sweet onion, diced
3 Tbsp. Tamed Mezzetta’s sliced jalapenos, drained and diced
2 Tbsp. fresh lime juice

Mix all ingredients in a medium bowl.

Serve this tasty spicy and sweet Mango and Jalapeno Salsa over the Oven Baked Tilapia.

Karen’s Note: This salsa can be made ahead of time: Fresh Mango and Jalapeno Salsa can be stored chilled for a day or two, prior to serving. It is also a great topping for our Key West Grilled Chicken Breasts or Egg and Potato Frittatas (recipe posting soon).

Craving a gooey, crispy and golden, melts-in-your-mouth quesadilla? Black beans, gooey reduced fat cheese, steamed zucchini, shredded cooked pork or thin lean slices of leftover steak and a side of salsa make these quesadillas leaner and lower in calories and also higher in fiber and protein. My family just raves about how filling these quesadillas are, plus they are not only great served as a main dish, but can also be served as an anytime appetizer or snack!

Servings: 8 (4 triangular portions)

You’ll need:

8 burrito size flour tortillas, low fat and at least 5 grams of fiber per serving
2 cups reduced fat Mexican cheese blend, shredded
1 cup cooked low-sodium seasoned black beans, drained
1 cup leftover shredded pork or thin slices of steak* (trimmed of any visible fat)
1/2 cup sliced and steamed zucchini, drained in colander
1/4 cup cooked diced yellow onions
2 cups favorite salsa
1/4 cup diced green chilies
Non-stick low calorie cooking spray
Fat free sour cream (optional)

Directions:
Heat large non-stick pan to medium.

Spray pan with non-stick cooking spray.

Place one tortilla in the pan.

Layer 1/8 cup of shredded Mexican cheese blend on half of tortilla.

Layer 1/8 cup black beans, 1 Tbsp. onions and 2 Tbsp. cooked zucchini and sprinkle on 1 Tbsp. diced green chilies.

Layer on another 1/8 cup shredded cheese over top of other half of tortilla.

Fold over the quesadilla.

Cook both sides until they’re a delectable golden brown.

Repeat steps two through eight, until all quesadillas are made, so keep warm in foil or oven.

Plate each quesadilla and cut into 4 triangular sections. Serve each 4 triangular portions with 1/4 cup side ramekin or small dish of your favorite salsa.

If you’d like, top each serving with a dollop of (optional) fat-free sour cream.

Enjoy!

Karen’s Note:  You might want to make sure the beans, onions and zucchini are heated in the microwave and drained of juices, before adding them to the quesadilla. This will definitely help the cheese melt faster. *You can also use turkey bacon or turkey sausage pieces in place of the meat for these great tasting quesadillas!

Servings: 4

You’ll need:
1/2 cup lime juice
1/8 cup canola oil
4 Tbsp. raw sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground ginger
4 boneless, skinless chicken breasts
8 pineapple rings, from canned and drained of juice

In a small bowl combine lime juice, canola oil, raw sugar, salt, cumin and ginger and using a whisk, mix ingredients well into a marinade.

Place chicken breasts in a large plastic ziplock bag with the marinade. Seal bag, turn to coat and refrigerate 60 minutes, turning bag once after 30 minutes.

Preheat grill and grill chicken breasts, turning once, until chicken is cooked thoroughly. Grill pineapple wedges, turning once on the grill and twice each side to make “hatch” grill marks.

Serve each chicken breast with 2 pineapple wedges.

​Karen’s Note:  This recipe is great served with a side of potatoes and a side salad or any green vegetable side dish.