I haven’t been cooking much recently. Life has been busy and when I do cook I haven’t been taking pictures. I finally started back again…I have missed my kitchen. I made a Parmesan chicken once with Greek yogurt and Parmesan cheese. So I decided to try it with fish…
I just combined Greek yogurt, Parmesan cheese, and about 1/4 tsp of minced garlic. Then, I spread it over 2 tilapia filets with a lemon slice on top, of course.
In the meantime, I created a corn, apple, quinoa, spinach salad 🙂
First, onions + 1/4 garlic clove sauteed in a small sauce pan. Add apples.
Once they are softened. Add 1/2 cup of broth (I used vegetable broth, you could use chicken I suppose). When it starts boiling, add quinoa.
In a separate skillet, fry up some corn w/ chili powder, cayenne pepper, and garlic.
After the quinoa has cooked (about 15 minutes), combine all ingredients into the sauce pan.
Cook down some spinach and add it into the mix!
Yum and healthy.
The fish should be done after about 20 minutes at 375′. If you like it well done, maybe a few more minutes.
1/2 cup Greek Yogurt
1/4 cup Parmesan cheese
1/4 tsp minced garlic
2 Tilapia fillets
— combine first 3 ingredients. Spread on top of thawed fillets.
— place in 9×9 baking pan and put in oven (preheated to 375′) for 20 minutes.
1/2 cup broth (vegetable)
1/4 garlic clove, chopped
1 shallot chopped
1 can corn
2 cups spinach (when raw)
1/4 cup quinoa
— chop shallot, garlic and add to sauce pan with 1 tablespoon olive oil or spray
— add 1/2 chopped apple and cook until all very soft
— pour in broth, until boils. Add quinoa. Cook for about 15 minutes. Stirring.
— begin frying corn in skillet while the quinoa is cooking. Add cayenne pepper, chili powder and garlic to taste.
— combine corn with remaining ingredients in sauce pan.
— use the same skillet you used with the corn and cook the spinach with some salt and oil. Combine with the rest.
— Scoop some warm salad out and place the fish on top.
— Taste it. Serve it. Eat it.