My weekly plan was:
Monday - DYOD (do your own dinner) since we were both working later
Tuesday - Nut Crusted Tilapia, brown rice and roasted baby carrots - NEW
Wednesday - Tacos (with ground chicken)
Thursday - Sweet Mustard Chicken, zucchini and corn on the cob (all grilled) - NEW
Friday - out to dinner with friends
So, here are the recipes for the 2 new dishes. First up....
Source: Prevention Magazine
1 cup of finely chopped pecans
4 tilapia fillets (about 1 1/2 lbs)
milk (used fat free)
flour (used whole wheat)
salt and pepper
Season both sides of fish fillets with salt and pepper. Dredge in flour first, then milk, then coat thoroughly with pecans. Heat a thin layer of canola oil in a large nonstick skillet over medium-high heat. Cook fish until just done, turning once (about 5 mins total).
Source: Lani - Pleasure Cooker
Toss with olive oil until lightly coated. Add salt, pepper, and rosemary (or thyme). Spread out on baking sheet. Bake on 400 for 20-25 minutes or until desired tenderness.