Tilapia with Citrus-Garlic Sauce

Ingredients:
4 5-6 oz. tilapia fillets
kosher salt, to taste
1 tbsp. olive oil
3 tbsp. unsalted butter
4 garlic cloves, minced
grated zest from 1 lemon
grated zest from 1 lime
juice from 2 small lemons (about 4 tbsp.)
juice from 1 lime (about 2 tbsp.)
3 tbsp. chopped fresh basil

Directions:

1. Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it's hot, but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
2. Wipe out the skillet and prepare the citrus-garlic sauce. Over medium heat, melt the butter. Add the garlic and cook, stirring until fragrant, about 30 seconds.
3. Add the lemon and lime zest and juice and a pinch of salt. Cook for 1-2 minutes.
4. Add the basil and cook for 1 minute. Remove from the heat.
   
5. Arrange the fillets on individual plates or a platter. Pour the sauce over the fillets and serve. Delish!
   

Super Berry Smoothie

Ingredients:2/3 cup bottled pomegranate juice

1 cup frozen unsweetened mixed berries

1/3 cup ATHENOS Greek Strained Nonfat Yogurt

2 Tbsp. honey

1/2 cup ice cubes
Directions:

BLEND all ingredients except ice in blender until smooth.

ADD ice; blend on high speed until thickened.

SERVE immediately.

*Kraft Foods Magazine

Mexican Caprese Salad

Ingredients:

2 red tomatoes, flavorful heirlooms if possible, cored and sliced

1 pound fresh mozzarella, sliced
3 avocados, pitted, peeled, and sliced
Good quality balsamic vinegar to taste (I used Crema Balsamic Glaze from Williams Sonoma)

Directions:

On a large serving platter, arrange the tomatoes, mozzarella, and avocados in an overlapping and repeating pattern. Drizzle with vinegar and serve.

*From Eva's new cookbook, Eva's Kitchen

Food Network Magazine's May 2011 Create-a-Bread

1. Choose a Flavor:
Prepare 1 c. fruit or veggie (one kind only).
Pear, shredded and squeezed dry
Apple, shredded and squeezed dry
Banana, mashed
Carrot, shredded
Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins:
Choose up to 1 3/4 c. TOTAL of the following ingredients (use no more than 3/4 c. nuts). Toast and chop any nuts; chop any large dried fruit.
Walnuts
Pecans
Almonds
Hazelnuts
Pistachios
Dried Cherries
Dried Cranberries
Dried Currants
Raisins
Dried Figs
Dried Apricots
Pitted Dried Dates
Rolled Oats
Chocolate Chips
Sweetened Shredded Coconut

3. Prepare the Pan:
Preheat the oven to 350. Lightly butter one 9x5 inch loaf pan or three 6x3 inch mini pans.

4. Make the Batter:
Mix 1 1/4 c. flour, 3/4 c. sugar, 1 tsp. each baking soda and salt, and 1/2 tsp. each baking soda, cinnamon, and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 c. cooled melted butter or vegetable oil, 1/2 c. plain yogurt or sour cream, 1 tsp. vanilla extract, and 1 tsp. citrus zest (optional). Stir your fruit or veggies (from step 1) into the egg mixture, then fold into the dry mixture until just combined.

5. Bake the Loaf:
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

6. Make a Glaze:
Prepare a glaze, pour onto the cooled bread and let set, 15-20 minutes.
Chocolate:
Whisk 1 c. confectioners' sugar, 2 tbsp. cocoa powder, 2 tbsp. milk, 1/4 tsp. vanilla extract, and a pinch of salt.
Vanilla Bean:
Whisk 1 cup confectioners' sugar, 1 tbsp. milk, and the seeds from 1 vanilla bean.
Brown Butter:
Brown 3 tbsp. butter over low heat; cool slightly. Whisk with 1/2 c. confectioners' sugar and 1 tbsp. milk. Use immediately.
Citrus:
Whisk 1 c. confectioners' sugar, 1 tbsp. each milk and citrus juice, and 1 tsp. citrus zest.
Cream Cheese:
Whisk 1 c. confectioners' sugar, 3 tbsp. softened cream cheese, 2 tbsp. milk, and 1/4 tsp. vanilla extract.

Cucumber Sandwiches

Ingredients:

1 loaf cocktail rye bread

1 (12 oz.) container soft cream cheese

1 pkg. Italian dry salad dressing mix OR 1 pkg. Hidden Valley dry salad dressing mix

2 cucumbers

Dill weed

Directions:

1. Wash cucumbers and slice (removing the peelings is optional). Mix package of dry Italian or Hidden Valley dressing with cream cheese.
2. Spread each slice of bread with mixture.
3. Place slice of cucumber in center of bread and sprinkle with dill weed.

Southwestern Layered Bean Dip

Ingredients

• 1 16-ounce can nonfat refried beans, preferably "spicy"
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeno slices , chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Directions

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

*Eating Well, January/February 2007

Banana Peanut Butter Chocolate Chip Muffins

recipe from Baked Perfection

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 ripe bananas, mashed
1/2 cup peanut butter
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg
1/4 cup butter melted
1 cup chocolate chips
1 tablespoon flour
1 tablespoon turbinado sugar

Preheat over to 375 degrees. Grease or line 12 muffin cups.

In a large bowl mix together 1 1/2 cups flour, baking soda, baking powder, salt, and cinnamon. In a second bowl beat together bananas, peanut butter, sugars, vanilla, egg, and melted butter. Stir the banana mixture into the flour mixture until just combined. In a small bowl mix together the chocolate chips and 1 tablespoon flour (this will prevent the chocolate chips from sinking). Stir the chocolate chips into the batter. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin with turbinado sugar. Bake in preheated oven for 12-15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

*www.bakedperfection.com