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Lightened Up Broccoli Salad

There's nothing quite like the spring time... and I think spring is actually finally here! One of my favorite parts about the warmer weather is rolling out the grill and having a few people over to hang out on our patio. Last night, we had a few friends over, and I whipped up a few of our summer favorites - Chipotle Chicken Kebabs and BBQ Bacon Jalapeno Poppers. I knew I wanted a lighter side to go with the meal, and a crisp and fresh broccoli salad sounded great. However, most broccoli salads are loaded with excess fat, calories, and sodium. (All those yummy ingredients... mayonnaise, bacon, cheese!) I decided to create a new version of Lightened Up Broccoli Salad - swapping plain Greek yogurt for some of the mayonnaise, subbing crunchy sunflower seeds for the salty bacon, and cutting down on the amount of cheese. And ya know what? It was just as good as the original! All our guests gave good reviews. IMG_6701 Start out by blanching the broccoli. This just takes the raw taste out of it. Simply drop the broccoli into boiling water for 1 minute, and then plunge it into an ice bath to stop the cooking process. Spread it out onto a towel to drain the liquid. IMG_6695 IMG_6696 Meanwhile, make the dressing. A little plain Greek yogurt, light mayo, vinegar, sugar, salt, and pepper. IMG_6697 Then it's time to assemble the salad. Combine the cooled and dried broccoli, a few sliced green onions, raisins, sunflower seeds, cubed cheddar cheese, and as much of the dressing as you need to coat the broccoli. I used almost all of it. IMG_6698 Store in the refrigerator for 1-2 hours before serving. IMG_6700 ---

Lightened Up Broccoli Salad

Yield: Serves 6-8

  • 2-lbs broccoli florets
  • 4 green onions, sliced
  • ½-¾ cup raisins
  • ½-¾ cup sunflower seeds
  • 4-oz sharp cheddar cheese, cut into small cubes
  • ½ cup plain Greek yogurt
  • ½ cup light mayonnaise
  • 5 tablespoons white vinegar
  • 2 tablespoons sugar
  • salt & pepper, to taste


1. Drop broccoli into boiling water for 1 minute. Plunge into ice bath to stop the cooking process. Lay out on a kitchen towel to dry.

2. For the dressing, combine Greek yogurt, mayonnaise, vinegar, sugar, salt, and pepper. Stir until smooth.

3. In a large bowl, combine broccoli, green onions, raisins, sunflower seeds, and cheese. Pour dressing over mixture, adding enough to coat. You might not need it all.

4. Store in refrigerator for at least 1-2 hours before serving.

Source: adapted from Aggie's Kitchen

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Sopapilla Cheesecake Bars

Happy Cinco de Mayo! What better way to celebrate than with a Mexican fiesta? I am definitely a fan of Mexican food... as you can see by going through the blog archives! If you're hunting for some yummy food to make to celebrate, here are a few of my favorites from the past: I figured to round out all the Mexican goodness above, I'd share with you a Mexican-inspired dessert - Sopapilla Cheesecake Bars. They are a riff on a popular Mexican dessert, sopapillas, which are fried pastries coated in cinnamon-sugar.


This version has flaky pastry dough layered with a creamy cheesecake filling. It's all topped with cinnamon-sugar, and is the perfect cool treat after a hot & spicy meal. It's SO easy to make, too. First, mix up the filling. Just a couple blocks of cream cheese, sugar, an egg yolk, and some vanilla extract. IMG_6493 To assemble, pop open a couple cans of crescent rolls. Unroll one into the bottom of a greased 9x13-inch pan, pinching to seal. Spread with the cream cheese mixture, then top with another can of crescent rolls, pinching to seal. Sprinkle the whole thing with cinnamon-sugar.

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Bake at 350*F for 20-25 minutes until golden brown. Let cool and refrigerate several hours before serving.


Question: What's your favorite food to serve on Cinco de Mayo? --- Sopapilla Cheesecake Bars Yield: 9x13-inch pan
  • 2 8-ct. packages crescent rolls
  • 2 8-oz. packages cream cheese
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • cinnamon-sugar
Preheat oven to 350*F. Spread one package of crescent rolls into the bottom of a 13x9-inch pan. Cream together cream cheese, egg yolk, sugar, and vanilla. Spread evenly over crescent rolls. Cover cream cheese mixture with other package of crescent rolls.  Sprinkle with cinnamon-sugar. Bake 20 to 25 minutes. Cool, and refrigerate. Serve cool. Source: family favorite
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Flaky Egg Bake

Brunch. It might just be the perfect meal. You don't have to get up super early to prepare the food, it's usually accompanied by some sort of cocktail (mimosa anyone?), and it is a meal that never seems to be rushed. I think I could eat brunch everyday. Flaky Egg Bake would make the perfect addition to your next brunch celebration - flaky phyllo dough is layered with scrambled eggs, veggies, sausage, and a creamy spinach-ricotta mixture. It's baked to a golden brown and makes for a beautiful presentation. It's actually quite easy to make, just a little time consuming. I would recommend prepping the casserole the day or two before you will actually serve it. On the morning you are serving it, all you have to do is pop it in the oven! (Which leaves more time for mimosas...) Start by making the egg mixture. Saute Italian sausage, mushrooms, onions, and peppers until tender. Then scramble in some eggs until set. Stir in some shredded Havarti cheese. (Or whatever's your favorite!)


For the spinach-ricotta filling, combine some ricotta cheese, Parmesan, chopped spinach, another egg, and some basil. Now you're ready to go!


To assemble the casserole, you will need 30 sheets of phyllo dough and about 3/4 cup melted butter. The trick to working with phyllo dough is to leave any unused dough covered with a damp towel. This keeps it from drying out. The basic method with phyllo dough is to layer it in the pan, brushing each sheet with butter, and then topping with another sheet.

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For the casserole, here's how it goes: 10 phyllo sheets --> half of egg mixture --> 10 phyllo sheets --> spinach-ricotta mixture --> 5 phyllo sheets --> remaining egg mixture --> 5 phyllo sheets. Whew! The biggest thing to remember is to brush each and every sheet with the melted butter. (I know it seems excessive... but that's what makes it so good!) IMG_6466 If you're prepping ahead, pop the casserole into the fridge until you are ready to bake. Just be sure to pull it to room temperature about 30 minutes before going into the oven. Bake at 350*F for 40-50 minutes until golden brown! YUM! --- Flaky Egg Bake Yield: 9x13-inch pan; about 12-15 servings
  • 1-lb ground Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1 sweet onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 9 eggs, divided
  • cups shredded Havarti cheese
  • 10-oz package frozen chopped spinach, thawed & squeezed dry
  • 1 cup ricotta cheese
  • cup grated Parmesan cheese
  • 2 tablespoons fresh minced basil, (or 2 teaspoons dried basil)
  • 30 sheets phyllo dough, thawed (about 3/4 of a package)
  • ¾ cup butter, melted
1. In a large saucepan, cook sausage, mushrooms, onion, and peppers over medium heat until sausage is no longer pink and vegetables are tender. Drain off fat. Whisk together 8 eggs; add to pan. Cook until just set. Stir in Havarti cheese. 2. In a small bowl, combine spinach, ricotta, Parmesan cheese, basil, and remaining egg. Set aside. 3. To prepare casserole, brush a 9x13-inch pan with melted butter. Layer 10 phyllo sheets in pan, brushing each with butter before adding the next. Top with half of sausage-egg mixture. 4. Repeat with 10 additional phyllo sheets, brushing each with butter. Top with spinach-ricotta mixture. 5. Top with 5 additional phyllo sheets, brushing each with butter. Top with remaining sausage-egg mixture. Top with 5 remaining phyllo sheets, brushing each with butter. 6. Cut casserole into 12-15 rectangles. (This helps make it easier to cut once it is baked.) Bake at 350*F for 40-50 minutes until golden brown and heated through. **Casserole can be prepared ahead and stored in the refrigerator or freezer. Remove casserole from refrigerator 30 minutes before baking. Thaw completely from frozen before baking. Source: adapted from Taste of Home
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Easy Stuffed Ham & Cheese Biscuits

Hope you all had a happy Easter weekend! We had both my family and my husband's family in town, and spent lots of time outside in the sunshine. One of the highlights of the weekend was definitely our Easter feast - cheesy potatoes, deviled eggs, baked beans, and of course, a Chief Smokehouse spiral ham. So glad that we hosted... that means we get all the leftovers! This week's recipe is a super simple supper from my childhood - Stuffed Ham & Cheese Biscuits. My mom always whipped these up on a school night when we needed something filling and fast. Buttery biscuits are sandwiched around a cheesy ham filling. Perfect with a bowl of soup, side salad, or some tater tots. It's definitely a budget friendly meal, too. Canned biscuits, canned ham (or leftover Easter ham), sliced cheese, and a little bit of onion and mushroom (if you're feeling it.)


Start by making your ham filling. Place a can of smoked ham (or equivalent amount of leftover ham) into a bowl and add some diced onion, diced mushroom, and a bit of mayonnaise or butter spread to hold it all together. Season with salt and pepper.


To assemble the sandwiches, pop open a can of biscuits. You will use two biscuits for each sandwich. Flatten each biscuit to about a 4-inch circle and place on a greased or parchment-lined baking sheet. Distribute the ham filling between the biscuits, and top with a slice of your favorite cheese. Top with the remaining flattened biscuits and seal the edges.

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Bake at 350*F for about 15-20 minutes until golden brown and cooked through. So easy and so delicious!


This recipe is also pretty versatile... you could sub canned chicken for ham or use leftover Easter ham instead. You can always switch it up the veggies and cheese as well. ---

Ham & Cheese Biscuits

Yield: 4 sandwiches
  • 1 can refrigerated biscuits
  • 1 can smoked ham
  • cup finely diced onion
  • cup finely diced mushrooms
  • 1-2 tablespoon mayonnaise or butter spread
  • salt & pepper, to taste
  • 4 slices cheese, (Swiss, American, Co-jack)
Method 1. Preheat oven to 350*F. Combine ham, onion, mushrooms, and mayonnaise or butter spread in a bowl. Season to taste with salt & pepper. 2. Flatten each biscuit to a 4-inch round. To assemble sandwiches, place 4 flattened biscuits on a greased or parchment-lined baking sheet. Evenly distribute the ham mixture onto each biscuit. Top with cheese slices. Top with remaining flattened biscuits; pinch edges to seal. 3. Bake at 350*F for 15-20 minutes until golden brown and cheese has melted. Source: family favorite recipe from my mom, Patty Schlink
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Buffalo Blue Cheese Deviled Eggs and Compound Herb Butter

Easter is less than a week away, and I've got two more fabulous recipes for you to whip up for your Easter celebration! First up - Buffalo Blue Cheese Deviled Eggs. These are a twist on traditional deviled eggs, with a touch of heat and the tang of blue cheese. If you like hot wings, you will love these deviled eggs.


  [Funny story: I cannot make hard-boiled eggs for the life of me. Seriously. Over the course of the last few months, I tried making hard-boiled eggs on three separate occasions. They either were gooey on the inside, or completely overcooked. My solution? The pre-made hard-boiled eggs in a bag. They make life so much easier!] IMG_6385 To make the deviled eggs, start by cutting all your hard-boiled eggs in half, and removing the yolks to a bowl. Mash the yolks up with a bit of buffalo sauce, chopped pickles, green onions, mayonnaise, and blue cheese. Spoon it back into the egg halves, or get fancy with a ziploc bag and pipe it in. Top them with additional hot sauce and blue cheese for garnish.   IMG_6388 Second recipe for the day - Compound Herb Butter. This is a super simple way to jazz up your butter to serve with fresh-baked bread. Simple combine softened butter with a combination of minced fresh herbs - basil, thyme, and dill. Add some minced garlic, salt, and pepper, and you've got quite the tasty spread! IMG_6401 We spread it on a loaf of Italian bread from the Chief bakery, and it was delicious. It'd be great on dinner rolls, too. Or even on the outside of a grilled cheese sandwich. It also keeps really well in the fridge, for several weeks. Happy wishes for a smooth and stress-free Easter dinner! :) ---

Buffalo Blue Cheese Deviled Eggs

Yield: 20 appetizers
  • 10 hard-boiled eggs
  • 2 green onions, finely chopped
  • cup finely chopped dill pickles
  • ½ cup mayonnaise
  • salt & pepper, to taste
  • tablespoons hot sauce
  • ½ cup blue cheese crumbles, divided
Method Slice each egg down the center lengthwise; remove cooked yolks to a bowl. Mash yolks with green onion, pickles, mayonnaise, salt, pepper, hot sauce, and 1/4 cup blue cheese. Spoon filling back into cooked egg whites. Garnish with remaining 1/4 cup blue cheese and a drizzle of hot sauce. Source: adapted from Lauren's Latest ---

Compound Herb Butter

Yield: 1/2 cup
  • ½ cup unsalted butter, softened to room temperature
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh basil, finely minced
  • 1 teaspoon fresh dill, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • ½-¾ teaspoon kosher salt
  • ¼-½ teaspoon freshly ground black pepper
Method Combine all ingredients in a bowl; mix together until well-combined and all ingredients are evenly incorporated. Serve with your favorite bread or rolls. Source: adapted from Annie's Eats
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Roasted Asparagus with Goat Cheese and Walnuts

Easter is just around the corner, so the next couple weeks will be devoted to simple and easy recipes for your Easter feast. Chief has a great spiral-sliced ham... so all you need is the side dishes! Asparagus has always been one of my favorites vegetables in the springtime - something about the green crispiness and fresh flavor makes it perfect for these warmer days. It's also a healthy superstar. It's a great source of fiber, folate, and Vitamin K, and it's packed with antioxidants. (source) IMG_6425 Now, if you have already formed an opinion on asparagus, I ask that you just try it one more time. There's a huge difference between limp, soggy, steamed asparagus and roasted asparagus packed with flavor. Add some goat cheese, walnuts, and a balsamic glaze, and what's not to love? It's really easy, too. Ready from start to finish in about 15-20 minutes. Place your asparagus on a foil-lined baking sheet, and drizzle with olive oil. Season with salt and pepper, and roast at 400*F about 10-12 minutes until tender. IMG_6421 While your asparagus is roasting, make the balsamic glaze. Just add some balsamic vinegar to a small saucepan and simmer until it's reduced and has become thick and syrupy. IMG_6422 When the asparagus is done, let it rest a few minutes. Transfer it to your serving platter, and then drizzle it with the balsamic glaze. Top with goat cheese crumbles and candied walnuts, and you're ready to enjoy! There's a lot of great textures here - crispy, creamy, crunchy. The tangy sweetness of the balsamic glaze makes the dish. IMG_6423   ---

Roasted Asparagus with Goat Cheese

Yield: 4-6 servings
  • 1 bunch asparagus
  • 1-2 tablespoons olive oil
  • salt & pepper, to taste
  • cup balsamic vinegar
  • 2-oz crumbled goat cheese
  • cup candied walnuts or pecans, chopped
Method 1. Preheat oven to 400*F. Rinse asparagus and break off the bottom of each stalk. 2. Place the asparagus in a single layer in a baking dish or on a sheet pan. Brush with olive oil; season with salt & pepper. Roast in preheated oven for 10-12 minutes. 3. Meanwhile, place the balsamic vinegar in a small saucepan over medium heat. Simmer until it reduces by half and becomes thick and syrupy. 4. Let asparagus sit a few minutes after roasting; transfer to serving platter. Top with crumbled goat cheese and candied walnuts. Drizzle with balsamic glaze.  
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Pepperoni Pizza Knots

March  Madness is in full swing, and the final basketball games are nearing! I'm not much of a basketball watcher... (though I was a basketball cheerleader for a few years in high school. Does that count?) However, I won't pass up a chance to munch on some appetizers and spend some time with friends while 'watching' the game. IMG_6375 These Pepperoni Pizza Knots take all the goodness of a hot & cheesy pepperoni pizza and wrap it up into individual servings. They were irresistibly cheesy, and the pepperoni (the best part!) seemed to find itself in every nook & cranny of the rolls. Dare I say that I enjoyed these better than a homemade pepperoni pizza? The great thing about this recipe is it can be put together with just 4 ingredients, and about 15 minutes of prep time. Start with your pizza dough - you can use canned refrigerated dough or frozen bread dough that has been thawed. (Of course, you are more than welcome to make your pizza dough from scratch as well.) Roll it out to a large rectangle, about 12x18-inches. Spread your favorite pizza sauce over half the dough; then, top with cheese and pepperoni. Fold everything in half and pinch the edges to seal. PicMonkey Collage.jpg The next part is a bit messy. Cut the folded dough into 8 strips. Then, take each strip, twist it several times (to keep the toppings from falling out), and tie it in a knot. Place it on a baking sheet that has been lined with parchment or sprayed with cooking spray. Repeat with all the strips, and sprinkle all the knots with a little more cheese. PicMonkey Collage 2.jpg IMG_6373 Bake at 500*F for about 10-12 minutes until golden brown and bubbly. Serve with additional warmed pizza sauce for dipping.


These also could be totally customizable! Not a pepperoni fan? Add some sausage, ham, or bacon. Vegetarian? Go crazy with vegetables! Though I will say, I am quite partial to the classic pepperoni version. ---

Pepperoni Pizza Knots

Yield: 8 pizza knots
  • 1 package refrigerated pizza crust, or 1 loaf frozen bread dough (thawed)
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 15-20 slices pepperoni
Method 1. Preheat oven to 500*F. Roll out dough to a large rectangle, about 12x18-inches. Spread pizza sauce over one half. Top with cheese and pepperoni. Fold dough over, sealing edges. 2. Cut into 8 strips. Twist each strip and then roll it into a knot. Place on a parchment-lined or greased baking sheet. Repeat with remaining strips. Sprinkle each with additional mozzarella cheese. 3. Bake in preheated oven for 10-12 minutes until golden brown and cheese is melted. Serve with additional warmed pizza sauce. Source: adapted from Lauren's Latest  
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Mango Guacamole

I am blogging this week from the sunny state of Arizona! My husband has a work conference so I decided to tag along. Sure, force me to lay by the pool all day in the 80-degree weather... (Feel free to hate me, it's ok.)


It's quite fitting that I'm sharing a recipe for Mango Guacamole - because avocados are everywhere down here! They are definitely a southwestern staple. This guacamole is a nice twist on the classic, full of flavor from lime juice, cilantro, mangoes, and a bit of jalapeno. It's actually become my go-to guacamole recipe. (It's that good!) The hardest part of making it is dicing the mango. It's so slimy and hard to peel. Forget peeling it! All you need to do is cut right down, almost through the center, and you'll end up with two flat ovals of mango. Just score them in a crosshatch pattern with your knife, and then you can easily dice little chunks! IMG_6329 IMG_6330 For the actual guacamole, simply mash together some ripe avocados, a little red onion, a diced jalapeno, salt, pepper, fresh lime juice, and some diced cilantro. And of course, the mango! Serve it up with your favorite tortilla chips and you won't be able to stop eating it. ---

Mango Guacamole

Yield: : 3-4 cups
  • 4 ripe avocados
  • 2 ripe mangoes, chopped
  • cup chopped red onion
  • 1 small jalapeno , seeded & chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • juice from 2 limes
  • ½ cup diced cilantro
Method Mash avocado meat in a bowl. Stir in mango, red onion, jalapeno, salt, pepper, lime juice, and cilantro. Mash until it reaches your desired consistency. Serve with tortilla chips. Source: adapted from How Sweet It Is
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Guinness Shepherd’s Pie

Happy St. Patrick's Day! It might be a little holiday, but I think St. Patrick's Day is a lot of fun. When else can you dress head-to-toe in bright green without getting any strange looks? (Well, you might even get some strange looks on St. Patricks' Day...) Last year I shared a Corned Beef Blarney Sandwich on the blog... this year we're going with another traditional Irish dish with a twist - Guinness Shepherd's Pie. Ground beef is sautéed with vegetables with a rich gravy, flavored with thyme and Guinness stout beer. It's then topped with a layer of mashed potatoes and baked until golden brown. I'm not  a big meat & potatoes person, so my husband was very excited when he saw this on the dinner table. This dish is a little bit of work, but it makes a lot! Great for having company over, or freezing a portion for later. Start with the beef mixture. Sauté diced onions and carrots in some butter until golden and softened. Then, add the ground beef and cook until browned. Add a little flour and tomato paste; cook about 1 minute. (This will thicken up the gravy.) Then, add the Guinness, some beef stock, heavy cream, and a few other seasonings. Let it simmer 20-25 minutes until it's thick and saucy. PicMonkey Collage.jpg While the beef mixture is cooking, prepare the mashed potatoes. Just boil some peeled & diced potatoes until tender, and mash them up with some butter, heavy cream, and salt & pepper! (Instant mashed potatoes would work in a pinch.) IMG_6273 When the beef mixture is finished, spread it into a 9x13-inch pan. (Or, two 8x8-inch pans. I made one pan for the freezer.) IMG_6279 Spread the mashed potatoes over the top. Brush with a beaten egg, and run a fork through the potatoes to make it look fancy. Bake at 375*F about 15 minutes; and then broil another 3-5 minutes until golden brown. IMG_6280 Definitely some great Irish comfort food here! I served it up with a loaf of Irish Soda Bread... perfect combination. IMG_6288 ---

Guinness Shepherd's Pie

Yield: One 9x13-inch pan
  • For the filling:
    • 2 tablespoons unsalted butter
    • 1 large onion, finely diced
    • 10-12 baby carrots, finely diced
    • 2-lb lean ground beef
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 5 tablespoons all-purpose flour
    • 1 tablespoon tomato paste
    • ¼ cup heavy cream
    • cups beef stock
    • ¾ cup Guinness stout beer
    • 2 tablespoons soy sauce
    • 2 teaspoons minced fresh thyme leaves
    • 1 cup frozen peas
  • For the topping:
    • lbs potatoes, peeled and cut into chunks
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • cup heavy cream
    • salt & pepper, to taste
    • 1 large egg , beaten
Method For the filling, melt butter in large skillet over medium heat. Add onion and carrots and cook until soft, about 8 minutes. Add ground beef, salt, and pepper; cook, breaking up the meat until browned. Add flour and tomato paste and cook until it begins to darken, about 1 minute. Add the heavy cream and cook 1 minute more. Add stock, beer, soy sauce, and thyme; simmer over medium heat, stirring frequently, until thick but still saucy, about 20-25 minutes. Remove from heat and stir in peas. For the topping, place potatoes along with 1/2 teaspoon salt in a large pot of water. Bring to a boil; cover and reduce to a simmer. Simmer on medium-low until potatoes are tender, about 15-20 minutes. Drain potatoes; return to pot. Mash with butter, heavy cream, and additional salt & pepper to taste. To assemble the shepherd’s pie, place filling mixture in a 9x13-inch pan. Spread the mashed potatoes over the top of the filling, using a spatula to make it smooth. Brush with beaten egg and drag a fork across the top to make ridges. Bake at 375*F until filling is bubbling, about 15 minutes. Turn on broiler and cook 3-5 more minutes until top is golden brown. Source: adapted from Sweet Pea's Kitchen
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Parmesan Pesto Tilapia

Meatless meals during Lent can sometimes be tricky. It's easy to fall into the rut of grilled cheese, fish sticks, and cheese pizza. Even if you don't observe Lent, it can be beneficial to eat fish a couple times a week. Eating just 7-oz of fish per week can reduce your risk of heart disease! (source) I will admit, my husband and I are not the best at eating fish. Don't get me wrong, I love fish and seafood (mmm, crab cakes!), I just don't think to pick it up at the store or work it into the weekly meal plan. Also, fish can be intimidating! The last thing I want to do is spend $20 on a salmon fillet and have it come out like sawdust.


Tilapia is a good fish to start with - it's mild, affordable, and pretty adaptable flavor-wise. I went a semi-Italian route with Parmesan Pesto Tilapia. Flaky tilapia fillets are topped with Parmesan cheese and broiled, then topped with basil pesto and tender roasted tomatoes. This meal was SO fresh-tasting! So perfect for the spring weather. (Which is supposedly right around the corner.) This dish is really simple. Start with your roasted tomatoes. I have been obsessed with roasted tomatoes ever since the Great Greens Pasta a few weeks ago. (Click here to see how to make roasted tomatoes.) To prepare the fish, place the tilapia fillets on a greased foil-lined baking sheet. Pat them dry with paper towels and top with some freshly shredded Parmesan cheese.


  Broil for 7-12 minutes, until the fish flakes easily with a fork. And that's pretty much it!


Top each tilapia fillet with about a tablespoon of basil pesto and the roasted tomatoes. Garnish with additional Parmesan cheese.


We kept it simple and served the tilapia with some green salads and fresh focaccia bread from the Chief bakery. And a glass of Chardonnay, of course. ;) ---

Parmesan Pesto Tilapia

Yield: 4 servings Fresh broiled tilapia topped with Parmesan cheese and roasted tomatoes. Perfect with a glass of Chardonnay.
  • 4 6-oz tilapia fillets
  • ¼ cup basil pesto
  • ½ cup grated Parmesan cheese
  • 1 pint grape tomatoes, halved
  • 1-2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • pinch sugar
  • additional Parmesan, for garnish
To prepare the roasted tomatoes, combine halved tomatoes with olive oil, salt, pepper, and sugar. Roast at 350*F for 30 minutes. Set oven to broil and prepare fish. (Leave tomatoes in oven.) Place tilapia fillets on a greased foil-lined baking sheet. Pat dry. Sprinkle with Parmesan cheese. Broil 7-12 minutes, until fish is cooked through and flakes easily with a fork. To serve, top each tilapia filet with about a tablespoon of basil pesto. Top with roasted tomatoes and additional Parmesan cheese. Source: adapted from Pinch of Yum