Homemade Fish Sticks

Ingredients:

8 oz tilapia filet (or other white meat such as cod, or halibut)
1 egg, lightly beaten
1/4 cup flour
1/2 cup breadcrumbs
1/4 tsp lemon pepper
1/8 tsp paprika
dash of cayenne
salt
pepper
1-2 Tbsp vegetable oil
Tartar sauce


Directions:

Prep the tilapia by cutting into 3/4 inch by 3/4 inch strips that are approximately 3-4 inches long.
On a plate, combine flour and salt. In a second bowl, lightly beat an egg. On a third plate, combine breadcrumbs, lemon pepper, paprika, cayenne and a generous pinch of salt.
Coat each fish stick in flour, then the egg, and then in the bread crumbs, making sure to coat all sides.
Heat oil in nonstick skillet. Cook fish sticks until golden brown on all sides.

Crunchy Oven Fried Tilapia

Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
pepper
2 egg whites
1 pound tilapia fillets
1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon dried basil, crushed
Directions
1.Preheat oven to 450 degrees F (230 degrees Celsius).
2.Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
3.To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
4.Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a fork

S'mores Cookies

I have a sweet tooth right about now and these just look devine!!

S'mores Cookies
Source: Baked Perfection adapted from Make and Bake
Makes approximately 4 dozen cookies


Ingredients:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


Directions:
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
Return to the oven and bake an additional 3-4 minutes until fully cooked.
Cool cookies on a wire rack.

Nacho-rific Stuffed Chicken

1/2 cup fat-free refried beans
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
1/4 cup shredded fat-free Cheddar cheese
16 low-fat baked tortilla chips
1 teaspoon dry taco seasoning mix
4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
Salt and freshly ground black pepper
1/4 cup taco sauce
Fat-free sour cream, for topping, optional
Salsa, for topping, optional

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!

Taco Cresent Bake

INGREDIENTS


•1 tube (8 ounces) refrigerated crescent rolls
•1 cup crushed corn chips, divided
•1 pounds ground beef
•2 cups fresh spinach leaves, shredded

•1/2 jar tomato sauce
•3/4 envelope taco seasoning
•1/2 cup (8 ounces) sour cream
•1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS

1.Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

2.Sprinkle with 1/2 cup of chips.
3.In a large skillet, cook beef over medium heat until no longer pink; drain.
4.Stir in tomato sauce and taco seasoning; then bring to a boil.

5.Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

6.Spoon over chips and top with sour cream, cheese and remaining chips.
7.Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Swedish Meatballs in the Crockpot

Recipe inspired from about.com



Ingredients:
•2 cans (14ish ounces each) beef gravy
•1 pound sliced mushrooms
•2 tablespoons butter
•1 large onion, diced
•1 tablespoon Worcestershire sauce
•1/2 teaspoon garlic powder
•2 pounds frozen meatballs
•1 cup sour cream
•egg noodles, cooked and drained
Preparation:
1.Sauté onion and mushrooms in butter until tender, about 5 mins.
2.In crockpot, combine onion, mushrooms, gravy, Worcestershire sauce, and garlic .
3.Stir meatballs into the sauce.
4.Cover and cook on high for 3 hours (or Low for 6 hours).
5.Slowly stir the sour cream into the slow cooker mixture.
6.Serve meatballs over hot buttered noodles.

Cheeseburger Meatloaf

Cheeseburger Meatloaf



2 pounds ground beef
3/4 cup fresh bread crumbs (I used dried)
1/2 cup chopped onion
2 cloves crushed garlic
2 eggs, beaten

3 tablespoons of Worscestire sauce
1 teaspoons salt
1 teaspoons ground black pepper
2.5 cups shredded Cheddar cheese

Ketchup and mustard (optional)


Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, garlic eggs, worcestire sauce, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish (I used a loaf pan).


Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C). Drizzle ketchup (and mustard, if desired. I hate mustard) on top for the last 10-15 min.