French Onion Breaded Tilapia, Loaded Baked Potatoes, Sauteed Zucchini and Squash
Comments: Mr. Smith's plate had a steak instead of the tilapia, but I think I did a pretty darn good job creating this nonsense recipe. See it below! The entire meal was Mr. Smith's responsibility, save for my fish. He thought it up, went to the store and cooked. That love. The potatoes were awesome - baked, then topped with colby jack cheese, chopped fresh jalapeno and green onions. The veggies were standard and awesome: sauteed in EVOO with S&P and oregano.
Savory Beans & Rice (a.k.a. Red Beans & Rice)
Comments: This is a fantastic recipe that has provided many a leftover meal for me in the past few days. It's super easy, healthy and tastes great. I actually prepped it all and threw it in the crockpot while my faux chicken strips were baking when I was home for lunch. Came home, put the rice in the rice cooker. Voila. Perfect vegan weeknight meal! Recipe comes from a cookbook my mom gave me... shared below!
|Terrible photo. Oh well.|
Faux Chicken Strips (or Lemon Pepper Chicken, depending on who's plate it was), Garlic Parmesan Mashed Potatoes, Brussels Sprouts
Comments: This was a use what you have meal, and it worked. Mr. Smith loves the protein, starch, veg kind-of-meal, so it worked. Nothing spectacular, but it was nice and easy. The mashed potatoes were kind of just what I had in my head, but roughly... add some butter, a clove of garlic, a little fresh parmesan, some salt, a spoonful of sour cream and enough milk to get the texture you like.
This recipe is far from an exact science. It's hard to mess it up. Just do what feels right. Or email me if you want more specifics!
French Onion Breaded Tilapia
Makes as many or as few servings as you would like.
French fried onions, crushed
Panko bread crumbs
Regular bread crumbs
Salt and pepper, to taste
Place egg white in another shallow bowl.
Add equal parts crushed french fried onions, panko bread crumbs and regular bread crumbs to a shallow bowl. Season with salt and pepper.
Dip fish in egg white, then in bread crumbs.
Place fish in baking dish and bake on 400 for ~15 minutes, until fish is flaky and breading is brown.
Savory Beans & Rice
From Off the Shelf Cooking
Makes 6 servings
1-1/4 c. dry red beans
1 c. chopped onion (one large)
3/4 c. sliced celery
2 cloves minced garlic
1/2 vegetable bouillon cube
1 tsp dried basil
1 bay leaf
1-1/4 c. water (I used about 2 c.)
1-1/4 c. uncooked brown rice
1 14.5 oz can stewed tomatoes, undrained
1 4 oz can diced green chile peppers
Few dashes bottled hot pepper dauce
Step 1: Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in a large saucepan. Cover; let soak in refrigerator overnight.) Drain and rinse beans.
Step 2: In a 3-1/2 or 4-quart slow cooker, combine beans, onion, celery, garlic, bouillon, basil and bay leaf. Pour the 1-1/4 c. water over it.
Step 3: Cover and cook on low heat setting for 9-10 hours or on high heat setting for 4-5 hours.
Step 4: Cook brown rice according to package directions. Keep warm. Remove bay leaf from bean mixture; discard. Stir tomatoes, chile peppers and hot pepper sauce into cooked beans. Cover and cook 30 minutes more. Serve bean mixture over hot cooked rice.