A new Tilapia Fav

We've loved Tilapia for a while, and usually just season with allspice and lemon juice. Well, i guess the allspice was old, so i threw it away. Last minute we found this easy recipe and happen to have all the ingredients, so we tried it. It's good...but I would suggest not cooking the max time...ours was just a little overdone.

Broiled Tilapia Parmesan (for 2)

Original recipe: http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx

Ingredients

• 2 tablespoons Parmesan cheese
• 1 tablespoon butter, softened
• 2-1/4 teaspoons mayonnaise
• 1-1/2 teaspoons fresh lemon juice
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1/2 pound tilapia fillets

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Turkey Chili

Stephanie's Mom's Turkey Chili!
Very good!

1 lb of ground turkey

1 can diced tomatoes

1 can kidney beans

1 can tomato sauce

1 can tomato soup

1 beef bullion cube (if I spelled that right)

1 yellow onion

1 dash of soy sauce

1 dash of worchestershire sauce

1 dash of onion salt

1 dash of celery salt

1 dash of pepper

Cover the turkey and diced onion and beef bullion cube in your pan (that you will make the rest of the chili in) with water and brown your meat. Once the meat is brown add all other ingredient and simmer for an hour stirring regularly.

Blackeyed Pea Salsa!!!

Mrs. Snell's super yummy and good for you!
Eat with tortilla chips!

2 cans blackeyed peas (rinse them!)

6 roma tomatoes

2 large cucumbers (cut up into small pieces)

3 ears of white corn (or reg corn, white is better- just wash and cut of pieces from ear)

1/2 cup of white wine vinegar

1/2 cup of olive oil

dash of salt and pepper

dash of sugar (I do this to taste)

dash of oregano

(mrs. snell puts garlic in hers but I've never done that)

Corn, Avacado, Tomato Salad/Salsa

Corn, Avocado & Tomato Salad (good with tortilla chips- it's more like a dip than an actual salad)
2 TBSP olive oil
1 TBSP lime juice
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp pepper
2 1/2 cups corn kernels
1 1/2 cups diced avocado (1/2 inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In large bowl, whisk together the olive oil, lime juice, cilantro, salt & pepper. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature.

YL Camp's BIG COOKIE!!!

My FAVORITE dessert at a week of YoungLife Summer Camp is THE BIG COOKIE! It's a giant skillet baked cookie with icecream on top. Each table gets one and everyone dives in! (or for germaphobes, you can scoup some out on your own plate).

Skillet-Baked Cookie

Cindy Young (Martha Stewart’s Living Dessert of the month for July 2002)

2 c. all purpose flour

1 tsp. baking soda

½ tsp. salt

¾ c. unsalted butter softened

½ c. sugar

¾ c. packed light brown sugar

1 large egg

2 tsp. pure vanilla extract

1-½ mixed milk and semi-sweet chocolate chips (about 9 oz.)

1. Preheat oven: 350 degrees

2. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, cream butter and sugars until mixture is light and fluffy, about 2 minutes (use the paddle attachment on an electric mixer). Add egg and vanilla; mix until they are fully incorporated. Add flour mixture and beat until just combined. Stir in chocolate chips.

3. Transfer dough to a 10 inch ovenproof skillet. Press the dough, flattening to cover the bottom of the pan. Bake until edges are brown and the top is golden, 35-40 minutes. Do not over bake. It will continue to cook for a few minutes out of the oven.

4. Cool on a wire rack for 15 to 20 minutes. Cut into 8 wedges. Serve warm. Top with vanilla ice cream and hot caramel sauce.

Simple Chicken Salad

3 cups chicken, white meat, cooked & cubed
1 1/2 cups celery, diced
3 eggs, hard boiled chopped (alex doesn't like the eggs, so I don't put them in)
3 TBSP sweet pickle relish
1 tsp salt
1/2 cup light mayo (I sometimes use Vegenaise)

Mix all together!

172 calories per serving
6g of fat
22g protein
5g carbs
1g dietary fiber
134mg cholesterol
488g sodium

Exchange: 3 lean meat, 0 veggies, 1 fat, 1/2 other
carbs
You could put it over lettuce to add some veggies

Mini Turkey Meatloaves

My husband's office created a recipe book with suggestions from all of the employees. We tried this one the other night! I made 4 mini meatloaves, we ate almost 2 and froze the others for later!
SO EASY to make!!

Mix:
1.5 lb ground turkey
1 cup bread crumbs (I used italian breadcrumbs)
1 cup canned tomato sauce
1 large egg, lightly beaten
1 T. italian seasoning
1 t. garlic powder
1 t. onion powder
Salt & Pepper

Whisk together:
1/4 cup ketchup
2 T. brown sugar
1 T. spicy brown mustard

Directions:
Line the bottom of a broiler pan or cookie sheet with aluminum foil and place in oven at 425 degrees. Whisk together ketchup mixture. In large bowl combine the meat and other ingredients. Blend together and divide into 4 parts. Shape into mini meatloaves about 4" long and 3" wide (mine were just blobs on the pan, doesn't matter if you don't care what it looks like). Brush loaf with ketchup mixture. Remove the heated pan from oven and mist with cooking spray. Transfer loaves to pan. Bake for 25-30 min. Remove and let sit 2-3 min to cool.

Enjoy!!!! We at it with broccoli & carrots! i might add some variations later.