So we just came back from an AMAZING family holiday in Maui, and as souvenirs, the kidlets brought home colds.
No appetite for these little munchkins, so chicken noodle soup it is.
The silver lining is though…I get to try something yummy for Mom and Dad to enjoy, that normally the wee mites would probably turn up their noses at.
Here’s what I made:
Courtesy of Taste of Home
4 tilapia fillets
3 Tbsp melted butter
3 Tbsp lemon juice
1-1/2 tsp garlic powder
1/8 tsp salt
2 Tbsp capers, drained
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Garlic Parmesan Zucchini and Tomato Bake
Courtesy of ifoodreal.com
2 large or 2.5 lbs zucchini, cut into quarters
10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
7 garlic cloves, crushed (I would cut this in half as it was pretty garlicky. Not good if you are a close talker.)
1/2 cup Parmesan Cheese, shredded
1 tsp basil/thyme/oregano, dried
3/4 tsp salt
1/2 tsp ground black pepper
1/3 cup parsley or basil, finely chopped
Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with basil or parsley and serve hot/warm.
I steamed up a whack load of spinach along side for some extra green and iron. It was pretty fantastic!