Blackened Tilapia

I was in the mood for fish and decided to try it blackened. I found a basic recipe on Sparkrecipes and added a few of my own ingredients.

Blackened Tilapia:

3 tablespoons of paprika powder
1 tablespoon of salt
1 tablespoon of onion powder
1 teaspoon of ground white pepper
1 teaspoon of ground black pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried thyme
1 teaspoon of dried oregano
½ teaspoon of celery seed
1 pinch of garlic powder
1 pound of Tilapia fillets
1 lemon

Preheat oven to 350. Create a spice blend by pouring paprika powder, salt, onion powder, white pepper, black pepper, cayenne pepper, thyme, oregano, celery seed and garlic powder into a large ziploc bag. Shake till will blended. Add tilapia, shake til coated, and allow them to sit for 30 minutes in room temperature. Cover with foil and bake for 20 min. Remove from oven, move oven rack to top level, and switch to broil. Remove foil and broil for 10 min. Squeeze lemon juice over the Blackened Tilapia. Enjoy!

Fat: 1.5g
Carbohydrates: 0.0g
Calories:79.3
Protein: 18.0g

Butternut Squash

I have never made a butternut suash and decided that since they are in season I would give it a try. I loved it and made an acorn squash the next day. I have a mini pumpkin that is begging me to make something yummy out of it. Maybe I will make it tonight. :)

Butternut Squash:

1 butternut squash

2 tbsp butter

1 tbsp brown sugar

Preheat oven to 350. Cut squash in half and remove the seeds. In a baking dish with one inch of water, place squash skin side up. Bake 20-30 min or til done. Remove from water and top with brown sugar and butter.

Ranch Chops

So easy and so delicious! These pork chops were moist, tasty, and required only 2 ingredients! I used 2 butterflied pork steaks and cut them in to 4 pieces. You can use bone in chops, too.

Ranch Chops:

2 boneless, butterflied pork steaks
1/2 packet Hidden Valley Ranch packet
1 tsp lemon pepper

Preheat oven to 350 degrees. Put chops in a baking dish and sprinkle ranch packet and lemon pepper evenly over chops. Cover with foil and bake for 30 min. Remove foil and bake and additional 10-15 min or till done.

Serves 2

Calories: 141.2
Total Fat: 8.0 g
Total Carbs: 0.3 g
Protein: 15.8 g

Peanut Chicken

I liked it! I didn't have creamy peanut butter so I put the sauce ingredients in my magic bullet and blended it. It was very thick, next time I might thin it out. I also think the sauce recipe needs to be doubled. I would have liked to coat the entire piece of chicken with it.

Peanut Chicken:

2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves

Preheat oven to 350. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Place chicken in a baking dish and brush with the peanut sauce. Bake for 30-45 minutes, until chicken juices run clear.

Serves 4

Calories: 176
Total Fat: 5.6g
Cholesterol: 67mg
Total Carbs: 3.7g