Lemon Butter Tilapia Fillets…Tastes Delicious and Easy to Make

By Jodee Weiland

Whenever you are short on time and need a quick but healthy meal to make, this meal is what you need, Lemon Butter Tilapia Fillets.

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My husband and I try to be health conscious in our food selections for meals.  One way to do this is to prepare fish for meals.  Everyone knows that fish is healthy, but with busy schedules and the daily insanity that most families run into trying to coordinate schedules and meals, sometimes you need that quick go to meal that is easy to prepare, delicious, and fast.  That’s why I call Lemon Butter Tilapia Fillets one of my delicious, healthy, and easy back-up meals when things get hectic in our house.  If you try it, I think you will be pleasantly surprised at just how easy it is to prepare and even more surprised at how good it tastes.

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Lemon Butter Tilapia Fillets

3 to 4 frozen tilapia fillets (approximately 4 ounces each)
3 to 4 teaspoons or more whipped unsalted butter
Durkee Grill Creations Citrus Grill seasoning
1 lemon freshly squeezed juice or more to taste
Butter spray to prepare baking dish

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Preheat oven to 425 degrees.  Use butter spray on rectangular baking dish.  Rinse frozen fillets, but it is not necessary to thaw them.  Then arrange fillets in baking dish.  Put about 1 teaspoon of whipped unsalted butter, more or less, in pieces on top of each filet.  Then sprinkle each filet with the Citrus Grill seasoning to taste.  Place baking dish in oven and cook for 15 to 17 minutes.  Halfway through cooking, about 8 to 9 minutes, drizzle fillets with the desired amount of fresh squeezed lemon juice.  Continue to bake for the remaining 9 to 10 minutes.

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When finished cooking, serve fillets with a vegetable of your choice.  I use steamed green beans or broccoli because they blend well with the lemon butter flavors of the tilapia.  This dish is excellent served with a nice Riesling wine.  We love this dish because it is easy to prepare and cook, allowing you to serve dinner in less than a half hour.  When you add the lemon juice, have your vegetables ready to be steamed.  The steamable vegetables for the microwave make this meal the almost work free.  It is a delicious meal to prepare when time is short and you want something easy but healthy to serve for dinner.  We love it.  Hopefully, you will, too.  Enjoy!

 

A Simple Very Berry Smoothie…So Easy to Make and Enjoy!

By Jodee Weiland

Whenever I feel the need for something cool and refreshing, but want to stay within the limits of healthy eating, I turn to one of my favorites, a simple very berry smoothie.

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This smoothie is so easy to make, and I always have fresh berries in my refrigerator to use.  In fact, whenever we leave to go out of town, I take any strawberries, blueberries or raspberries I may have left, wash them, and freeze them in a freezer bag, so I can use them in smoothies or drop them in a glass of wine when I return.

 

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Making a smoothie really comes down to what you like, and in this particular smoothie, I chose to use various berries for the most part, with a banana and skim milk added in for additional nutritional value, as well as flavor. This recipe makes two full 16 ounce glasses or four eight once glasses.  It is very good as is, but some people might prefer a little additional sweetness, in which case, I would add a little organic honey.  I personally prefer it without additional sweetness because usually the fruit is sweet enough.  The choice is yours.  Whatever you decide, you will be refreshed and enjoy this smoothie knowing that you are gaining nutritional value as well.

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A Simple Very Berry Smoothie

1 fresh banana
1 fresh cup of raspberries
1 fresh cup of strawberries
I/2 cup fresh blueberries
1 cup fat free skim milk
1 cup cubed ice
I tablespoon organic honey (optional)

 

Wash and prepare all the fruit.  Put all of the ingredients in a blender.  Blend to desired consistency and pour into a glass.  Your smoothie is ready to enjoy!

 

https://learnfromyesterday.comThe fruit in this smoothie without the honey will add up to at 8 grams of fiber, and one serving is only 166 calories for one full 16 ounce glass, half of the above recipe.  Over and above that, it has 7 grams of protein, no fat, multiple vitamins, and other nutrients needed on a daily basis, such as adding to your daily calcium requirements.  It has all the plus factors and is enjoyable as well.  I find it to be refreshing and satisfying, especially on a warm day, and I know when I drink it, there are all kinds of health benefits for me.  I love smoothies.  I hope you enjoy this smoothie as much as I do.  Enjoy!

 

Kale and White Bean Soup…Good as Well as Healthy

By Jodee Weiland

 

This spring has been as cold and damp as many fall days, so I decided to make soup.  After looking to see what I had readily on hand, I found I had just the right ingredients to make my own kale and white bean soup.  It was so easy to do.  I was surprised I never attempted this before today.  I have made all kinds of soups, some with many of the ingredients used here, but I never thought to put them together to make this particular soup. Well, today I decided to try something new, and as it turns out, it was a great idea for a dinner to warm you up on a cold day that took very little effort and time.

 

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In order to make my soup, I gathered together all the ingredients I thought might go well together to create a warm hearty soup that would take the chill off on this damp rainy day.  Once that was done, I started putting together my idea for a great hearty and healthy soup, and it turned out rather well, if I do say so myself. Here’s what I put together, and how I did it to cook my soup.  Keep in mind I always make enough soup to feed a family.  I’m Italian, so there’s no such a thing as too much food on the table.

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 Kale and White Bean Soup

 

1/4 cup olive oil
1 medium onion chopped
1 teaspoon chopped garlic or more to taste
2 tablespoons snipped and chopped parsley or 1 tablespoon dried parsley
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
8 to 10 cups chicken broth (I prefer fat free low sodium/ vegetable broth can be substituted)
1 large bunch of kale (wash, rinse, and tear leaves from stem)
3 medium carrots peeled and sliced
3 cans Great Northern, cannellini, or navy beans
Freshly grated Parmesan Reggiano cheese
A loaf of crusty fresh baked bread sliced, whichever type you prefer

 

In a covered stockpot, about five quart, sauté the onion, garlic, parsley, thyme, and black pepper for about five to ten minutes. Rinse and clean the kale, pulling the leaves off the center stem and tearing or cutting the leaves in to smaller pieces.  Add the chicken broth, kale, beans, and carrots to the stockpot and bring to a low boil, stirring as you add each ingredient. Then lower the heat to simmer, cover the pot, and simmer for twenty to thirty minutes or until the carrots are tender.

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Serve this soup with freshly grated Parmesan Reggiano cheese and a crusty loaf of fresh baked bread, whichever type of bread you prefer.  This soup tastes especially good served with a nice Pinot Noir wine. We loved it! It is very tasty and just what you need on cool damp day to warm up. Try it!  I sincerely think you will be pleasantly surprised. Enjoy!