Verses

So let’s not get tired of doing what is good. At just the right time we will reap a harvest of blessing if we don’t give up. Galatians 6:9

Blessed is she who has believed that what the Lord has said to her will be accomplished! Luke 1:45

Monday, June 18, 2012

Monday's Menu

You may remember that we used to have the kids switch off every week for a night's meal. They would plan, shop (with me and a small budget) for the ingredients, and prepare the meal for that night. It gave them some valuable learning experiences and they really enjoyed being in control of the menu too.

It has taken us a while since moving to slowly get back into our good habits but this is one that has finally been resurrected. We've already enjoyed a few meals. One of Chick's used this recipe for tilapia. Fresh fish is always something that seems to show up quite a bit. I guess I'm not really a fish fan. I pretty much like it fried and that's about it. I think it's a texture thing for me.

This recipe doesn't really give the fish a crispy or crunchy coating but it is quite good. She actually found the recipe on the Mccormick spices site.

Parmesan Herb Encrusted Tilapia

1/3 cup sliced almonds, finely chopped
1/4 cup plain dry bread crumbs
3 Tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon parsley
1/4 teaspoon black pepper
1 pound tilapi fillets
olive oil

Preheat oven to 450 degrees. Mix almonds, bread crumbs, parmesan, and seasonings in shallow dish. Brush fish lightly with olive oil. Coat evenly with almond mixture. Place fish on greased foil lined shallow baking pan. Bake 10 to 12 minutes or until fish flakes easily with a fork.

May substitute red snapper, striped bass, flounder or sole for the tilapia.

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