Artichoke and spinach stuffed tilapia

I've been trying to find "cleaner" things to help me get rid of the rest of this baby weight. The first 20 pounds just melted off, but that was it. I just stopped loosing. It has motivated me to try to eat a little healthier and hit the gym too! Time to get it shape! Anyway, this was really good and easy! I got the recipe idea from @busygirlseatclean on Instagram, but changed it up to this.

•4 tilapia loins
•1 cup spinach, chopped
•3 artichoke hearts, chopped (just as much as you want)
•1 tsp minced garlic
•2 wedges of laughing cow Swiss cheese
•Handful of shredded cheese (I used a Mexican blend, any cheese would work)
•Italian seasoning
•Garlic powder
•1/4 cup panko bread crumbs + more to sprinkle on top

•Preheat oven to 400•
•Slice fish length wise to make a sort of pocket.
•Mix all the other ingredients together and stuff inside the fish.
•Place on a cookie sheet lined with foil, and sprayed with Pam.
•Coat the outside of the fish with more bread crumbs, then drizzle with olive oil.
•Bake for 25 minutes.

fish tacos with chipotle cream

I've been trying out some new recipes lately, and I've been so lucky! the past 4 nights I've made something new to us, and they have all turned out great, are super easy, and don't make the house too hot (it's already been in the 90's here, so cooking can be miserable in a hot kitchen!)! I'll start with these fish tacos.

The original recipe can be found here on Food Networks website

Fish:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

Freshly ground black pepper

1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:

1/2 cup plain nonfat yogurt (I used greek yogurt)

2 tablespoons mayonnaise

2 teaspoons chipotle pepper, in adobo sauce

8 (6-inch) corn tortillas

1 1/2 cups shredded green cabbage or lettuce

1/2 cup corn kernels (thawed if frozen)

1/4 cup fresh cilantro leaves

Lime wedges

Directions

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

filet-o-fish?

I have to admit that I really like the Filet-O-Fish from McDonald's. But since Chad refuses to eat there, I decided to make my own! It was really good, and probably a little healthier than the fast food version.

the fish:

I got a bag of frozen cod from costco, and the only way it tastes good is fried, so it works well for this! I used one piece of fish, thawed it out and filet it to make 2 pieces.

the batter:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon dried dill weed
• 3/4 cup milk
• 1 egg
• olive (or vegetable) oil for frying

Combine the flour, salt, baking powder, and dill. Then add milk and egg. Put the fish in the batter and coat both sides. Let the fish sit in the batter for 15 minutes.

the sauce:

2 tablespoons mayo

2 teaspoons relish

pinch of salt

Now, fry the fish until it is golden brown on both sides, and cooked all the way. Spread the sauce on both sides of a bun, add a slice of cheese and the fish!

We loved this, and maybe even more than the mcd's version. Oh and for the bun I used those flat bread bun things from Costco. I think a regular bun would be better :)