Tilapia with Garlic Butter.
Basmati Brown Rice pilaf with toasted pecans.
Stuffed Zucchini
Ultimate chocolate cake with Mocha buttercream frosting.
Tilapia with Garlic Butter
Tilapia is a great choice for a low carb diet or any healthy diet.
Cook Time: 15 minutes
Ingredients:
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• dash pepper
• dash salt
• pinch dried dillweed or parsley
• dash paprika
• 4 tilapia fillets
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.
Brown Basmati Rice Pilaf with toasted pecans :
Ingredients:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped mushrooms, baby bella or button
• 1/2 cup chopped green onion
• 1 cup basmati brown rice
• 2 cups chicken broth
• 3 to 4 tablespoons dry white wine or more chicken broth or water
• 1/4 teaspoon sea salt
• 1/2 cup chopped pecans, toasted*
• freshly ground black pepper
Preparation:
In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes. Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted pecans and freshly ground pepper. Stir and cook for another minute or two.
Serves 4 to 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for about 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Stuffed Zucchini Recipe
Ingredients:
• 3 medium zucchini, unpeeled
• 2 tablespoons butter
• 6 to 8 ounces chopped fresh mushrooms
• 2 tablespoons almond meal
• 1/2 teaspoon sea salt
• 1/4 teaspoon oregano
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/4 cup grated Parmesan cheese
Preparation:
Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender. Stir in almond meal, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
Stuffed zucchini recipe serves 3 to 6.
The Ultimate Chocolate Cake
Ingredients:
1 cup Unsweetened Cocoa
3 scant cups flour
2 cups sugar
2-1/3 cups warm water
2 teaspoons baking soda
1-1/2 teaspoon salt
1-1/4 cups melted butter
2 tablespoons vinegar
2 teaspoons vanilla
(There are no eggs in this recipe)
Mix dry ingredients in a large bowl. Stir in the wet ingredients. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350° degrees for one hour or until toothpick is removed dry.
Frost with Mocha Buttercream Frosting
Mocha Buttercream Frosting
1/2 cup Unsweetened Cocoa
1 lb. confectioners sugar
1 stick (4 oz.) butter, softened
2 teaspoons instant coffee or espresso granules, dissolved in 1/4 cup coffee
Combine confectioner’s sugar and cocoa in a bowl and stir well to combine. Add the softened butter and mix in gently. Add the coffee liquid a small amount at a time, and beat with electric beater until smooth and spreadable. You may not need all of the coffee liquid and you may also need to add slightly more.
Indulge in goodness.
