Yields 3 servings
Ingredients

• 3 Filets of Tilapia or Cod
•  1 (5oz) package of spinach 
• 1 lemon (or lemon juice concentrate to taste)
• 1 onion
• 4 cloves  (or 1 tbsp of minced garlic)
• 1 cup of chicken stock (or water)
• 1/2 cup of quinoa 
• 4 tbsp panko breadcrumbs
• 2 tsp of dill
• 1 tbsp of salted butter
• Coconut Oil
• Avocado Oil
• Salt to taste
• Pepper to taste

Directions 

1. Heat the oven to 400 degrees.
2. In a small saucepan, combine the quinoa and stock and bring to a boil. Then reduce heat to a simmer, cover, and cook for 10-15 minutes. 
3. In a small bowl, combine 1/2 of a lemon, 1 tbsp of avocado oil, panko bread crumbs, dill, salt, and pepper.
4. Place fish in an oiled baking dish. Lightly drizzle with more lemon juice (or avocado oil). Top generously with the panko bread crumb mixture, patting it lightly with a spoon to help it adhere.
5. Top with small pats of butter.
6. Place baking dish in the oven and bake until fish is white, about 12-15 minutes. Ensure that bread crumb mixture is beginning to turn golden brown.
7. Prepare your garlic and dice an onion.
8. Heat a skillet over medium heat and coat the bottom with coconut oil.
9.  Add onions and cook until soft. Add garlic and cook until fragrant, 15-30 seconds.  Stirring occasionally.
10.  Wash and dry spinach and add to onions. Stir until wilted.
11. Uncover quinoa and place on a plate. Add spinach & onion sauté, and top with tilapia fillets. Enjoy!

Inspired by Mealime.com Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa.

Yields 2 servings
Ingredients

• 2 Filets of Wild Caught Sockeye Salmon
•  1 large handful of asparagus
• 1/2 of a lemon
• Dried Rosemary to taste
• 2 tsp of minced garlic
• Olive Oil 
• Avocado Oil
• Salt to taste

Directions 

1. Heat the oven to 375 degrees.
2. Rinse asparagus & salmon.
3. Tear 2 large sheets of aluminum foil.
4. Lay an equal amount of asparagus in a single layer on each sheet of foil.
5. Drizzle asparagus with extra virgin olive oil and season with salt to taste.
6. Lay a salmon filet atop of the asparagus on each foil sheet.
7. Drizzle salmon with avocado oil and lemon juice ( you can use olive oil if you wish).
8.  Spread a layer of minced garlic on top of the salmon.
9.  Season salmon with salt and dried rosemary, to taste.
10. Bring the left and right sides of the foil toward the center, making sure to cover all of the salon and asparagus. 
11. Roll the top and bottom of the foil to seal the everything in, forming a complete foil packet.
12. Place the packets on a baking sheet and bake in the oven for about 15-18 minutes. 
13.  Open the packets and plate the asparagus and salon and enjoy!

Ingredients

• 16 oz. White Ground Turkey
• 1/2 medium yellow onion
• 2 tsp garlic powder
• 2 tsp Italian Breadcrumbs
• 3 tbsp Worcestershire Sauce
• 2 tbsp tomato paste
• 1 tbsp ketchup 
• Canola Oil
• 1 pkg hamburger buns
• Miracle Whip
• 1 tbsp barbecue sauce
• 1 pkg. sliced cheddar cheese 

Directions 

1. Dice half of yellow onion. Set aside.
2. Coat the bottom of a large skillet/wok with about an inch of canola oil. Turn stove on to medium heat.
3. In a large bowl, combine ground turkey, garlic powder, breadcrumbs, 1 tbsp tomato paste, 2 tbsp Worcestershire and diced onion and mix/combine with your hands thoroughly.
4. Form the turkey mixture into burger-sized patties.
5. Once the oil is hot, place patties into the skillet/wok.
6. Cook about 4-5 minutes on each side.
7. While patties are cooking, heat the oven to 400 degrees.
8. In a small bowl, combine about 1 tbsp tomato sauce, 1 tbsp Worcestershire sauce, 1 tbsp barbecue sauce and 1 tbsp ketchup and mix well. (adjust measurements as desired)
9. Once patties are finished cooking, remove from oil and place on a foil lined cookie sheet or in a dish.
10. Spread sauce mixture evenly over top of each patty.
11. Place in the oven to cook for about 10 minutes.
12. Once the patties are cooked, begin assembling burger.
13. Spread Miracle Whip on bottom bun.
14. Sit turkey patty on bottom bun and cover with a slice of cheese. 
15. Finish burger by adding top bun.
16. Enjoy!

*Serve with French fries, sweet potato fries or your favorite side.

Ingredients

• 1 bag of tostadas
• 1 (16 oz) can Fat Free Refried Beans
• 1 pkg. (8 oz) Shredded Mild Cheddar Cheese
• 1 Onion
• 2 large Boneless, Skinless Chicken Breast
• 1/4 cup of hot sauce
• 1/2 cup of chicken fry
• 1 (8 oz) Sour Cream
• 1/2 pint of grape tomatoes
• Ranch Dressing
• Seasoned Salt
• Ground Black Peppercorn
• Canola Oil
• Quart sized ziplock bag

Directions 

1. Wash tomatoes and slice them into halves. Set aside.
2. Dice an onion and sauté in a skillet for 2-3 minutes or until soft and translucent. Transfer to a bowl.
3. Wash chicken breasts and cut into large nugget-sized chunks.
4. Season large nuggets to taste with seasoned salt and pepper.
5. Coat the bottom of a large skillet or wok with canola oil (about an 1-2 inches deep) and heat to medium-high heat.
6. Pour about 1/2 cup of chicken fry into a quart sized ziplock bag. Add more as needed.
7. Place nuggets in the ziplock bag, seal and shake making sure that all nuggets are completely coated.
8. Place nuggets in hot oil and fry one side until golden brown and meat is cooked. Flip nuggets and fry the other side until golden brown. 
9. While nuggets are cooking, heat refried beans as directed.
10. Once nuggets are fully cooked, remove from oil and transfer to a plate. Use a fork and knife to cut into bite sized pieces.
11. Carefully drain any excess oil and pour hot sauce into the skillet/wok.
12. Add bite-sized nuggets to the hot sauce and toss, ensuring that each piece is coated completely. Add more hot sauce if needed. 
13. For assembly, spread a thin layer of hot refried beans onto each tostada.
14. Sprinkle a layer of shredded cheese onto the hot beans. If it needs assistant melting, pop it in the microwave of about 15 seconds.
15. Sprinkle sautéed onions on top of the cheese.
16. Sprinkle tomatoes on top of onions.
17. Lay a few chicken bites on each tostada (I used 5-6 for each).
18. Drizzle ranch dressing over the chicken.
19. Lastly, add a dollop of sour cream on top,
20. Enjoy!

*You can also jazz it up a bit by using the tomatoes to make a quick Pico de Gallo with onions, tomatoes and cilantro with lemon/lime juice or vinegar.

I absolutely loved creating this recipe! It was inspired by something my mom made when I was a kid. I don't remember much but I recall cornbread, ground beef and sour cream, and I remember loving it! I created my own rendition and my husband & I loved it! It's quick and easy and it's a win!

Ingredients

• 2 boxes (17 oz) Jiffy Corn Muffin Mix
• 1 pkg. Ground Turkey
• 1 pkg. (8 oz) Shredded Sharp Cheddar Cheese
• 1 can (4 oz) Diced Mild Green Chiles
• 1 pkg. (1.25 oz) Taco Seasoning Mix
• 1 Onion
• 2 eggs
• 2/3 cup of milk
• 1 (8 oz) Sour Cream
• Olive Oil Spray

Directions 

1. Preheat oven to 400 degrees and spray a Pyrex dish with (olive) oil.
2. Dice an onion and sauté in a skillet for 2-3 minutes or until soft and translucent. Transfer to a plate.
3. Add ground turkey to the hot skillet and cook on medium heat in a skillet. 
4. Once turkey is completely cooked, add taco seasoning mix with a little water to the skillet. (Follow directions on the taco seasoning packet)
5. Make 1 box of corn muffin mix as instructed and pour into greased Pyrex dish.
6. Evenly layer the cooked, seasoned ground turkey onto the corn muffin mix in the dish. (try to cover as much of the surface of the corn muffin mix evenly)
7. Evenly layer the onions on top of the ground turkey.
8. Evenly layer the green chiles making sure to cover any spots of uncovered corn muffin mix.
9. Lastly, evenly distribute shredded cheese making sure that all previous ingredients are covered as much as possible.
10. Make the 2nd box of corn muffin mix as instructed and pour into dish, covering the layer of cheese. Try not to lift the other ingredients as you spread the corn muffin mix evenly. (If a metal spoon doesn't work, try coating it with oil first or just use your clean finger like I did)
11. Gently place the dish into your preheated oven and cook as directed- about 15-20 minutes.
12. It's ready when you can stick a toothpick or butterknife in deeply and it's clean (no wet cornbread)  when you pull it out.
13. Slice cornbread into equal pieces & serve topped with a dollop of sour cream and a sprinkle of shredded cheese over the top. Enjoy!

I really enjoy this recipe on cold evenings! It's filling, super quick, easy and yummy after a long day at work!

Ingredients

• 2 tsp coconut oil
• 1 chopped onion
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt (optional)
• 1 cup green lentils
• 2 (15-ounce) cans black beans
• 1 (14.5-ounce) can diced tomatoes
• 4 cups (32 oz)  low-sodium vegetable or chicken broth
• *crackers or bread & butter (optional)

Directions 

1. Heat the oil in a large pot on medium heat. Sauté onions until softened, about 3-5 minutes. Add cumin and chili powder to the onions and cook for 1 minute until fragrant.
2. Add black beans, tomatoes, broth, salt and lentils to the pot. Bring to a boil, then cover with a lid and simmer for about 25-30 minutes.
3. Serve in a bowl and enjoy!

*You can even serve this with a side of saltine/oyster crackers or bread and butter.