I recently saw someone posting about their plan for meals, stating that they were looking for an easy way to have dinner at home. Their plan was to make the same recipe each weeknight. You know what? You don’t have to have Spaghetti every Monday and Tacos every Tuesday and Meatloaf every Wednesday to get supper on the table. How? Find recipes that make it easier. Like…
Category: main dish
Dijon Crusted Fish
Most times if I ask guests that are coming to my home for a meal if they have any foods they don’t enjoy eating, they will often say fish. I get that because some recipes for fish are just stinky and bland.
But the recipe I’m sharing today is so good that it would make a great restaurant menu item. The ingredients are simple, but add incredible flavor and texture to the fish. It is above ordinary for something that’s fixed at home. Like most fish recipes, this is super fast to pull together because it doesn’t require long in the oven, making this a great weeknight menu.
I served this with oven-roasted potatoes and a seven layer salad. It was a delicious meal! If you are a nominal fish fan, I hope you will try this great recipe from taste of home.
Dijon Crusted Fish
Ingredients
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish – (I didn’t add this)
- 2 tablespoons grated Parmesan cheese, divided
- 4 tilapia fillets (5 ounces each)
- 1/4 cup dry bread crumbs
- 2 teaspoons butter, melted
Directions
- Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baling sheet coated with cooking spray; spread evenly with mayonnaise mixture.
- Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Easy, fast and delicious!! I should also add, “healthy!” Its only 214 calories per filet! You might just being having fish mire often after trying this recipe!
Old-Time Recipe; Updated Flavors
Years ago if you had asked me if I like Stuffed Peppers, I probably would’ve wrinkled up my nose like a child sitting before cooked spinach!
But in recent years I found a recipe that uses fresh tomatoes, rather than tomato sauce, and the instructions to only boil the peppers for a few minutes helps the peppers to have a slight crispiness to them. There’s plenty of the rice and beef filling, so you can pile them high and add extra meat around the peppers. They also have an addition of cheddar cheese, giving a final recipe-booster! These slight changes in this old-time recipe make this an absolutely delicious supper meal!
Stuffed Peppers
- 2 large green peppers
- 8 oz. 90% lean ground beef
- 1/3 cup chopped onion
- 2 medium tomatoes, chopped
- 1/2 cup long grain rice – I use Minute Rice
- 1/2 cup water
- 2 tsp Worcestershire sauce
- 1/2 tsp dried basil or oregano
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 cup reduced fat Cheddar cheese
Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.
In a large skillet, cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, rice (I cook mine first), water, Worcestershire sauce, basil or oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining mixture into baking dish.
Bake, uncovered in a 375 degree oven for about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes or till the cheese melts. Makes 4 servings.
This is a great week night dinner! You could even make the recipe up ahead of time and then simply warm it in the oven. Great flavors and great updates of this old classic have all made me a Stuffed Pepper Fan!
How about you? Are you a Stuffed Pepper lover? If you’re on the fence, I hope you’ll give this recipe a try!
Here are a few other classics that we love:
Katie Brown (Lemon) Chicken
Countryside Chicken Bake – Chicken and rice
Yankee Pot Roast
Mom’s Classic Meatloaf
I promise that these recipes will kick-start your week full of deliciousness! What a favorite classic recipe you love?
Around our Table
We are traditionalists on most holidays. The same foods are usually served each year on Christmas Eve and Christmas Day. But you know what? Sometimes it’s really fun to break out of that “mold” and do something completely different! That’s what happened this year.
My daughter hosted us for Christmas Eve and Christmas Day and she and her sister did all the food. Not only did I not contribute to the meal, I wasn’t allowed to lift a finger. That was a gift in itself. They are the sweetest.
Here are the meals they planned and prepared.
Christmas Eve night, they had all appetizers. (BTW, This would make a great menu for New Year’s Eve, too!)
From Monte Cristo Sliders, Chicken sliders (something like these), Cocktail Wieners and Pizza Dip it was a delicious spread.
We had a mid-morning brunch on Christmas morning. The egg casserole Whitney made was a.maz.ing! It had all the brunchy feels to it and balanced out the sweetness of the Pioneer Woman Cinnamon Rolls that Alli and her husband made! What a way to start the day!
Here was the menu for supper
Steak with Texas Roadhouse seasoning, and Crispy Onion Straws
Roasted potatoes with Blue Cheese
Caesar Salad
Learn from a 5-year old how to eat a cookie. Fill your plate with your favorites. Look carefully at the cookie to decide which corner to attack first. Then go in and nibble away until completely devoured!
After church yesterday we were blessed to host everyone for Sunday dinner. It was very impromptu, but I made a simple meal everyone loves – Soup beans and cornbread. I used the simple recipe I’ve shared here. This is such a great meal for ease and for comfort. I served it with roasted potatoes, cornbread, and cooked apples. Even our little guys love this meal.
All these meals were great, yes, but the best part was sitting around the table as a family, thanking the Lord, chatting, laughing, listening, watching, loving, caring and serving. That’s what mealtime is all about.
Plan something simple this week and invite others to join around your table. Eat slowly. Make conversation. Serve them. Love them. There’s nothing that tastes any better!
What kind of foods did your family share over Chrismtas?
Chicken Gnocchi Soup
Though we haven’t really had much cold weather yet, I’ve already started with the warm and inviting soups. We love them!
I found a copycat recipe for an Olive Garden Soup on Pinterest for Chicken Gnocchi. Y.U.M.
Gnocchi (is that singular or plural?) is are little potato pastas that are so wonderfully good! You can make your own, or find them where the pasta is sold. This is a really filling soup!
Chicken Gnocchi – From Cooking.com
3-4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)
Directions:
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve
This is so satisfying on a cold day!
What’s your favorite fall soup?
With love from my country kitchen,
RefreshHer 