Oven Baked Tortilla-Crusted Tilapia Recipe

INGREDIENTS:

• ¾ cup crushed tortilla chips
• ⅛ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 2 Tilapia fillets
• 1 egg white
• 3 tablespoons flour
• Lime wedges for serving

INSTRUCTIONS:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Combine the chips and seasonings in a pie plate or other shallow dish.
3. Place the egg white in a separate shallow dish, and the flour in a third shallow dish.
4. Pat the fish dry and dredge through the flour, shaking off any excess, then through the egg white and the chips.
5. Place on a foil lined baking sheet and place in the preheated oven for 10-14 minutes, until the fish is opaque and flakes easily with a fork.
6. Serve with lime wedges for squeezing.

Source: The Wanderlust Kitchen

Veggie Loaded Chow Mein Recipe

INGREDIENTS:

• 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
• ¼ cup low sodium soy sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 2 cloves garlic, minced
• 2 teaspoons brown sugar
• ½ cup water
• 1 teaspoon rice vinegar
• 1 teaspoon Sriracha
• 2 teaspoons sesame or vegetable oil
• 4 ounces brown mushrooms, sliced
• 2 cups broccoli florets
• 2 large carrots, cut into matchsticks
• 2 cups shredded green or purple cabbage
• 4 scallions, sliced
• 1 tablespoon sesame seeds (optional, for garnish)

INSTRUCTIONS:

1. Follow the package instructions to warm and separate the yakisoba noodles.
2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).

Source: The Wanderlust Kitchen

Dairy-Free Zucchini Carbonara Recipe

INGREDIENTS:

• 3 medium zucchini squash, spiralized
• ½ head cauliflower, steamed
• 4 slices thick-cut bacon (or 4 to 6 ounces guanciale or pancetta)
• ½ red or yellow onion, chopped
• 3 cloves garlic, minced
• 2 large eggs
• 3 tablespoons unsweetened almond milk
• ? teaspoon red pepper
• ½ teaspoon sea salt, or to taste
• cracked black pepper

INSTRUCTIONS:

1. Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use.
2. Steam the cauliflower for 6 to 8 minutes, or until tender. Place the cauliflower in a blender.
3. Chop the bacon and cook over medium heat, flipping occasionally until crispy, about 5 minutes. Using a slotted spoon, place the bacon on a plate.
4. Add the chopped onion to the skillet with the bacon drippings and saute until browned, about 8 to 10 minutes. Add the garlic and saute about 3 minutes.
5. Add the sauteed onion and garlic to the blender, along with the eggs, almond milk, red pepper, salt, and pepper. Blend until completely smooth.
6. Pour the cauliflower carbonara sauce into a saucepan along with the cooked bacon and zucchini noodles. Heat over medium, stirring constantly until noodles have softened, about 8 to 10 minutes. Avoid bringing sauce to a boil, as the eggs will scramble. Give the pasta a taste test and add more salt or red pepper to taste.

Source: The Roasted Root

Garlic Mushroom Carbonara Recipe

INGREDIENTS:

• 100ml double cream
• 1 egg
• 200g linguine
• 200g mixed mushrooms
• 2 cloves garlic
• 1 cup peas (fresh or frozen)
• parmesan (or similar hard cheese), to taste
• black pepper, to taste

INSTRUCTIONS:

1. Whisk together the egg and cream.
2. Cook the pasta according to the packet instructions, adding the peas a minute before the end.
3. Meanwhile, fry the mushrooms with the garlic in a little oil or butter, until soft. Drain off any excess liquid.
4. Drain the pasta, reserving a little of the starchy water.
5. Add the pasta to the mushrooms, and immediately stir through the egg and cream mixture. The residual heat from the pasta will cook the egg, so you shouldn't need to return the pan to the heat.
6. Season with parmesan and black pepper, amounts according to personal preference.

Source: Rachel Cotterill

Tuna Corn Salad

INGREDIENTS:

• 1 cup (180 grams) drained tuna
• 1 cup (200 grams) fresh mozzarella chopped (bite size pieces)
• 1 cup (145 grams) cooked sweet corn
• 20 cherry tomatoes (cut in half)
• 1 celery stalk chopped
• ½-1 green onion chopped
• ½ teaspoon (2½ grams) salt
• 3-4 tablespoons (39-52 grams) olive oil
• 2 tablespoons (30 grams) balsamic vinegar
• 3-4 fresh basil leaves chopped
• 1½ teaspoons (1 gram) oregano

INSTRUCTIONS:

1. In a medium size bowl, add tuna, mozzarella, sweet corn, cherry tomatoes,celery, green onion, basil, oregano and toss gently, then in a small bowl mix salt and vinegar and pour over tuna mixture, then add the olive oil, gently toss together, let sit in fridge for 1 hour and serve. (if you prefer room temperature and your house isn't too hot, leave out for 1 hour before serving).

Source: An Italian In My Kitchen

Italian Fried Chicken Recipe

INGREDIENTS:

• 4 chicken legs
• 1½ teaspoons (7 grams) oregano
• pinch of thyme
• ¾ teaspoon (3 grams) salt
• 3 sprigs rosemary (remove the leaves)
• 1 clove garlic chopped
• 2 tablespoons (26 grams) olive oil
• 1 cup (250 ml) water

INSTRUCTIONS:

1. In a medium- sized frying pan add 2 tablespoons (26 grams) olive oil, add the chicken legs, sprinkle with half of the following ingredients oregano, thyme,salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the other half of the above ingredients.
2. Add the water and cover cook on high heat till boiling then lower heat to low to medium for approximately 30-40 minutes (check occasionally), check for doneness after 30 minutes, if cooked remove cover raise the heat and cook till water has evaporated. Turning to brown on both sides.
3. Serve immediately. Enjoy!

Source: An Italian In My Kitchen

Citrus Shrimp With Jasmine Rice Recipe

INGREDIENTS:

• 1 lb shrimp, shells removed
• 1 cup jasmine rice, cooked according to package directions
• ½ cup fresh squeezed lemon juice
• ¾ cup fresh squeezed orange juice
• ¼ cup fresh squeezed lime juice
• 1 tablespoon lemon zest
• 1 jalapeño, chopped
• 1 cup frozen peas
• ½ cup cilantro, chopped

INSTRUCTIONS:

1. Cook rice according to package directions.
2. Zest one of your lemons until you have one tablespoon of zest.
3. Squeeze lemons, oranges, and limes. You can use two of each. Combine juice.
4. Chop jalapeño.
5. Add chopped jalapeño and zest to juice.
6. Add shrimp and let marinate while rice is cooking.
7. When rice is a few minutes away from being done, add the shrimp and marinade to a saucepan and bring to a boil. Cook shrimp for 2-3 minutes.
8. With one minute left on shrimp, add cup of frozen peas.
9. Remove from heat.
10. Add chopped cilantro.
11. Spoon over jasmine rice.

Source: A Dish of Daily Life