Posted on March 8, 2010.
Quick and easy meal of crispy tilapia strips, crisp lettuce and a house in 30 minutes cooks of the family are constantly in search simple, quick, healthy meals and to serve their economic families. What the cook of the family is a parent stays home or a parent who works outside, today's society puts a lot of us in a "harassed or hurried fashion" at least one or two days week. To help save your day, try this quick and easy menu that features crisp tilapia, potatoes and a salad with homemade Italian salad dressing creamy.
STRIPS CRISPY TILAPIA
1 lb. tilapia, cut into 1/2-inch strips 1
1 / 2 cup milk
3 / 4 cup crushed corn flakes cereal
1 / 4 cup grated Parmesan cheese
1 / 2 c. garlic powder
freshly ground black pepper
1 / 4 c. salt
Spray a foiled lined baking sheet coated with cooking spray and set aside. Preheat oven to 400 degrees.
Pour the milk into a small shallow bowl. In another shallow bowl, combine the cornflakes, Parmesan cheese, garlic powder, black pepper, and salt. Dip tilapia bands in milk then roll in cornflake mixture to coat. Place on baking sheet and bake at 400 degrees for 10-12 minutes or until fish is cooked.
Fries POTATO PARMESAN
3 OR 4 small baking potatoes
2 v. tsp margarine, melted
1 / 4 cup grated Parmesan cheese
Pinch black pepper
Preheat oven to 450 degrees.
Potatoes Scrub and cut into thin slices. You should have about 2 cups of potato slices. Arrange the slices in a thin layer in a lightly greased baking 15 x 10 inches. Brush with melted margarine. Sprinkle cheese and pepper on the slices of potatoes. Bake, uncovered, in oven at 450 degrees for 18-20 minutes or until potatoes are brown and crispy.
Bibb lettuce vinaigrette AND
Note: This recipe is for 8. These two recipes are for 4 people. If you make a meal for four, cut this recipe in half.
1 cup mayonnaise
1 carton (8 ounces) dairy sour cream
2 green onions
2 v. vinegar
2 v. teaspoon sugar
1 tsp tsp Italian seasoning
3 / 4 c. teaspoon celery salt
3 / 4 c. teaspoon dry mustard
1 / 4 c. black pepper
1 clove garlic, minced
4 small heads Bibb lettuce
Milk, if necessary
To make dressing: In a small bowl, combine salad dressing or mayonnaise, sour cream, onion, vinegar, sugar, Italian seasoning, celery salt, dry mustard, garlic and pepper. Using a whisk or rotary beaters, mixing until smooth. Transfer dressing in a container with a lid, cover and refrigerate until serving. Just before serving, cut each head of lettuce in half lengthwise. Arrange the halves on a serving platter. If you wish, arrange tomatoes on the tiny plate garnish. If dressing is too thick, add a little milk until desired consistency. Pour the dressing over the salad.
Enjoy!
