Baked Tilapia

Ingredients:
3 Tilapias

1/2 cup sour cream
1/4 cup grated Parmesan cheese
3 Tablespoons butter, softened
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika

Directions:

Place tilapia in a greased 13-in. x 9-in. baking dish. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over tilapia.

Cover and bake at 375° for 20 minutes.

Uncover; sprinkle with paprika.

Bake 10-15 minutes longer or until fish flakes easily with a fork.

Parmesan Green Onion Couscous

Ingredients:

1 box of Parmesan Couscous (Follow directions according to box)

1/2 cup green onions

Directions:

Make couscous according to box. When the couscous is done add a 1/2 cup of green onions.

The Results:

The results of this dinner was good. My husband liked it alot and I just thought it was good. I was a different dinner for us and I thought it was a success. My boys both gobbled up their dinner. So I guess it was good for them too. This recipe originally called for halibut but I didn't have halibut. I changed most of the recipe but got the idea out of my Taste of Home cookbook.

Fish Tacos

Ingredients:

3 Tilapia Fillets
2 TBS Olive Oil
dash of salt and pepper
dash of paprika
dash of oregano

1/2 head of cabbage (shredded)
8 corn tortillas
2limes

Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced (I didn't add this the cayenne gave it enough kick)
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper (I would cut back to 1/2 tsp.)

Directions:

Drizzle fish with olive oil and add a dash of salt, pepper, paprika, and oregano on both sides of fish. Place fish in a medium heat skillet. Cook fish on both sides for 3 minutes or until fish is flaky.

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

Cut up cabbage into thin slices. Slighty warm tortillas in skillet and serve with gucamole, lime and white sauce.

The Results:
I love fish tacos and I have had a billon fish tacos in my life so I would have to say that they were average. Growing up we went to Mexico probably 4 or 5 times a year. So when we would go we always had fish tacos. I just wish I could recreate that prefect fish taco. I was trying to make these healthy though so maybe that is why these were just average. I remember the fish was fried but I am trying to eat somewhat healthy. Oh well....these were good for a healthy taco but just average for the Best fish taco. I got the White Sauce recipe from allrecipes. Also be careful of the cayenne pepper. It made the white sauce pretty hot. I would cut back on it.

Shrimp Fettuccine Alfredo

Ingredients:

20 Jumbo Shrimp

1 box Fettuccine noodles

Alfredo Sauce:

1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese



Directions:

Bring your water to a boil and add the fettuccine noodles. Cook for 8-10 minutes or until al dente. Drain.

In a large pan put heavy whipping cream in and then add your butter and let your butter melt into the cream. Do this over low heat. Then add salt, pepper and garlic salt.

Stir in your cheeses over medium heat. Let the sauce thicken.

Then add your noodles and shrimp. Coat the noodles and shrimp with sauce. Serve hot.

The Results:

I love this alfredo sauce. The last time I made it though. I just used all Parmesan cheese. It was still good. This sauce is so easy to make and it is totally worth it. I found this alfredo sauce off of allrecipes.