Apple Cranberry Crisp

I love this recipe because it's so easy to adapt to any fruit you like. And you don't have to make a pie crust-a major plus in my book! I made this when some friends came up and it was a hit. I wasn't really planning on featuring it, but then I decided to finally write down the ingredients of my mom's "crisp" topping so I'd have it forever. So here you are, just forgive the lack of pictures!

What you need:
Insides:

• Fruit of choice: I used 4 apples, cored and sliced but not peeled, about 1.5 cups of fresh cranberries, and a handful of raisins.
• 1 t. cinnamon
• a couple squirts of agave nectar-maybe 1-2 T

Crisp topping:

• 1/2 C chopped walnuts
• 3/4 C oats
• 1/4 C flour
• 1/4 t. salt
• 1/4 C brown sugar
• 1/4 C butter, melted

What to Do:

1. Cut fruit and combine in a bowl with cinnamon and agave nectar or other sweetener.
2. Mix all crisp ingredients except butter in a bowl. Melt butter, and mix it in too.
3. Lightly grease a baking dish, and fill with fruit mixture.
4. Top with crisp ingredients. If you have a small dish, the crisp topping will be thicker. If you use a larger baking dish, the topping will have to be spread thinner, or you might want to make a little more.
5. Cook for about 30 minutes at 375. Fruit will be soft and the topping will be crispy. You can also make ahead and just pop it in the oven when you're getting close to dessert time.

Swedish Meatballs

In my family, our big Christmas Eve dinner has always meant Swedish food. And what’s more Swedish than Swedish meatballs? Today I’m featuring a very special family recipe! Included is the notecard my mom bases her recipe off of. We doubled the recipe. Meatballs freeze great and are easy to make ahead of time and pop in the oven when needed (which is what we’ll be doing). Basically, making meatballs is a long process and it is best done with at least 2-3 people. So, if you’re going to all that trouble, you might as well make a LOT of meatballs, right? Also, you can totally halve the recipe if you desire, but then you’re left with all these awkward half pounds of meat. So this way is better.

What you need:

• 3 pounds of different types of ground meat. We used a pound each of ground beef, ground turkey, and ground bison. You could also use ground pork and/or veal. It just needs to equal 3 pounds, and we always use three different meats.
• 6 slices bread. Old bread is great.
• Milk (any kind)-about ½ cup.
• 2 eggs
• 1.5-2 onions, finely diced
• Butter
• Olive oil
• Possibly bread crumbs
• 4-6 T parsley (fresh is best but use dried if that’s what you have)
• 2 T Worstershire sauce
• ½ t pepper
• ½ t allspice

For the gravy: drippings, butter, flour (approximately 1/3 C), beef bouillon (about 3 t), milk or half and half (about ½ C) *These measurements are all approximate but should get you started*

What to do:

First, put chopped onions in a pan over medium-low heat, with 1 T each butter and olive oil. Cook until softened but not brown. While the onion cooks, tear the bread into small pieces and put it in the biggest mixing bowl you have. Pour milk over it and stir. All the bread should be damp but there shouldn't be standing milk in the bowl. Add all meat, eggs, and spices (everything but the gravy ingredients) to the bread. Mix well, using your hands. It’s gonna be cold. When the onions are done, mix those in too.

At this point you’re going to need to evaluate your bowl of meat and decide if it is too moist to make into proper meatballs. Our mixture was *really* moist, so we added in a bunch of those canned bread crumbs until the mixture  was a bit less gloppy.

Round up all household members, from children to the very old, to help roll meatballs.

Meatballs should be small, about 1 inch in diameter. According to my mom, “Italians make big meatballs, but Swedes make small meatballs…almost dainty.” This works best if you have two meatball rollers, a meatball cooker, and maybe an extra runner if possible. We had three in our meatball crew. Roll meatballs so that they are holding together. It doesn’t matter if they are perfectly round as they’ll be turned around in the pan quite a bit.

Once you have about a plateful of meatballs, someone needs to start cooking them. Heat a skillet to medium and lightly grease it. Gently put meatballs in, but leave plenty of space between the meatballs. Every few minutes you’ll turn them, to they get a little browned on each side.  As they get nicely browned, put in a glass or oven-safe dish. We ended up with 2 pans going and 3 oven-safe dishes. With two meatball-rollers, and one cooker, she just rotated out plates with us as they put them in the pan, for us to load back up. It worked pretty well.

When all meatballs are browned (don’t taste yet, they’re still raw inside), it’s time to make gravy! For this we got all the meatball drippings consolidated into one frying pan. Use low heat and a whisk. We didn't have that many drippings so we added a couple tablespoons of butter to get things going. Once that is melted, add flour, a little bit at a time, so it can thicken with the butter. Add water and bullion cube. We used the powdered stuff, probably about 3 teaspoons, whisk constantly and bring to a boil. Add about ½ C half and half. Add pepper and taste.  When the gravy seems good and gravy-ish, pour equally over all dishes. Very gently toss the meatballs so they have some gravy over the top. Don’t over-handle them or they’ll fall apart. Put in the oven, covered, at 375. We did the smaller dish for 30 minutes and the bigger dishes for 40 minutes. When done,  serve with MASHED POTATOES. Most of my recipes are pretty flexible about these types of things, but this isn’t one of them. You HAVE to eat with mashed potatoes. Enjoy!

Egg and Veggie Casserole

I'm so embarrassed that I haven't posted in so long! Anyway, here's to doing more cooking at home!

This is an easy, healthy, versatile dish and it's a great way to clean out the crisper drawer, while getting a ton of veggies for breakfast! Or, if you're like me, dinner. This is a really flexible recipe and you can make it differently every time, depending on what you have on hand. I also added several ingredients after taking the "What you need" photo so make sure you read the list. Be creative!

Serves about 6.
What you need:

• Vegetables! I used a small head of broccoli, chopped up into very small pieces, 1/2 a red pepper, diced, a tiny onion, diced, 2 diced garlic cloves, a handful of spinach and a handful of cherry tomatoes (quartered).
• 10 eggs, beaten
• Spices to taste. Salt and pepper. I threw in about 2 t of oregano and a tiny dash of cayenne pepper. If I had Spike seasoning here, I'd definitely use it!
• Grated cheese
• Optional toppings: green onions and salsa

What to do:

1. After chopping all the vegetables, blanche the ones you want to soften up. I blanched the broccoli for about a minute and a half, then added the peppers for another minute and a half with the broccoli. (Blanche is a fancy word for dumping into boiling water). After that, I dumped it all into a fine strainer and ran cool water over it. Some people put veggies into ice water to stop the cooking process.
2. Saute the onion and garlic in a frying pan until soft.
3. Beat the eggs and add the spices.
4. Spray a baking pan with non-stick spray and layer the ingredients: vegetables and onion mixture, a layer or spinach, tomatoes, and finally, top with eggs and grate cheese on top. I made sure all the spinach was coated with egg mixture.
5. My oven cooks things weird and I've been messing with the gas flow, so I'm not sure how accurate my guesses are. But it's pretty easy to tell when it's done, so just check regularly. I'm guessing I cooked it at about 375 degrees for 35 or 40 minutes. Just keep an eye on it. When it's firm, and a fork comes out clean, it's done!
6. Top with scallions and salsa if desired, and enjoy!
   
   
   
   
   
   
   
   
   

Chicken Red Lentil Vegetable Curry

I've been craving curry lately. I have 2 good recipes but I didn't have all the ingredients for either (and didn't feel like going to the store) so I decided to combine them. This is a combo of my friend James's recipe and one I made up a while back. It turned out delicious, so here you go!

What you need: (serves 4-6)

-olive oil, salt and pepper if using raw chicken
-1 onion, diced
-2 cloves garlic, chopped
-2 T curry
-1+ cup chicken broth
-1 C red lentils
-1-2 chicken breasts, cooked or raw, cut into bite-sized chunks either way
-1 can/2 cups coconut milk (I didn't use the whole thing, 500g, pictured, but easily could have. I was just trying to make it easy to convert to a can measurement!)
-at least 2 cups of chopped veggies. Just clean out the crisper drawer! I used 1 head broccoli, a little bit of cauliflower, 1 bell pepper, and a carrot. Also good: potatoes, sweet potatoes, peas, or edamame.

Not used but recommended: ginger. Sorry, since I didn't use it I don't want to give you an amount. But add at the same time of the curry and leave a comment with how much you used!

What to do:

• Chop everything up ahead of time.
• Heat oil over medium (US) or low (PY) heat.
• **only if using raw chicken: add chicken to pan, salt and pepper, and cook until no longer pink. Remove from pan and save for later. If your chicken is already cooked, skip to next step.
• Add onion and saute until translucent
• Add garlic, saute until fragrant
• Add curry and saute until fragrant
• Put lentils and chicken broth into pan, turn down to low heat, and allow to cook for about 5 minutes. If in PY, stir frequently so lentils don't burn or stick to the bottom of the pan. 
• Add coconut milk, veggies, and cooked chicken to the pan. At this point I also added a little extra chicken broth because it looked like it needed more liquid. You could do this or add more coconut milk or water. Allow everything to simmer together for about 10 minutes. Taste the lentils and make sure they are soft enough.
• Serve! Over rice or noodles or plain.

Rainy Night Steak Chili

Someone mentioned chili about a week ago, and it sounded great so I bought most of the ingredients. The temperature dipped into the 40's today (inside and outside) and it's been raining for hours....time to put the chili plan into action!

What you need:
olive oil
1-2 onions, chopped
2-4 cloves of garlic, diced
1/2-1 bell pepper, chopped
1 carrot, chopped
1-2 stalks of normal celery, chopped (or 1 entire bunch of miniature Paraguay celery, pictured)
1 t. chili powder
1/2 t. cumin
1/4 t. cayenne pepper
1 steak, chopped (this kind was called carnaza negra, no idea what cut that is!)
1 C red wine for recipe, at least that much for chef :)
4 cups chicken stock or beef stock or 4 cups water and 1 bullion cube
200 g of kidney beans, pre-soaked**
1 can diced tomatoes
optional garnishes: cilantro, sour cream, grated cheese, tortilla chips
I probably would've added some tomato paste if I had access to it to thicken things up a bit...

**there is this weird thing with red beans about how they are toxic if undercooked. So just to be on the safe side, and to speed up cooking, I soaked them all day, and then rinsed and brought to a boil in new water and let them sit in the hot water while I chopped and prepared everything else. That's them in the pot in the photo!

What to do:
Chop all veggies. Heat olive oil in a big pot and add onion, garlic, pepper, carrot, and celery. Cook until translucent/browned (a few minutes). Add spices and stir. Add chopped meat and allow to brown, but don't worry about cooking it through. Add wine, stock, and kidney beans. **Do not add tomatoes or salt, this will stop or slow down the beans' cooking process.

Cook on low until beans are tender. Mine took about an hour, after the soaking and pre-boiling. Keep in mind my stove's "low"setting is still boiling! Add tomatoes, taste, and adjust seasonings if needed.

If you like, garnish with cilantro, sour cream, shredded cheese, and/or tortilla chips.

I'm sure this would be good with chicken, ground beef, or, if you are lucky enough to have access to it, ground turkey! I just happened to have a steak in the fridge and no desire to walk to the grocery store in the rain! If you try it leave a note in the comments and let me know how it turned out.

*Note for Paraguayans-all ingredients for this were easy to find. Chili powder and cayenne were found at Casa Rica and celery at Agro Shopping. Everything else can be found anywhere.

Curried Peanut Chicken

I made this for a progressive dinner party last night and it was a huge hit! I wasn't really planning on posting it, so I didn't take any pictures, but several friends asked me for the recipe. I adapted it from Kalyn's Kitchen for the stovetop, subbed some ingredients that aren't available here, and added some veggies. I doubled the recipe below for a big group. I've made her original version exactly as is and that's great too! But I don't have a grill here in Paraguay, and I needed to have a vegetarian option.

What you need:
4 chicken breasts
2 cups bite-sized vegetables-I used broccoli, cauliflower, and red bell pepper
rice, prepared as directed on package

Marinade
1 T. soy sauce
1 T. lemon juice (I can't find lemons here, lime juice worked fine)
1/2 C. of oil-peanut oil if you can find it, vegetable or canola if not
1-2 t. curry powder
1 big garlic clove, minced

4 chicken breasts
2 cups bite-sized vegetables-I used broccoli, cauliflower, and red bell pepper
rice, prepared as directed on package

Sauce
2 T soy sauce
2 T lemon/lime juice
1/2 cup peanut butter
1/2 cup canned coconut milk *
1/2-1 t. cayenne pepper
1/2 t. brown sugar

Optional but really tasty garnishes
chopped green onion
cilantro

*coconut milk isn't available here. I subbed sweetened condensed milk and splashed in some coconut flavored creamer! It worked in a pinch but if I was able to find coconut milk, I would have used that. I know you hate opening a can when you aren't going to use the whole thing-so pour the extra into an ice cube tray and freeze and save for next time!

What to do:
Mix all marinade ingredients together in a big bowl. Trim fat off of chicken and cut into bite-sized chunks. Dump all the chicken into the bowl, allow to marinate a few hours or longer in the fridge. You could let the veggies marinate with the chicken or dump it all together in the pan when you cook it. I let the chicken marinate most of the day, and added the veggies into the bowl just before cooking.

Make rice according to package directions while the chicken is marinating.

Pour ingredients from the bowl into a pan and cook until chicken is cooked through. You may have to do it in 2 batches, depending on how big your chickens were and how big your pan is. Put aside but keep warm. Put all ingredients for the sauce into a pan and heat on low heat until peanut butter melts. This can scorch easily so stir constantly and don't leave it! As soon as it's melted, it is ready to serve.

To serve, place rice in a bowl, spoon chicken on top, and pour peanut sauce over it. Do not forget to put out garnishes until after everyone has eaten. :)

Make-ahead tip
I was home all day to cook, but the way a progressive dinner party works is, you go to different houses for each course. Since my house was in the middle of the route, I wanted to make as much of this as possible so my guests didn't have to wait around. So I marinated and cooked the chicken and put it in the fridge. Someone brought rice but you could make ahead as well. I also got all the sauce ingredients measured and ready to go. Then when we got to my house, I threw everything from the fridge into a big pot to heat up, put the rice in the microwave, and just made the peanut sauce.

Dietary variations
There was a vegetarian in the group and someone with a deathly peanut allergy-oops! For the vegetarian, I just kept some veggies to the side and used a little of the same marinade. I steamed them but you could also heat up in a pan and serve over rice. The peanut allergy person just got to serve herself first, before people started crossing spoons and things, and omit the sauce.

Chicken Black Bean Tamale Casserole

I'm back! For those readers who don't know me (if there are any), I've been busy moving to a new continent. From the title of this recipe, you'd think I landed in Mexico, but I'm way farther south...Paraguay! So from here on out I'll try to make my recipes a little more international as far as temps and measurements go. I might post some local recipes, but I'll be honest, moving here doesn't mean I know how to make chipa, milanesa, or sopa....at least not yet.

This recipe was inspired by a slow cooker recipe with beef, found here: http://www.lynnskitchenadventures.com/2013/02/slow-cooked-tamale-casserole.html Well I don't have a slow cooker anymore, and I prefer chicken, so this is what I came up with!

What you need:

• 1-2 chicken breasts, cut into bite-size pieces (shown was about one but I wish I'd used two).
• olive oil
• salt and pepper
• 1 egg
• 1 1/2 C milk
• 3/4 C corn meal
• 1 packet of taco seasoning, or make your own
• 1 C black beans (drain if using canned)
• 1 can of corn, drained
• 1 can of diced tomatoes
• 1 can of sliced olives, unless you took your olives to a pizza party the night before
• grated cheddar cheese (the original recipe calls for 2 cups but I had a little less)

What to do:

• Heat olive oil in a skillet over medium heat, lightly salt and pepper the chicken breasts pieces, and cook through.
• In a bowl, mix the egg, milk, and corn meal. Add all other ingredients to the bowl and stir.
• Oil a baking dish (I used a 13x9 inch one)
• Put meat in the bottom and pour everything in the bowl on the top.
• Bake at 350 (180 C) for 25-30 minutes, or until mixture starts to solidify. Sprinkle cheese on top and bake for 5 minutes more. Enjoy with tortilla chips!

Here's the mixture before cooking (and topping with cheese)

I have to use a phone app to convert temperatures...

Disclaimers and Tips!

I made my own black beans, which I added onions, diced garlic, and cumin to. If you're using canned beans, you might want to add these as well. I'd throw them in with the chicken.

If they sell "real" cheddar cheese here, I don't know where to buy it. I could only find sliced stuff. I started off trying to grate it, then got lazy and just put the slices on top. :)

Casseroles never look pretty for pictures. But this one tastes good!

Link: grilled shrimp pizza

Not a lot of posting these days, with getting ready for the move, and trying to eat out of the freezer....but any time I go back to an online recipe to make it again, it's a keeper! This is for Thai Sweet & Spicy Shrimp Pizza. It's a guest post by Gina of Skinnytaste, for those of you food blog lovers.

I didn't use the same kind of crust. I did brush both sides of my crust with garlic olive oil. I used pretty much the same ingredients...for the first one I added some roasted vegetables and the 2nd some mushrooms and arugula. Don't skip the cilantro! Delish.

http://abullseyeview.com/target-recipe-gina-homolka-skinnytaste-grilled-thai-sweet-spicy-shrimp-pizza/

3-Ingredient Sweet & Spicy Salmon

Yes, really delicious salmon that takes only 3 ingredients! It is so easy and good. (Pictured is only half a fillet, but it was so good I went back for the other half afterward! Here you go!

What you need:

• 2 salmon filets (I use skinless so both sides soak up the sauce)
• 2 T. siracha sauce
• 4 T. maple syrup

What to do:

Mix the siracha sauce and maple syrup, pour over salmon, let it sit for a bit.

Fold over foil and put salmon on it, on a medium-high grill. Pour sauce over it.

Flip salmon over and cook until it flakes easily. (Remember that the sauce has been sitting around uncooked fish, so it needs to be cooked too!)

White Chicken Chili

Just when I was thinking I'd start a new series of grilling recipes, we get a blizzard. Ah, April in Colorado. So, time for a crockpot comfort food recipe instead! This is adapted from a recipe in the book, Fix it and Forget It (Lightly).  It takes a little bit of planning and a little bit of pre-crockpot prep time, but it's worth it!

What you need:

• 1 lb. of white beans (Navy or Great Northern), soaked overnight or quick-soaked, which is convenient if you didn't know you'd have a snow day. If you're really in a pinch, drain and rinse 4 cans of beans.
• 1 onion, diced (or 2 onions if you really dig onions)
• 1/2 T olive oil
• 4 cloves garlic, minced
• 2 4-oz cans of diced green chilis
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1.5-2 lb. chicken, cubed
• 5 C. (3 cans) chicken broth (not pictured, oops. I used less, about 4 C, because I didn't use a full pound of dried beans)
• 2 C. grated cheese (also not pictured)
• 1 tsp. salt
• 1/2 tsp. black pepper

Optional, But So Good, Garnishes:

• tortilla chips
• sour cream
• salsa
• cilantro

What to do:

1. If you didn't start soaking your beans the night before, quick soak using the link above-this still takes about an hour. Drain.
2. Saute the onion over medium-high heat until clear. Add garlic, green chilis, cumin, oregano, and cayenne. Saute 2 minutes more. *this step can be skipped if you're in a rush-just dump all ingredients into crockpot*

1. Place contents of pan and all other ingredients into crockpot, except cheese and garnishes.
2. Cover, cooking on low for 8-10 hours or high 4-6.
3. Add 1 cup on the cheese and stir in. 
4. Serve in bowls topped with remaining cheese and desired garnishes.
   

Ground Turkey Red Lentil Curry Stew

It's cold and snowy out here; a perfect day to make a hearty stew! I looked online for a stew with ground turkey, curry, and red lentils. I came upon this recipe over at Kalyn's Kitchen, and decided to switch it up a bit to make what I was imagining. Here it is!

What you need:

• 1.25 lb. of ground turkey
• 1 onion, chopped
• olive oil
• 2 T. curry powder-I used a mix of sweet curry powder and spicy. Use what you like!
• 1 T. minced garlic
• can of diced tomatoes (not drained)
• 1 C of dried red lentils (I really suggest finding red lentils for this instead of using the green/brown ones! Look in the bulk section of a health food store, or near where the "Bob's Red Mill" products are in the baking aisle, and you should be able to find some)
• 1/2 cauliflower, chopped into bite-sized pieces
• 3 C. chicken broth/stock
• frozen edamame beans or peas, optional
• 1 C. Greek yogurt
• cilantro, for garnishing

As you see, I forgot to photograph 3 important ingredients! Oops.

What to do:

Use a really big frying pan or a dutch oven/pot.

• Brown the turkey in a smidge of olive oil and drain off fat.
• Scooch it over, drizzle some olive oil in the empty spot, and add the onion, letting it brown for a few minutes. Add the curry to the onions and stir, let it cook for another minute or two before stirring it together with the turkey.
• Add tomatoes, lentils, cauliflower, chicken stock, and edemame. Stir.

• Cover and allow to cook for about 30 minutes, stirring occasionally. Lentils will begin to disintegrate.

• Serve in bowls, add a generous dollop of Greek yogurt and cilantro, and enjoy!  *note* If you're eating it all at once, you could probably turn the heat down to low and stir the yogurt in before serving-but it could separate. Since I'm eating the rest as leftovers, I decided to keep it out so I can freeze!

Verdict: SO GOOD.

Crockpot Super Soup! Chicken, Beans, Kale (or Spinach), Veggies!!

I was looking online for a go-to healthy soup, and I thought this one from foodbabe.com fit the bill. I decided to modify it for the crockpot, double it, and add some more colorful veggies, and now I'm afraid it doesn't have a lot in common with the inspiration....but it is darn good! It's also good for cleaning out the crisper drawer-if you have most ingredients, I wouldn't recommend running out to buy one or two missing items, unless you really like grocery shopping!

What you need:

A 6-quart or larger crockpot!!! Mine is 5 and I'm having some major overflow problems!! Due to the overflow I actually had to finish 1/2 of it on a pot on the stove....

• 2 lb. chicken breasts (frozen is fine)
• 4 C chicken stock
• 1 onion, diced
• 1-2 bunches of celery, including the leafy tops, chopped.
• 2 carrots, peeled and chopped
• 1 bell pepper, diced
• 1 can of white beans, drained and rinsed
• 2-3 T. Italian seasoning
• 2 bay leaves
• chopped up green and purple cabbage (by this time I was REALLY short on space and only chopped a small handful of each-do what you like!
• chopped kale and/or spinach-2-4 C. (It really shrinks down while cooked and is SUPER healthy!)

What to do:

• Add all ingredients except kale/spinach to crockpot. If your chicken is frozen, throw it in whole and take it out later to dice, add back to crockpot. If it's thawed, you can dice it now or later.
• Add some water, or water mixed with chicken boullion, if you like a thinner soup. I added 2 C of water, and after I had enough space due to moving overflow to a 2nd pot, I probably added at least 2 C more.
• Cook on low for 3-4 hours or high 6-8. I only cooked mine for about 3 hours on high with frozen chicken, and it was done!
• If you haven't cut up your chicken, fish it out and dice into bite-size pieces.
• Add leafy greens and stir until it's cooked down (it only takes a couple minutes), season with pepper, serve!

Original One-Pan Wonder: Rosemary Salmon, Asparagus, and Sweet Potatoes

One of the best things about spring is that you no longer need to take out a 2nd mortgage on your house to buy asparagus. It's not quite spring here, but I noticed asparagus was a bit cheaper so I bought some, and this is a timely time (timely time? uh, just go with it...) for a delicious asparagus recipe!

If I could only eat one thing for dinner for the rest of my life, this might be it. I'm kind of sad that I didn't invent it, but here's the link from Tastebook: http://www.tastebook.com/recipes/1248399-Wild-Salmon-with-Rosemary-Sweet-Potatoes-and-Lemon-Asparagus?full_recipe=true. And it doesn't have pictures so I took some.

My only changes are leaving out the onions, and I use dried herbs instead of fresh, because I'm too lazy to go to the store. Enjoy!

One-Pan Wonder: Roasted Tilapia, Broccoli, and Brussels Sprouts

Ever since I made the salmon and brussels sprouts over the weekend, I've been thinking of other healthy meals that can be made in a pan. Here's what I made tonight! I was totally exhausted and it all came together quickly.

What You Need:
For the fish:

• 2 filets white fish, I used tilapia 
• a couple of tablespoons each of olive oil and lemon juice
• minced garlic, probably 2 cloves worth

For the veggies:

• 1 lb. brussels sprouts, trimmed and cut in half
• 2 small heads of broccoli, cut into bite-sized pieces
• olive oil
• salt and pepper
• 1/3 C chopped pecans
• sprinkling of goat cheese, or other cheese of choice.

What To Do:

• Put fish filets in a ziplock bag or baking dish with olive oil, lemon juice, and garlic. Allow to marinate for 15 minutes to 2 hours.
• Preheat oven to 400.
• Cut up veggies.
• Toss with oil, salt, pepper, and pecans. If you don't want to dirty a bowl, put in a baking pan and toss.
• Put in oven, set timer for 20 minutes, stir once while cooking.
• After 20 minutes, make room for the fish and place it in the same dish.
• Allow to cook for about 10 more minutes. My fish filets were thin and only took 9. Thicker filets might take up to 15 minutes.

• Take it all out. Sprinkle veggies with goat cheese and enjoy!

You'll notice that this is an awful lot of veggies for 2 fish filets. I like to have leftover veggies to add to my lunches all week, and prefer fish fresh...adjust as necessary for your needs.