Tilapia & Creamy Parmesan Risotto

While visiting Whole Foods today, I decided to check out the fresh seafood counter.  Temptation got the best of me and I decided to splurge on four fresh Tilapia filets for tonights dinner.  I served the Tilapia alongside of sauteed spinach and Lundberg Creamy Parmesan Risotto, also purchased at Whole Foods.  I also paired La Crema Chardonnay with the meal.  It was all delicious.

Ingredients for Tilapia
Fresh Tilapia
Organic Bread Crumbs (Trader Joe’s or Ian’s All Natural Panko Breadcrumbs)
Organic Valley Cultured Lowfat Buttermilk

Directions for Tilapia
Rinse off the fresh Tilapia and pat dry with paper towels (set aside)
Pour buttermilk into a bowl
Pour breadcrumbs onto a plate or into a separate bowl
Take the Tilapia, immerse in the buttermilk, then coat or press against the breadcrumbs
Place Tilapia on a foil covered baking sheet
Bake Tilapia at 375 for 20 minutes or until flaky.  Turn halfway through.

Ingredients for Sauteed Spinach
Fresh Organic Spinach
1 tablespoon of Olive Oil
garlic to season

Directions for Sauteed Spinach
Over medium-high heat, add 1 tablespoon of olive oil and garlic to pan, add spinach and saute for 5-7 minutes.

Strawberry Spinach Salad

One of my favorite “go to” lunches is a strawberry spinach salad.  Packed full of vitamins and nutrients this salad is easy to make and quite flavorful.

organic spinach
organic strawberries (cut and rinsed)
organic braeburn apple (peeled, cored, diced)
organic goat cheese (crumbled)
balsamic dressing (I used Tessemae’s All Natural: olive oil,lemons,garlic,mustard,balsamic vinegar,sea salt)

Mix ingredients together and enjoy

Sharp Cheddar and Tomato Round

The vine ripe organic tomatoes were calling my name today while shopping for new lunch and dinner ideas.  Today’s creation is healthy, light and delicious.  Enjoy!

1 vine ripe organic tomato
extra-virgin olive oil for drizzling
salt and fresh ground pepper
1 Arnold 100% Whole Wheat Flax & Fiber Sandwich Thin 
1 slice of Natural Sharp Cheddar Cheese
1 handful of baby spinach
*balsamic glace optional (I use La Prima Glassa Balsamica from Harris Teeter)

Drizzle tomato slices with oil and season with salt and pepper
Place spinach on both sides of sandwich thin
Place sharp cheddar cheese on top of spinach
Place tomato on top of sharp cheddar cheese and spinach
Toast sandwich to desired heat.  I toast mine for around 5 minutes until the cheese is melted.
*Drizzle with balsamic glaze

Yield: 1


Extra-Easy Spinach Lasagna

I am always in search of ways to include the “SUPERFOOD” Spinach into our meals.  Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, all offering many health benefits.  This spinach lasagna packed a delicious flavor and best of all, my kids LOVED it.    Enjoy!


  • 1 (15 ounce) container fat-free ricotta cheese
  • 1 (10 ounce) package frozen organic chopped spinach, thawed and well drained
  • 2 cups shredded mozzarella cheese (I used 2% organic)
  • 3 cups Trader Joe’s Organic Marinara Sauce (use sauce of your choice)
  • 6 uncooked lasagna noodles
  • 1/4 cup water
  1. Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
  2. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
  3. Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.

Yield: 8

Red Pepper, Potato and Spinach Quiche

I did it! I made my first vegetarian quiche.  This quiche is a bit unique as it does not have a pastry/pie crust, and is almost all vegetable based.  This vegetable quiche packs great nutrients, flavor and is very filling.  Kid friendly!

1 jar roasted red pepper (chopped) *You can also roast your own two peppers
1 small red onion, chopped
1tsp olive oil
1 clove garlic, minced
2 cups baby spinach chopped
3 medium potatoes (peeled and sliced into 1/4-inch-think rounds)
1 cup shredded, reduced-fat sharp cheddar cheese (4oz)
1 cup fat-free egg substitute
1/2 cup evaporated 2% milk
1/2 tsp each dried thyme and salt
1/4 tsp black pepper

Saute 1tsp olive oil, garlic, onion, roasted red peppers, & spinach on medium for 5-7 minutes

Steam or boil potatoes for 10-12 minutes, or until tender

To assemble quiche, spray an 6.5-8-inch round quiche pan or cake pan with non-stick spray.  Layer 1/2 potatoes over bottom.  Top with 1/2 pepper mixture, followed by 1/2 cheese.  Repeat layering.

In an medium bowl, whisk together egg substitute, milk, thyme, salt and pepper.  Pour over vegetables.  Bake at 375 , uncovered, for 35 to 40 minutes, until quiche is firm to touch and cheese is golden brown.  Let stand for 10 minutes before slicing.

Yield 6 servings

Avocado Round

Today I decided to mix up a new lunchtime creation, as I am constantly in search of fresh, quick and easy options.  Avocado is one food I want to eat more of b/c it provides nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.  I also try to have spinach at least once to twice a day.  Spinach is one of the most powerful antioxidants.  I was craving a little bit of spicy flavor, so I chose Pepper Jack cheese & onion for the kick.  Feel free to substitute with another cheese or no cheese at all.  It was delicious. If you would like to make this sandwich Vegan, simply remove the cheese!

Bread of your choice (I use Arnold Flax & Fiber Sandwich Thins-Harris Teeter)
baby spinach
reduced fat pepper jack cheese (1.5 slices)
1 small roma tomato (small slices)
1/2 a fresh avocado
red onion (optional..I used just a few slices)

I toasted this sandwich to melt the cheese, so preheat your toaster oven
Place spinach leaves on one side of sandwich round/bread
Place pepper jack cheese not top of spinach
Place tomato on top on cheese
Place avocado on top of tomato
Place onion on tomato
Place a couple of small pieces of pepper jack cheese to finish topping sandwich (optional)

Penne with artichoke, spinach, and tomato

Last night I decided to take on yet another new recipe and it was DELICIOUS!  This Penne dish is a quick fix and requires little time for preparation.  This recipe was actually inspired from a recent “pin” I discovered on Pinterest.  I hope you enjoy this dish as much as we did!

1 lb. whole wheat penne
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
2 cans organic diced tomatoes (you can use fresh if you prefer)
1 cup chopped fresh spinach
*1/2 cup grated Parmesan cheese (optional)

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the spinach, and tomatoes. Simmer 15-20 minutes over medium heat.

Cook the whole wheat penne according to package directions in boiling water. Drain and add to the artichoke sauce. Sprinkle with grated Parmesan. Enjoy!