Roasted Vegetables with Tilapia

I continue to play with different tilapia recipes at home and this is a new one that factors in the desire for more veggies and less filler.  It also wanted to make a dish with less fat - and I think I came up with a good mix.  This is a lovely dish with a great taste that we will definitely make again.  The best part might be the way that the broccoli tasted.  We are so used to sauteed or stir-fried broccoli - but this new way to cook it made for a great meal.  I also loved the spice mixture on the fish, which is a nice way to serve it up.  All in all, a great dinner!  The fact that it has less oil in it just makes it a great part of our rotation.

Ingredients (Serves 2):

12 Fingerling potatoes, cut in half
12 Baby-cut carrots, cut in half lengthwise
1 tbsp plus 1 tsp Olive oil, divided
3/4 tsp Kosher salt, divided
3/4 tsp Black pepper, divided
12 Kalamata olives, pitted
2 tsp Garlic, chopped (or cloves)
2 crowns Broccoli, trimmed with small amount of stems
2 skinless Tilapia fillets (about 4 oz each)
1/4 tsp Oregano
1/4 tsp Garlic powder
Add additional oil or olive oil spray if needed

Directions:
1. Heat oven to 400° F.
2. In a mixing bowl, add potatoes, carrots, 1 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Stir thoroughly. Arrange in a single layer on a large rimmed baking sheet.  Roast for 15 minutes
3. While the potatoes are cooking, use the same mixing bowl then add olives, garlic, broccoli, 1 tsp olive oil and 1/4 tsp each of kosher salt and black pepper. Mix thoroughly. When the 15 minutes of roasting (above) are complete, add the olive mix to the pan and stir thoroughly.  Cook for 7 additional minutes.
4. In a small bowl, combine oregano, garlic powder, and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Move the vegetables to the outside of the baking sheet.  Place the tilapia fillets in the center. Season the fish with the spice mixture.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Healthier Chicken Pot Pie

Ever so often, I make something that I am really happy with.  Truth be told, if it is not good - it does not go on my blog - the recipe will die with me!  And every so often, I make something that I am really, really, really, really happy with.  That applies to this dish!  A winner for sure.

We have been looking to make a healthier chicken pot pie for some time.  Well, it would be hard to make one that is less good for you that we find in restaurants.  But as we are trying to watch our weight - I am very excited that we found something good here.  I adapted this from the Cooking Light recipe for Chicken, Potato, and Leek Pie and converted into two portions at a time.

This was amazing!  I think that we really found something great here!  It tasted great and was not that hard to make - so it wins on both sides.  It is a perfect way to end a cold winter's day.

Ingredients (makes two chicken pot pies - each baked in 18.6 oz stoneware)

1 tbsp Olive oil
1 tbsp Butter
2 cup Red potatoes, cubed into small pieces and skin left on
1 1/2 cup Frozen carrots and peas (or other mixed vegetables)
1 Chicken breast (skinless and boneless), cut into bite-sized pieces
3 tbsp All-purpose flour
1/2 tsp Kosher salt (adjust to taste)
1/2 tsp Thyme, dried
1/4 tsp Savory, dried
1/4 tsp Black pepper (adjust to taste)
1 cup Chicken or Vegetable broth (fat-free, lower-sodium if available)
1/3 (14.1-ounce) package refrigerated pie dough (enough to cover the filling - you can use sparingly)
1 tsp Skim milk
1 large Egg white

Directions

1. Preheat oven to 450°.
2. In a large pan, heat olive oil and butter over medium-high heat.  Add potatoes and frozen carrot & peas to pan; saute 3 minutes, stirring occasionally. Add chicken; saute 3-4 minutes or until lightly browned, stirring occasionally. Stir in flour, Kosher salt, thyme, savory and black pepper; saute 1 minute, stirring frequently.
3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 1-2 minutes or until it thickens. Spoon mixture into the two stoneware baking dishes.
4. Cut the pie dough in a shape to fit over the filling.  Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes. Let stand 10 minutes.

Enjoy!