Monday, April 16, 2012

Skinny Tilapia Recipe

This Tilapia recipe is what I call "no fuss meal," but healthy and delicious at the same time. It's best to buy the fillets fresh. In the Philippines, Tilapia is often deep fried with head and all, but I don't like having to worry about fish bones while eating so I prefer to prepare it this way. For health reasons, I bake instead of frying. However, for those without ovens, you may fry the fish with very little oil.


4 Tilapia fillets (about 1 lb)
3/4 cup freshly grated Parmesan cheese
2 tsp paprika
1 tbsp flat-leaf parsley, chopped
1 lemon, cut into wedges


Preheat oven to 400 degrees. In a shallow dish, combine cheese, paprika, parsley and salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place fish on a foil-lined baking sheet and bake until fish is opaque in the thickest part (about 10 - 12 minutes). Serve fish with the lemon wedges. Serve hot with steam vegetables or green salad.

Healthy Steak Salad

This is a great steak salad I've taken from one of my Weight Watcher's recipe book. This is a great way to turn your left over steak to a great tasting salad for lunch the next day.


1 lb lean sirloin steak (I use rib eye)
1 medium garlic clove, minced
Salt & Pepper to taste
4 tbsp sherry vinegar
1 tsp honey
2 tsp olive oil
1 1/2 tsp Dijon mustard
6 cups romaine lettuce, torn into bite pieces
1/3 cup dried cranberries
1/4 cup crumbled goat cheese (I don't like goat cheese so I use Parmesan flakes or Feta)


In a small mixing bowl, combine garlic, salt, pepper, vinegar, mustard, and honey; whisk in olive oil.

Coat skillet with oil, set over high heat. Sear steak (about 3 minutes per side) to desired degree of doneness. Let rest for 5-10 minutes, then slice thinly.

Place lettuce in a large salad bowl; add steak, cranberries and cheese. Drizzle with dressing and toss before serving.

Note: You may also substitute steak with chicken or skip the meat altogether and add avocado instead.