Tilapia with Roasted Veggies & Olives

Serves 4

1 lb small red potatoes, halved
1 yellow (or orange) bell pepper, cut into 1-inch pieces
4 garlic cloves, finely chopped
2 tsp olive oil
½ tsp salt
¼ tsp black pepper
2 cups cherry tomatoes, halved
4 tilapia fillets
1 tsp grated lemon zest
½ tsp fennel seeds, crushed
12 pitted green olives, chopped
4 lemon wedges

1. Preheat oven to 425.
2. Spray pan with nonstick spray. Place potatoes, pepper, garlic, oil, ¼
tsp salt, and 1/8 tsp pepper in pan. Stir to coat.
3. Roast, stir a couple of times until potatoes are almost tender, about 30
mins.
4. Add tomatoes, stir.
5. Place tilapia on top of veggies, sprinkle with lemon zest, fennel seeds,
and ¼ tsp salt and 1/8 tsp pepper.
6. Roast until tilapia is cooked, between 10 and 13 mins.
7. Sprinkle with olives and serve with lemon wedges.

Found in Weight Watchers Points Plus Cookbook

Jicama Wraps

Serves 3

Flour tortillas
1 small head romaine lettuce
1-2 limes, divided
1/2 c. mayonnaise
2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 c. diced cooked chicken
1/2 small jicama
1 small mango
1/4 tsp. salt

1. Thinly slice lettuce.
2. Zest the limes to measure 1 teaspoon zest and then juice to measure 3
tablespoons.
3. Combine zest, 1 tablespoon juice, mayonnaise, cumin, and cayenne;
mix well and transfer to a ziplock bag, set aside.
4. Cook chicken. Season with lime juice, salt, and pepper.
5. Peel jicama and mango; then slice each into 1/4 inch strips.
6. Combine jicama, mango, salt and remaining lime juice.
7. Place lettuce in shells, top with chicken, then jicama mixture and
drizzle with mayo mixture.

This one comes from my friend, Christy Hinton.

Grilled Salmon

Serves 2

2 salmon fillets
½ teaspoon garlic powder
2 teaspoons lime juice
½ cup soy sauce

1. Mix garlic powder, lime juice, and soy sauce and marinate salmon for one hour (or longer depending on how much flavor you want!)
2. Drain off marinade and broil about 10 mins on each side. (If oven broiler is used, place it on lowest position.)

Got this recipe from my Mom.

Greek Style Stuffed Peppers

Serves 4

4 large bell peppers, stems intact
2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 cups tightly packed baby spinach
½ tsp dried oregano
½ lb ground beef
1 cup cooked brown rice (I used white cuz that’s what Emma will eat)
½ cup drained petite diced tomatoes (I left these out cuz I hate tomatoes)
1/3 cup crumbled fat-free (I could only find low-fat) feta cheese
2 tbsp pine nuts, toasted (I just stuck them in the oven for a few min on 375-beware! I forgot about them both times I've cooked this and burned them and had to cook some more haha!)
½ tsp salt
¼ tsp black pepper

1. Preheat oven to 375.
2. Slice off ½ inch from top of each pepper. Remove ribs & seeds. Microwave bottoms & tops of pepper for about 3 minutes, let cool.
3. Heat oil in skillet over medium heat.
4. Add onion and garlic, cook until onion is soft.
5. Add spinach, oregano and cook til wilted and liquid is evaporated. Put mixture in a large bowl.
6. Add beef to skillet and cook.
7. Add beef, rice(pre-cooked), tomatoes, feta, pine nuts, salt, and pepper
to spinach mixture. Gently stir.
8. Stuff into each bell pepper. Place into medium deep casserole dish. Put tops back on the peppers and spray with nonstick cooking spray.
9. Bake about 30 mins.

I got this recipe from Weight Watchers PointsPlus Cookbook.