Sexy Tilapia

Ingredients:
Talapia or Cod (fish), 8 4oz. fillets
Bread crumbs, dry, grated, seasoned
Olive Oil
Avocado
Water, tap

Directions
Preheat oven to 425.

In small bowll with olive oil. Dip fish mixture to coat. Place filets on baking sheet.
Bake 20 minutes or until fish flakes easily.

Bake for about 20 minutes.

When ready, take it out of the oven and get ready to serve.

Beef foil with vegetables

Ingredients:
6 Beef filets

Coarse salt

Freshly ground black pepper

1/2 inch chunk fresh ginger, finely chopped

Grated zest and juice of 1 lemon

1 bulb fresh fennel, finely sliced

1 zucchini, cut into 1/2-inch rounds

1 large ripe tomato, peeled, seeded, and chopped

large basil leaves, finely chopped, or chopped italian parsley, plus additional
basil for garnish

Pam

Put 2 rimmed cookie sheets in the oven and preheat to 400 degrees f. Place
the beef filets in a glass baking dish and season with the salt, coarsely ground
pepper, chopped ginger, lemon zest, and lemon juice.

In a large bowl, mix the fennel, zucchini, tomato, and chopped basil or parsley
and season with salt and pepper.

Cut 6 sheets of heavy-duty aluminum foil approximately 10 x 16 inches. Spray
each with pam. Distribute the vegetables mixture among them, using only half
the sheet. Top with the seasoned filets and any remaining lemon juice, zest,
and ginger. Fold the foil into rectangular envelopes, crimping all the edges.
(the recipe may be prepared to this point and refrigerated. Return to room
temperature before cooking.)

Place foil packages on the cookie sheets and bake for 20 minutes in the
preheated oven. To serve, place a pouch on each side of 6 dinner plates slash
an x in each, garnish with basil or parsley sprigs, and serve at once with a side
item of choice.

Quick Pork With Zucchini and Tomatoes

Ingredients:
Olive oil
1 medium onion, finely chopped
1 cup sliced zucchini
1 tsp dried oregano
1 tsp dried basil
Lean pork loin cutlets (1/2 inch thick or less)
ounce no-salt-added diced tomatoes
Worcestershire Sauce
Preparation:
Heat oil on medium heat in large skillet. Sauté onions until softened. Add
zucchini and dried herbs, and cook for two minutes. Add pork cutlets and cook
for 2-3 minutes each side. Add canned tomatoes and Worcestershire sauce.
Simmer for 3-4 minutes.

Asian Chicken Lettuce Wraps

Ingredients:
1 tablespoon olive oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1/2 teaspoon orange juice
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
PAM

8 Boston lettuce leaves
1 cup fresh mint leaves
1/2 cup bean sprouts
1 lime, cut into 8 wedges
Chopped peanuts (optional)

Preparation
Combine first 8 ingredients; stir with a whisk. Reserve 2 tablespoons oil mixture. Place
remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and
marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and
discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray.
Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand
5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each
lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved
oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired