Week of August 17th…

BLACKENED TILAPIA WITH CHEDDAR GRITS & GREEN BEANS…Pull fish out of fridge and let it sit at room temperature for 15 min. Preheat oven to 400 degrees and place green beans on a baking sheet and roast for 10 min. While fish is resting and when you put green beans in oven, warm the grits on stove top on med-low stirring occasionally until warmed through (adding a little water or milk if needed), 8-10 min. Keep them warm on the lowest temp possible until serving. Heat a large cast iron skillet or oven safe pan with a drizzle of olive oil and a dollop of butter over med-high heat. Add the tilapia fillets and cook until aromatic & darkened, about 3-4 min per side until fish flakes easily with a fork. Serve Tilapia over grits and with green beans and with a squeeze of fresh lemon. Enjoy.

MUSTARD CHICKEN WITH ROASTED TOMATOES & WHITE BEANS…Pull mustard chicken and tomato-bean salad out of the fridge and preheat oven to 425 degrees. Place chicken on a baking sheet with all the sauce on top (it’s ok if some drips off the sides) and Bake for 25-30 min.(breasts may take a few minutes longer, internal temp of 165) (Alternatively, you could grill the chicken) Serve chicken with the roasted tomatoes & white beans at room temperature, or slightly warmed if you like. Enjoy.

ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees and take lasagna out of the fridge while oven preheats, or even longer if possible. Bake lasagna covered with foil 30 min, then uncover and bake 10-15 min more until bubbly. Broil for 1-2 min to finish if want brown top layer. Let rest 10 min before serving and serve with lightly dressed greens and warm bread. Yum!