SPICY CREOLE TILAPIA / BRUSSELS SPROUTS WITH FAUX BACON / QUINOA

Note:  This dinner takes 35 minutes microwave time.  Do start a little early. 

–2 tilapia (medium)

–Creole seasoning (ready-prepared)

–garlic powder

–cayenne pepper

–lime juice

–salt and pepper

–olive oil

–Brussels sprouts (one-half package, fresh)

–Bac’n pieces (soy artificial bacon)

–chicken broth (non-fat, low sodium)

–onion

–quinoa

 

1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish.  Pour one and one-third cups of chicken broth in dish.  Season with one teaspoon of salt and a tablespoon of olive oil.  Cook for 15 minutes in microwave.  (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.)  When finished, keep covered and set aside.

2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half.  Place in very large, covered baking dish.  Slice one-half onion and place on top.  Add one inch of chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously).  Cook for 15 minutes in microwave on high.

3 – Place tilapia in covered baking dish.  Add a little water.  Drench in lime juice.  Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil.  Cook for 5 minutes in microwave on high. 

4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.

 –tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.

 

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PAPRIKA TILAPIA / SESAME EGGPLANT DIP / SQUASH AND ONIONS WITH FAUX BACON

–tilapia (the size of 3 decks of cards)

–paprika

–salt and pepper

–olive oil

–eggplant (medium)

–sesame seeds (bottled)

–feta cheese

–parsley (fresh if possible)

–squash (3 young, small, and tender)

–onion

–Bac’n bits (soy bacon)

 

1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation.  To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side.  When cool, slice downward lengthwise.  Remove seeds and rake the eggplant onto a cutting board.  Cut 2 ways, repeatedly.  In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season.  Refrigerate.

2 – Place tilapia in covered baking dish.  Sprinkle with generous amount of paprika, then salt and pepper, and olive oil.  Add a tiny amount of water to the bottom of the dish.  Set aside.

3 – Peel and cut squash and onion.  Place in a covered baking dish.  Salt, pepper, and add Bac’n pieces to taste.  Season with olive oil.  Cook on high in microwave for 4 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Meanwhile, cook the tilapia on high for 4 minutes.

5 – Serve tilapia hot and squash warm.

–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.