Mustard Crusted Tilapia, Potato Salad, and Grilled Asparagus Salad

I told you yesterday, I really love spinach lately. I'm all about it. Typically I don't make such involved dinners, because I work all day and I'm tired all night and frankly, who has the time?

When you look at this dish you probably think it's involved and time consuming, because hey, it's three freaking parts! But you know what? This was actually one of the quickest meals I've made. It was also one of the lowest calorie dishes. Take a guess. How many calories do you think this entire meal has in it?

Well, if you guessed 358 calories you were right. Yes, that's right. This entire meal, the potato salad (WITH MAYO - but obviously this depends on WHAT mayo you use!), the spinach salad, and the fish has less calories than most one-piece meals I make.

To save time I boiled the potatoes and put them in the refrigerator as soon as I got home from work. Then I changed my clothes, sat on the couch, and watched some TV for a half hour. Then I made the rest of the meal in less than a half hour.

Also, my normal potato salad recipe usually has both hard boiled egg and celery in it. This version is missing both of those ingredients because I was out of celery and if I included the egg, my cholesterol would have been too high for the day. So here is my simplified (perhaps too simple?) potato salad.

Mustard Crusted Tilapia

Ingredients

2 tilapia fillets

1 tsp mustard

1 tsp Worcestershire sauce

1/2 tsp lemon juice

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp shredded Parmesan

enough bread crumbs to create a crust

Directions

1. Preheat oven the 375 degrees. Spray a baking dish with cooking spray.

2. Combine the mustard, Worcestershire sauce, lemon juice, garlic powder, oregano, and Parmesan in a small dish. Smear the tilapia fillets with the mustard combination.

3. Bake for 10 minutes. Remove and sprinkle with the bread crumbs. Bake for 5 more minutes.

* serves 2

CALORIES: 107 calories
CHOLESTEROL: 58 milligrams
FAT: 1 grams
SODIUM: 147 milligrams

Potato Salad

Ingredients

1/2 lb red potatoes, diced

1 1/2 oz sweet pickles, cubed

1/4 tsp mustard

1 1/2 tbsp mayonnaise

1/8 tsp sugar

salt and pepper, to taste

Directions

1. Bring a large pot of water to boil. Add potatoes and cook for 15 minutes. Drain and pour into a big bowl. Place in the refrigerator until cold.

2. Stir the pickles, mustard, mayonnaise, sugar, salt, and pepper in with the potatoes.

* serves 2

CALORIES: 140 calories
CHOLESTEROL: 3 milligrams
FAT: 3 grams
SODIUM: 181 milligrams

Grilled Asparagus Salad

Ingredients

2 tbsp olive oil

1 tbsp lemon juice

6 asparagus spears, cut into inch-long pieces

3 cups fresh spinach leaves

1 tbsp grated Parmesan cheese

Directions

1. Combine lemon juice and olive oil on a plate. Roll the asparagus around in the liquid.

2. Grill the asparagus for 5 minutes, coating with the lemon and oil mixture.

3. In a large bowl combine the spinach, Parmesan cheese, the remaining lemon and olive oil, and the asparagus. Toss to combine.

* serves 3

CALORIES: 111 calories
CHOLESTEROL: 1 milligrams
FAT: 10 grams
SODIUM: 54 milligrams

Shrimp Shells + Sauteed Garlic Asparagus

Tonight's dinner was pretty simple, but pretty tasty. Upon cooking I came upon the harsh realization that my half-and-half had soured since I last checked (around Thursday). It was unfortunate because the sell by date on the carton says July and it's obviously not even June. But that is the way it goes. I replaced the half-and-half with milk, so I'm sure this sauce was supposed to be creamier. But honestly, I'm not even sure if I'd want it to be creamier. It was delicious.

The only thing that could have made this dish better would have been more shrimp. I stupidly weighed out my shrimp when it was still frozen and the frozen shrimp weighs more than the thawed shrimp due to all those ice crystals. Finding the shrimp in the pasta was like finding some delicious treasure (if treasure was delicious).

Thanks to allrecipes.com for the pasta recipe.

The asparagus is something I've made in the best and is super easy for a tasty green.

Shrimp Shells

Ingredients
12 oz shell noodles
4 slices bacon
3 cloves garlic, minced
2 tbsp fresh oregano
2 tbsp fresh basil
3 tomatoes, chopped
6 green onions, chopped
1 cup 1% milk
1/4 cup Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 pound shelled and deveined shrimp
1/4 cup pine nuts

Directions
1. Bring a pot of water to boil and cook the pasta until al dente.

2. Place bacon in a skillet and cook until crispy. Place on a paper towel until cool. When cool, crumble.

3. With the leftover bacon grease, saute the garlic, oregano, and basil for a minute. Add the tomatoes and green onions and cook for 3 minutes. Add the bacon, milk, and cheeses until the cheese has melted.

4. Add the shrimp and cook until

* serves 6

Sauteed Garlic Asparagus

Ingredients
1/2 tbsp Brummel&Brown yogurt spread
9 asparagus stalks, trimmed and cut in half
1 clove garlic

Directions
1. Mince the garlic.

2. Melt the butter in a large skillet over medium heat. Add the garlic and asparagus. Cover and cook for 20 minutes, stirring every 5 minutes.

* serves 2

Nutrition: Shrimp Shells
CALORIES: 491 calories
CARBS: 46 grams
PROTEIN: 33 grams
SODIUM: 415 milligrams

Nutrition: Sauteed Garlic Asparagus
CALORIES: 60 calories
CARBS: 4 grams
PROTEIN: 2 grams
SODIUM: 68 milligrams

Turkey Mini-Meatloaves w/Roasted Root Veggies

Now that we have the welcome out of the way and now that I'm taking a break from studying for my Criminal Law test, I can post my first homecooked meal! I actually cook to relieve stress, so high impact times in my life are just generally going to produce more entries, because I get such a satisfaction from standing in the kitchen, mixing, baking, stirring, and sauteing. I also love sitting down with whatever I made and indulging in it. But above all, I love to share my food (which is why my boyfriend is so great). Even though I lack capacity to create my own recipes and follow most recipes exactly the to tee, cooking is like an art. There was one day and I accidentally dropped my cooked cauliflower on the floor and I just fell down and cried, because that was my labor, my work, it's my creation.

Anyway, I guess in each of these posts you'll get to know me a little more. I don't really want to do a "HEY MY NAME IS ELIZABETH" kind of entry, because it's weird to me and I just would rather not. But anyway, I got this cookbook last year when I decided I needed to lose weight. I just found low-calorie foods to be so bland. But after some careful review I got the best cookbook ever. I really recommend it as it's one of the cookbooks I've used more than twice. Maybe if this all works out and I get lots of followers I'll host a giveaway with this cookbook, since it is my favorite and all. Because really, if I have giveaways I'm only going to give you the best of the best.

But I am getting so ahead of myself.

Turkey Mini-Meatloaves with Roasted Root Veggies

For the Meatloaf:
1/2 cup plain bread crumbs
1/2 cup 1% milk
1 tbsp olive oil
1/2 onion, diced
5-oz bag baby spinach leaves
1 1/2 lbs ground turkey
2 tbsp grated Parmesan
1/4 cup egg substitute
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp nutmeg

For the Glaze:
3 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp Tapatio

For the Veggies:
3 medium carrots, cut into chunks
2 New Potatoes, chunked
6 stalks asparagus, chopped
1 1/2 tsp olive oil
1 tsp salt
1/4 tsp pepper

Directions:

1. Preheat oven to 375.

2. Put the breadcrumbs and milk in a bowl and let sit.

3. In a skillet with the olive oil, cook the onions over medium heat for about 5 minutes, until golden and soft. Add the spinach and stir until wilted. Transfer to a bowl with the breadcrumbs. Add the turkey, cheese, egg substitute, salt, pepper, and nutmeg. Combine the mixture using your hands.

4. Pack 1 cup of the mixture into a 1-cup measuring cup. Invert the cup onto a rimmed baking sheet. Repeat with remaining mixture. Bake for 40 minutes, until golden.

5. On a baking sheet toss all the vegetables with the olive oil. Season with salt and pepper. Add to the oven and cook for 30 minutes.

6. While the meatloaves are cooking, making the glaze by mixing the ketchup, Worcestershire sauce, and hot sauce in a small bowl. When the meatloaves are complete, brush over the top.

* the veggies serve 2, the meatloaf serves 6

Nutrition: Meatloaf
CALORIES: 203 calories
CARBS: 12 grams
PROTEIN: 27 grams
SODIUM: 515 milligrams

Nutrition: Root Veggies
CALORIES: 112 calories
CARBS: 19 grams
PROTEIN: 3 grams
SODIUM: 45 milligrams