Tilapia Filets with Roasted Red Pepper Mayonnaise

Modified from Betty Crocker recipe

1 Tbsp Ghee
1 1/2 - 2 lb tilapia filets
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika (smoked paprika would be wonderful!)
1/2 cup homemade mayonnaise (recipe HERE)
1/4 cup chopped roasted red bell peppers (from a jar)
1/4 tsp cumin
1 garlic clove, minced

Heat oven to 400°F. Using about 1/4 of the Ghee, lightly grease shallow baking pan.
Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.

Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Meanwhile, in small bowl, combine all remaining ingredients; blend well.


Serve fish with mayonnaise mixture.

NOTE:
Instead of the roasted red bell peppers, for those who enjoy some heat: use some ancho chile powder or some chipotle powder in your mayonnaise.

Fish Baked in Lettuce Packets

Modified from Betty Crocker recipe

What a great idea -- something different than wrapping fish in cabbage (which not everyone can tolerate)!!!

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons Ghee

Heat oven to 400ºF. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.

Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; put a small dab of ghee on top.

Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

Veggie Loaded Breakfast Bake

Simmie Sinow

This recipe is intended to make 4 good sized servings. You can make it into a much larger dish by simply doubling or tripling the ingredients.

This is great after being refrigerated overnight (after eating one serving!) and warmed up in your microwave.

Gather up your ingredients:
1 cup cut mini sweet peppers (I chop the end off, slice it lengthwise and cut crosswise)
1/2 to 3/4 cup cut olives (cut in half crosswise is fine)
1/2 large zucchini chopped (not real small)
Other veggies of your choice

6 eggs
seasoning 

1 Aidells Chicken and Apple Sausage, sliced

How to put this together:
Combine in a mixing bowl and mix together well:
1 cup cut mini sweet peppers (I chop the end off, slice it lengthwise and cut crosswise)
1/2 to 3/4 cup cut olives (cut in half crosswise is fine)
1/2 large zucchini chopped (not real small)
Other veggies of your choice

Put the above in an oiled small baking dish.  I use one that makes 4 decent sized servings--fairly small baking dish as it's only me I'm cooking for.

In the mixing bowl you just emptied, combine:
6 eggs
seasoning

Whisk well, then pour the mixture over the veggie mixture, making sure the vegetables are covered by the eggs.

Then:
1 Aidells Chicken and Apple Sausage, sliced

Add these to the top, scattered, then push them down so they are covered by the egg mixture.

Bake in a 400 degree oven for 30-40 minutes.  Fork test at the end to make sure it's cooked through enough, then place on a cookie cooling rack to cool for about 15 minutes before cutting and eating.

I put some salsa on top and it's good to go.

Notes:
On the olives, you can use green or black or whatever kind you want. I found the green olive flavor to be a bit overpowering in this recipe, so the next time I make it, it will probably have black olives in it instead.