Tonight’s Dinner is Baked Lemon Fish.
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We’re having lemon tilapia with an avocado and tomato salad on the side. Dessert is watermelon with chocolate mint. I don’t have a pic b/c I haven’t started preparing it yet. It’s all really fast and easy. Mostly chopping and a quick bake for the fish so it shouldn’t take more than 30 minutes.
Chicken, Penne and Asparagus Salad
1/2 lb boneless, skinless chicken breasts
2 tsp. Old Bay Seasoning (salt & pepper if you don’t have Old Bay)
1/4 lb penne (about 1 1/3 cup)
1 lb asparagus, trimmed diagonally cut in to thirds
2 medium tomatoes, chopped ( I sub for halved grape tomatoes)
1/4 cup grated Romano cheese
1 cup fresh basil
2 garlic cloves, minced
1 tbsp. EVOO
1/4 tsp. salt
Sprinkle the chicken with the Old Bay seasoning. Spray a large skillet with nonstick cooking spray and set over med-high heat. Add the chicken and cook, turning once until browned and cook through, about 8 mins. Allow the chicken to rest then slice in to 1/2 inch strips.
Cook the pasta according to the package. With a slotted spoon, transfer pasta to a colander, then transfer to a large bowl. Add the asparagus to the boiling water and cook until tender-crisp, about 3 mins. Rinse under cold water to stop the cooking; drain and add to the pasta.
Add chicken, tomatoes, basil, garlic, oil and salt; toss well to coat. Serve at once.