PANKO-COATED TILAPIA FILLETS

1 cup unseasoned panko bread crumbs
1 1/2 tsp dried dill weed
1/2 tsp salt
1/4 tsp black pepper
4 tilapia fillets
1/4 cup reduced-fat ranch dressing
Preheat oven to 400 degrees.
Coat a baking pan with nonstick cooking spray; set aside.
In a shallow dish mix the panko crumbs with the dill, salt, and pepper.
Generously brush both sides of the fillets with the ranch dressing and press into the panko mixture, covering tilapia on both sides. Place the breaded fish on the prepared baking pan.
Bake fish for 15 minutes at 400 degrees or until the fillets flake with a fork. Turn oven to broil and cook for another 1 to 2 minutes to brown well.
Yield: 4 servings
Per serving: approximately 192 calories, 25 g protein, 13 g carbs, 1 g dietary fiber

EASY SHRIMP APPETIZER

2 lb (30 to 40 shrimp) large raw de veined shrimp
1 cup bottled Caesar Salad dressing
1/4 cup chopped fresh parsley
1/4 cup lime juice
2 garlic cloves, pressed
1 tsp freshly ground black pepper
Preheat oven to 375 degrees.
In a 9 x 13-inch baking dish, combine all ingredients tossing to coat well. Bake at 375 degrees for approximately 20 minutes or just until the shrimp turn pink. Stir halfway through baking time.
Yield: 8 appetizer-size servings.

SWEET POTATO BISCUITS

1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
milk
Sift dry ingredients together. Cut in shortening. Add sweet potatoes; mix well. Add enough milk gradually to make a soft dough; knead for a few strokes. Roll dough 1/2-inch thick; cut in rounds. Place on baking sheet. Bake in 450-degree oven for 12 to 15 minutes. Serve hot.

OLD FASHION SWEDISH RYE BREAD

2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt
Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes. Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well. Add the rye flour, mixing well. Gradually add the all-purpose flour. Add shortening and salt, mixing well.

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix
2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives
Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

Healthy Breakfast Recipe - Egg Bake

Ingredients

3 cups shredded hash brown potatoes, thawed

8 egg whites
4 whole eggs
½ cup fat free milk
½ cup frozen chopped spinach, thawed and patted dry with paper towel
½ reduced-fat cheddar cheese, shredded
salt and pepper to taste
Preheat oven to 350°. Lightly spray a 9x13 pan with olive oil cooking spray. Press potatoes into the bottom of the pan and up the sides. Bake potatoes for ½ hour or until the edges brown. While the potatoes are cooking, mix the egg whites, eggs, milk, spinach, and seasonings. Pour egg mixture over the potatoes. Sprinkle with cheese. Return pan to oven for ½ hour or until eggs are set. Cut into 8 squares.
Nutrition per serving (1 square)
calories - 236
saturated fat - 3.3 g
fiber - 2 g
protein - 10.5 g
Options
Bulk up this recipe with any veggies you have on hand.
My original thought was to press the potatoes into muffin tins for individual egg muffins, but I wanted a method that was quicker. If you try the muffin method, you may have to adjust the cook time to properly set the eggs.

Un-Fried Green Tomatoes Baked In Toaster Oven

Ingredients
2 medium green tomatoes
1/4 cup of cornmeal
2 tablespoons of ground pecans (you can use a nut grinder, food processor or rolling-pin to grind them)
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of dried garlic powder
1/2 teaspoon of dried onion powder
1/4 teaspoon of dried basil
1/4 teaspoon of dried oregano
1/8 teaspoon of ground nutmeg
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
1 egg
1 teaspoon of milk
2 tablespoons of all-purpose flour
Directions
Heat your toaster oven to 450 degrees F.
Slice the green tomatoes and set aside.
Put the flour in a shallow dish along with half of the salt and mix well.
Put the egg and milk in a shallow dish and mix well.
Put the cornmeal, pecans, Parmesan cheese, salt, pepper and all the herbs and spices into a shallow dish. Mix well.
Put each of the green tomato slices into the flour first, then the egg mixture, then the cornmeal mixture. Turn the slices over in each to make sure they are thoroughly coated. Place the breaded green tomatoes on a baking dish and into the toaster oven. Bake for 10 minutes then flip each slice over. Bake for an additional 5 minutes, then let cool slightly before serving.