Tilapia Tacos with Peach Salsa

Let me start out by saying that the peach salsa in this recipe is really good! However, the breading would not stay on the fish very well, and it was not crispy. I think that if I would make this again I would probably just sprinkle the fish with some spices and pan-fry it in a little oil.

Tilapia Tacos with Peach Salsa

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Salsa:
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

4 servings

Barbecue Chicken with Mustard Glaze

Sorry - I'm a little behind in my posting.

I made this chicken about a week and a half ago, and it was fantastic and very easy. I can't wait to make this one again!

Barbecue Chicken with Mustard Glaze

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2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

4 servings

Confetti Couscous

I made this Israeli couscous salad to have with the chicken. It did take a little bit of work, but it was very easy and really good. The only change I made was to cook it in a grill pan in the house, and I cut the recipe in half.

Confetti Couscous

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2 baby eggplants, cut into 1/2-inch-thick slices
2 yellow squashes, cut into 1/2-inch-thick slices
2 red bell peppers, seeded and cut into quarters
1/3 cup extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups water
1 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup chopped fresh basil

Prepare grill to medium-high heat.

Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.

8 servings

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

This recipe caught my eye when I got the latest issue of Cooking Light, but I was not sure if I wanted to try it or not until I saw Ashley's review on her blog Big Flavors From a Tiny Kitchen (http://bigflavors.blogspot.com/). I am so glad I made it, because it was really good - the flavors went together wonderfully, and the grapes made it refreshing on a warm day. I will definitely be making this one again!

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

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6 ounces uncooked farfalle (bow tie pasta)
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons capers
1 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
1 (4-ounce) package crumbled reduced-fat feta cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.

2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

4 servings

Chickpea-Vegetable Salad with Curried Yogurt Dressing

This was a really great recipe for a warm day - no cooking needed, and really quick, too! I served it with whole wheat pita.

Chickpea-Vegetable Salad with Curried Yogurt Dressing

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Dressing:
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon bottled minced garlic (I minced 1 fresh clove)
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton plain fat-free yogurt (I used low-fat)

Salad:
2 cups finely shredded carrot
1 1/2 cups thinly sliced yellow or red bell pepper
1 1/2 cups chopped plum tomato
1/2 cup golden raisins
1/4 cup finely chopped red onion
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
12 cups chopped romaine lettuce

To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

6 servings