Allrecipes – August-September 2019

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ALLRECIPES.COM 106 AUG/SEPT 2019


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HEALTHIER EASY


BAKED TILAPIA


HANDS-ON 10 MIN TOTAL 35 MIN


SERVES 4 SUBMITTED BY MAKEITHEALTHY


★★★★ 52 REVIEWS


4 (4-oz.) tilapia fillets
1/2 tsp. Old Bay seasoning
1 Tbsp. butter
3 cloves garlic, minced
1/2 lemon, thinly sliced
1 (12-oz.) pkg. fresh cauliflower-
broccoli blend
1/4 cup sliced red bell pepper
1/4 tsp. salt
1/8 tsp. black pepper


  1. Preheat oven to 375°F.

  2. Arrange tilapia in a 10x15-inch rimmed
    baking pan and sprinkle with Old Bay.
    Melt butter with garlic in a small bowl in
    a microwave, about 20 seconds on high;
    pour over fish. Top fillets with lemon
    slices. Arrange vegetables around fillets
    and season with salt and pepper.

  3. Bake until vegetables are tender and fish
    flakes easily with a fork, 25 to 30 minutes.
    armagazine.com/healthier-easy-
    baked-tilapia
    HEALTHY GLUTEN-FREE
    PER SERVING (1 FILLET AND 3/4 CUP VEGETABLES):
    168 CAL; 5G FAT (2G SAT); 25G PRO; 7G CARB (3G FIBER,
    2G SUGARS); 333MG SODIUM


SPINACH-TOMATO PITA DIP


HANDS-ON 10 MIN TOTAL 50 MIN


SERVES 6 SUBMITTED BY GEICK


★★★★ 2 REVIEWS


3 eggs
1 (10-oz.) pkg. frozen chopped
spinach, thawed and drained well
1 cup cottage cheese
1 (8-oz.) pkg. shredded cheddar
cheese (2 cups)
2 roma tomatoes, chopped (1 cup)
3 Tbsp. flour
2 Tbsp. butter, melted
1/8 tsp. salt
Chopped fresh parsley (optional)
Pita bread rounds


  1. Preheat oven to 350°F.

  2. Lightly beat eggs with a fork in a large
    bowl. Stir in spinach, cottage cheese,
    cheddar, tomatoes, flour, butter, and salt
    until combined. Spread into a 2-qt. square
    baking dish.

  3. Bake 30 to 35 minutes or until slightly
    set, edges are bubbly, and an instant-read
    thermometer inserted in center registers
    185°F. Cool slightly before topping with
    parsley (if using). Serve with pita bread.
    armagazine.com/spinach-tomato-
    pita-dip
    HIDDEN GEM VEGETARIAN
    PER 3/4-CUP SERVING: 286 CAL; 20G FAT (11G SAT);
    18G PRO; 9G CARB (2G FIBER, 3G SUGARS);
    512MG SODIUM


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