So after having my wisdom teeth pulled – all 4 – I was obviously on a soft food diet! After healing some, I was able to move on to more solid foods, but finding somewhat soft food proved to be a bit more difficult than I thought. I went to lunch with my parents and there was catfish which I was able to eat, so the light bulb went off… Tilapia! I love tilapia, its a great fish, that’s not too fishy.
So looked for a simple baked recipe and found a nice and easy one that I make quickly. Tilapi Scampi, just what it sounds like, it’s tilapia baked in a scampi sauce. It’s very yummy!
I was also very tired of mash potatoes and decided to go with mashed yams! I’ll add the super simple recipe for that too!
Here’s what you’ll need:
Tilapia fillets (I used just 2, however the recipe is enough for about 4)
3/4 cups Butter or Margarine
1 tsp Lemon Juice
1 tbsp Minced Garlic
2 tbsp Garlic Herb Marinade (Optional)
Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
Combine the butter, lemon juice, marinade, and garlic in a microwave-safe bowl; heat in microwave in 30-second increments until the butter is completely melted, stirring between each session, about 1 minute total.
Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered.
Bake in the preheated oven, turning the fillets after about 15 minutes, until the fish flakes easily with a fork, about 30 minutes total. When turning add lemon slices on top.
For the yams:
Take 2 15 oz. cans of Bruce’s Yams and mash them in a microwavable dish with about 2 tablespoons of butter, 2 tablespoons of brown sugar and 1 tablespoon of cinnamon. Microwave for 3 minutes until all heated.
I like marshmallows on mine, so add a layer of marshmallows on top and bake for about 5 minutes until melted.
Remember the manicotti trays that I used to store my pigments in the new storage cart? Here’s what I did with the actual pasta!
1 (8 ounce) package manicotti pasta
1 tub (16 ounces) ricotta cheese (Sargento)
1 bag (6 ounces) shredded mozzarella & parmesan cheese (Target’s Market Pantry)
1 bag (6 ounces) shredded Italian Six Cheese Blend (Target’s Market Pantry)
2 tablespoons sour cream
1/4 cup Italian Seasoning
Pinch of Garlic Powder
salt and pepper to taste
2 cups spaghetti sauce
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, in a large bowl, combine ricotta cheese, about 4 ounces six cheese blend, mozzarella and parmesan cheese, sour cream, seasonings, and salt and pepper to taste; mix well.
In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes.
A quick tip on filling the manicotti, fill a ziplock back with the filling, cut a small hole in one corner and pipe in the mixture. If it gets stuck, fill one end and fill the rest on the other end.
With Garlic & Herb Chicken Breasts and French Cut Green Beans, it was a hit!