Wednesday, June 25, 2014

WIAW: Baked Tilapia and Zucchini & Corn Fritters

Hello & Happy Wednesday!!!  Time to have a peek into my daily eats!

Peas and Crayons

Breakfast: Egg Sandwich

For breakfast over the last few months, there are few days when I don't want eggs for breakfast.  Today I had a whole wheat English muffin with a wedge of Laughing Cow Swiss cheese (35 calories for cheese is okay with meeee!), some avocado and an over easy egg.  Such a perfect sandwich!

Snack: Pear & Animal Crackers

For snack I had brought a pear, but then saw these (100 calorie) animal crackers in the I had both.

Lunch: Tuna Melt & Veggies

It was raining at lunch (meaning we did not walk the dogs like we usually do), so I took my time preparing some tuna melts.  I used those pre-made pouches of tuna from Starkist (there like 80-100 calories, depending on the flavor you get).  I made us (my boyfriend and I) one of each flavor I had: one lemon pepper and one classic tuna salad.  Just smeared the tuna on a little piece of toast, topped with mozzarella and tomato and broiled until melty.  On the side we had veggie chips and actual veggies with hummus.

For dessert we had homemade iced coffee and a teensy baby cookie.

On the way to/from lunch everyday we pass this one yard that normally is just green, but it's lily season so they were poppin!  Since it stopped raining, I had to stop and take a picture--so pretty!!! (I'm pretty sure people who passed me taking pictures of a stranger's yard thought I was insane...but whatever.)

Dinner: Baked Tilapia, Healthy Zucchini & Corn Fritters, Sweet Potato

For afternoon snack I had a Fresca and a 90 calorie granola bar, but I sure forgot to take a picture!  Oh well.

Dinner was a winner, though!  I saw these little zucchini fritters over at PaleOMG and thought it would be a fun way to serve veggies with dinner.  I halved the recipe and added corn and goat cheese..

Baked Zucchini & Corn Fritters
makes 6 muffins

1 medium zucchini, shredded
1/4 small yellow onion, finely chopped
1/2 cup flour
1 egg, whisked
1 ear of corn, cooked and kernels cut off (or 1/2 cup of frozen corn)
1/4 cup cheese (I used goat cheese)
1/2-1 garlic clove, minced (I used half a clove because our cloves were huge)
salt & pepper, to taste

Preheat the oven ot 400F degrees.
Mix all ingredients in a bowl and either grease a muffin tin or line with parchment cupcake liners (they are non-stick--I love them), then scoop the batter into the pan.  Mine made 6 not quite full muffin cups.
Bake for 30 minutes.

These are like little frittatas!  They would be great to serve to people who aren't crazy about veggies or just to change it up with your veggies on a weeknight.

I seasoned my fish with a tbsp of butter with a squeeze of lemon juice and some Old Bay seasoning (along with some torn, fresh basil) and threw it in the oven to bake for the remaining 10 minutes for the fritters.  Also, I microwaved a sweet potato for about 7 minutes (it was a big potato) and split that between my boyfriend and myself.
Such a lovely dinner!

After dinner, the weather was sunny and beautiful, so Bizzy and I headed out on a walk.

She's a happy girl!

Later that night I had a scoop of ice cream--yum!

Thanks for reading!  See ya on the flip side!

1 comment:

Laura@FitMamaLove said...

This looks like my kind of day! I haven't had an egg sandwich in awhile, but now I'm thinking I might if my avocados are ripe enough tomorrow! Those zucchini fritters sound great too!