WIAW: Baked Tilapia and Zucchini & Corn Fritters

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

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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 kitchenette..so 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!

Fabulous Fall Fridays: Potato Soup

I love soup. I basically live on soup in the colder months. Well, that's not true. I don't eat soup for breakfast. Or dessert. But lunch and dinner are all about soups.

This potato soup is super vegified making it healthy and filling. I was going to say that this was a vegan dish, but I used chicken broth, so it's not. If you want to make it vegan, use vegetable broth.

Here's how easy this was:

Renee's Potato Soup

4 medium sized yellow potatoes
1/2 smallish bag of baby carrots
1 head of broccoli
1 box of chicken broth
garlic
salt + pepper
olive oil
*celery would be good in this, but I did not have any

Reserve one potato and cut up your other veggies. I cut up the carrots first. I cooked the extra potato in plastic in the microwave until done (about 4 minutes), then pureed it with a little broth in my food processor to add a thickness to the soup without using flour.

Get your pot hot and throw in some oil to coat the bottom. Then toss in your chopped carrots and let them cook while you chop your other vegetables. Put the potatoes in as you cut them. Once the potatoes and carrots are in, season them with garlic, salt and pepper and put a lid on the pot and let them cook for about 10 minutes (that seemed like a run on sentence-oh well). Add the broth and the chopped broccoli and bring to a boil. Simmer until the veggies are tender, and stir in your pureed potato to thicken.

This soup is great with some cheese and bacon on top and a side of crusty bread.

So colorful!

Summer Vegetable Pizza with Homemade Beer Crust

Who doesn't love pizza? Seriously, there are so many variations of ingredients you can make into a pizza. My favorite way to eat a pizza is piled high with veggies. It makes me feel healthier or something.
I made this crust using my favorite beer (ok, really it is the only kind of beer I will drink because I'm just not that into beer).

Here's the crust ingredients:



Beer Pizza Crust (loosely adapted from King Arthur Flour)

2 cups flour
1/2 package of yeast
1/2 tsp baking powder
1 tsp salt
1 tbsp olive oil
1 cup beer ( I used Shock Top Belgian White)

Mix it all up in a bowl, knead for 6 minutes or so, and let the dough rise for about an hour.

After an hour, preheat the oven to 450 and gather your topping ingredients & chop them:



Summer squash
Zucchini
Corn
Baby Spinach
Grape tomatoes
Veggie cheese
Ricotta cheese
Italian seasoning & salt (not pictured)

Roll out your dough with a rolling pin or just form it by hand & place on oiled cookie sheet (or non stick surface). Pile on your toppings and bake for 10-15 minutes.
Makes one medium sized pizza that will feed 3 hungry people.



Veggilicious!