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!

Project Pantry Purge: Tuna Cakes

What a name for a recipe, huh?  Please don't picture a frosted, layered cake that contains tuna.  Think crispy, cheesy savory tuna patties.  That's my jam.

So, I don't know what got into me, but I decided to clean the pantry this past week.  I'm not going to describe this in words.  Pictures are worth a thousand...you know?

Picture before

Progress

Picture after

Ok, I realize it is still quite messy, but I was pretty much over it at this point.  I actually consolidated 4 boxes of Panko bread crumbs and took stock of all my goods.  I also found some Raisinets on their last leg (read: had just expired) and munched on those while sorting...  No mouse poop jokes, please.  They were in a sealed bag.

My goal with Project Pantry Purge is to use up some of the food I have on hand before going to the grocery store again (for a full trip, anyways).  That's hard for me.  I'm the kind of gal that gets down to 1/3 bottle of face wash and then I buy another one...then I use the new one and leave the old one in the shower.  Why do I do this??  So wasteful.

I'm gonna change my silly ways.  Well, my pantry ways.  One thing at a time, people.

Pantry Tuna Cakes
serves 3-4

2 cans tuna, drained
3/4 cup shredded cheese
1/2 box of Italian herb Stovetop stuffing (or whatever flavor...or use 1/2 cup breadcrumbs)
1 egg
2 tbsp mayonnaise
pinch cayenne pepper
salt & pepper
2 tbsp olive oil for cooking

Combine all, except oil, in a bowl.  Use an ice cream scoop and scoop out some of the mixture onto wax or parchment paper.  Flatten with your hand.  Heat the oil on medium high heat and cook those bad boys for about 3-5 minutes on each side, until crispy and browned.

Yum!

Trying to use up freezer stuff, too..hence the tots and asparagus ;)

See y'all for What I Ate Wednesday!