Delicious Fridays

Fridays are delicious, aren’t they?  Last night Kristin made a kick-ass dinner that makes abstaining from meat on Fridays a walk in the park (although we ate it Thursday night, but work with me here).  Take THAT, Lent!

almond crusted tilapia


1/4 c. whole natural almonds
2 tbsp. dry breadcrumbs
1 tsp. salt-free garlic and herb seasoning blend (such as Mrs. Dash)
1/8 tsp. freshly ground black pepper
1 tbsp. canola oil
1 tbsp. Dijon mustard
2 (6-ounce) tilapia fillets

1.  Place first 4 ingredients in a blender or food processor; process 45 seconds or until finely ground.  Transfer crumb mixture to a shallow dish.

2.  Heat oil in a large non-stick skillet over medium heat.  Brush mustard over both sides of fillets; dredge in crumb mixture.  Add fish to pan; cook 3 minutes on each side or until fish flakes easily when test with a fork or until desired degree of doneness.

Serve with: roasted asparagus with horseradish butter*.

Voila! I can’t attest as to whether the prep-time is accurate because I spent it eating spinach dip and drinking Skinny Bitches:

Skinny Bitches

2 liters Sprite Zero
1 liter club soda
Crystal Light powder – whatever flavor you like (I like Raspberry Ice)

Pour the Sprite in a pitcher; add vodka (probably about a cup).  Stir in the Crystal Light powder (I usually use 2 of the individual packets per pitcher).  Pour mixture into a glass, leaving room to fill the last 1/3 with club soda.  Enjoy (tastes especially delicious if you are drinking this while someone else is cooking dinner and you are lounging on the couch watching Olympic Men’s Figure Skating).

*Pre-head oven to 450°; toss asparagus in olive oil and salt.  Roast for 10 minutes.  Mash together 2 tbsp. butter, 1/2 tbsp. horseradish, and salt and pepper.  Toss roasted asparagus in horseradish butter.

3 thoughts on “Delicious Fridays

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