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!
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:
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.