1 - 1.25 lbs roma tomatoes, cur into one-inch cubes
1 tsp salt
freshly ground pepper, to taste
sliced black olives (optional)
This recipe is a week night favorite. Serve with a crusty bread for soaking up the sauce and a salad – your family will love it and you will love how easy it is to make. The mediterranean flavors work well with almost any firm, white fish.
1Cover the bottom of a glass baking dish (big enough for your filets to lie flat) with a coating of extra virgin olive oil.
2Lay the tilapia filets on top of the olive oil, making sure they do not overlap.
3Season the filets with salt and pepper.
4Spread the top of each filet with a generous coating of pesto.
5Cut the tomatoes into 1-inch cubes and spread throughout the dish.
6Crumble the feta cheese over the top of the tomatoes and fish. You can add the olives here if you choose to add them.
7Cover all with a generous coating of olive oil (until the fish is almost covered).
8Bake uncovered at 325 degrees for approximately 20-30 minutes (depending on the thickness of your fish filets). You want the fish to be flaky and the tomatoes to have cooked down a bit, but they will rmain firm. The recipe will make quite a bit of liquid, as the tomato juices, the olive oil and the fish juices come together to make an incredible sauce for dipping.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It makes the perfect comfort food or salad starter, and is a neutral-tasting veggie that absorbs all the flavors of this simple dish.
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The veggie mixture served over the succulent chicken consists of a super flavorful blend of juicy tomato, bell pepper, refreshing cucumber, briny kalamata olives, salty feta, bright lemon juice, and plenty of fresh herbs.