Tilapia with Cauliflower veggie sauce

We were getting ready to leave town, which means I like to make sure I use up all the produce in the fridge so that it doesn't go to waste. This recipe was just complete randomness, yet it turned out really, really good. It came out with a sort of italin/thai mix in taste and I REALLY wish I had some coconut milk to put in it, but I was just using things I already had. I put this mixture on top of some Tilapia fillets served with yellow saffron rice. 

 

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1/2 head of cauliflower 

8-10 mini sweet peppers chopped and de-seeded

3-4 dried red chilis

1 tbls of red curry paste

1 cup vegetable broth

1/2 yellow onion chopped

3-4 tomatos chopped

1 can tomato sauce

4 tilapia fillets

1 package Mahatma saffron rice

Preheat the oven to 375

place the fish on a tinfoil lined baking sheet, sprinkle with olive oil, S & P. set aside.

Put the cauliflower, tomatoes, onions, and peppers into a pan with some olive oil and sautee until they get a little brown. Stir in the chicken broth, tomato sauce, and curry paste. If you really like spicy food and don't have kids to worry about, go ahead and cut open a couple of the red chilis and put them in the pan. If you'd rather be safe just throw them in whole. Once this mix comes up to a boil, turn it down to a simmer for at least 15 min. 

^I had gotten this all done during my sons nap time so all I had to do later was reheat and cook the fish^

Spoon the mixture onto the tilapia fillets and place into the oven. 

The fish should take no more than 10 min to cook ( it should flake when poked with a fork). You can serve it with the saffron rice or to be super healthy and not carby serve it ontop of some sauteed spinach. 

Quinoa and Turkey stuffed peppers

Bell peppers were on sale this week so I wanted to make something with them for dinner. I stuffed these one's with Quinoa, lean ground turkey, onions, bell peppers, corn, and as you can see ooey gooey mozzarella cheese :)

It was delicious.

Even more delicious a couple days later as leftovers.

3 bell peppers (halved lengthwise and de-seeded, and save the top part you cut off-use whats around the steam to put into the mix)

1 cup frozen corn

1 cup cooked quinoa (so make a 1/2 cup batch)

1/2 yellow onion-chopped

1 package lean turkey

1 cup shredded skim/low fat mozzarella cheese

Pre-heat oven to 375

Cook you Quinoa, once done put it into a large bowl.

Saute the onion, bell pepper, and frozen corn in a little bit of olive oil. Then put into the bow . 

Cook up your turkey and add some spices! I did S & P, some cumin, chili powder, garlic powder, and onion powder. You can really use anything you like.

Once the meet is cooked put it in the bowl with the rest of the ingredients. 

Mix it all up together, add a little more S & P if needed. Place your bell pepper halves in a lightly oiled Pyrex dish. Scoop the filling into the peppers-really fill them! Don't worry about it looking pretty it'll taste good enough to please all the senses! Once all the peppers are filled top them with the mozzarella cheese and place into the oven. I cooked them for around 20-25 min. Depending on how toasted you want your cheese you could leave them in for shorter or longer.