Parmesan Crusted Tilapia with Roasted Asparagus

2 tilapia fillets, about 1 pound total

Salt
Pepper
¼ cup plain breadcrumbs
¼ cup grated parmesan cheese
1 teaspoon of paprika
1 teaspoon of dried parsley
½ teaspoon of cayenne pepper
1 tablespoon olive oil

Pre-heat oven to 400 degrees

Drizzle 1 teaspoon of olive oil on tilapia and season with salt and pepper. Set aside.

Combine bread crumbs, cheese, paprika, parsley and cayenne pepper and mix thoroughly on a plate.

Dredge fillets in breadcrumb mixture. Pat mixture onto both sides of the fillets. Place tilapia on one half of a foil lined sheet pan and drizzle each with remaining olive oil.

1 bunch of asparagus, ends trimmed and cut in half
1 tablespoon olive oil
1 tsp salt
½ tsp pepper

Toss asparagus with oil, salt and pepper. Spread on to the other half of the sheet pan.

Cook for 10-12 minutes; until the asparagus are tender, but still crisp and the tilapia is opaque at the thickest part.

Spinach, Canadian Bacon and Goat Cheese Pasta

1 1/3 cup of elbow pasta

6 slices of Canadian bacon, cut into bit size pieces
2 cups of spinach
2 tablespoons of goat cheese
¼ cup of skim milk
2 tablespoons of fresh parmesan cheese, shredded or grated
Salt

Cook pasta in a medium pot according to package instructions, making sure to salt the water prior to adding the pasta.

Drain pasta and add back to pot over medium heat.

Add remaining ingredients. Heat for 5 – 7 minutes, stirring frequently, until spinach is slightly wilted and goat cheese is melted & thoroughly combined.   Season to taste with salt and serve immediately.

Serves 2

Roasted Beet and Walnut Salad with Honey-Garlic Balsamic Vinaigrette

2 large beets, ends trimmed
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
3 tablespoons honey
1 1/2 tablespoons dijon mustard
3 cloves garlic, finely minced
1 tsp kosher salt
½ tsp freshly ground black pepper
1/2 cup walnuts, roughly chopped
3 cups romaine lettuce, chopped into bite-size pieces
3 cups baby spinach
4 ounces goat cheese, crumbled

Pre-heat oven to 350 degrees

Wrap the beets separately in foil and roast in the oven for approximately 60 minutes or until fork tender. Remove from oven. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

While the beets roast, whisk vinegar with mustard, honey, garlic, salt and pepper in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Set aside for at least 15 minutes and up to overnight.
Strain out garlic before serving, optional.
Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

Toss the romaine and spinach with the dressing, to taste.  Add the beets and walnuts; toss again. Finally, add the cheese and gently toss.

Makes 2 servings as an entrée; 4 -6 as a side salad.