A few weeks ago, I switched our
eMeals subscription to the low fat family menu plan. I sometimes have difficulty finding recipes I’m willing to try, and this time I found one that I’m definitely adding into our meal rotation! I also tried a Weight Watchers recipe as a side and I was so lucky to score big on two new dishes!
Our menu for the week:
Sunday – Lemon garlic tilapia (from eMeals) and side of roasted potatoes (from Weight Watchers)
Monday – gnocchi and salads
Tuesday – Salmon packets
Wednesday – Burgers and fries
Thursday – Chili
Friday – Pizza
Saturday – Open
Lemon garlic tilapia
2 tablespoons butter
4 cloves garlic, finely minced
Juice of 1 lemon
1½ lb tilapia fillets
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees. Melt butter in a skillet over low heat. Add garlic and sauté about 1 minute, being careful not to burn. Add lemon juice and remove from heat. Place fish in a sprayed baking dish and top with lemon-butter. Bake about 15 minutes until fish flakes easily. Top with fresh parsley before serving.
(Here’s what I changed or would change. I forgot to add parsley. I used lemon juice from a bottle, and just added what I thought would be enough. I wouldn’t have used as much garlic. I baked about 20 minutes.)
Roasted baby potatoes
1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
4 tsp olive oil, extra-virgin, divided
1 1/2 Tbsp fresh lemon juice
2 tsp dried oregano
1 tsp minced garlic
3/4 tsp sea salt, or kosher salt (or to taste)
1/4 tsp black pepper, freshly ground
1 tsp lemon zest, or to taste
1 medium (medium) lemon(s), cut into 6 wedges
1 Tbsp mint leaves, for garnish
Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt and pepper; toss to coat.
Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.
(I did not add the lemon wedges or mint. Everything else was the same.)
**The eMeals link is an affiliate link. I have received a complimentary year subscription to eMeals. All opinions are my own.
Are you a menu planner? How often do you try new recipes?