A trip to the Southwest!

I’m in the mood for something quick and easy and healthy! This menu is a great one for summertime eating, and it’s perfect for any weeknight dinner, but it’s elegant enough to serve company as well. Hope you like it as much as I do!

SOUTHWESTERN TILAPIA

ROASTED SWEET POTATOES

LEMON GARLIC BRUSSELS SPROUTS

SOUTHWESTERN TILAPIA

(Adapted from Heandsheeatclean.com)

heandsheeatclean

4 (6 – ounce fillets)

2 TBSP Extra Virgin Olive Oil

1 tsp garlic powder

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 lime (or 2 TBSP Key West Lime Juice)

Shredded Monterey Jack Cheese, optional

Preheat oven to 450 degrees F. In a small bowl mix spices together.

Drizzle each fillet with olive oil.

Sprinkle each fillet with the mixture of spices.

Squeeze lime juice over the fillets. Flip the fillets over & repeat steps 3-5. Bake (ideally on a rack placed on a pan) until golden brown and flakey (around 9-12 minutes). Top with shredded Monterey Jack cheese if desired and return to the oven just to melt the cheese.

ROASTED SWEET POTATOES

2 Sweet Potatoes

2-3 TBSP Extra Virgin Olive Oil

Salt and Pepper

Smoked Paprika

Wash and peel the potatoes.

Then dice them into 1 inch chunks, and place the cubes in a large bowl.

Drizzle olive oil over to coat.

Sprinkle a generous amount of salt and pepper along with about 1 tsp of paprika and toss together.

Pour the sweet potatoes on a baking sheet.

Bake at 450 degrees F for about 20 minutes (depending on how large your pieces are).

LEMON GARLIC BRUSSELS SPROUTS

(Adapted from What’s Gaby Cooking)

what’sgabycooking

2 lb Brussel Sprouts

4 tbsp olive oil

5 cloves garlic, minced

1 lemon, juiced and zested

3 tbsp gruyere, parmesan or fontina, grated

sea salt

pepper

Clean the brussel sprouts by rinsing and then trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.

Add the garlic half way through the cooking.

Reduce the heat to low and add the lemon zest, juice, salt and pepper.Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.