Lemon Parmesan Tilapia and baked potatoes

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• 1 /12 lbs Tilapia Fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• ground black pepper
• 3 dashes cayenne pepper
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 cup Parmesan cheese 
• 1 tbsp chopped parsley 
• lemon wedges, for serving

Baked Potatoes

• 4 Idaho Potatoes
• olive oil, for rubbing
• flaky sea salt
• freshly grounded black pepper
• unsalted butter, finely grated Parmesan or your favorite cheese. 
• Sour cream, chives, bacon bits, (optional)

1. Preheat oven to 350 degrees F. Prick potatoes with fork all over. Rub olive oil and generously apply salt and pepper.
2. Place potatoes directly on an oven rack and roast until very soft and skin is crispy, 60-70 minutes.
3. Cut open each potatoes; season with salt and pepper and top with butter, Parmesan , sour cream, chives, and/or bacon bits.

1. During the last 10 minutes of the potatoes baking start to prep your tilapia.
2. Once potatoes are done, remove from oven and raise the temperature to 425 degrees F. 
3. Rinse the tilapia fish fillets with cold running water. Pad dry with paper towels. Arrange them in a single layer in a baking dish. Add olive oil, garlic, salt, black pepper, cayenne pepper, and lemon juice. 
4. Sprinkle with Parmesan cheese evenly on top of the fillets. Top with fresh parsley. 
5. Bake the fish in oven for about 10 minutes, or until the fish is cooked through. Serve immediately with lemon wedges and baked potatoes on the side.  

• 1 1/2 pound sandwich steak
• 6 tbsp butter
  • divided
• 6 oz mushrooms 
• 1/2 large yellow onion
  • sliced
• 1/2 red and green bell pepper
  • seeds and ribs removed, cut in strips
• 6 oz white button mushrooms 
  • cleaned and sliced
• 4 Hoagie Rolls 
• 1/4 cup Worcestershire Sauce
• 1/2 tsp salt, pepper, and Tobasco sauce
• provolone cheese
• 1/4 tsp garlic powder
• 1/4 tbsp balsamic vinegar

Plantains

• 3 green plantains
• 1-2 cups vegetable oil
• garlic powder and salt to taste

1. In a large skillet, heat 1 tbsp butter over medium-high heat. Cook the peppers, onions, and mushrooms until tender. Remove the veggies from the pan. 
2. Add 2 tbsp butter to the pan. When butter has melted, add strips of steak to the pan. Allow meat to cook for a few minutes on both sides until browned. When meat is almost done, season with salt, pepper, and garlic powder.
3. Stir in Worcestershire Sauce, tabasco sauce, balsamic vinegar, and 2 tbsp of butter. Allow sauce to cook for a few minutes and reduce a bit. Stir back veggies, then remove the meat and veggie mix.
4. Using a griddle or a non-stick pan, heat the last tbsp of butter. Slice the rolls in half then face down to toast on both sides. Place cheese on each bun. Top with meat and veggie mix, then pour some of the pan sauce over the  meat. 

1. Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
2. Cut the plantains in 1-inch thick pieces. Coat a frying pan with oil on medium high heat.
3. Fry the plantains in batches. When the plantains are starting to turn light  brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon. Return to pan to fry until golden brown and crispy. Transfer back to paper towels to drain excess oil. 
4. Season to taste with salt and garlic powder.

• 3⁄4 lb ground beef 

• 1 chopped celery rib 

• 1⁄2 cup chopped onion 

• 4 cups chopped cabbage

 • 1 1⁄2 cups beef broth 

• 1 cup diced tomato 

• 1⁄4 cup tomato sauce

 • 1 carrot, thinly sliced  

• 1⁄2 teaspoon garlic powder

In dutch oven, sauté beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.

ground beef (everyday low price)  

celery

onion

cabbage (ON SALE NOW)

beef broth 

diced tomato

tomato sauce

carrots

garlic powder

•  1 pound catfish fillets 
•  2 teaspoons cayenne pepper 
•  2 teaspoons lemon pepper 
•  2 teaspoons garlic powder 
•  2 teaspoons salt 
•  2 teaspoons pepper 
•  2 tablespoons butter 
•  1 cup Italian-style salad dressing 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

• Catfish
• Cayenne pepper 
• Lemon pepper 
• Garlic powder 
• Salt 
• Pepper 
• Butter 
• Italian-style salad dressing