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. 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. 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

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 

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