Tilapia with Tropical Black Beans

Today I just threw a bunch of left overs together and it was actually edible. Caution this meal is for one. I will include what I used, and in parenthesis but in what to use for 4 servings.

Tilapia with Tropical Black Beans
I ended up cutting up the Tilapia 

1 (4) Frozen Tilapia Filet's

1 cup (1 can) Reduced Fat Black beans

1/2 cup (2 cups) Pineapple, chopped

1 (4) Clementines, chopped

1/3 cup (1 cup) sweet peppers, chopped

Sprinkle of cilantro to taste.

Heat the oven to 350˚. Take thawed filet's place in tinfoil. Combine the black beans, chopped pineapple, chopped clementines,  and chopped sweet peppers in a bowl**. Spoon equal parts of the mixture onto the fish. Close the tinfoil, and place on cookie sheet. Bake for 10 minutes, then check. I cooked for an additional 5 minutes. This is the best kitchen accident I had in a long time, and I hope you enjoy it! 

** Remember, if you are making 4servings, use the numbers in the parenthesis. Those are my modifications to this recipe, since I made it only for one. **

Bean Soup

It's freezing in Minnesota today! What perfect whether for soup. I made this a few weeks ago in a crock pot. It turned out great and was so easy since I have been swamped with school work and interning. Here is what you need.

1 cup lentils
1 cup black beans
4 cups water
4 cups low sodium chicken broth
1 cup mushrooms
1 cup carrots
1 cup corn
5 bay leaves

Combine lentils, black beans, water, broth and bay leaves. Let simmer on low for several hours. If needed feel free to add more water if the soup is thick. I would recommend if you add more make sure it is equal parts water and broth. This would be great with other veggies as well. I just used mushrooms, corn, and carrots since that is what I had at home. If you are daring feel free to experiment with other spices. Cayenne pepper, cumin and chili powder could give this a southwestern kick.

This soup freezes great. I have been having it for lunch and dinner off and on the last few weeks. Hopefully pictures to come. I have been technologically jinxed this week, so trying to avoid anything breakable at all costs!

Spicy Roasted Chickpeas

These are healthy and still delicious. I found they have quite a kick to them.

2 cups garbanzo beans
1/2 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon cayenne powder

Soak the garbanzo beans overnight. Drain, spread out on paper towels, and let the beans dry for about a half an hour. Heat oven to 400°. In a medium size bowl combine the beans, oil, and spices. Spread the mixture out on a cookie sheet. Bake for 15 minutes. Mix the seeds, trying to flip as many as possible. Bake for another 10 minutes. Check the seeds. If needed put in the oven for an additional 5 minutes.

This is a nice pick me up when I am craving something crunchy. If you prefer something not as spicy, the amount of spices could be reduced or substituted. I would also recommend trying this recipe with garlic powder if you want something with less heat. The garbanzo beans have a neutral flavor so any of your favorite spices may be worth a try. The garbanzo bean is your canvas. Happy experimenting!!!



P.S. I will post a picture ASAP.