SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
SOUTH WEST TILAPIA POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tasty on a budget, easy to prepare. A one dish meal.
Provided by ysuquilanda
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
- Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
- Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
- Let sit for aprox. 13 minute.
Nutrition Facts : Calories 752.4, Fat 24.8, SaturatedFat 6.3, Cholesterol 63.6, Sodium 1793.2, Carbohydrate 91.4, Fiber 9.9, Sugar 14.5, Protein 43.9
SPICY TILAPIA RICE BOWL
I love healthy living and tilapia is a staple in my kitchen. Fresh vegetables are always good but take more prep time, so I use boil-in-bag rice for a shortcut. -Rosalin Johnson, Tupelo, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Wipe pan clean., In same skillet, heat remaining oil. Add squash; cook and stir 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened, 1-2 minutes longer., In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings.
Nutrition Facts : Calories 538 calories, Fat 13g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 1365mg sodium, Carbohydrate 71g carbohydrate (11g sugars, Fiber 10g fiber), Protein 33g protein.
ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Bite size food is always a favorite in our house. These cups and delicious and fun to eat
Provided by May I Have That Rec
Categories Corn
Time 1h5m
Yield 24 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
- Add corn.
- Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
- Pre-heat oven to 375°F.
- Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
- On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
- Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
- Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
- To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
- To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
- Enjoy.
SOUTHWESTERN POT PIE
An easy cornbread mix makes the savory topper for a vegetarian pot pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
- In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 550, Carbohydrate 97 g, Cholesterol 0 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 21 g, TransFat 0 g
SOUTHWEST STYLE TILAPIA
These fillets are so easy to make and so tasty, crunchy on the outside. This is our favorite way to fix Tilapia. I got the recipe from the bag the fish came in. This recipe is NOT spicy & wasn't meant to be spicy. Taliapa is a sweet white, mild tasting fish. If you want spicy add spices to this recipe.
Provided by Barb G.
Categories Tilapia
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine Parmesan cheese, cornmeal, flour, paprika, pepper and salt in a bag.
- Place fish in dry mixture and shake to coat each fillet.
- Spray baking Dish with cooking spray; Place fish in baking dish, Spray with cooking spray, Sprinkle remaining cheese mixture over fish fillets.
- Bake for 15 to 20 minutes or until fillets flakes when tested with fork.
FOIL BAKED TILAPIA WITH FIESTA RICE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.
Provided by gemini08
Categories < 4 Hours
Time 1h20m
Yield 4 plates, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
- Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
- Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
- Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
- In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
- To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!
Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7
MEDITERRANEAN TILAPIA POCKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by logansw
Categories One Dish Meal
Time 35m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
- Wrap 1 slice of prosciutto around each filet.
- Place 1 filet on 1 sheet of aluminum foil.
- Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
- Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
- Place aluminum pockets on a large oven proof sheet pan.
- Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
FOILED AGAIN! BAKED TILAPIA WITH ROASTED VEGETABLES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia fillets are simply seasoned with salt, pepper, and lemon zest, then packaged in aluminum foil for baking. Once done, they are topped with a browned butter and almond sauce with freshly squeezed lemon juice. It is paired with roasted cauliflower florets, red onion wedges and grape tomatoes for a sweet side dish Serve with rice or for a low-carb option, green salad.
Provided by threeovens
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
- Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce) - alternatively, you can spray the foil with cooking spray.
- Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
- Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
- Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
- Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
- Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good).
- Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
Nutrition Facts : Calories 628.7, Fat 45.8, SaturatedFat 9.1, Cholesterol 79.6, Sodium 378.1, Carbohydrate 24.7, Fiber 10.2, Sugar 8.6, Protein 38.7
SOUTHWESTERN TACO POT PIE
Ground beef, peppers, corn, onions and cheeses all snuggled up like a pot pie between two crusts!Barry Conway submitted this winning entry to Emeril's Pie Contest. I watched him make this the other night and decided to try it. It's easy to see why this pie was a winner! It is just oustanding and a snap to put together. A great family meal, I would suggest a guacamole salad on the side. Watch the cook time! I only baked for 20 minutes.
Provided by Denise
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
- Drain.
- Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot.
- Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
- Remove from heat and drain excess liquid.
- Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well.
- Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
- Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
- Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
- Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown.
- Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
- Let stand 5 minutes before serving.
- Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce.
- Also recommended: guacamole, salsa, and diced green chiles.
- *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
Nutrition Facts : Calories 1110.9, Fat 73.3, SaturatedFat 29.3, Cholesterol 127.6, Sodium 1669.4, Carbohydrate 71.3, Fiber 3.3, Sugar 8.1, Protein 42.5
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