Monday, February 18, 2013

Tilapia, Brussels Sprouts, & Butternut Squash

This dinner was nothing really new since I have made all these components before.  The difference was, I usually have some sort of carb with tilapia instead of 2 vegetables.  But this is Paleo, people!  This meal is really easy- the most time consuming part is cutting up a butternut squash (which I won't lie, is kind of annoying).  Regardless, it tasted great and was super healthy!  Check out what I did:

Baked Lemon Chili Tilapia
(could serve 4)
  • 4 tilapia fillets
  • olive oil
  • lemon juice
  • salt & pepper
  • chili powder
  • paprika
  • fresh parsley, chopped
Preheat oven to 400 degrees.  Grease a baking pan/sheet with oil, or cover with parchment paper.  Place tilapia fillets in the pan.  Drizzle with olive oil and squirt some lemon juice over top of each one.  Sprinkle salt, pepper, chili powder, paprika, and parsley over top.  (If you like more heat, use a lot of chili powder or even add some cayenne).  Bake for about 10 minutes or until they become white and they flake when poked.

Simple & Delicious Brussels Sprouts:
  • 1 lb sprouts, trimmed and sliced in half
  • 1/4 red onion, cut into large slices
  • 1/4 cup chicken broth
  • 1 T olive oil 
  • salt & pepper
Heat a skillet over medium-high heat.  Add olive oil and allow to get hot.  Throw in the onion and brussels sprouts and stir them around for about 10 minutes.  The sprouts should brown up, but stir them enough so they don't burn.  Once sprouts are browned and you are ready to serve, pour in the chicken broth and stir for one more minute. 

Butternut Squash:
  • 1 butternut squash
  • 1 T olive oil
  • salt & pepper 
  • chili powder
Slice up the butternut squash: chop off the ends and peel the skin with a vegetable peeler.  Then, slice in half and cut into thinner slices.  Chop the slices into little cubes.  They should be no bigger than 1 in x 1 in.  Heat a large skillet to medium-high and add the olive oil. Throw in the squash cubes and season with salt, pepper, and chili powder.  Add as much chili powder as you like- I just give a little sprinkle for a pop of flavor.  Stir occassionally and allow squash to cook up for about 10-15 minutes, until they start to brown and soften.  Then you are ready to serve.  NOTE: I typically cook the entire squash at once, but I save about half of it for future meals.  You can eat as much and/or save as much as you want.

So there you have it!  Make any of these components together or with another favorite meat or vegetable item.  It tasted great and was "very Paleo" as my husband noted.  Enjoy!

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