Baked Fish with Creamy Parmesan Sauce ALLI

this is one recipe that i did try a few months back and we loved! its a baked fish with nice suttle creamy sauce, and it compliments the fish very well. im not a fish eatter and this one was added to my make-again lists. HOWEVER make sure you use all the ingrediants listed. I made this once and left out the paprika and used regular sour cream and the taste wasn't as good as the first time I made it.(for my good batch i also added some shredded mozzarella.)

Ingredients (serves 4)
1 1/2 pounds tilapia fillets
1 cup sour cream, fat-free
1/4 cup Parmesan cheese, fat free
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons bread crumbs, seasoned
2 tablespoons extra virgin olive oil


Preparation
Preheat oven to 350°F. Place fish in a single layer in a 13x9-inch baking pan lightly coated with cooking spray.
Stir together sour cream, Parmesan cheese, paprika and pepper; spread mixture evenly over fish.
Sprinkle with bread crumbs, and drizzle with olive oil.
Bake for about 20 minutes or until fish flakes easily with a fork.

Nutritional Information

Calories	280
Calories from Fat	70
Total Fat	8 g
Saturated Fat	1 g
Cholesterol	85 mg
Sodium	360 mg
Total Carbohydrate	11 g
Dietary Fiber	0 g
Sugars	6 g
Protein	36 g
Vitamin A	10%
Vitamin C	4%
Calcium	20%
Iron	6%

easy BBQ Ribs CROCK POT

Easy Barbecued Ribs
Adapted from America's Test Kitchen Slow Cooker Revolution
(=double batch measurements)
YOU WILL NEED
1.5 tbsp sweet paprika (3tbsp)
1 tbsp light brown sugar, lightly packed (2 tbsp)
1/8 tsp cayenne pepper (1/4 tsp)
S&P to taste (about 1 tsp each is what I used)
2-3 lbs pork baby back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (3 cups)
Vegetable oil spray.


In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect)

30 days of NEW meals PROGRESS

so far I have found a good handful of meals ranging from crock pot mac and cheese, to BBQ chicken, BLTs and meatloaf. not as healthy as I would like, but still much better then fast food!

I'm going to finish the hunt for recipes and start to compile my bulk shopping list!

then the countdown to march begins!!

have a recipe you care to share?? leave a comment below!
ever done anything like this? share your thoughts!

FRENCH HAM AND CHEESE

KITCHEN BOSS'S FRENCH HAM & CHEESE

Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup chicken stock
1 1/2 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few gratings of nutmeg
1 cup White Cheddar cheese, shredded (separated)
1/2 cup freshly grated Parmesan
12 slices white sandwich bread, crusts removed
1/3 cup honey mustard
1/2 pound Black Forest ham, or Cappacola, sliced
Directions:
Preheat the oven to 375 degrees F.

To make cheese sauce:
Melt the butter over medium heat in a small saucepan. When butter has finished bubbling and is slightly brown, add the flour. Stir with a whisk for 2 minutes. Slowly whisk in the chicken stock and stir until smooth. Add the milk and cook, whisking constantly, until the sauce is thickened, 3-5 minutes. Add the salt, pepper, nutmeg, shredded white cheddar and the Parmesan and set aside.
To toast the bread, place the slices on a baking sheet and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with honey mustard, add a slice or two of ham to each, and sprinkle with half the remaining white cheddar. Top with another piece of toasted bread. Slather the tops with the cheese sauce and bake the sandwiches for 5 minutes.
Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

MINESTRONE SOUP, KITCHEN BOSS STYLE

THE KITCHEN BOSS'S MINESTRONE SOUP

Serves: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cups carrots, peeled and chopped
2 cups celery stalks, chopped
4 ounces thinly sliced pancetta, coarsely chopped (can substitute with regular bacon)
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped (can substitute spinach or kale)
1 russet potato, peeled and cubed
Salt and Pepper
1 (28-ounce can) crushed tomatoes
1 tablespoon finely chopped rosemary
8 cups chicken broth
1 (15-ounce can) cannellini beans, drained and rinsed
1 cup tubetti pasta, or other small pasta shape
1/2 cup finely grated Parmesan cheese
Directions:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion, carrots, celery, pancetta, garlic and a pinch of salt. Cook, stirring frequently, until the onion is soft, about 6 to 7 minutes. Add the tomatoes and potato. Add the Swiss chard, rosemary, and then chicken broth. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Stir in the cannelini beans and pasta. Cook until the pasta and vegetables are tender, about 10 more minutes. Add salt and pepper to taste.

To Serve:
Ladle minestrone into bowls and top with the Parmesan.

JERSEY CLAM CHOWDER

THE KITCHEN BOSS'S JERSEY CLAM CHOWER.

Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
3 tablespoons butter
3 slices bacon, chopped
1 large yellow onion, chopped (about 1 heaping cup)
1 cup carrots, chopped into 1-inch pieces
1 cup celery with the leaves, chopped into 1-inch pieces
1 teaspoon dried thyme
2-4 fresh bay leafs
Salt and pepper
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken stock
2 cups milk
2 cups potatoes, diced into 1-inch pieces (1 large russet, approx)
2 cups fresh or frozen corn
3 cups chopped fresh chowder clams
Directions:
Melt butter in heavy large pot or Dutch oven over medium heat. Add bacon and cook until bacon begins to crisp, about 8 minutes. Add onions, carrots and celery then sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes. Gradually whisk in clam juice, chicken stock, bay leafs and milk. Add potatoes and bring to a boil. Reduce heat to a simmer and cook until potatoes are done, about 20 to 25 minutes.
Add the corn and clams the last 5 minutes of cooking. Add salt and pepper to taste.

see my tips & feedback for this recipe here! http://momsbimom.blogspot.com/2012/03/jersey-clam-chowder-day-3-making-30.html?m=0

SWEET & SPICY BLT, KITCHEN BOSS

BELOW IS THE KITCHEN BOSS'S RECIPE FOR SWEET AND SPICY BLT'S

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
For the Bacon:
8 slices thick-cut smoked bacon
2 tablespoon brown sugar
2 teaspoon coarsely cracked black pepper

For the Dressing:
6 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons extra-virgin olive oil

For the Sandwiches:
8 slices country white or Tuscan bread, cut about 1/2-inch thick
2 ounces arugula, about 4 handfuls, washed and dried well
1 ripe Hass avocado
2 large ripe tomato, sliced 1/2-inch thick
Salt
Directions
Preheat the oven to 400 degrees F.
For the Bacon:
On a foil lined baking sheet, lay the bacon flat in a single layer. Sprinkle with brown sugar and coarse black pepper. Bake for 15 to 20 minutes, until the bacon is browned and crisp, turning the pan halfway through the baking time. Drain on paper towels and set aside.

For the Italian Dressing:
In a measuring cup, whisk together the vinegar, oregano, basil, salt and pepper. Whisk in the olive oil and set aside.
For the toast:
Toast bread in toaster.

To assemble the sandwiches
Place 4 bread slices on a cutting board. Place 2 slices of bacon on top of each sandwich. Halve the avocado, remove the pit and with a tablespoon, scoop out in one piece. Slice each half into four 1/2-inch thick slices, and arrange on top of the bacon. Add a layer of tomato slices and drizzle with about 1 tablespoon of Italian dressing. Cover the slices with a layer of arugula.
Drizzle the remaining 4 slices of toasted bread with 1 tablespoon of Italian dressing and place, dressing side down, on the sandwiches. Cut in half and serve with your favorite soup.

I CANT WAIT TO TRY THIS RECIPE AND LEAVE MY TIPS AND FEEDBACK!