Tilapia - Lemon Recipe

Materials:

4 tilapia fillets (1 lb.)

1 pkg. (6 oz.) baby spinach leaves

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme, divided

10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup)

2 Tbsp. milk

Preparation

HEAT oven to 400°F.
PLACE fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs.
BAKE 12 to 15 min. or until fish flakes easily with fork. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently.
SERVE fish over spinach.

Special Extra

Garnish with fresh lemon wedges.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Comments

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

Easy Lentil Soup with Lemon

Materials: 1 teaspoon ground cumin 1 large yellow onion, chopped 1/4 teaspoon ground black pepper 1 1/2 tablespoons tomato paste 1 large carrot, peeled and diced 1/4 teaspoon kosher salt, more to taste 3 tablespoons chopped fresh cilantro Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable stock (vegetable to keep the soup vegan) 1 cup red lentils Juice of 1/2 lemon, more to taste 3 tablespoons olive oil, more for drizzling Aleppo pepper (for dusting the soup) 2 garlic cloves, minced Lentil Soup with Lemon How To Make: In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes. Add broth, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to low. Simmer until lentils are soft, about 30 minutes. Taste and...

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

LEMON RECIPES

Search This Blog