YUMMY!

I tried a few new recipes that past week and wanted to share two that were really good!

Asian-Style Tilapia
Makes 4 servings

4 6-oz. tilapia fillets
1/4 C. low-sodium soy sauce
1 small pineapple, chopped (or 8-oz. can pineapple chunks)
2 Tbsp. toasted sesame oil
4 cloves garlic, minced
1 Tbsp. ginger root, grated
1 bunch scallions (about 5) trimmed and chopped
Sea salt and black pepper, to taste

Preheat oven to 450 degrees. Place each tilapia fillet on a separate 12x14" sheet or parchment paper.
In a bowl, mix together soy sauce, pineapple, sesame oil, garlic and ginger. Spoon mixture evenly over tilapia. Top with scallions, salt and pepper.
Fold parchment over each tilapia fillet to make a packet and crimp to seal. Bake for 15 minutes.

Stuffed Squash
Serves 6
1 C. brown basmati rice
9 oz. large raw peeled shrimp with tails off (cut into bite-size pieces)
3 small acorn squash, halved lengthwise and seeded
3 oz. spinach (about 5 cups loosely packed), roughly chopped
Olive oil cooking spray
1 tsp. sea salt, divided
3/4 tsp. black pepper, divided
2 tsp. dried thyme
1/3 C. whole-wheat bread crumbs
2 tsp. olive oil

Prepare rice according to package direction. When rice is about 3 minutes from being done, stir in shrimp. Continue to cook, covered, until rice is done and shrimp is cooked through. Remove from heat and let stand, covered.
While rice is cooking, preheat oven to 375 degrees. Coat a large rimmed baking sheet with cooking spray. Sprinkle inside of squash with 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Arrange squash cut-sides-down on prepared baking sheet and roast until easily pierced with a knife, about 30 minutes. Remove squash from oven, leaving oven on a same temp.
In a large bowl, combine shrimp-rice mixture, spinach, thyme, remaining salt and pepper. Fill squash halves with mixture, dividing evenly. in a small bowl, combine bread crumbs and oil. Sprinkle bread-crumb mixture over stuffing, dividing evenly. Arrange squash on baking sheet stuffing side-up and bake until stuffing is heated through and browned on top, about 20 minutes.

I actually didn't have shrimp for this recipe so I left it out and it was still wonderful! Or you could sub ground turkey or diced chicken.