simple tilapia + pumpkin frozen yogurt

After eating crappy cafeteria food all week due to the lack of provisions in my refrigerator and pantry, I was ready to do some cooking of my own. I didn’t make anything too elaborate – just my favorite macaroni and cheese, peanut butter cookies and a very simple lemon-flavored tilapia. The tilapia I just sort of threw together. I bought the tilapia in the frozen section at Trader Joe’s a while back and on Friday, I really had a taste for something fresh and light. This is what I came up with (all ingredients from Trader Joe’s):

(I know my picture doesn’t look pretty, and the fish looks pretty lackluster, but I promise it tasted delicious.)

2 tilapia filets

1 fresh lemon

Mediterranean Rosemary

21 Seasoning Salute

2 tbsp unsalted butter

I squeezed some lemon juice on both filets then placed 2 lemon slices underneath each filet on a piece of aluminum foil. I sprinkled the filets with rosemary and seasoning and set a tbsp of butter on top of each. I let them bake at 425° for about 10-15 minutes since the filets were frozen. And voilá! That’s all I did!

It definitely hit the spot. I had mac and cheese and corn/edamame/red pepper succotash (also from Trader Joe’s frozen section) on the side and for dessert, peanut butter chocolate chip cookies. Quite a nice little night in I’d say. Cooking really relaxes me for some reason. It makes me feel all domestic and accomplished.

The second recipe I haven’t actually made, but I’d love to try it. This time of year I become obsessed with anything and everything pumpkin. My grocery list right now has 5 different pumpkin flavored items on it (all from Trader Joe’s as you might have guessed.) The recipe I found for pumpkin frozen yogurt only has 4 ingredients! In my opinion, the less ingredients the better (and I already have 3 of the ingredients.) I’m thinking this is what I’ll be making next weekend in celebration of Halloween and pumpkin season!

4-Ingredient Homemade Pumpkin Frozen Yogurt

1 cup nonfat vanilla yogurt, strained

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

Proof of my pumpkin obsession…

 

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simple tilapia + pumpkin frozen yogurt

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