Dinner & Desert

TracieJ65

Here is what I am making for dinner tonight:

LEMON GARLIC TILAPIA

Ingredients

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2.Rinse tilapia fillets under cool water, and pat dry with paper towels.
3.Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4.Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutritional Information
Lemon Garlic Tilapia
Servings Per Recipe: 4

Amount Per Serving

Calories: 142

Total Fat: 4.4g
Cholesterol: 49mg
Sodium: 93mg
Total Carbs: 1.4g
Dietary Fiber: 0.2g
Protein: 23.1g

Plus I am doing a baked potato and some broccoli, then here is desert:

Citrus-Kissed Honey Buttons
3 dozen cookies
Active Time: 20 minutes
Total Time: 1 1/4 hours (including 30 minutes chilling time)
Ingredients
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, softened (see Tip)
• 1 large egg
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated orange zest
• 1 teaspoon lemon extract

Preparation
1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
3. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Notes
•Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months. | Equipment: Parchment paper or nonstick baking mats

Nutrition
Per cookie: 59 calories; 1 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 11 g carbohydrates; 6 g added sugars; 1 g protein; 0 g fiber; 36 mg sodium; 15 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other)

just4peachy

YUM!!!!