Strawberry Trifle
Ingredients
* 1 (5 ounce) package instant vanilla pudding mix
* 3 cups cold milk
* 1 (9 inch) angel food cake, cut in cubes
* 4 bananas, sliced
* 1 (16 ounce) package frozen strawberries, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
Directions
1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
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 open nutritional information
Amount Per Serving Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg
Sauced fish
Ingredients
* 2 tablespoons butter
* 1/3 cup mayonnaise
* 1/3 cup sour cream
* 1/4 cup fresh lemon juice
* 1 pound cod fillets
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine butter, mayonnaise, sour cream and lemon juice.
3. Place cod fillets in a 8x8 inch baking dish. Pour mayonnaise mixture over fish.
4. Bake in a preheated oven for 30 minutes or until fish flakes easily with a fork.
Nutritional Information open nutritional information
Amount Per Serving Calories: 320 | Total Fat: 25.1g | Cholesterol: 84mg
Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 320
* Total Fat: 25.1g
* Cholesterol: 84mg
* Sodium: 234mg
* Total Carbs: 2.6g
* Dietary Fiber: 0.1g
* Protein: 21.1g
Joy's Prizewinning Trifle
Ingredients
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (8 ounce) container sour cream
* 1 (9 inch) angel food cake
* 1 (3.4 ounce) package instant vanilla pudding mix
* 3 kiwis, peeled and sliced
* 1 pint fresh strawberries, sliced
* 3 bananas, peeled and sliced
* 1 (15 ounce) can crushed pineapple, drained
* 1 sprig fresh mint
Directions
1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Nutritional Information open nutritional information
Amount Per Serving Calories: 231 | Total Fat: 7.4g | Cholesterol: 7mg
Protein bars
2 table peanutbutter melt in microwave
mix into 1/2 c oats
1 scoop protein mix
cinnamon
3-4 packs splenda
mix until smooth
optional 1 oz peanuts
43 grams protein
Mexican Grilled Chicken
Ingredients
* 1/2 cup mayonnaise
* 3 tablespoons fresh lime juice
* 1 (1.25 ounce) package taco seasoning mix
* 8 skinless, boneless chicken breast halves
Directions
1. In a small bowl, mix together mayonnaise, lime juice and taco seasoning until smooth. Place chicken on grill over medium coals. Sear one side; turn and brush with sauce. Grill, uncovered, for 6 minutes; turn and brush with sauce. Grill another 6 minutes or until chicken juices run clear.
three bean salad
Ingredients
* 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (15 ounce) can green beans, drained and rinsed
* 4 green onions, chopped
* 1 stalk celery, sliced
*
* 1/2 cup cider vinegar
* 1/4 cup vegetable oil
* 1 tablespoon honey
* 1/2 teaspoon ground dry mustard
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon onion powder (optional)
* 1/4 teaspoon ground cayenne pepper (optional)
Directions
1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Amount Per Serving Calories: 128 | Total Fat: 7.2g | Cholesterol: 0mg
