Nothing says “I love you” like a home cooked meal. I’m keeping it basic with a Sunday night dinner that is easy and healthy: Mashed potatoes, Tilapia and Vegetables.
Try this healthy dish full of flavor and nutrition.Mashed Potatoes: 4 pounds golden creamer potatoes, peeled and cut into quarters Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 cup hot milk, as needed Put the potatoes into a large pot, and cover with cold water, salt to taste. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20-25 minutes. Drain them well. Meanwhile, heat milk and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot milk a little at a time, as needed. Add salt and pepper to taste. (Servings 6) Fish: 4 (4ounce) fillets tilapia Salt and pepper to taste ½ cup – all purpose flour 3 table spoon olive oil Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Vegetables: 2 table spoons canola oil 1/2 red and green bell pepper, cored, seeded, and julienned 1/2 small carrot, julienned 1 clove garlic, minced kosher salt and pepper to taste ½ cup snow peas ¼ mushrooms, sliced 2 table spoons water Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. In a large skillet, heat canola oil over high heat. Add vegetables stirring constantly about 2 minutes, Add pepper and salt to taste. Cook until crisp-tender, about 2 minutes.
Assemble dish: potatoes, topped with tilapia, top with vegetables. Serve with side of tartar sauce and slice of lemon.