Tilapia Fish Tacos

Ingredients:

3-4 tilapia filets

pepper to taste

splash of lemon

orange bell pepper

yellow bell pepper

avocado

corn tortillas

Directions: 

1. Preheat oven to 375
2. Place tilapia in 9x13 dish
3. Sprinkle with pepper and squeeze lemon over filets
4. Bake for 15 minutes or until fish flakes
5. While fish bake, slice peppers and sautee. 
6. Slice avocados
7. Once fish is finished, cut with a fork and place in tortillas
8. Top with bell peppers and avocado

Source: Meredith's Kitchen

Caprese Salad

Mike's Italian blood makes this side one of his favorites. And it's so easy!! Always a crowd pleaser.

Ingredients:

Red tomato slices

Fresh mozzarella slices

Fresh basil

Extra virgin olive oil

Directions: 

1. Slice the tomato and mozzarella to the same thickness.
2. Place mozzarella on top of tomato slices.
3. Sprinkle basil on top of mozzarella.
4. Very lightly drizzle extra virgin olive oil over salad.

Source: Meredith's kitchen

Chicken-Orzo Salad with Goat Cheese

Ingredients:

1 1/4 cups uncooked orzo

3 cups chopped grilled chicken breast

1 1/2 cups trimmed arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

1/4 cup prechopped red onion

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

2 tablespoons red wine

1 tablespoon extra virgin olive oil

1/8 teaspoons salt

1/8 teaspoon black pepper

6 tablespoons crumbled goat  cheese

Directions: 

1. Cook pasta according to directions.
2. Combine pasta, chicken and the next six ingredients (through oregano) in a large bowl.
3. Combine red wine, oil, salt, and black pepper in a small bowl, stirring with a whisk.
4. Drizzle mixture over pasta mixture and toss well to coat. 
5. Sprinkle with cheese.

To have it as a side, omit the chicken. 

Source: www.myrecipes.com

Italian Sausage Sub

Welcome to Mike's first entry! The sausage he used is an Italian family secret of his, but we have plenty in our freezer if you want some ... just let us know!

Ingredients:

1 large Italian sausage link

1/2 green bell pepper

1/2 white onion

Dash Salt

Dash Pepper

Dash Paprika

2 teaspoons olive oil

1 french bread roll

Directions: 

1. Thinly slice bell peppers and onions.
2. Heat oil in a small skillet.
3. Add onions and saute until transparent.
4. Add peppers, salt, pepper, and paprika. 
5. Grill sausage over medium heat until desired doneness.
6. Place sausage, peppers, and onions on the sliced french bread and enjoy!

Source: MIke's Kitchen

Molten Chocolate Cake

Ingredients:

4 pieces (squares) semi-sweet baking chocolate

1/2 cup butter

1 cup powdered sugar

2 whole eggs

2 whole egg yolks

6 tablespoons flour

Directions: 

1. Preheat oven to 425.
2. Spray 4 ramekins with cooking spray and place on a cookie sheet.
3. Microwave chocolate and butter in a medium-size mixing bowl for about 1 minute (until butter is melted. 
4. Whisk until chocolate is melted.
5. Whisk in powdered sugar until well blended. 
6. Whisk in eggs, egg yolks, and flour.
7. Divide evenly among the four ramekins.
8. Bake 13-14 minutes until sides are firm and center is soft. 
9. Let stand 1 minute.
10. Invert cakes on dishes and top with powdered sugar or whipped cream. 

Source: http://tastykitchen.com. Special thanks to Kady who introduced me to this recipe!

Chicken Nuggets

Ingredients:

2 boneless skinless chicken breast halves cut into 

nugget-size pieces

1 1/2 cups of bisquik

1/4 cup grated parmesan 

1/2 teaspoon paprika

1 egg

1/2 cup BBQ sauce

Directions: 

1. Heat oven to 425.
2. Place foil on a cookie sheet and spray with cooking spray.
3. Place bisquik, parmesan, and paprika in a large storage bag. Seal and shake to combine.
4. In a small bowl, scramble the egg.
5. Dip the chicken nuggets in the egg to cover.
6. Place nuggets in storage bag and shake to cover completely.
7. Place nuggets on the cookie sheet.
8. Bake at 425 for 15 minutes, flipping them half-way through.
9. Serve with a small side of BBQ sauce as a dipping sauce.

Source: Meredith's Kitchen

Shrimp Scampi

Ingredients:

1 cup uncooked orzo 

2 tablespoons of olive oil

1 1/2 pounds peeled and deveined shrimp

3 garlic cloves (minced)

1/3 cup white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

Directions

1. Cook the orzo according to the instructions. Cover and keep warm
2. Heat oil in a large skillet over medium-high heat.
3. Add shrimp and saute for 1 minute
4. Add garlic and saute for 1 minute
5. Stir in wine, salt, and pepper, and bring mixture to a boil.
6. Reduce heat to medium and cook for 30 seconds. 
7. Add parsley and lime juice.
8. Cook 1 minute, then serve over the orzo.

Source: Cooking Light

Chicken Marsala with Sauteed Spinach

Ingredients - Chicken:

2 boneless, skinless chicken breast halves (cut in half and pounded to 1/4-inch thickness)

2 tablespoons extra virgin olive oil

1/2 cup flour

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup white wine

1 package of pre-sliced mushrooms

Directions - Chicken: 

1. Add oil to skillet over medium heat.
2. Season chicken breasts with salt and pepper.
3. Cover chicken breasts with flour.
4. Place chicken breasts in heated skillet and cook on each side for 4 minutes.
5. Add white wine and mushrooms and turn to low heat.
6. Simmer for 10-15 minutes.
7. Serve chicken on place mushrooms on top.

Ingredients - Spinach:

1 bag spinach leaves

1 tablespoon extra virgin olive oil

1 teaspoon garlic salt

Directions - Spinach: 

1. Add oil to a large skillet over medium-high heat.
2. Sprinkle skillet with garlic salt.
3. Add spinach to skillet and stir constantly until spinach is wilted. (This is FAST, so do this right before you serve.)

Source: My aunt Julie's kitchen