When I return from visiting PA I always put myself on a diet. My dad shows his love through his food; it's his passion. And honestly, he is the most skilled home-cook that I know. A normal dinner begins with an appetizer; kettle chips with blue cheese dressing, extra blue cheese crumbles and chives. A main course of ribs that fall off the bone, a goat cheese and roasted pepper salad and cheesy potato gratin is interspersed with 2 or 3 bottles of wine. For dessert, he heats up the grill and pulls out the ingredients for s'mores.
Hence the diet. I gained 5 lbs this last trip. That means I doubled my necessary calories every single day. I mean, it was delicious. But, I was Thanksgiving-full for the entire week.
Last night's dinner was a heaping plateful and filling and yet, it was only 400 calories.
Steamed Tilapia and Pesto Potatoes Serves 2
Need: 2 5oz Tilapia fillets 2 c. Baby spinach 1/2 Red pepper, sliced 1/4 Red onion, sliced 8oz Baby Potatoes (about 3) 2 tbs. Pesto 1/4 tsp. sea salt 3 c. steamed green beans salt, pepper and oregano to taste 2 12" long pieces of aluminum foil
Directions: Preheat oven to 450°. Cut potatoes into 1/2" cubes and place in small bowl. Toss with 1 tbs pesto and sea salt. Pour on one side of a large cookie sheet and place in preheated oven. Cover one side of the foil with nonstick spray. Place 1 cup of spinach on half of each piece of foil and top each with 1/4 red pepper and 1/8 red onion. Season fish with salt, pepper and oregano. Place fish on top of vegetables, fold the foil in half over the fish and crimp edges to create sealed packets. Once potatoes are in for 8 minutes, flip them and place the fish packets next to them on the tray. Bake for 12 minutes. Once finished, slit the packets to allow steam to vent for 2 minutes. Remove the fish from packets and place half the remaining pesto on each fish. Serve fish with half of the potatoes and 1.5 cups of the green beans.
I'm one happy dieter.