Deviled Tilapia

• 2 (5oz each) tilapia fillets
• 2 tsp mayonnaise
• 1 Tbsp Dijon mustard
• 2 Tbsp dry vermouth or lemon juice
• paprika to taste
• salt and pepper to taste

1. Preheat the broiler
2. Line a small baking pan with foil, then lay the tilapia on the foil, skin side down.
3. In a small bowl, whisk together the mayonnaise, mustard and vermouth or lemon juice. Spread the sauce evenly over the tilapia. Sprinkle with the paprika, salt and pepper.
4. Broil 6" from the heat for 8 to 10 minutes, or until the tilapia is firm and the topping is well-browned.

Robyn's notes: the original recipe called for mackerel. This would go well with new potatoes or coleslaw.

Mexican Lasagna

• 1 green onion
• 1 C canned diced tomatoes (with juice)
• 1 Tbsp finely chopped fresh cilantro (optional)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 clove garlic, minced
• 6 corn tortillas
• 3/4 C rinsed and drained canned pinto or kidney beans
• 1/2 C coarsely shredded mozzarella cheese
• 1/4 C nonfat plain yogurt
• 1/4 C coarsely shredded Cheddar cheese

1. Preheat the oven to 400°F.
2. Thinly slice the green onions, including the tender green part. Place the green onions in a small bowl or glass measure. Add the tomatoes (with juice), cilantro (if using), chili powder, cumin and garlic.
3. Spread half the mixture evenly in an 8" pie pan. Top with half the tortillas and all the beans. Sprinkle with the mozzarella. Top with the remaining tortillas and tomato mixture. Whisk the yogurt briefly and spread it over the tomato mixture. Sprinkle the Cheddar over the top.
4. Bake for 15 to 20 minutes, or until the casserole is bubbling hot throughout and the cheese is melted. Let stand for 5 to 10 minutes before cutting and serving.

Robyn's notes: the recipe says that the casserole can also be microwaved on high for 2 minutes, but I can't speak to that. It's easily double-able if made in an 11"x7" baking pan instead of pie pan.

Braised Broccoli With Whole Wheat Spaghetti

• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 4 C coarsely chopped broccoli
• 1/2 C dry white wine or water
• salt and pepper to taste
• 6oz whole wheat spaghetti

1. In a heavy, 10" nonstick skillet over medium heat, saute the garlic in the oil for 1 to 2 minutes, or until the garlic begins to colour. Stir in the broccoli, wine or water, salt and pepper. Bring the liquid quickly to a boil, then reduce the heat to low. Cover the skillet and cook, stirring occasionally, for 10 to 15 minutes, or until the broccoli is tender (if necessary to prevent sticking, add a little water from time to time).
2. Meanwhile, cook the spaghetti according to the directions on the package but without salt. Drain and toss with the broccoli. Serve hot.

Robyn's notes: easy, quick. Good way to measure spaghetti is to keep a string in the kitchen marked off like a ruler. Wrap the string around the bundle of spaghetti. Two ounces of dry spaghetti = 2.25 inches circumference.