We had a wonderful day today! Load got delivered early this morning in Roseburg OR, then I took my time driving down to NV, took a couple of walks and to finish it off cooked us a nice dinner once we got parked.
I made Panko Parmesan cheese encrusted tilapia with a delicious salad.
Olive oil (spray bottle Bertolli)
Organic mixed spring greens about 1-2 cups each
Pico de gallo (1/2 cup)
1/4 cup part skim shredded mozzarella
2 tbsp dried cranberries
Brianna’s Cilantro and lime salad dressing
2 tilapia filets
Whole wheat Panko bread crumbs
Low sodium Worcestershire sauce 1 tbsp
1 cup whole wheat flour
DAK’s Citrus Groove seasoning
Sartori Parmesan cheese 2-3 tbsp
I put a cup of the flour in a ziplock bag, beat an egg with 1 tbsp of reduced sodium Worcestershire sauce, then seasoned the tilapia with garlic powder and DAK’s.
Put the tilapia in the ziploc bag with the flour, shake it until the flour covers the tilapia. Then transfer the tilapia into the egg wash (one by one). In another ziploc bag I put a cup of Panko bread crumbs, Parmesan cheese, DAK’s seasoning and garlic powder. Put one filet in the bag at a time, shake very well until that’s covered and put aside on a plate.
Preheat the Ninja Foodi while you’re doing this (or skillet). I put mine on air crisp at 375F. I sprayed olive oil on both sides of the filet and put them on the rack in the Foodi. The last 8 minutes I changed the temperate to 400F, flipping over the tilapia after 4 minutes so it gets crispy on both sides.
Now of course both filets fell apart so it doesn’t look all pretty on the plate but it was delicious nonetheless!
For the salad I put spring greens, cucumber, tomato, pico de Gallo, mozzarella cheese (shredded), dried cranberries, green onions and Brianna’s cilantro lime dressing.
Calories per plate 580, carbs 44g, fat 33g, protein 33g, sodium 484mg and sugar 20g.