Thursday, April 19, 2012

Parmesan Crusted Tilapia

As I've stated previously, hubby and I have been on a little kick to try and lose weight. I'm proud to say that I have lost 20 pounds since January and I am feeling so much better about myself. I don't usually brag about things like this and I hate feeling like I'm rubbing it in people's faces. But I have been working my butt off for the last 4 months and I am proud of what I have accomplished. The biggest thing was changing my eating habits. At the beginning, I did work out some, but then in early March, I developed bronchitis and was told to take it easy for the next few weeks. That interrupted my schedule and I haven't gotten back into the swing of things. :/ Hopefully I can jump back in soon and keep working on my weight loss. For now, I'm very much satisfied with my results and I think I will definitely continue to stick with it. :)

As for today's recipe - since we have been very careful with our meals, we have stuck to a lot of tilapia and chicken breast. Most of the time I don't do a whole lot of seasoning or fancy extras. But I found this recipe and decided I really wanted to try it. Since then, I have made it 2 or 3 more times. It is delicious, and the parmesan gets all crunchy and crusty on top and tastes sooooo good. It's very simple to make and is a tummy pleaser when you want something with a little more flavor. The original recipe called for garlic salt, but I try not to add salt to many of my recipes so I just used garlic powder. 


Parmesan Crusted Tilapia

Photo taken on my iPhone... sorry about the quality!


Ingredients
3/4 cup Italian seasoned bread crumbs
1/3 cup Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
4 tilapia fillets

Directions
Preheat over to 425 degrees Fahrenheit. 
In a shallow bowl, combine the bread crumbs, cheese, garlic, and oregano. 

Coat the fillets in the crumb mixture. Place on a baking sheet coated with cooking spray. 
Bake for 8-12 minutes or until fish flakes easily with a fork. 

See? Told you it was easy!

Xoxo, 
Jen



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