Ahh....a fresh week. I'm ready for it! Last week was a bit rough~seemed like there was a lot going on that had my emotions all over the place. Sunday was a good start to a new week though and I'm looking forward to having a great one!I didn't actually make all of the meals on my menu plan last week, but there was one stand out dinner: the cornflake-crusted tilapia with scalloped potato casserole. I just had to share the recipes with you.
Cornflake-Crusted Tilapia
(Rachel Ray Yum-O, the family cookbook)
2 cups cornflake crumbs
1 tsp. dry mustard
1/2 tbsp. ground coriander
1/2 tbsp. paprika (I used smoked)
4 tilapia fillets
salt & pepper
2 tbsp. olive oil
*****
In a shallow dish combine the cornflake crumbs, dry mustard, coriander and paprika. Season the tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs. Preheat a large nonstick skillet with the olive oil over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.
*****
(personally I just wanted to eat this straight from the dish, it was SO good!)
Scalloped Potato Casserole
(my mom's recipe)
2 tbsp. butter
2 tbsp. flour
1-1/2 cups milk
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 cup onion, chopped
3-1/2 cups thinly sliced potatoes
2 cups cheddar cheese, shredded
*****
Melt butter in a saucepan; blend in flour. Add milk and cook until thickened; then add salt, pepper and onion. Place 1/2 of the potatoes in a greased 10 x 6 baking dish. Cover with half of the sauce mixture. Add remaining potatoes and sauce; top with cheddar cheese. Bake at 350F covered for 30 minutes, then uncovered for 30 minutes.
(Rachel Ray Yum-O, the family cookbook)
2 cups cornflake crumbs
1 tsp. dry mustard
1/2 tbsp. ground coriander
1/2 tbsp. paprika (I used smoked)
4 tilapia fillets
salt & pepper
2 tbsp. olive oil
*****
In a shallow dish combine the cornflake crumbs, dry mustard, coriander and paprika. Season the tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs. Preheat a large nonstick skillet with the olive oil over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.
*****
(personally I just wanted to eat this straight from the dish, it was SO good!)Scalloped Potato Casserole
(my mom's recipe)
2 tbsp. butter
2 tbsp. flour
1-1/2 cups milk
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 cup onion, chopped
3-1/2 cups thinly sliced potatoes
2 cups cheddar cheese, shredded
*****
Melt butter in a saucepan; blend in flour. Add milk and cook until thickened; then add salt, pepper and onion. Place 1/2 of the potatoes in a greased 10 x 6 baking dish. Cover with half of the sauce mixture. Add remaining potatoes and sauce; top with cheddar cheese. Bake at 350F covered for 30 minutes, then uncovered for 30 minutes.
Here's what's cooking this week:
Monday: Red Beans & Rice
Tuesday: Goulash (from the freezer)
Wednesday: tostadas
Thursday: Slow Cooker 20-Garlic Chicken, mashed potatoes & peas (yes, I am going to get this made!:)
Friday: {co-op presentation night, grabbing a quick bite out}
Saturday: {small group fall festival}
We've also got some fun fall/halloween themed treats planned this week, too! What about you?
Happy Cooking to you this week!
This post is linked to Menu Plan Monday at I'm an Organizing Junkie.
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