In between getting work done yesterday, I made two batches of my vegan 5-Minute No Bake Peanut Butter Granola Bars — yum!
One of the batches was for me (heh), and the other was for the woman who won them in Tina’s blogger bake sale last week! They went for $50, woohoo!
I got them all individually wrapped and ready to be mailed off tomorrow to the lucky winner
I think I’m going to freeze most of my batch — I love having these bars handy for quick snacks!
And now, the recipe I promised you yesterday! This was the other dish (in addition to the roasted chicken) that my team made in food science lab on Monday night.
Tilapia en Papillote
- Tilapia fillets & one piece of parchment paper per fillet
- Chopped veggies (we used red onion, red pepper, yellow squash, and asparagus)
- White wine
- Butter (optional — can also use olive olive)
- Lemon juice
- Salt & pepper to taste
Preheat oven to 375.
1. Place one tilapia fillet on a piece of parchment paper. Sprinkle with salt and pepper, top with chopped veggies, drizzle on some wine, and dot with butter or olive oil. A dash of garlic powder and/or other fresh or dried herbs would also be delicious!
2. Fold the parchment paper over the fish/veggies and seal by folding up the edges and twisting them shut — this will seal in the juices and steam the fish.
3. Put the fish on a baking tray and pop it in the oven for about 20 to 25 minutes, until the fish is flaky and fully cooked.
Yum! Serve with a drizzle of fresh lemon juice.
I loved how the parchment paper kept everything so moist — the veggies (especially the squash) were really awesome cooked like this as well!
I just ran 4.3 (sweaty, humid — fall, where are you?!) miles with the girls this morning and now I’m off to class — have a wonderful day, friends