Tilapia Verde

I'm literally eating this as I type. I don't routinely upload recipes this quickly after sharing them (read: don't go getting spoiled) but I figured since it's a quiet day and I have the time, why not?

This dish started with me having a random assortment of vegetable-type stuff to use up. A few days ago I sacrificed two zucchinis and an eggplant to my co-worker's compost pile. While I'm glad they will still get good use, that hurt my heart!

Now I feel especially passionate about using up my veggies since I read this statistic in Women's Health Magazine. 

I also needed something quick to prepare. On Tuesdays and Thursdays I go to a 5:45 a.m. weight lifting class which lasts an hour. In order to get the divas to school on time I must leave by 7:20 a.m. So, this morning (having not prepped anything for today) I had to get back from the gym from a class that ends at 6:45, get un-grossified, dressed, make sure they are un-grossified and dressed, and get us all out the door in 35 minutes. Oh...and make lunch. 

So this is to say if I could pull off that feat with a great lunch, I have confidence in the rest of you!

Nik's Tilapia Verde

(Makes numerous servings. For me, two, for you, who knows?)

• 1/4 c. water
• 1/2 a small onion, cut into slivers
• 2 c. spinach
• 2 tsp. garlic, minced (luckily I don't kiss anyone during my workday!)
• 1/2 a yellow squash, cut into rounds, then halved
• 2 - 4 oz. tilapia filets
• 1 c. salsa verde (mine was homemade...I'd imagine pesto would work well too in this situation to keep the whole "verde" theme although pesto something of a caloric bomb with all the oil...tasty but very caloric!)
• Salt, pepper to taste

Directions:

Set a nonstick skillet over medium heat and add water. On top of it add all the veggies and garlic. Top with fish and sauce. Cover.

Go get un-grossified and dressed. Return to kitchen and check on it. At this point it should be REALLY watery. Remove the cover and go back upstairs. Do your hair, make-up, yell at your pre-teenager to hurry up, relent to fixing the hair of your teenager ("Because it never comes out right unless you do it, Mom!). Get dog and cat situated then return to the kitchen. (Yes, this is ALL a part of the recipe! Men, you do this too!)

Remove from heat while you get your purse/briefcase/smart technology together. Empty contents of skillet into a plastic container, snap the lid on and get to gittin'! 

SIDE NOTE:

Did I mention La Grande Diva turned 15 on Tuesday? I baked her the cutest cake. I hope you don't find me mean cruel or some other horrible adjective for sharing it with you. It's called an Ombre Coconut Cake (Ombre being a style of dyeing things where you use one color and go from darkest to lightest hues). I got the recipe/method from Food Network Magazine. I posted the pic on their Facebook Page and it's getting lotsa love. It's a HUGE cake. I could only eat a few bites. I'm not a big sweets person. I've not touched it since then. 

So...in summary...I had time to make that fabulously healthy lunch up above AND this beautimous cake (which I made from scratch, by the way). I am Nik, hear me ROAR!