Happy New Year, friends! So, how did you spend last night? I’ve seen so many photos on Facebook of people who were out partying until wee hours of the morning, dressed in all sorts of glitz and glamour, assorted alcoholic beverages in hand.
Not us. Hubby, Dudette and I were dressed in comfy clothes and played games all evening. In fact, Hubby and I were ready to hit the hay well before midnight, but as soon as Dudette learned that she would be allowed to stay up until the ball dropped, our early night hopes were toast. The child has endless amounts of energy.
So, we did watch the ball drop. We had to put up with Miley Cyrus half-naked while wearing a full-length fur coat and Jenny McCarthy play tonsil hockey with her boyfriend for close to ten minutes, but we saw the 11,000-pound, $2M+, Waterford crystal bauble herald in 2014.
The best part? Watching Dudette get disgusted at the public display of affection on the screen, and then even more so at her parents’ less provocative version.
But, before all that, we had dinner.
I had made the brown rice on Sunday, per Family Circle’s instructions, so all I had to do with it was remove the container from the fridge, heat it up and add half of the frozen vegetables that were also cooked in the microwave. The other half went in the fridge for another day.
The same was the case for the snow peas. I steamed the whole 1/2 pound, but only half was used with the meal. The rest are for Friday as well.
For the tilapia, all I had to do was make the marinade, which was as simple as chopping cilantro, squeezing two limes and mincing a shallot and garlic clove. I poured it over my fillets and baked them.
I didn’t even try to get Dudette to eat this. Not on New Year’s Eve. She still doesn’t like fish and while I do like her to try things, I’m also pretty understanding. I’ll give this one more time.
Hubby and I loved the meal, however. The rice and snow peas were pretty standard fare and tasted fine. The star was the marinade on the fish. It’s delicious. I love that the recipe used lime instead of lemon. Once again, Family Circle got the balance of ingredients just perfectly. The cilantro, shallot and garlic play so well with each other. As far as fish recipes go, this is a keeper.
What I’d Do Different Next Time
Not a thing.
- ½ cup brown rice
- ¼ teaspoon salt
- ¼ cup chopped cilantro leaves, plus more for garnish (optional)
- 3 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 defrosted tilapia fillets (5 oz each)
- 1 12-ounce bag frozen Steam Fresh vegetables
- ½ lb fresh snow peas, trimmed
- 1½ cups cooked brown rice
- Lime wedges (optional)
- For brown rice: Combine 1 cup water, rice and salt in a medium saucepan. Bring to a boil and stir once. Cover, reduce heat to medium-low and simmer 40 minutes until almost all water is absorbed. Let stand, covered, 5 minutes.
- Cool 25 minutes.
- Heat oven to 350. In a small bowl, whisk together cilantro, lime juice, olive oil, shallot, garlic, salt and pepper. Place fish in a shallow baking pan and pour on cilantro mixture. Bake at 350 for 12 minutes or until fish is opaque and cooked through. Transfer 4 fillets to a lidded container and save for another meal.
- Meanwhile, microwave frozen vegetables according to package directions, about 4-7 minutes. Divide vegetables in half. Place ¾ cup in a lidded container; refrigerate for another meal.
- Heat 2 inches water in a pot set over high heat until boiling. Top with steamer basket, add snow peas, cover and steam until crisp-tender, 4 minutes. Transfer ¾ cup to a lidded container. Cover and refrigerate for another meal.
- Stir mixed vegetables into brown rice. Serve with snow peas and tilapia. Garnish with lime wedges and cilantro if desired.
You might be scratching your head at some of the instructions; saving this and refrigerating that. I really do encourage you to buy the magazine if that’s the case. So far, even if every component of the meals haven’t been met with absolute enthusiasm, we’ve been thrilled overall. I like how easy and quickly things go because of all the early prep and use of leftovers. So far, it’s been a fun week.