Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes, Spicy Dijon Potato Salad with Homemade BLT's, Oven Roasted Pork Chops and Cauliflower under a warm Raisin Vinaigrette

We recently read that if you're "trying to watch your weight" you shouldn't eat potatoes every day... Well, something to that effect. Tater and I fill our gullets with potatoes at least 4 times a week... at least. Yes, I know that there is a potato salad recipe on the menu this week, but we decided to do this as our "1 to 2" servings of potatoes this week. We'll see how long that lasts!!!

I've also noticed that I use a lot of olive oil too... I'm sure I can go on and on of what I eat/do that I shouldn't do... So I suppose with all of this on my mind I'm going to go more "healthy" this week... as opposed to the past 20 weeks of this year.

I actually think I do cook healthy, but that's all relative. :-P

Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes
Adapted from Vegetarian Times, July/August 2011

Ingredients
2 large Tilapia filets
1/2 cup cornmeal
1 egg
1 teaspoon chinese 5-spice
1/8 and 1/4 teaspoon cayenne
1lb. thin green beans, trimmed
1/3 cup black sesame seeds
2 Tbs. low-sodium soy (we used the full sodium!)
1 1/2 Tbs. maple syrup
1 Tbs. Rice Vinegar (I used white vinegar)
8 radishes, each cut into 6 wedges (I cut them even thinner because they're spicy!)

Preheat the oven to 350

1. Prepare a dredge in two bowls. In one bowl mix the cornmeal, 5-spice and cayenne with some salt and pepper. In another bowl crack the egg and add a tsp. water with some salt and pepper. Season the fish with salt and pepper on both sides.

2. Foil and grease a baking sheet. Dip each fish filet in the egg wash, then coat with the cornmeal and place on the baking sheet. Repeat until all filets are on the sheet. Bake in the oven 30 minutes.

3. Meanwhile, Fill large pot or bowl with ice water and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add the green beans and blanch 2 to 3 minutes. Drain in colander and plunge into ice bath 3 to 4 minutes or until cool. Drain and pat dry. Set aside.

4. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes. Cool to room temp and finely grind in spice or coffee grinder (I put them in my mini food processor). Transfer to a bowl and stir in soy sauce, maple syrup, vinegar and cayenne.

3. Toss together green beans, radishes and dressing in a large bowl. Serve with fish!

Spicy Dijon Potato Salad with Homemade BLT's
Potato salad recipe from Vegetarian Times, July/August 2011
The servings on the Potato Salad is for 4 people and the sandwiches are for 2. We just like our Potatoes!

Ingredients
1lb fingerling potatoes, cut into 1-inch pieces (We used small yukon gold's)
1/4 cup plain lowfat yogurt (we used plain greek yogurt)
1 Tbs. whole grain mustard
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup thinly sliced red onion (I put in too much, you may want to just do a few slivers here and there)
4 slices whole wheat sandwich bread
4 leaves boston lettuce
1 large organic tomato
Homemade Mayonnaise (Taylor's recipe from earlier this year)
4 slices fresh, nitrate-free, bacon (be buy it fresh from the farmers market). Cooked to your liking.

1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium and cook 5 to 6 minutes or until tender but not soft.

2. Meanwhile whisk together yogurt, mustard and olive oil in a large bowl. Stir in red bell pepper, celery and onion.

3. Drain potatoes, rinse under cold water and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper and place in fridge to cool.

4. Assemble BLT's. Place Mayo on both slices of bread and crack some fresh pepper on top of may. Assemble the lettuce, Tomato and bacon as you like. Serve with cold potato salad. HEAVEN!!!

3. Drain potatoes, rinse under cold water and drain again.

Oven Roasted Pork Chops and Cauliflower under a Warm Raisin Vinaigrette
Cauliflower recipe adapted from March 2011 Vegetarian Times

2 7oz boneless pork chops
1 small head cauliflower cut into florets
2 Tbs. + 3 Tbs. olive oil
2 cloves garlic, minced (2tsp)
1/2 cup raisins
2 Tbs. balsamic vinegar

Preheat oven to 425

1. Toss together cauliflower, 2 Tbs. oil and garlic on large baking sheet. Season with salt and pepper. Spread cauliflower in single layer on baking sheet and roast 20 to 25 minutes or until florets are browned on edges, turning occasionally.

2. Season pork chops with salt and pepper on both sides. In a heavy cast iron skilled, heat a little olive oil on high and sear both sides of the pork, about 1 minute on both sides. Immediately place in oven with the cauliflower. If the cauliflower isn't in the oven, then make sure the oven is on 350. Bake until pork registers 140 degrees on thermometer.

3. To make vinaigrette: place raisins in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Drain and reserve 1/4 cup soaking liquid. In a blender or food processer,blend raisins, reserved liquid, oil and vinegar until smooth. Season with salt and pepper. Serve drizzled over cauliflower and pork.