Thursday, February 28, 2008

Baked Tilapia with Parmesan Cheese

4 Tilapia fillets (about 4-6oz per fillet)
3 Tbsp Lite Ranch Dressing
4 Tbsp Parmesan Cheese
Lemon JuiceLite

Lay fillets out on a cookie sheet and lightly salt each piece. Spread lite ranch dressing over each fillet. It doesn't have to be thick or opaque, so you may not use all of the dressing. Sprinkle each fillet with parmesan cheese. Squirt with a little lemon juice. Bake for 12 minutes for each of thickness at 375 degrees uncovered. Also serve with a lemon slice on each plate for those who want a little more lemon flavor. The fish bakes up so nice and the parmesan cheese begins to brown a little and have a little crunch to it, TIP...cover the pan in foil before you bake and you won't have to worry about clean up..just pick up the four corners of the foil and fold into a pouch, discard and take the garbage out.

Chicken Enchilada Casserole

3 cups chopped boneless and skinless chicken
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of mushroom soup
1 10 3/4 oz.) can condensed fat free reduced sodium can of cream of chicken soup
1 (14 1/2 oz.) can tomatoes with chilies such as Rotel®
2 cups baked plain tortilla chips
1 (8 oz.) package reduced fat shredded cheddar cheese

Preparation:Combine chicken, soups and tomatoes in a bowl and stir. Layer crushed chips on the bottom of a casserole dish. Pour the mixture over the chips. Top with the shredded cheese. Bake in preheated 350F oven for 25-30 minutes.

Makes: 8 servings