Sheet Pan Breaded Tilapia Veggies

Sheet-Pan Tilapia

I am giving a go to do sheet pan cooking at least once a week. It has been a timesaver cooking for a busy weekday. I am a kind of soccer mom, always on the go for kids after school activity. Besides doing the meal prep, sheet pan cooking is really helping me to make dinner quick but tasty.

Sheet-Pan breaded Tilapia

Like always to make cleaning easier, I like to use nonstick aluminum foil or parchment paper to layer it on top of the sheet pan. I only include two tilapia in the recipe, but it is very easy to double up the recipe.

Sheet Pan Breaded Tilapia Veggies

Serve: 2

Ingredient

  • 2 Tilapia fillet
  • 1 pound brussel sprout
  • 1 bell pepper
  • 1 medium-size red onion
  • 2 medium size sweet potato
  • 1/2 cup breadcrumb
  • 2 tsp garlic powder
  • salt
  • Freshly cracked black pepper
  • 1 tbsp oil

Direction

  • Preheat oven to 425° F
  • Sprinkle salt on tilapia, set aside for 15 minutes
  • Slice the brussel sprout, bell pepper and onion.
  • Peel the sweet potato, cut it cube
  • In a bowl, mix breadcrumb with garlic powder, coat the tilapia with the breadcrumb
  • Arrange all the veggies on the sheet pan, sprinkle salt, freshly crack black pepper and drizzle it with oil.
  • Put the breaded tilapia on the sheet pan.
  • Bake it for 15 minutes, flip it then bake it for more 15 minutes, until all veggies and the fish cook. Serve.

With sheet pan cooking, I feel like serving food similar like barbeque, because the veggies get some nice charred from roasting but way better taste than stir frying the veggies.

You can make this sheet pan cooking for meal prep on Sunday for weekday lunch, or just prepare all the veggies, cut it up, put in the ziplock bag or container, keep it in the fridge for weekday cooking, or even for simple Sunday dinner.

sheet pan breaded tilapia veggies

If you have a chance to make this sheet pan recipe, write a comment, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest.

Potato Cake

potato cake (1)

I grew up eating this potato cake. My mom always made this, and I often sneaked to the dining table just to grabbed one or two of this potato cake before dinner time.

Now I live in a different country with my little family, I saw variety of potato cakes here, and all taste good. With this recipe I share here, I use the yellow potato. I fried the potato first before mashed it, to reduce the water content. If you use boiled mashed potato, please let it cool down first uncovered before mix it with other ingredients.

potato cakeThe whisked egg white is for coating the potato cake before fry it as it will make the potato cake crispy on the outside.

Potato cake

Serve: 4

Ingredient

  • 3 medium-sized potatoes
  • 1 whole egg
  • 1 egg yolk
  • 2 tbsp chopped parsley
  • 1 shallot, minced
  • 2 tbsp chopped green onion
  • 1 tsp white pepper powder
  • half tsp nutmeg powder
  • 1 and a half tsp salt
  • 3 egg white
  • oil for frying

Direction

  • Peel the potatoes cut into one-inch cube.
  • In a medium sized wok or frying pan, put enough oil to fry the potatoes over medium heat.
  • Add the potatoes, fry it until soft, turn the heat off, mashed the potato and set aside, let it cool down.
  • In a mixing bowl, put the mashed potato, add minced shallot, parsley, green onion, nutmeg, salt, white pepper, whole egg and egg yolk. Mix it until well blended.
  • In a bowl whisk the egg white until foamy.
  • Shape the potato cake into round shape. set aside.
  • You can use the same frying pan with the same oil, add more oil if needed to fry the potato cake, I did shallow fry for this, not a deep fry, turn the stove into medium heat.
  • When the oil is hot enough, dip the potato cake into whisked egg white, fry it for 2 minutes flip it then fry it again for another 2 minutes until golden brown on both sides.
  • Put the cooked potato cake on the paper towel to drain the excess oil, turn the heat off.

You can serve this potato cake on its own for quick breakfast using leftover mashed potato from the day before, for lunch box prep, or for dinner served with beef stew.

Potato cake (2)

If you have a chance to make this potato cake, write a comment, rate it, take a picture and post it, tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest.

 

Avocado Chocolate Smoothie

Avocado Sunflower Chocolate Smoothie

Avocado with chocolate, it is seriously a perfect pair. Sometimes I crave chocolate in the morning, but I don’t want to miss my favorite morning smoothie that has to be avocado.

So, here I gather my favorite ingredient and they are stapled in my pantry. I use unpasteurized white honey I got it from local farmer market, three kilograms honey last me very long time, I use it for baking, smoothie, tea, salad dressing, it also helps me fight a sore throat. But feel free to use any kind of honey you like or even agave syrup is an excellent choice for the sweetener.

I didn’t taste the avocado on this smoothie, it is more into nutty and chocolatey taste on it, and of course, it is a creamy smoothie.

Avocado Sunflower chocolate smoothie

Ingredient

  • 1 medium size avocado, pitted
  • 2 tsp cocoa powder
  • 2 tsp honey
  • 2 tsp sunflower butter
  • 1 and a half cups dairy-free milk

Direction

  • Put all ingredient in the blender, process until all blended and smooth, serve.

This smoothie is very filling, it sure fills me up all the way pass lunch time actually. If using refrigerated dairy free milk, this smoothie would be a good alternative for a milkshake. I am for sure will add this to the list for the summer treat, when everyone here wants some cold drink for a treat.

AVOCADO SUNFLOWER SMOOTHIE

If you have a chance to make this chocolatey smoothie, write a comment, rate it, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest.

 

Scrambled Tofu With Kale

scramble tofu with kale (1)

Think about making a scramble for breakfast always make me excited. Because it is very easy to make, of course. But how about scramble with a twist, instead of the regular egg scramble with hash brown, let’s make tofu scramble with roasted sweet potato. I know some people turning their nose when they heard word tofu, but actually, tofu is an excellent choice of protein.

Now we have tofu, then how about scramble tofu with kale. Simple recipe but full of protein and calcium. Pair it with roasted sweet potato, with a dash of smoked paprika. This is turning into a simple meal full of fiber, calcium, and protein. It will be ready in 35 minutes with minimum preparation, I absolutely love this recipe. To be honest, I love this tofu scramble better than egg scramble.

If you don’t eat spicy, just omit the hot chili powder. And if you don’t eat tofu then feel free to use egg for this recipe.

To make it ready in short 35 minutes, preheat the oven while you cutting up the sweet potato. Then prepare the ingredient for tofu scramble and cook it while the sweet potato is in the oven.

Roasted sweet potato

Serve: 2

Ingredient

  • 2 medium-size sweet potato
  • 1 tsp smoked paprika powder
  • 1 tsp hot chili powder (optional)
  • 2 tbsp oil
  • 1 tsp salt

Direction:

  • Preheat oven to 400° F
  • Peel the sweet potatoes, cut it about 1 inch thick cubes.
  • On the baking sheet, layered parchment paper, put the potatoes and all ingredients, toss it together.
  • Bake it for 15 minutes, flip it then bake for another 15 minutes.

scramble tofu with kale.

Scrambled tofu with kale

Serve: 2

Ingredient

  • 1 block tofu, crumbled
  • 1 bunch of kale
  • 1 medium size shallot
  • 3 garlic cloves
  • Salt and fresh cracked black pepper
  • 1 tbsp oil

Direction

  • Slice the shallot, mince the garlic, remove the stem of the kale, cut the leaves into pieces.
  • Heat the oil in a medium size pan, add shallot, cook it until soft, add garlic and tofu, stir-fry until tofu has a little bit golden color, add kale, stir-fry until kale soft.
  • Sprinkle salt and pepper
  • Serve it with avocado wedge (optional).

While this meal is quick and easy to prepare for breakfast, this is also great for lunch box prep, and perfect to serve for dinner with meatless meal choice.

scrambled tofu with kale

If you have a chance to make this recipe, write a comment, rate it, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you like this simple meal as much as I do.

Avocado Pineapple Smoothies

Avocado pineapple smoothiesMorning smoothies don’t have to be complicated to make. All you need just your favorite blender and the creamy base ingredient for smoothies. I am a huge fan of avocado. So, most of my smoothies have the creaminess consistency from avocado. If you don’t like avocado, not to worry, this fruit is so versatile, you can add any other ingredient with it, so you won’t taste the avocado on your smoothies, but it is actually there adding the creaminess and nutrients on your smoothies.

Coconut water is a great source of potassium, and it is an excellent choice to quench your thirst if you don’t like to drink water only. Therefore, this smoothie has a high potassium from coconut water and avocado itself, also high in fiber just like all kind of smoothies recipes.

Avocado Pineapple smoothies

Avocado pineapple smoothies

Serve: 1

Ingredient

  • 1 medium size avocado, pitted
  • 1 cup cut-up pineapple
  • 1 and a half cups coconut water
  • 1 cup spinach

Direction

  • Put all ingredients in the blender, process until well blended and smooth. Serve.

There you go, it only takes five minutes or less to get this smoothie ready to serve.

If you have a chance to make this fresh smoothie, write a comment, rate it, take a picture, post it, and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest. I would like to know if you enjoy this fresh smoothie as much as I do.