Recently Brian started on a new workout program that involves working out to a different DVD every day while maintaining certain caloric intakes per day (he is doing T25 in case you were wondering). Since he was so supportive when I decided to try my hand at the Wild Rose Cleanse a couple years ago, I told him that I would help him out with the meals. We both like to eat pretty healthy but we both have our vices and one of the biggest ones is chips. Brian loves chip and I will eat them if he is eating them so we don’t help each other out at all when they are in the house. That was one of the hardest habits to break this past week but I am proud of him for staying so determined. His efforts are already showing too, he has already lost close to 10 pounds in a week!
We decided that the easiest way for us to make sure he sticks to his program is by writing out a weekly meal plan for dinners using some of the dinner ideas included in T25 as well as some of our own favourites. We both really enjoy tilapia and have made it a lot over the past few years. I actually introduced it to him when I first moved in as my mom used to make it all the time 😉 So when one of his recipes called for halibut we decided to use tilapia instead. The recipe was for lemon dill
halibut tilapia with couscous. I was worried that Brian wouldn’t like couscous (he hates quinoa) but we both inhaled this dinner the first time we made it it was so delicious. We added our own spin to a few things so I thought I would share this recipe as we have ate it 4 times in the last two weeks it is so good.
For the Tilapia
– 1 five pack of frozen tilapia fillets (we buy ours at Save On and it only comes in 5’s so I use the rest for lunch the next day)
– lemon pepper
– dill (I used powder)
– thinly sliced lemon for garnish
Preheat oven to 350 degrees spray a 4 x 11 pan with non-stick cooking spray. Take the thawed tilapia out of the package and rinse gently under cold water; pat dry. Place tilapia in pan and season one side with dill and lemon pepper then drizzle a little bit of olive oil on top of the fillets. Put in the oven for 25 minutes-no need to flip them at all.
For the Couscous
Follow directions on the box. Ours only take 5 minutes once the water is boiled so make sure you time it effectively.
When I made this the first time I added sauteed kale that was seasoned with paprika and cumin and mixed it into the coucous. Last night I added one raw red bell pepper and both were really tasty so just play around with it. You could leave it plain as well (that is what the recipe calls for but I wanted to add in some veggies 🙂 )
Once the fish is done, place a lemon slice on each fillet and serve with a side of couscous. This is a super easy and really fast weeknight meal that Brian and I are going crazy for right now. Let me know if you make it!