Last night’s healthy menu:
Tilapia filets with a lemon-garlic pepper rub
Cheese tortellini with pesto sauce
Mixed green salad with red wine vinaigrette
Fish: Rub filets with garlic-pepper salt and a light drizzle of lemon juice. Fry in a little olive oil, 5 minutes on each side.
Tortellini: I bought this from the store (Buitoni) and followed the directions on the package. Pesto was also store-bought, but Buitoni is the best tasting supermarket pesto I’ve had in a long time! Put the tortellini into boiling water for 5-7 minutes. Heat pesto in separate pot, and after draining the tortellini, mix the two together before serving.
Salad: Mixed greens are much healthier than iceberg or romaine lettuce, because the dark green and purple leaves contain more vitamins and less water. Dressing was Brianna’s brand, first time trying this flavor. Verdict: love it!
For the record: the plate looks packed because it’s the “small” plate, perfect for portion control!