LOADED TURKEY & VEGGIE LASAGNA

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MEET YOUR HOME CHEF LADY PORSHEA WILKINS


"I love cooking because I love creating.  Turning raw ingredients into something beautiful and flavorful inspires me.  I learned how to cook from the heart just like my grandmother.  No measuring, no cookbooks just me, my kitchen and her spirit in my ear."

Italian Herb Roasted Tilapia + Stewed Tomatoes

Turn a handful of ingredients into something flavorful! 

Prep Time:10 Min Cook Time:30 Min Total Time:40 Min
Serves 3
Ingredients
  • 6 Tilapia Filets
  • 1 14.5 oz can Hunts Diced Fire Roasted Stewed Tomatoes
  • 1 14.5 oz can Hunts Diced Basil, Garlic & Oregano Stewed Tomatoes
  • 4 Cloves of garlic
  • 2 TBS Italian Seasoning
  • 2 TBS Poultry & Seafood Seasoning
  • 1 TBS Black pepper
  • 1 TBS Salt
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In a 13x9 Baking dish pour in 1 can of the stewed tomatoes, and half of all the seasonings and garlic.
  3. Lay Tilapia filet in a single layer on top of the tomato mixture.
  4. Top with the other half of seasonings.
  5. Use remaining can of stewed tomatoes to cover fillets.
  6. Place in oven and bake for 25 minutes.
  7. Broil on high for an additional 5 minutes.
  8. Serve with rice or avocado for low carb option and enjoy!
 

Fire Cracker Cauliflower Bites

Prep Time:15 Min Cook Time:30 Min Total Time:40 Min
Serves 6
Ingredients

  • 1 Head of Cauliflower
  • 1 Bottle of Louisiana Style hot sauce
  • 1 Cup of Sriracha
  • 1/2 Cup of Extra Virgin Olive Oil
  • 2 TBS of Garlic Powder
  • 2 TBS of Chicken Poultry Rub
  • 1 TBS of Black Pepper
  • 2 Cups of Quinoa Flour or Panko Bread Crumbs
Instructions
  1. Preheat Oven to 425 degrees F.
  2. Carefully cut Cauliflower into medium sized florets.
  3. Flour Prep: Combine quinoa flour, 1 TBS of garlic, 1 TBS of chicken poultry rub, 1/2 TBS of black pepper in a bowl, whisk to combine then transfer to a gallon size zip lock bag.
  4. Fire Cracker Sauce: Combine hot sauce, sriracha, EVOO, 1 TBS of garlic, 1 TBS of chicken poultry rub, 1/2 TBS of black pepper in a gallon size zip lock bag and squeeze bottom of bag to combine.
  5. Place cauliflower in flour mixture and toss to coat. Tap off excess and place in fire cracker sauce to "drown". Make sure every part of the floret is covered in sauce.
  6. Place in one layer on a baking sheet.
  7. Put in oven until caramelized and crisp.
Notes
Tip: Use parchment paper or foil with non-stick cooking spray for easy clean up.

LET'S GROW
TOGETHER