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It’s a big Dill–Spicy Tilapia and Steamed Veggies

September 15, 2025January 15, 2026Anna--The Adventurer Leave a comment

It’s autumn and things are back in full swing after the joys and adventures of summer. Did you forget to set out meat to thaw or plan for a meal in advance?

This is super easy and can easily be doubled, tripled or quadzillioned into easy meals to feed yourself, a family or the group of friends that showed up at the last minute to study (because, as continuing education adults, when do we ever have time?)

I always keep some kind of frozen fish in the freezer. Usually, I buy the kind that is on sale at the local grocery store. These include buy one get one free, coupon, or club card deals. Whatever fish you may have, this recipe will work!

In the example below, it’s Tilapia fillets, skinless, boneless.

It’s super easy!

Get 1 (or 2 pieces, if they are smaller) fillet for each person, put into a skillet on medium heat with some oil (olive oil or sunflower oil is best!)

Put in frozen veggies of your choice (the California blend is seen below). Add a dash of salt, pepper, Cajun seasoning and heavy on the dry dill.Splash some lemon juice on top, let cook through for approximately 20 minutes, covered with a lid and then serve. It’s seriously that simple and it’s delicious. I like this particular dish with hot peppermint tea.

An easy breezy meal in less than 20 minutes, start to finish

Super Veggie Tiki Masala–over pasta–easy and filling

August 7, 2024October 25, 2024Anna--The Adventurer Leave a comment

1 16 oz box of Rotini Pasta, Cooked to package directions, Al Dente

8 oz, raw mushrooms, sliced

1 large Red or Yellow bell pepper, corred and sliced into thin strips

1 yellow onion, peeled and choppped small

1 Jar Tiki Masala Sauce (I really like the kind from Aldi)

1 tablespoon curry powder

1 tablespoon Coconut oil

*You can use really any vegetables you like, I just happened to use the veggies I got from a friends garden and/or on managers special

Saute veggies briefly in coconut oil with the curry powder for 5 minutes,then add the jar of Tiki Masala Sauce

Serve over hot pasta,top with Mozzerrella or Feta Crumbles

Start to finish takes about 20 minutes, great last minute meal ideas

Expanding homemade meals-homemade Thai with help

April 16, 2023Anna--The Adventurer 2 Comments

Not too many people enjoy eating the same dishes over and over and over again-especially me. So what is a girl to do? I sought out some recipes to help expand my cooking skills and meal variety. Eating out gets expensive quickly and adds to my waste line far too fast (I swim for overall benefits but also to help trim down and be more curvy!)

I purchased a jar of Thai sauce, claiming to be good for dipping and cooking and found a recipe that could use it.

Ingredients:

2 large chicken breasts, chopped and cooked in olive oil

1 medium sized onion, chunky chopped

2 dried red spicy peppers crushed up

1 small bag of frozen brocoli florets

2 Tablespoons of Thai Peanut sauace

1/4 cup slided almonds

salt and peppper

Cook the chicken in the oil, add all the other ingredients and let simmer for 20 minutes on medium low heat. Serve! Serves 3-4 people. So Yummy!

Breakfast Bowl–Using up leftovers

December 8, 2020November 8, 2020Anna--The Adventurer Leave a comment

Every now and gain we have leftovers and the question of “What’s for dinner”, sometimes both can be satisfied by coming just a few leftover ingredients.

While I am a huge fan of having breakfast for dinner, this meal can be truly served at any time of the day and be a success.

The ingredients of this breakfast bowl are easy: leftover baked potatoes, chunked and lightly fried, add leftover green beans and onion, salt and pepper and about a half dozen cracked eggs (after adding a bit of corn oil to the bottom of the pot first). Stir and simmer until it’s all the way cooked through, served with a drizzle of ketchup on top. Super yummy and it it’s inexpensive.

Portabello Salad, Super Easy-Super Filling

January 21, 2018October 5, 2020Anna--The Adventurer Leave a comment

Slice Large Portobello mushrooms in long strips, including stems/stumps. Put in a large skillet, sauté in EVOO over medium heat with one toe of garlic, thinly diced.