2 Milestone in 1 day.

So many of you are facebook friends of mine, so you know what this is already about. But I figured I would show a few before and current pictures. Because for honestly without the pictures I probably wouldn't believe it.

My first milestone is today marks 20 months of No fast food. By no fast food, I mean if you can drive thru to get it it's off limits. People have asked me if I go into places. I don't. Before I ever started this journey to lose 100+ lbs. I ate fast food 2 times a day at minimum. I can not even count the number of times that I stopped at multiple places to get food for 1 meal. Just because I wanted a taco from taco bell and french fries from McDonalds..

A lot of people have asked "Why not just make better choices, they offer them"... and here lies the problem. I would always go with the intentions of ordering less food, or something healthier. Get to the little box to order, and go with my "old favorites"... which is what got me to 100 lbs overweight. So for me complete avoidance is easier. No it wasn't always easy. Those first few months I thought about going so many times. But after that, I figured I'd gone all that time, why not go another month and another... and that has turned into 20 months. Don't get me wrong, I do eat out. But it's going to be Subway, or a sit down place. B/C I know that the sandwich I love (and have eaten at least 1 a week for 20 months) is a good choice. Also, If I'm going to go to a sit down place, then it's usually with Michael and we share something.

As for my 2nd Milestone. I finally hit my 80 lbs gone. It has taken me almost 4 months to lose 5 lbs (can you say PLATEAU). I'm not sure what finally gave up the ghost this week. It might be that I quit buying diet cokes. So I only get it 1 a week (when I get Subway) or if we go out to dinner. Or if it's that I'm actually cutting back on how much I workout... I know your scratching your head, thinking. How can you quit working out and lose weight. Well I think part of my problem is that I like to workout so much, that I don't compensate my body with food to refuel it. So my weight loss might have stalled out. Who knows, but I just hope that it keeps up.

So now for some photos..... I know that's why you've let me ramble on for so long.

This was on our Honeymoon in June 2004. Probably at my heaviest.

This was at my friend Erin's wedding. Loved that dress, just not on me. (thanks erin, I borrowed it).

Left is the day I joined WW. Right is me today! Excuse me, but does anyone actually start to see my collarbones (who knew).

Left is the day I joined WW, Right is me today.

Meatloaf Muffins and S'more Pie

Yes that is a weird combination but I would say a completely kid friendly meal. We found the Meatloaf Muffins on Aimee's Adventures. Anyone who is trying to lose weight should check out her site, she's lost like 140+ lbs and has a TON of recipes on her site. That is where we found the Mexican meatball subs. Everything we've tried off her site has been awesome including these muffins. They are perfectly portioned, and just a great version of meatloaf.

As for the S'more pie, if you guys remember I had wanted to do a S'more Pie for Michael's birthday in May, but I ended up doing cupcakes. Well apparently Tiffany at EatatHomeCooks must have read my mind, because she made up this recipe, and just reading the recipe my mouth was watering!!! So tonight I am doing a S'more Pie.

please ignore the "seasoned" look of my muffin tin. It has been good to me.

Meatloaf Muffins (makes 12 muffins)

WW pts: 4 pts a muffin

1 lb Extra lean ground beef or Ground Turkey

1 small Zucchini, unpeeled and shredded

1 egg

1 cup Ore Ida hasbrowns, Frozen (I used 1 small potato shredded)

1/2 cup Fat Free Shredded Cheese

1/2 package of Stop Top Seasoned Stuffing mix

1/4 reduced Fat Parmesan cheese

1/2 tsp minced garlic

1 tsp Worcestershire Sauce

1/4 cup Ketchup

1/2 medium onion diced

Preheat the oven to 350 degrees. Mix all the ingredients together. Divide evenly into 12 sprayed Muffin tins (I used a 1/3 cup measuring cup). Bake 30-40 minutes or until done.

You could make these into hamburgers and they would be good, just patty them out, and grill or bake.

S'more Pie (makes 8 servings)

WW pts: 4 pts a slice

Reduced fat graham cracker crust

1 box Chocolate cook and serve pudding mix (I used the instant)

1/4 cup Nutella

1/2 cup Marshmallow fluff

3/4 cup Mini Marshmallows

Make the pudding according to the directions. While it cools put a layer of the marshmallow fluff in the bottom of the pan (we both had problems with the crust crumbling-so just be gentle). Spread Nutella over Marshmallow fluff. Pour Pudding over nutella. And let cool 10 minutes. Sprinkle the mini marshmallows over the top, so all the pudding is covered. Put the pie under the broiler just until the marshmallows toast. Watch it so it doesn't burn. Cool the pie and cover and refrigerate.

My Lemon Pepper Chicken

We had Chicken and vegetables on the menu for tonight. But I didn't put down how I wanted to cook it, so I decided I wanted Lemon Pepper chicken, but something a little different. So I made up this recipe, and it's definitely a keeper for us.

Lemon Pepper Chicken (makes 2 servings)

WW pts: 4 pts a serving (2 drumsticks)

4 Chicken drumsticks, skin removed

1/4 cup Lemon juice

2 tsp lemon pepper seasoning

1 tsp pepper

1 Tbsp Garlic, minced

2 tsp Olive oil

2 Tbsp Cornstarch

Heat oven to 350 degrees. In a shallow pan, spray with PAM. In a small bowl add lemon juice, lemon pepper, garlic and pepper together. Then whisk in olive oil to combine. Then whisk in Cornstarch. Place chicken drumsticks into shallow pan, and spoon lemon pepper mix over chicken drumsticks. Cook for 30 minutes, turn over and spoon lemon pepper mixture that is on the bottom of the pan onto the drumsticks. Then finish cooking about 20 minutes or until no longer pink in the center.

We served it with fresh Squash and Zucchini and Brussel sprouts. The cornstarch is what makes my recipe different than any that I've found. It makes the "marinade" more of a gravy, with out all the extra calories!!

Surprise dinner.

I love when your cleaning out the freezer and find something that you didn't know you had. Ok so that applies to anything in life. Money in your pocket, cute shoes in your closet, chocolate in the freezer. But today it was a chunk of ham that we had over Christmas 09.. Yes I realize that is sad, but who cares. It was still edible.

So I decided to make a Ham and Potato casserole. Get rid of 2 things at once, since I had some "older" potatoes sitting in the cupboard. I forgot how good a simple dish like this is.

Ham & Potato Casserole (makes 6 servings)

WW pts: 4 pts a serving

2 Tbsp light butter

1/2 medium onion, diced

3 Tbsp whole wheat flour

1 tsp Pepper

2 1/2 cups fat free milk

5 medium potatoes, sliced

2 cups ham, visible fat cut off, cut into chunks

Heat oven to 350 degrees. Grease the bottom of a casserole dish with PAM. Melt butter in a saucepan, then cook onion 3-5 minutes. Stir in flour, pepper. Cook stirring constantly until smooth. Remove from heat. Add milk. Return to heat, bring to boiling, stirring constantly for 1 minute.

Slice potatoes and ham, them mix together in the bottom of casserole dish. Then pour milk mixture over ham and potatoes. Cover with foil and place in oven for 30 minutes. Then remove foil and cook for 1 hour or until Potatoes are tender.

We made green beans to go with the casserole.

*The only thing that might have made it better was maybe some velveeta melted into the milk mixture to make it "cheesy"... but I didn't have any on hand.

Chicken & Spinach Enchilada Soup

I found this recipe in a cookbook that I had gotten from the library. Somehow I always forget that huge stash of cookbook the library has. But while I was there last time, I ran into that section and found a couple that I flipped through. This one did not disappoint, it was light but filling, if that makes sense.

Chicken & Spinach Enchilada Soup (makes 4 servings)

WW pts: 4.5 pts a serving

2 tsp Olive Oil

1 lb boneless chicken breast, diced into 3/4 inch cubes (2 breasts is what I used)

1/2 medium onion dices

2 cups fat free low sodium chicken broth

1 1/2 cup fat free milk

1- 10.5 ounce can low fat cream of chicken soup

1- 10 ounce frozen chopped spinach, thawed & squeezed dry

1/2 tsp Chili powder

1/2 tsp ground cumin

1/4 cup Shredded cheddar cheese (I used full fat, but it might be less pts for low-fat or ff)

Heat a large non-stick saucepan over medium high heat. Pour the oil into the saucepan and swirl to coat. Cook Chicken 6-8 minutes or until no longer pink in the center. Add onion and cook for 3-4 minutes.

Stir in broth, milk, soup, spinach, cumin and chili powder. Bring to a boil over high heat. Reduce the heat and simmer uncovered for 6-8 minutes. To serve, ladle the soup into the bowls and sprinkle with the cheese.

We made a cheese quesadilla and split it between Michael and I. All in all this one is a keeper, and the only thing I could think to do different was to add a can of Rotel, or some more Chili Powder.

Crock Pot Lasagna!!

I'm sitting here typing this with the smell of lasagna wafting through the house. And all I can think is... I still have hours before it's going to be ready. YUM and torture all rolled into one giant crockpot. I got this recipe from a coupon book from Proctor and Gamble a few years ago. Who would have thought that such a great recipe would come from a free coupon book. But hey, I got a great dinner recipe, and great coupons out of the deal. So I'll take it. Plus it's super easy to put together.

Crock Pot Lasagna: makes 6 servings

WW pts: 8 pts.

Cooking Spray (PAM)

1 lb ground lean turkey (or beef), cooked and drained

1 28 ounce can tomato sauce (you can use a jar of spaghetti sauce if you want instead of tomatoes)

2- 15 ounce can diced tomatoes no salt added

1/2 box no-boil lasagna noodles, gently broken in half

2 cloves of garlic minced

1 cup fat free ricotta cheese (or ff cottage cheese)

1/4 tsp dried oregano

1/4 tsp dried basil

1/2 cup onion, diced

2 cups Mozzarella

1/4 cup Parmesan Cheese

Grease the inside of the crock pot with the PAM. Combine beef, sauce, garlic, spices and onion in a medium size bowl and mix well. Then combine the ricotta and mozzarella in a small bowl, stirring to combine well.

In the crock pot, layer sauce, noodles, then ricotta mixture, repeating. Your top layer should end up sauce. I think we had 2 full layers, then topped with sauce. Sprinkle parmesan cheese on top.

Cover and cook on low for 3-4 hours. then serve.

Good but disappointing.

We had another one of Eatathomecooks.com recipes. It was a Rotini with Grilled Zucchini and Chicken. I'm not sure what I did differently but ours had a lot more sauce than I think it was supposed to. I probably could have cut the sauce recipe in 1/2 again and still had enough. But it was good and creamy, and I LOVED the Gorgonzola cheese in the sauce. The disappointing part is that it was 20 pts for 1 serving... I know some people don't get that for their whole daily allowance. I even used fat free whatever I could... so I'm stumped as to why it was so high... But here is what I did. You can click the link to the right to find her original recipe.

I also changed the name to something a little shorter for my sake.

Gorgonzola Chicken Penne (makes 2 servings)

WW pts: 20 pts. (ouch)

2 Chicken breast

2 small Zucchini, diced

2 Tbsp, light butter

4 ounce Penne (It's all I had)

1 cup Fat free half and half, warmed (I did it in the microwave for 30 seconds)

4 ounce Gorgonzola cheese

1 cup Parmesan cheese

1 Tbsp, minced Garlic

1 large tomato diced

Slice chicken into small strips and saute until done. Add diced Zucchini and saute them until they are tender. Remove the chicken and zucchini from pan, then add butter and let melt. Add garlic to melted butter, and saute for a minute. Slowly whisk in Half and half. Stir that for few minutes. While the sauce is going, cook pasta according to package directions.

Then add the cheese to the sauce and stir to melt both cheeses. When cheese is all melted, add the chicken and penne, and diced tomato to the sauce, stir to coat. And serve immediately.

I think next time I would make a little more pasta, and break it into 4 servings instead of 2. Maybe that would bring the points down. Luckily my week started today... so I have all week and a triathlon Saturday to work these 20 pts off!!!!

Too much heat.

There is a double meaning to that.... I'm tired of the heat. Plain and simple. Heat indexes of 100+ need to disappear. It's just not enjoyable to go from 100+ degrees to thunderstorms that scare my toddler.

Then comes the accident of sprinkle Cayenne pepper on your fish, while trying to talk to a toddler.... Hot Fish. woops. We still ate it, and believe it or not, it ended up pretty good with our salad with crumbled Gorgonzola Cheese. The cheese in the salad made it a little cooler and creamy and salty bite.

Tell me if you can see the Cayenne Pepper in the photo... so I obviously had to name it:

Cayenne Tilapia (makes 2- 3 ounce filets)

WW pts: 1.5 per filet

2- 3 ounce Tilapia filets (most portion size suggests 4 but the frozen once we bought were 3)

Crushed Cayenne Pepper

Black Pepper

Cumin

PAM

Preheat the oven to 375. For each fish, tear out a 9 inch-ish square of aluminum foil. Then spray the center with PAM. Place fish in center of foil where you just sprayed. Sprinkle with spices (taking caution with the Cayenne). Fold foil over fish, then fold in the ends to seal the packets. Bake for 30 minutes or until the fish flaky when broken with a fork.

* Like I said before we served it with a salad with Tomatoes, Gorgonzola Cheese crumbles and Fat Free Ranch. And Green beans. So our whole dinner was 5.5 pts. I'm actually pretty full from this meal!!!

Improvise.

All today I had been thinking we were having the Bean Soup recipe that I love so much. Then around 4:30, I went to start making it and realized I never bought a can of black beans... Not sure why I didn't. So we went from having Bean Soup (which will be carried over for next week). We decided to make pancakes, and thanks to Michael for the suggestion of throwing in some blueberries.... we had a delicious "breakfast" for dinner.

It's not very often that I actually get to post Will's dinner, but this kid loved the pancakes tonight, and told me so (which I think was a first). So I had to take a picture of his plate, well what was left after 2 1/2 pancakes.

Then after I took a picture of his plate, he realized that he had pancake left and finished them off too. Not to bad, considering he refuses to eat a whole blueberry. But shove it in a pancake and this kid thinks I'm superwoman in the kitchen!!!

So here was our pancakes. Melt in your mouth, light, and fluffy. And not overly sweet.

Blueberry Pancakes (makes 13- 5 inch pancakes)

WW pts: 2 pts. a pancake

2 cups Heart Healthy Bisquick pancake mix

2/3 cup fat free milk

2/3 cup water

2 Tbsp Egg beaters

2/3 Frozen Blueberries, thawed and chopped up in food processor

Whisk together everything but the Blueberries. In a food processor, or chopper. Chop up blueberries, then drain as much juice as you can from them. Then stir them into the batter.

Using a 1/4 cup measuring cup. Ladle pancake mix onto the pan, when bubble start appearing on the pancake batter, the pancakes are ready to flip.

We had fresh fruit and a scrambled egg & salsa (for some protein) with the pancakes.

Perciatelli all' Amatriciana

I know it's a crazy name. And from the recipe it's just a simple pasta dish... I guess they just had to get all fancy with the name. Oh well. I did have to substitute and adjust the recipe. One day I swear I'm going to splurge and actually buy the real pancetta that recipes call for, and not go cheap and just use regular bacon. I liked this dish because it wasn't a "heavy" pasta dish that some can be. And of course with my love of mozzarella cheese, I had to fight not to want throw a couple tablespoons on the top and melt it in the oven (which I think would have topped this dish off). But it's good either way. I might just call it Bacon Tomato Penne next time.

Perciatelli all' Amatriciana (makes 4 servings)

WW pts: 5 pts. a serving

1 Tbsp Olive oil

1 medium onion, chopped finely

4 oz. Pancetta (I used Turkey bacon b/c it's what I had)

1/4 to 1/2 tsp crushed red pepper flakes

1/2 cup dry white wine (I used chicken broth b/c we didn't have the wine)

1 -28 oz. can of diced tomatoes, no salt added

1/4 tsp salt

6 oz. whole wheat penne noodles (it called for Perciatelli, but I only had penne)

1/3 cup grated parmesan or Pecorino Romano cheese.

Bring a large pot of water to boil.

Meanwhile heat oil in a large, deep skillet over medium heat. Add onion, bacon and red pepper flakes. Saute 10 minutes or until onion and bacon are golden.

Pour in wine (broth) and bring to a boil, stir in tomatoes and salt,. Bring sauce to a boil, lower heat, and simmer stirring occasionally.

When sauce has simmered for 10 minutes add pasta to boiling water and cook according to directions. Reserve 1/2 cup of pasta water.

Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat, stir in cheese and reserved pasta water and toss well. Serve immediately with extra cheese.

I made a side salad so we could have some extra veggies for the day!!

Missing in action.

That is where I have been. We had Eggplant Parmesan, Smoke Boston Butt and Cajun Ratatouille and all have had so many leftovers that I haven't had a reason to cook for a few day!!! And I've had scrumptious leftovers for my lunches!!!

I do have to admit something. Last night my Mother-in-law called and asked if we wanted to go to 5 guys Burgers and Fries... so since we hadn't been out yet for the month of August... we decided sure we'd go and get some of their yummy fries... Which was funny because Tuesday at the gym the girls in the daycare and I were talking about good burgers, and 2 of us agreed 5 guys was A.W.E.S.O.M.E. But the one girl "L". asked if I had ever tried the Malt vinegar on the fries there... and I thought about it. NOPE never heard that one, I mean I see the bottles on the counters next to the ketchup dispenser, but never thought about putting it on my fries. So last night while I was there... I decided to actually try it, since she strongly suggested it. And YEP. they were even better. I can't explain exactly how, but they just did. My In-laws even agreed, although Michael wasn't a fan, but he doesn't like the Malt vinegar flavor anyways so no big shocker there. So next time you step into a 5 guys. You have to try the Malt vinegar sprinkled on your fries.

The downside to 5 guys. Even getting the little hamburger with fresh veggies... It's an 11 pt. hamburger.. and a 1/2 order of their fries is 7 pts. So basically I spent most of my daily pts. on 1 dinner. But luckily WW gives you the weekly pt. allowance that was dipped into. But it was so worth it!!! Will even ate a few fries, which surprised me.

Now onto a little chuckle from Will:

Today after lunch, Will was playing with his cars in the living room, so I snuck downstairs to check my e-mail. Yes, I'm a bad parent and don't sit in viewing sight of my child 24 hours a day. But he's a good kid, and has never gotten into stuff that he's not supposed to, he get so engrossed in his cars sometimes I don't think he even notices when I leave the room. So back to the story... I'm downstairs on the computer and I hear him come to the stairs and this is how it went...

W: "Momma, whatcha doin down der?"

Me: "Checking my e-mail."

W: Ohhh Okay.

M: "Will, what are you doin?"

W: "I'm gonna come down and see you"

M: Okay

About 2 seconds later I see my little brown headed boy pop his head around the corner of the door and smile... and all he says is Boo... It cracked me up. When did my little boy learn how to carry on a full conversation, and I understand him. It was beyond sweet, and shortly after that, he went to take a nap, where he slept for 2 1/2 hours.... yep. It's been a great day!!!

Another newbie.

I have now had to add another 3 ring binder to my kitchen... full of all the new recipes that I've found online, ripped out of magazines, and gotten in the mail. So tonight since we had fish on the menu, I thought I would flip through my binder and poof I found this recipe that I've had for a while, but never tried.... and wow am I sorry I hadn't tried it sooner.

Baked Tilapia with Corn and Tomatoes (makes 2 Fillets)

WW pts: 2 points per fillet package

2 cups frozen whole kernel corn, thawed

1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with garlic

1/2 chopped onion

1/2 tsp dill weed

1/2 tsp salt

1/2 tsp cumin

2 Tilapia fillets, thawed

1/2 tsp pepper

Preheat oven to 425 degrees. Combine corn, drained tomatoes, onion, dill, cumin and pepper in a small bowl. For each packet, lay two sheets of regular foil on top of each other. Place about 1/4 of mixture on the foil, then place tilapia on top, then top with 1/4 of mixture. Bring up short sides of foil packet and double fold the top. Place packets on baking sheets and bake for 20-30 minutes until the fish is flaky. Once the fillets are done, I put the contents of the packets on a bed of brown rice.

I also had some steamed broccoli. So our whole meal was 5 pts and it was really good. We will be keeping this recipe!!

Iheartfaces Challenge Week 32: Surprise

When I saw this weeks challenge theme, I knew exactly which photo I had that had to go into this week's challenge.

For my little William who loves trains. We were given tickets to take him on a real train ride. So when that first train whistle blew this is what he looked like, well actually for the entire train ride. William was so excited, jumping up and down every time he heard that train whistle blow.

Check out more Surprise entries at:

An Oldie but goodie!!

I love this recipe that we had. We actually had it last night, but we had my In-laws over for dinner, so I forgot to post the recipe, and forgot to get a picture of the whole dish. So for this recipe you are going to have to accept a picture of some of the leftovers and a day late....

Besides all that, it's a great easy recipe, and REALLY budget friendly. Which in my book makes it even better. I wish I could remember where I found it, but it's been so long. The recipe itself says to serve over rice, but we never do. B/C it's usually enough by itself with a salad.

Sausage and 3 Bean Bake (makes 8 servings)

WW pts: 7 pts a serving

1-2 links of Kielbasa (I used smoked Turkey sausage by Erich this time)

1 onion, diced

1- 15 oz can great northern beans, drained and rinsed

1- 15 oz can low sodium pinto beans, drained and rinsed

1- 15 oz can red kidney beans, drained and rinsed

1 cup water

1/2 cup ketchup

2 tbsp spicy brown mustard

1 tbsp brown sugar

1/2 cup shredded cheddar cheese

Preheat the Oven to 375 degrees. Spray a 9x13 pan with PAM. Slice kielbasa and onion. Then saute in a pan until the onions are slightly caramelized. Add beans to pan. Mix water, ketchup, mustard and brown sugar together. Pour mixture into beans, kielbasa mix. Stir together.

Then pour whole mixture into the baking pan, sprinkle with cheese and bake 30-45 minutes.

Remove it from oven and let stand for 5-10 minutes, so the sauce will thicken.

This recipe is usually better the next day, b/c the sauce will thicken up even more and just makes it yummier.

Monte Cristo... and not the Count of.

Has anyone ever seen that movie: The Count of Monte Cristo... I love it. It's one of those, I've seen dozens of times, but still watch it anytime it's on. Not sure why. It's definitely not the normal type of movie that I would choose.

Basic plotline: James Caviezel plays Edmond D. who is falsely imprisoned by his jealous friends where he meets an old priest in prison. After escaping, he go on a hunt for hidden treasure that the priest talked about, after finding it, he uses the new fortune to get revenge on his enemies.

All of this brings me to my topic for tonight. I found a WW sandwich for a Monte Cristo, which made me think of the movie. I've never had a Monte Cristo sandwich before, but have seen them on T.V. from different cooking shows. It sounded interesting so we decided to add it to our menu for the week.

Monte Cristo Sandwich (makes 2 sandwich)

WW pts: 6 pts. per sandwich.

4 slices whole wheat bread

2 oz Pepperjack cheese (it called for some expensive cheese, so I went with this and it was good and A LOT cheaper)

4 oz. Shaved Turkey (I usually get it sliced fresh as the deli counter, so I know exactly how much we have, and we don't have to worry about leftover meat in the fridge)

Brown Mustard

1 egg, beaten

Heat a skillet and spray with PAM. Take the bread, put dijon mustard on sandwich. Then layer the cheese and turkey. Combine bread to make sandwich. Then dip in beaten egg and put in hot skillet. Flip gently until done, then serve immediately.

*I added a slice of tomato, b/c we have like 14 tomatoes (not exaggerating). Next time I would probably toast the bread before making the sandwich, b/c the bread was so fresh that it was almost a little soggy.

We served it with potato fries (baked in the oven) and a side salad.

Crock pot Tilapia... who woulda thought.

I certainly wouldn't have thought of putting fish in aluminum foil and in the crock pot. But thanks to Eat at home cooks.com... we tried it. And it was surprisingly good. I did notice that 2 of the pieces sauce was a little thinner than mine, but the one I had was A.W.E.S.O.M.E. it was something different, but I'm thinking you could do it in the oven in the Aluminum foil quicker. But since I'm at home I put the fillets in there frozen and let them go. And a great point bargain! Our whole dinner was 4.5 pts... which if you can see from our plate, was a lot of food.

Crockpot Tilapia (makes 4 Tilapia fillets)

WW pt: 3 pts per Fillet

4 pieces Tilapia (thaw if your going to do oven, or you can do frozen for crockpot)

1/4 cup light mayo

1/3 cup Cheddar cheese

2 Tbsp Parmesan Cheese

3 Tbsp Lemon Juice

sprinkle of salt and pepper

Mix everything but Tilapia in a bowl. Then get four sheets to place Tilapia in. Spread a spoonful of mixture on the A. foil, then place Tilapia, then another spoonful on top. Fold the A. foil up like a little pouch. Repeat with remaining fillets. Then if you are going to do it in the crockpot, place them in there, and turn on low for 3-4 hours. If you do it in the oven, I would think 375 degrees for 30 minutes would work.

We served it with Broccoli, Summer Squash (from our garden) and a small potato. Fresh, delicious meal. The only thing that would make that meal better... would be to have a scoop of ice cream for dessert.... Ho Hum.... probably a good thing I don't have any ice cream in the house.