Firecracker Tilapia.

Tilapia was the fish that we had on the menu for tonight. But I never wrote down how I had planned on cooking it. So I winged it. Ok, I didn't really wing it. My mother in law gave me Secret Restaurant recipes for Christmas, so I flipped through it until I found a fish recipe. Which just happened to be one from Chili's. I'd never heard of it or tried it, and I didn't have all the ingredients it called for, so I did have to improvise that is why I'm claiming to have winged it.

Fire Cracker Tilapia (makes 2 filets)

WW points plus: 5 pts per serving

2 Tilapia filets (3-4 ounce each)

1 tsp olive oil

1 Tbsp garlic, minced

1 Tbsp Soy Sauce, reduced sodium

1 Tbsp Rice wine vinegar

1 Tbsp Oyster Sauce

1 tsp to 1 tbsp Chili garlic sauce (depends on how spicy you want it)

2 Tbsp Brown sugar

4 Tbsp Panko Bread crumbs

Turn Broiler in oven on Low.

In a saute pan, heat oil on medium, add garlic and saute 1 minute. In a small bowl mix Soy Sauce, Vinegar, Oyster Sauce, Chili Garlic Sauce and Brown sugar. Pour into pan with garlic. Stir until sauce thickens and is bubbly. Turn stove eye off.

On a cookie sheet covered with aluminum foil spray with PAM, then spray 1 side of Tilapia with PAM, place sprayed face down. Spray top then sprinkle with Panko crumbs. Then spoon garlic mixture over the top to cover. And place under the broiler 8-10 minutes or until the fish is flaky.

We served it with Broccoli, and I was going to do rice, but didn't have any brown rice (how did I run out of that?? eek) So instead I did a Fresh steamer bag of Broccoli, Cauliflower and Carrots in Cheese sauce.

I have to admit the fish was better than I thought it was going to be. The sauce and panko crumbs made it a little crunchy, and was a great texture to the flaky fish!!

Asparagus Stir-fry.

I'm wondering how many people are going to see the title of tonight's recipe and actually read the recipe.

This is one that I made up tonight, not knowing how it was going to turn out. Asparagus was on sale today at the store, and I couldn't pass it up. We were supposed to have Chicken and Rice with Vegetables on the menu, so I decided to try this this combo. The Tamari sauce is a more concentrated soy sauce, with less sodium. It has a great flavor and I'm almost a complete convert!! The asparagus and green beans were almost indistinguishable in texture.

Asparagus Stir-fry (makes 2 servings)

WW pts: 7 a serving

1 Tbsp Olive oil

1 Chicken Breast, diced into 1 inch chunks

1 bundle of asparagus, cut into 2 inch chunks (cut off and discard dried ends of asparagus)

2 servings instant brown rice, cooked according to package directions

1 cup frozen green beans

2 Tbsp Oyster Sauce

2 Tbsp Tamari Sauce (can substitute soy sauce)

1 tsp sugar

2 Tbsp Rice wine vinegar

1 tbsp garlic, minced

1/2 tsp chinese chile sauce (has red pepper flakes in it-so it add a little spice)

In a small pot or steamer bag, steam the green beans, then the asparagus. Set aside. In a large skillet, cook the chicken. Add the Chile sauce and garlic once chicken in almost finished cooking. While chicken is cooking, in a small dish, mix the Oyster sauce, Tamari, Sugar and Vinegar. Pour over chicken and let cook down for 2 minutes. Then add Green beans and Asparagus, stir to coat. Turn heat up to medium high, until the sauce thickens, stirring occasionally.

To serve you can mix in the rice or serve the chicken, asparagus over the rice.

Hoisin Chicken.

This was a crock pot recipe that I was going to make, until I dropped and chipped the lid to my little old crock pot, so instead I had to improvise and put the chicken into the oven. The flavor was great and falling off the bone. Oh and it was another Eatathomecooks.com recipe.

Hoisin Chicken

WW pts: 4 pts per piece

4-6 Chicken breast (I used Chicken Thighs b/c we got some on sale)

1/4 cup chicken broth, fat free

1/4 cup Honey

1/4 cup Soy Sauce (I used Low sodium)

1/4 Hoisin Sauce

In her recipe: Place chicken in crock pot and mix sauce in small bowl, pour over chicken and cook on low for 6-8 hours or high 4 hours.

I had to improvise, and just put the chicken in a baking dish, poured sauce over chicken, covered with foil, and baked in oven at 350 degrees for 1 1/2 hours.

We had it with Brown rice and frozen teriyaki vegetables.