Chicken Enchilada Casserole


3 cooked chicken breasts, shredded (I used 2 large cans of chicken to cut down on time)
2 cups minute rice
3 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) black beans
1 cup cheddar, shredded
1 cup Monterey Jack or pepper jack cheese, shredded
1 can (11 oz) corn kernel, drained
salt and ground black pepper to taste

sour cream and/or cilantro to garnish (optional)


Cook the rice as directed.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, corn, black beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Garnish with chopped cilantro and/or sour cream and serve warm.

Adapted from JoCooks


Lindy's Easy Meatloaf

This is my mother-in-law's recipe and it's the easiest and most tasty I've ever made! If you're looking for a flavorful meatloaf... this is it!


1 1/2 lbs ground beef
1 slice of bread ripped into small pieces (or 1 cup of bread crumbs)
1 medium onion, chopped
8 oz tomato sauce
1 egg, beaten
1 1/2 tsp salt
1/4 tsp pepper

Sauce to cover meatloaf

1/4 C water
2 tbsp mustard
2 tbsp apple cider vinegar
2 tbsp brown sugar or molasses


Mix all meatloaf ingredients together and shape in a greased cake pan (it won't cook well or fit the topping in a loaf pan). Mix together sauce and pour it all over the meatloaf. Bake at 350 for 1 hour and 15 minutes, basting meat with sauce every 20 minutes or so. Enjoy!

Turkey & Sweet Potato Skillet


2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp clove garlic, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of chili pepper
½ cup shredded mozzarella cheese
Fresh parsley for garnishing


In a skillet, heat olive oil over medium high heat.
Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.
Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.
When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.

When the cheese melts, remove from the oven and garnish with green onions.

Original recipe found here

Sweet Potato Hash & Avocado Sauce


The sauce:
1 avocado, skin and seed removed
⅓ cup fat-free plain Greek yogurt
1 clove garlic, minced
1 lime, juiced
2 tbsp minced cilantro
2 tbsp water
½ tsp salt
¼ tsp ground pepper
The potatoes:
1¼ lbs sweet potatoes, peeled and cut into ½-inch dice
¾ lb. russet potatoes, peeled and cut into ½-inch dice
1 tbsp olive oil
2 garlic cloves, minced
½ tsp salt
¾ cup black beans (cooked)
4 strips cooked bacon
¼ cup minced cilantro


The sauce:
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
The potatoes:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
Add garlic and cook for 1 minute, stirring frequently.
Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
Stir in the black beans, bacon and cilantro.

Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.

Original recipe found here.

Chicken and Veggie Bake

-Skinless chicken breasts chopped into 2 inch cubes
-1/2 cup chicken broth
-1 lb red potatoes chopped into 2 inch cubes (you can do sweet potatoes instead, but you’ll have to extend the cooking time to an hour)
-1/2 bunch asparagus, trimmed and cut into 1 inch pieces.
-Red and yellow peppers sliced into 1 inch pieces.
-1 onion sliced
-1/3 cup fresh basil
-4 garlic cloves sliced thin
-1.5 tbsp Olive Oil
-1 tsp fresh chopped rosemary
-Ground pepper to taste
*Optional: Carrots can be added. 2 large or 1/2 cup of baby cut carrots


Preheat oven to 400 degrees and add chicken, potatoes, veggies, basil, garlic, chicken broth and olive oil (I mix it in a bowl first so it’s all evenly seasoned). Sprinkle with rosemary add pepper if desired. Bake for approximately 45 minutes, turning occasionally, until tender! ENJOY!

Original recipe found here


Cheddar Burger and Veggie Packet

1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

Original recipe here

"Healthified" Beef Stroganoff

1 lb lean ground beef
1 cup chopped onion (1 large)
1 teaspoon finely chopped garlic
2 cups beef broth
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 jar (4 oz) mushrooms (I left these out, so they can be optional)
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles

1. Brown ground beef with onion and garlic in skillet; drain grease and return to stove.
2. Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles. ENJOY!

Adapted from original recipe here.


Homefried Kielbasa and Sweet Potato

I love this recipe! It's become a weekly staple in our house. We've recently started using sweet potatoes in place of regular potatoes wherever we can and this is one of those recipes that I swapped it out for. I hope you love it as much as we do!


1 tbsp coconut oil
14-16 oz kielbasa of your choice
1-2 large sweet potatoes
1 small chopped onion
1-2 tsp minced garlic (based on your preference)
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp oregano


1. Peel and chop your sweet potatoes into bite sized pieces. The bigger they are, the longer they will have to cook, so keep that in mind.
2. Chop your onion. Once this is done, throw the potatoes, onion, and garlic into your medium-high pan with your melted oil. You can replace the coconut oil with whatever you have on hand, but I love the flavor (and health benefits!) the coconut oil gives the potatoes.
3. Once the potatoes have started to absorb some of the oil, add the paprika, salt and oregano. Mix well in the pan.
4. Slice the kielbasa. If you have a lot of potatoes, it's best to cut each slice in half to distribute the meat further... but it's all your preference.
5. Turn down the head to medium/medium-low. Continue stirring the ingredients in the pan until your potatoes are soft and the meat has browned some. I sometimes cover the pan with a lid on a low setting to let the potatoes soften a bit more with a few stirs in between.
6. Serve hot and Enjoy!

Adapted and changed from here.


Feta Roasted Asparagus


1 3⁄4 lb (up to 2) fresh crisp asparagus
1⁄4 cup olive oil
4 clove garlic, minced
1 tsp lemon zest
1⁄2 tsp dried oregano
1⁄4 tsp red pepper flakes
1 kosher salt, (to taste)
1 black pepper, freshly ground (to taste)
1 tbsp (up to 2) fresh Italian parsley, chopped
3 oz (up to 4) feta cheese, crumbled
1 lemon, juiced, no seeds


1. Preheat oven to 400F.
2. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
3. Bend asparagus gently until it breaks at a natural point and discard ends.
4. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
5. Season asparagus with salt and pepper.
6. Sprinkle asparagus with crumbled feta cheese.
7. Roast at 400F for 12 minutes or until cooked to your liking.
8. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
9. Serve hot.

Original recipe found here

Creamy Grape and Pecan Salad

I have a potluck to attend tonight and needed something new to bring. The theme is "Summer Salads" and everyone is to bring their favorite... but it seems like everyone always brings the same few things. I wanted to branch out and I found this beauty! I hope you like it!


2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz) package of cream cheese, softened
1 cup sour cream
3 tablespoons sugar
2 teaspoons vanilla
3 tablespoons brown sugar
3 tablespoons chopped pecans


1. In a large mixing bowl, beat together the cream cheese and sour cream until smooth. Add sugar and vanilla until well blended.
2. Add grapes and toss to coat. Refrigerate until serving. Top with brown sugar and pecans before serving. Enjoy!

Original recipe found here.


Crockpot Chicken, Potatoes and Green Beans

I've seen a similar recipe to this floating around pinterest, but it used a crazy amount of butter. This not only tastes great, but is seasoned nicely without the nasty fats! 

  • 1.5- 2lbs Boneless Skinless Chicken Breasts
  • ½ lb. fresh green beans, trimmed (about 2.5 cups)
  • 1.25 lb. diced red potatoes (about 4 cups)
  • ⅓ cup FRESH lemon juice
  • ¼ cup olive oil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. onion powder
  • 2 garlic cloves, minced

  1. Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
  2. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.
  3. Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.

Original recipe found here


Thai Peanut "Noodle" Bowl

So sorry we’ve been absent from the blog for… years! I decided to pick it back up since I’ve found several recipes that are now staples at our house that needed to be shared. Tonight, however, we tried something totally new and it was great! So without further ado… how to cook a spaghetti squash in your crockpot and make an easy, tasty meal without heating up your entire kitchen this summer!

1 Small Spaghetti Squash (About 3-5 lbs.)
2 C. Water
2 C. Broccoli, Steamed
1/2 Batch Prepared Skinny Peanut Dressing (Below)
1 Tbsp. Sesame Seeds
Optional/Suggested Toppings:
Chopped Peanuts
Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)

Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low. The squash will turn brownish and kind of dingy while cooking, but don't let that scare you. The insides are perfectly perfect! 
Once done, remove the squash from the crock pot and set aside to cool for 10-20 minutes. Discard the water. This would be a good time to prepare your dressing or broccoli! 
After the squash has cooled, cut it in half and scoop out the seeds and pulp. It should all come out pretty easily. Mine even separated from the meat of the squash on it's own. With the pulp removed, use a fork to shred the insides into spaghetti like noodles. Feel free to get all the way down to the flesh of the squash. 
Place the 'noodles' into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing (below), 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy! 


1 1/2 Tbsp. Light Brown Sugar, Packed
3 Tbsp. Vegetable Oil
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Reduced Sodium Soy Sauce
2 Tbsp. PB2, 1 Serving Prepared
1 Tbsp. Ginger Root, Grated
2 Garlic Cloves, Minced
1 Tsp. Sesame Oil
1/2 Tsp. Salt
1/2 Tsp. Sriracha (Optional)
1/2 Tsp. Sesame Seeds (Optional)

Mix all ingredients together in a small bowl until well blended.

Original recipe found here!


Gingerbread Tiramisu

1 box Gingerbread Cake & Cookie Mix, 14.5 oz
2 pkg Cream Cheese, softened, 8 oz. each
¼ cup Plus 1 T. Powdered Sugar, divided
2 tsp Vanilla Extract
2 cups Frozen Whipped Topping, thawed
½ cup Strong Coffee or Coffee Flavored Liqueur
1 tsp Ground Cinnamon


Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with nonstick baking spray then coat with flour. Prepare cake batter according to package directions. Pour into prepared pan. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Let cool. Cut cake in half, forming 2 (10 x 7.5 inch) pieces. Cut each half lengthwise into 1 inch strips; set aside. In a large bowl, beat cream cheese, 1/4 cup powdered sugar and vanilla at medium speed with mixer until smooth. Fold in whipped topping. In bottom of 13 x 9 inch baking dish, arrange half of gingerbread strips in single layer, trimming to fit if needed. Brush coffee or liqueur evenly over gingerbread. Spread half of cream cheese mixture over top. Layer with remaining half of gingerbread strips, trimming to fit if needed, and remaining cream cheese mixture. Sprinkle with cinnamon and remaining 1 T. powdered sugar. Cover and refrigerate overnight. Makes 12 servings.

*Found on the Christmas Spirit facebook fan page


Candy Cane Snowballs

3 c. powdered sugar, divided
1 1/4 c butter, softened
2 t. vanilla (or if you’d prefer a stronger peppermint flavor, you can replace vanilla with peppermint extract)
1 egg
3 c. flour
1 T. baking powder
1/2 t. salt
3/4 c. finely crushed candy canes, divided
1/2 c. granulated sugar
2-3 T. milk

1. In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.

2. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.

3. Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.

4. While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.


Crock Pot Nacho Chicken Dinner

What you need:
4 boneless, skinless chicken breasts
1 can nacho cheese soup
1 (14.5 oz) can diced tomatoes (with juice)
1 (4 oz) can diced green chilies
1 cup dry macaroni elbows 

What to do:
Place all ingredients except macaroni in crock pot for 4 hours on high or 6-8 hours on low. Once chicken is cooked, shred it and add the cup of macaroni. Cook another 30 minutes or until noodles are to your liking. Serve and enjoy! 


Crispy Baked Sweet Potato Fries

I have been trying to find an amazing recipe for sweet potato fries for YEARS and finally found one that I absolutely LOVE thanks to Pinterest! Y'all have no idea how excited this girl is! Guilt free snacking? Yes, please!

- 2 sweet potatoes (I used 3 to feed my family of 5)
- 1 tbsps olive oil (plus a little more for brushing the parchment paper)
- Sea salt to taste
- Black pepper to taste
- Garlic powder to taste

- Pre-heat oven to 450.
- Put baking sheet in the oven to heat up by itself for about 10 minutes. This is a necessary step in getting them crispy.
- Cut sweet potatoes into thin sticks.
- Whisk together egg white, olive oil, salt, pepper and garlic powder in a bowl. Put sliced potatoes in the bowl and coat well with mixture.
- Brush a piece of parchment paper (large enough to cover the baking sheet) with olive oil.
- Put the parchment paper on top of the already-hot baking sheet. Bake for 12 minutes and then flip the fries oven with a spatula and bake for another 12 minutes (or until desired crispiness is attained).

Double Chocolate Chunk Muffins

These are seriously the absolute BEST chocolate muffins I have EVER had in my entire life. I'm talking slap-your-Grandma good! No sugar, no flour AND my kids gobbled them up? Heck yes, buddy!


1 3/4 cup oats (I used Quick Oats)
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup plain lowfat Greek yogurt
1/2 teaspoon cream of tartar (or 2 tsp. vinegar)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup hot water
1 cup sugar substitute (I used 2/3 C Agave Nectar)
1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)


  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pans with cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
  3. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
  4. Stir in HALF of the chocolate chips (set the rest aside). Pour straight from the blender (it will be very pourable!) into prepared muffin pan. Your muffin cups will be SO full, but shouldn't spill over while baking.
  5. Place muffin pan in the oven, and after TEN minutes, remove muffins from the oven (but don’t shut oven off), and top each muffin with the remaining chocolate chips.
  6. Place the muffins back in the oven and bake for an additional 5-7 minutes, or until a toothpick comes out clean.
  7. Cool muffins before removing from pan.


german pancakes or dutch babies?

As a kid my mom would make these a ton. I loved looking in the oven and watching it puff up into a gorgeous golden brown pillow of goodness. German pancakes have been my very favorite breakfast food, or like last night we have them for dinner. Fluffy, buttery, slightly crunchy german pancakes. These are my comfort food.

I know them as german pancakes, some people only recognize them as dutch babies. But whatever you call them, I can never say no.

German Pancakes

3 eggs
2 T butter
1/2 c milk
1/2 c flour
1/2 t sugar
1/2 t salt

*Optional: My mom has graded an apple in the batter to add a little special flavor. So good!

Preheat oven to 450. Place baking dish with butter in pre-heated oven until butter is melted and starting to brown. While butter is melting, whisk eggs and mix dry ingredients in a separate bowl. Whisk milk and dry ingredients into eggs alternately. Once butter is browned remove baking dish from oven and pour batter into the dish. Reduce heat to 425 and bake for 18-20 minutes. Serve immediately. Serve with, syrup, jam, powdered sugar, lemon, fresh fruit.



Cajun Chicken Pasta on the Lighter Side

This was seriously amazing! It was a huge it with my husband (he said it tasted like the cajun chicken pasta dish from TGI Friday's). The amazing thing? It's healthy! This will definitely become a recipe that becomes a regular to our menu. This could easily be made for a big crowd as well. This dish comes together rather quickly once all your vegetables are chopped.

You can make this with shrimp instead of chicken, or use a combination of both. Make this vegetarian by leaving the chicken out or replacing it with tofu and the chicken broth with vegetable broth. You can also make this gluten-free by using brown rice pasta and replacing the flour with 1 teaspoon of corn starch. Hope you enjoy!!

  • 8 ounces uncooked whole wheat linguine
  • 1 pound chicken breast strips (I already had cooked chicken in cubes in the freezer that I used)
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced (I add mushrooms and it was still amazing)
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • cooking spray


Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt (my chicken was already cooked and cubed, so I just added the seasonings to the bag and gave it a good shake).

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!


Cheesy Chicken Pot Pie Cups

This was another recipe I found thanks to Pinterest! I am in LOVE with cupcake recipes because it makes serving sizes easier to calculate since I'm trying to lose baby weight and they're less messy for an entire meal! I hope you enjoy as much as I did...

- 1 can of reduced fat biscuits (I actually was able to use TWO cans at a total of 16 biscuits)
- 1 cup cooked chicken breast, diced (I used a *large* canned chicken - no cooking!)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

*Original recipe found here


Parmesan-Crusted Fish

I'll be totally honest, this didn't go over too well with my family (their not big lemon fans), but I LOVED it! Definitely go easy on the lemon peel (a little bit goes a long way). This is such a quick and easy recipe for those busy days.

1lb cod, cut into serving pieces
2tablespoons reduced-fat mayonnaise (I used Olive Oil Mayo)
1/2teaspoon finely grated lemon peel (this much was almost too much for me, and I love lemon)
1/8teaspoon pepper
2tablespoons Italian style bread crumbs
2tablespoons grated Parmesan cheese
Lemon wedges, if desired
1.Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Place fish fillets in pan.
2.In small bowl, stir mayonnaise, lemon peel and pepper until blended. Spread over top of each fillet. In small bowl, mix bread crumbs and Parmesan cheese. Spoon evenly over mayonnaise mixture; pat crumb mixture lightly into mayonnaise.
3.Bake 12 to 15 minutes or until fish flakes easily with fork. Serve with lemon wedges.

*Recipe and picture found here: