Coconut-Crusted Tilapia with Caramelized Baby Carrots

It's amazing what happens when you rummage through your cupboard. In this case, I planned on making one of my common versions of tilapia - coated in some type of ground nut. A short person (height challenged?) I hopped onto the counter and rummaged through the top shelf where I keep nuts. Before I could find what I wanted, though, I came across a bag of shredded coconut and decided to use that instead. I couldn't be happier with that decision! This tropical-flavored creation comes out perfectly, with slightly caramelized coconut coating this light fish and just a dash of spice to cut through some of the sweetness. Needless to say, I have (purposely) made this dish several times since.

I paired this with some caramelized baby carrots, also detailed below, and some Mrs. T's Pierogies. They remain one of my all-time favorites, since childhood. The meal comes together quickly and provided me with something satisfying and healthy yet also a bit different. What more could you want?

Time: 30 min

Roasted Pear-Pomegranate Salad

Divine! I have to admit, this was my first time roasting pears. I have obviously enjoyed them raw on a regular basis and have even poached them from time to time for a dessert... I have cooked them in cobblers and pies, too. Yet, somehow, I had never simply roasted a pear. This salad will change that forever. The pears were absolutely delicious. The roasting brought out the natural sweetness, caramelizing without adding sugar. I snacked on them straight from the pan and I had to stop myself to ensure there were enough to go in the salad!

I customized a little bit, but this recipe is adapted from a Wegmans recipe. You'll also note that it makes use of their own lemon vinaigrette. While I do love Wegmans and purchased this vinaigrette, you can easily make something similar on your own. Either simply dress with your favorite balsamic vinegar and olive oil or else mix in a little fresh lemon juice. No matter, simply let the pears shine and you will not be sorry.

Time: 1 hr

Tofu and Veggie Tom-Tom Stir-Fry

Tom-Tom sauce is one of my new favorites. It's absolutely delicious. If you're not familiar with it already, it's a miso-based sauce, frequently used with tofu and veggies, and is full of intense flavor from veggies, herbs, and spices. It's often quite spicy, but doesn't have to be - especially when cut with soy sauce as I do in the recipe below (I'm still not a fan of spice!)

Here, I pick and choose some of my favorite stir-fry ingredients, such as baby corn and sugar snap peas, but also throw in cauliflower. It's absolutely one of my favorite veggies, though not necessarily one that you often see in a stir-fry... but why not? If you want something more traditional, substitute baby bok choy, yu choy, shiitake mushrooms, or sliced red bell peppers. Or, go crazy and swap out these veggies for any of your other favorites! Just make sure that they're cut to about the similar size so they will cook evenly and adjust as needed so that one type of veggie doesn't get soggy and sad while another doesn't have a chance to cook.

Time: 30 min

Slow Cooker: Vegetable Enchiladas

So it's not the best picture in the world, but these warm, satisfying, and healthy enchiladas are absolutely delicious and come together super quickly. Best of all? You can mix and match, using any vegetables you like to get a variety of tastes without having to come up with original meals.

To me, the beauty of a slow cooker is little effort. If a slow cooker recipe involves a lot of prep or steps throughout the process, it defeats the purpose. I want something I can mix up in 15 minutes or less in the morning, pop into the slow cooker, and head to work. I want to come home and be able to play with my daughter, knowing that dinner is done and all I have to do is unplug and scoop. This recipe fulfills that and more. Once you realize how incredibly easy, delicious, and healthy this is, you'll be making it day after day.

Prep Time: 10 mim
Cook Time: 4 hrs

Roasted Cauliflower Rice with Cranberries and Almonds

Who doesn't love roasted cauliflower? This vegetable is delicious in all cases, but when roasted the natural sweetness comes out, caramelizing and deepening into all its richness. Don't believe me? Just ask my nearly nine-month-old daughter - it's one of her favorites! And who can ask for a better endorsement than that?

In this case, the cauliflower is "riced" and combined with slivered almonds and dried cranberries for the perfect sweet and savory blend. This might be meant as a side, but you'll be going back for seconds and thirds, making this the star of the meal.

Time: 35 min (or 25 with pre-riced cauliflower)