Squash Lasagna and Salmon

Squash Lasagna

Sorry for the double post here, you guys. I forgot to take pics of dinner from last night. (what?!) Such a fail!

Anyway, the Squash Lasagna has amazing potential and was over all quite good. I'd do it a little differently next time, though. It calls for frozen squash puree. I didn't buy this because I have a whole peck of frozen squash and zucchini in the freezer. I figured I would thaw that, throw them in the blender and puree them myself. Well, my blender stinks (just bought a new one yesterday, thank you very much!) so I had some puree and some big solid chunks. I figured this wouldn't matter but the large pieces ended up being quite bitter. I don't know why. I'll definitely make this again but with puree all the way... or fresh vegetables.

What may surprise you is that it is a slow cooker recipe and a really easy one at that. Thank you Real Simple for making it delicious! Here is a link to the recipe.

Salmon

Tonight's salmon turned into tilapia. We eat a lot of salmon and talapia in this house and the main recipe is interchangeable. We usually do it on the grill but tonight I put it all in a baking dish and tested that out. For the grill you would make foil packets for individual servings. I like it better this way because you get more juices which is fabulous when you serve it over rice!

Here is what our dinner entailed of tonight. You can do this with any fish and any vegetables. That's how we roll! It is such a healthy dish and an easy way to add fish into your diet. It's also great it you have a lot of vegetables in the house you need to use before they go bad!

Ingredients:

2 tilapia fillets
1 green pepper
1 red pepper
broccoli
cauliflower
cabbage
Old Bay Seasoning
Mrs. Dash Sun Dried Tomato seasons
brown rice

Preheat over to 400
Spray baking dish with cooking spray and  put fish in the bottom
Cover with vegetables
Season (make sure some gets on the fish, too!)
Cook for 15 minutes or until the fish is flaky

Serve over rice and enjoy!