Friday Night Dinner

There is something I love about cooking dinner just for myself on Friday night. I’m not sure why, but it just feels like a treat. Tonight’s selection was super yummy! I’ve been trying to cook fish more. It’s such a low point selection and super yummy and filling. I recently got a bag of frozen tilapia filets at Sam’s. So now it’s time to experiment!

Tonight’s experiment was a pesto tilapia served with a maltagliata pesto and caramelized vidalia onion pasta and a grilled watermelon salad with a balsamic reduction and blue cheese. 

Baked Pesto Tilapia
4 frozen tilapia filets
2 tbsp pesto (I got mine from Sam’s, you could also make your own)
olive oil cooking spray

Preheat oven to 425. Rinse frozen filet and place each on a foil lined olive oil cooking spray sprayed baking sheet. Lightly salt each side (I used kosher). Spoon 1/2 tbsp of pesto on each filet and rub on the top. Bake for 15-17 minutes. Fish should flake when ready. 

4 oz tilapia filet is 2 pts, 1/2 tbsp of pesto is 1 pt. 3 points per 4 oz filet! Not bad.

Maltagliata Pesto & Caramelized Vidalia Onion Pasta
Okay, so I totally made up this pasta and the name. I bought lasagna noodles but had no intention of making lasagna. I wanted to experiment with them. So through some google searching I found out the term for poorly cut past is maltagliata pasta. It was for sure poorly cut by me! I boiled it like normal then sliced them in half down the middle (hamburger fold) and then in half again (hot dog fold). And viola… maltagliata pasta!

1 pkgs of whole wheat pasta of your choosing (I used lasagna and wanted a “messy” pasta, but you can use anything! Just don’t call it maltagliata hehe)
8 tbsp pesto
1-2 vidalia onions
minced garlic (optional)
olive oil spray 
1/2 cup of water or chicken stock

Prepare your pasta per package directions. Never ever forget to salt your pasta water! It’s the only chance you get to season the pasta. If you use lasagna and want to make a maltagliata, cut it to your liking. I wanted thick noodles, but you could cut it even smaller. While you’re cutting up your pasta (or while it’s boiling if you aren’t cutting it), place thinly sliced vidalia onion in a heated and olive oil cooking spray sprayed pan. I sliced my vidalia on the thin blade of my mandolin. I used one but next time I’d probably use two bc I LOVE sweet caramelized onions. Let the onions get nice and limp. If the pan starts to get to dry add more cooking spray. Cook them to a caramel/tan color. I also sauteed them with some minced garlic. This is optional since pesto already has garlic in it, but I never mind garlic. As long as I’m single anyway, hehe. I added the pasta and tossed it with the onions then began adding the pesto 1 tbsp at a time, tossing and coating the pasta in each layer. Once I had half the pesto added, I added about 1/2 cup of water (could use chicken stock). I added the rest and let it cook down until the liquid was gone. Top with Parmesan and serve!

1 cup is 7 points. 

Grilled Watermelon Salad
I roughly used this recipe. I grilled mine on my grill/panini maker. I used olive oil cooking spray instead of olive oil. My one suggestion is be sure that your slices are thick enough so they don’t cook too much. Mine got a little to limp. I liked the bits that still had the crunch. I used blue cheese instead of goat cheese, and not nearly 1 cup. I just sprinkled a bit on each salad. The balsamic reduction was my favorite! So easy. You litterally just reduce balsamic until its a syrup. It’s actually sweet! I want this on every salad! I also served mine atop romaine and not spicy salad greens (A. it’s what I have and B. it’s what I prefer). 

The only points you count are for whatever cheese you use!

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