Oven Baked Fish Sticks

I really don't enjoy frozen fish sticks. Besides the fact that frozen fishsticks are not yummy, they are also processed and are higher in bad fats and also contain preservatives and additives. Ever since I saw Jamie Oliver talk about how chicken nuggets are made (blender of skin, fat, odds and ends, resulting in gross pink stuff - see video here: http://www.youtube.com/watch?v=XKSoiDtdi9s) I haven't wanted to eat any sort of nugget or fish stick or anything that isn't fresh cuts of meat. So, I ran across this recipe from kalynskitchen that uses fresh fish like Tilapia for a breaded and oven baked fish stick. I know my son who is the world's pickiest eater actually likes fish sticks, so I thought I would give this a go. This is my version of this family friendly dinner using a yeast free alternative to breadcrumbs. You could also substitute with ground Chex or a Gluten Free cereal for a Gluten Free version.

Oven Baked Fish Sticks (Yeast Free)
adapted from kalynskitchen

1 # fresh tilapia
2 cups Publix Greenwise Flax Flakes
1/2 cup sliced almonds
1 tsp. Old Bay Spice
1/2 tsp. lemon pepper seasoning.
1/2 tsp. salt
pepper to taste
1 egg
1 Tbs. mayo (I used garlic herb mayo because I had some from BOGO's to use up)
splash of water
Pam Cooking Spray

In your food processor or mini prep add cereal, almonds and seasonings and process until about the consistency of panko breadcrumbs. In small bowl whisk egg, mayo and splash of water. Cut fresh tilapia into strips and dredge the strips into the egg mixture, and then the breadcrumb mixture. Place on well greased cookie sheet (I grease the pan with Pam ). Bake at 400 degrees about 6-7 minutes, then flip and bake for an additional 6-7 minutes or until fish is flakey. Serve with steamed rice with broccoli and cauliflower along with tarter sauce or ketchup.

Yam and Millet Cakes- Potential Freezer Vegetarian Meal

I was walking through Whole Foods this weekend and looked at their prepared foods to discover Millet Cakes. I was intrigued. I love "cakes" like my Black-eyed Pea Cakes, Crab Cakes and more so I figured I would try my hand at this concept. So, I came up with this recipe and while I think next time I make it I'll tweak it a bit I really enjoy the flavor and texture of it. I also think that if these were flash frozen before cooking they would make a great Freezer Meal! It is so hard to find really tasty and unique vegetarian freezer meals. I served my cakes over spinach, added a pinch of chopped pecans and a drizzle of raspberry vinaigrette for a very yummy and easy meal!

Yam and Millet Cakes:
1 Tbs EVOO
1 cup Millet
2 cups chicken broth

2 yams peeled, cooked and smashed
1 small onion, diced
2 cloves garlic, minced
1 tbs fresh chopped basil
1 tbs fresh chopped oregano
1 carrot, peeled and shredded
1/4 c shredded Parmesan cheese
salt and pepper to taste

Preheat oven to 350.
Add EVOO to sauce pan over medium heat. Add the millet and toast. Add two cups broth and bring to a boil. Reduce heat, stir once and cover the pot. Allow to cook covered for 35 minutes.
Combine remaining ingredients in a mixing bowl. Check seasonings (there is no egg so feel free to taste away) and then add cooked millet. Make sure the mixture is well combined and then scoop with cookie or ice cream scoop onto greased cookie sheet and place in the preheated oven. Bake for 20 minutes or until golden.

Freezer method:
Before baking, flash freeze the patties by placing the cookie sheet in the freezer. When frozen, place the patties into a Ziploc bag and seal. Freeze until use. Thaw completely in fridge the morning you need them for dinner. This recipe makes 9 good sized patties, for three meals I'd make two batches.

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