10 oz raw tilapia (should yield one 7-oz cooked serving)
    3 cups (1 small bunch) fresh spinach
    1 cup (2 small 2-2/5”) canned tomatoes, diced

      (to reduce sodium content, use “no salt” canned tomatoes or fresh tomatoes)
    2 tsp olive oil or canola oil
    ¾ tsp paprika
    ¼ tsp red pepper flakes
    ¼ tsp garlic powder
    ½ tsp hot sauce
Preheat oven to 350° F. Combine paprika, red pepper flakes, garlic powder, and hot sauce. Brush olive oil over fish. Coat fish with seasoning mixture. Lay tilapia flat in a baking pan. Drain juice from canned tomatoes; place tomatoes on top of tilapia. Tear spinach into bite-sized pieces; place around tilapia in pan. Bake 30 minutes or until tilapia can be easily flaked with a fork and is opaque.

Healthy Recipes

  1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked  shrimp use 1-1/3    lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
3   8-oz packages of House Tofu Shirataki brand angel hair noodles
1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
 ½ cup (1 small 2-½” x 2”) green peppers, chopped
 2 Tbsp olive oil
 1 Tbsp lime juice
 1 clove garlic, pressed

 Seasoning blend:
    ¼ tsp salt or salt substitute
    ¼ tsp ground black pepper
    ¼ tsp cayenne pepper
    ¼ tsp dried parsley flakes
    ¼ tsp garlic powder
    ¼ tsp paprika
    1/8 tsp dried thyme
    1/8 tsp onion powder

If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices
in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium
heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers,
and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers
3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes
or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.

Serving Memphis, Cordova, & Surrounding Areas