Rosemarried Talapia

Hi and welcome to my newest blog! It should have been called OH NO! Deb's in the Kitchen, because it's never a pretty site when I'm done. However, if you like to clean up, I am accepting applications!!!

I made some deliciousness tonight, so I thought, "if I ever want to eat this again, I better write down what I did", hehehhe. There you have it... the history of my blog!

Alright.... let me stop typing before I forget what I made....

Let's call it...ummm

ROSEMARRIED TALAPIA

1 can corn

1/2 onion (chopped)

1/2 red bell pepper (chopped)

1/2 green bell pepper (chopped)

1/2 cup yellow squash (chopped)

fresh rosemary (2- 4 1/2 inch branches whole)

Sauté all the above with grapeola grape seed oil, add salt, white pepper & paprika. When onion and peppers are tender it is ready.

Add 5 talapia fillets, salt them also.

Cook at medium to low heat. Fish cooks fast!

So so so good!!! Enjoy!

Oh yeah... what's dinner without dessert? Right! I made these amazing Carrot Cake Cupcakes, that melt in your mouth. Don't worry, this is the easiest thing you've ever made. I cheated, and you can cheat too!!! I used a box of Carrot Cake mix however it called for 3 eggs and 1/2 cup of oil, and i didn't use either or. If you want to make this super fluffy treat, that is low fat here's what you'll need:

FLUFFY CARROT DELIGHT

1 Betty Crocker Carrot Cake mix

1 cup water

4 egg whites

1/2 cup applesauce (I used one with no sugar)

Pour into cupcake pan. Bake @ 350

Well, there you have it! Do yourself a favor and make these fluffy delights... you will love them!

Until next time!