Broiled Tilapia Oreganata

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Broiled Tilapia Oreganata is my favorite way to make tilapia when I’m craving fish for a quick weeknight meal.

Broiled Tilapia Oreganata
This healthy broiled tilapia recipe is the best, I use it with flounder, red snapper, sole or any white flaky fish. The oreganata topping gives it a classic Italian flavor with breadcrumbs, oregano, and garlic. Broiling is a very fast and easy way to cook fish, too – done in under 10 minutes! This easy recipe has 5 ingredients, not counting salt, pepper and olive oil (ingredients everyone has on hand). For more seafood recipes, you might also like this Shrimp Oreganata if you want to try this oreganata style on other seafood.

What is tilapia oreganata?
Oreganata style is simply an oregano-breadcrumb-garlic topping for fish, shrimp, clams, and other seafood.
Is Tilapia good for you?
Tilapia is a mild tasting fish that is lean source of protein. However, because of the concerning farming practices involving tilapia in China, it is best to avoid tilapia from China and look for tilapia from other parts of the world. The best sources include fish from the United States, Canada, the Netherlands, Ecuador or Peru. Whole Foods sources their tilapia from Ecuador, you can read more about that here.
Ingredients

Oregano: No oreganata recipe is complete without oregano. Dried or fresh will work.
Tilapia: You can use fresh or frozen tilapia filets. If you use frozen, thaw them overnight in the refrigerator.
Salt and Pepper to season
Olive Oil to drizzle over the fish
Garlic: Mince two garlic cloves.
Breadcrumbs: Use whole wheat seasoned breadcrumbs for extra flavor.
Lemon wedges to serve with the fish

How to Make Tilapia Oreganata

Tilapia: Rinse the tilapia and pat it dry with paper towels. Season it with salt, pepper, and oregano and transfer it to a foil-lined sheet pan.
Topping: Top the tilapia with garlic, olive oil, and breadcrumbs.

How long do I broil tilapia?

Prep: Preheat the broiler on low and set the top rack six to eight inches from the heating element.
Broil the tilapia for six to eight minutes, depending on the thickness. It’s done when the breadcrumbs are golden brown and the fish flakes easily with a fork.

What to Serve with Tilapia Oreganata
I like to eat tilapia oreganata with roasted vegetables or a salad. Below are some ideas, including a few starchier sides to make it more filling.

How to Store Tilapia Oreganata
This fish oreganata recipe is best eaten straight out of the oven. However, cooked fish will last up to 3 days in the refrigerator. If you don’t want to microwave the leftovers, which can make your kitchen smell fishy, eat it cold over a salad.
Variations

Fish: Swap tilapia for any white fish, like snapper, cod, flounder, or sole.
Breadcrumbs: If you don’t have seasoned breadcrumbs, use regular and add dried herbs, like basil and parsley, and onion powder. You can also use seasoned gluten-free panko.

More Tilapia Recipes You’ll Love

Broiled Tilapia Oreganata 
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Broiled Tilapia Oreganata is my favorite way to make tilapia when I’m craving fish for a quick weeknight meal.

Prep: 2 minsCook: 8 minsTotal: 10 mins

Yield: 4 servings
Serving Size: 1 piece 

Ingredients
ul.wprm-advanced-list-6501 li:before {background-color: #424242;color: #ffffff;width: 22px;height: 22px;font-size: 12px;line-height: 12px;}InstructionsPreheat the broiler. Line a sheet pan with aluminum foil. Adjust the top rack 6 to 8 inches from the heating element.Rinse tilapia and pat dry with paper towels.Season the fish with salt, black pepper and oregano. Transfer to the prepared pan arranged in a single layer.Top with crushed garlic, drizzle with olive oil and sprinkle breadcrumbs. Set broiler to low and place fish on the rack. Cook until the breadcrumbs are golden brown and the fish is cooked through and flakes easily with a fork, about 6 to 8 minutes depending on the thickness (be careful not to burn). No need to turn the fish. Serve with lemon and your favorite vegetables.

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NutritionServing: 1 piece , Calories: 219 kcal, Carbohydrates: 3 g, Protein: 35 g, Fat: 7.5 g, Saturated Fat: 1.5 g, Cholesterol: 85 mg, Sodium: 301.5 mg, Fiber: 0.5 g, Sugar: 0.5 g
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Hash Brown Egg White Nests

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These tasty, protein-packed hash brown egg white nests are a great way to start your day off right, and an easy make-ahead breakfast!

Hash Brown Egg White Nests
Packed with protein and full of flavor, these Hash Brown Egg White Nests are a delicious and convenient breakfast or brunch option. I love adding ham, veggies, and cheese, but you can customize them with your favorite vegetables and herbs. They are made in individual portions, making them easy to reheat in the air fryer, oven or microwave. These nests are perfect for busy mornings because they can be made in advance.

What are Hash Brown Egg White Nests?
When I first started blogging, my friend Mary shared this recipe with me back in 2011. Since then, I’ve been making them regularly as an easy breakfast dish. They are egg white bites with a hash brown crust baked in a muffin tin.
How To Make
To create the nest, you simply mix together shredded potatoes (or frozen hash browns) and bake them. Once they are golden brown, fill the nest with a mixture of beaten egg whites and other ingredients like vegetables, cheese, and herbs. You can customize the nests with a variety of different ingredients to suit your tastes and preferences.
Helpful TipBe sure to generously spray the tin and use a non-stick muffin pan to avoid sticking.
This recipe can easily be doubled.

Make Ahead and Reheat
You can double the recipe to make ahead for meal prep.  Leftovers can be refrigerated for up to 4 days. To reheat you can follow these steps:

Preheat your oven to 350°F.
Place the nests on a baking sheet and place them in the oven.
Bake for 10-15 minutes, or until the nests are heated through and the eggs are hot.
Remove the baking sheet from the oven and let the nests cool for a few minutes before serving.

Alternatively, you can also reheat them in the air fryer or microwave. To do so, air fryer 350F 5 minutes or until heated through. For the microwave, place on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.

More Muffin Tin Eggs
More Healthy Breakfast Ideas

Hash Brown Egg White Nests
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These tasty, protein-packed hash brown egg white nests are a great way to start your day off right, and an easy make-ahead breakfast!

Prep: 10 minsCook: 35 minsTotal: 45 mins

Yield: 3 servings
Serving Size: 2 muffins

IngredientsFor the Hash brown Mix:Egg Mixture:
ul.wprm-advanced-list-202 li:before {background-color: #424242;color: #ffffff;width: 22px;height: 22px;font-size: 12px;line-height: 12px;}InstructionsPreheat oven to 375F°. Lightly spray a nonstick 6-muffin tin with oil spray. Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper. Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest. Bake 35 minutes or until golden brown and edges are crispy.While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.Remove nests from the oven when golden brown.Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

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NotesMakes 6. You can double this to make 12.
NutritionServing: 2 muffins, Calories: 134 kcal, Carbohydrates: 15 g, Protein: 13 g, Fat: 2 g, Fiber: 2 g, Sugar: 0.5 g
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Tofu Poke Bowl

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If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu.

Tofu Poke Bowl
I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are served with sushi-grade tuna, shrimp, or other raw or cooked fish and served over rice or greens with fresh vegetables and a savory or spicy sauce. While I love a classic ahi poke bowl, I wanted to develop a vegan option so vegetarians or those trying to incorporate more plant-based proteins could enjoy them too. This easy version, made with fresh garlicky-soy marinated tofu, works so well—I am sure you will love it! More tofu recipes you may enjoy are these Spicy Gochujang Tofu Bowls and Sriracha Tofu Rice Bowls.

If you’ve never tried tofu before, it’s basically a blank slate soaking up any flavors you marinate it with. This is a great beginner tofu recipe to try!
Tofu Poke Bowl Ingredients

Tofu: Drain one package of extra firm tofu.
Soy Sauce: Use reduced-sodium soy sauce or gluten-free tamari.
Garlic: Crush or finely mince four garlic cloves.
Scallions: Chop the scallions and separate the whites from the greens.
Cornstarch: Toss a half tablespoon over the tofu.
Sesame Oil for cooking the tofu in
Greens: I used mixed greens, but spinach or arugula would also be good.
Rice: Microwave frozen brown rice to save time.
Vegetables: Cucumber, avocado, shelled edamame
Sesame Seeds for garnish
Poke Bowl Sauce: Top your bowl with sriracha mayo or sriracha for an extra kick. Be sure to use egg-free mayo if you want to make this vegan.

How to prepare tofu before cooking

Dry out Tofu: It’s essential to squeeze out all the water from tofu before cooking it to get it crispy. To do so, transfer the tofu to a plate lined with paper towels or a tea towel. Then cover it with another towel, and place a heavy pan on it to press out the liquid.
Cut Tofu: Place the tofu on its side on a cutting board, and slice it in half lengthwise. Flip it back over so it’s lying flat, and cut it into 32 equal cubes. Put the cubes in an even layer in a shallow container.
Marinate Tofu: Combine the soy sauce and garlic to make the marinade, and pour half of it over the tofu, making sure all sides are covered. Marinate for at least 30 minutes.

How to Make Tofu Poke Bowls

Cucumber and Scallions: Peel and dice the cucumber and chop the scallions. Put the cucumber and scallion whites in a small bowl and toss with two tablespoons of the marinade.
Tofu: Coat the marinated tofu with the cornstarch. Heat the sesame oil in a large skillet over high heat, cook the tofu for a couple of minutes until it’s browned, and then flip. Continue flipping and cooking until all sides are browned. Toss the tofu with the remaining marinade.
Assemble the Bowls: Layer two bowls with greens, rice, edamame, avocado, tofu, and the cucumber/scallion mixture. Garnish with scallion greens, sesame seeds, and sriracha mayo if you want a spicy tofu poke bowl.

Meal Prep
Cooked tofu will last up to four days refrigerated in an airtight container. To pack the leftovers for lunch, store the tofu and rice in one container, the cucumbers, scallions, and edamame in another, and the greens in another. Wait to slice the avocado until right before eating.
Variations

Protein: If you want a more traditional poke bowl with fish, swap the tofu for tuna.
Poke Salad or Poke Bowl: I usually order my poke bowls with half brown rice and half greens, so that’s how I created this bowl. If you prefer, you can do all greens or all rice.
Rice: Sub white rice or quinoa for brown rice.
Cucumber: A regular or English cucumber will work.
Vegetables: Add shredded carrots or cabbage.
Fruit: For a little sweetness, toss in some diced mango or pineapple.
Spice: Top with fresh sliced jalapeños.
Sauce: If you don’t want a spicy sauce, drizzle your bowl with lime wedges or extra soy sauce.
Poke Bowl Toppings: Sprinkle the poke with furikake or crumbled seaweed.

More Tofu Recipes You’ll Love

Tofu Poke Bowl
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If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu.

Prep: 10 minsCook: 10 minsmarinade time: 30 minsTotal: 50 mins

Yield: 2 servings
Serving Size: 1 bowl

Ingredients
ul.wprm-advanced-list-5056 li:before {background-color: #424242;color: #ffffff;width: 22px;height: 22px;font-size: 12px;line-height: 12px;}InstructionsPlace tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.In a small measuring cup or bowl, add the soy sauce and crushed garlic.Pour ½ the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.Meanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.Sprinkle marinated tofu with the cornstarch, tossing gently to coat.In a large skillet, heat the sesame oil over high heat.  Add the tofu and cook for 2- 3 minutes, until the first side is browned.Flip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.Assemble the bowls:In 2 shallow bowls, layer each with 1 cup greens, ½ cup rice, half the edamame and cucumber/scallion mixture, 1 ounce avocado and ½ the cooked tofu.Garnish with scallion greens, sesame seeds and sriracha mayo, if using.

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Notes* if vegan, use vegan mayo mixed with sriracha.
NutritionServing: 1 bowl, Calories: 520 kcal, Carbohydrates: 47 g, Protein: 29 g, Fat: 24 g, Saturated Fat: 3 g, Sodium: 956 mg, Fiber: 12 g, Sugar: 5 g
Categories:

12 Easy Homemade Meatloaf Recipes

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If you ask me, meatloaf is one of the most underrated dinner ideas. Try these 12 Easy Meatloaf Recipes made with juicy ground turkey or lean beef and flavorful ingredients for your next family dinner.

The Healthiest Homemade Meatloaf Recipes
If you need some weeknight dinner ideas, there’s lots of inspiration here. Most of us have memories of meatloaf growing up (for better or worse!). Gone are the days of dry, flavorless meatloaf, or recipes loaded with saturated fats and sugared-up sauces. Homemade meatloaf is a wonderful way to pack in tons of lean protein, healthy vegetables, and your favorite flavors into one recipe – if you know where to start.

While many traditional meatloaf recipes might be lacking in the nutrition department, I’m sharing some of my best flavor-packed variations that are perfectly suited to a balanced diet. By trading some or all of the ground beef for leaner ground turkey, and carb-heavy fillers for veggies, you can easily cut down on added fats and calories in your favorite meatloaf recipes.
These recipes are ready to walk you through it. Just whip together the ingredients, shape, and bake. It’s that easy, and you’ll never think of meatloaf the same way again.
What Is the Secret to Moist Meatloaf?
Before we get into my favorite meatloaf recipes, here are some easy tips for making meatloaf that’s moist and tender rather than dense and dry:

Don’t Overwork the Meat: Make sure to combine the ingredients well, but don’t overwork your meat mixture. The best way to mix is to use your hands.
Add Veggies: Vegetables hold a lot of moisture. Adding grated zucchini, sweet potato or carrots to your meatloaf can help to keep them tender and juicy.
Add Sauces: Mixing in extra condiments like tomato paste, mustard, and Worcestershire sauce not only adds flavor but keeps the meatloaf moist.

How Can I Add Flavor to My Meatloaf?
Sure, there’s always salt and pepper. But don’t overlook to the potential for other spices, herbs, and seasoning blends to enhance the flavors of your meatloaf recipes. Fresh herbs like garlic, thyme, parsley, and coriander can work wonders. Then there are sauces and condiments: try adding a few dashes of Worcestershire sauce, a spoonful of ketchup or mustard, BBQ sauce, or even harissa paste for even more depth of flavor.
What Ingredient Keeps Meatloaf From Falling Apart
To hold your meatloaf together, you will need some type of binder. I use everything from oatmeal, breadcrumbs, gluten-free panko and even mashed sweet potato.
12 Best Meatloaf Recipes to Make Tonight
Who’s ready to level up some good old-fashioned meatloaf? Try these easy recipes made from lean, healthy ingredients.

1. The Best Turkey Meatloaf Recipe

My go-to homemade meatloaf recipe! I’ll never get bored of my best-ever, healthy turkey meatloaf topped with tangy Worcestershire ketchup. It’s easy to make with juicy ground turkey, aromatic onions, eggs, and breadcrumbs, and always delicious.

Get the Recipe

2. Enchilada Turkey Meatloaf 

This easy and cheesy turkey meatloaf embraces all the beloved flavors of a classic Mexican-style enchilada. It’s filled with sweet corn, black beans, cilantro, and green chilies, smothered with enchilada sauce and melty cheese.

Get the Recipe

3. Meatloaf and Brown Gravy

This classic meatloaf recipe drizzled with brown gravy always serves up cozy dinner vibes. Made with a mix of ground beef, ground turkey, and nutritious oats, it’s the ultimate comfort food that’s good for you, too.

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4. Turkey Meatloaf with Zucchini   

This juicy turkey meatloaf is packed with healthy zucchini. Not only do the extra veggies make this recipe ultra-moist and tender, but it also loads it up with additional vitamins and nutrients. Serve these slices with your favorite sides.

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5. Sweet Potato Turkey Meatloaf

My sweet potato turkey meatloaf ticks all the boxes: it’s gluten-free, dairy-free, easy, and healthy. What’s not to love? Try this fun spin on classic turkey meatloaf made with vitamin-rich, high-fiber sweet potatoes in place of breadcrumbs.

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6. Cheese Stuffed Turkey Meatloaf Recipe

If there’s one way to make a juicy homemade meatloaf that much better, it’s to fill it with melted cheese. This satisfying recipe is stuffed with cheddar and spinach, then rolled into a savory loaf that’s super tender and full of flavor.

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7. Campfire Dinner Meatloaf Foil Packets

We’ll make these aluminum foil packets when we go camping, or any other time we’re craving an easy all-in-one dinner. Made with succulent turkey meatloaf topped with BBQ sauce, cooked in foil with an easy vegetable succotash.

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10. Skillet Harissa Turkey Meatloaf

Give your meatloaf some Moroccan flair with this delicious 30-minute skillet dinner idea. Zesty harissa sauce gets worked into the meat and smothered over top for a flavorful, moist meatloaf that my family always loves.

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How To Store
Many meatloaf recipes are wonderful to make ahead and keep well for days when properly stored. Keep your leftover meatloaf airtight in the refrigerator, and reheat it either in the oven or microwave. We’ll even enjoy our leftovers cold in meatloaf sandwiches. Meatloaf can be refrigerated up to 4 days or frozen up to 3 months in an airtight container or covered with plastic wrap.
Craving More Weeknight Dinner Ideas?If you grew up eating homemade meatloaf, I hope you’ll love these healthy recipes as much as I do. For more easy dinner ideas, check out my recipe finder. I have loads more recipes to share!

La Ferme de la Ruchotte

Jan 29, ’23

Casual dining
France

With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl.

Garden to plate has been taken a step further by this 13th century farmhouse and its nonconformist chef to go on to reinterpret bourgeois haute cuisine, in a unique ingredient-first approach. Owner and chef… market gardener and breeder… Frédéric Ménager, humorously calls his farm and restaurant “paradise on earth for poultry” and calls his cooking “rustic”. Understatement lies at the heart of Ménager’s authentic and refined essentials-only style. His daily-changing lunch menus draw from his 100% organic garden and rare breeds of raised fowl.We savoured a feast: frog, veal sweetbreads, vol-au-vent with veal, veal kidneys and chicken, local cheeses and of course at this season: truffles. A warm and wonderful afternoon experience of true table service, intense flavours, select local wines and all that is authentic winter food.

Frédéric certainly holds his own at France’s prestigious chefs’ tables, with a history that includes holding the position of sous-chef at such kitchens as the three-Michelin-starred restaurant of Alain Chapel.La Ferme de La Ruchotte is open for lunch, from Wednesday to Sunday with set 5-course menu, that changes according to the farm’s bounty and special Sunday feasts (12 times per year) such as Vol-au-Vent and le Ragoût de Homard de l’Île de Sein.

Vol-au-vent with chicken, veal, veal kidney and crayfish

Vol-au-vent with chicken, veal, veal kidney and crayfish

Frédéric Ménager

La Ferme de la Ruchotte

Liver “cake” in crayfish bisque

Veal quenelle

Winter vegetables

Sweetbreads

Vol-au-vent with chicken, veal, veal kidney and crayfish

Crêpes Suzette