Tilapia with a Puttanesca Relish over Parmesan Orzo

• 4 tilapia filets (or any white fish)
• 1 cup orzo
• 1 1/2 cups chicken broth
• 1/4 cup white wine
• 1 pint grape tomatoes, quartered
• 10 Kalamata olives, pitted and sliced
• 1/4 cup capers, drained
• 3 T shredded Parmesan cheese
• 2 cloves garlic
• 1 T crushed red pepper
• 1 T basil
• Salt and pepper

In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.

In a medium bowl, combine tomatoes, olives, and capers.

Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.

Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.

Top orzo with fish and salsa.

*Recipe adapted from Fitness Magazine

Black Bean, Avocado, Cucumber, and Tomato Salsa

• 1 cucumber, peeled and diced
• 2 medium tomatoes, diced
• 2 avocados, diced
• 1 15-oz can black beans, rinsed and drained
• 2 T red onion, minced
• 1 handful cilantro, minced
• 2 limes, juice of
• Lots of cayenne

Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Mashed Cauliflower and Cherry Tomatoes

• 1 bag Steamfresh garlic cauliflower
• Sliced cherry tomatoes

Cook cauliflower according to package directions.

Mash cauliflower, similar to mashing potatoes.

Add in sliced cherry tomatoes and mix.

Antipasto Skewers with Pesto Dip

• 42 cherry tomatoes
• 1 bunch fresh basil
• 8 oz mini mozzarella balls
• 8 oz marinated mushrooms
• 8 oz pepperoni
• 10 large stuffed Spanish olives

On a bamboo skewer, thread one cherry tomato, one folded basil leaf, a mozzarella ball, one mushroom, two slices of folded pepperoni, one folded basil leaf, and one Spanish olive.

Pesto Dip

• 2/3 c plain yogurt
• 1/2 c mayonnaise
• 2 garlic cloves
• 1 T red wine vinegar
• 1/3 c pesto sauce

Combine all five ingredients and stir; chill prior to serving.

*Recipe courtesy of MyRecipes.com

Roasted Green Beans and Cherry Tomatoes

• Green beans
• Cherry tomatoes
• Olive oil
• Seasoning spices

Preheat oven to 350 degrees.

Spread green beans and cherry tomatoes on cooking sheet and drizzle with olive oil and spices.

Roast at 350 degrees until vegetables are wilted (approximately 8-10 minutes).

Roasted Cherry Tomatoes

• 1 package cherry tomatoes
• 2 T olive oil
• 1 T parmesan
• Pinch of garlic salt
• Pinch of salt
• Pinch of parsley
• Pinch of basil

Spread cherry tomatoes over cooking sheet and drizzle with olive oil, parmesan, and spices. Bake at 350 degrees until tomatoes are slightly shriveled.