1 tablespoon extra-virgin olive oil
2 cups refrigerated diced potatoes with onions
1/3 cup water
6 pitted kalamata (or black) olives
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 1/2 lb tilapia (cod, snapper, or sole) fillets; thawed
1 lemon, for juice
1 (14.5-oz) can herb/garlic diced tomatoes
1/4 cup crumbled tomato/basil feta cheese
- Place oil in large sauté pan, then add potatoes and water. Cover, then cook and stir on medium-high 5–6 minutes or until potatoes are tender and water is absorbed. Chop olives coarsely.
- Reduce heat to medium. Arrange potatoes evenly into a single layer; sprinkle with olives, salt, and pepper. Place fish, darker side up, on potatoes. Squeeze lemon for juice (1 tablespoon) over fish.
- Drain tomatoes thoroughly, pressing tightly to remove as much liquid as possible. Spread tomatoes over fish and sprinkle with feta cheese, then cover; cook 4–6 minutes, without turning or stirring, until fish is 145°F and opaque and flakes easily.
- Reduce heat to low and remove cover; cook 1–2 more minutes to allow any extra liquid to evaporate. Serve.
1 (10.75-oz) frozen all-butter pound cake
4 Bartlett pears
1 tablespoon sugar
2 (1-oz) squares white baking chocolate
4 oz prepared vanilla pudding
1/4 cup heavy whipping cream
6 oz fresh raspberries
- Cut pound cake evenly into six slices and place on dessert plates. Peel pears and remove core; cut into bite-size pieces.
- Place pears in microwave-safe bowl, sprinkle with sugar, and cover; microwave on HIGH for 4 minutes or until tender. Let stand 5 minutes.
- Place white chocolate, pudding, and cream in second microwave-safe bowl. Microwave on HIGH for 2 minutes or until hot. Let stand 3 minutes; then stir until smooth.
- Drain pears, just before serving, and spoon over cake slices. Pour sauce over pears; top with raspberries and serve.