(1) Tahitian Fruit Salad >> Ingredients :- > 1 fresh pineapple, peeled and cubed > 1 medium mango, peeled and cubed > 1 medium papaya, peeled, seeded and cubed > 3 large navel oranges, peeled and sectioned > 2 cups halved fresh stwaratiey > 4 medium kiwifruit, peeled and sliced > 2 medium ripe bananas, peeled and sliced > 1 cup green grapes, halved > 1/2 cup sweetened shredded coconut > 1/4 cup lemon juice > 3 teaspoons vanilla extract > 1 teaspoon honey TOPPING : - > 1 package (8 ounces) cream cheese, soft > 1 jar (7 ounces) marshmallow creme > 1 teaspoon vanilla extract > 1/2 cup chopped pistachios 2022 Fast Weight lose Authentic Supplement Reviews | Only Today Offers 67% Off + 3 Bonuses | Must Read Before Buy. 100% Money Back Guarantee | Free Shipping Today | Today Discounted Sale. Directions :- > In a large bowl, combine the first nine ingredients. > In a small bowl, whsk t
(3) Blackened Tilapia with Zucchini Noodles >>
Ingredients :-
> 2 large zucchini (about 1-1/2 pounds)
> 1-1/2 teaspoons ground cumin
> 3/4 teaspoon salt, divided
> 1/2 teaspoon smoked paprika
> 1/2 teaspoon pepper
> 1/4 tsp garlic powder
> 4 tilapia fillets (6 ounces each)
> 2 teaspoons olive oil
> 2 garlic cloves, minced
> 1 cup pica de gallo
> 1-1/2 teaspoons ground cumin
> 3/4 teaspoon salt, divided
> 1/2 teaspoon smoked paprika
> 1/2 teaspoon pepper
> 1/4 tsp garlic powder
> 4 tilapia fillets (6 ounces each)
> 2 teaspoons olive oil
> 2 garlic cloves, minced
> 1 cup pica de gallo
Directions :-
> Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
> Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tipley.
> In a large nonstick skillet, heat oil over medium-high heat.
> In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.
> In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook).
> Sprinkle with remaining salt. Serve with tilapia and pico de gallo.
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