Super Simple 30-Minute Menus
Dill-icious Tilapia with Shrimp
(Menu 18)
Asparagus and Portabella Mushroom Medley
Raspberry Pecan Salad with Cranberries

This is absolutely fantastic! There’s no fishy after taste at all. This recipe is totally a God inspired thing...and I give Him full credit for it! The thought of using dill pickle juice to bake the fish and shrimp simply came to me. Before testing this idea I doubted it would be good, but I gave it a try anyway, because as the “cookbook lady” using ordinary ingredients in creative ways to create extraordinary recipes is a gift God uses through me. This is one of those inspired recipes that is so fantastic it literally shocked me at how fantastic it is! 

If you are the least bit hesitant to try this, yet you like dill, then I want to encourage you to set aside your fears because without a shadow of a doubt I know 100% you are absolutely-positively going to like it for sure! 
Dill-icious Tilapia with Shrimp
Calories: 175 (15% fat); Fat: 3g; Cholesterol: 132mg; Carbohydrate: 0g; Dietary Fiber: 0g; Protein: 36g; Sodium: 326mg; Diabetic Exchanges: 5 very lean meat
Yield: 6 (5-ounces cooked fish)

2

pounds Tilapia fish (frozen is fine, but thaw first)

1

cup dill pickle juice
18 raw, peeled, and deveined shrimp (30-40 per pound) 1 teaspoon Old Bay Seasoning
1/2 teaspoon dried dill weed    
Asparagus and Portabella Mushroom Medley
Calories: 49 (0% fat); Fat: 0g; Cholesterol: 0mg; Carbohydrate: 10g; Dietary Fiber: 4g; Protein: 4g; Sodium: 172mg; Diabetic Exchanges: 2 vegetable
Yield: 6 (1/2-cup) servings

1

(6 ounce) portabella mushroom, cut into thin slices vertically

2

pounds fresh asparagus, with ends trimmed off
1/2 of a large red onion, sliced into rings and separated 1 tablespoon imitation butter flavored sprinkles
1/2 teaspoon garlic salt    
Raspberry Pecan Salad with Cranberries
Calories: 93 (19% fat); Fat: 2g; Cholesterol: 3mg; Carbohydrate: 16g; Dietary Fiber: 3g; Protein: 4g; Sodium: 480mg; Diabetic Exchanges: 1 other carbohydrate, 1/2 lean meat
Yield: 6 (1-2/3 cup) servings

2

(11-ounce) spring mix salad greens (10 cups)

3

tablespoons fat-free feta cheese crumbles, finely crumbled
1-1/2 tablespoons 30% less fat bacon pieces 1/4 cup dried cranberries
1-1/2 tablespoons pecans, finely chopped 3/4 cup fat-free Raspberry Pecan Salad Dressing
1/2 cup fat-free Italian flavored croutons    

DIRECTIONS 

Set timer for 30 minutes to begin.

30 minutes before dinner, preheat oven to 450 degrees.
Spray a jelly-roll pan with non-fat cooking spray. Arrange 2-pounds Tilapia fish on prepared jelly-roll pan. Pour 1-cup dill pickle juice over fish. Arrange shrimp on top of fish. Sprinkle the fish and shrimp with 1-teaspoon Old Bay Seasoning and 1/2-teaspoon dried dill weed. Spray shrimp and fish with non-fat cooking spray cover with aluminum foil and bake on the middle rack in the preheated oven at 450-degrees for 25 minutes or until fish flakes easily with a fork.
20 minutes before dinner, start cooking the Asparagus and Portabella Mushroom Medley by placing in a large sauce pan with 1-inch of water in the bottom of the saucepan: 1 (6-ounce) portabella mushroom, cut into thin slices vertically; 2-pounds fresh asparagus, with ends trimmed off; and 1/2 of a large red onion, sliced into rings and separated. Bring the water to a boil. Cover and turn off the heat. Let the vegetables steam in the hot saucepan on the hot burner until dinner is ready.
10 minutes before dinner, start making Raspberry Pecan Salad with Cranberries by tossing together in a large salad bowl: 2 (11-ounce) spring mix salad greens (10 cups), 3-tablespoons fat-free feta cheese crumbles, finely crumbled; 1 1/2-tablespoons 30% less fat bacon pieces, 1/4-cup dried cranberries, 1 1/2-tablespoons finely chopped pecans, and 3/4-cup fat-free Raspberry Pecan Salad dressing until well mixed. Sprinkle the top of the salad with 1/2-cup fat-free Italian flavored croutons and place the salad on the dinner table.
3 minutes before dinner, drain the water from the Asparagus and Portabella Mushroom Medley and sprinkle lightly with 1-tablespoon imitation butter flavored sprinkles and 1/2-teaspoon garlic salt, then put on the dinner table.
1 minute before dinner, place fish and shrimp on serving platter and place on the dinner table.
Supplies List
• Timer
• Jelly-roll pan
• Non-fat cooking spray
• Aluminum foil
• Large sauce pan
• Large salad bowl
• Serving platter
Grocery List
Fresh Fruits and Vegetables
1 (6-ounce) portabella mushroom
2 pounds fresh asparagus
1/2 of a large red onion
2 (11-ounce) spring mix salad greens (10 cups)
Staple Items
1/4 cup dried cranberries
Meats
2 pounds Tilapia fish 
18 raw, peeled & deveined shrimp (30 -40 per pound)
Dairy
1 package fat-free feta cheese crumbles, finely crumbled
 (only 3-tablespoons needed)
Seasonings/Condiments
1 jar dill pickle juice (only 1-cup needed)
1 teaspoon Old Bay Seasoning
1/2 teaspoon dried dill weed
1 tablespoon imitation butter flavored sprinkles
1/2 teaspoon garlic salt
1 bottle fat-free Raspberry Pecan Salad dressing (only 3/4-cup needed)
Other
1 package 30% less fat bacon pieces (only 1 1/2-tablespoons needed)
1 1/2 tablespoons pecans, finely chopped
1 package fat-free Italian flavored croutons (only 1/2-cup needed)