Pistachio Crusted Orange Tilapia & Crockpot Tom Kha Yum Soup

Pistachio Crusted Orange Tilapia

What you'll need:

            4 tilapia filets (about 4 oz. each)

            1 egg or 2 egg whites, beaten

            2 Tbsp. freshly squeezed juice form an orange

            1/2 cup pistachios, shelled

            Salt and pepper

            1/4 tsp. red pepper flakes

            1 Tbsp. grated orange rind

            1 orange, thinly sliced with skin on


1. Preheat oven to 350 degrees.

2. In a shallow bowl combine egg, orange juice and 2 Tbsp. warm water.

3. In a food processor, pour in pistachios and blend for about 10 seconds, or until crumb-like.

4. Place pistachios crumbs in a separate shallow bowl mixed with orange rind, salt, pepper and red pepper flakes.

5. Spray a cooking sheet with cooking spray. Dip filets in egg mixture, then in pistachios and place on sheet.  Repeat with remaining filets.

6. Place orange slices on top of filet and bake for about 25-30 minutes, or until done, then enjoy your beautiful dish!

Crockpot Tom Kha Yum Soup

What you'll need:

            1 lb chicken tenders, cut into bite-sized pieces

            2 14oz cans full-fat coconut milk

            2 cups chicken broth

            14 oz can diced tomatoes

            1/2 large sweet onion, sliced

            2 tbsp red curry paste

            2” ginger, peeled and sliced

            2 tbsp fish sauce

            2 tbsp lime juice

            2 cups mushrooms, sliced

            1 bunch cilantro, for serving


1. Place chicken into bottom of crock pot then add all other ingredients into crock pot except mushrooms and cilantro.

2. Cook for 5-6 hours.

3. Put mushrooms in 20 minutes before end of cooking time, and serve with a handful of cilantro. Done! Quick, easy and delicious!