Fish with tangy tomatoes

Using tomatoes with chiles in this recipe was such a wonderful surprise. We tend to use swai filets because they're inexpensive, but you could use any white fish for this recipe. There was a ton of flavor in this entire recipe.

Fish with tangy tomatoes-adapted from Health Cooking Recipe Cards by Taste of Home
Total Time: 15 minutes
Serves 3

• 3/4 teaspoon lemon pepper seasoning
• 1/8 teaspoon salt
• 3 swai fillets
• 1/2 cup canned diced tomatoes with chiles
• 2 tablespoons chopped onion
• 1/2 tablespoon dried parsley
• 1/8 teaspoon celery seed

Preheat oven to 350 degrees. Combine the lemon pepper and salt and sprinkle over both sides of the fish fillets. Place in an 11 x 7 inch baking dish that has been coated with cooking spray.

In a small bowl, combine the tomatoes, onion, parsley and celery seed and spoon over the fish. Cover with tin foil and bake for 25-30 minutes or until fish flakes easily with a fork.

Citrus Green Beans

I don't make fresh green beans often, but I really need to more! They are so delicious and crunchy! This is one of the simplest ways to make green beans with a lot of flavor and little time. I'll definitely make this again!

If you've never made green beans before, here are three great ways to do it!

Citrus Green Beans-adapted from Health Cooking Recipes Cards by Taste of Home
Total Time: 15 Minutes
Serves 4

• 3/4 pound fresh green beans, trimmed
• 2 teaspoons olive oil
• 1 teaspoon lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Bring a pot of water to boil and place green beans in them. Bring to a boil again, and then simmer for about 4 minutes or until beans are crisp-tender.

Transfer beans to a serving bow. Add the oil, peel, salt and pepper; toss to coat. Add more salt and pepper if desired, to taste.

Summer Squash Soup

I was slightly nervous to make this soup. The last time I made a soup that required a blender was a split pea soup, that I didn't even put on this blog. However, I'm INCREDIBLY glad I tried this soup! I added some crushed red pepper and it made all the difference in the flavor of this soup! It's a hearty soup with a lot of nutrients. The romano cheese also made the flavors great. I had extra green onions, so I chopped them up for an additional garnish.

Summer Squash Soup-adapted from Healthy Cooking Recipe Cards by Taste of Home
Total Time: 30 Minutes
Serves 8

• 2 large sweet onions, chopped
• 1 medium leek (white portion only), chopped
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 6 medium yellow summer squash, cubed
• 4 cups chicken broth
• 4 fresh thyme sprigs
• 1/4 teaspoon salt
• 2 teaspoons lemon juice
• 1/8 teaspoon hot pepper sauce
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup romano cheese

In a large saucepan, saute the onions, leek and garlic in oil until tender. Add squash and saute 5 minutes longer. Add broth, thyme, and salt and bring to a boil. Reduce heat and cover and simmer for 20 minutes, or until squash is tender.

Discard thyme sprigs. Cool slightly. In a blender, process soup in batched until smooth. Return all to the pan, stir in lemon juice, hot pepper sauce, pepper and red pepper flakes and heat through. Sprinkle each serving with romano cheese.