But I digress…

Happy Meals

I’m neglecting my blog.  I know it.  My excuse is that it’s the holiday season and between shopping and wrapping and decorating while continuing my usual duties of working my full time job (mom) and my half-time job, I’m left with little time to do anything except lament my lack of time!

I promised my niece at Thanksgiving that I would post this recipe since she seems to have a freezer full of talapia (don’t even want to guess how this came to pass!), so here we go.

I originally got this recipe from Cookie Magazine, a magazine I like some of (travel with kids, kid-friendly recipes), but not most of (expensive clothes for kids and moms, very mainstream health and parenting “advice”, shopping recommendations for lots of plastic toys and video games).

But I digress….

I’m not even trying to co-opt the name Happy Meals here, this lovely concoction already carried that moniker when I found it.

Step 1:  Chop, chop, chop.  I like to use a talapia filet for each meal (this means two for the Swiss and one each for me, Brown Eyes and Blue Eyes), some carrots, tomatos, onion, fresh lemon, basil and pats of butter.

You’ll notice that I’m using dried basil here as the garden has been put to bed for the year.  One of the most appealing things about this meal is that I can get all the veggies (onion, tomato, carrots, basil) from the garden.

Step 2:  On a square of parchment paper, spread an inch-wide bead of couscous in the center, leaving about an inch at the top and bottom of the parchment.  On this, spoon two tablespoons of water.  Set fish in pieces on couscous, so the grains are well covered.  Add one butter pat on fish and squeeze the juice of two lemon wedges, adding lemon pieces on top of fish.  Next, add veggies and top with basil.

Step 3:  Fold the sides of the paper toward each other and twist one end tightly.  Crimp the middle downward three or four times and twist the other end to create a tight seal.

Step 4:  Bake at 400° F for 14 minutes or until fish is cooked through.

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