adapted from Family Circle Magazine & Mare
3/4 cup chopped walnuts
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon mustard
4 tilapia filets (about 6 ounces each)
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Heat oven to 425°F. Coat a baking sheet with nonstick cooking spray.
2. Stir together mayonnaise and 1 tablespoon of the mustard. Finely chop walnuts. Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet.
3. Place tilapia, walnut-side up, on baking sheet; bake at 425°F for 15 minutes or until fish flakes easily.
*I doubled the mayo/mustard mixture
1 1/3 cup regular barley
1 cup shredded carrot
4 oz. sliced mushroom
1 onion, chopped
4 cups chicken broth
2 Tbls unsalted butter
Melt butter in a large Dutch oven or heavy-bottomed pot. Add onion and saute until tender, about 5 minutes. Add barley, mushrooms, and shredded carrots, and cook for 2-3 minutes.
Add chicken broth and bring mixture to a boil. Reduce heat to a simmer and Cover. Cook for 45 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Season with salt and pepper.
*I didn't have mushrooms & this was still good. I'm sure it would be even better with them!