Dinner Fantastic

I just love it when I stumble across a recipe and it just works! I found this wonderful tilapia recipe while looking for inspiration on Valentine's Day. We just happened to have some tilapia in our freezer so I tucked it away as something to make soon. Last night was that night. Then I started looking for a side dish. Well, I am my mother's daughter. I found a recipe for a stir-fry in my Weight Watchers cookbook but I didn't have everything I needed, didn't like some of it, just used what I had. I LOVED it!! So yummy! We cooked up some rice from Trader Joe's. Then the hunt was on for ooey-gooey chocolate! We found it. I love spontaneous dinners that turn out better than I could have planned. I will share the tilapia and and chocolate recipe. Enjoy! Let me know if you make them and what you think.

Hot Fudge Cake

Ingredients

• 1 1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 7 tablespoons cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup light brown sugar, packed
• 1 1/4 cups water, hot
• whipped topping

Directions

1. Heat oven to 350'F.
2. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
3. Pour batter into 8- or 9-inch square baking pan.
4. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
5. Pour hot water over top; do not stir.
6. Bake 35 to 40 minutes or until center is almost set.
7. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
8. Garnish with whipped topping

Baked Tilapia w/Fondue Sauce and Crab

Ingredients

• 
  

Fondue Sauce

• 1 tablespoon light butter
• 2 tablespoons flour
• salt and pepper
• 1/8 teaspoon nutmeg
• 3/4 cup skim milk
• 3/8 cup fat free sharp cheddar cheese or reduced-fat sharp cheddar cheese, grated
• 6 1/2 ounces canned crabmeat, drained
• 1/8 cup sherry wine

Fish

• 1 lb tilapia fillet, skinned and boned (or other white fish)
• 1/4 teaspoon paprika
• salt and pepper

Directions

1. Preheat oven to 400.
2. For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
3. Gradually stir in the milk. Cook until smooth and thickens a little.
4. Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
5. Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
6. Pour the fondue-crab sauce over the tilapia.
7. Sprinkle with the paprika.
8. Bake at 400 for 25-30 minutes.