Tilipia Fillets with spinach

10 oz frozen or fresh spinach (thawed & drained if frozen)
3 minced shallots
1/3 c chicken broth
pinch, nutmeg
2 T butter
4 tilipia fillets
1/2 c buttermilk (or substitute with low fat milk)
2 eggs, beaten
2 T. white, grated cheese (Romano or italian blend)
salt & pepper to taste

In large sauce pan over medium heat, combine spinach, shallots, broth, and nutmeg. Cook covered about 4 minutes, stirring occasionally.
Separately, in overproof skillet, heat butter over med-high heat. Spread butter around pan and top with spinach mixture and then tilipia fillets.
In small bowl, combine milk, eggs, and salt & pepper. Pour over mixture and top with grated cheese.
Preheat broiler to med-high heat. Broil skillet until sauce is browned and fish is cooked through, about 10 minutes. Turn skillet once or twice if necessary to ensure even browning and not over-browning. Remove from oven and rest 4 minutes.

This recipe is modified slightly from The $7 a Meal Quick & Easy Cookbook by Susan Irby, 2009

BBQ Chicken Salad

1 lb. boneless chicken, cut into strips or cubes
2 T. olive oil
1 c. bbq sauce
1/4 c ranch dressing
1 head of lettuce, chopped
1 diced tomato
1 diced cucumber
handful diced red or sweet onion

Coat chicken with olive oil and place in skillet. Add 1/4 cup water to chicken to prevent burning. Cover and cook 8-10 minutes. When cooked thoroughly, remove from heat and toss with bbq sauce.

In separate bowl, add remaining ingredients and toss. Add chicken and serve.

Prep 10 mins. Cook 20 mins. Serves 4