Congratulations to the contest winner, Gloria Piantek!

"I feel that healthy foods can be fun and economical.  With this thought, I decided to substitute “cleaner, greener, and safer” ingredients in the old hot dog idea.  Whether I’m preparing comforting family foods, healthy treats for community activities, or trend-setting pizza for local teens, it is a real delight to serve wholesome foods that make so many people happy."

– Gloria Piantek

Spicy BBQ Tilapia

with Herb-Roasted Potatoes and Southern Creamy Cole Slaw

Southern Creamy Cole Slaw

1/3 cup reduced fat mayonnaise                                      $  .33

4 Tablespoons chopped green onions                               $  .25

1/2 teaspoon celery seed                                                $  .25

4 Tablespoons light red wine vinaigrette                           $  .25

2 Tablespoons peach preserves                                       $  .13

2 cups cole slaw (cabbage, carrots)                                 $  .69

Herb-Roasted Potatoes

1 (24-ounce) bag small red or yellow potatoes, washed     $ 1.89

3 Tablespoons olive oil                                                   $  .40

1 Tablespoon chopped fresh oregano                               $  .25

1/2 teaspoon salt or to taste                                           $  .10

1/8 teaspoon black pepper or to taste                              $  .10

Tilapia

4 U.S.-farmed tilapia fillets, skinless, boneless                   $ 4.00

1 teaspoon blackened seasoning                                     $  .20

1-1/2 Tablespoons olive oil                                             $  .20

1/2 cup hickory brown sugar barbecue sauce                   $  .32

2 Tablespoons light red wine vinaigrette                          $  .20

2 Tablespoons peach preserves                                      $  .20

1/4 cup chopped parsley                                               $  .20

2 mango fruits, peeled, sliced                                        $ 2.16

Garnish: parsley sprigs or chopped parsley as desired      $  .20

 TOTAL COST: $12.32

Combine all cole slaw ingredients in medium-sized bowl; chill in refrigerator until serving.

Slice potatoes into 1-inch slices or chunks. Place in 12x16” baking pan. Toss with olive oil, oregano, salt, and pepper. Bake in preheated 425º oven, turning once, for 20 minutes or until tender and golden. Remove from oven; sprinkle with additional salt and pepper to taste. Remove from pan to oven dish; set aside to stay warm.

Wash tilapia filets, pat dry; sprinkle fish with blackened seasoning, rub over fish. Place olive oil in 12 inch nonstick skillet; place tilapia in pan; cook over medium high heat about 2 to 3 minutes per side or until fish is golden. In a small container, combine barbecue sauce, vinaigrette, and peach preserves; pour over cooked fish until hot. Remove from heat.

Plate barbecued tilapia fillets; spoon coleslaw on top; sprinkle with chopped parsley as desired. Serve tilapia with a side of roasted herb potato slices and slices of fresh mango for dessert. Garnish with parsley sprigs or fresh chopped parsley.

Serves 4.