I was raised in a “Waste Not, Want Not” Home. We ate leftovers until they were gone, like it or not.

The kids and I usually eat supper leftovers for lunch, or if there is a lot leftover, we have it for supper again a few days later. Something I am always on a look out for, are recipes whose leftovers can be repurposed.

Like the time I cooked 1 Pot roast and made 2 different dinners with it:

You can head over to my friend, Mrs. Bakers site today, to find these yummy recipes. She has allowed me to guest post over there and that is what I am sharing: Philly Cheese Steak Pizza & Texas Cowboy Pie! YUM!

We will be doing this SAME CONCEPT over here, except with Tilapia.

Yes, Tilapia is fish.

Don’t say Ew, it’s really good!

Tilapia is very light and buttery, not fishy at all, and you will be delighted to know, we will be smothering it in butter and cheese today.

YUM!

This recipe got 6, 5 star ratings after I shared it on Tasty Kitchen, so don’t be scared, lots of people have gone before you and liked it! 🙂

Parmesan Tilapia

(Click title to be taken to TK to print)

Ingredients

½ cups Grated Parmesan Cheese
¼ cups Butter
3 Tablespoons Mayonnaise Or Miracle Whip
2 Tablespoons Lemon Juice
¼ teaspoons Basil
¼ teaspoons Black Pepper
⅛ teaspoons Onion Salt
2 pounds Tilapia

Mix ingredients (except fish) together; set aside.

Grease pan and evenly space the fish. Broil on the top rack for 2-3 minutes. Flip, repeat, and broil 2-3 minutes. Remove from the oven.

Spread the top side of fish with the butter mixture. Broil 2 more minutes or until golden brown. Serve fish with pan drippings.

We like to serve this with Uncle Ben’s Wild Rice and steamed broccoli.

Now for us, there was not enough left for day two, but remember, we have 6 hungry mouths to feed. This is why I will always double the above recipe. The kids devour this so why not make a bunch!?

Here is what I have planned for day 2:

Tilapia Corn & Potato Chowder

{this recipe adapted from Mother Thyme}

Ingredients

3 Tablespoons Butter
4 Garlic Cloves, Pressed
1 small Red Onion, Diced
1 Red Pepper, Diced
¼ cups All-purpose Flour
2 cups Half-and-half
2 cups Low Sodium Chicken Broth
2 cans (15 Ounces each) of Corn
3 cups cubed Potatoes, Skins On
3 oz package of Pre-cooked Real Bacon Bits
1 teaspoons Salt
½ teaspoons Pepper
1/2 tsp. Garlic powder
2 cups Shredded Cheese, like Cheddar or Colby Jack
Leftover Parmesan Tilapia, warmed

Melt butter in your soup pot over medium heat. Add in garlic, onion and pepper and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half, stirring well after each addition, making sure it’s thick before adding more. Then gradually add in chicken broth. Stir in corn, potatoes, bacon, and seasonings. Cook, stirring occasionally until potatoes are tender, about 45 minutes.

When potatoes are tender, add cheddar cheese into the soup and stir until cheese is melted. Pour desired amount of soup into bowls and top with shredded tilapia.

Enjoy!

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