Parmesan-Crusted Tilapia

Ingredients
1/2 cup panko (Japanese breadcrumbs)
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
4 (6-ounce) tilapia fillets
2 tablespoons canola oil, divided
8 lemon wedges
Preparation

1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate

Moussaka

The famous Greek plate with eggplant ,meat,cream and potatoes
Ingredients:
1     Batch     Beshamel Sauce
1     A Little     Corn Oil (For frying)
3     Large     Eggplant
2     lb     Ground Beef
1/2     Cup     Olive Oil
1     Medium     Onion (Diced)
1     Bunch     Parsley (Diced)
1-2     Pinch     Pepper (To taste)
2     lb     Potatoes
2-3     Pinch     Salt (To taste)
2     Medium     Tomatoes
1/2     Cup     White Wine
Directions:

    Prepare the “beshamel” sauce.
    Wrap the eggplants in aluminum foil and bake until they are soft.
    Slice them in thick slices.
    Peel the potatoes, slice them and fry them lightly.
    Brown the onion and the ground meat together in the olive oil.
    Grate the tomatoes and add them in along with the parsley and the salt & pepper.
    Simmer for 15 minutes.
    Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
    Cover with the beshamel.
    Bake in a medium oven for 30-40 minutes

Sicilian Rice Ball Casserole

Ingredients:
2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Preparation:

Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.
Add the meat and peas. 
Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.

Indo-Dutch Satay

Ingredients:

1 lb lamb  (1000 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal (or chile paste)

Preparation:

For the marinade: Cut the pork into bite sized squares and place in a freezer bag, along with half of both the ginger and garlic, 3 tablespoons of the ketjap manis and 1 tablespoon of the oil. Knot the bag, massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

Fish Fillet with Spinach