(Gold)Fish Crusted Fish, Baby Carrots, and Orange-Dream Jello
by Jes Mostek
  A totally orange meal! You could even have everyone dress in orange!
In addition to the recipes, you will also need the following for this meal:
  1 bag  baby carrots

Fish Crusted Fish
by Jes Mostek
serves: 4
  Kids will have loads of fun with this one-- it combines one of their favorite snacks with the need to crush them up!
  4 (1/3 lb.) filets   tilapia or other white fish
  1 1/2 c.   crushed goldfish crackers
  1 1/2 c.   finely shredded cheddar cheese
  1/2 c.   flour
  1/2 tsp.   salt
  1/2 tsp.   pepper
  1/2 tsp.   (smoked) paprika
  1/2 tsp.   onion powder
  1/2 tsp.   garlic powder
  2   eggs, beaten
    cooking oil
    lemon wedges, for serving (optional)
    ranch dressing, for serving (optional)
  Rinse and pat dry fish filets.

To crush the crackers, fill a zipper-style plastic bag with the goldfish and roll a rolling pin over the bag.

Crack the eggs into a small flat dish and beat well.

In a separate dish, combine the crushed crackers, cheese, flour, and spices.

Heat cooking oil in the bottom of a skillet over medium heat until the oil ripples.

Meanwhile, coat each fish filet first in the egg and then in the cracker crumb mixture. Carefully place each crumb-coated filet in the hot oil in the pan. Cook 3-7 minutes per side, depending on how thick your filet is. You'll need to watch the fish carefully and you may need to turn each piece more than once to prevent burning.

You can also bake this fish at 400 degrees F for 15-20 minutes. If you choose to do this, spray/drizzle both sides of the crumb-coated fish with cooking oil and cook the fish in the center of the oven.
Orange Dream Jello Salad
by Jes Mostek
serves: 4
  1 (3 oz.) pkg.   orange-flavored gelatin powder
  1 (15 oz.) can   mandarin oranges, drained
  3/4 c.   boiling water
  1 c.   cold water
  2 c.   whipped cream or Cool Whip
  Dissolve powdered gelatin mix in boiling water. Stir in cold water and mandarin orange segments. Cover and cool.

When set, break up the jello and fold in whipped cream or Cool Whip. Serve cold.