Fish Tacos

After eating amazing fish tacos in Cancun, I was inspired to continue my search for a good homemade recipe.
Unique to this recipe is soaking fish in milk.

1/2 cup flour
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp black pepper
1/2 cup milk
1/4 cup oil
pat of butter
1 pound tilapia (or firm white fish, like flounder, cod, halibut) cut into 1/2″ strips
12 6″ corn tortillas
2 cups shredded cabbage
tomatoes chopped (I like to use grape tomatoes)

1. In medium bowl add milk and fish
2. In another dish, mix together flour, chili, 1 1/2 tsp salt, 1 tsp black pepper.
3. Pour oil into 12″ pan & place over medium- high heat until it shimmers & about to smoke.
4. Remove fish from milk bath and dredge through flour mix.
5. Add butter then fish to pan. Cook 3-4 minutes then flip and cook 1 minute. Place fish on paper towel lined plate
6. Heat tortillas over medium heat.
7. Top tortillas with fish, cabbage, tomatoes and drizzle with sauce of your choice ( Chipotle, Lime crema, pico de gallo, Frank’s Red Hot)

Serves 4-6
Recipe modified from NYTimes Cooking

Sun-dried tomato chicken with artichoke & asparagus

Bored with your typical chicken dinners, then try this Mediterranean- inspired dish.

2 Tbsp olive oil
4 cloves garlic, minced
1 pound asparagus, cut in 2″ pieces
1 cup sun-dried tomatoes in oil, drained & julienne
1 1/2 cups cooked chicken (rotisserie chicken or chicken cutlets)
14 oz can of artichoke hearts, drained & quartered
fresh basil leaves
salt & pepper to taste

In large skillet over medium heat cook garlic 30 seconds. Add asparagus and cook 3 minutes. Add artichokes, sun-dried tomatoes, chicken and cook 3 minutes. Sprinkle with basil, salt and pepper

* recipe courtesy of Natalie Jill’s 7 Day Jump Start.

Bruschetta Chicken

Who loves the Italian appetizer- bruschetta?
Here’s a way to still get the flavor but skip the bread: Bruschetta Chicken! Turn this appetizer into a meal.


1 1/2 lbs chicken breast, cut into cubes
1  14oz can of quartered artichokes hearts, drained
6 basil leaves, sliced into ribbons
2 cloves garlic, minced
1 tomato, diced

1 tsp Himalayan or sea salt

1/2 tsp pepper

2 Tbsp olive oil
1 Tbsp balsamic vinegar
optional: 6 Kalamata olives, halved


Heat oil in large skillet over medium-high heat. season the chicken with garlic, salt & pepper. Cook about 4-6 minutes and transfer to plate. Add tomato and cook 2-3 minutes. Add artichokes and return chicken to pan. Add balsamic and cook until slightly caramelized. Garnish with fresh basil & optional olives. Serves 4

*recipe courtesy of Natalie Jill’s 7 day Jump Start

Spaghetti Squash with mushrooms and “cheese”

I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and  “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart


1 large spaghetti squash
2 medium potatoes, peeled and diced

1 medium carrot, peeled and diced

1/3 cup coconut oil

1/3 cup raw cashew

1/3 cup raw macadamia nuts

1/4 cup hemp seeds, hulled

2 Tbsp fresh lemon juice (about 1/2 lemon)

2 cloves garlic

1/4 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp black pepper

1 Tbsp olive oil

2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters


*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water.  Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place  veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.

*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)



Skinny Tortilla Soup

I love this simple one pot skinny tortilla soup.
Just pour in 7 ingredients, heat, add cheese then top with tortillas.
Easy to make on a busy evening or even to bring to a potluck.
*Recipe courtesy of Taste of Home

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) shredded cheddar cheese, divided
baked tortilla chips

In a medium pot combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted.
Top each serving with two crumbled chips and sprinkle with cheese.
Yield: 7 servings.