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.
INGREDIENTS: 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)
DIRECTIONS: 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)
Bored with your typical chicken dinners, then try this Mediterranean- inspired dish.
INGREDIENTS: 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
DIRECTIONS: 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.
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
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
*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)
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.