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
This Roasted Root Medley is kid approved and simple!
You may need to double or triple the recipe as it is a crowd pleaser.
You can also try this with butternut squash, Brussels sprouts, broccoli, cauliflower, parsnips, potato.
1/2 sweet potato, cut in chunks
1 large carrot, cut in chunks
1 large beet, cut in chunks
1/2 yellow onion, cut in large wedges
4 tsp extra virgin olive oil
Himalayan or sea salt to taste
Preheat oven to 400 degrees. In large bowl, toss all ingredients. Spread on cookie sheet or baking dish. Bake 40-50 minutes, turning to prevent burning.
*recipe courtesy of Beachbody’s Ultimate Reset
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)