Fish Tacos

Fish Tacos

OMG…this has got to be my new favorite dish.  I’m a seafood lover anyway.  This recipe is from Taste of Home’s diet comfort food recipes.  I adapted it for my taste because I don’t care for the sour cream sauce that tops most fish tacos.  The recipe claims that there is 196 calories per taco…and that’s with the sauce…so without, it’s even less.

Ingredients:

  • canned chopped green chiles
  • fresh cilantro
  • lime juice
  • tilapia fillets (1 filet = two tacos)
  • 1/2 cup flour
  • milk
  • panko bread crumbs
  • canola oil
  • 1/2 tsp. each salt, pepper, cayenne pepper and paprika
  • corn tortillas
  • pico de gallo

Prep:

  • Finely chop cilantro
  • Cut each fish fillet lengthwise into two portions.  Place the flour, milk and panko crumbs into separate shallow bowls.  Dip fish in flour, then in the milk and then into the crumbs.
  • In a large skillet over medium heat, cook fish in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork.  Combine the seasonings;  sprinkle over fish.
  • Warm the tortillas.  Place a portion of fish on each tortilla;  top with cilantro, green chiles, pico de gallo and lime juice.  YUMMY!

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Pulled Pork BBQ Sandwiches

Pulled Pork BBQ Sandwiches.  We live a busy life so sometimes I do resort to quick frozen meals.  The kids and the hubby love it.  This time we ate this with fried potatoes and onions and my own concoction for a type of baked bean.

This is pulled pork from the freezer section that you just pop into the oven.  The potatoes are sliced and fried with sliced onions.  The beans are canned pork n beans that I added onions, bell pepper, brown sugar, Worcestershire sauce, a little bit of mustard and a little bit of Cayenne pepper.  Basically just seasoning to my preferred taste.

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Sausage Cabbage Soup

Sausage and Cabbage Soup.  You talk about a great meal for a cold day.  This will warm your insides.

Ingredients:

  • 1 small head of cabbage
  • 1 bag of baby carrots
  • potatoes
  • onion
  • 2 sausage links

Prep:

Chop onion.  Peel and cut potato into stew size.  Put all the veggies into large pot and fill with water.  Bring to a boil.  Reduced heat to about medium and let it cook until the veggies are done.  Cut the sausage into bite sized pieces and put it in the pot.

I always make my skillet cornbread with this meal.  Yum!

Ingredients:

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 4 tsp. baking powder
  • 1 egg
  • 1 cup milk
  • 1/4 cup oil

Prep:

  • Mix dry ingredients together.
  • Add the egg, milk and oil stirring until well blended.
  • Pour batter into a greased cast iron skillet.
  • Bake for 25 minutes at 425

Walla!!  Chow Down

Stacked Enchaladas

Stacked Enchaladas..  OMGoodness.  My friend Tami and her hubby invited us over for dinner one night and this is what they fixed for us.  We love Mexican food but had never heard of this.  It was absolutely delicious.  When I prepared it at home, I couldn’t remember exactly all that she told me about how to make the sauce so I put my own little Southern Tex-Mex twist to it.

Ingredients:

  • 1 lb. ground turkey
  • 1 packet taco seasoning mix
  • corn tortillas
  • oil
  • water
  • chili powder
  • cornstarch
  • Toppings:  lettuce, tomato, onion, grated cheese, salsa, etc.
Preparation:
  • Boil the water.  I don’t have exact measurements here because I just played it by ear.  According to some recipes that I found on how to make red chili, the ratio is 2:1….2 parts water to 1 part chili powder.  I didn’t quite have enough chili powder for that measurement so I just used what I had and it worked out just fine.  So add some chili powder.  Let that simmer.  You may want to add some cornstarch towards the end to thicken it up a bit.
  • Meanwhile crumble the meat in a skillet and cook on med. high heat until all the pink is gone.  Add the taco seasoning and water and let that simmer.
  • Chop all the veggies and get the toppings ready
  • Heat the oil and dip the corn tortillas until very pliable.  Drain on paper towel.  (I’m all about finding healthier ways to cook the foods I love.  Next time I’m going to try not dipping them in the oil and see if it turns out the same.  I have a feeling it will…but I’ll let you know.)
  • Now you’ll layer with a corn tortilla, meat, red chili sauce, toppings and repeat until you’re happy with your stack.  I actually layered mine 3 times, because I thought I remember doing that at Tami’s house…but I’m telling ya.. I couldn’t eat it all.  Next time will be two layers.

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Ground Turkey and Macaroni Medley

A quick meal-in-one is just what is needed on super-busy days.  Keep frozen mixed veggies on hand for this recipe, along with canned tomatoes and macaroni.  A pound of meat, the other major ingredient, can be purchased as a last-minute item.

Ingredients:

  • 1 lb. ground turkey
  • 1 onion, minced
  • 1 (1lb. 12 oz.) can tomatoes with liquid
  • 1/2 c.  uncooked elbow macaroni
  • 1 (10 oz.) package frozen mixed veggies
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. pepper
  • grated Parmesan cheese

Prep.

  • Crumble meat into large skillet.  Over high heat stir until meat is no longer pink.  Add onion and turn heat to low.
  • Add tomatoes with liquid and macaroni.  Stir to blend.
  • Heat to simmering.  Add mixed veggies.  Cover and cook until veggies are done and macaroni is tender.  About 20 minutes.
  • Sprinkle with salt, oregano, basil and pepper.
  • Serve with Parmesan cheese to spoon over individual servings.

Serves: 4

Good served with:  A tossed green salad and hot bread or rolls.

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Chicken Gumbo

Chicken Gumbo is one of my favorites.  I’m from the south so I grew up eating this with shrimp and crab meat rather than chicken.  Chicken is a bit less expensive and you can use it quite sparingly and still have a great substantial meal.

Ingredients:

  • 2-4 boneless skinless chicken breasts
  • 4 stalks celery, sliced
  • 1/2 – 1 bunch green onions, sliced
  • 1 cup flour
  • 1 cup oil
  • rice
  • chicken bouillon cubes

Boil chicken in a big pot, set aside. Reserve the stock in the pot.

Now to make the roux…put the flour and the oil in a skillet on medium high heat.  You will continuously stir this roux.  This is very important because if you don’t it will burn.  This may take about 20 – 30 minutes of constant stirring.  You want the roux to become dark brown, the darker the better.  About half way through this stirring, I usually add my vegetables…and continue stirring.

Once your roux is dark brown, pour it into the pot.  Now you can add more water to make the amount of gumbo you want.  I usually add 4-8 cups of water and 4-8 bouillon cubes.

Bring gumbo to a boil, reduce heat and simmer for 30 minutes to an hour.

Cook your rice according to package directions.

Meanwhile, you can chop the chicken.  I use my chopper that I got from Pampered Chef.  I love it.  But you can chop it with your knife.  You will add the chicken to the pot last. Shortly before you eat.  You don’t want to put the chicken in when you bring it to a boil because if the chicken is overcooked, it becomes stringy.

Just spoon the gumbo over the rice and enjoy.  This is good served with saltine crackers and a salad.

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Beans & Rice with Cornbread

 

Beans & Rice with Cornbread is one of the meals that my family loves.  I love it because it’s an inexpensive meal that goes far.  We are down to only 3 kids still living at home but they are growing teenage boys.

Ingredients:

  • 1lb bag dry pinto beans (this time I got the ones with the seasonings in the bag)
  • link of sausage(more or less to your liking)
  • rice
  • onion

I love crock pot meals so I usually fix and forget in my crock pot.  Wash your beans and put them in the crock pot with water to cover.  I usually don’t soak my beans over night…mostly because I forget to.  Chop your onion and cut your sausage and throw into the pot.  Set the temp to low and forget about it til dinner.

Boil your rice according to the package.  I’m on a semi health kick so I’ve switched to brown rice and it’s even better, in my opinion.  But use what ever rice you like.

Put your rice in a bowl and pour over some beans and sausage.  This is one of those meals that’s even better the second day.

I always make my favorite skillet cornbread.

Ingredients:

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg

Mix dry ingredients in a bowl.  Then add the wet ingredients and stir to mix well.  Grease a cast iron skillet with shortening.  Pour cornbread batter into skillet.  Bake at 425 for 25 minutes.

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