Fish Tacos

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Fish Tacos

  • 2.25 lb White fish (Tilapia or Cod)

  • 12- 6in corn tortillas

  • ½ cup Queso Fresco Mexican cheese

  • 1 Tbsp Olive oil

Fish Marinade

  • 2 Tbsp olive oil, ¼ cup lime juice (fresh), 2 Tbsp Low Na, Soy sauce, 2 ½ Tbsp fish spice rub.

Spice rub

1 Tbsp Chili powder, 2 Tbsp brown sugar, 1 ½ tsp paprika, 1 ½ tsp ground cumin, 1 ½ tsp garlic salt, 1 ½ tsp onion powder.

Pineapple Slaw

  • 3 Cups Diced Pineapple

  • 2 Cups Sliced Red cabbage

  • 1 Cucumber

  • 1/3 Cup Diced red onion

  • 1 cup loose packed Cilantro, chopped

Avocado Creme

  • 2 Avocados-small, ripe

  • 5.3 oz Plain Greek yogurt

  • 2 Lime

  • Avocado seasoning

  • ¾ tsp salt, ½ tsp cumin, ½ tsp garlic powder

Place Fish in Marinade at room temperature for 5-10 minutes while making Red Cabbage Pineapple slaw and Avocado Lime Cream.

Red Cabbage Pineapple Slaw:  Add all the ingredients for the Red Cabbage Pineapple together. Mix until everything is coated. Refrigerate until ready to use.

Avocado Lime Cream: Mash together all ingredients from Avocado lime cream. Can do with a fork but easiest to use a blender or hand mixer or hand blender. Salt and pepper to taste and refrigerate until ready to use.

Remove fish from marinade and Rub fish seasoning over fish. Cook In 1 Tbsp of olive oil for approx. 3 minutes per side until beginning to blacken.

Assemble in cooked/ warmed corn tortillas.

Vegetarian Red Lentils & Veggies in a Thai Peanut Sauce

  •   ½ cup dry Red quick cooking lentils

  • ½ cup Peanut butter

  • Spices & Seasonings (1/2 tsp ginger, 2 tsp garlic, 2 tsp Sambal chili paste, ½ salt, ½ tsp Cayenne pepper, 1/4 cup  brown sugar, ½ tsp sesame oil, 2 Tbsp soy sauce low sodium)

  • ½ of lime

  • ½ of Lemon 

  • 1 can Lite Coconut milk

  •   2 Tbsp Cilantro chopped

  • 1 Tbsp olive oil

  • ½ onion, diced

  • 1- Julien red pepper

  • 2-Julien matchstick carrots

  • 1-Zucchini, coined

  • 2 cups Jasmine Rice

Cook lentils in 3 cups of water over medium heat for 15 minutes, or no longer crunchy. Set aside

Make peanut sauce by combining all the ingredients in a medium bowl. Whisk together well. Set aside

In a large skillet add oil and heat over medium heat. Add onions and cook until translucent. Add peppers and carrots and cook for 3-5 minutes. Add zucchini and cook for 2-3 additional minutes. While continuing to cook add peanut sauce and red lentils then bring to a soft boil for about 5 minute


Balsamic Pork Tenderloin

Delicious and Easy!

Preheat oven to 450

  • 3 lb pork tenderloins. (2- 1.5lb tenderloins)

  • 1 container pork rub

    • ¾ tsp salt, 1 tsp pepper, 1 tsp dry mustard

  • ½ cup balsamic

  • ¼ cup honey

Rub the pork seasoning  on all sides pork tenderloins. Heat olive oil in a skillet with a heat proof handle to medium heat. Brown all sides of pork tenderloin. Approx. 3-5 min. Once sides are browned place skillet in oven and cook for approx. 30-35 min.

While pork is cooking, in small sauce pan combine balsamic and honey and bring to a boil. Reduce heat to a soft boil. Stir occasionally. Cook until balsamic glaze coats the back of a spoon.

Remove pork from oven and let rest for 5 min. Slice into 1/4 -1/2 in slices and drizzle with balsamic glaze.

Pesto Mozzarella Chicken

Preheat oven 375

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·       6- Small Chicken breast

·       1 Jar Pesto

·       6 oz Mozzarella

·       2 Sliced tomatoes

 

Place chicken on a sprayed 9X13 in baking dish. Spoon 1 Tbsp of Pesto on top of each chicken breast. Places slice tomatoes on top of pesto sauce and top with mozzarella cheese. Bake on top self of oven for 25 min in a 375 degree oven.  Turn the oven to broil for 2-5 min additional minutes to create perfectly browned, bubbly mozzarella.

Steak Flatbread Pizza

·       1 lb Steak petite Sirloin

·       Steak rub

               o   ¼ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ¼ tsp pepper

·       ½ cup Blue cheese crumbles

·       ½ Thinly sliced red onion

·       8 oz. Baby Bella mushrooms sliced

·       1 ½ cup Mozzarella cheese

·       1 cup Fresh Arugula

·       1 Lime

·       Peach drizzle

                 o   1 peach diced small, 2 Tbsp honey, 1 tsp lemon Juice

·       1 tomato diced

·       6 Naan Flat bread

Pre-heat pan on stove to medium/ medium high heat. Rub steak with steak rub. Cook until desired doness. (I prefer medium).

Preheat over to 450 degrees

Remove steak from pan a slice it into ¼ in slices. Place meat on flatbread, top with onion, mushrooms, mozzarella and blue cheese. Place in the oven directly on rack and cook for 10-20 minutes until cheese begins to be brown and bubbly. While cooking combine peach drizzle and tomatoes. Remove from oven and top with arugula, peach drizzle and a fresh squeeze of lime juice. Slice and serve warm.

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Black Bean chili

  • 2 Tbsp Olive oil
  • 1 Lg onion diced
  • 1 Lg bell pepper diced
  • 5 garlic cloves minced
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 2 cans black beans
  • 2 can of tomatoes diced- Mexican stewed
  • 4 cups chicken or vegetable broth
  • 2 cups Quinoa- grain cooked
  • Juice of 1 lime
  •  1/2 cup fresh cilantro
  • 2 Tbsp brown sugar
  • 1/2 cup sour cream-optional
  • 1 avocado- optional

Heat oil in a large soup or stock pot.  Add onion, bell pepper, garlic, and spices. S&P to taste and stir occasionally util tender.  About 5 min.  Add Beans, tomatoes, broth, and brown sugar. bring to boil and simmer about 20 min. Stir in cooked couscous, heat for additional 5 min. take off heat and stir in lime juice, cilantro and sour cream, Top with Avocado.

Chicken Balsamic Salad

Balsamic Vinaigrette

  • 3/4 cup- Extra Virgin Olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp minced onion
  • 1 clove minced garlic
  • 2 Tbsp honey

Combine ingredients, whisk until combined store in fridge up to 2 weeks.

Chicken Balsamic Salad

  • 1 cup your favorite lettuce greens
  • 3 oz chicken breast- baked
  • 1/2 apple- sliced
  • shaved Parmesan
  • 1/4 cup pecans
  • blue cheese crumbles 

Drizzle with Balsamic Vinaigrette.

Egg Fritata

  • 1 Tbsp olive oil
  • 1 Med potato coined
  • 1/2-3/4 cup your favorite veggies: (1 clove garlic minced, mushrooms, onions diced, peppers, spinach ETC...
  • 6 eggs
  • 2 Tbsp milk
  • cheese

In a frying pan saute vegetables in oil until crisp tender. salt and pepper to taste. lay veggies flat and evenly in pan remove from heat.
combine milk and eggs. Beat together and poor over veggies. place in 375 degree oven until done. Add Cheese if desired

Crunchy Snack Bar

  • ½ batch peanut brittle – chopped in food processor
  • ½ cup butter
  • ¼ cup baking cocoa
  • ½ cup butterscotch chips
  • 1 cup rice krispies-
  • 1 cup oats
  • ½-3/4 cup peanut butter
  • ¼ cup honey

Chop peanut brittle in food processor, melt and bring butter and honey to a boil. Take off heat and add cocoa, peanut butter and stir until combined. Add Oats, crispies, butterscotch chips and brittle. Mix well.  Spread out on small cookie sheet lined with parchment paper. Cool,

cut and refrigerate. 

 

PEANUT BRITTLE

  • 1 cup of sugar- heated on medium heat until completely melted and sugars have caramelized.
  • 1 cup peanuts-

 Combine peanut with melted sugar and poor brittle on to a nonstick surface to cool. Beak up and enjoy