California Fish Tacos

Even if you don't like fish, you really should try fish tacos. They are so delish, and it's a taco! Meaning, it can be fixed any number of ways to fit any number of tastes. I prefer avocado, cilantro, and cabbage with either grilled or fried red snapper, cod, mahi-mahi, or halibut. Some prefer pico de gallo, shredded cheese or red onion. And we can't forget the crowning glory of the cream sauce! Avocado cream sauce, chipotle cream sauce, or cilantro ranch cream sauce...how do I choose?? Pick what sounds good and try it. I know we have fish tacos at least once a month, so we like to get creative.This was our spread a few nights ago.

My favorite way to prepare the fish comes from CDKitchen's Baja Taco recipe

High in protein and low in fat are always a good combination for a satisfying healthy dinner.

California Fish Tacos

Ingredients

1 lime, juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips (can also use halibut, cod, mahi-mahi)
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chili powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil 

8 (7" size) corn or flour tortillas, wrapped in foil and kept warm in a 250 degree F oven
2 cups green cabbage, shredded
quartered limes
purchased or homemade salsa or pico de gallo
sliced avocado
***Chipotle Cream***
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
1 dash sugar
Salt to taste for frying

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl.


Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.


To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.


Chipotle Cream: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

NUTRITION:

328 calories, 5g fat, 41g carbohydrates, 30g protein per serving.

Southwest Chicken Sausage Skillet

Quick, and full of lots of vegetables, fiber, and most importantly, FLAVOR!

This recipe was on the back of the sausage, and was a big hit, so I thought I'd share.

 Ingredients:

14-oz. Chicken sausage

1 zucchini, cut into 1/2-inch pieces

1/2 white onion, diced

1/2 green or red bell pepper, diced

2 cups frozen corn

1 can black beans, drained

2 cups cooked rice

Salsa, to taste

Shredded cheddar cheese to sprinkle on top

  Cut Hillshire Farm Chicken Sausage, zucchini, onion, and bell pepper. Cook and stir in large non-stick skillet over medium-high heat until sausage is browned and veggies are soft. 

I used roasted-red bell peppers, so I didn't add them until the onion/zucchini mixture was cooked.

 Stir in frozen corn, can of black beans (drained), and cooked rice. 

Season to taste with garlic salt, salsa, and top with cheese, if desired. 

Lemon-Garlic Chicken

 This healthy chicken recipe is DELISH, and a hit with everyone at our house. It's easy, too! I served it with sauteed zucchini and brown rice steamed in low-sodium chicken broth.

(The P90X fitness program is where I found this recipe.)

Start with a few basic ingredients:

Lemon-Garlic Chicken

1/4 cup fresh lemon juice

2 Tbsp molasses

2 tsp Worcestershire sauce

4 garlic cloves, chopped

2 lbs. boneless, skinless chicken thighs

1/4 tsp salt

1/4 tsp black pepper

lemon wedges

parsley sprigs

1. Combine first 4 ingredients in a nonreactive dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees.
3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken, sprinkle with salt and pepper.
4. Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.

3 Servings; 1 serving = 153 calories, 4 g fat, 21 g protein, 8 carbohydrates, 86 mg cholesterol, 219 mg sodium.

Thai Chili Cashew Chicken

I am in love with this dish! So healthy and full of robust flavor, a little spice, and lots of good fresh ingredients. I make most of my recipes just to use up the ingredients I have in the fridge/freezer and this is one of my most successful. 

Thai Chili Cashew Chicken

Put all the following ingredients in a medium bowl and set aside.

2 boneless skinless chicken breasts, cooked and shredded

(I had leftover chicken from fajitas, so that what I used)

3 Tbsp red wine vinegar

1/2 tsp ground ginger or 1 in fresh grated ginger

2 cloves minced/crushed garlic

1 Tbsp sesame oil

 In a hot frying pan, add:

1 Tbsp sesame oil

1 cup matchstick carrots

Cook for 2-3 minutes

 Add to this the chicken mixture, and 

4-5 sweet mini peppers

1/4 cup Thai Chili sauce

Cook for 5-7 minutes until warm, then add

a handful of unsalted cashews.

Serve over 2 cups of jasmine rice, brown or enriched white. This dish tastes fantastic along with some of Lean Cuisine's Thai-Style Chicken Spring Rolls from the freezer (6 rolls per box). Use the Chili sauce for a spicy dip, so good! Cooks in less than 30 minutes, and serves about 5.

 

  

Eat Your Veggies

 



I've been using Jessica Seinfeld's Deceptively Delicious cookbook for about 2 years, covertly hiding veggies in my dinners, muffins, and breads. I don't have a freezer full of veggie purees anymore. It takes a lot of time and effort! But, I will steam and puree a bit for my favorite recipes. 

If you know me, you know I'd gag at the sight of meatloaf.....BUT, she has a fabulous recipe that uses ground turkey and bacon (turkey, but use what you like....I love turkey bacon!) Come on, don't be a chicken. Try it and get past the word 'loaf' in your dinner. If I can, you can! (Just don't tell everyone how healthy it really is.)

        Italian Meatloaf

   1 cup Italian-style (seasoned) breadcrumbs

               1/2 cup skim milk

2 Tbsp olive oil

1/2 onion, finely chopped

2 celery stalks, finely chopped

1 pound lean ground turkey

1/2 cup grated Parmesan cheese

1/2 cup carrot puree (Don't have any? steam a handful and mash 'em in.)

1/4 cup ketchup

1 tsp salt

1/8 tsp pepper

1 cup bottled tomato sauce (I find this too much and prefer BBQ sauce on ours)

4 slices turkey bacon (Oscar Mayer is my favorite)

1. Preheat the oven to 350 degrees. Coat a 9x5-inch loaf pan with cooking spray.
2. In a large bowl, soak the breadcrumbs in milk.
3. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine.
4. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce (or BBQ) over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Serve with some mashed potatoes and you have a complete meal full of 'comfort food' you don't feel guilty eating.