Adapted from Better Homes and Gardens April 2011
I doubled the original measurements (below) because the recipe said it serves four. It guess it’s talking some big, hungry adults because I had a ton of fish left over. Which is fine because that means we can have them for lunch tomorrow and not Kraft Mac ‘N Cheese. These were fabulous! Light and relatively healthy despite being “fried”, it was a perfect spring evening dinner.
- 1 lb. tilapia fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/3 cup flour
- 8 small flour tortillas
- 1 cup shredded cabbage
- olive oil
- Cut tilapia into bite size pieces.
- Juice 2 of the limes into a small bowl then add mayonnaise and chili powder. Whisk till combined.
- Pour 1/3 cup of the sauce into a medium bowl and toss fish pieces until combined.
- In large skillet, heat 2 tablespoons olive oil over medium heat.
- In a shallow bowl combine flour and 1/2 teaspoon salt.
- Working with half the fish at at time, lightly toss in flour mixture and add to hot oil. Cook 3-5 minutes, browning on all sides by flipping with large plastic spatula and careful to keep in a single layer. Remove fish to paper towel to drain. Move onto second batch and repeat.
- Wrap tortillas in a towel and microwave for 30 seconds. Top each tortilla with fish and cabbage then drizzle with reserved lime sauce.
- Quarter the last lime and squeeze over each tortilla.
Bored, and looking for something new to make, I found this recipe on Antics of a Cycling Cook. His recipe calls for milliliters and “rocket leaves”. Having all but failed math, I had to Google the measurement conversions and found out rocket leaves is another way of saying arugula (which I’d never tried). I made a few small changes, but the recipe whipped up surprisingly fast and far surpassed my expectations of taste! The sauce was light and lemony and coated all the pasta perfectly.
I bought the individually wrapped salmon, frozen. I tossed them, wrap and all in a sink of hot water to defrost for about 5 minutes, removed the wrapper, then generously coated each side of each fillet with McCormick Grill Mates Sweet and Smoky dry Rub (next time I’ll just coat one side – it was plenty of flavor for the mild salmon). I put each fillet on a sheet of heavy duty foil and barbequed for about 5 minutes each side and them set them aside while the pasta and sauce came together. If you don’t have the McCormick Rub, you could easily toss something like this together instead.
- 1/2 onion, finely chopped.
- 3 large garlic cloves, finely chopped
- 1 Tablespoon olive oil
- 12 oz. linguine
- 1 cup heavy cream
- 5 salmon fillets, cooked
- juice of one lemon
- Black pepper (optional)
- 1/2 cup arugula, roughly chopped
- Put a large pan of water on to boil for the pasta. Meanwhile, heat olive oil in a small pan then add onions and garlic stirring frequently to keep garlic from browning.
- Once water boils, add pasta and while it cooks; by this time the onions should be softened. Add the cream, lemon juice and black pepper to the onions.
- Once the pasta has cooked, drain then stir in sauce and toss to coat. At this point you can add the salmon in pieces, or you can slice it and place on top of your pasta just before serving.
- Toss the arugula over your prepared plate and enjoy!
The cold hard truth of this recipe is, I’ve never made salmon. I mean, it’s fish, so what are the odds that it’d be appetizing to the kids, let alone myself. BUT with all the healthy benefits I figured I’d better at least give it a try. As usual, the easier the better is my mantra when it comes to cooking and this couldn’t have been more simple! The salmon filets were individually wrapped in the freezer section and to thaw out I just placed them all in the sink full of hot water for a few minutes, cut open and had The Man toss them on the grill and season!
- 5 (4 ounce) fillets salmon (or 1 filet per person)
- Cajun seasoning
- 1/4 cup mayonnaise
- 4 oz. plain yogurt
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried dill
Mix Sauce ingredients in a small bowl and set aside (don’t let the mayo sit out for long – the time it takes to fry up the filets is fine!)
- Heat oil over medium-high heat in large skillet.
- Arrange each filet, single layer, in skillet and season with salt and Cajun seasoning.
- Cook for 3-4 minutes then flip and season other side. Cook for another 3-4 minutes.
- While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
Directions for Grill:
- Place salmon on grill, sprinkle with salt and Cajun seasoning
- Cook for 4 minutes on medium; flip and sprinkle other side with seasoning and salt
- While the fish is grilling, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
I served this with broccoli, cauliflower and long grain & wild rice.
Adapted from Allrecipes
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons plain yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh dill
- 1/4 teaspoon paprika
- 1/8 teaspoon onion powder
- 2 pounds tilapia fillets
- Preheat your oven’s broiler (I put mine at 515*). Grease a broiling pan or line pan with aluminum foil.
- In a small bowl, mix together the Parmesan cheese, butter, yogurt and lemon juice. Season with dill and onion powder. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
- Remove from oven and lightly sprinkle with paprika for garnish.
I served this with organic (yes, I know, I’m SO fancy!) long grain brown rice (cooked in vegetable stock instead of water – YUM!) and steamed broccoli.
This is a delicious dish, and fairly easy to make. About an hour and twenty minutes altogether with prep and cook time.
What You Need:
one package of uncooked manicotti shells
15 oz. ricotta cheese
6 oz. softened cream cheese
1/2 cup of green onions, chopped
1/2 lb frozen cooked small shrimp, thawed, tails removed, cut in half crosswise
1 (6oz) can crabmeat, drained and flaked
1 jar of meatless tomato pasta sauce (I used Classico Tomato Basil sauce)
3 to 4 cups shredded mozzarella cheese
What You Do:
Preheat oven to 375*
Prepare manicotti according to package directions; drain, rinse with cold water to cool
In a medium bowl, combine ricotta and cream cheese; mix well- gently stir in onions, crabmeat and shrimp (I also added half a cup of the shredded mozzarella to this mixture)
Spread a cup of pasta sauce in the bottom of ungreased glass baking pan
Fill each cooked manicotti with seafood mixture;place over sauce
Spread remaining sauce over manicotti; cover tightly with foil
Bake for 30 minutes or until bubbly; Uncover baking dish, sprinkle mozzarella over top. Bake uncovered 5 to 8 minutes or until cheese is good and melted. Let stand five minutes before serving (as if!)
I paired this with sautéed zucchini and French bread.
On a side note, this recipe feeds seven, with some seafood mixture left over (not much). Halve the recipe for fewer diners 🙂
Oh joyous comfort food! This is a classic through and through. Simple, budget friendly and just plain good.
- 1 (12 ounce) package egg noodles
- 3 chopped green onions
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 pkg. fresh mushrooms
- 1 (ish) cup crushed potato chips (I say ish because I love salty chips so I crushed up a bunch more)
- Cook pasta according to directions.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onions, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9×13 inch baking dish, and top with remaining cheese then crushed potato chips.
- Bake for 15 to 20 minutes or until cheese is bubbly & chips are golden brown.
4 Chicken breast halves, boneless, skinless
1/3 C. Olive Oil
4 Limes juiced
4 Cloves garlic minced
3 Tbs Cilantro chopped
½ tsp salt
½ tsp pepper
Pound chicken to flatten slightly; combine oil, lime juice, garlic, 2 Tbs cilantro, salt and pepper in bowl. Pour over Chicken and marinade for at least 1 hour. Grill 2 minutes each side. Sprinkle with remaining cilantro and serve with grilled veggies.
With shrimp mix marinade and let sit 1 hour and grill.