Fish Tacos

Ok, so most people have eaten fish tacos these days. There seems to be some version of them on every menu at every beach restaurant. What I didn't realize is how quick and easy they would be. Here's what I did.

1. First, I put tilapia fillets in a baking dish, sprinkled them with a little garlic powder and chili powder. Then baked them for about 25 minutes @ 375 degrees.
2. Next, I whipped up a fresh batch of coleslaw. Well...I didn't have any coleslaw so I just thinly cut some lettuce and mixed in mayo, salt, & pepper.
3. Last, yes that's right, this is the final step. I put all the fish fillets in a bowl. Took a fork and broke them all up into little pieces. Then used the fish pieces to fill the the taco shells.
4. Taco shell, fish, topped with coleslaw, drizzled with hot sauce!
5. Thirty minutes start to finish!!!! AWESOME & TASTY!

Oh, I forgot to mention that most places use soft taco shells. I used hard shells - there's my twist! :)

Portobello Appetizers

This is another delicious appetizer to make for a dinner party, cookout, or to take along to a picnic. It tastes best fresh out of the over, but still tastes good if cooled. These are also very healthy!

Items needed:

• baby portobello mushrooms
• mozzarella cheese (I use part-skim)
• turkey pepperoni slices
• black olive slices

Directions:

Cut stems out of mushrooms.

Fill mushroom cups with mozzarella cheese.

Place a turkey pepperoni slice and black olives over each cheese-filled mushroom.

Bake @ 375 for about 10 minutes.


You could also use large portabellos if desired! These are DELICIOUS and very filling.  If you opt to use large portabellos, you can add a little pizza sauce under the cheese and you have just made yourself the healthiest pizza ever - OR - add it to a bed of pasta and sauce!





Large portabello added to pasta with sauteed onions and spinach on top






The finished product if you're making the appetizer!

These were a hit at our NYE party and a bigger hit with the family when I made the large ones for dinner!

Tilapia - Spinach Cakes - Quinoa

Tonight was one of my favorites. Takes a little more time than the average busy mom meal, but still a tasty, quick pick.

Tilapia - lightly breaded with a mixture of panko bread crumbs, basil, oregano, red pepper flakes,

and garlic. Then baked! YUMMMMM!!!

Spinach Cakes - 1 box or small bag of frozen spinach, defrosted in microwave and squeezed. Stir in 1 egg, 1/2 cup parm. cheese, spices of your liking and stir. Sautee garlic in a pan with EVOO. Form spinach mixture into patties and cook in garlic/oil pan. To with a sprinkle of low fat shredded cheddar cheese.

Quinoa - Tonight I made the quinoa with a low sodium beef boullion cube, chopped cherry tomatoes, chopped jalapenos, and chopped onion. (I also make a big batch of quinoa when I make it because this is more time consuming. Quinoa keeps well in the fridge and then you can take it out and heat for the next day or in two or three days.)

Ps) If your family doesn't like quinoa, you can substitute rice.