I made these and the family loved them...even Grandma! They were super easy with this shortcut...I used fish sticks. I like the lightly breaded sticks from Trader Joes, but I know that there are other yummy ones. For a side I made refried black beans.
What you'll need for the tacos:
cabbage
shredded cheese
tortillas (flour or corn)
pico de gallo
Prepare fish sticks as directed on box
Baja Sauce:
Makes 1 1/2 cups
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 small jalapeño pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Preparation
Combine all ingredients; stir well.
Bon Appetit!!
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Saturday, July 25, 2009
Monday, June 15, 2009
Walnut Crusted Chicken
So I made this recipe awhile ago for a picnic. It is always hard to come up with an easily portable protein to take to a picnic or bonfire or a concert in the park. And it is nice to switch things up from the usual sandwiches. I made it the night before and then just served it cold with some dipping sauces. It was very easy and pretty delish. Figured with summer and all it would be a great recipe to share for all those summer picnics...although do Zonies even go on picnics...to hot right?? I can't believe I can even forget that.
8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs
In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.
Beat eggs in a pie plate (or shallow dish)
Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.
Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.
Cool chicken and refrigerate. Serve with dipping sauce.
Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs
In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.
Beat eggs in a pie plate (or shallow dish)
Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.
Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.
Cool chicken and refrigerate. Serve with dipping sauce.
Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Thursday, June 4, 2009
Zach's Chickadee-Chicken
So, our six year old son Zach has always been a challenge to feed simply because he likes very few things. He is a healthy eater loving fresh fruits and raw veggies, but protein has been difficult unless it is in the shape of a machine-pressed nugget (and whether or not that is actually protein is very questionable). Well, one lovely day I crossed my fingers and tried the following "recipe" only to find smiling faces and pleads for second helpings sitting at the table next to me. Score for Mommy!!
Zach's Chickadee Chicken
(a recipe you probably already have)
One bottle of Newman's Own Italian Dressing (this brand is a MUST)
Chicken Breasts (butterflied and pounded thin)
Place the pounded chicken in a Pyrex dish with the Newman's dressing and allow to marinate for 2-3 hours. Grill, serve with a green salad and crunchy bread and thank me later.
Zach's Chickadee Chicken
(a recipe you probably already have)
One bottle of Newman's Own Italian Dressing (this brand is a MUST)
Chicken Breasts (butterflied and pounded thin)
Place the pounded chicken in a Pyrex dish with the Newman's dressing and allow to marinate for 2-3 hours. Grill, serve with a green salad and crunchy bread and thank me later.
Saturday, May 30, 2009
Oh My, Calzone Pie
1 pkg pie crust
1 1/4 cup garlic marinara
1 pkg ground tukey (use/add any filler ingredient you want...sometimes we add pepperoni & mushrooms)
1 cup shredded mozzarella cheese
1/4 cup ricotta cheese
Mix ground turkey with one egg, a couple splashes of milk, some onion powder, & 1/4c italian bread crumbs and brown on stove
Mix ricotta with marinara.
Follow the directions on the pie crust pkg for double crust. Cover bottom of pie crust with marinara and then add filling. Top filling with remaining marinara and mozzarella cheese. Cover with remaining pie crust, cut a few slits in the top, and bake for 15-20 minutes or until crust is golden brown.
1 1/4 cup garlic marinara
1 pkg ground tukey (use/add any filler ingredient you want...sometimes we add pepperoni & mushrooms)
1 cup shredded mozzarella cheese
1/4 cup ricotta cheese
Mix ground turkey with one egg, a couple splashes of milk, some onion powder, & 1/4c italian bread crumbs and brown on stove
Mix ricotta with marinara.
Follow the directions on the pie crust pkg for double crust. Cover bottom of pie crust with marinara and then add filling. Top filling with remaining marinara and mozzarella cheese. Cover with remaining pie crust, cut a few slits in the top, and bake for 15-20 minutes or until crust is golden brown.
Thursday, May 21, 2009
Spinach and Turkey Enchiladas
This is EASY EASY EASY! Loaded with spinach but cheesy and super yummy.
1 lb ground turkey - browned and drained
1 jar of salsa (I use mild so not too spicey for kids to eat)
8 oz. cream cheese
1 bag of spinach
1 lb of shredded cheese
flour tortillas (can use corn if want)
1 large can of green enchilada sauce.
Brown turkey and drain. In pan you cooked turkey in combine the salsa, cream cheese and spinach. Heat until cream cheese melted. Stir in the ground turkey. Coat bottom of casserole dish with a little of the enchilada sauce. Spoon mixture into tortillas and roll...place in dish seam side down. Cover with remaining sauce and cheese.
Bake at 350 until bubbly...about 30 minutes.
1 lb ground turkey - browned and drained
1 jar of salsa (I use mild so not too spicey for kids to eat)
8 oz. cream cheese
1 bag of spinach
1 lb of shredded cheese
flour tortillas (can use corn if want)
1 large can of green enchilada sauce.
Brown turkey and drain. In pan you cooked turkey in combine the salsa, cream cheese and spinach. Heat until cream cheese melted. Stir in the ground turkey. Coat bottom of casserole dish with a little of the enchilada sauce. Spoon mixture into tortillas and roll...place in dish seam side down. Cover with remaining sauce and cheese.
Bake at 350 until bubbly...about 30 minutes.
Tuesday, May 19, 2009
Simple Chicken Marinade
OK...I found this recipe about a year ago and everyone I have made it for LOVES it (especially my husband.) It's simple and delicious.
INGREDIENTS
3/4 cup reduced sodium/lite soy sauce
1 cup low fat mayonnaise
6 skinless, boneless chicken breast halves - pounded or sliced thin
*1 tsp. minced garlic (the recipe doesn't call for garlic but I add it anyway)
DIRECTIONS
In a medium bowl, mix together the soy sauce and mayonnaise (and garlic if you use it.) Save a small amount so you can drizzle it over the chicken once cooked. Add the chicken and turn to coat. Cover, and marinate for at least 30 minutes. The longer you marinate the better though.
Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade.
Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
INGREDIENTS
3/4 cup reduced sodium/lite soy sauce
1 cup low fat mayonnaise
6 skinless, boneless chicken breast halves - pounded or sliced thin
*1 tsp. minced garlic (the recipe doesn't call for garlic but I add it anyway)
DIRECTIONS
In a medium bowl, mix together the soy sauce and mayonnaise (and garlic if you use it.) Save a small amount so you can drizzle it over the chicken once cooked. Add the chicken and turn to coat. Cover, and marinate for at least 30 minutes. The longer you marinate the better though.
Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade.
Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
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