Slaw for Fish Tacos

13 Apr

Photo Source (Betty Crocker)

I don’t often post about entrée’s here, however I thought this one was worth sharing. For all the health food critics out there, this is not a health food, so I’ll just leave it at that. I do normally strive to provide healthy, nourishing meals to my family, and this one was, as long as you don’t look at the processed side of it!

For dinner tonight I stepped out and tried something a little different. I have always wanted to prepare fish taco’s. I had some Mrs. Paul’s Crunchy Fish Sticks (better than some, still not the most nutritious choice), some 6″ tortillas and some broccoli slaw. I did a little research and found a fish taco recipe at Betty Crocker.com. I made my own version, but used the recipe as my base.

I think this kicker was the slaw. It was quick, easy and very tasty. The original recipe called for cabbage slaw, but I almost always substitute broccoli slaw instead. Here’s what it used:

Mexican Slaw for Fish Tacos

  • 1 package broccoli slaw
  • 1/2 cup light mayonnaise
  • 2 – 3 tablespoons milk (skim)
  • 1/2 package prepared taco seasoning

Combine all of the ingredients and mix well. Refrigerate until ready to prepare tacos. *Add milk to desired consistency (mine appeared a little dry).

Truthfully, the list of ingredients aren’t half bad. For the rest of meal, I baked the fish sticks and to prepare the tacos, I warmed the tortillas in an ungreased skillet on medium for about 30 seconds, then folded the sides together to make more of a burrito look.

The tacos went over so well I didn’t even have time to take a photo. The picture above came from the Betty Crocker web site. I definitely will make these again, but will get a picture before they are devoured!

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Good Eats

11 Apr

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Tropical Angel Food Cake

11 Apr

Looking for an easy dessert that won’t make you feel like you just wolfed down a block of chocolate lead? It won’t get much easier than this one. Only two ingredients lead to a satisfying dessert that you won’t walk away from feeling like you need to head to the gym for an hour. Unless of course the preceding dinner warrants it!

This cake recipe can be found just about anywhere on the web and then some. I haven’t made it in a while and remembered it when choosing a dessert to go with tonight’s seafood (fresh caught fish mind you) dinner. I served it with some leftover Key Lime Pie… very fitting to welcome the warmer weather. I love spring and I love the hints that the weather gives of the upcoming summer season.

Enough jabbering, here’s the recipe.

Tropical Angel Food Cake

  • 1 Box Angel Food Cake Mix
  • 1 (20 oz.) can crushed pineapple

Directions:

Pre-heat oven to 350 degrees. Coat a tube pan, Bundt or 9 x 13″ pan with cooking spray.

Combine the cake mix and pineapple and stir until well blended. Pour into prepared pan. Note, to remove the air pockets that will food big craters in your completed cake, use a long skewer or butter knife and “poke” around in the cake before baking.

Bake according to the box directions as to the pan size you are using. When done, the cake will spring back when pressed. Remove from the oven and quickly turn the pan upside down to cool. Once cool remove from the pan. (This can be done by sliding a thin knife or spatula around the edges of the cake). Serve plain, with whipped topping and/or fresh fruit. Store at room temperature tightly covered.

Notes:

*I have always used either a Bundt pan, or an actual Angel Food Cake pan. I suppose if you used a 9 x 13″ you wouldn’t have to remove it, but you should still turn it over too cool.

*I use Duncan Hines… almost always when using a boxed mix

*You can use pineapple packed in any type of syrup, but to keep the “light” in this cake, I suggest not using the can with heavy syrup.

 

 

 

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Almond Lovers Chocolate Chip Cookies

5 Apr

 

 

 

This recipe originates from PickyPalate.com. The minute I saw the recipe I knew it was a must try. I am always looking for that “perfect” cookie. For me, texture is second only to taste, followed closely by how well they hold up in the next couple of days (if they last that long).

I baked part of the batch on Saturday and I am happy to say that 48 hours later, the cookies are as fresh as the day I baked them. Additionally, I baked some more tonight and after being refrigerated they baked up perfectly.

These chocolate chip cookies are certainly gaining a top ten ranking on my long list of cookies. Try it, you won’t be disappointed.

Just as a note, for the chocolate chips I use a combination of Ghirardelli semi-sweet chips and their 60% baking disks (which I love…)

For the recipe, please click on the link over to Picky Palate’s site. Make sure to make time to check out her other recipes and links. It’s a great blog.

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Peanut Butter Banana Pudding

27 Mar

Yes, you read that correctly, peanut butter, bananas and pudding. I had already planned to make banana pudding for dinner and just happened to come across this recipe and decided to “tweak” tonight’s dessert.

This was a very simple recipe and turned out to be a quite delicious combination. If you like peanut butter and banana’s, I highly recommend trying this recipe. My kids, had seconds and would have gone for thirds if I let them.

To check out the original recipe, head over to Peanut Butter Boy.com.

Peanut Butter Banana Pudding

Ingredients:

  • 8 oz sour cream*
  • 1/3 cup creamy peanut butter (Jif)
  • 2 cups skim milk
  • 8 oz whipped topping, thawed for 30 minutes
  • 2 small packages instant vanilla pudding
  • 3 bananas, in 1/4″ thick slices
  • 1/2 box (16oz) Nilla Wafers

Instructions:

In a large bowl whisk together the sour cream and peanut butter. Then whisk in the whipped topping and milk until no clumps remain. Stir in the instant pudding until well incorporated and mixture begins to thicken.

In a large glass serving dish or trifle bowl, form a layer of Nilla Wafers, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat, wafers, pudding, bananas… Garnish with extra wafers on the side if desired.  Top with a few vanilla wafers and any other garnish. Peanut Butter Boy suggested chocolate shavings and/or fresh berries. I used some honey roasted peanuts.

Refrigerate for at least 2 hours before serving.

*The original recipe calls for non fat greek yogurt (or sour cream) but I had to toss my greek yogurt as it was slightly past its expiration date, and I didn’t want to chance making anyone sick!

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