Fish Tacos

This recipe is another Saturday Morning Cartoon find from The Food Network. Of course this is my slight adaptation. 

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime lime
• 1/4 teaspoon salt
• Freshly ground black pepper
• (I usually add 1 T. chipotle chili pepper flakes)
  
• 1 pound white flaky fish fillet, like tilapia, halibut or mahimahi

• 1/2 cup plain greek yogurt
  
• 2 teaspoons chipotle pepper, in adobo sauce
• 8 fresh tortillas from De Leon! or just regular tortillas your choice flour or corn
  
• 1 1/2 cups shredded green cabbage
• 1/4 cup fresh cilantro leaves
• Lime wedges

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the yogurt and chipotle pepper. I sometimes add a pinch of salt.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, and cilantro and serve with lime wedges.

Fish Tacos by Ellie Krieger

The above link is for the original recipe. 

My Favorite Snack

Pumpkin Seed and Dried Cherry Trail Mix
I saw this while watching what I call my Saturday Morning Cartoons, which is actually Saturday morning Food Network.  I have learned so much from the food network!
The only thing I do differently with this recipe is roast it for longer.  I usually do about 25-30 minutes.  You just have to make sure it doesn't burn.  You can buy all of the ingredients in the bulk section at most grocery stores.  We shop the Rosauers/Huckleberries bulk section and love it. 

Shrimp with Snow Peas

This is one of those recipes that I wasn't sure about, but as my husband and I were eating it we just kept saying "this is soooo good!"  It is actually while eating this dinner that I was inspired to write a blog in the first place.  It is another recipe slightly adapted from the Weight Watchers Take Out Tonight Cookbook (2002).  

1 pound Shrimp
1 T. + 2 t. cornstarch
1/2 c. chicken broth
3 T. soy sauce
1 t. sugar
1/2 t. sesame oil
1 t. chili garlic sauce
1 T canola oil
1 can water chestnuts
2 T. fresh grated ginger
1 clove minced garlic
1/2 pound snow peas (I usually add red, yellow or orange peppers and baby corn too!)
2 cups rice (brown rice is recommended, unless your husband is Asian and refuses to eat anything but WHITE rice!)
Combine shrimp with 1 tablespoon of the cornstarch in a bowl, toss, coat and set aside.  Combine the broth, soy sauce, sugar, sesame oil, chili garlic sauce and the remaining cornstarch in a small bowl and set aside.
Heat a nonstick wok over medium high heat.  Swirl in canola oil then add the shrimp.  Stir fry until cooked and set aside. 
Add the water chestnuts, ginger and garlic and stir until fragrant, 30 seconds.  Add the snow pears and stir fry until crisp and tender, about 1 minute.  Add shrimp and broth mixture, until the mixture boils and thickens.  Serve over rice. 
Serving Size 1 1/4 shrimp stir fry and 1/2 cup rice
291 Cal, 6g fat, 37 g carbs, 5g fiber

Kung Pao Shrimp

I really love to cook, but also love really good take out.  This recipe combines both of those loves! I may just go to URM and buy some Chinese take out boxes to get the real feel.
The following recipe is a slight adaptation from the Weight Watchers Take Out Tonight Cookbook (2002).

3/4 chicken broth
1/4 C. rice wine (Mirin)
2T. soy sauce
2T. honey
1T. chili-garlic sauce
1T. cornstarch
1 t. sesame oil
2t. canola oil
1 pound medium shrimp (we always buy the frozen raw shrimp at Costco!)
2T. grated fresh ginger
2 cloves minced garlic
4-5 cups of your favorite stir fry veggies (I love snow peas, baby corn, bell peppers and sometimes broccolini)
Combine first 7 ingredients in a bowl and set aside.  Heat wok over medium low heat, 1 t. canola oil and cook shrimp.  Set aside when finished.  Add remaining t. canola oil, garlic and ginger.  Stir for 30 seconds and add veggies.  Stir Fry until the veggies are crisp and tender.  Add shrimp and broth mixture.  Cook and stir until the mixture boils and thickens.
I always serve with rice!
Approximate calories without rice (Calories depend on veggies used!)
Serving size 1 1/4 cup  188 Cal, 5g fat, 3g fiber
Enjoy!