Soft Tacos with Tilapia and Chili-Lime Mayonnaise

I actually found this recipe in the WeightWatchers New Complete Cookbook and everyone in the house that enjoys tilapia and tacos loved it. I am trying to cook out of my healthy cookbooks and will post the recipes as I find the ones I really like, and keep in my mind that I’m a very picky eater.

Serves 4

Ingredients

• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 (6 ounce) tilapia fillets (The recipe calls for fillets with skin, as you’ll see. I prefer to use skinless fillets.)
• 2 teaspoons olive oil
• 1/3 cup fat-free mayonnaise
• Grated zest and juice 1/2 lime
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas, warmed
• 1 cup lightly packed thinly sliced romaine lettuce
• 1 large tomato, chopped

Instructions

1. Preheat oven to 450 F. Spray 7 x 11 -inch baking dish with nonstick spray
2. Stir together cumin, salt, and pepper in cup. Sprinkle on tilapia. Place fish skin side down, in baking dish; drizzle with oil. Cover baking dish with foil; bake until fish is just opaque in center, about 10 minutes.
3. To make chili-lime mayonnaise, stir together mayonnaise, lime zest and juice, cilantro, and chili powder in bowl until mixed.
4. Remove skin from fish and cut into strips, I prefer small bite size pieces. Top each tortilla with about 1/4 cup of fish, 1/4 cup of lettuce, one fourth of tomato, and generous 1 tablespoon of mayonnaise. Fold in half.

Nutritional facts: (per serving, 2 tacos)

• 301 Cal
• 12 g Total fat
  • 3 g Sat Fat
  • 0 g Trans Fat
• 43 mg Chol
• 582 mg Sod
• 30 g Total Carb
• 2 g Total Sugar
• 4 g Fib
• 20 g Prot
• 114 mg Calc

Here are a few I haven’t tried yet:

Tilapia Soft Tacos with Chipotle Cream Recipe – Allrecipes.com

Tilapia with strawberry-citrus-avocado salsa « Superspark

Tilapia Quesadillas with Tomato Salsa and Chili Re – Blogspot

Pecan Pork Chops and Penne Pasta

A special blog buddy of mine, SoapBird, did not like my very empty brand new recipe page so she told me I could use a recipe of hers. Here is the original recipe on her site, Pecan Pork Chops and Penne Pasta. Trust me you should take a look at her site and ask her about her soap too.

Ingredients

1-cup of finely chop pecans
1/2-cup buttermilk
1/2-cup of dry bread crumbs (up 1-cup)
1/2 tsp paprika
1/4 tsp each: salt, oregano, cayenne pepper, 1/4-cup flour, 6- (4oz) boneless (or bone-in) pork chops

Crush pecans.

?Mix together: pecans, crumbs, salt, paprika, oregano, cayenne pepper.

Put flour, milk and nut mix in separate bowls. Coat meat in flour, dip in buttermilk then dip in nut mix.

Chill for 1 hr.
Tip: I like to taste the dry nut mix first before coating the meat, just in-case more seasoning is needed. Add seasoning to your liking.

Bake at 375 for 30 up to 45 minutes (longer depending on the thickness of your chops. If left to cook too long your pork chops will be dry.

Viola dinner is served!

Cook pasta according to package directions. While pasta is cooking add tomatoes and garlic to pan and drizzle with Wine Vinegar or drizzle with Olive Oil for about 1-2 minutes, just long enough heat tomatoes and spinach.

Here is how it looks after cooking. My little one likes her spinach wilted.

Drain pasta and add spinach, garlic, diced tomatoes and peppers to pasta. Add salt & pepper to your liking and lightly coat pasta with olive oil.
Tip: I added extra ingredients: cilantro, green chili, jalapeno peppers for heat. I like hot and spicy foods!

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Two Pot Dinner

 

This is a recipe I love to make it’s very simple. You need a skillet and slow cooker.

Two-Pot Dinner

Ingredients:

1 pound sliced bacon
1 large onion, chopped
1 pound ground beef
1 can (31 ounces) pork and beans
1 can (30 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 cup ketchup
1/3 cup packed brown sugar
3 tablespoons vinegar
1 tablespoon liquid smoke (optional)

Tip: When a recipe calls for diced bacon, cut the bacon with kitchen shears directly into the skillet

Cooking Instructions:

1. In the skillet cook the bacon on medium until crisp
2. Remove the bacon with a slotted spoon and place in slow cooker, save 2 tablespoons of drippings in the skillet
3. Saute the onion in the bacon drippings until brown
4. Remove the onions with a slotted spoon and place in the slow cooker
5. Using the skillet, brown the beef
6. Drain the beef and then transfer it to the slow cooker
7. Add the beans, ketchup, brown sugar, vinegar, and liquid smoke to the slow cooker and mix well
8. Cover and cook on low for 4 hours

I will be making this dish for my family and updating it with pictures.

 

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