Fish Tacos are so easy to make at home. Save time by using pre-packaged coleslaw mix and this dinner is on the table in 20 minutes flat!
SERVES: 4 TOTAL TIME: 20 Min
INGREDIENTS: 3 Tbsp. lime juice 1 Tbsp. vegetable oil 1 lb. white fish fillets (cod, haddock, tilapia, mahi-mahi) 1/2 cup nonfat Greek yogurt or sour cream 1/2 cup mayonnaise 1/4 cup fresh cilantro 4 cups cabbage 8 flour tortillas
INSTRUCTIONS: Combine 1 tablespoon Mrs. Dash Seasoning Mix, 1 tablespoon lime juice, 1 tablespoon vegetable oil and coat fish fillets. Combine remaining Seasoning Mix, with yogurt, mayonnaise, remaining lime juice and cilantro. Toss half of the yogurt mixture with cabbage. Cook fish over medium-high heat in 12-inch nonstick skillet for 5 minutes, turning once, until fish flakes easily with a fork. Break fish into pieces. Serve with warm flour tortillas, slaw and remaining yogurt sauce.
Chicken skewers served with a warm fruit salad for an elegant summer meal.
·1lb (500 g) boneless skinless Manitoba chicken thighs ·1tsp (5 mL) lemon juice ·1/4cup (50 mL) maple syrup Maple Cream·1/3 cup (75 mL) whipping cream ·1/4 cup (50 mL) maple syrup ·1/4 cup (50 mL) walnuts ·2(2) firm ripe pears, cored and cubed (eg Bosc or Anjou) ·1cup (250 mL) whole strawberries
Cut chicken thighs into cubes. Combine lemon juice and 1/4 cup (50 ml) maple syrup, pour over chicken and refrigerate for about 1 hour. Remove the chicken and thread onto bamboo or metal skewers. Discard marinade. Grill over medium heat for about 15 minutes, or just until the juices are clear and the meat is no longer pink. In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened. Stir in 1/4 cup maple syrup and walnuts. Drizzle half the Maple Cream over the skewers. Toss the remaining sauce with the fruit to make a warm fruit salad. Serve skewers and fruit salad immediately.
We recently made hummous for our group snacks and it was a hit! Hummous is a bean dip that provides fibre, protein and other important vitamins and minerals. It is easy to prepare and best served with fresh vegetables to dip. Enjoy!
Winter will come to an end...right? Need an indoor activity while you are waiting for the snow to melt! I bet your kids would love to help you make a batch of cookies. It can be messy, but getting your kids involved in cooking and baking helps them develop skills that they will need later in life. And kids are more likely to eat the foods they help prepare... although you may not need any help getting them to eat homemade cookies!
Check out this amazing recipe! Click on the orange title below for the recipe.
For a lot of kids chicken fingers are a favourite meal (I enjoy them myself!). A new recipe book for kids from the Heart & Stroke Foundation of Manitoba has a great recipe for Salmon Stix – which can be a great alternative to chicken fingers and helps meet Canada’s Food Guide recommendation to have fish three times per week. Visit the Heart and Stroke Foundation website http://www.heartandstroke.mb.ca/atf/cf/%7B8AA02216-F223-439E-B498-5229E02AF420%7D/MB_Children_Cookbook_F13.pdf for other great recipes you can prepare with your children. The more children are involved in food preparation the more likely they are to try the food! Stop by Anna’s House to pick up your copy of the Quick and Healthy Cookbook – Kid’s Edition Volume 1!
Super Salmon Stix! Heart & Stroke Foundation
Ingredients: ½ cup whole-wheat flour 1 Tbsp wheat germ 2 tsp chili powder ½ tsp pepper 4 egg whites, lightly beaten 1 Tbsp canola oil 1 Tbsp lemon juice 1 ¼ cups panko crumbs 2 Tbsp grated lemon zest 1 ½ lbs salmon fillet, cut into 1 inch x 3 inch pieces (2.5 cm x 7.5 cm)
Directions: 1. Preheat oven to 400°F (200°C). Lightly spray canola oil cooking spray on a foil lined baking sheet.
2. In a shallow dish, combine whole-wheat flour, wheat germ, chili powder, and pepper. In a second shallow dish, combine eggs whites, canola oil, and lemon juice. In a third shallow dish, mix together panko crumbs and lemon zest.
3. Dip salmon sticks in flour mixture, then into egg mixture, and finally into panko crumbs.
4. Place salmon sticks on prepared baking sheet. Bake for about 10 minutes until fish flakes easily when tested with a fork. Do not overcook or fish will be dry.
Note: If you don’t have panko crumbs at home you can substitute regular bread crumbs