Clean out the Kitchen Quesadilla

I hate lunch.  I never know what to eat and I always end up eating a bunch of random snacks instead of an actual lunch.  It's boring and uninspiring and that is why I hate lunch.

This morning I was putting together my lunch for camp training and feeling annoyed at how un-creative I was being.  Then, I had a great idea! We had a bunch of random leftovers in the fridge: fish from fish tacos, grilled veggies, beans, and cheese.  I was going to make a quesadilla!!!

It was crazy good and it made me like lunch a lot more than usual.  I was actually excited to eat lunch when we had our break at training.  This is a great way to use up leftovers, but in a new and creative way.  Plus, it was healthy and I felt good about what I was eating.

Clean out the Kitchen Quesadilla

Ingredients:
2 small corn tortillas
2 tbsp seared fish, shredded (or other form of protein)
1 tbsp black beans, drained and rinsed
2 tbsp cheese (I used pepper-jack and cheddar)
1/4 cup cooked veggies (I had squash, zucchini, carrots, and red peppers)

Directions:
Lightly grease a small fry pan and place 1 tortilla in the pan over medium-low heat.  Top with the fish, beans, and veggies, and then sprinkle cheese all over the top.  Place the other tortilla on top and, using a spatula, press down to glue everything together with the cheese.  After 2-3 minutes, flip and continue to cook for another 2-3 minutes or until everything is hot and the quesadilla is staying together.
Enjoy :)

Fish Tacos with Mango-slaw

I'm pretty sure I've been craving fish tacos for about 3 months.

I found a really intriguing recipe for Mango-Slaw and I guess you could call it my inspiration.  After 3 months, I finally made my fish tacos with mango-slaw! I'm glad I did because it turned out really great.  Plus, it is another simple and healthy week-night meal that I can add to my repertoire.  Don't get me wrong, I still love to bake, but I get really pumped when I find a good healthy dinner/lunch recipe.  They never seem to get the same attention or love that my baked goods receive (like marriage proposals...), but I get really excited when I cook up something delicious.

Plus, Bri invited his dad and step-mom over for dinner and so I got to share my meal with them! I always get nervous and a little stressed when I share something new with people other than my immediate family, but they loved it and it made me really happy to share something I'm passionate about with them!

I never have that high of expectations for a Wednesday night, but tonight was really nice :)


Fish Tacos with Mango-Slaw (adapted from Confections of a Foodie Bride and Skinny Taste)

Ingredients:
For the tacos:
8 whole wheat-corn tortillas
4 filets of tilapia
1/4 cup + 1 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
For the avocado cream:
1 avocado, peeled and diced
2 tbsp lime juice
2 heaping tbsp non-fat greek yogurt
1 tsp cumin
1 tsp fresh cilantro, chopped
salt and pepper to taste
For the Mango-Slaw:
1 mango cut into thin strips
2 cups broccoli slaw (broccoli/carrot mix)
3 medium scallions, chopped
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp lime juice
1 tbsp sesame oil

Directions:
1. For the tacos: in a large plastic bag, place 1/4 cup olive oil, lime juice, chili powder, and garlic.  Seal the bag and shake to combine.  Place filets in the bag, seal the bag, and toss to coat the tilapia.  Place the bag in the fridge for 30 minutes.
2. Make the Mango-Slaw: In a medium bowl, toss the broccoli-slaw with the sliced mango and chopped scallions.  In a small bowl, whisk the rice vinegar, soy sauce, and lime juice.  Slowly whisk in the sesame oil.  Pour the dressing on the broccoli-slaw mixture about 15-20 minutes before you are ready to serve dinner. This way it will have time to soak up the dressing.
3. Make the avocado cream: in a food processor, process the avocado, lime juice, and greek yogurt.  Mix in the cumin, fresh cilantro, salt, and pepper to taste.
4. Once the fish has been in the fridge for 30 minutes, heat a large fry pan with 1 tbsp olive oil.  Place the filets in the pan and sear for about 3-4 minutes on each side.  Throw out the marinade mixture.  Place cooked filets on a plate and using a fork, chop up the filets into small pieces.
5. Assemble the tacos: Take a tortilla (we toasted ours in the microwave for about 10 seconds) spread some avocado cream (about 1 tbsp) on one half, place fish (about 1- 1 1/2 tbsp) along the middle and top with some mango-slaw.  Fold the taco so that that avocado cream causes the ends to stick together.
Enjoy :)