Today's Tip: Two Super Easy Suppers

I made these meals this week and they are not only super easy and fast, but quite tasty, too.  Even according to the kids!

Grilled Fish Tacos with Cabbage Citrus Slaw (for 4 servings)

1 1/2 lbs. cod, flounder or other light, white fish
1 tsp sea salt
10-12 4" corn tortillas
3 cups shredded raw cabbage* (or bagged broccoli slaw)
cilantro, chopped
1/4 cup fresh lime juice
cayenne pepper, to taste (optional)
1 medium avocado, cut into slices
plain Greek yogurt (optional)

Preheat grill or broiler to high.  Grill or broil fish for 3-5 minutes on each side, or until it flakes easily with a fork.  Break up fish and set aside.

Wrap tortillas in a damp paper towel and microwave for 30 seconds.

Place tortillas on a serving plate.  Top each tortilla with fish, cabbage & cilantro.  Season with lime juice and cayenne pepper and top with avocado slices and a spoonful of Greek yogurt, if desired.

*We used the broccoli slaw and I sauteed it with the cilantro and lime juice for 2-3 minutes before adding to the tacos.


Chicken in Foil - (for 4 servings)

1 lb. boneless, skinless chicken breast, cut into small chunks
Seat salt and ground black pepper to taste
4 medium new potatoes*
1 red bell pepper, coarsely chopped**
1 small onion, coarsely chopped
Thyme

Preheat oven to 375˚. Season chicken with salt and pepper, if desired.  Set aside.

Place potato slices on a piece of aluminum foil. Top with chicken, bell pepper, onion and sprinkle with thyme; fold foil over and seal edges securely to form a pouch.

Place pouch on a baking sheet.  Bake for 15-18 minutes, or until chicken is cooked through and no longer pink in the middle.

*We used sweet potato slices instead of red potatoes.
 **We added additional bell pepper and some zucchini.

Today's Tip: Ever made your own Enchilada Sauce?

I tried the Crock Pot Enchiladas recipe last night and the Niemann family decided it was a keeper!  As it turned out I didn't have any red enchilada sauce, so before I gave in and just used the can of green that I did have, I took another look at the recipe and noticed it had a link to a Quick & Easy Enchilada Sauce recipe.  I clicked on it, whipped it up real quick, and I have to say I think that is what made the dish so delish!  So print or save this one to go with the enchilada recipe. 

Quick & Easy Enchilada Sauce

Yields: 6 servings | Serving Size: 1/3 cup | Calories: 84 | Previous Points: 1 | Points Plus: 2 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 3 g | Cholesterol: 0 mg | Sodium: 561 mg | Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 3 g | 

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• Kosher or sea salt to taste
• 1/4 teaspoon black pepper
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 cups chicken broth, (optional vegetable broth)
• 1/4 cup finely chopped cilantro
• 1 tablespoon canola, olive or grapeseed oil
• 4 cloves garlic, minced

Directions

Combine in a small bowl, cornstarch, chili powder, cumin, salt and pepper. 

In a mixing bowl, whisk together tomato sauce, tomato paste, broth, and chili powder mixture, set aside.

In a medium skillet, over medium-low heat, add oil and sauté garlic until fragrant, approximately one minute. Gradually stir in tomato sauce mixture and cilantro, bring to a boil then reduce to a simmer. 

Continue to simmer until thickened, approximately 15 minutes.