Fish Tacos

Fish Tacos

1/2 C. sour cream
1/2 C.  mayonnaise
1/4 C.  chopped fresh cilantro
1 (1.25 oz) pkg. taco seasoning mix, divided, or homemade equivalent

1 lb. firm fish fillets, cut into 1-inch pieces, I used tilapia
2 Tbsp. oil
2 Tbsp. lemon juice
12 corn tortillas, warmed
shredded cabbage
chopped tomato
Taco Sauce or hot sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning in a small bowl. Mix oil, lemon juice and remaining seasoning then combine with fish pieces, place into a large skillet over medium heat, cook, stirring constantly, for 4 to 5 minutes or until fish flakes easily when tested with fork. Fill tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture and taco sauce if desired.

Honey Mustard Grilled Pork Chops

Honey Mustard Grilled Pork Chops

6 pork chops

2 Tbsp Dijon mustard

4 Tbsp honey

black pepper, to taste

Stir the mustard, honey and pepper together, set aside. Grill the pork chops over medium heat until cooked through. Baste the pork chops with the honey mustard sauce a few minutes before removing from the grill.

Ham and Pineapple Fried Rice

Ham and Pineapple Fried Rice

2 C white rice, cooked

1 onion, chopped

3 garlic cloves, minced

Oil, as needed

2 C diced ham

4 Tbsp soy sauce, divided

1 (20 oz) can pineapple tidbits, drained, reserve juice

2 eggs, beaten

2 C frozen peas and carrots, thawed

salt and pepper to taste

Cook the onion and garlic in oil in a large skillet or wok until soft. Add the ham, 2 Tbsp soy sauce, 1 Tbsp pineapple juice. Cook for until the ham is heated through. Move the ham to one side and pour the eggs into the skillet and cook, stirring frequently until cooked through. Add the peas and carrots and heat. Stir in the drained pineapple. Add the cooked rice, stirring to combine. Add remaining soy sauce, 2 Tbsp pineapple juice, salt and pepper to taste.

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

1 lb. penne pasta

2 Tbsp oil

1 green pepper, chopped

1 red pepper, chopped

2 cloves garlic, minced

1 small red onion, chopped

1 (28 oz) can crushed tomatoes

1 tsp. basil

1 tsp. oregano

1 (6 oz) pkg pepperoni

salt and pepper, to taste

1 C Italian cheese blend, shredded

Cook the pasta according to package directions. Meanwhile, sauté the peppers, onion and garlic in oil in a large skillet. When the veggies are soft, add the tomatoes, basil, oregano and pepperoni. Let simmer over medium heat until pasta is done. Season to taste with salt and pepper. Drain pasta and place back in the cooking pot. Pour sauce over pasta and toss to combine. Serve with shredded cheese.

Crockpot Garlic Cheese Fish Fillets

Crockpot Garlic Cheese Fish Fillets

6 fish fillets

1/4 C mayonnaise

1/2 C shredded cheddar cheese

5 Tbsp. lemon juice

4 cloves garlic, minced

Pepper to taste

Combine the mayonnaise, cheese, lemon juice, garlic and pepper in a bowl. Dip each fish fillet into sauce to coat then wrap in a foil packet tightly. Place all the packets in a crockpot, stacked on top of each other. Cook on low for 3-4 hours. Fish is done when it flakes easily.