Tuesday, August 6, 2013

Recipe sharing

Good morning Crushers!

Last night I did one of my favorite things: I had a fun conversation on the phone with my sister. The only thing that's better is hanging out with her in person. We weren't always the best of friends as kids, but as adults, we're pretty close. I think getting married in the same year and planning weddings side-by-side helped, but growing up and getting to appreciate each other as unique adults helps too.

Since Steve and I are going to meet our friends' new baby boy tonight (yes, we know a million people with new babies), and I like to bring new moms a dinner that they don't have to cook, I was telling my sister all about these easy enchiladas I made. She was telling me that she's having Grandpa over on Wednesday night and has no idea what to make and needed a seafood suggestion. I promised to e-mail her a few recipes this morning.

Here is what I sent her:

Parmesan Crusted Tilapia
4-6 Tilapia filets (it's OK if they're frozen, but you need to thaw them completely)
1 cup Italian bread crumbs
1/2 cup shredded Parmesan cheese
1 tsp garlic powder
1/2 tsp pepper
(toss in a little oregano or basil if you've got it)
1 egg, beaten
1/3-1/2 cup flour

Gear you'll need:
Three shallow dishes or dinner plates, 13X9 baking dish, measuring cups and spoons

Preheat the oven to 350 degrees. In the first shallow dish (Dish 1), spread the flour out. In the second dish (Dish 2), beat an egg. In the third shallow dish (Dish 3), mix all of the remaining dry ingredients. Lightly coat your baking dish with cooking spray. First, you take the fish fillet and place it gently in the flour in Dish 1 until it has a light coating. Then take a fish fillet and coat each side in egg in Dish 2. Don't worry, it won't wash off your flour. Last, take the fillet and place it in Dish 3 pressing down slightly to get it coated on each side. Place the fillet in the baking dish. Repeat the three steps until you have all of your fish coated. Bake for 15-18 minutes or until the fish flakes when you insert a fork. (Delicious with roasted veggies or steamed broccoli or mashed potatoes).

EASY Enchiladas
6 Tortilla Shells (8-10 inch rounds)
1 lb ground beef or turkey
taco seasoning
1 cup-ish salsa, divided (you can totally use more if you like)
1 cup shredded cheddar cheese
1 diced green pepper
1/2 medium diced onion
1 can refried beans (which aren't actually fried!)
sour cream, guac or other dips if you'd like

Gear you'll need:
Frying pan, spoon, can opener, measuring cup, 13x9 baking dish

Brown the meat and cook it according to the directions on the taco seasoning. Spread about 1/2 cup of the salsa over the bottom of the baking dish. Dice up the green pepper and onion and then toss that in with the meat. Once the meat is done, take it off the heat and preheat your oven to 350 degrees. Spread a thin layer of beans in a line across the middle of a tortilla, spoon some of the meat mixture on top of the beans. Roll up the tortilla and place seam-side-down in the pan. Go ahead and squish it up to the side since you'll need to fit 6 of these roll-ups across the pan like this: [IIIIII]. Repeat the tortilla-bean-meat-roll-up process until all 6 tortillas are filled and placed in the pan. Spread the remaining salsa over the top of the tortillas so they're kind of coated. Sprinkle a healthy handful (about a cup) of shredded cheese over the top. Bake in the oven until the cheese is all melty. Since you already had heated up the meat, it'll reheat in the oven while the cheese melts. Enjoy with a corn salad (below), Spanish rice or other fun side dish.
Since I was making the enchiladas at the same time as the corn salad,
I use the juice from the tomatoes to give a kick to the ground meat.
Corn and Black Bean Salad (Modified from Rachel Ray's recipe):
1 package of frozen corn (about 2 cups)
1 can of black beans, rinsed and drained
1 can of diced tomatoes with chillies, drained OR 2-3 diced Roma tomatoes
1 tsp taco seasoning (cumin, pepper, chili powder and garlic salt)
1/2 large or 1 medium onion diced
1 tbsp olive oil
1-2 tbsp lemon juice (lime works too!)

Gear you'll need:
Can opener, big bowl with a lid, spoon, knife

Directions: Mix all of the ingredients together in a big bowl. Chill in the fridge for at least 30 minutes (for the corn to thaw) or overnight. Enjoy!


  1. Both of these recipes sound awesome and are going onto the meal plan for next week :D

    1. FYI - since I bought a 10-pack of tortillas, I could make a 13x9 pan for dinner (and have leftovers) PLUS I made a 9x9 pan that held 4 and put it in the freezer for later. Can't wait for this easy dinner!