Menu: Fish tacos & Olive Chicken

This week, we will be making fish two ways and a delicious crock-pot recipe. Have I mentioned how much I love my crock-pot?! You will see that I use it at least every other week. Below, I have posted the menu breakdown day by day and links to the recipes. Below the links, I will write any changes or additions I made. Post your comments/questions and enjoy!

Day One:

Blackened Tilapia

Cook 2 fillets for dinner tonight, and at least 2 extra for tacos later in the week.

Sautéed Spinach

Ingredients:

Spinach Buy fresh (you will need at least 16 oz for 2 people), or buy a package of whole frozen

Lemon

Salt & Pepper

Dash of nutmeg (optional)

Crumbled, cooked bacon (optional)

1. Heat a small amount of olive oil in a skillet on med-high heat

2. Add the spinach, a squeeze of half a lemon, and salt, pepper, & nutmeg to taste

3. Stir to wilt the spinach (covering the pan helps speed this along)- about 2-4 minutes

4. Serve with crumbled bacon/turkey bacon on top and extra lemon, if desired.

Roasted Potatoes

This is one of my "go to" side dishes.

Ingredients:

6-10 red or yellow potatoes, halved

4-6 cloves of garlic, peeled (depends on how much garlic you enjoy)

Extra Virgin Olive Oil

Kosher salt & pepper

1. Preheat the oven to 400

2. Place halved potatoes and garlic cloves in a baking pan (metal works better than glass, nonstick is fine)

3. Drizzle liberally with olive oil and season with salt & pepper to taste

4. Bake for 20 minutes, or until potatoes are crispy on the outside and you can pierce them with a fork. (You are NOT trying to make home fries, so don't over cook them.)

Day Two:

Olive Chicken

Make the entire recipe, you will eat the leftovers. I used boneless, skinless chicken breasts, but if you had thighs, they would be good. I added the capers at the end.

Steamed Green Beans

Buy a bag of frozen green beans, steam in microwave, and season with butter, salt, pepper, and lemon juice.

Cheesy Orzo

This is one of my FAVORITE side dishes of all time. Make the entire recipe for delicious leftovers.

Day Three:

Fish Tacos with leftover fish: with lime-cilantro crema OR with cabbage slaw

Both are delicious, try the other recipe another time!

Black beans & rice

Ingredients:

1 can of black beans, drained and rinsed

1 bag of instant white rice, cooked (do not over cook!)

1 lime

1 handful of cilantro, chopped

1 T butter

1/2 T olive oil

1/2 t cumin

Salt & pepper

1. Heat a nonstick skillet over med-high heat, add butter and olive oil.

2. When butter has melted and is hot, add cooked rice, cumin, and salt/pepper to taste.

3. Warm rice through, stirring well (some might get brown or crispy).

4. Add black beans and lime juice, stir until heated through.

5. Top with lime juice, and taste for salt before serving.

*Don't have time? Just microwave the black beans, mix with the cooked rice, throw in cilantro, lime, and salt/pepper!

Mexican Tossed Salad

Ingredients:

Salad greens

1 Avocado, sliced

1-2 T Sunflower or pumpkin seeds

1 Tomato, chopped

1 Cucumber, chopped

1 Carrot, chopped or peeled

1. Toss ingredients together and serve with your favorite vinaigrette. (I will include recipes for my favorites in a later post.)

Day Four:

Leftover Olive Chicken & Orzo

Tossed salad (use up your veggies!)

Happy eating!

~Mamacita