Ingredients:2 corn tortillas6-8 fish sticks1/4 cup corn1 small jalapeño, sliced (for less spice, use less of the jalapeño)2 tablespoons cilantro dressing, such as Bolthouse Farms Directions:Cook fish sticks according to package instructions. Meanwhile, toast corn tortillas over a low flame, 60 seconds per side. Top tortillas with fish sticks, corn, jalapeño slices, and dressing.
Ingredients: Makes 2 bowls1 tablespoon mayonnaise1/2 jalapeño, roughly chopped1/4 teaspoon freshly squeezed lime juice (add more if you’d like)Salt & pepper1 avocado7-10 large shrimp, cooked and choppedOptional cilantro, for garnish Directions:In a small bowl, combine mayonnaise, jalapeno, salt and pepper, and lime juice. Set aside. Then, slice the avocado long-ways down the middle. Remove theContinue reading “Avocado Shrimp Bowls”
Ingredients:2 cups fresh spinach1/2 cup canned peaches2 tablespoons chopped red onion1 tablespoon blue cheeseOptional slivered almonds2 tablespoons vinaigrette (such as honey vinaigrette or lemon vinaigrette) Directions:Combine spinach, peaches, red onion, blue cheese, and optional almonds. Toss with vinaigrette and serve.
Ingredients: Makes 2 servings3-4 cups fresh iceberg lettuce, chopped1/2 cup chopped red bell pepper1/2 cup canned black beans2 tablespoons cilantro dressing, such as Bolthouse Farms2 whole wheat pita pocketsPlus other optional fixins, such as corn, chicken, cheese, etc. Directions:In a large bowl, combine lettuce, pepper, corn, beans, and dressing, as well as other optional fixins.Continue reading “Tex Mex Pita Pockets”
Ingredients:2 cups packed fresh spinach1/4 cup chopped sweet onion1 hot cherry pepper, chopped (use half for more mild spice)2 tablespoons freshly grated Parmesan2 frozen cod fillets, completely defrostedOlive oil, for sautéing Directions: Preheat oven to 425. If your fillets are small and thick, cut a slit in the side for the stuffing. If they areContinue reading “Baked Stuffed Cod”