Salmon Quinoa Patties

Jana here with a recipe my whole family really likes!  These Salmon Quinoa Patties are really fast to mix up, and get ready for dinner. We like to eat them with sweet potatoes, and broccoli a lot of times! They are also good to freeze, if you want to double or triple the batch. They are packed with protein, and really delicious.

Salmon Quinoa Patties
(yield: 6-8 patties)

1 can salmon (remove the bones that are typically in the middle)
1 egg, lightly beaten
3/4 cup quinoa, cooked (I used a quinoa blend this time that included red quinoa)
1/4 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasonings (or basil if you don't have this)
oil to cook (we prefer coconut oil)

1. Heat the oil over medium high heat in an electric skillet or medium size pan.

2. Combine all ingredients, and mix until well combined.

3. Form patties, and place in the oil to cook. Cook on each side for approximately 3-4 minutes or until they are browned. Flip, and cook the opposite side until golden brown.

Enjoy!

Easy Fish Tacos

Hi everybody!  I have an easy, tasty idea for dinner for you!  I have seen several recipes for fish tacos that always seem to require more time and ingredients than I'm willing to sacrifice.  So I came up with an easy way to make my own!  The assembling of the tacos is really the longest part!

To make these I purchased some frozen fish fillets from Wal-Mart.  I defrosted them and then seasoned them with Cavender's.  Next I cooked them in the electric skillet in some extra-virgin olive oil until the insides were white and nice and flaky.  

To assemble the tacos I layered the fish with some broccoli slaw (purchased in the produce section) and homemade tartar sauce (light mayo, lemon juice, and sweet relish) and wrapped them in a corn tortilla.

Easy and so delicious!  

Sara 

Panko-Coated Salmon Cakes

Hi everybody! How has your new year started out?  Have you jumped back on the clean eating bandwagon?  We have.  We sure did enjoy our Christmas cookies and delicious meals but are ready to get back to some healthier favorites.  Like these salmon cakes!  I have another salmon cake recipe I typically use but thought I would give this one a try.  The "cakes" are coated in panko, which are Japanese bread crumbs.  They are a healthier alternative to frying food and taste crispy and delicious.

Salmon cakes are my two-year olds favorite dinner food.  These are also delicious with a bit of tartar sauce.  I easily make mine by mixing some light mayo, tartar sauce, and lemon juice together.  We ate these with homemade french fries.

I hope you'll give these a try!  They are mouth-watering good.

Salmon Cakes
Ingredients:
1 14.75 ounce can of salmon (We use Great Value brand)
1/2 cup panko bread crumbs, plus more for coating
2 TB light mayo
2 scallions, thinly sliced OR 1/2 tsp onion powder
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
EVOO for cooking

Directions:
Heat extra-virgin olive oil (EVOO) over medium low heat.  You'll need enough to lightly cover the bottom of the pan.

Mix together the salmon, panko, mayo, scallions, egg, salt, and pepper.
Form the mixture into 5-6 salmon cakes.  Cook the cakes in the pan, turning over once one side is brown and crispy.

Enjoy!

Easy Tuna Patties

Jana here with a great summer recipe!  There are several reasons why I like this particular recipe. First, it is great for the budget!  Canned tuna is a very inexpensive source of protein, and all of the other ingredients are cost friendly.  You cook these on the stovetop, so you don't have to heat up your oven (and house) during the warm summer months.  These are very easy to prepare. The total time for making them, which included prep and cooking, was under 15 minutes.  My whole family liked these, even my 10 month old baby!  They are good dipped in ketchup, mustard, or ranch. I got the recipe inspiration from All Recipes.

Easy Tuna Patties

2 eggs
2 teaspoons lemon juice
1/4 cup grated Parmesan cheese
3/4 cup Italian seasoned bread crumbs
3 (5 ounce) cans tuna, drained
1 pinch ground black pepper
3 tablespoons oil (canola or olive)

1. Heat oil in a skillet over medium heat.

2. Beat eggs and lemon juice in a bowl. Stir in Parmesan cheese and bread crumbs until combined.  Add tuna, and stir well.  Add black pepper and stir.

3. Shape tuna mixture into patties, making approximately 6-8.

4. Fry patties until each side is golden brown, about 5 minutes on each side.

Enjoy!

Salmon with Fresh Garden Relish

We sure are enjoying our garden this year!  We also love fish and find it's flavor so enjoyable.  So for this recipe my husband gets all the credit for combining two of our favorite summer eats into one delicious recipe!  Of course, if you don't have a garden you could also buy these supplies at the grocery store or local farmer's market.  Healthy, satisfying, and so pleasing to the taste. Enjoy!

Fresh-Garden Relish

Ingredients:

2 TB EVOO
1 diced tomato
5 fresh basil leaves, diced
1/4 cup green olives

Directions:
1.) First, we prepared our salmon like the recipe found here.  Next, combine the relish ingredients above and top the cooked salmon with it.

*This relish would also be great on top of crusty bread!

Sara :)

Shrimp Summer Stir fry

Jana here with a recipe I created this week that the whole family loved!  We recently moved into a new house, and the previous owner had a garden planted. This was a fun blessing because we have planted a garden for the past 4 or 5 years, but hadn't been able to this year due to moving. The one vegetable growing in abundance is squash!  I have been cooking zucchini lots of different ways, and was trying to think of a way to incorporate it with some shrimp I had purchased. I started thinking of vegetables that remind me of summer gardens, and was inspired to create this recipe!

Shrimp Summer Stir fry

olive oil for sautéing (about 1 tablespoon)
2-3 medium squash, chopped (you can use any variety...I used zucchini and patty pan squash)
12 ounces frozen shrimp (I like to buy the variety with the tail removed)
3/4 cup frozen or fresh corn
1 can (14.5 oz) diced tomatoes (or 1 large fresh tomato, diced)
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon minced onion
1 teaspoon lemon juice
salt and pepper to taste
1 jalapeno, chopped small (optional)

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, and cook for 1-2 minutes. Add the squash, allowing to cook for several minutes. If you are using the jalapeno, add now.

2. Add the frozen shrimp and corn, and let cook for 5 minutes. Add the diced tomatoes and seasonings. (cumin, minced onion, lemon juice, salt and pepper) 

3. Simmer on low heat until heated through, and to allow the flavors to blend.

Enjoy! 

We ate some couscous on the side, and it was delicious mixed in with the stir fry!  Brown rice or quinoa would also be great!

Pan-Seared Salmon

Hi everyone!  Today's recipe is incredibly easy and definitely one you'll want to repeat.  As most of you know I have two under two!  So, dinner prep time can sometimes be a challenge.  But let's be honest, having any children at all makes dinner prep sometimes challenging.  Everyone is hungry and waiting!  I am lucky that my almost two-year old loves fish.  For this particular recipe I used a bag of Great Value brand frozen salmon.  It costs around $4.99 and comes with 5 pieces of fish.  That is plenty for our family's dinner, plus left-overs the next day for my daughter.

Pan-Seared Salmon
Ingredients:
1 bag frozen salmon
Extra-virgin Olive Oil
Sea Salt
All-purpose Greek Seasoning

Directions:
First, thaw the salmon by running it under warm water while still in the package. While you're thawing the fish heat a few tablespoons of EVOO on medium heat in a skillet on the stove.

Next, season both sides of the fish with the Greek seasoning (or seasoning of your choice) and season only ONE side with sea salt.   Pan fry the fish, 3-4 minutes on each side.  Make sure to cut the fish in half before serving to make sure it is completely cooked!

This fish is great served along side some brown rice or vegetables!  We had ours with baked sweet potatoes, cut up avocado, and peas.

*A note about thawing: I have always thawed out frozen fish using the method described above.  The package says to NOT thaw the fish out while it's still in the plastic.  Perhaps this is a health risk?  If you have a better way to thaw, please share (in a kind way) below! :)

Shrimp Enchilada Soup

Jana here with a soup recipe from a Southern Living cookbook!  Sometimes I wish I could capture in the picture I take how good a recipe was!  Usually if I'm not happy with my picture, I won't even post the recipe. But we liked this one too much not to share!  It has a mexican flair, but also shrimp as an ingredient. Such a good combination! 

Shrimp Enchilada Soup

5 cups chicken broth
3 cups tortilla chips
1 pound medium sized shrimp (peeled and tails removed)
2 4.5 ounce cans green chiles, undrained
1 10 ounce can diced tomatoes, undrained
2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sour cream
1/4 cup chopped fresh cilantro (or 1/2 teaspoon dried cilantro)
shredded cheese

1. Bring chicken broth to a boil in a large dutch oven.  Add chips. Leave them in to boil for about 4 minutes. Remove from heat. Stir in chiles and tomatoes.

2. Melt butter in a skillet over medium-high heat.  Add shrimp, onion, and garlic. Cook for 4-5 minutes, stirring constantly, until shrimp is pink.  Stir shrimp mixture into broth mixture.  Cook on medium heat until thoroughly heated. (do not boil)

3. Stir in sour cream and cilantro. Top with cheese, and serve.

Enjoy!

Salmon Florentine

Jana here with another delicious salmon recipe!  I found this one through Pinterest, but it originates from Self magazine.  This recipe sounded really tasty, and was pretty different from any other salmon recipe I had made before.  My husband and I really liked it, and the leftovers were just as good, if not better! 

Salmon Florentine

1 package frozen spinach (10 ounces), thawed
1 tablespoon olive oil
2 teaspoons minced garlic
5 sundried tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup part skim ricotta
4 skinless salmon fillets

1. Preheat oven to 350 degrees.  Squeeze all excess liquid from spinach. Set aside.

2. Heat oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes.  Add spinach, tomatoes, salt, pepper, and pepper flakes.  Cook 2 more minutes, stirring constantly.

3. Remove from heat, and let cool for 15 minutes.  Add ricotta, stir to combine.

4. Pack about 1/2 cup of spinach mixture on top of each fillet.  Place fillets in a glass baking dish, and baked until cooked through. (about 15 minutes)

Enjoy!

Baked Dijon Salmon

Jana here with one of my favorite salmon recipes I've tried yet!  I realize the picture above may not look super appetizing, but this is what the salmon will look like right before it goes in the oven.  I have 3 young children, and I take pictures of what we are eating whenever I see there's good lighting, and I have a free second!  So, needless to say, an 'after cooking' picture didn't happen on this night!  But take my word for it, that this salmon is really delicious!  It doesn't have as strong of a 'fishy' taste as other ways I have prepared salmon.  So even if you have some people in your family who don't love fish, I think they would enjoy this. I found the idea for the recipe here. 

Baked Dijon Salmon

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
1/2 teaspoon dried parsley
4 (4 ounce) salmon fillets (I used frozen fillets, that had been thawed)
salt and pepper to taste

1. Preheat oven to 400 degrees.

2. In a small bowl, stir the butter, mustard, and honey together.  In a separate bowl, mix the bread crumbs, pecans, and parsley.

3. Brush the salmon fillets (both sides) with the butter mixture.  Coat the fillets with the bread crumb mixture.

4. Bake the salmon for 12-15 minutes, or until it flakes easily.

Enjoy!

"Skinny" Tuna Noodle Casserole

Jana here with a healthy, easy, weeknight recipe!  I would classify this as 'comfort food', and I think it's a great recipe to make in the cooler months.  This dish is perfect for a main dish, and you could easily add garlic toast, a side salad, or another vegetable side dish to go alongside.  The prep time for this is very minimal, it is an inexpensive meal to make, and should make plenty for a family of 4 to eat for two nights!  I found this recipe here, and followed it fairly closely.  We will definitely be eating this again!  (I never post something if it's not 'definitely make again' status!)

"Skinny" Tuna Noodle Casserole

6 ounces 'no yolk' noodles
1 tablespoon butter
1 tablespoon dried, minced onion
1/2 teaspoon minced garlic
3 tablespoons flour
1 3/4 cup fat free chicken broth
1 cup 1% milk
8-10 ounces sliced mushrooms
1 cup frozen peas (thawed)
salt and pepper
2 (5 ounce) cans tuna in water, drained
4 ounces reduced fat cheddar cheese, shredded
2 tablespoons Parmesan cheese
2 tablespoons bread crumbs

1. Boil noodles according to package directions.  Cook them about 2 minutes less than called for, so they will remain firm even after baking.

2. Melt the butter in a large skillet over medium low heat.  Add the onion and garlic, cooking for 1-2 minutes.  Add the flour slowly, stirring constantly.

3. Preheat the oven to 375 degrees.  Lightly grease a 9x13 baking dish.

4. Slowly add the chicken broth, whisking or stirring constantly.  Add the milk, increase the heat, and bring to a boil.  Once it reaches a boil, add the mushrooms and peas.  Simmer on medium for 6-7 minutes, or until it is beginning to thicken.  Add salt and pepper to taste.  Add the two cans of tuna, stirring to mix well.

5. Reduce from heat, and add the shredded cheese, stirring until melted and combined.  Stir in the cooked noodles.  Pour mixture into the baking dish.  Top with Parmesan cheese and bread crumbs.

6. Bake for 20-25 minutes, or until bubbling.  Broil on high heat for a very short time to brown the bread crumbs. (watch this VERY carefully so you do not burn the food)

Enjoy!

Jana's Jambalaya

Jana here with a new recipe that has some delicious flavor!  Another great thing about this recipe is the option to change it to suit your family's preferences.  You can use several different types of meat (Chicken, turkey, smoked sausage, shrimp), white or brown rice, and any combination of peppers!  I used peppers that we froze from our summer garden, but you can use any that you have on hand.  The amount of spiciness you want should determine what you use. The recipe I list below should turn out to be slightly spicy, but nothing over the top. If you prefer a more mild flavor, omit the jalapenos and use more sweet peppers. (bell peppers, banana peppers, etc)  You could even leave the peppers out altogether if you don't prefer them.

Jana's Jambalaya

2 cups meat (shrimp, cooked/diced chicken, smoked sausage)
2 cups rice, uncooked (I prefer brown)
1 can (8 ounces) tomato sauce
3-4 cups frozen okra (not breaded)
1 can (14.5 ounces) diced tomatoes
1 teaspoon olive oil
2 jalapenos (fresh or frozen), diced finely
4 banana peppers (fresh or frozen), diced
1/4-1/2 cup bell pepper, chopped (red or green)
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried minced onion
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chili powder

1. Cook rice according to package directions.

2. Meanwhile, warm the oil over medium heat in a large skillet.   Add the okra, peppers, garlic, and onion. After it has cooked for 5 minutes, add the diced tomatoes, salt, onion powder, paprika, and chili powder. Allow to simmer for 5 more minutes.

3. Stir in the meat (cooked if you are using chicken or turkey), rice, and tomato sauce.  Stir until well combined.  Allow to simmer for as long as you would like. Simmering longer will allow the flavors to become stronger!

This meal would be great as a freezer meal!

Enjoy!

Slow Cooker Dill Butter Salmon

Becca here with my very favorite way to cook salmon.  It runs a close second to this Creamy Parmesan Topped Flounder in the seafood category in my opinion.  Best of all, it's virtually foolproof and makes use of your slow cooker!  I know seafood in the slow cooker sounds just wrong, but the key is the foil packets.  I've been making salmon this way for years, and have yet to have a batch not turn out good!  I first saw the idea for this cooking method here, in 2008, and have adapted it to suit my family's tastes.  When I was pregnant with each of my sons I craved the dill butter salmon from Logan's Roadhouse, which was my inspiration for my seasonings.  The sliver of butter on top is small, but necessary to keep the salmon from sticking, and adds a bit of extra moisture to ensure the salmon is perfectly cooked and not dry.  Enjoy!

Place each salmon fillet onto a large square of foil.  I used frozen 6 ounce fillets this day, and cooked them on high in my 7 quart slow cooker for 3 1/2 hours.  I think 3-4 hours would have still kept them in the perfect range.  Although you have a fairly large window of opportunity, you will less cooking time if your salmon is fresh, or smaller pieces.  I usually cook 4 ounce frozen pieces for 2 1/2 hours.

Top each fillet with a small pat of butter (I use about 1/2 Tablespoon per piece of salmon) and 1 teaspoon of dried dill weed.  Add a dash of salt.

Fold up into a tightly sealed pouch so that the salmon can steam into the slow cooker.  I fold the top over first, then the bottom, and then fold the two sides up onto the top so it's nice & airtight.

Place the packets into the slow cooker (it's fine to stack them) and cook for desired time.  Like I mentioned above, I cook frozen 6 ounce fillets for about 3 1/2 hours, frozen 4 ounce fillets about 2 1/2 hours.  Don't be afraid to remove one packet and check it if you're getting worried about it being overdone, you can always wrap it up and put it back to finish cooking, or change the setting to low if it's almost finished! 

 

If you don't love the smell of salmon cooking (or are pregnant :) I recommend putting the slow cooker in the garage or back porch.  I've been able to eat many a dinner that I wouldn't have otherwise if I'd been smelling it all day by simply letting the food cook where I can't smell it. 

 

I hope you'll try this recipe, it's a unique cooking method that I think you'll love having in your repertoire of dinner recipes!

Sauteed Lemon Garlic Shrimp

I got inspiration for this post from this blog.  We wanted a quick meal on a weekend, and had some frozen shrimp in the freezer.  This was very easy to prepare, and had wonderful flavor!  Everyone in the family loved it, and we plan on making this again!  We had it with some pasta and a vegetable, but there are so many things this would go well with!  (couscous, quinoa, rice, pasta, etc.)

Sauteed Lemon Garlic Shrimp

12-16 ounces frozen shrimp
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried parsley
salt and pepper to taste
parmesan cheese

1. Melt butter and olive oil over medium heat in a large skillet. Add garlic, and saute for 1-2 minutes.  Add chicken broth, and simmer until liquid is reduced by half.

2. Add shrimp, and saute for several minutes.  After shrimp is covered by sauce, add lemon juice, parsley, and salt and pepper.  Simmer until shrimp is translucent, and hot.  Top with parsley, and parmesan cheese.  Serve warm.

Enjoy!

Salmon Quinoa Patties

We have really enjoyed adding quinoa into our diets in the past few months.  It is very healthy, and versatile too!  It goes with many different types of dishes, and we have liked everything we've made with it!  I saw a recipe here for Salmon Quinoa Patties, and knew it was something I wanted to make a version of for our family!  These patties are filling, delicious, and easy to make!  I paired them with some stirfry veggies, and we had a complete meal!

Salmon Quinoa Patties

1 can (15 ounces) salmon
1 cup cooked (1/2 cup uncooked) quinoa
2 eggs
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons lemon juice
olive oil for cooking

1. Combine all ingredients, except olive oil, in a medium sized bowl until mixed well.

2. Heat oil in skillet over medium heat.

3. Form mixture into patties with your hands, and cook in hot oil into golden brown.  (flip after a few minutes so both sides becomes golden)

4. Serve warm.

Enjoy!

Salmon Crunch Pie

This is a recipe that my Mom made for us growing us, and we all really liked it!  It has a delicious flavor, and the texture is so good!  The homemade crust makes up the 'crunch' in the name, and it surrounds the yummy inside that is full of flavor!  Canned salmon is very inexpensive, and very healthy!  It is packed with protein, calcium, and omega-3 fatty acids.  This meal is great served with a veggie for a side, and is very economical!

Salmon Crunch Pie

1 1/2 cups whole wheat flour
1 3/4 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter, softened
1 can (15.5 ounces) salmon
3 large eggs, beaten
1 cup sour cream (or 1/2 cup sour cream and 1/2 cup plain yogurt)
1/4 teaspoon thyme
1/4 cup mayonnaise

1. Preheat oven to 400 degrees.  Combine 1 cup cheese, whole wheat flour, salt, paprika, and 1/2 cup butter.  Mix well with hands.

2. Reserve 1 cup of mixture. Press remaining mixture into 10" pie pan, and set aside. Make filling by combining deboned salmon (with juices), eggs, sour cream, remaining 3/4 cup cheese, mayo, and thyme.

3. Pour into crust. Sprinkle with reserved crumbs. Bake at 400 degrees for 45 minutes, or until set.

Enjoy!

Creamy Tuna Pasta Salad

Becca here with a pretty 'clean' pasta salad recipe that is easy to adapt to you family's favorite veggies, or what you garden is producing right now & you have on hand.  I used mostly leftover leftover veggies I had from a veggie tray I had made for my daughter's seventh birthday party, with the addition of frozen green peas because their my favorite pasta salad veggie :)  I got the idea for the dressing here, and I really enjoyed the flavor.  Using Greek Yogurt as the base, and a bit of mayo for depth of flavor, and the addition of red wine vinegar to spice it up a bit, I think you'll love this salad!  Feel free to substitute any combination of your favorite veggies, although remember to vary the color & texture for variety!  We like having this for a main dish one night, and having the leftovers as a side dish later.  Enjoy!

Creamy Tuna Pasta Salad

16 ounces your favorite pasta, cooked, drained, & rinsed with cool water. I like using tri-color pasta
2 cans chunk light tuna in water, drained well
1 1/2 cups Greek Yogurt (I use fat free, Fage 0% from Sam's Club)
1/2 cup mayonnaise
2 Tablespoons red wine vinegar
salt and pepper to taste
1 cup frozen peas
1 cup raw broccoli, finely chopped
1 cup chopped tomatoes
1 cup (1 large) orange bell pepper

Combine all ingredients in a large bowl, and gently stir to mix everything thoroughly.  Enjoy!

'Red Lobster' Pina Colada Sauce (for shrimp)

Becca here with not the healthiest meal I've shared.....for sure....but, while it tastes nearly identical to the super yummy sauce Red Lobster serves with their coconut shrimp, I'm pretty sure it is healthier than theirs, and definitely sure that it costs significantly less, so we'll go with that!  Red Lobster has been one of my favorite places to eat as long as I can remember.  In fact, in the 7th grade, I got my first, second, and third B grades of my entire life in Pre-Algebra the first 3 nine weeks.  So Momma told me that if I got an A the last nine-weeks, she would take me to Red Lobster, just she & I, a really big deal.  So guess what?  I got an A, ha!  Now, with 3 sweet children of my own, it's not worth the hassle or price to me to eat out very often, so I like to make this yummy sauce my friend April gave to me years ago; my recipe is first dated 2004 in fact, although I've made a few minor modifications since.  This tastes best if it's had a chance to be refrigerated for an hour or two ahead of time at least, and makes enough for 2 meals for my family, plus leftovers that we use in a fun way; I'll share that recipe on Thursday.  Enjoy!!

'Red Lobster' Pina Colada Sauce (for shrimp)

1 cup pina colada drink mix (*see note below recipe)
1 cup plain Greek Style Yogurt (I use Fage 0%)
1 cup UNdrained canned, crushed pineapple

Combine all ingredient.  Stir covered in refrigerator.

*This is a mixture in a large bottle in the aisle with things to mix with alcohol.  The kind I found at my local stores (they all carried the same size bottle) was $3 and had enough to make this recipe four times!  I measured out the extra pina colada mix and pineapple into 3 quart size freezer ziploc bags, so all need to do is add the Greek Yogurt next time we want to eat it, and that way the pina colada mix didn't spoil before we could use it all.

Fish Tacos!

Becca here with one of my favorite foods, ever, Fish Tacos.  If you've never tried them, I'd encourage you to give them a try; they're nothing like the spicy traditional Mexican tacos you're used to eating, they're a whole genre of their own, and my family loves them.  I first started using a variation of this recipe in 2007 according to my scrawled notes on the paper I first printed the recipe out on.  Unfortunately, I can't find the original source, but I've changed it pretty drastically over the years anyway.  I usually use 'good' fish sticks, ones that are the fillets and not minced fish, but feel free to use your favorite fish.  Just add more a bit extra seasoning to the fish, as needed.  These are so super yummy, and I've added a few shortcuts so you can get them on the table quickly.  Enjoy, and let me know what you think after you try them!!

Fish Tacos

Sauce:
1/4 cup green onions, chopped
1/4 cup fresh cilantro leaves
1/4 cup Greek Yogurt (I use Fage Total 0%)
1/4 cup mayonnaise (I use the olive oil kind)
1 Tablespoon lime juice (from the green bottle or fresh)
1/4 teaspoon garlic powder

Fish:
1 pound fish sticks from whole fillets (or your favorite kind of white fish)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder

8 corn tortillas
2 cups shredded cabbage (feel free to use the pre-chopped in the bagged salad aisle)

Gently mix all ingredients for sauce, and set aside until ready for use.

Spray a large piece of foil with olive oil; stack corn tortillas onto it, spraying each one with olive oil first so they don't stick together.  Wrap the foil around to seal, and place it in the oven while your fish is cooking.

Prepare fish as directed on package, adding seasonings before cooking.

To serve, top each corn tortilla with fish, then cabbage, and top with sauce.  Enjoy!

Maple Salmon

Jana here with a salmon recipe that your whole family will love!  I typically do not love meat recipes that involve fruit, or anything sweet, but I decided to try this recipe, and I'm glad I did!  It has simple ingredients, but makes a very delicious flavor once cooked!  The salmon marinates in the sauce for at least 30 minutes before cooking, so that helps keep the meat from drying out.  The recipe is versatile because you can use fresh or frozen salmon. If using frozen (as I did), make sure to thaw the fillets out before marinating and cooking.  I found this recipe on All Recipes, and will definitely be making it again!

Maple Salmon

1 pound salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

1. In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper.

2. Place salmon in a baking dish (I used a 9x13), and pour sauce over salmon. (allowing the extra to flow into dish)  Cover the dish, and refrigerate for at least 30 minutes.

3. Preheat oven to 400 degrees.

4. Bake, uncovered, for 20 minutes, or until salmon flakes with a fork.

Enjoy!