Foodie Friyay: Fish Tacos (Lent Approved)

Okay, knowing that it’s clearly not lent season, but HEALTH season, I did want to add, for those who might be visiting during lent season, that this is a suitable Friday recipe. I’m posting this as the first Foodie Friyay of 2019, let alone as a healthy one for those of us focusing on health, since it is January.

I’ll be honest right here, I failed to take pictures up until the end, of the food. But it’s simple enough (I think…If you want pics that bad, leave a comment and I’ll make it again and update this with pics, PLUS add it all on an insta post when I do, to let ya’ll know I updated this post. So make sure to follow me on insta. Comment here or there about the pics!).

Off my Pinterest board, I took the Halibut Tacos, and switched the meat into Tilapia, because I have a 2 pound pack on hand that I need to make a dent in. I didn’t make the slaw, but chopped up a small handful of spinach, and a quarter tomato, and put it all over a taco sized tortilla, with a tad of leftover rice, and ate it all.

I made the full batch of cilantro-lime sauce though, and kept the rest for later, for another recipe I’m trying, plus for future use. It’s not much, so don’t be worried about how much sauce is there.

I put a full tilapia per person in my version. I had made a cup of brown rice the day before (1 cup rice to 2 cups of water, so 2 cups? Idk). I don’t know proper measurments to it, but a little less than a half cup per person, for the tacos.

I did about 2 spoonfulls of the sauce, per person. It was very basic, but that’s the point, and when I can get babe to approve, that means it was good. We know how our men are! Babe loves old bay seasoning, and the fact that it was a hidden ingredient, plus I like to introduce things one by one (hence I left out the slaw at this point…plus I didn’t really look that I needed cabbage…oops), things worked out great!

What’s your favorite Taco Tuesday meal? Let me know in the comments!

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Foodie Friyay: Recipes I’m Trying/Looking forward to this year

So on the back of yesterday’s post, I’m going to share some food I’m wanting to try this year. I hope to share as much of them as I can with you, but I don’t see sharing all those lovely dishes. I have to keep some to myself, right?!

This year I’m focusing on riding my body of anything that helps yeast flourish, due to some health issues I’ve been having the last handful of months in 2018. Please keep that in mind, and I’d love to see your creations of what I share, either now or later on in the year, whether you add something like bread or flour pasta to it or not.

To start off, I’m going to start by sharing the fact that I want to change my drinking habits. Like this whole process, I’ve kind of already started, and it’ll be gradual, to my body’s detoxing process. I’m significantly reducing alcohol intake, and that’s going to be more of a drastic change than gradually. Sodas I’m going to be limiting down to being very occasional, like the alcohol, and going for more teas and infused waters, and smoothies come summer time.

I’ll have a running list on Pinterest, which will be added to throughout the year, as I find and want to try new things, and search recipes. Be sure to follow it and share your creations of what I save!

When I was starting to plan out this month’s food plan, I asked babe what he wanted to try more of. He kind of made me look twice by saying more Oriental foods, because he wants to feel better and loose some weight, like I do, and most of the traditional oriental foods help keep things in balance, and keep their people petite.

Some of the first things I’m trying, that is (not so taste wise, but cooking specialty) out of my usual range, is miso soup, some Indian chicken dishes like butter chicken, tomato-cilantro chicken, and a mild (but not coconut based) curry dish.

Since I’ve gotten babe into more spicy dishes (well, he can handle more heat than when I first met him), let alone more cultured foods (he eats mushrooms and spinach now!), this year will be so much fun, food wise for us, and cooking wise for me.

I’ll be making more fish tacos (because taco Tuesdays is a thing, plus those good ol’ fatty acids that fish provide for us ladies), let alone just regular fish and veggie dishes.

During the colder months, I want to keep doing warm dishes, and make a batch of something in our crock pot or Instapot (we have both, the later thanks to my dad), for work days. I want to make a few soups, turkey chili, a Chinese Beef Stew, and some actual ramen of course!

Come summer months, I want to do more salads and cooler fish dishes, like sushi and sashimi. Other than smoothies, what are some other healthy (non-bread or sugar based!) foods that you like to make? I’ll always take some ideas!

What are some dishes you’re wanting to try this year? Let me know that too!

Spooky Foodie Friyay: Halloween Food Series

For the next 3 weeks, I’m making Foodie Friyays all about Halloween food. This will be the perfect series for throwing those parties, and even some cute dishes perfect for a potluck or even just dinner this month.

So light your candles, grab a cup of coffee/tea/drink, and a notepad!

This week is all about snacks. I hope ya’ll are ready, and are decent on plating things (because I’m totally not)! I’m including things that could be appetizers as well here.

To start out, I have a Pinterest board of a bunch of snacks. Shameless plug to start out, right?!

Delish posted¬†19 Easy Halloween Recipes, which includes brie, rice krispie treats (also could be seen as a dessert!), jello (ADULT RECIPE), and “fingers”!

We all know and love Food Network (I half grew up on that channel). Here’s their Scary Good Snacks¬†list. Cocktails and sweets and healthy? Oh My! They give you pictures and the link to the recipe, all the works! For those in the warmer areas, or who just love ice cream, even in cold temps, this Orange Sherbet in Cups looks devilish! Plus it’s near fool proof…just make OJ, then scoop the guts out! I think that was a sign, since I’ve been eyeballing an old school fruit juicer, where you do it by hand. The link is for reference (I can do a review on this one, if ya’ll want…just tell me plz)

Here’s one for the kiddo’s…especially if you’re on town Aunt/Uncle duty (since all of your kids’ friends are coming over, or it’s an event and you’re that extra as a person). Just for reference, mind how much sugar you give ’em, and mind their age and tolerance…bedtime might be 2 am!

Anyway, Country Living gives these 35 treats for your (and your neighborhood/classroom/Sunday School) kids. Some of them are on my Pinterest board, I’ve noticed…at least the images anyway. As an adult, whose not the fondest of sweets, this whole thing has me some ideas…I might try a few and take them into work to have others eat them as well!

Do you want more from Country Living? Check out this post of 60 Homemade Halloween Treats. Some of them are similar to what we’ve seen in these other posts, and others are typical snacks, with a twist.

What are your favorite snacks or appetizers for October/Halloween? Let me know! I want to try some out, including your favorites!

Foodie FriYay: Fish Edition

I know this isn’t lent, but fish is good for you! I made this dish a while ago, and couldn’t wait to share it with you.

Babe was wanting Old Bay seasoned something, and I finally got a thing of it for him. I didn’t think that Salmon was in either of our moods, and Tuna was definitely not at that point in our lives. So I went with tilapia as our fish.

In all reality, you can use Old Bay on anything, but I see it more for fish or chicken. Here’s how it turned out:

Get your ingredients ready. I wanted mashed potatoes as our side, with asparagus as an added flavor to the fish.

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Put your tilapia in a dish or bowl, where you can sprinkle on the Old Bay, as the pan is heating. Serving side, especially with a side, is one filet per person. If you have young kids, I’d say split them in half for them.

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In my mind, to save both time, and from letting the fish get cold, heat up both your fish pan, and if you’re making a side like me, of mashed potatoes, get that pot up and running too. Fish cools down faster than you think, and you don’t want the fish to sit out too long.

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In your fish pan, you should have oil or butter (I’ve chosen butter), a couple shakes of Old Bay in it, and let it melt/heat up. It should be very hot when you put your fish in. Then you let it cook on each side for a couple minutes.

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When you’re adding something like Asparagus, like me, add it in when the butter is melted, but while it’s not as hot as you wanted for the fish. Let it marinate for a hot minute, then you can finally add that tilapia in!

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Like I just said, after the pan is good and hot, regardless if you’re adding the extras like me, put a couple fillets in. Make sure not to over crowd the pan though!

Flip the fillet over a couple minutes later, let it cook for about a minute more, and serve up! Work on your other fixings, while needed.

I didn’t get the chance to picture the plated version, but hey, what’s new?!

I hope you like this, and save it for later (even as a lent dish!). Let me know when you try it, and tell me how you did!

Plan With Me: September 2018

So this is my BIRTH MONTH!!! I’m playing it super chill this year, since summer was so packed full of events, and I did a lot last year for my birthday. I was planning on some events, but they’ve fallen through, sadly. Next year though. There’s next year, and next year will be a better year (hint: I’ll be worth a US quarter! I know I’m worth so much more than that, but it’s a cute joke!).

For this month, I have more content planned for you guys, and this will be more of a month for relaxing, taking long weekends, and enjoying alone time, and time with those I care about the most. Let’s get to planning, shall we?

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I usually start with my whiteboard, even though I should start with my Artist of Life Workbook review of the previous month. Wiping it clean allows me to have a clean slate of what will be in front of me, so I can just keep the past, well, the past. I set the month up numerically, then go into the review of the previous month, for what I didn’t finish.

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On the whiteboard, I note any plans, and for this month, it’s just my birthday and a live chat that I have in my Artist of Life Mastermind group, as you can see. Sometimes it’s as simple as that, and other times, it’s more complicated like June was.From there, I can easily see what is happening, and what days are where.

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Since it’s an easy glance, I go from there, into either my notebook, like this month, or into a digital note, usually on my phone, to plan out what blog posts I want to do that month. Then from the ideas, I set the date I want them to be posted on.

For this month, since I had things written out on paper, and I wrote down some notes, I took the themes of the blog posts, and put them on a sticky to-do note pad, and on the far side I write the tentative days I wanted to post them on.

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Past this, I don’t have much plans for the month, other than tentative plans of relaxing, and birthday dinner(s), depending if I feel like doing a solo date, and one with my dad, and if my guy and I go out.

I also planned out my meals for the month, since I’m doing a cleaning out of our cupboards this month. It’ll help me with some of the food days, plus clean out the stock we have, and I don’t feel bad for wasting it, or donating it.

I know there’s people who could use the help, and I’ve been there before (ironically, there’s a few canned goods that are left over from my dad’s raid of his pantry, since he’s doing a Keto meets low sodium diet).

I used to take a big monthly wall calendar to meal plan, but I noticed that I would forget what I was meal planning for the week, when I’d be shopping, and wonder why I would need one random ingredient, or something of the like, and dumb me would just not get it.

Now that I’ve gone digital, I can look at the meal plans on the go, and if I can’t recall why I need something, or if I need to tweak something, I can see what needs it, more on the fly. I love being frugal and prepared, and it’s so much easier. Plus, with trying to be more conscious of what I use, and why (really, the Konmari mentality, of if it truly brings me joy, and adds value to my life), I feel better by using what I already have.

What do you do to plan your month? Do you meal plan for the month, or by the week, if at all? I’d love to know your answers, truly!

(Re) Make it Monday: Jazz Up a Cheap Meal (Rice-a-roni)

This will be my first over time, to doll up basic boxed dinners like Hamburger/Tuna Helper, Rice-a-Roni, and Knorr Pasta/Rice sides.

Today, I’m starting with a Rice-a-Roni dinner. They’re about a buck, and you add meat (chicken, turkey, pork, certain fish), and you have the meal there. But this one, *my* version, adds a twist!

So start with browning your meat.

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Add diced veggies you’d like out of:
Onion
Tomato
Any color bell pepper
Mushrooms

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If you want to make it breakfast-y, add scrambled eggs. Past that, follow the directions on the back of the box of how to cook the rice!

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Some other possible add ins might be:

Salsa
Shredded Cheese
Diced Chiles
Jalapenos
Ro-Tel

How do you make your simple rice-a-roni a little fancy? Which one is your favorite to make? Is there one you can’t stand?

Foodie FriYAY: Crockpot Lasagna (gone slightly wrong)

So earlier this week, I attempted a lasagna roll recipe that would cook in the crock pot. It didn’t go as planned, but I did make instead just a lasagna bake in a crock pot. Here’s the journey.

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This is 100% the last time you’ll see this pot. It went up in flames not too long after this picture. But anyway, boil some water, add some seasoning and oil, break your lasagna in half (both in how much is in the 1 lb box, and in length, like you might do for spaghetti and kids), and cook to the box’s demands.

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While you have your lasagna noodles cooking, chop up any veggies (I KNOW TOMATO IS A FRUIT….DRINK KETCHUP THEN AS A SMOOTHIE THEN. DO IT.) and cook your protein of choice (or not…I’m not in charge of you).

While you’re at it, pour a drink. Because this is where it went ALL WRONG FOR ME, so it may do the same for you. If it goes wrong, you have a drink. If it goes right, you have a drink.

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I don’t like broadcasting failures, so here’s what happened after things went wrong, and I just went f*ck it and changed it into a casserole dish before I burned the whole place down with the pot that caught fire (YES I KNOW HALF OF IT WAS MY FAULT, FOR CATCHING ON FIRE lol, don’t judge me haha).

I took the lasagna noodles, layered it, put riocotta cheese, then my veggies, then my meat, and repeated the process until I ran out of it all. It became like 3 good layers. Oh, add sauce as you wish as well.

After it looks something like this, finish the sauce and add shredded cheese. I took a 3 cheese Italian blend. Make it look like this:

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Then, for about 45 minutes to an hour (depending on how your crock pot handles the high setting, and how crispy you like that top layer of cheese), cook it on high.

Serve like you would regular lasagna, and save the rest (if you have any).

This can serve 2 people for 2-5 meals, depending on hunger levels, and what it’s paired with (salad, dessert, other sides), so take that as you will.

Have you tried a crock pot lasagna dish? How did you like it? Did you do anything different than I did? Share with me, so I can try it as well!

If you have any tips to do the little rolls, TELL ME YOUR WAYS below.