Fish Tacos

Fish Tacos

4- 4 oz. fillets of tilapia
1 package fajita mix
8 tortillas
2 tablespoons EVOO
Pico de Gallo
Guacamole
Shredded lettuce

Mix fajita mix and EVOO together, coat fish fillets, put into skillet with lid and cover on med heat until fish is flaky. Assemble tacos with fish, Pico de Gallo, guacamole, and shredded lettuce.

Pico de Gallo

1 cup coarsely chopped tomato
¼ cup chopped onion
Juice of 2 to 3 lemons
Salt
¼ cup chopped cilantro

Stir all ingredients into bowl, add more or less lemon juice and salt to taste.


Guacamole

1 to 2 avocados
2 to 3 tablespoons of Pico de Gallo
Salt
Lemon juice

Mash avocados, stir in Pico de Gallo, add more salt and lemon juice to taste.

Harvest Pumpkin Soup

2 table spoons butter
1 large onion, chopped
1 large potato, chopped
3 to 4 cloves garlic, minced
3 cups chicken broth
1 can 15 oz. pure pumpkin
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup heavy cream

In a saucepan melt butter, add onion, potatoes, and garlic. Cook for 5 mins, stirring often. Add broth, heat to boil. Cover and cook until veggies are tender. Ladle half out into a blender or food processor and bleand until smooth, add remaining mixture and blend again. Add all other ingredients, heat to boil, cover and reduce to low for 10 mins. Stir in cream and heat through. Serve with croutons!

Banana Chocolate Chip Muffins

1/4 cup sour cream
1 teaspoons baking soda
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 cups flour
1 cup mashed bananas
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

Preheat oven the 350. Stir sour cream and soda together. Set aside. Cream butter with sugar until light and fluffy. Add egg, beat well. Beat in sour cream mixture. Stir in remaining ingredients. Fill greased muffin pans and back for about 18 minutes. Let cool before removing from pan.

Spaghetti Pie

Spaghetti Pie

1 cup cottage cheese
4 oz. spaghetti noodles
1 tbsp. butter
1 egg, beaten
8 oz. hamburger meat
1 cup mozzarella cheese, grated
1 26 oz. can spaghetti sauce, any flavor

Cook noodles according to package, drain, add butter, stir till melted, add egg, stir and set aside. Brown meat, drain fat, add spaghetti sauce and cover at med/low heat until heated. In a casserole dish, spray with non-stick cooking spray, layer noodles and press down slightly, next add cottage cheese and spread over noodles, next pour sauce/meat mixture on top spread, then sprinkle mozzarella cheese on top.
Bake at 350 for 20-25 mins. Enjoy!

Shrimp Pasta with Broccoli

2 cups frozen broccoli
1 lb. shrimp, precooked
8 oz. wheat pasta
1 stick salted butter
2 tablespoons chopped parsley
2 tablespoons bread crumbs, plain
1 cup white cooking wine
Juice of 1 lemon
2 to 3 cloves garlic, chopped

Combine butter, garlic, bread crumbs, parsley, wine, and lemon juice. Cook over medium high heat until bubbles. Turn down heat and simmer.
Cook pasta according to package directions, in the last 2 to 3 mins add the broccoli to the pasta water. Finish boiling, drain, do not rinse, set aside. Rinse shrimp well, take tails off if needed. Add the shrimp to the butter sauce to heat shrimp thoroughly. Toss in broccoli and pasta. Serve with parmesan cheese, bread, and a tossed salad.

Gazpacho Soup

Serves 4
Prep time: 30 minutes
Chill time: 30 minutes
Ingredients
2 pounds tomatoes, plus 1 or 2 small tomatoes chopped for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt

Instructions
In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
Just before serving, cut remaining tomato into small dice.
Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.

Corn Pudding

1 can corn, drained
1 can cream corn
1/8 cup sugar
2 tbsp. cornstarch
1/4 cup milk
1 egg

Mix cornstarch and milk together until smooth. Add all ingredients into a large glass bowl, microwave for 3 to 4 minutes, until thickened, stir well.