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Chile-Lime Cream Fish Tostadas — a weeknight favorite

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The great thing about these Chile-Lime Cream Fish Tostadas is that they’re light, but filling. In our house, we try to watch the fats so it was a challenge finding a recipe that didn’t call for a lot of mayonnaise to create the cabbage slaw that many recipes call for. You can get creative each time you make them and always have a slightly different presentation.

Chili Lime White Fish Tostadas

Chili-Lime Cream Fish Tostadas

A delicious alternative to high-calorie fish tostadas.
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Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven-safe nonstick skillet
  • Chef's knife
  • Cutting board
  • Mixing and serving bowls
  • Spoon or spatula for mixing chili-lime cream

Ingredients
  

Basics

  • 1 lb fresh tilapia or cod fillets
  • 1 tsp cooking oil
  • 1 1/2 tsp paprika
  • 1 1/2 tsp brown sugar
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 4 tortillas use approx. 6", corn or flour

Chili and Lime Sauce

  • 1/2 tsp chili powder
  • 2 tsp lime juice
  • 1/2 cup sour cream plain greek yogurt (optional)
  • 1/2 tsp garlic powder

Accompaniments

  • 2 cups shredded cabbage mix
  • 1 avocado halved, seeded, peeled, and sliced (optional)
  • 1 cup cherry tomatoes quartered (optional)
  • 1/2 lime cut into wedges

Instructions
 

Prep Work

  • Put the oven-safe nonstick skillet in the oven and preheat oven to 425 degrees.
  • Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper, and salt.
  • Rub the fish with a little oil, then sprinkle with the spice mix.

Chili and Lime Sauce

  • Combine the reserved lime juice, sour cream, garlic powder, and remaining chili powder; set aside.

Time to Cook!

  • Heat shells or tortillas in foil on lowest rack of oven.
  • Carefjully remove the nonstick skillet from the oven and add the fish to the pan. Turn the fish over after about five minutes. Fish is done when it flakes with a fork.
  • Break fish in chunks and layer on top of hot tortillas.
  • Serve with cabbage mix, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.

Video

Notes

By using tortillas instead of a fried tostada shell, you’ll cut out a lot of fat and calories. You can serve these tostadas with your favorite accompaniments. Substitute for the avocado, tomatoes, and pepper sauce to meet your needs.
Original recipe from bhg.com 
Keyword Easy, White Fish

Turkey and Bean Taco Enchiladas

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Turkey and Bean Taco Enchiladas? This delicious combination blends a bit of both into an easy-to-make casserole. This was originally a beef and bean recipe, but I swapped the ground beef for turkey and tweaked a couple of ingredients to make it a bit healthier. Don’t be intimidated by the number of steps or ingredients. This really is an easy dish to make.

Best of all, you can even make the turkey and bean mixture ahead of time so all you have to do is layer, heat, and serve. Then, voila, a weeknight dinner everyone can enjoy!

Turkey and Bean Taco Enchiladas

A fast and easy recipe that's part taco and part enchilada in a casserole.
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Prep Time 15 mins
Cook Time 30 mins
Resting Time 5 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 1/2 lbs ground turkey
  • 2 tbsp vegetable oil plus more for greasing dish
  • 1 tbsp. Worscestershire sauce
  • 3 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 4 cloves garlic minced
  • 1 15- ounce can pinto beans strained and rinsed
  • 2 cups jarred tomato salsa plus more for serving
  • 2-3 green onions sliced
  • 10 corn tortillas The original recipe called for 6 cups of tortilla chips. If you don’t mind the added fat that’s a tasty alternative.
  • 3 cups shredded Cheddar and Monterey jack blend
  • sour cream optional
  • shredded lettuce optional
  • 2 to matoes diced optional
  • 1 avocado sliced optional

Instructions
 

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  • Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.
  • Cook until slightly pink, then drain off excess fat.
  • Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.
  • Brown the meat, breaking it up into smaller pieces, until no longer pink, about 5 minutes.
  • Add garlic and cook until fragrant.
  • Add beans, salsa and 1/2 cup water.
  • Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.
  • Add salt and pepper to taste.
  • Layer half the tortillas on the bottom of the oiled casserole dish.
  • Spread half the meat mixture on top.
  • Sprinkle half the cheese over the meat.
  • Sprinkle half the green onions on top of cheese
  • Repeat with remaining tortillas, meat and cheese.
  • Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  • Remove from oven, let stand for 5 minutes, and serve.
  • Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.

Notes

There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. Have fun!
Keyword Casserole, Easy

Turkey and Bean Taco Enchiladas

By Leave a Comment

With a bit of inspiration from both tacos and enchiladas, these Turkey and Bean Taco Enchiladas are sure to please everyone.

Turkey and Bean Taco Enchiladas? This delicious combination blends a bit of both into an easy-to-make casserole. This was originally a beef and bean recipe, but I swapped the ground beef for turkey and tweaked a couple of ingredients to make it a bit healthier. Don’t be intimidated by the number of steps or ingredients. This really is an easy dish to make.

Best of all, you can even make the turkey and bean mixture ahead of time so all you have to do is layer, heat, and serve. Then, voila, a weeknight dinner everyone can enjoy!

Print Recipe
 Turkey and Bean Taco Enchiladas
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  2. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.
  3. Cook until slightly pink, then drain off excess fat.
  4. Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.
  5. Brown the mean, breaking it up into smaller pieces, until no longer pink, about 5 minutes.
  6. Add garlic and cook until fragrant.
  7. Add beans, salsa and 1/2 cup water.
  8. Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.
  9. Add salt and pepper to taste.
  10. Layer half the tortillas on the bottom of the oiled casserole dish.
  11. Spread half the meat mixture on top.
  12. Sprinkle half the cheese over the meat.
  13. Sprinkle half the green onions on top of cheese
  14. Repeat with remaining tortillas, meat and cheese.
  15. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  16. Remove from oven, let stand for 5 minutes, and serve.
  17. Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.
Recipe Notes

There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. The original recipe called for 6 cups of tortilla chips instead of tortillas. If you don’t mind the added fat, that’s a tasty alternative. Have fun!

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Lemony Zucchini Spaghetti

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Jamie Oliver recipesThis is an easy weeknight dinner that takes about thirty minutes to prep and cook. The original recipe came from Jamie Oliver and used mint instead of oregano. Not being one who normally has fresh mint on hand, I chose to substitute oregano.

One of the great things about this dish is that it’s light. From the delicate, tangy sauce to the zucchini and yellow squash ‘noodles,’ this is one of those just-for-two dishes that’s quick to make and will amaze you with its flavor.

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 Lemony Zucchini Linguine
from Jamie Oliver 5 Ingredients Quick and Easy Food jamie oliver.com
Jamie Oliver recipes
Servings
Ingredients
Servings
Ingredients
Jamie Oliver recipes
Instructions
  1. Julienne the zucchini and yellow squash by cutting in half lengthwise. Cut each half into long matchsticks.
  2. Zest the lemon into a small prep bowl and add the juice.
  3. Add the dried oregano to the lemon mixture.
  4. Grate the parmesan into a small prep bowl.
  5. Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining.
  6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the zucchini and yellow squash and cook through, about four minutes.
  7. Add the drained pasta into the skillet with a splash of reserved cooking water and turn off the heat.
  8. Add about 2/3 of the parmesan and and all of the lemon mixture. Toss well and add sea salt and black pepper to taste.
  9. Drizzle with olive oil and the remaining parmesan.
Recipe Notes

If you can get/afford it, substitute one tablespoon of fresh oregano for the dried.

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Hank’s Mama’s Dump Cake recipe from Julie Anne Lindsey

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Hank’s Mama’s Dump Cake

There isn’t anything simpler than dump cake, and it’s guaranteed to bring folks running. So, next time you’re in a hurry to whip up something sweet, grab these four ingredients from the kitchen, and you’ll be the hit of the party.

Note: You can use any combination of pie fillings and cake flavors to suit your fancy. Granny loves cherries and chocolate cake. Dot prefers peaches and yellow cake. Winnie likes pineapples and cherries. The recipe’s so simple you might as well try all three!

21 oz. can of cherry pie filling
16 oz. can of crushed pineapple
1 boxed white cake mix
1⁄2 cup butter cut into pats

Preheat oven to 350 degrees.

Mix cherry pie filling and pineapple together in a medium bowl.

Pour into a 9-by-13-inch baking dish.

Sprinkle cake mix over fruit.

Add pats of butter evenly across the top.

Bake 45 to 60 minutes, until top is brown and bubbly.

Serve with vanilla ice cream or whipped topping.

Happy eating, y’all! 

APPLE CIDER SLAYING BANNER 640 1

Apple Cider Slaying (A Cider Shop Mystery)
by Julie Anne Lindsey

About Apple Cider Slaying

APPLE CIDER SLAYING

Apple Cider Slaying (A Cider Shop Mystery)
Cozy Mystery
1st in Series
Kensington (October 29, 2019)
Mass Market Paperback: 320 pages
ISBN-10: 1496723473
ISBN-13: 978-1496723475
Digital ASIN: B07NCQPSVW

Apples are at the core of the family business run by Winona Mae Montgomery and her Granny Smythe. But this year’s crop is unseasonably ripe with murder . . .

ONE ROTTEN APPLE

Blossom Valley, West Virginia, is home to Smythe Orchards, Winnie and her Granny’s beloved twenty-five-acre farm and family business. But any way you slice it, it’s struggling. That’s why they’re trying to drum up business with the “First Annual Christmas at the Orchard,” a good old-fashioned holiday festival with enough delicious draw to satisfy apple-picking locals and cider-loving tourists alike—until the whole endeavor takes a sour turn when the body of Nadine Cooper, Granny’s long-time, grudge-holding nemesis, is found lodged in the apple press. Now, with Granny the number one suspect, Winnie is hard-pressed to prove her innocence before the real killer delivers another murder . .

Includes Recipes!

About Julie Anne Lindsey

JULIE ANNE LINDSEY

Julie Anne Lindsey is a multi-genre author who writes the stories that keep her up at night. When she’s not creating new worlds and organizing the epic adventures of fictional characters, Julie can be found carpooling her three kids around Northeastern Ohio and plotting with her shamelessly enabling friends. Today, she hopes to make someone smile. One day she plans to change the world. Julie is a member of the International Thriller Writers, Romance Writers of America, and Sisters in Crime.

Learn more about Julie Anne Lindsey at http://www.julieannelindsey.com/

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Southwestern Turkey Salad

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This Southwestern Turkey Taco Salad is easy to prepare and can be made with an endless variety of condiments.

The original recipe for this southwestern turkey salad came from a cookbook called Today’s Turkey Favorites which we sent away for in 1990. This book was only thirty-five pages long, but it contained a number of good recipes. “Today” is always a relative term because the original recipe is now nearly thirty years old. However, with a few little additions, this recipe is better than ever!

Print Recipe
 Southwestern Turkey Salad
This is a colorful way to create a turkey salad without using lettuce or tomato. It's very tasty and can be modified to be "hotter" very easily by modifying the spices or using a different salsa.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Slice the zucchini 1/8" inch thick, shred the cheddar cheese, and chop the cilantro.
  2. Bring a pot containing 4 qt. water to a boil. This will be used to blanch the zucchini. If the water comes to a full boil before you're ready to blanch the zucchini, just turn the heat off and leave a lid on the pot.
  3. Heat a large skillet over medium heat. When the skillet is hot, add the olive oil. When the oil is shimmering, add the turkey and cook until turkey is barely pink. Add the chili powder, lime juice, taco seasoning and stir together well and cook until turkey is no longer pink.
  4. Add the salsa and simmer the turkey mixture for 5 minutes. While the turkey mixture is simmering, it's a good time to slice the avocado.
  5. When the turkey has about a minute to go, blanch the zucchini by putting the slices in boiling water for about a minute. Drain the zucchini and place zucchini slices in a circle on a plate.
  6. Spoon the turkey mixture on top of the zucchini, top with avocado slices and cheddar cheese. Serve with tortilla chips.
Recipe Notes

I like to get my prep work done in advance. This sometimes means I wind up with more dishes to do, but it relieves so much stress while you're in the "assembly phase". When we make this, we make individual plates, but you could make one large plate if you prefer.

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