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Fish Tacos with Tropical Slaw

You would never know these fresh and tasty tacos came from the freezer! Fish tacos with tropical slaw are healthy, easy, and delicous! Frozen Mahi Mahi (Trader Joes) Adobo sauce Fish seasoning/rub/Tajin Tropical slaw Purple cabbage, thinly sliced Mango, chunks Pineapple, chunks Green onions, sliced Cilantro, finely chopped Red pepper flakes Dressing 1/2 C Orange Muscat Champagne Vinegar 1/2 C Grape Seed Oil 2 TB sugar S&P Thaw Mahi Mahi and drizzle with EVOO. Spread a little adobo sauce (very spicy) on fish with your favorite seafood rub/Tajin/S&P. Grill until medium rare and still moist. Add all slaw ingredients together. Mix dressing and put over slaw mixture. Let it sit in the fridge for a couple of hours before serving. Char or grill corn/flour tortillas Add fish, slaw, avocado, lime juice, lime zest, and cotija cheese to tacos. Enjoy!

Steak with Chimichurri

Another great dish to serve a crowd. The fresh herbs with this steak was a huge crowd pleaser! In a blender combine: 1C fresh flat leaf parsley 1C fresh cilantro 1/2 onion or whole shallot 6 cloves garlic 1Tb (or more) red pepper flakes 2 TB dried oregano 1/4 C lemon juice/lime juice/Red wine vinegar, or any type of acidic liquid Lemon or lime zest S&P Blend until just combined. Add 1 1/4 C EVOO at the very end and spin once more until combined. Marinate flanks steak with a portion of the chimichurri sauce for 1-2 hours before grilling or Traegering. Once grilled, let rest for 10 minutes and thinly slice. Top with spoonfuls of chimichurri sauce. *I always have my steak at room temperature before throwing it on the grill or Traeger. It cooks more evenly and you can keep a nice pink inside without overcooking the outside.

Sriracha and Lime Salmon

My girlfriend brought me this dish when I had my last baby and it’s been my favorite salmon recipe ever since. It’s really that good! Zest and juice of 2 limes 3 TB maple syrup 2-3 TB Sriracha 1 tsp coarse sea salt 2 pounds salmon fillet, skin removed Coarsely chopped cilantro Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish and pour mixture over top. Let sit for 15-20 minutes. Roast until cooked through and flaky, 15 minutes. If grilling or putting on the Traeger, marinate fish with 3/4 of sauce. Grill for 15 to 20 minutes and then top with remaining sauce and sprinkle with cilantro.

Chop & Pop Salad

A very fun way to eat your veggies! This Chop and Pop is a takeoff from a delicious Four Seasons restaurant. Add whatever veggies you have around the house, these are some suggestions. If you want a quick version, use bottled green goddess dressing but this one definitely kicks it up a notch. White cauliflower Broccoli Snap pea Grape tomatoes Red Peppers Cucumber Corn Radish Sliced jalapeño peppers, deseeded Goat cheese crumbles Popcorn (one bag microwavable) Parmesan Thyme Green goddess dressing 1. Blanch and shock the yellow cauliflower, white cauliflower, broccoli, and snap pea 2. Slice the grape tomatoes in half, cut the other vegetables into ½ inch pieces 3. Toss the vegetables so they are lightly coated in the green goddess dressing 4. Remove the popcorn from the bag and while it is still hot toss with parmesan and thyme 5. Place the popcorn on top of the salad as garnish Green Goddess Dressing 2 anchovy fillet 1 garlic clove, minced ¾ c mayonnaise ¾ c sour cream ½ c chopped parsley ¼ c chopped tarragon 3 T chopped chives…

Vegetable Birds Nests with Ahi Tuna

Speaking of TJ’s favorites, these Vegetable Birds Nests are unbelievable and can not be saved for an appetizer only! Ahi tuna and some toppings turn it into a delicious salad or light dinner. Butter lettuce Vegetable Birds Nests Ahi tuna, chopped to small pieces Avocado, chopped Edamame Sesame seeds The dip is to die for so add a little Seasame Oil, soy sauce, and sugar to make extra for a dressing. FOR AN APPETIZER- add one Nest on top of a leaf of butter lettuce. Top with a couple pieces of tuna and avocado and sprinkle with sesame seeds. Your guests will thank you!

Scrambled eggs with Proscuitto

Getting through the week…This easy breakfast for dinner is the perfect hump day meal. The main tip with this is the LEMON ZEST so don’t leave it out. Scrambled eggs with- Prosciutto Tomatoes Mushrooms Basil, julienned Spoonful of pesto After cooking add lemon zest for a bright and delicious twist. Avocado, add lemon juice, a lot of lemon zest, and S&P.

Skinny Potato Skins & Slaw

A less guilty way of eating Potato Skins! Yukon gold potatoes, covered in EVOO and kosher salt. Bake or Traeger at 350° for one hour. Let cool, cut in half and scoop out center. Rotisserie chicken or chicken beasts, shredded and mixed with Buffalo wing sauce or TJ’s BBQ Sriracha sauce. (For the kids I mixed in normal barbecue sauce). . Slaw- Broccoli slaw TJ’s mirapoix mix poppyseed vinaigrette dressing (or your favorite sweet salad dressing) 2 tablespoons Dijon mustard Top with blue cheese crumbles and extra sauce!

The perfect Burger with Sriracha Lime sauce

BBQ with our favorite neighbors tonight! Sriracha lime sauce- 1/2 C Mayonnaise 1/2 C Ketchup 2-4 TB Sriracha Lime zest from one lime Lime juice, half of lime Trader Joes caramelized onion cheddar cheese made this too! And the worst was I forgot the caramelized onions and mushrooms I had made!

Chili Lime Chicken Burgers

Remember those loaded potato skins last week? This is round 2! Chile Lime Chicken burgers (TJ’s.. I promise I’ll break my addiction soon) Burrata Cheese Slaw, leftover from potato skins Add charred corn (TJ’s darn it ) Avocado Micro greens Squeeze of fresh lime juice maybe a little Sriracha Protein veggies bright flavors Add baked sweet potatoes and you’ve got Dinner!

French Dip

With all this rainy weather, a warm French Dip sandwich seemed perfect for dinner. With leftover caramelized onions and mushrooms, it made it that much easier. This was super easy and fairly healthy comfort food that the whole family loved. Baguette, sliced in half Roast Beef, thickly cut from your deli 2 yellow onions 2 containers mushrooms (TJ’s frozen sautéed mushrooms are great for this) EVOO 2 TB butter 1 carton Beef stock 1 TB Thyme Bay Leaf Gruyere cheese (if you have any cheese rinds in your freezer, add it) S&P This is a very simple version of Au jus so if you want more gourmet, you can find some more complex ones online. Sauté chopped onions for 20-30 minutes with EVOO on a low heat. Add butter and mushrooms and sauté until reduced. Add thyme, bay leaf, and beef stock. If you have Gruyere cheese, add the rind and half the block. Simmer for 3 hours or so. Top baguette with Roast Beef and onion and mushrooms. Serve with a cup of juice and grating of Gruyere cheese…