Thanksgiving 2015

MENU:

Appetizers:
Deviled Eggs
Fruit Tray with yogurt dip

Dinner:
Deep Fried Turkey
Mashed Potatoes
Candied Yams
Sage Sausage Dressing
Baked Beans
Mac and Cheese
Green Bean Casserole
Rolls (see bread recipe page)

Dessert:
Pumpkin Pie
Dutch Apple Mini Tarts
Cheesecake
Whoopie Pies

MONDAY

Prep day:

1. Chop herbs, onions, celery, and carrots for stuffing/dressing.
2. Make Turkey stock from neck, gizzards, extra fat/skin, carrot, 1/2 onion, celery stock, sage, bay leave, and thyme.

TUESDAY:

Desserts: 


Pumpkin: in a bowl mix 1 egg, 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix. Pour into uncooked pie crust. Bake 350F until set, about 40 minutes. Cool, cover and refrigerate until day of.

Dutch Apple Mini Tarts See Pampered Chef recipe


Whoopie Pies

Cookie part:

1 box Cake Mix (any flavor)

1/3 cup butter, softened

2 eggs

1 tsp vanilla

Filling part:

3/4 cup (175 mL) butter (11/2 sticks), softened

2 oz (60 g) cream cheese, softened

1 cup (250 mL) powdered sugar

1 jar (7.5 oz/213 g) marshmallow creme

 Cookie: Preheat oven to 350°F. In large bowl, mix cake mix, butter, vanilla and eggs with spoon until soft dough forms. On cookie sheets with parchment, drop dough using a leveled large scoop (3 tbsp scoop) 2 inches apart. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Filling: Beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed until well blended.

To assemble whoopie pies: turn the cookies bottom side up. Using medium scoop (2 tbsp scoop), scoop filling onto each cookie bottom. Top with remaining cookies, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.

Cheesecake http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx

WED - DAY BEFORE

Make Deviled Eggs, see recipe link above

Prep Turkey http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe.html


Rolls (see bread recipes)

Roast Yams/Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached. Put into oven (or microwave) safe casserole dish.

Mac n' Cheese (omit bacon from recipe). Assemble, and refrigerate.

DAY OF (in order):


Sage, Sausage, and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Candied Sweet Potatoes

sweet potatoes (roasted previously)

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. 

Spread sweet potatoes out in the 13X9 dish. Sprinkle with salt, butter and sugar. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Green Bean Cassreole http://www.campbellskitchen.com/recipes/green-bean-casserole-27303?fm=theater

Heat baked beans in microwave ( 5 minutes) or oven (20 minutes)

Heat Mac n' Cheese in oven until warm, about 20 minutes.

Make Whipped Cream refrigerate until dessert time.

Warm rolls in oven, until warm, about 10 minutes.

Week of Nov 22 2015

Sun Chicken Strips
Mon Pork Carnitas
Tue Pork Enchiladas
Wed Family Size Lasagna Italiano
Thur THANKSGIVING!

Chicken Strips

Parmesan Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a green salad mix or spinach salad.

Pork Carnitas - slow cooker
Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.

Pork Verde Enchiladas

using Frontera Green Chile Enchilada Sauce with Roasted Tomatillo + Garlic and following directions.

Week of Nov 16th 2015

Biscuit Pizza

Sun French Toast and Ham
Mon  Meatballs Soup
Tue Nachos
Wed Chili and Corn Bread
Thur Egg Rolls and Fried Rice
Fri Biscuit Pizzas - 

Italian Wedding (Meatball) Soup 

Meatballs: Combine 1 lb ground turkey, 1/2 cup Italian style bread crumbs, 1 egg, tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small scoop, spoon out scoop-fulls of mix and drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until browned and internal temp of 185F is reached. 

Broth: Saute 1/2 medium onion, 1 chopped carrot, 2 chopped celery stocks and 2 cloves of pressed garlic in 1 tbsp olive oil in soup pot until tender. Add 12 cups chicken stock, meatballs and 1/2 lb chopped escarole. Simmer for 10 minutes. Serve with Parmesan Cheese shredded on top.

Nachos
8-10 oz corn tortilla chips

2 lb ground beef

Taco Seasoning Packet

1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Cook ground beef according to taco seasining packet. Reserve 1/2 the meat for chili tomorrow.
• Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

Use left over beef (or brown 1 lb ground beef) Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Corn Bread http://www.bettycrocker.com/recipes/cornbread/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.

Make Your Own Pizza Bar

Mini-Make-Your-Own Pizza
Pillsbury recipe using Grand's Biscuits. I like to put out toppings and let the family make their own before baking. The kid's think it's fun!

Week of Nov 8th, 2015

Sausage Gravy, Biscuit, Hashbrowns

Sunday Mushroom Chicken

Monday Minestrone Soup 

Tuesday  Sausage Gravy and Biscuits (see May 5, 2013)

Wednesday Penne and Sausages

Thursday Corn Chowder

Fri Beef-a-Roni

Mushroom Baked Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 package dry onion soup mix

1 can full milk
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Paula Dean's Corn Chowder http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html Serve with cheddar biscuits, recipe follows:

Cheesy Drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

1 tsp garlic powder

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

1/2-3/4 cup finely grated cheese

Egg wash: 1 egg, 1/2 cup water beat together

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender, until it resembles peas. Add butter milk, mix until it forms a dough. Fold in cheese. Scoop small amount out of the mix. Form into balls with you hand and drop onto a greased cookie sheet. Brush with egg wash or melted butter. Bake at 350F until biscuits are golden brown and done all the way through. About 15 minutes.

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Week of Nov 1st, 2015

Sun Steak Fajitas
Mon Grilled Cheese and Tomato Soup
Tue - Beef and Barley Soup

Steak Fajitas

Wed Pork Milanese
Thur Lemon Chicken
Fri Scalloped Potatoes with Ham (see Week of Dec 21 2014) 

Sat Waffles with sausage links

Steak Faitas

2 lb steak cut into thin strips (I like skirt steak or sirlion)

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/2 tsp cumin

Salt and pepper

limes

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, lime juice

Sprinkle steak with cumin, salt and pepper. Slice steak and vegetables into strips. Zest 1 lime. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Add the zest and juice of the lime. Cook meat, peppers, onion, and garlic for 7-8 minutes or until the peppers and onions are tender. Serve with warmed tortillas and toppings.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Beef and Barley Soup

1 tbsp olive oil

1 lb beef stew meat

salt and freshly ground black pepper

1 cup (1/2-inch) diced carrots (4 carrots)

1/2 cup chopped yellow onion

1 cup   (1/2-inch) diced celery (2 stalks)

2 garlic cloves, pressed

3 bay leaves

32 oz beef broth

2 cups water

1 cup   pearled barley

1 tbsp Worcestershire Sauce

Directions

1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl. 

2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.

3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.

Pork Milanese

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe.html 

serving with Pasta-Roni Parmesan noodles, prepared according to directions.

Lemon Chicken

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Week of Sept 27th 2015

Mushroom Risotto & Italian Sausage

Sun - Pizza
Mon - Pork Chops
Tue - Fiesta Crock Pot Chicken
Wed -  Mushroom Risotto
Thur - Teriyaki Meatballs
Fri - Oven Beef Stroganoff

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

TERIYAKI MEATBALLS WITH RICE (Pampered Chef)
1 pound 93% lean ground turkey
1/4 cup plain dry bread crumbs
1 teaspoon peeled and finely chopped fresh gingerroot
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup teriyaki baste and glaze
1 small red or green bell pepper, diced
1 can (8 ounces) pineapple chunks in juice
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

DIRECTIONS

In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.

Heat oil in (12-in.) Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice.

Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g

Cook's Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.

Week of Sept 20, 2015

Sun - Salsbury "Steak"
Mon - Fish Stick Tacos
Tue - Cheese and Roasted Garlic Raviolis
Wed - Beef Barley Soup (Food Network)
Thur - Lemon Chicken
Fri - French Toast and Sausage Patties

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister suace together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorperated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage

Lemon Chicken and Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.