Sunday, February 12, 2012

Weekly Menu

Saturday:  Halibut Street Tacos, fruit, & green salad
I forgot to buy fresh halibut at the grocery store so I used some frozen salmon fillets instead. These were DELISH.  I'll include the recipe with my changes below.
Sunday:  left-overs
Monday:  Chicken with Balsamic Cherry Tomato Sauce, Chipotle Focaccia with Garlic-Onion Topping, & salad
Tuesday:  Conga Lime Pork & Corn Bread (GG's secret recipe...also found on the back of the corn meal container)
Wednesday:  Easy Southwestern Veggie Wraps, oven fries (I don't add the Parmesan cheese,) & fruit
Thursday:  Chicken Cordon Bleu Calzones & Broccoli Mushroom Salad
Friday:  Bunco for me and left-overs for the family
Saturday:  pantry meal

Halibut Salmon Street Tacos
adapted from Shape Magazine, August 2011
(my changes in red)

1 jalapeno, stem removed, chopped
1 small yellow onion, peeled and sliced chopped
3 tomatillos, husks removed  1/2 green onion, chopped
1/4 cup chopped fresh cilantro 
juice of 1 lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon plus 1 pinch sea salt, divided 
olive canola oil cooking spray
1 pound fresh halibut frozen salmon fillets, thawed
1 teaspoon freshly ground black pepper
12 6-inch corn flour tortillas
1/4 cup nonfat sour cream fat free Greek yogurt (Matt used tartar sauce)
2 cups shredded green cabbage
1/4 cup chopped scallion omitted 
2 radishes, sliced

1. Place jalapeno, onion, and tomatillos over high heat
on an outdoor grill. Roast turning occasionally, for 10
minutes or Saute chopped jalapeno, onion, and green pepper over medium high heat until soft 8-10 minutes, until soft. Set aside to cool.
2. Chop the grilled ingredients. Toss with cilantro,
lime juice, chili powder, cumin, and a pinch of salt
to make a salsa.
3. Coat a small foil-lined baking sheet with cooking spray, then spread
fish on it, making sure no pieces overlap; season with
pepper and remaining salt. Put baking sheet on the grill,
close the lid, and cook fish for 6 to 9 minutes or until white.  Bake at 375 degrees for 15-20 min. (18 min.)
4. Remove pan from heat and place tortillas on the grill for
1 minute per side or until warm. Remove tortillas from grill
and wrap in a cloth napkin to keep them warm
while you assemble tacos.  Right before assembling tacos heat each tortilla in microwave for 12 seconds.
5. Top each tortilla with a dab of sour cream Greek yogurt, a piece
of fish, a dollop of salsa, and a handful of cabbage;
sprinkle with scallions and radishes. Fold tortillas
in half and serve.
These were great and I think the salmon probably added more of a flavor boost than the halibut would.

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