Cotija Crusted Tilapia With Avocado Cilantro Cream

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Ingredients
  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced

Instructions

1

Rinse tilapia under cool water and pat dry with paper towels. Set aside.

2

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

3

In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.

4

Pour eggs into a shallow dish.

5

Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.

6

Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.

7

Bake approximately 15 minutes, turning half way through cooking.

8

Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.

9

Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Quick-Fix Beef Burrito Skillet

  • 105217_640x428
    Ingredients
    1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
  • 1 cup TACO BELL® Thick & Chunky Salsa
  • 1 cup water
  • 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 large green onion, chopped

Directions

  • Brown meat in large nonstick skillet on medium-high heat; drain.
  • Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
  • Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.
  • Kraft Foods
    H.J. Heinz Company Brands LLC.
    All Rights Reserved

Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.

Pineapple Chicken Salad

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Pineapple Chicken Salad Lettuce Wraps

Ingredients

1
container (6 oz) Yoplait® Fruitful™ pineapple yogurt
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chopped cooked chicken
1/4
cup shredded carrot
2
tablespoons sliced green onion (2 medium)
2
tablespoons chopped red bell pepper
2
tablespoons chopped celery
6
leaves Bibb lettuce

Directions

Directions

  • In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
  • Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.

Credit: recipe from Betty Crocker.

Fresh Broccoli & Mandrain Salad

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Ingredients

CUSTARD DRESSING:

  • 1/2 cups sugar
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1/2 cup mayonnaise
  • 3 tablespoons butter, softened
  • SALAD:
    • 4 cups fresh broccoli florets, 1-inch cuts
    • 2 cups sliced fresh mushrooms
    • 1/2 medium red onion, sliced in 1/8-inch-thick rings
    • 1 can (11 ounces) mandarin oranges, drained
    • 6 slices bacon, cooked and crumbled
    • 1/2 cup slivered almonds, toasted
    • 1/2 cup golden raisins
    • Directions

      1. In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
      2. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
      3. In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.
      Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29

Simple Potato Salad

Ingredients

1 bag (32 ounce) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Directions
1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
©2016 ®/TM General Mills All Rights Reserved

Grilled Buttermilk Chicken

grilled chicken

Ingredients

  • 1 quart buttermilk
  • 1/2 cup chopped shallots
  • 2 tablespoons chopped garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 6 chicken thighs (about 2 1/2 lb. total)
  • 6 chicken drumsticks (about 1 3/4 lb. total)

Preparation

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Nutritional Information

Amount per serving

  • Protein 70.5 g
  • Fat 17.5 g
  • Saturated fat 6.4 g
  • Carbohydrate 16 g
  • Fiber 0.5 g
  • Sodium 396 mg
  • Cholesterol 282 mg
  • Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.

Kids Favorite Turkey Panini

Cheese

6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast

2 pieces thick bread

2 tsps. butter or margarine softened

6 slices KRAFT singles  ( One slice of cheese per sandwich.)

Directions

Heat panini grill or  skillet.
  • Fill bread slices with turkey and Singles.
  • Spread outside of sandwich with butter.
  • Grill 2 min. or until sandwich is golden brown and Singles is melted.

 

© 2016 Kraft Foods.
H.J. Heinz Company Brands LLC. All Rights Reserved

  •  

Mini Homemade Popsicles

popsicles

Ingredients

  • 4 c. yogurt (such as vanilla, coffee, or a combination)
  • mini chocolate chips (optional)

Directions

  1. Divide the yogurt among eight 5-ounce paper cups. Sprinkle with chocolate chips, if using. Cover each cup with a piece of foil, sealing the edges. Make a small slit in the center of the foil and insert a wooden freezer pop stick. Freeze for at least 8 hours and up to 3 days. Before serving, discard the foil and tear away the cup.

Tips & Techniques