1 fresh mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix (shredded cabbage with carrot)
4 green onions, thinly sliced
6 Fillets of Bass or any other freshwater fish of your choosing
8 6-inch corn tortillas
1/2 cup purchased guacamole
1/2 cup chopped fresh cilantro
Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.
In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve.
Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming.
To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (30 min).
4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.
1½ cups uncooked quinoa
1 14 ounce can cooked black beans, rinsed and drained
1½ cups salsa
1½ cups chicken broth
½ teaspoon salt
1-2 cloves minced garlic (optional)
1½ cups shredded cheese, divided
1 tablespoon oil
1 jalapeño, minced
1 onion, sliced
4 bell peppers, sliced
1¼ lb. boneless skinless chicken breasts, cut into small pieces
1 tablespoon taco seasoning
Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
While the quinoa is baking, heat a the oil in a large skillet. Add the jalapeño, onion, and peppers. Saute until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
Toss the chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the chicken, stir gently to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer. It’s usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
When the quinoa is done, top with the peppers and remaining cheese – bake another 5-10 minutes or until the cheese is melted to your liking.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Read more at http://myfridgefood.com/recipes/entree-chicken/white-chicken-enchiladas/#LYo8M74cZICZY3tp.99
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.