Quick & healthy fish tacos

 

High Liner Tortilla Crusted Tilapia (from Costco)or your favorite fish baked
Sweet Kale vegetable salad kit (Von's, Smart and Final, Costco) prepared
Grated cheddar cheese optional
Sliced avocado
Wheat tortillas, soft-taco size

This Tilapia I found at Costco which is great for a large family, but you can also find smaller amounts in your grocery store.








 This is the salad for the fish taco recipe .  Believe it or not, with the cranberries, poppy-seed dressing etc. which is included it tastes great!  And ridiculously healthy. 
Von's  carries it, smart n final  and Costco.  The one at Von's is not a huge bag.  Ignore the date and use it within a day or two as it doesn't keep well!  Your Von's should have it? I also use it instead of lettuce on sandwiches which is also good.



Place baked fish on heated tortillas, top with prepared salad, add cheese if desired, and garnish with sliced avocado


Blend of fresh fruit makes this a tasty low fat summer meal or perhaps add Lean Cuisine's Santa Fe-Style rice and beans to fill up those hungry kids!



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 Submitted by   Andy G

 It's been so hot here in southern  California none of us want to be cooking. Here's a great meal that can be prepared outside. Believe me when I say  it's incredibly delicious! Sent to me from my good friend Andy, who should be famous for her easy and yummy recipe!
Enjoy!

Ingredients


24 frozen large cooked shrimp, tail-on (1#)
1 can (20oz.) Dole pineapple chunks in syrup
8oz. mushroom caps
1 green pepper
1 red pepper

Basting mixture

1/2 cup melted Smart Balance or butter
1/4 cup pineapple syrup
1/2 tsp. garlic powder

Defrost frozen shrimp in a bowl of cold water for 15 minutes.

  Meanwhile drain pineapple reserving 1/4 cup syrup.  Cut mushroom caps, green and red peppers into 24 pieces each.  Assemble skewers.


Combine melted Smart Balance or butter, pineapple syrup and garlic powder.  Baste as you grill 10-15 minutes on medium.  Heat and use remaining mixture for dunking.









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Recipes: Aloha Green Pops Can't forget dessert. These gorgeous (and guilt-free) popsicles might melt before you get to the park, but they're perfect for a backyard picnic -- which is sometimes the best kind, anyhow.

Ingredients (serves 6):
1 cup coconut water
1 cup pineapple juice
5 cups mixed greens
1 cup frozen mango chunks
1/2 cup frozen strawberries
1 tablespoon ground chia seeds
6 fresh strawberries, sliced thin
1/2 fresh mango, peeled and cut into thin slices (or extra frozen mango chunks, sliced thin)
6 small paper cups and wooden popsicle sticks, or a popsicle mold

Directions:
Add all ingredients (excluding the fresh fruit), in order, into a blender. Blend until smooth. Press 4 to 6 slices of fresh strawberries and mangos around the sides of your molds or paper cups, then pour in popsicle mix very gently to avoid disturbing the fruit. You want the fruit to show its bright color on the surface of the pops, so depending on your equipment, you may want to do add the fruit in stages, freezing the mixture into a slushy consistency between additions to hold the fruit in place. When the molds are filled, insert popsicle sticks and freeze until set.

Recipe courtesy of Earthbound Farm

Here's a great recipe for anyone who feels a cold coming on or needs some extra vitamin C

 

Ingredients:

• 2 packets of Emergen-C vitamin drink mix
• 12 ounces of filtered water
• Popsicle molds

Directions:

Mix your favorite flavor of Emergen-C drink mix with water, pour into popsicle molds, freeze and enjoy! A healthy and yummy frozen treat with the vitamin, antioxidant, and electrolyte power of Emergen-C.
Serves 2

 ORANGE DREAMCICLE POP

Ingredients:

Vanilla Cream

• 1 cup Greek-style yogurt
• 1 cup almond milk
• 4 tablespoons honey
• 1 teaspoon vanilla

Orange Cream

• 3 packets of Emergen-C Kidz® Orange vitamin drink mix
• 1/2 cup Greek-style yogurt
• 1/2 cup almond milk
• 3 tablespoons honey

Directions:

Mix the ingredients for the vanilla cream in a medium bowl and set aside. In a separate bowl, mix the ingredients for the orange cream. Let flavors meld for 15 minutes. Meanwhile, place a large plate in the freezer. Using a popsicle mold, freeze the vanilla cream according to the popsicle mold directions. Once frozen, dip the pops in the orange cream to coat, using a spoon to help cream stick on any hard-to-reach surfaces. Place dipped ice pops on the cold plate and place back in the freezer for 10 minutes. Then, dip pops in orange cream for a second time, and freeze for an additional 15 minutes.

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