Dish: Fish Tacos
From the kitchen of: Christie Cook
Ingredients:
2-4 white fish filets (Mahi Mahi)
2 Avocados
1/3 cup red onion-diced
1-2T Fresh cilantro
2 jalapeños (red or green)
4 limes
1 Blood orange
Minced garlic
Corn tortillas
Preparation:
Marinate fish with minced garlic, juice of 2 limes, and cilantro. Bake until internal temperature reaches 145 degrees F.
Chop onion, cilantro, and jalapeño-combine. Cube avocado and mix in. Separate orange segments- mix in.
Serve with black beans and rice mixed with fresh cilantro.
Servings: 4 tacos per filet
Dish: Spinach Salad with Variations
From the kitchen of: Christie Cook
Ingredients:
Baby Spinach
2 pieces Turkey Bacon
2 Eggs-Hardboiled
¼c Toasted Almonds
1 Chicken Breast
Cheese: Blue, Feta, Cheddar, etc.
Red Onion- thinly sliced
Sliced Fruit: Pears, Green Apple, Oranges, or Strawberries.
Dressing:
3-5T Olive Oil
2T Fresh Lemon Juice
2T Mustard
1T Spicy Mustard
Salt & Pepper
Preparation:
Season Chicken breast with Salt & Pepper. Cook until internal temperature reaches 170 degrees F.
Combine Lemon juice, mustard, salt & pepper in a glass bowl. Whisk in Olive oil until dressing emulsifies.
In two large salad bowls divide the spinach and ½ of the dressing and chicken breast. Finish with desired toppings.
Toss immediately before serving to combine.
Servings: 2 bowls A perfect lunch!
