Lemon Zest-Herb Breaded Fish Fillet

If wishes were fishes, we'd all have a fry!  And if fry were this good, we would have another. :)  I "wish" fish wasn't so darn expensive and I would have it more often.  I love to check the reduced section for fish- you have to be careful because fish gets stinky fast, so make sure your menu plan is flexible, because you buy it, and you are having fish for dinner. :)  Such was the case with us.  I came up with my own little recipe for these, and it turned out pretty good.  The process was very similar to Chicken Milanese.

*Lyd's Tip:  I made a little bigger batch, and we had just enough left over for Fish Tacos the next day. (Recipes Coming.)

Lemon Zest-Herb Breaded Fish Fillet

4-5 fish fillets (like tilapia, orange roughy, snapper, etc)

Zest & Juice of 1 lemon

1 cup bread crumbs

1 T dried parsley

Salt & Pepper

1-2 eggs, beaten

1/4 flour

oil for cooking

Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the breadcrumbs, lemon zest and parsley. Season the fish with salt and pepper. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded fish a plate or tray.

Heat a large pan with enough oil to cover the bottom.  When warm, add breaded fish.  Cook each side for a few minutes until fish is flaky.  Add a little lemon juice while cooking.  Serve warm.

Oven-Roasted Cod Crusted with Herbs

When I cook cod, I hear Captain Hook's voice in my head whimpering, "I'm a Cod-fish..." and then as I cook it up, I chant "Hook is a cod-fish!  Hook is a is cod-fish!" in that teasing, sing-song way.  Oh the joys of growing up on Disney movies and good fish. :)  Despite the silly voices in my head, I always love a good fish dish; cod fish in particular, and Rachael Ray came through with this simple, flavor packed recipe.

Oven-Roasted Cod Crusted with Herbs (Rachael Ray)
1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Preheat oven to 400 degrees F.
Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Oven Baked Salmon

Ok Mom.  Here you go- this one's for you and your Dukan Diet.  I do have some occasional protein. :)  Let me just say I LOVE salmon.  And to me, simple is better--just baked up like this beats any fancy Cajun rub or sweet and sour or whatever people do.  I tried a teryaki version once and I was quite disappointed.  Just stick with the basics and sometimes you just can't go wrong-- at least with salmon.  I actually got this one fresh too, and there is such a difference in the taste!  It was just a treat, so I didn't want to mess it up by over cooking it.  Here are some good basic instructions.  (Wish you were around for a serving mom!)

Oven Baked Salmon (foodnetwork.com)
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
(I also sprinkled mine with lemon-pepper seasoning- perfect for fish! And just a bit a lemon juice.)

Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
SERVES: 4
Calories: 177
Total Fat: 11 grams
Saturated Fat: 2.5 grams
Protein: 17 grams
Total carbohydrates: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 47 milligrams
Sodium: 170 milligrams

Scallops Provencal

Confession:  For a long time, I kind of thought scallops were shallots... I just had them confused, and here they are together in one recipe.  I know, that really shoots my credibility as a food blogger, but I'm learning. :)  All that aside, I was delighted to find out what scallops really are... which is quite delicious!  Such an interesting texture and a more mild "fish" taste compared to other ocean life.  It doesn't need much either-- that's why I thought this was a pretty good recipe, because it didn't require too much fuss.  Quite delicious.

Scallops Provencal  (foodnetwork.com)

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Shrimp and Pineapple Fried Rice Recipe

First of all… I just have to say THANK YOU to my cute little brother and sis-in-law. They got me one of these for my birthday in the spring… (It just came about a month ago. There were complications with delivery. :)

Jealous? You should be. Aren’t they good to me!!! It has been so fun to experiment with and it’s just so nice to have light is my light-lacking apartment. THANK YOU!!!

Second of all… this is a really yummy version of fried rice. A real twist. Shrimp is growing on me. My friend shared a bag with me as they were cleaning out and moving, so it has been fun to experiment. Texture is a big thing for Doug and he wasn’t quite ready for the peanuts and pineapples, and though he knows better then to tell me so , I could tell it wasn’t his favorite. I however, really liked it. So you just never know until you try it out, I guess. :) (I also threw some ham and tomatoes in there.)

Shrimp and Pineapple Fried Rice Recipe (Taste of Home)

• 2 eggs
• 1 small onion, chopped
• 1 teaspoon canola oil
• 3 garlic cloves, minced
• 3 cups cooked instant brown rice
• 1 can (20 ounces) unsweetened pineapple chunks, drained
• 1/2 pound cooked medium shrimp, peeled and deveined
• 1/2 cup chopped cashews
• 1/2 cup frozen peas, thawed
• 2 green onions, sliced
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

Directions

• In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set; remove from the skillet and keep warm.
• In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs. Yield: 6 servings.

Nutrition Facts: 1-1/3 cups equals 342 calories, 10 g fat (2 g saturated fat), 128 mg cholesterol, 521 mg sodium, 46 g carbohydrate, 4 g fiber, 16 g protein.

Warm White Bean and Tuna Quesadillas

I was about to make the “typical” tuna fish sandwich for lunch, but I found this recipe stuck to the top of a tuna can, and was quite inspired. I thought I would “make my own dang quesadillas.” I’m glad I shifted my thinking, because this ended up being surprisingly delicious. It was really easy, and all the family loved it. I also thought it was a great way to sneak in some beans and spinach, which, unfortunate I didn’t have much of. This makes a tasty fast lunch, and I think you’ll like the depth of flavor the lemon juice adds!

Warm White Bean and Tuna Quesadillas (from Bumblebee.com)

• 1 can (16 oz.) cannellini or white kidney beans, rinsed and drained
• 2 cans (6 oz. ea.) tuna in spring water, drained and flaked
• 1/4 cup Mayonnaise Dressing with Extra Virgin Olive Oil
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 4 (8-in.) fajita size flour tortillas
• 4 slices Mozzarella or Provolone Cheese
• 1 cup baby spinach leaves
1. Lightly mash beans in medium bowl. Stir in tuna, Mayonnaise Dressing with Extra Virgin Olive Oil, lemon juice and salt. Evenly spread tuna salad onto 2 tortillas, then top with cheese, spinach and remaining tortillas.
2. Cook in 10-inch nonstick skillet lightly sprayed with nonstick cooking spray over medium heat, turning once, 5 minutes or until golden and cheese is melted. Cut into wedges.

Baked Lemon-Pepper Salmon with Rosemary Roasted Red Potatoes

This is one of my favorite things to do with fish! My husband loves it. It makes a delicious healthy meal that is so easy to throw together, and ends up seeming quite gourmet! :) This fish is moist and tender and roasted red potatoes always make a great side dish! A very little prep goes a long way with this one!

Baked Lemon-Pepper Salmon with Rosemary Roasted Red Potatoes

For the Fish:

Sprinkle both sides of fish with salt and lemon-pepper seasoning. You can also pour a little lemon juice over the top. Place the fish on tin foil and wrap it around, creating a tent, pretty much covering the top. Bake at 400 for about 30-45 minutes or until juices run clear and fish flakes apart.

For the Potatoes:

Just toss small or halved red potatoes in a bowl with olive oil. Sprinkle and toss in kosher salt, pepper, and dried rosemary. Spread foil over a baking sheet and spread potatoes evenly across. Bake at 400 for 40-50 minutes, or until tender and cooked through.

*You can also add other veggies to the mix, like cut carrots, cauliflower, squash, sweet potatoes, or broccoli.

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

I found some yummy fresh fish the other day, and decided this would be a good way to cook them up. I was so happy with the results- fish can be so dry and well... "fishy" tasting, that I am totally converted to smothering it in a yummy gravy like this. It didn't take long to make, and it made it so moist and delicious. Even the kids liked it! We'll definitely have to try this one again! (I used tilapia fillets- they are a bit cheaper. My husband doesn't like it quite as much, but I pretty much like any white, big-boned fish.)

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

Recipe from Robin to the Rescue
Coating a mild-tasting fish like flounder with a variety of herbs and spices is a quick and easy way to turn a simple meal into a stellar one. The sweet, caramelized garlic sauce is the icing on the cake.
Total Time; 30-35 minutes
Prep time: 15-20 minutes
Active cooking time: 5 minutes
Walk-away time: 10 minutes
Serves 4

Ingredients
• Cooking spray
• 1/2 cup garlic cloves, peeled
• 4 flounder or halibut fillets (about 5 ounces each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon spicy brown mustard
• 1/4 cup all-purpose flour
• 1 tablespoon chopped Fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch


Directions
1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

2. Wrap the garlic cloves in aluminum foil and roast until golden brown and tender, about 15 minutes. Remove from the oven and keep the oven at 400°F.

3. Meanwhile, season both sides of the fish fillets with salt and pepper. Brush both sides with the mustard. Set aside.

4. In a shallow dish, combine the flour, parsley, garlic powder, onion powder, oregano, thyme, and '/4 teaspoon each salt and pepper. Mix well. Add the mustard-coated fish to the flour mixture and turn to coat evenly. Place the fillets on the prepared baking sheet and spray their surfaces with cooking spray. Bake until fork-tender, 10 to 12 minutes.

5. Meanwhile, transfer the roasted garlic to a small saucepan and add 3/4 cup of the broth. Set the pan over medium-high heat and bring to a simmer, stirring with a whisk to break up the garlic. Dissolve the cornstarch in the remaining 1/4 cup broth and add to the simmering liquid. Cook for 1 to 2 minutes, whisking, until the mixture thickens to the consistency of gravy.

6. Serve the fish with the roasted garlic sauce spooned over the top.

Make it a meal kit: Coat the fish with the mustard and herb crust and wrap each fillet individually in plastic wrap to protect the crust. Prepare the sauce and store in a scalable plastic container. Both will keep in the refrigerator for up to 2 days. When ready to finish the meal, bake the fish as directed and reheat the sauce in the microwave for 2 to 3 minutes on LOW. Serve as directed.

Baked Tilapia

This was a great quick and easy fish recipe that turned out to be pretty tasty. A great weeknight meal! We love to throw in some homemade french fries too, so that we can say with a British accent that we are having "Fish and Chips." :)

Baked Tilapia (Taste of Home)
3/4 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
4 tilapia fillets (5 ounces each)

In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.
Bake at 425° for 8-12 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutrition Facts: 1 fillet equals 143 calories, 2 g fat (1 g saturated fat), 72 mg cholesterol, 356 mg sodium, 2 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchange: 4 very lean meat.

Crab Cakes... Wanna Be Crab Cakes

My problems all started with imitation crab meat... and ended with imitation crab meat. I have used it in other things- hey it is cheap and it is still fish, but in this particular dish, it took on a whole rubbery texture and these "cakes" did not hold together like cakes at all. Needless to say, I was a bit disappointed, because I have been wanting to try out crab cakes for some time-- but I guess... no, now I know, that is cannot be a crab cake without the REAL crab. HOWEVER, that being said, the flavor was wonderful, and I could tell this would have been a hit, had I not tried to cut corners. I didn't even make the sauce because I was so sad... so if you've got a hankering for real crab cakes, tell me how it goes. :)

Crab Cakes with Spicy Remoulade (From Cooking Light May 2010)
Yield: 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)

Crab cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided

Remoulade:
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

A Tuna Transformation...

If there is anyone out there who gets excited at the thought of tuna, raise your hand. That's what I thought... dry, stinky fish has it's place, but there is only so much you can take. Well, shake of those old tuna chains and get a pita full of this!!! Total tuna transformation! I'm not real big on tuna-fish normally, and I'm always looking for a way to disguise it. I could eat this any night! The sweetness is gentle and PERFECT- even the kids liked it! The nuts and cranberries are a must! (Don't cut corners on this one!) Just a great colorful collection! I'll be making this one again soon! Got this on the table in no time- a good one for a busy night!

Fruited Tuna Salad Pitas (Simple and Delicious)
1/2 cup mayonnaise
1 tablespoon honey
1 can (12 ounces) white water-packed tuna, drained
1 can (11 ounces) mandarin oranges, drained
1 medium apple, chopped
1/3 cup chopped pecans
1 celery rib, thinly sliced
1/4 cup dried cranberries
1/8 teaspoon salt
4 whole wheat pita breads (6 inches)
2-3/4 cups alfalfa sprouts

In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts. Yield: 4 servings.

(I was filled up on one pita half, for what it's worth. :)
Nutrition Facts: 2 filled pita halves equals 640 calories, 34 g fat (5 g saturated fat), 46 mg cholesterol, 899 mg sodium, 60 g carbohydrate, 8 g fiber, 29 g protein.

Busy-Day Baked Fish

What a fabulous way to have fish! This made a great Sunday dinner! I got the fish all coated and breaded, kept them in the fridge until I got home from church and popped them in the oven for about a half an hour and we were good to go. Doug and I agreed that this was one of the best ways to have some fish and I loved that I could do a bunch at a time.

Busy-Day Baked Fish (Taste of Home)
1 cup (8 ounces) sour cream (I subbed 1/2 cup plain yogurt and 1/2 cup sour cream)
2 tablespoons onion soup mix
1-1/2 cups seasoned bread crumbs
2-1/2 pounds fish fillets
1/4 cup butter, melted
1/3 cup shredded Parmesan cheese

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with sour cream mixture, then roll in crumbs.
Place in two greased 13-in. x 9-in. baking dishes. Drizzle with butter. Bake, uncovered, at 425° for 12 minutes. Sprinkle with cheese; bake 2-6 minutes longer or until fish flakes easily with a fork. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 406 calories, 21 g fat (9 g saturated fat), 125 mg cholesterol, 680 mg sodium, 17 g carbohydrate, 1 g fiber, 33 g protein.

Honey Mustard Salmon Burgers

I'm trying to squeeze a bit more fish into our diet. This was a good fit- I picked up some salmon patties just to experiment. They were easy to grill up and tasted a little more fishy then I like, but they were really yummy with the honey mustard. It kind of helped to moisten the patties and disguise the fishy flavor. This is another recipe I got from "Sook the Cook." I thought it was a fun idea- thanks Sook! This sauce would be good on any grilled meat!

Lyd's Tip: Make an already-low-calorie dinner even lower, by substituting plain yogurt for the mayo. The consistency is a little bit more runny, but it is just as good.

Honey Mustard Salmon Burgers

(Makes one burger: 1 salmon burger with the honey mustard sauce has under 300 calorie.)

1 SandwichThin rolls
1 cooked salmon patty
Lettuce, chopped
1/2 tomato, sliced
1 tablespoon honey mustard sauce (recipe follows)

Honey Mustard Sauce: (makes about 5-7 tablespoons)
2 tablespoon low fat mayo
2 tablespoons Dijon mustard
2 green onion, chopped
1 tablespoon honey
1 tablespoon apple cider vinegar
1/8 ground black pepper
Pinch of salt

Directions:

In a medium bowl, combine all the honey mustard ingredients and mix well. Set aside.

Place lettuce, tomato slices, and salmon patty on a SandwichThin and spread 1 tablespoon of the honey mustard sauce on the salmon. Place the top bun and enjoy!

Parmesan-Crusted Tilapia

I have been saving some fresh Halibut from my in-law's Alaskan fishing trip, waiting for my mother-in-law's AMAZING recipe for frying them up... and I feel like I'm leading you on a false errand, because this not it. I haven't gotten the recipe yet, and I could wait for this good fish no longer, so I fried them up with this recipe. It was pretty tasty- how can you go wronger with fresh Alaskan halibut, truly! It made a good substitutes, but I have to say I liked the Pecan-Parmesan Fish Fillet recipe better. This was a good one though! Now if I only had Momma Stew's recipe, my "sea food" life would be complete! :)

Parmesan-Crusted Tilapia By Simple and Delicious
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
4 tilapia fillets (5 ounces each)
2 tablespoons Olive Oil
Lemon wedges

Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, egg, then cracker mixture.
In a large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon wedges. Yield: 4 servings.

Nutrition Facts: 1 fillet equals 287 calories, 13 g fat (3 g saturated fat), 125 mg cholesterol, 440 mg sodium, 12 g carbohydrate, trace fiber, 31 g protein.

This fish was totally delicious! I didn't have pecans, so I had to used toasted peanuts, but it was so good! It was easy to make and full of delicious flavor. I think fish is so important to incorperate into your diet, and this turned out to be a wonderful way!

Pecan-Parmesan Fish Fillets

1/2 cup PLANTERS Chopped Pecans, toasted

1/3 cup KRAFT Grated Parmesan Cheese

1/4 cup chopped fresh parsley

3 Tbsp. lemon juice, divided

1 Tbsp. olive oil

4 tilapia fillets (1 lb.)

1 cup instant brown rice, uncooked

1 can (14 oz.) fat-free reduced-sodium chicken broth

1 cup small broccoli florets

PREHEAT oven to 375ºF. Combine pecans, cheese, parsley, 2 Tbsp. of the lemon juice and the oil. Place fish in single layer in shallow baking dish; spread with pecan mixture. Drizzle with remaining 1 Tbsp. lemon juice.

BAKE 10 to 12 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.

SERVE fish with the rice mixture.

Crunchy Tuna Casserole

I remember my mom making Tuna Casserole every now and then as a kid, so this dish brought back some memories for me.  I don't know why I don't make it more often, because my girls always really like it.  It's a good "kid friendly" meal.

Crunchy Tuna Casserole

1 (6 1/2 oz.) can tuna

1 1/2 cups frozen peas, thawed

1 can cream of mushroom soup

1 cups cooked noodles

1/4 cup bread crumbs

3 T. melted butter

1 small pkg. potatoe chips, crushed

Combine tuna, peas, soup, and noodles.  Spoon into a greased baking dish.  Moisten bread crumbs with melted butter; sprinkle over casserole.  Top with crushed potato chips.  Bake at 375 for 35 minutes, or until bubbly hot.

Creamy Gravy

This is a recipe I found in a food storage pamphlet. I went to a really neat workshop on gathering at least one months supply to have as a back-up in case of an emergency. My husband and kids have all had the flu this last week, and I haven't made it to the store- so it is nice to a recipe using ingredients from my pantry to get a good meal on the table without a trip to the store, even if I was the only one that was able to enjoy it. :) (That so shouldn't have been said. :)

Creamy Gravy and Rice
Stir together:
1 (12 oz.) can low fat evaporated milk
1 1/2 cups reconstituted milk
(or 2-3 cups of regular milk if you have it.)
1/3 cup flour
1 tsp beef favored bouillon
1 tsp soy sauce
1 tsp. onion powder

Place the above ingredients in a sauce pan along with:
1 (6 oz.) can of Tuna (I just warmed up some of my frozen meatballs.)
2 T. butter
Salt and pepper
Cook and stir constantly until thickened. Serve warm over rice, biscuits, pasta or bread.

Shrimp Burritos

This is another one I found in Simple and Delicious. It sounded pretty good, and when Sea Food sounds good, I have to give it a try. Doug really liked them. He really goes for the "fishy" taste- I think it is from spending two year in Japan on his mission. It was a fun new one to try though.

Shrimp Burritos
1 can cream of celery soup, undiluted
3 oz. cream cheese, softened
1/4 cup milk
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. seafood seasoning (I didn't have this)
1 lb. cooked medium shrimp, peeled and deveined
4 (10 in.) flour tortillas, warmed
1/2 cup shredded cheddar-Monterrey Jack cheese
1 cup torn romaine, chopped

In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through.

Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 Tbsp. cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

Sailor Sandwiches with Caesar Mayo

Big thanks going out to Mom for the subscription she gave me to "Taste of Home" magazine! I have had a lot of fun. This was a yummy one I found in the last one. Hope you like it as much as I did!

Sailor Sandwiches with Caesar Mayo
1/4 c milk
1/4 cup cornmeal
2 T flour
1 T grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 cod or haddock fillets (6 oz each)
1 T melted butter

Place milk in a shallow bowl. In another shallow bowl, combine the cornmeal, flour, cheese, and seasonings.

Dip fish in milk, then cornmeal mixture. Place on a greased broiler pan; drizzle with butter. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. (If I were to do it again, I don't think I would broil it. I think I would either grill or just fry them up on a skillet.)

Caesar Mayo
4 tsp grated Parmesan cheese
4 tsp mayo
4 tsp olive oil
1 T lemon juice
1 T Worcestershire sauce
3/4 tsp garlic powder
1/2 tsp ground mustard (I didn't have that so I substituted about 1 tsp mustard)
1/4 tsp hot pepper sauce

Combine the mayo ingredients. Spread over the rolls. On the bottom, layer fish, lettuce, tomato, and onion.

Sandwiches:
2 kaiser rolls, split and toasted (I used french bread)
2 lettuce leaves
1 small tomato, thinly sliced
2 slices of sweet onion

Cream Tuna and Peas

We used to have this all the time growing up. I loved breaking up the bread as a kid- made me feel pretty special! But I am really hoping my mom doesn't see that picture because she would know I used white bread and I just know I would be in big trouble!!! That is SO not allowed! I felt so guilty buying it, but it was really just so that Doug could make us some good French Toast (wheat bread just doesn't work the same). When we were little, it was like candy... wicked candy! And as old as I am, I still feel incredibly guily if I ever buy a fluffy Wonder Bread loaf. :) Anyway- sorry Mom, it is white and not wheat. Enjoy the recipe- I got this from my sister, Jessica- I love this white sauce recipe- you can use it in all kinds of things- to thicken soup, to melt cheese in and make a sauce, etc.

Cream Tuna and Peas
White Sauce:
1/4 c butter
1/4 c flour
2 cups milk
*Melt butter, stir in flour and mix until hot. Then add milk all at once, stirring. It helps if you heat up the milk in the microwave beforehand (less lumps).

Cream Tuna and Peas Sauce:
1-2 tsp chicken bullion
Salt and Pepper
1 can tuna
1 bag frozen peas.
*Add all ingredients to the white sauce. Mix well and heat until peas are thawed. Serve over broken up toast.