OMG, y’all, I’m so hungry.
I’m not even going to lie to you and tell you that this weight loss thing is a breeze. It is not a breeze. It is tornado force winds that are blowing me around the block and tangling up my hair.
I so badly want to bake something delicious. Or get a milkshake from Chik-fil-A, or really anything from Chik-fil-A.
On the bright side, I’ve lost 3 pounds! And I already feel like my stomach has shrunk a bit (it was all stretched out courtesy of Christmas, I coulda fit a Crown Victoria in there and still been hungry a week ago). And I’m feeling all empowered and focused and junk.
Never mind that candy bar I ate on Saturday. I worked out first. And, I had a headache, I needed some caffeine.
Anyway, aside from a few slipups, I think I had a good first week and my meal planning efforts are really helping.
It gives me something to look forward to at the end of the day, and it helps me to not just eat a bag of Doritos for dinner.
Ready for this week’s recipe?
Hungry Family, Healthy Meal Plans: Dinnerella’s Baja Fish Taco Recipe
- tilapia ﬁllet, 1-1½lb
- Romaine lettuce, thinly sliced
- cilantro, 1/2 bunch finely sliced
- lemon, 1-2
- tomatoes, 2 medium, finely chopped
- onion, 1, finely chopped
- garlic, 2 cloves, minced
- avocado, 1
- honey, 1 tbsp
- mayonnaise, 1 tbsp
- tortillas, whole wheat
- all purpose flour, 1/2 cup
- chili powder, 1 tsp
- olive oil, 1 tsp
- kosher salt
- freshly ground pepper
Step 1: Mix the lettuce with half of the cilantro. Prepare a dressing by mixing honey, mayonnaise, juice of ½ lemon and ⅓ cup of water in a bowl. Pour over the lettuce, toss well and season with salt.
Step 2: Prepare fresh salsa by mixing onion, tomatoes, garlic and remainder of the cilantro. Finely chop all ingredients by hand or use a blender. Season with salt and pepper.
Step 3: Warm the tortillas in a non-stick skillet over medium-low heat with a little oil or wrap in a damp cloth and microwave for 25 seconds. Cover with a towel to keep warm.
Step 4: Mix flour, chili powder, and 1 tsp salt in a shallow bowl. Cut the fish into pieces, roughly 2” by ½“ pieces.
Step 5: Heat 1 tbsp olive oil in a skillet over medium high heat. Dredge the fish in the flour mixture. Fry in batches until golden and just cooked through, 2 to 3 minutes for each side. Transfer with a slotted spoon to a dish, lined with paper towel, to drain excess fat.
Step 6: Slice the other half of the lemon in wedges. Halve, pit and slice the avocado
Step 7: Place two tortillas on each plate and fill them with fish, avocado, lettuce and salsa. Serve with lemon wedges.
Here are some DudeMom tips:
- If you want to cut back on some calories and don’t want to dip it in flour, brush lightly with olive oil and pan fry it without the flour coating. Or, roast it in the oven. You can get the fish crispy that way too.
- I’m always short on time and need to also work on homework and pack the car for soccer while I make dinner. I use the frozen, tortilla crusted tilapia from Costco on nights like that. It bakes in the oven, it comes out crispy, and The Dudes will eat it taco-fied or straight up. Nothing beats homemade for freshness, quality, and taste, but this works in a WHAT?!-YOU-A-PROJECT-DUE-TOMORROW?! pinch.
- Need a side dish because daaaaaang, Dudes are hungry? Check out my Mexican rice recipe. It’s easy and tasty and filling too. If you’re working that weight loss deal you should probably give this to your kids and NOT eat it yourself. Just sayin’.
Recipes of the Week
Monday:One pan oven meals are the key to my busy Mondays. We have practice and I usually have a ton of assignments due so a quick roasted lemon chicken with potatoes is perfect. Also, The Dudes LOVE roasted chicken.
Tuesday: This one is different: Sweet potato, kale and shrimp skillet
Wednesday: Because everything doesn’t have to be fancy. A good ole fashioned baked chicken dinner is affordable, tasty, and healthful too. I can eat mine with a light salad, they can have mashed potatoes and a veggie on the side.
Thursday:Black bean burritos. Super easy: heat a can of black beans, left over rice from Sunday, and a can of Rotele in a skillet. Pour a couple of spoonfuls onto a burrito sized tortilla, sprinkle on shredded Mexican cheese and wrap. Serve with sour cream and guacamole if you like.
Friday: Because I know I will have leftover chicken from the other two nights this week, we’re gonna try this Asian lettuce wraps recipe. I might buy the marinade, because, um, I don’t really need a bottle of fish sauce hanging out in my cabinet alone for the next 6 months. Real talk.
Saturday: This easy quiche recipe is great because you can have it for breakfast and dinner. My family doesn’t love, love it but I did discover that if I remove the crust, chop it up, add potatoes, and wrap it in a tortilla they will eat it just fine. So I make it with egg whites. Then, I make one side no sausage for me and the other side sausage, no mushrooms for them and serve it like that.
Disclosure: Ruth, the creator of Dinnerella, is a contributor to DudeMom.com, providing healthful, family friendly recipes for budget conscious families. If you are interested in learning more about her service and gaining access to her library of recipes, meal plans, shopping lists, and more, please check out her awesome site: Dinnerella.com!