Lime Cilantro Tilapia (Ceviche)

I wanted to make this Peruvian dish my husband LOVES from his mission in Peru. It is called Ceviche but it is basically fish cooked in lime juice. HOWEVER, I just can't quite get myself to eat raw fish. (Even though I have tried it and it was good)

I combined this recipe with one I found online to make the following:

8-10 filets of Tilapia
1 cup of fresh lime juice (Can you imagine me squeezing 40+ limes?)
4 TBL of cilantro
1 tsp of Kosher salt
1 clove of garlic

I did try this out on my family first and we all enjoyed it (except for one very cute picky little girl)

Blend everything but the fish and let the Tilapia marinate in the lime juice. Bake at 350 for approximately 10 minutes. It does not take long and it is very easy to over cook. As soon as it flakes with a fork it is done.

PS  - If you want to try the Peruvian Ceviche you will need more fresh lime juice to completely cover the fish so it can cook in the acidity.

Sweedish Meatballs

1 lb. Hamburger
1/2 lb sausage
1/4 Cup minced onion
1/2 Cup bread crumbs
1/2 cup milk
1 TB. minced parsley
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Mix all ingreadients together and form meatballs. Place on cookie sheet and cook for 20 minutes at 400 degrees.

Gravy
1 Can Cream Of Mushroom soup
1 Can Cream of Celery Soup
1 Cup Sour Cream
1/4 Cup flour
1 tsp. Paprika
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water

Mix together : add baked meatballs and simmer for 20 minutes. Serve over rice or egg noodles.

Lasagna Soup

8 oz. Italian Sausage

2 small onions- chopped or minced

2 lg garlic cloves minced

10 mushrooms chopped (optional)

2 (29 oz.) cans whole tomatoes chopped

2 (15oz) canned tomatoes pureed

6 chicken bouillon (or powder equal too)

2 beef bouillon cubes (or powder equal too)

8 cups water

1 ½ tsp. basil

1 ½ tsp. oregano

¾ tsp. thyme

¾-1/2 tsp. crushed red pepper- I did ½ add more if you want more heat

1 (5oz) bag of bowtie noodles or broken lasagna noodles

Top with parmesan, ricotta, and mozzarella if desired.

Serve with salad, bread sticks or this 90 minute French bread recipe I found on a dealstomeals blogspot.

Crockpot Instructions:

Thaw. ADD 8 CUPS WATER-Cook on high 4-6 hours or low 8-10 hours.  One half hour before serving turn crockpot on HIGH then put in noodles, and cook until tender. Simmering melds the flavors together.  Taste before serving, some prefer to add a little sugar, that is entirely up to you and what your family likes!

Stove Top Instructions:

Thaw. ADD 8 CUPS WATER- bring the soup to a simmer, and simmer for ½ or so and add noodles.  Simmering melds the flavors together. Taste before serving, some prefer to add a little sugar, that is entirely up to you and what your family likes!

French Bread recipe (this amount makes 3 small loaves or 2 large):

2 1/2 c. warm water

2 Tbls. yeast

3 Tbls. sugar

2 Tbls. white vinegar

Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:

1 Tbls. salt

1/3 c. oil (I use Canola)

6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!

Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster.

Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg.

Homemade Bean & Cheese Burritos

First, make Slow Cooker Refried Beans:

SLOW COOKER RE FRIED BEANS
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
I also cooked some in my plug-in pressure cooker.  Process at Med pressure for 30 min with natural pressure release.

For the Burritos:
Ingredients:
12-16 Tortillas
Shredded cheese
Slow Cooker Refried Beans

Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.

Microwave Baking Instructions: REMOVE FOIL. Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
Oven Baking Instructions: REMOVE FOIL. Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Serve with salsa, sour cream, shredded lettuce, diced tomatoes, diced avocados, cilantro, and additional cheese if desired.

Oatmeal Butterscotch Cookies

Original recipe makes 4 dozen

3/4 cup butter, softened


3/4 cup white sugar


3/4 cup packed brown sugar


2 eggs


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


3 cups rolled oats


1 2/3 cups butterscotch chips


Directions

Preheat oven to 350 degrees F
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

First, make Slow Cooker Refried Beans:

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

First, make Slow Cooker Refried Beans:

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Chicken Fajitas

Ingredients

• 1 pound boneless skinless chicken breast halves
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
• 1 each medium green, sweet red and yellow peppers, julienned
• 1 medium onion, halved and sliced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 6 flour tortillas (8 inches), warmed
• Shredded lettuce and chopped tomatoes, optional

  Savings in Menan, ID 83434  Change Zip

My Savings Add to Grocery List

Nutritional Facts

1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.

Directions

1. In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred chicken and return to the slow cooker; heat through.
3. Spoon about 3/4 cup chicken mixture down the center of each tortilla. 
4. Optional: Top with lettuce, tomatoes, advocado, salsa and cheese if desire.

Pork Egg Rolls

Pork Egg Rolls

Egg Rolls:

1 lb sausage
1/2 head of cabbage
1-2 TBL of freshly grated ginger
1 to 2 cloves of fresh garlic (grated or diced very thin)
4 green onions (diced)
Zuchini
Squash
Carrots
Celery
and ANY other veges you have available
Salt
Pepper
1 TBL of Sesame Oil
1 TBL of Soy Sauce

Brown Sausage with garlic and ginger in a LARGE skillet. Once brown, drain fat. Cut Cabbage in thin bite-size pieces. Grate all the other veges.  Put in cabbage and veges. Your pan will be overflowing with veges, but they will cook down quickly. Add Sesame Oil and Soy Sauce and Salt and Pepper to taste.  Place filling in wraps and deep fry until golden brown.

Pork Tenderloin Marinated in Garlic, Lemon and Oregano for Pita with Tzatziki Sauce

Marinate 3 lbs. pork tenderloin in minced garlic, lemon zest, lemon juice, oil, and oregano. (Blend marinate ingredients for a minute or so.)  Sprinkle salt and pepper on the pork. Grill or oven bake until done (depends on your slice sizes).  Fill pita with thinly sliced onions, greens, tomatoes, marinated pork and tzatziki sauce.  Eat it like a sandwich.

SWISS ZUCCHINI QUICHE    

1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced
1  small onion, chopped      
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

I did not put zucchini in these freezer quiche, I didn't think it would freeze well. But I did put Black forest Ham in them. It is best if you could thaw these in the refrigerator over night, then Bake as directed. (Make sure they are thawed all the way).