Weeknight Fish Tacos

Fish tacos have always been a special treat for me because the best fish tacos always come from the seafood stands near the beach. They were never something I really thought to make for myself. That is until I stumbled upon battered halibut in the frozen section of Trader Joe’s.

I quickly grabbed a box and tossed it in my cart. I couldn’t wait to taste them to see if they tasted anything like fried fish from one of the previously mentioned seafood stands.

Boy were they good! Fresh out of the oven they had an unmistakable crispiness that rivaled any ‘freshly fried’ piece of fish I’d had before. I knew they would be perfect for fish tacos, paired with a creamy white sauce and topped with a fresh slaw. I hope you guys enjoy these tacos as much as I did!

Prep Time: 5 minutes
Total Time: 30 minutes
Serves: 2

1/3 cup sour cream
1/4 cup lime juice, divided
2 tablespoons chopped cilantro
1 tablespoon milk (if needed)
Salt & pepper, to taste
1 box battered Halibut (Trader Joe’s)
4 flour or corn tortillas*
1 cup shredded cabbage
1/3 cup grated carrot


Preheat the oven according to package directions.

Combine sour cream, 3 tablespoons of lime juice, cilantro, salt & pepper in a bowl. Mix until smooth & check the consistency. If you like your sauce thinner, add the milk. Then store in the fridge until ready to use.

In a medium bowl, combine the shredded cabbage and grated carrot. Cover with remaining lime juice & toss to coat. Set aside.

Cook the fish according to package directions.

When the fish comes out of the oven toss in the tortillas (carefully) & warm them until they are pliable.

Once the tortillas are ready, spoon some of the sauce on them and top with a few pieces of fish, some cabbage & carrots, then dollop more sauce on top if you please (trust me, you please).

I served my tacos with a rosemary & olive oil quinoa blend made by Near East.

*Corn tortillas are more traditional for this dish but I usually have flour tortillas on hand so thats what I generally use.


Creamy Chicken & Rice

One pot meals are truly a wonderful thing. Especially when that pot is filled with vegetables, rice, chicken, and wine. That one pot gets even better when finished with parmesan cheese, but I digress.

This is probably one of my most made recipes, because of how quickly and easily it comes together. A little bit of prep time to chop a few vegetables is about as hard as this recipe gets.

I made a few changes to the original recipe, which I will link below. I cut the recipe in half because the original recipe serves 8-10 but I still use the original amount of chicken (1.5lbs) because I felt like that was enough chicken for 4 to 5 people. The measurements I use for the 4-5 servings are listed below.

The original recipe as well as the direction for cooking can be found here: Natasha’s Kitchen, Creamy Chicken and Rice

Prep Time: 10 minutes
Total Time: 40 minutes
Serves: 4-5

2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 cup chopped onion*
1 cup shredded carrots*
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 teaspoon salt, divided
¼ teaspoon black pepper, freshly ground
2 bay leaves, optional
1/2 cup dry white wine such as Chardonnay
2 1/2 cups low sodium chicken broth
1 cup medium grain rice such as Jasmine rice (un-rinsed)
1 head garlic
⅓ cup fresh Italian parsley, finely chopped
½ cup shredded parmesan cheese, plus more for serving

* I buy pre cut and pre shredded onions and carrots from Trader Joe’s which cuts down on the prep time by about 10 minutes.




Turkey & Spinach Stuffed Shells

Any recipe that can be made in advance, and thrown into the oven when I get home from work is a recipe I can get behind. Stuffed shells can be a process to put together but if you take the time when you have it, maybe on a weekend or day off, you’ll be a happy camper on one of those notorious busy days.

This dish is also a great way to get your kiddos in the kitchen with you. You can put together all the ingredients and they can help you assemble the shells. It’s fun for the kids but also helps you finish dinner even quicker. In the words of Ina Garten “how bad could that be?”

Once the dish is assembled, all you have to do is throw it in the fridge or freezer (it freezes very well) and it’s ready for you to pop in the oven at the end of a busy day.

This dish is warm, comforting, cheesy and filling. It’s perfect to enjoy on a cold winter night, but the ground turkey and spinach filling make it light enough to enjoy even on a warm summer night!

Prep Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 6

1 package jumbo pasta shells
4 tablespoons olive oil, divided
3 teaspoons garlic powder, divided
2 teaspoons dried oregano, divided
1/2 pound ground turkey
1/3 pound mild or hot Italian sausage
5 ounces fresh spinach
3/4 cup chopped onion
1 28 ounce can tomato sauce
1/2 cup water
32 ounces ricotta cheese
2 eggs
1/2 cup parmesan cheese
1 1/2 cups shredded mozzarella cheese

Preheat the oven to 350°F.

Bring a large pot of water to boil and salt generously. When water boils, cook shells according to package directions. Drain pasta and gently toss with olive oil to prevent sticking. Set aside.

In a medium skillet heat 2 tablespoons of olive oil over medium high heat. Add 2 teaspoons of garlic powder and 1 teaspoon of dried oregano and cook until fragrant. Add the ground turkey and sausage, then cook until browned. Add the spinach and cover until spinach has wilted.  Toss the meat mixture into a large bowl and set aside to cool.

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Cook the onions until they become soft and just begin to brown, about 5 minutes. Add the remaining 1 teaspoon of garlic powder and 1 teaspoon of dried oregano and cook until fragrant. Turn down the heat and add the tomato sauce and water. Stir to combine and simmer on low for about 20 minutes or until ready to use.

Add the ricotta and eggs to the bowl with the cooled meat mixture, stir until combined. Stuff each shell with about 2 tablespoons of the mixture.

Pour the sauce into the bottom of a baking dish and layer the shells into the dish. Cover the shells with parmesan cheese and top with shredded mozzarella.

If eating at a later time, cover the dish with plastic wrap and store in the fridge until ready to eat. Remove the dish from the fridge and allow it to come to room temperature (about 20-30 minutes) before baking.

Bake at 350°F uncovered for 20-30 minutes or until top is browned and sides are bubbling.