Kid Meal - Easy Oven Baked Fish Sticks!

Easy, Easy and KID FRIENDLY!

My kids seriously devour these when I make them. I've always wanted to try freezing them and warming them up quickly for dinner, but we NEVER have leftovers!!

Ingredients:

1 C Cornmeal

1 C White Whole Wheat Flour (or gluten free blend)

1/2 C Grated Fresh Parmesan Cheese (or more if you like)

1/4 tsp Cayenne Pepper

3/4 tsp Garlic Powder

1/2 tsp Salt

3 Eggs

About 1 1/2 pounds of preferred white fish (tilapia, halibut, etc)

Directions:

1) Oven to 450

2) In One bowl combine all dry ingredients

3) In another shallow bowl whisk eggs.

4) Slice fish into chunks or 1 inch strips

5) Place each strip into flour mixture, then dip in eggs, then coat fully in flour mixture again. You may have to rinse your hands in-between to keep them from getting slathered, I just use a fork and spoon to dredge the fish with coating.

6) Place on greased cookie sheet in an even layer. Bake for about 10 minutes, until crispy. You may have to spritz with olive oil half way through if they look too dry. 

Serve with Homemade Ketchup!! 

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FAST and EASY Fish Tostadas with Avocado/corn Salsa

This is one of my Favorites!! I can have dinner done in a flash!

It's simple, fresh, good for you, and tasty!

MY KIDS LOVE THIS!

Corn tortillas

Low Fat Black Refried Beans

Canned Tuna or Salmon (whatever you prefer) in water

Mozzarella cheese

Olives

Avocado Corn Salsa (recipe below)

Any Salsa you like

Fat Free Greek yogurt (as sour cream)

Heat oven to 325. Spray Each side of corn tortilla with Cooking Spray or Olive Oil Spray and cook on baking sheet for 10 minutes (flipping half way through). They will turn lightly brown and crunchy. Spread beans on top and sprinkle fish on top. Top with cheese and place back in oven until cheese is melted. (about 3 minutes).

Top with toppings: Chopped Romaine lettuce or even better Cabbage, Avocado Corn Salsa, Any Salsa you like, Olives, and Greek Yogurt.

Avocado Cilantro Corn Salsa:

This is sort of time intensive with all the chopping. You can through it into a food processor, or just use organic canned salsa and scratch this all together. But it does make it good! I usually ALWAYS have this in my fridge during the summer. I eat it as a salad for lunch and the kids like to use it as a dip with chips! (sorta like pico de gallo) Its SO YUMMY - one of my All time FAVORITE SALADS! You really can change it up any way you like, but this is the basic version.

2 Peppers (red, orange, and yellow are best), Diced

1/2 Red Onion, Diced

1 small Cucumber, Diced (I've also used Zucchini which works too!)

2 Cobs of Corn (corn cut off with a knife right off of cob, do not cook!)

1/2 bunch Cilantro, chopped fine

1 Tomato, chopped, or 1/2 Container of Cherry Tomatoes Sliced

1 Avocado, Diced

Mix VERY well and sprinkle generously with Salt and Pepper.

You can add chicken and/or black beans to make a complete lunch Salad!

Or check out Fresh Mexican Salad.

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Divine -

Nicoise Salmon Salad

Amazing! That's all I can say!

With Yummy Roasted Potatoes, and a Divine Dressing!

Click HERE for the recipe!

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The Dinner for the Hesitant

I was and still am hesitant with fish!!

And a close second is cooked spinach. Not two of my fav's for sure!

This dinner really proved me wrong.

It was way easy to make and tasted nice and fresh.

We all really enjoyed it.

Honey-Soy Glazed Salmon with Spinach and Peppers

Ingredients:

1 Tbl Honey

2 tsp Low Sodium Soy Sauce

1 1 1/4 pound skinless Salmon Fillet, Cut into 4 pieces. (I buy the prepackaged kind at costco)

Kosher Salt and Pepper

1 Tbl Canola Oil

1 Red Bell Pepper, thinly sliced

1 Tbl Chopped Fresh Ginger

3 bunches of Spinach, thick stems removed. (about 12 cups)

1 Tbl Toasted Sesame Seeds

Directions:

1) Heat Broiler. In small Bowl combine honey and 1 tsp of Soy Sauce.

2) Place salmon on foil lined sheet. Season with Salt and Pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon and broil until salmon is opaque throughout, about 4-6 minutes longer.

3) Meanwhile, heat the oil in large skillet, over med-high heat. Add Bell Pepper and cook. Just until tender (3-4 mintues). Stir in Ginger

4) Add the spinach and 1/2 tsp salt and cook, tossing until just wilted. Add remaining teaspoons (or more) of soy sauce. Serve with salmon and sprinkle with sesame seeds. (I forgot that last step :))

Want the printable version? Click HERE

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