Green onions just keep growing!

This is an idea I had seen on Pinterest a couple of times and decided to try. I had some green onions, cut down pretty low, from making Ina's Omelette for Two. I put the remainder of the green onion bunch in a glass of cool water and away they went!! They have grown like crazy in only a few days! Great use for the scraps I would've thrown away, and now I have new, fresh produce without a grocery run!

Spicy Tilapia with Pineapple-Pepper Relish

This recipe is adapted from the Cooking Light recipe with the same name! I came across it in an amazing Cooking Light cookbook I found Cooking Through the Seasons.” I actually got on Ebay for under $15 with shipping and it is a nice, hardcover book that is divided into the 4 seasons and has recipes featuring prime ingredients for each season!  I did add and subtract ingredients from the original to make it more our taste. 

Ingredients:

2 teaspoons canola oil

1 teaspoon Cajun seasoning

¼ teaspoon kosher salt

4, 6 ounce tilapia fillets

½ of a pineapple, cut into 1 inch chunks

1 red pepper, diced

1/3 cup grape tomatoes, cut in quarters

2 teaspoons rice vinegar

1 small jalapeno pepper, seeded and diced

 

Directions:

1)      Heat oil in a large nonstick skillet over medium high heat. Combine Cajun seasoning, salt and Cajun seasoning in a small bowl.  Sprinkle fish evenly with pepper mixture. Add fish to pan, cook 2-3 minutes each side, or until fish flakes easily when tested with a fork.

2)      Combine pineapple and next 4 ingredients in a large bowl, stir gently. Serve pineapple mixture over fish.

We served this dish over couscous and it was phenomenal. I did serve a lime with it, but honestly neither of us even used any of it, and the dish simply didn't need it in our opinions. It is so pretty with the bright red and yellow in the relish!!

 

Chicken Enchiladas

My husband loves Mexican food, it is his favorite, but definitely not mine! I was very relieved to find a Mexican dish that I can make for him and actually enjoy. It is adapted from Cooking Light's Cheesy Chicken Enchiladas, taking into account the many suggestions from the reviews online in terms of the ingredients.


Ingredients:

3 cups cooked, shredded chicken breast
2 cups reduced fat shredded Mexican blend cheese
1 ²/₃ cups fat free sour cream
2 jalapenos, seeded and diced
1 ½ cups frozen corn, thawed
½ yellow onion, diced
1 red pepper, diced
1 (10 ¾ oz) can of reduced fat, reduced sodium cream of chicken soup
1 (4.5oz) can of chopped green chilies, drained

8 (8 inch) whole wheat tortillas
½ cup reduced-fat cheddar cheese
3 diced tomatoes

 

Directions:

1)      Preheat oven to 350 degrees.

2)      Combine first 9 ingredients in a large bowl.  Remove 1 cup of mixture and set aside.

3)      Arrange ½ cup of chicken mixture down the center of a tortilla. Roll jelly-roll style, place filled tortilla, seam side down, in a 13x9 baking dish coated with cooking spray. Repeat with the 7 remaining tortillas and chicken mixture.

4)      Spread reserved 1 cup of chicken mixture evenly over the enchiladas.

5)      Cover and bake for 35 minutes. Uncover, sprinkle evenly with diced tomatoes, and cheddar cheese.

6)      Bake an additional 10 minutes, or until the cheese melts.

 

Enjoy!