These are the Salad Days

Because summer in Texas is HHHHOOOOTTTTT, I have been trying out menus and recipes that do not require the oven, cook top, or even the outside grill when possible.  I am trying new salads, sandwiches, and lighter fare that doesn't take long to prepare.  I haven't been able to eliminate the heating of food items completely, but I have definitely cut back.

I have been trying out new salads, for sure, and the one I tried last night is very good!

Market Salad
(net carbs 4g)

3 boiled eggs
4 thick slices bacon, crisp-cooked and crumbled
2 cups green beans, cut into 1 inch pieces, cooked and drained
1 tablespoon minced fresh basil, chives, or italian parsley
4 cups washed salad greens, of choice
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

1.  Place eggs in small pot with water to cover; bring to a boil over medium-high heat. Immediately remove from heat. Cover; let stand 10 minutes.  Drain; cool eggs to room temperature.

2.  Combine bacon, green beans, basil, and salad greens in large salad bowl.  Peel and coarsely chop eggs; stir into salad.  Combine oil, vinegar, mustard, salt, and pepper in small bowl; whisk and drizzle over salad.  Toss gently to coat.


I used basil and cilantro, romaine lettuce, and I doubled the dressing mixture.  Steve said that it could have used more bacon.  It was very tasty.  I served it alone with garlic bread sticks.

Give it a try.  I hope you like it as much as we did!

Easiest Fish Tacos Ever

I am a little behind, but I mean well.  Over the holiday weekend, I managed to cook and eat everything I had planned.  Saturday, we had fish tacos.  I prefer soft corn tortillas and pan seared fish instead of deep fried fish.  This recipe is quick, simple, and very tasty.  30 minutes prep, 30 minutes total time, 9 ingredients.

Ingredients:
1/2 cup reduced fat sour cream
1 can (10 oz.) mexican diced tomatoes, drained liquid and reserve
2 tablespoon cilantro
3 cups tri-color coleslaw mix
1 1/2 pounds tilapia, fillets, thawed if frozen
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
12 corn tortillas

 Directions:
1.  Stir together sour cream and 1/2 cup liquid from tomatoes in small bowl to make sauce; set aside.  Stir together tomatoes with remaining liquid and coleslaw mix in bowl; set aside.
2.  Sprinkle fish with cumin and salt.  Heat oil in large nonstick skillet over medium-high heat.  Place fish in skillet; cook 3 to 4 minutes on each side, or until fish flakes easily with fork.
3.  Separate fish into 12 pieces.  Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce.  Fold tortillas in half; serve immediately.

I hope you try them.  They have become my new favorite quick fix meal.  Let me know if you like them, too.  I serve them with...

Black Bean Salad

1 can of black beans, thoroughly rinsed, and drained

1 1/2 cups frozen corn, defrosted

1/2 cup chopped green onions or shallots

2 fresh jalapeno peppers, seeded and minced, or 1 whole pickled jalapeno pepper, minced (not seeded)

3 fresh plum tomatoes, seeded and chopped

1 avocado, peeled, seeded, and cut into chunks

1/2 cup fresh chopped cilantro

1/4 cup fresh chopped basil

2 Tbsp lime juice (about the amount of juice from one lime)

1 Tbsp olive oil

1/2 to 1 teaspoon of sugar (to taste)

Salt and pepper to taste

Directions:

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

It's a light summer meal, quick and easy, and easy to make ahead to assemble and eat later.