I know fish is healthy for you, and I try to feed it to my family, but unfortunately they only like it when it's fried shrimp or sushi. For just about as many meals as I've made with fish, I've gotten just as many no thank yous. However, tonight that changed!!! I got sneaky with my cooking. My lovely children consumed tuna taquitos tonight quite happily. They weren't even fried! I hope you can trick your family into eating this delicious fish meal too :) Enjoy!
Italian Taquitos
Ingredients:
1 Can Tuna, drained
1 Can Beans, drained (I used Kidney beans)
1/2 Cup Cooked White Rice
1/8 Cup Italian Salad Dressing (I used Ken's Northern Italian)
1/4 Cup Diced Onions
1/3 Cup Diced Green Peppers
1 TBSP Mayonnaise
1 Tsp Dried Basil
1/2 Tsp Salt
1 Heaping Tsp Minced Fresh Garlic
1 and 2/3 Cup Shredded Mexican Cheese
12 to 15 corn tortillas
1. Mix together tuna, beans, white rice, Italian dressing, onions, green peppers, mayo, basil, salt, garlic and 1 Cup of the shredded cheese.
2. Preheat oven to broil- high. Place oven rack on the second to lowest level. Spray a large baking sheet liberally with non-stick spray.
3. Wrap 3-5 corn tortillas in a damp pamper towel and microwave for about 45 minutes. They need to be flexible so you can wrap them easily without the corn tortillas cracking. Uncover one at a time. Lay a large spoonful (about 1 and 1/2 to 2 TBSP) of tuna mix on one end and roll. Lay taquito folded side down on baking sheet. Continue with the rest of the tortillas, heating up more when needed. If you have any mix left, push a bit more into the ends of the taquitos.
3. When finished folding, spray taquitos with another liberal spray of non-stick spray. Broil in the oven for 10 minutes. After 10 minutes, sprinkle the remaining 2/3 cup of shredded cheese on top. Turn off the oven and let them sit in there for 5 minutes until cheese is melted. Serve with a side of salsa.
We have quite a variety of salad dressings in our fridge. Earlier this year, my friend Kimberly taught me how to really use coupons to save money when grocery shopping. Because of this, I have an even larger variety in our pantry waiting to be savored on delicious salads. I have completely stocked up because of low, low prices! Opening a new bottle of salad dressing is a fabulous surprise, you really never know what new flavors you're going to get. We have a bottle of Imo's dressing that has been hanging around in our refrigerator for awhile. I've been trying to finish it up so I could open a new bottle of dressing. Last night I succeeded when I made this yummy pea salad. It's a spin on the version you might have eaten at church dinners and you'll love it! Bring it to your next church dinner or picnic.
Peas and Pasta Salad
Ingredients:
2 1/2 Cups Frozen Peas
3 Cups Cooked Pasta
1/2 Red Bell Pepper, chopped
2 Hard-boiled Eggs, chopped
1/2 Colby Cheese, diced
1/4 Cup Red Onions, diced
1/4 Cup Italian Salad Dressing
1/2 Cup Mayonnaise
1/2 Tsp Dill Weed
1. Pour frozen peas into a large bowl. Do not cook them.
2. Add cooked pasta to the bowl
3. Chop and dice bell peppers, eggs, colby cheese, and red onions. Add to bowl.
4. Pour Italian salad dressing and mayo into the bowl. Sprinkle dill weed on top. Mix thoroughly.
Your salad will need to sit out while for awhile (1/2 an hour to an hour) to allow your peas to defrost. After that, stir and either serve immediately or put in the refrigerator to enjoy later.
