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.
Our first What's for Leftovers reader has submitted a recipe! I love that when Danielle saw leftover chips in her work breakroom, she thought about our WFL site. Together we're saving money and resources!!! Read Danielle's story and recipe below. When we move to our new site, http://www.whatsforleftovers.com/, I'll have a section for readers to submit their recipes for everyone to try. In the meantime, email your recipes to andreablevins@hotmail.com and I'll post the recipes for you. Make sure you post comments on What's for Leftovers or on our Facebook page to let Danielle know how much you love her recipe :)
What to do with Leftover Ruffled Potato Chips
Our work had a birthday treats day last Friday and I brought a lot of different things. One of the many things I took in was Ruffled Potato Chips and dip. When I came back to the lounge at the end of the day, the dip was gone. About a serving or two of non broken chips were left and about a cup or so of broken chips. I’ve been reading your blog and I thought what a waste. So, I took a Ziploc bag and took them home. I searched your blog and of all of the yummy recipes I couldn’t find one. I had a feeling that potato chips would be yummy on top of a tuna casserole. Went to my pantry and fridge and some of my normal ingredients were not there. This is what I found.
Crunchy Tuna Noodle Casserole
Ingredients:
1 can (10 ¾ oz) of Campbell’s Healthy Request Cream of Mushroom
1 can (10 ¾ oz) of Campbell’s Healthy Request Cream of Chicken
1 can (10 ¾ oz) of Campbell’s Great for Cooking Cheddar Cheese
1 bag (12 oz) of Egg Free Wide Pasta Ribbons
1 bag (16 oz) Frozen California Medley
1 cup of Shredded Cheese
1 cup of crushed up Ruffled Potato chips
2 cans of Star-Kist Tuna in water (about 12 oz together)
Salt and Pepper to Taste
1. Take Frozen Vegetables and sit out to thaw.
2. Take 3 quarts of water, bring to boil. Add noodles and stir occasionally for 5-7 minutes. Do not let noodles get too tender. Drain water and noodles into a colander. Do not rise noodles.
3. Preheat the oven to 400 degrees F. In the same pot as noodles were cooked in, add the can of Cream of Mushroom, Cream of Chicken and Cheddar Cheese. Mix together. Add Salt and pepper to taste. Mix in drained tuna and thawed out Vegetables. Mix in noodles. Pour mixture into a 9-inch x 13-inch x 2-inch rectangular baking dish (3 quart casserole dish).
4. Take Shredded Cheese and sprinkle over the mixture, making sure it is evenly sprinkled. Add more cheese if you want. (I don’t know how much cheese I actually used. I eyed it.) Then take the crushed up Ruffled Potato chips and spread out on top of the cheese.
5. Put in the oven for 20-30 minutes or until cheese is melted nicely.Let cool for 5 minutes, serve, and enjoy!!!
By Danielle Farris
The other day I looked in my freezer and I realized I had a single, white fish filet. I'm guessing it was Tilapia because that is what I normally buy. What was I going to do with 1 fish filet??? How did it even get in there??? I figured I probably needed to use it since I couldn't remember the last time I had bought Tilapia. So last night, we had Seafood Salad Melts for dinner. On Sunday, Andy had brought home a loaf of Rye bread from church. I cut it up into slices, piled on the seafood salad and melted cheese on top. It was a nice change from heavy, hearty meals. It was also very easy to prepare and clean up.
Seafood Salad Melts
Ingredients:
1 Pouch Tuna
1 Package Immitation Crab Meat (8oz)
1 Filet White Fish, cooked
1/4 to 1/2 Cup Mayonnaise
1 TBSP Creme Fraiche (use sour cream if you don't have this)
1 TBSP Honey Mustard Salad Dressing
1/2 Tsp Minced, Refrigerated Garlic
1/4 Tsp Onion Powder
Pinch Salt
Fresh Bread Slices (I used rye)
Butter
Cheese Slices (I used colby and swiss)
1. Preheat oven to 350 degrees.
2. Break up white fish into small pieces. In a mixing bowl, combine tuna, immitation crab meat, and white fish.
3. Add mayo, creme fraiche, honey mustard, garlic, onion powder and salt. Stir.
4. Cut bread into slices. Butter one side. Put in oven and melt butter.
5. When butter is melted, flip bread. Pile seafood salad on the other side, then top with slices of cheese. Put back into oven until cheese is melted.
