Fish Fajitas aka Using What You’ve Got

Sometimes, towards the end of the week food supplies can start to dwindle in the fridge.

Remember the pan roasted cod I cooked up recently?  Well in the back of my mind I always knew I wanted to make fish tacos with the leftovers.  Although cod is a mild fish, it is fairly firm and would hold up well in the tacos.

However, when I finally went to make the tacos about a day later, I realized what I had in my fridge was best suited for a different mexican favorite – fajitas!

What I loved most about this dish (besides the ease & quick prep time, obviously) is the refreshing lemon flavor the cod gives these fajitas.  If you aren’t using leftover cod, I definitely encourage you to marinade the fish first in a similar lemon mixture, lightly pan roast it and then continue on with the rest of this recipe.

Fish Fajitas

3 ounces leftover Pan Roasted Cod, sliced into 1/2 inch strips

1/3 red bell pepper, sliced thinly

1/3 yellow onion, sliced thinly

1 small clove garlic, minced

1 tsp cumin

1 tsp cayenne

Pinch salt & pepper

Splash water (or stock or white wine)

Shredded cheddar cheese (or pepper jack, monterey etc)

Handful chopped spinach (optional)

Olive Oil

Whole wheat tortilla

In a skillet over medium high heat, warm the olive oil for about 1 minute.  Add in the onion and cook for about 2 minutes before adding the red pepper and garlic.  Sprinkle with a pinch of salt and pepper.  Cook for about 8 minutes and then add the cayenne and cumin.  Stir to combine before adding the water to deglaze the pan.  Add in the cod and cover with onion, pepper mixture. Cover the pan and cook 1-2 minutes until the fish is cooked through.

That’s it! You’re done!  All you need to do now is assemble your fajita and enjoy – oh and cover with hot sauce of course 😉


Weeknight Tomato Sauce & Raviolis

Don’t be fooled by the name of this sauce.  While it’s certainly possible to whip up during the week, it’s best when made ahead of time.  Refrigerate or freeze the sauce  and use it when you need it most.  Having this on hand makes weeknight dinners super fast while keeping all of the flavor you want.

Weeknight Marinara

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Dinner in 3 Minutes..

Sort of.

It’s no secret that being able to stay on track all week does require some added effort somewhere along the line.  Fortunately, it’s up to you to choose when you decide to dedicate some time to preparation.  Personally, Sunday nights are best for this kind of stuff but if Wednesday mornings work better, that works too!

Having a go-to meal that requires little time when you are actually ready to eat means you have less reason to order takeout or eat whatever junk might be lying around.

Case in point: last Thursday night.  After a few post work drinks with colleagues, I definitely was not in the mood for cooking.  Luckily, 2 weeks ago I made a gigantic batch of black bean burgers*.  And by gigantic I am talking 30 – 35 patties.  That extra time in the kitchen on a lazy Sunday night, however, has already paid off.  They work just as well as a burger as they do on top of salads, in a pita or all on their own.  I’ve even eaten them with breakfast instead of bacon!

So once I got home, I defrosted and heated up two of the patties (topped with some cheese of course), placed on an opened pita and served with some more frozen french cut green beans.

Simple yet satisfying.  Can’t beat that.

*Black Bean Burgers:

Store bought black bean or veggie burgers are also great to keep on hand but I do try and make my own when I can.  Not only can I control the flavor & nutritional content, but the whole batch of burgers only cost me around $4.00.  You would need to spend around $30.00 if you wanted so many pre-made burgers.  That said, my favorites include the Morningstar Spicy Black Bean Burgers or their Portobello Mushroom Burgers.

I am still working on the detailed recipe for these black bean burgers.  The taste is definitely there but texture needs some improvement.  But really, you barely need a recipe it’s so simple.  Mash up some black beans with whatever veggies you have lying around.  Mine have diced mushrooms & jalapenos mixed in with some chili sauce.  You don’t have to, but I use an egg to bind these together.  Form into patties & grill on a non-stick pan.

Goat Cheese & Vegetable Flatbread Pizza

Goat Cheese & Vegetable PizzaWith long work days and over an hour long commute home, I often don’t have time to make extravagant meals during the week. Instead I rely on a handful or so of quick & healthy meals that I can be sitting down to enjoy in less than 30 minutes and can modify depending on what I’m craving or what’s in the fridge.

To cut back on baking time this flatbread pizza actually uses whole wheat tortillas, an item you can almost always find in my kitchen. Feel free to use pizza dough if you have more time (or patience!). The vegetables are also easily interchangeable depending on what is in season, what you like or just what’s in the fridge.

1 cup Portobello mushrooms, cubed
1/2 cup zucchini, cubed
1/2 cup red bell pepper, cubed
1/4 cup onion, diced
1 garlic clove, minced
1/3 cup red wine
1 whole wheat tortilla/wrap (I used Food for Life Ezekiel Organic Sprouted Whole Grain Flourless Tortillas)
1 tbs goat cheese (I have also made this with 1 Laughing Cow spreadable Swiss Cheese wedge – it’s equally good!)
1 tbs Parmigiana Reggiano Cheese
1 tsp Olive Oil
Salt & pepper, to taste
Red chili flakes (optional)

In a small pan heat olive oil over medium heat. Add onions & red bell peppers. Cook 2-3 minutes until softened and add zucchini & mushroom. Add salt and pepper to season. Cook another 2 minutes. Add minced garlic and cook 1 minute. If using, add red chili flakes. Pour wine in and scrap the bottom of the pan with a wooden spoon. Cook 1-2 minutes

On a baking sheet lay out the tortilla. Spread goat cheese on tortilla, leaving about a half inch border.

Remove pan from stove and let cool 1 minute. Pour vegetables onto tortilla, covering the goat cheese. Sprinkle Parmigiana cheese on top. Place in broiler for 5 minutes until cheese is melted and edges are crispy.

Note: I like a lot of veggies on mine so sometimes it’s messy to eat. You can cut back on the amount of veggies if you wish.