Tag: Quick Meal

Tilapia Wrap with Coleslaw

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These wraps are great for dinner or leftover as a lunch. This fish filling tastes great warm or cold. The tilapia is pan cooked with spices so the flavor penetrates the fish. Peppers and onions add some bright flavor to the fish, and the coleslaw adds some much needed acidity, but also some cooling base, if you wanted to make your fish even spicier. To make your fish spicier, simply add a drop or two of hot sauce, some cayenne pepper powder, or some red pepper flakes. This recipe makes 4 full wraps. I used 12 inch tortillas, but if you use 8 inch, you could probably get 5 wraps total. Here is also a link to my coleslaw recipe if you’d like to make your own!

Tilapia Wrap with Coleslaw Recipe CardDownload

What You Will Need

  • 2 Tilapia Fillets, thawed
  • 4 Flour Tortillas
  • 4 Cups Coleslaw
  • 1/3 bag frozen peppers and onions, about 6-7 Oz, thawed
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1/2 Cup Water
  • 2 Tbsp Oil
  • Large Frying Pan

Directions

1.Heat pan over medium heat. Once hot add oil and tilapia. Sprinkle with half your spices, and cook for 3 minutes on your first side. Flip, sprinkle with remaining spices, and cook for another 3 minutes.

2. Break up your fish, add your water and peppers and onions and bring to a simmer. Cook for 5-10 or until most water evaporates off.

3. Split Tilapia filling evenly between 4 tortillas. Top with one cup of coleslaw each. Wrap your tortillas and serve.

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New Fire Pit and Tilapia Foil Packet Dinner

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We had an old fire pit in our backyard that was here when we bought the house this summer. It had minor rust, but it was still good enough to use. We left it out this winter, and to no surprise, most of the bowl had rusted out. We did one fire earlier this summer, but we lost not only ash out the bottom of the fire pit, but flaming coals as well! It was decided we needed to do something to update it. My In-law’s family has unlimited supply of oil barrels, and that was our source. First, we cut off the bottom 2 feet of the barrel using an angle grinder. We smoothed out the edge to make it less hazardous. Second, we disassembled the old fire pit. I really liked the mosaic ring, so my husband used the ring to hold the legs together as a rim, and welded it to the barrel to prevent our cover from falling in. He drilled several drainage holes in the bottom and air holes down the sides, we washed it out, put it in place, then added the stone ring. For our first fire it did very well. A barrel is pretty big for a fire pit, so if you plan to do the same, be sure to keep the fire small and contained. This fire pit also got extremely hot. The metal barrel was over 700 F, and the ground around it reached over 350 F with just 2 hours of use.

We cooked our packets over this fire pit. The grate we have is an old shelf from an oven, and was unphased after being licked by the flames. 15 minutes was long enough over our fire, but with even a smaller fire, 20 minutes should be more than enough. Everything was delicious, and there were no complaints. This recipe makes 2 packets, enough for 2 adult sized servings.

Tilapia Foil Packet Dinner Recipe CardDownload

What You Will Need

  • 2 Potatoes, cleaned and diced
  • 1 Medium Onion, halved and sliced
  • 1/2 Green Pepper, sliced
  • 2 Garlic cloves, peeled and minced
  • 4 Tbsp Oil
  • 2 Tilapia fillets
  • 2 Tbsp Italian Seasoning
  • 2 Aluminum foil segments

Directions

  1. Place pieces of foil on the counter. Add Potatoes. onion, pepper, garlic, and oil evenly between foil pieces. Add tilapia on top. Add Italian seasoning, then seal up foil packet. (Optional) Add extra foil for extra strength.
  2. Build a nice large fire. Place grate over fire. Adjust fire so flames don’t touch the grate. Carefully, add packets over fire. Cook for 15 minutes. Move grate if fire jumps up to touch foil consistently, or if fire goes out under a packet.
  3. Transfer to a thick plate. Carefully open packets, and let cool for 5 minutes before eating.
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Meals Without Refrigeration

This weekend, Josh and I were looking at an end of season camping trip. As the weather was getting colder, we decided it was now or never for finally going on a summer trip. We chose not to, but I did lots of research, and below that I will have a list of refrigeration free meals and snacks. This is not only a good resource for future camping trips, but it’s a good idea to have some of these items in storage for the next possible natural disaster.

Meals

  • Cereal with Evaporated/Powdered Milk
  • Oatmeal with Evap./Powdered Milk, with dried fruit
  • English muffins with Butter or Jelly packets
  • Bagels with Butter
  • Muffins, Banana/Pumpkin Bread
  • Canned Meat Sandwiches/Soups (Tuna, Chicken, Ham/Spam, Salmon, Clams, Etc)
  • Boxed Mac & Cheese
  • Canned Pasta (Ravioli, Spaghetti Os, etc)
  • Canned Soup (Condensed Chicken Noodle, Vegetable Beef, Chicken and Rice, Etc)
  • Spaghetti with Red Sauce
  • Cheesy Chicken Casserole, make in a pot over fire, and used canned chicken, exclude cheese if don’t have shelf stable
  • Tuna Salad Cucumber Boats
  • Buffalo Chicken Sandwich
  • Fried Rice with canned veggies/meat
  • Tuna Noodle with Evap./Powdered Milk and Canned peas

Snacks

  • Peanut Butter on bread
  • Crackers, Chips, Nuts, or Cookies
  • Pop Tarts
  • Fresh Fruits/Veggies
  • Apple Sauce
  • Granola Bars
  • Trail Mix
  • Fruit Cups/ Canned Fruit
  • Muffins
  • S’mores
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Carrot Top Pesto Shrimp

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To see my recipe for Carrot top pesto, click here! When I froze this pesto, I didn’t add any parmesan, so if you are using store bought or even your own homemade pesto, please note that I did not add double the cheese. Also based on flavor, add some sugar or salt to flavor the sauce before adding the pasta.

This pasta is easy and straight forward, pasta, pesto, and shrimp. I didn’t strain my pasta in a colander, and instead used a slotted spoon to transfer the pasta to the pesto. I then boiled my shrimp for 1-2 minutes before using the same spoon to transfer them to the pasta mixture. I boiled my shrimp because I bought precooked shrimp, and at the time I hadn’t thawed them, so it was a great way to warm them up. If you will be doing that yourself, just be careful not to overcook the shrimp. Shrimp is fully cooked when it forms a “c” in shape. If the shrimp looks like an “o” then is will be over cooked, and tougher to eat. This recipe made 4-5 adult sized portions.

Carrot Top Pesto Shrimp Recipe CardDownload

What You Will Need

  • 2/3 cup Pesto
  • 1/2 cup Parmesan
  • 1/2 Tbsp Sugar
  • 1/2 cup Pasta Water
  • 1 1/2 cup Rotini Pasta
  • 1 1/2 Cup Shrimp
  • Large frying pan
  • Large sauce Pan & Colander

Directions

  1. Use the large frying pan with 1/2 Tbsp oil to cook any raw shrimp, 2 minutes per side in a hot pan. If using cooked and frozen shrimp, place your shrimp in a bowl with cold water for 5-10 minutes to thaw then strain through a colander.
  2. Fill a large sauce pan 3/4 with water and bring the water to a boil. Add rotini and cook until al dente. Reserve pasta water before straining.
  3. In a large frying pan, add pesto, sugar, and parmesan. Heat over low heat and combine.
  4. Add cooked pasta, cooked shrimp, and pasta water to pesto. Stir together and heat for a 3-5 minutes over low heat. Serve immediately.
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Carrot Top Salad

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What You Will Need
  • 3 cups Carrot Tops, cut stems and cleaned
  • 1 small Tomato
  • 2 shallots
  • 1 medium carrot
  • 1 medium cucumber
  • Preferred dressing
  • Cutting board and knife
  • Serving bowl
Instructions
  • Slice and dice ingredients listed above to you desired form.
  • You will want to remove as much of the empty carrot top stem as possible, since it is stiffer and less enjoyable than the rest of the carrot top. Carrot tops are also bitter, so you’ll want to add a pinch of salt to your personal plate, and you’ll want to pick a dressing that compliments or covers the flavor. I used ranch and Italian dressing.
  • The other ingredients are optional, and you can feel free to substitute in whatever you see fit.

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