I really need to be better about updating!! I cooked this dinner 2 days ago and am just now putting it up.
Baja Tilapia Fish Tacos
OMG they were delicious. We bought frozen tilapia at Sam’s Club a while back and haven’t used much of it. I came across this recipe on Pinterest and knew we had to try it! I get delicious fish tacos at my favorite Mexican restaurant all the time… And as scary/awesome as this is, I think these ones were even better!!!
I did a few things different from the recipe. I didn’t use packaged taco seasoning. I make my own taco seasoning and keep it on hand for recipes like this! Instead of marinating the fish in seasoning/water, I used the seasoning like a rub and just covered the tilapia in it. Instead of just slicing up avocados, I diced them up and mixed them in with the Pico de Gallo Salsa. The Mexican Crema Condiment tasted like it needed a little something extra so Conor suggested a little sriracha sauce. I put in a few drops at a time until I thought it tasted good, so I really have no clue how much I put in. I would say about 1/2 tsp. if I had to guess. I didn’t want it to be too spicy.. but if you like spice then add more! Obviously a keeper, and Conor said one of the BEST recipes yet!
Tonight we had Asian Peanut Zucchini Noodles (aka Pad Thai in my opinion) and BBQ Spare Ribs (made by Conor!).
Zoodles!! It was my first time using my Spiral Slicer!! It was prettyyy exciting. Easy to use and they came out just like in the pictures! This is what the zucchini noodles looked like before I cooked them. There’s also some carrots in there too.
Pad Thai zoodlessss, yummm!! I made the peanut sauce from the recipe to mix with the zoodles and chicken. It was good! I thought it was a little on the spicy side and I ended up adding another tablespoon of peanut butter.
Conor didn’t think there was enough of the Pad Thai for both of us, so he ended up making BBQ spare ribs… which I tried and actually kind of liked! He put some sort of sauce on it…. An Asian sauce called “Ah-So” sauce, and grilled them. The sauce was good, I wonder if there’s anything else to make with it.. Hmmmm….
Overall a good dinner. Conor really enjoyed the “Pad Thai” and said it was a “definite keeper.” Yay!
Last night for dinner we had Easy Biscuit Chicken Pot Pie. I made the filling the night before and just left it in the fridge overnight. When I got home from work, I put it in a 9×13 pan and popped the biscuits on top and threw it in the oven! Easy peasy.
I used a little more vegetables than what was called for in the recipe (about 3/4 c. each instead of 1/2 c.). I diced up some potatoes and added those into the recipe as well. Instead of cooking chicken, I bought a rotisserie chicken and used the meat from that. I ended up eating some for lunch that day (oops)… but if I hadn’t done that I think it would’ve been the perfect amount of chicken! Also for any vegetarians out there, I think it would’ve been filling enough without the chicken (but with the added potatoes!). Conor says it’s a keeper.
Although it’s not in the title of my blog, I also LOVE to bake! And fall is one of my favorite times to bake because I love all things pumpkin!!! Last week I made two pumpkin treats – Pumpkin Coffee Cake with Brown Sugar Glaze and Mini Cinnamon Sugar Pumpkin Muffins.
The coffee cake was delicious! I don’t usually like to make recipes that use box cake mixes, but this one makes it all okay. It came out super moist and the crumb topping is yummy! If you are wondering why they are cut up like that it’s because I sent them to work with Conor, and if I send them in the baking pan, I may not get it back!!!
These mini muffins are so cute!!! And addicting! I popped a few in my mouth just while I was putting the cinnamon sugar coating on them.. oops! They also went to work with Conor and both got good reviews!
Last week I ordered a veggie spiralizer!!!! I’m very excited to try it this week!!!! I will be making “Asian Zucchini Noodles with Chicken” (aka Pad Thai with Zucchini Noodles) on Wednesday, and I made a chicken pot pie dish for tonight which I will post later!
Last night’s dinner – Spaghetti Squash Round 4. I found the recipe here, and her picture makes it look a lot better than mine! I wasn’t a huge fan of this. I didn’t like the shrimp with the spaghetti squash.. may have been better with chicken. Conor liked it but said the same thing about the shrimp/chicken. This is my 4th spaghetti squash recipe in as many weeks, and I think I’m squashed out for the fall season! Spaghetti Squash Lasagna and Spaghetti Squash Carbonara will be the keepers in this group!
Just as I thought I had perfected the art of CVS couponing and “rolling” my Extrabucks, I learned something new today! Apparently you can’t pay the tax with Extrabucks. So no matter what, you will always have to pay the tax out of pocket. Here’s what happened to me today:
I picked up 3 Aveeno lotions. Two were $8.29 each and one was $8.99. I used (1) $2 off 2 Aveeno and (1) $1 off 1 Aveeno coupons from last Sundays inserts. The CVS magic coupon machine printed me a 30% off body lotions coupon!! So I used that too! I had $16 in Extrabucks from my last purchase. I used them to pay, but since you apparently have to pay the tax out of pocket, the machine only used $4.89 of my $6.00 Extrabuck!! Luckily the cashier felt bad for me and was super nice and printed me a $2 Extrabuck to make up for it! Plus the CVS Aveeno deal was buy 3, Get $8 Extrabucks.
End result – 3 Aveeno lotions, Paid $2.08 OOP. Got $10 in Extrabucks back!
Tonight’s dinner!!! The inspiration came from Budget Byte’s Oven Roasted Autumn Medley. I took out the apples and red onions and added russet potatoes (5 lb. bag for $.97 at Shop Rite), carrots and yellow onions (3 lb. bag for $.97 at SR), because that’s what I had in my kitchen! I’ve never really cooked with sage or Rosemary so I was a tad bit nervous, but it came out good! Lots of flavor! It was easy to make; if only I had some minions to cut the veggies for me. But alas, my black lab isn’t quite THAT talented so I had to cut them myself. Served the dinner with a Pillsbury Grand (they were on sale at Shop Rite this week) and voila! A filling and delicious meal. Conor says it can go in the “keeper pile.”