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Easy Peasy Fish Tacos
by Rebecca MongrainPrep Time: 15 minutesCook Time: 15 minutes6081209Ingredients (4 servings)
- 1/2 cup plain yogurt
- 2/3 cup cilantro
- juice of 1/2 lime1/4 teaspoon ground cumin
- salt to taste
- 16 frozen fish sticks
- 8 corn tortillas
- Taco Toppings: shredded red cabbage, sliced tomatoes, queso fresco, sour cream and 1 avocado, pitted, peeled and slicedInstructionsUsing a mini food processor, blend together the yogurt, cilantro, lime juice, cumin and salt. Set aside.Bake the frozen fish sticks according to the package directions.Using a cast-iron skillet over medium-high heat, cook each tortilla until brown, about 30 seconds per side. Place inside a clean towel to keep warm.Serve tacos, "pass around" style. We like to put all the ingredients in separate bowls and allow everyone to make their taco per their liking.Powered by Recipage
Opal Apple Bars
by Rebecca Mongrain
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients (24 bars)
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 3 cups rolled oats
- 1 cup light brown sugar
- 1/3 cup vanilla sugar
- 2 sticks unsalted butter, melted
- 2 large eggs
- 2 tsp almond extract
- 4 Opal Apples, peeled and sliced into thin slices
- Preheat oven to 350 F.
- Spray a a 9x13-inch baking pan with cooking spray and then line with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ground cloves. Stir in oats and sugars. Set aside.
- In a small bowl, mix together the melted butter and eggs. Stir in the almond extract. Mix liquid into the flour mixture.
- Press half the dough into the prepared 9x13 pan and set aside.
- Using two 15-inch sheets of parchment paper (wax paper works fine too), place the remaining half of the dough between the two sheets. Roll out the dough into a 9x13 rectangle. Place on a cookie sheet indie the freezer for a few minutes.
- Place the sliced apples onto the 9x13 pan and slightly overlap each slice until the pan is covered.
- Remove the dough from the freezer and press on top of the apple slices. Press around the edges to seal the dough.
- Bake for 30-35 minutes until the center comes out clean. Allow the bars to cool in the pan before lifting the parchment paper out. Cut into squares and enjoy in the lunchbox!
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