For those nights when you feel a little more ambitious than microwaving cheddar cheese in a tortilla, try these Fish Tacos. I make a bunch of the seasoning and keep it in an empty spice jar, so I don't have to make it each time. If you do that, make sure you write "Fish Taco Seasoning" on the jar, because you do NOT want to accidentally use it instead of cinnamon when you're baking later. That would not be bueno.


Tilapia Fillets
Taco Shells
Shredded  Red Cabbage
Cotija Cheese, crumbled

For the taco seasoning:
1/2 t chili powder- more if you like it spicy
1/2 t ground cumin
1/2 t ground oregano
1/2 t garlic salt

Mango Salsa:
2 large ripe mangoes, peeled, pitted, and diced
1 bunch green onion, chopped
2 avocados, diced
1/4 c chopped cilantro
1/2 lime, juice only
garlic salt to taste

Chipotle Lime Sauce:
1/3 cup sour cream
1 T chipotle paste or salsa- add more if you're feeling spicy
1/2 lime, juice only

Preheat oven to 400 degrees. Line a baking pan with foil, and place the tilapia on the foil. Mix together taco seasoning, sprinkle it on the tilapia and bake for 15 minutes, or until the fish flakes apart with a fork.

While the tilapia is cooking, mix the ingredients for the Chipotle Lime Sauce in a bowl. In another bowl, mix the ingredients for the Mango Salsa.

When the tilapia is done cooking, flake it apart with a fork, mix it together, and place it in taco shells with Chipotle Lime Sauce. Top with Mango Salsa, Cotija cheese crumbles, and shredded cabbage.

This Pad Thai is fantastic. It isn't spicy, so the kids like it, but you could always add some chiles if you like it hot. I usually serve it with Tom Ka Gai coconut soup, because that is also delicious.

1 package rice noodles, 12-16oz.
1 T oil, olive or vegetable
2 chicken breasts, sliced
1/2 cup sugar
1/2 cup white vinegar
1/4 cup fish sauce
2 T tamarind paste
3 cloves garlic, minced
2 eggs
1 bunch of green onions, chopped
1/4 cup unsalted peanuts
Paprika to taste
1/4 cup chopped cilantro
1 lime, cut into wedges

Soak rice noodles in tap water according to directions. 40 minutes in warm tap water usually works well for me. Don't let them get mushy. They will continue to soften in the pan later.

Heat oil in a large skillet over medium-high heat, add chicken and cook until chicken is no longer pink, about 5-7 minutes. Meanwhile, while chicken is cooking, stir together sugar, vinegar, tamarind, and fish sauce in a small pan over medium-high heat until boiling, then remove from heat.

After chicken is cooked, push it to the side of the pan, and cook the eggs and garlic on the other side, scrambling eggs as they cook. Add green onions, noodles, peanuts, and tamarind mixture, and stir to combine. If you want to, add another teaspoon of sugar, and a dash of salt.

Garnish with paprika and cilantro, and serve with lime wedge.
Lentils are a great source of fiber and protein, but you have to eat them to get the benefits. This lentil soup is loaded with flavor and vitamins!

1 T olive oil
1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
4 cloves garlic, minced
1 bay leaf
1 t dried basil
1 t dried oregano
1 t cumin
2 cups lentils, rinsed and drained
2 fresh tomatoes, diced, or 1 can
4 cups chicken or vegetable stock
4 cups water
1 cup chopped spinach
2 T balsamic vinegar
garlic salt and pepper, to taste

    Saute onion, carrots, and celery in olive oil over medium high heat until onion is translucent. Add garlic, bay leaf, basil, oregano, and cumin, and cook for another minute. Add lentils, tomatoes, chicken stock and water, and bring to a boil. 
    Reduce heat, cover, and simmer for an hour and a half. Stir in spinach and vinegar just before serving. Season with garlic salt and pepper.
This spaghetti sauce is perfect, because it tastes great, it's loaded with healthy stuff, and it's super easy!


1 jar of store bought or previously homemade spaghetti sauce
1 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb. ground turkey or beef
1 zucchini
5-6 cauliflower florets
5-6 mushrooms
garlic salt (to taste)
1 can tomato sauce (optional)


1. Cook onions in olive oil over medium heat until translucent, then add garlic and cook for another minute. Add ground turkey and cook until no longer pink.

2. Meanwhile, pulse zucchini, cauliflower florets, and mushrooms in a food processor until they are small enough that your husband and kids won't be able to tell that they are vegetables, and add to turkey. Stir to combine and cook for a few minutes, until all the water has come out of the veggies and cooked off. Season with garlic salt,

3. Stir in spaghetti sauce, bring to a boil, and reduce heat to low, simmering for 5-10 minutes The sauce will be really thick. If you want to thin it out, add tomato sauce. and serve over spaghetti.
This is absolutely the best apple pie you will find anywhere. Just make sure you have plenty of vanilla ice cream!

Like any pie, this one is only as good as its crust. If you're like me and loathe rolling out a pie crust, you can pick up a pre-made pie crust in the refrigerated section of the grocery store.

1 whole unbaked pie crust (top and bottom)
6-8 Granny Smith apples
1/2 cup salted butter
3 T flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water

Preheat oven to 425 degrees.

Unroll the bottom pie crust and place it in the pie pan.

Peel and slice the apples, and place them in the pie crust. If you want a traditional apple pie, leave the slices larger. If you want more of an applesauce consistency, slice the apples very thin on a mandolin slicer. 

Cover the apples with a lattice crust.

Melt butter in a saucepan over medium heat. Stir in flour to thicken. then add white sugar, brown sugar and water, stirring constantly. Bring to a boil, reduce heat, and let simmer for about 3 minutes. 

Pour sugar mixture over pie, filling in space between apples. 

Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for 40 minutes, or until golden brown.