A new column in our LifeFlair section is “What’s Cooking.” In our house my wife and I plan the weekly meals together every Sunday. She goes through fun recipes on the computer while I go through the refrigerator, freezer and cupboards checking off ingredients we have and ones that need to go on the weekly shopping list. Tip: This is an easy way to save money as you are shopping for what you need and not buying items you already have (think condiments and spices). The added bonus is that it is another thing we do as a couple which I love.
Once the list is done we divide the work for the week. She shops solo (never shop before lunch or with kids – both add to the final total by over 20%) and I cook the meals during the week. We do love the rare opportunities to have a shopping date when the grandparents are in town.
Not all recipes are winners. Ones that go in the repeat folder are economical, easy to prep, easy to cook, healthy and as Rachael Ray says “Yum-O. The first two recipes highlighted for this column are ones we cooked this past week and both were big winners.
Fish and Chips with Sweet Potato Fries
We never eat fish and chips because we are not big fans of fried foods. I have also never really enjoyed sweet potatoes even though pound for pound they are the most healthy item in the produce section. This recipe blew me away for how easy it was to prepare (my son actually prepped the fish after everything was ready) and how fantastic both tasted. I did leave the sweet potatoes in for a bit longer and while the “sauce is boss” the tilapia is very tasty on its own. Clean up is very easy and the overall cost is around $2.00 per person. Great choice!
Ingredients:
1/3 cup mayonnaise
1 tbsp. dijon mustard
1 tbsp. fresh lemon juice
Salt and pepper
1 cup panko breadcrumbs
3 tbsp. Extra Virgin Olive Oil
1 1/2 pounds sweet potatoes cut into 1/2-inch by-2-inch-sticks
3 tbsp. flour
1 egg, beaten
12 oz. tilapia, cut into 8 pieces
Directions:
Position a rack in the upper third of the oven and preheat to 450°. In a small bowl, combine the mayonnaise, mustard and lemon juice; season with salt and pepper. On a rimmed baking sheet, combine the panko with 1 tbsp. EVOO and 1/4 tsp. each salt and pepper. Spread evenly and bake, tossing occasionally, until golden, about 5 minutes; transfer to a shallow bowl.
On the rimmed baking sheet, toss the sweet potatoes with the remaining 2 tbsp. EVOO; season with salt and pepper. Arrange in a single layer and bake on the upper rack, turning once, until brown and tender, about 20 minutes.
Meanwhile, in a shallow bowl, combine the flour and 1/4 tsp. each salt and pepper. Pour the egg into another shallow bowl. Working with 2 pieces at a time, coat the tilapia in the flour mixture, dip in the egg, then coat in the breadcrumbs, pressing to adhere. Place on a baking sheet and bake until cooked through, about 10 minutes. Serve the fish with the dipping sauce and sweet potato fries.
Grilled Smokey Cheddar Potato Packs
My was looking for a good side dish and found this recipe for grilled potatoes. We were making steak for dinner that night and we needed something tasty and fast. These grilled potatoes were so easy and tasty and everyone loved them! The original recipe calls for grilling them from start to finish, 60 minutes total. The variation that calls for the potatoes to be par-cooked ahead of time is genius as they only have to cook last 20 minutes on the grill. I used the big brown baking potatoes both times but plan to try other potato varieties as well. I love camping and think this is a great recipe for the outdoors.
4 medium potatoes, cut into 1 inch chunks
½ tsp salt
1 Tbls butter
1 Tbls Olive Oil
1 cup cheddar cheese
4 strips of bacon, cooked and crumbled
¼ cup sliced green onions
Directions:
In a large microwave safe dish heat the diced potatoes for 10 minutes, stirring after 5. Place the potatoes a large sheet of heavy duty foil. Toss them with the olive oil. Sprinkle over the salt and bacon. Dot with butter.
Wrap the foil securely around potatoes. Place over a hot grill for about 20 minutes, flipping half way. Open up the foil, and top with cheese and onions. Stir around to melt the cheese. Serve straight from the foil pack. Enjoy!
