Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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Coconut Cilantro Lime Rice

If you are looking for something a little different, and sweet, this is a great side dish option. We served this as two different variations with pork tacos, and both were delicious. These would go great with chicken or fish as well.

Coconut Cilantro Lime Rice
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Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

6 servings

Coconut Cilantro Lime Rice

Delicious side dish for any Mexican flare meal (tacos, burritos, etc.), chicken, or fish. I've added two variations, but shown the coconut milk version. Keep in mind, the coconut milk version is bit creamier and sweeter, and the broth version is more bright and tangy.

Ingredients

  • 1 cup jasmine rice
  • 1 cup water
  • 1 cup coconut milk (from the can)
  • 1/2 cup chopped cilantro
  • Juice of 2-3 limes
  • Zest of 1 lime
  • 1 tbsp olive oil
  • Dash of salt
  • Optional Variation
  • Instead of coconut milk, use vegetable or chicken broth
  • 1 cup canned corn

Instructions

  1. Bring water, coconut milk (or broth) and rice to a boil. Reduce heat and simmer for about 15-20 minutes, until liquid is absorbed.
  2. Remove from heat and fluff rice.
  3. Add the lime juice, zest, olive oil, cilantro and salt (and corn if you are doing the variation). Gently stir to combine.
  4. Serve while warm. Enjoy!
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Mexican Lasagna Casserole

Layered corn tortillas, with pork, beans, corn, onions, peppers, cheese, spices and enchilada sauce, topped off with a little sour cream. D-lish!

Mexican Lasagna Casserole
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Prep Time: 20 minutes

Cook Time: 45 minutes

1 hour, 10 minutes

10-12 servings

Mexican Lasagna Casserole

Easy, delicious, semi-healthy, family meal, which makes for great left-overs as well. You can add more spice via chili powder or spicy enchilada sauce if that is what you prefer. But I like to keep it on the mild side. Hope your family loves it too.

Ingredients

  • 6 thin cut pork chops, boneless
  • 24 white corn tortillas
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 large can enchilada sauce (approximately 2-3 cups)
  • 1/2 cup chopped red or yellow bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped black olives
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder
  • 3-4 cups grated cheddar cheese

Instructions

  1. Season and grill the pork chops, about 3-4 minutes per side over medium-low heat. Remove and let sit 10 minutes.
  2. Preheat oven to 350 degrees F.
  3. Dice pork chops into small pieces and transfer to large mixing bowl.
  4. Add beans, corn, bell pepper, onion, olives, and spices. Stir to combine and set aside.
  5. In a 9x13 casserole dish, pour a little enchilada sauce on bottom of dish.
  6. Layer 8 tortillas, overlapping, on top of sauce.
  7. Layer some cheese on top of tortillas.
  8. Layer half the meat mixture atop the cheese.
  9. Layer 8 more tortillas atop the meat mixture.
  10. Pour half the remaining sauce atop the tortillas.
  11. And repeat a layer of cheese and meat.
  12. Finish with last layer of 8 tortillas, pour remaining sauce over tortillas (make sure tortillas are all covered in sauce), and sprinkle with remaining cheese.
  13. Cover with foil, and bake at 350 degrees for 20 minutes, remove foil, then bake another 15 minutes.
  14. Remove and let stand 5 minutes before serving.
  15. Serve with sour cream.
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Chicken Fajita Bowl

Prep this ahead of time, and its easy to grab and throw a bowl together for a quick and healthy meal.

Chicken fajita bowl
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Prep Time: 40 minutes

Cook Time: 30 minutes

1 hour, 10 minutes

4 servings

Chicken fajita bowl

Super simple, low carb, high protein meal. A great way to eat clean without the added fat, and very filling as well. I like to cook everything ahead, place in tupperware separately, which makes it super easy to grab and throw a bowl together for a quick meal.

Ingredients

  • 4 chicken breasts, cooked and chopped
  • 4 cups lettuce, shredded
  • 4 cups brown rice, cooked
  • 2 cups cheddar cheese, grated
  • 1 onion, sliced
  • 2 bell peppers, seeded, cored and sliced
  • 1 can black beans, rinsed and drained
  • 1 large avocado, cut into chunks
  • Salsa of your choice

Instructions

  1. If you haven't already, cook your chicken and rice, set aside. I grilled my chicken.
  2. In a large frying pan, add some oil or butter, heat over medium heat, and add onions and peppers. Saute for about 15 minutes, tossing occasionally. When done, remove and set aside.
  3. Choose a serving bowl, add 1 cup rice, 1 cup chicken, 1/2 cup cheese, 1/4 cup pepper/onion mixture, 1/4 cup black beans, 1 cup lettuce, a scoop of avocado, and salsa.
  4. Enjoy!
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