Dinner List 5

Crispy Fish Tacos with Cabbage Slaw
1 pound firm white fish fillets (e.g., tilapia, cod, pollock), cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
8 small corn or flour tortillas

For the slaw: 
2 cups shredded cabbage (green or red)
1/4 cup mayonnaise
1 tablespoon lime juice, salt and pepper.
Optional toppings: salsa, hot sauce, chopped cilantro, avocado slices.

To make: prepare the slaw: In a medium bowl, combine shredded cabbage, mayonnaise, lime juice, salt, and pepper. Stir well and set aside. Pat fish strips dry. In a bowl, toss fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large non-stick skillet over medium-high heat. Add fish in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until opaque and flaky. While fish cooks, warm tortillas according to package directions (microwave, oven, or dry skillet). To assemble tacos, place a portion of cooked fish in each warm tortilla. Top with a spoonful of cabbage slaw and any other desired toppings.

Stuffed Bell Peppers (Rice & Ground Meat)
4 large bell peppers (any color), halved lengthwise and seeds removed
1 tablespoon olive oil
1 pound ground beef (or ground turkey/pork, or 1 1/2 cups cooked lentils for vegetarian)
1 small onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup cooked rice (leftovers are great!)
1/2 cup beef or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded cheddar or mozzarella cheese

To make: Preheat the oven to 375°F. Place bell pepper halves cut-side up in a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in diced tomatoes, cooked rice, broth, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing some liquid to absorb. Spoon the meat and rice mixture evenly into the bell pepper halves. Pour about 1/2 cup of water or broth into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese over the stuffed peppers, and bake uncovered for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.

Sausage and Peppers with Creamy Polenta
1 tablespoon olive oil
1 pound Italian sausage (sweet or hot), cut into 1-inch pieces
2 bell peppers (any color), sliced
1 large onion, sliced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chicken or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste

For the polenta: 
4 cups water or broth
1 cup instant or quick-cooking polenta
2 tablespoons butter or margarine
Optional: 1/4 cup grated Parmesan cheese

To make: heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage pieces and cook until browned on all sides. Remove sausage and set aside, leaving a little fat in the pan. Add sliced bell peppers and onion to the skillet. Cook for 7-10 minutes until softened and lightly charred. Add garlic and cook for 1 minute more. Stir in diced tomatoes, broth, and oregano. Bring to a simmer. Return sausage to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Prepare polenta: While sausage simmers, bring water/broth to a boil in a medium saucepan. Slowly whisk in polenta, reducing heat to low. Cook, stirring frequently, for 5-7 minutes (or according to package directions for instant/quick-cooking polenta), until thick and creamy. Stir in butter or margarine and Parmesan cheese (if using) into the polenta. Season with salt and pepper. Serve the sausage and peppers over a bed of creamy polenta.

Potato and Spinach Frittata
1 tablespoon olive oil
1 medium potato (e.g., Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
1/2 small onion, chopped
2 cloves garlic, minced
5 oz fresh spinach
8 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
Salt and black pepper to taste
Optional: Red pepper flakes for a kick

To make: preheat the oven to 350°F. Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Add chopped onion and cook for 3-5 minutes until softened. Add minced garlic and cook for 1 minute more. Add fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Spread the potato and spinach mixture evenly in the skillet. In a medium bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes (if using). Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle it with shredded cheese. Cook on the stovetop for 3-5 minutes, until the edges of the frittata start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
Let cool for a few minutes before slicing and serving.


Lentil Sloppy Joes (over rice or baked potato)
1 cup dried lentils (or 2 cans cooked lentils, drained)
1 onion, diced
1 bell pepper, diced
1 can (15 oz) tomato sauce
1 tablespoon mustard
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Cooked rice or baked potatoes for serving

To make: if using dried lentils, cook them in boiling water until tender (~20-25 mins). Drain. Sauté onions and peppers in a pan until soft. Add cooked lentils, tomato sauce, mustard, chili powder, cumin, salt, and pepper. Simmer for 10 minutes until thickened. Serve over rice or baked potato.

💗 Jo