He enjoyed them on the special birthday plate my mom gave us a few years ago.

Mahi Mahi Fish Tacos

• frozen Mahi Mahi fillets – as many as you are serving plus a few extra in case
• 1/3 c. lime juice
• 2 T. EVOO
• 2 T. crushed garlic
• 1 T. cumin

Mix marinade ingredients together and pour over fish. Let marinate in the fridge all day while the fish thaws. Turn every once in a while to coat all sides.

Toppings:

• brown rice – I used boil in a bag for portion size and ease.
• can of black beans
• can of corn
• avocado – diced
• tomatoes – diced
• purple cabbage
• lettuce
• salsa

Today, I taught Trim and Tone this morning then hung out with my mom. We did errands here and worked on some Pampered Chef stuff. Anna kept us busy chasing her around and trying to get her off the phone!

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For dinner I made one of our favorites…Fish Tacos. We LOVE fish tacos! They are light, fresh and simple.

Mahi Mahi Fish Tacos

• frozen Mahi Mahi fillets – as many as you are serving plus a few extra in case
• 1/3 c. lime juice
• 2 T. EVOO
• 2 T. crushed garlic
• 1 T. cumin

Mix marinade ingredients together and pour over fish. Let marinate in the fridge all day while the fish thaws. Turn every once in a while to coat all sides.

Toppings:

• brown rice – I used boil in a bag for portion size and ease.
• can of black beans
• can of corn
• avocado – diced
• tomatoes – diced
• purple cabbage
• lettuce
• salsa

Brown rice and fish – ready to assemble.

Tomato, avocado, bean and corn relish – with a little lime juce

Tortillas, lettuce and cabbage

Ready to eat: my salad

Brady’s taco

I served this with corn bread muffins that I made from a mix with 1 egg and 3/4c. milk.

Anna joined us for dinner in her Bumbo.

Then Brady gave her a reading lesson after dinner and before we walked to the library.

Now we are headed out for a morning run!

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Make Ahead: Low Fat – Enchiladas

*adapted from a variety of  Cooking Light recipes

* 1 (8 ounce) package light cream cheese

* 1 jar salsa

* 1 packet of taco seasoning

* 2 cups chopped cooked chicken breast meat – I used natural canned white meat

* 1 (15.5 ounce) can pinto beans, drained

* 1 can corn, drained

* flour and wheat tortillas

* 2 cups shredded Colby-Jack cheese – 2%

1. Mix cream cheese at room temp. with salsa until combined.
2. Add corn, drained chicken, taco seasoning and beans to mixture.

3. Fill tortillas with the mixture, roll and place into the prepared baking dish.

4. Spread salsa and cheese over the top. Cover with aluminum foil.

5. Bake for 30 minutes, or until heated through.

If you are freezing this meal – cover with press and seal and then foil.

Share and enjoy!!

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Despite the hot weather, I had a fun day! I ran about 5 miles with Anna this morning. Then took a much needed shower. Shortly after that Hallie arrived for lunch with Bethany and I. We went to Northstar where I got my favorite veggie burger(black bean, brown rice and beets!) After lunch the air people came. Then Anna and I ran errands, dry cleaners and grocery store until it was dinner time. It’s amazing how fast the day goes!

Anyways, I was not even thinking about cooking anything on the stove or oven tonight so the grill was needed. Brady grilled some chicken I marinated for him and I had a Mexi-Veggie Feast!

My plate included:

• bed of romaine and spinach
• tomato
• mango salsa
• avocado
• black beans
• leftover quinoa
• leftover squash and zucchini from last night
• red and orange peppers

It was so amazing and refreshing!

Brady opted for the Chicken Tacos. He piled up the same ingredients in a soft taco shell and added chicken and cheese. His plate was clean, so I am going to assume he liked it!

Hopefully it will be down to 80 or at least 82 in here by the time we go to sleep! Poor Little A.

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• lentils for me
• shredded chicken for the boys
• corn
• black beans
• tomato
• avocado
• lettuce
• salsa
• brown rice

Lentil Taco Meat:

• 1 c. dry lentils, cooked until tender
• 1/2 packet of taco seasoning
• 1/2 c.(ish) of water

1. Cook lentils as directed. I cook mine by bringing them to a boil and then turning the heat down and letting them simmer until tender.
2. Once lentils are cooked, add taco seasoning and a little bit of water. Heat lentils and seasoning and water is dissolved and lentils are a more sticky,pasty consistency.
3. Serve in a taco or taco salad!

I had mine in the form of salad and Brady and Kevin had taco shells.  Then we were off in different directions.  Kevin headed for a meeting and Brady and I went to our tour.

The tour went well and we learned a lot about the procedures of how things go…pretty crazy!

  Here is the latest pic of the belly  – from last weekend, I think it has grown since then!

34 Weeks!

We have a lot to look forward to this weekend!  My first shower is Saturday at my girlfriend Jen’s house and I can’t wait!  Should be lots of fun pictures to share!

  Happy Friday!

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I got a lot done over the past two days -

• dusted
• washed the floors
• laundry
• put away all of my winter clothes that don’t fit this year
• cleaned out school stuff from college
• random other things…

And we had an interview with a possible pediatrician – more on that later.

For dinner one night I made Brady steak tacos.

Steak Tacos

• 1 1/2 pound steak
• 1 tsp. cumin
• 1 tsp. cinnamon
• 1 tsp. garlic powder
• 1 tsp. chili powder

Cover steak with seasonings and marinate all day in the fridge.  Just before eating, cook steak like this:

1. Broil steak for 5 minutes on one side
2. Flip steak and broil other side for 5 minutes.
3. Remove steak from the oven and let it set for 5 minutes so the juices can settle together.
4. Slice steak into thin strips and use on tacos.

Corn – Avocado – Cucumber Relish

• 1 avocado – diced
• 1 cucumber  – diced
• 1/2 can of corn – drained
• cumin
• salt and pepper
• mexican spice

1. Mix all chopped veggies together and add spices.  You can also add red pepper for spice or lime juice for a bite!

Serve on little tortillas.

Without the flash:

With the flash:

This meal wasn’t my style but Brady appreciated it!

I am going to blame the baby for my dinner.  For some reason I can’t get enough of … you guessed it – Green Bean Casserole (3 cans of green beans – so I have leftovers – mixed with one can of 98% fat free mushroom soup and topped with French’s onions)

Yes, that is a lot of green beans.  Plus a little brown rice and a little avocado relish that I didn’t eat.

Have a great day!

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