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Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing

June 28, 2016  |  Dinner to Lunch, Recipes  |  No Comments
Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

These Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing are not only delicious and nutritious, they are also super fast and easy to make, because they are made using leftovers from dinner. Leftovers from our Fish Tacos with Coleslaw and Lime Yogurt dinner, that I served with a side of quinoa.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

I know a lot of people don’t like leftovers, they have definitely been given a bad rap over the years, but I love them. LOVE them!!! I think one of the main reasons people don’t like leftovers, is because they re-serve them the same way they were served the first time. Just reheated.

But I don’t look at leftovers as the same meal, again. I look at leftovers as ingredients for a new meal, usually lunch, mostly lunch. It is by far the easiest way for me to get lunch on the table (or in a lunch box) and ensures my family is getting a healthy, homemade lunch with very little time and effort.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

When it comes to making lunch from leftovers, I always look at the dinner and lunch as a team, they work together, so I need to think about lunch, while I’m making dinner.

In order to have enough leftovers, to make two Spicy Taco Lunch Bowls with Avocado Lime Dressing for lunch, here’s what I did at dinner:

  1. Cooked 1 cup of dried quinoa, according to the package directions (which made 3 cups, cooked), as a side to go along with our fish taco dinner. Once cooked, I tossed the quinoa with 1 tablespoon of chopped cilantro, the juice of 1/2 lime and seasoned it with salt & pepper to taste. Then I set aside 1 1/2 cups and served the remaining amount for dinner.
  2. Cooked 2 extra fish fillets (around 4 oz each, for a total of 1 1/2 lbs cooked at dinner), and set them aside to cool, while we ate dinner. Note: there is plenty of seasoning to do this.
  3. Doubled the Lime Yogurt recipe, set aside 1/2 cup and served the rest for dinner.
  4. Set aside 1 1/2 cups of coleslaw and served the rest for dinner.

To be honest, my family loves the fish taco recipe, so much, that I almost always double the amount of fish that I cook. The leftovers keep well, in the fridge, for a few days and they always get eaten. These lunch bowls are a terrific way to use up those leftovers, but the fish also adds a ton of flavour when added to soup too, like this Fish and Corn Chowder.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

If I’m packing these lunch bowls for work or school lunches, I usually whip up the dressing right after dinner (or sometimes while I’m making dinner), pack two lunch containers with the quinoa and then add the coleslaw and fish in the morning. And just like that lunch is made, in a matter of minutes.

Using leftovers to make lunch really is an amazing way to save a huge amount of time in the kitchen, while at the same time serving delicious, home cooked lunches. I hope you give these lunch bowls a try and more importantly see leftovers for all that they can be.

Happy Lunching:)

Debbie.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

Fish Taco Lunch Bowls with Avocado Lime Dressing
 
Prep time
Total time
 
Author:
Serves: 2 servings
Ingredients
Avocado Lime Dressing:
Fish Taco Bowls:
Instructions
  1. For the dressing: to a food processor, with the motor running, drop the garlic clove through the small feed tube until finely chopped. Remove lid, scoop out the avocado and add it to the bowl of food processor along with the lime yogurt, salt and pepper. Process until smooth.
  2. For the fish taco bowls: divide the quinoa between 2 bowls or lunch containers. Top each with half the coleslaw and one fish filet broken into bite size pieces. Drizzle each with Avocado Lime Dressing or add some dressing to two leak proof salad dressing containers, packing one along with each lunch and topping just before eating.
  3. Serve with fresh cilantro, lime wedges and remaining avocado half, sliced, if desired.

 

1 Lunch + 2 Snacks #132

June 2, 2016  |  1 Lunch + 2 Snacks  |  No Comments
1 Lunch + 2 Snacks #132 - a days worth of delicious, easy, healthy & fun, kid friendly lunch and snack ideas, with a few tips & tricks thrown in here and there. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

With summer holidays fast approaching or already here for some, the lazy days of summer are upon us. I don’t know about you, but once the summer months arrive, I find myself saying “we’ll figure something out” more and more, when it comes to meal times. Having a few strategies for getting quick and easy healthy meals to the table when you’d rather be enjoying the summer weather, when the kids are cranky and need to eat now (because you were enjoying the summer weather), or when the groceries are low (because you were enjoying the summer weather), can go a long way in actually “figuring something out”, throughout the carefree days of summer.

Rise and Shine Blueberry Oatmeal Muffins. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Rise & Shine Blueberry Oatmeal Muffins // A double batch of muffins can save the day in so many ways.

It’s funny, baking is one of those things that I always dread a little, I’m not even sure why, because making a double batch of muffins always pays back in spades. These muffins made for a great, super fast snack served warm with some cream cheese and clementines, plus they were packed in school lunches, and made a quick breakfast or two. I was even able to freeze half, to do it all again another week. You can even pop a frozen muffin in a school or camp lunch and it will be ready to munch on in an hour or so.

The recipe for these Rise and Shine Blueberry Oatmeal Muffins is from The Foodie Physician and was a big hit with the toddlers, the teens and the adults. When I look for muffin recipes, I look for whole grains and no refined sugar, but I have also come to learn that often I can just use whole wheat flour and sub in honey or maple syrup for refined sugar, which is exactly what I did here, I used all whole wheat flour and 3/4 cup of honey. Now the results aren’t always going to be exactly the same, but so far I’ve never had a muffin turned down because of it:)

Tuna Melts with Apple and Cheddar. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Tuna Melts w/Apple & Cheddar // Lunches made with staples, that are kept on hand almost all the time, are perfect when you have to pull something together and the cupboards are running bare;)

It’s nice to have a few lunches that you can pull together with items that are almost always in the pantry, fridge or freezer. We keep a few baguettes in the freezer all the time, because they are so versatile. Nuts, seeds and dried fruit fill jars in our pantry, not always the same ones, but always a few. Canned tuna is a staple in our pantry, as well as cheese in the fridge and apples – always!

Which makes this a great fall back lunch for when the groceries are running low. Not to mention it’s an all time favourite. I just sliced the baguette into 1/4 inch slices, laid the slices on a baking sheet, topped them with tuna mixed with a bit of mayonnaise (I’ve also skipped the mayo and mixed the tuna with lemon juice and pepper), then a few slices of cheese.

It only takes a few minutes under the broiler, to melt the cheese and crisp up the edge of the baguette, then I pull them from the oven and top them with sliced apples. The apples make all the difference. I have had many kids who did not like tuna melts, start eating them when topped with cheddar and apple.

Tortellini and Veggie Skewers with Pea Pesto Dip. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Tortellini & Veggie Skewers w/Pea Pesto Dip // Using leftovers for lunch is absolutely my favourite strategy for saving time in the kitchen and for this snack (which could also be a lunch) I did just that.

You know what I love about this snack (that could also be a lunch)? It all came from leftovers. The tortellini from a pasta dinner, the veggies from salad prep the night before and the pea pesto from a salmon dinner that I made another week and froze half the pesto. The other great thing is you really don’t need much if you want to make a school or camp lunch. If you only have a tablespoon of pesto leftover, use it for a dip. If you only have a few tortellini leftover, skewer them along with veggies to make them go further.

Whenever I make skewers for the kids, I only make one or two, then I serve or pack more skewer ingredients on the side and let the kids make more on their own, using the same skewers. This works out perfectly because it means I’m not spending time making a ton of skewers and because the kids love making their own.

You know what else I love about this snack? The kids loved it! They loved it because it was fun, and tasty, and colourful and interactive and not just boring leftovers.

Happy lunching (and snacking:)

Debbie.

1 Lunch + 2 Snack #132 - lunch and snack ideas for kids and their families. For hundreds more delicious, easy, healthy & fun kid friendly lunch and snack ideas visit LunchingDaily.com

1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

1 Lunch + 2 Snacks #131

May 5, 2016  |  1 Lunch + 2 Snacks  |  No Comments
1 Lunch + 2 Snacks #131 - a days worth of delicious, easy, healthy & fun, kid friendly lunch and snack ideas, with a few tips & tricks thrown in here and there. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

I like getting a little creative with food…and when I say creative, I’m not talking about gourmet creative. I’m talking about adding a little fun, creative. Taking what I have on hand and using those ingredients in simple, easy and fun ways to get the kids interested, engaged and excited about eating and trying new foods.

Lunch Box Granola Bar with Fruit Bowl. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Lunch Box Granola Bar & Fruit Bowl // Mixing fresh and frozen fruit is a fun sensory experience for kids, involving colour, texture and temperature.

These Lunch Box Granola Bars are a favourite around here. Pair them up with fruit and they are perfect for popping into school lunches, for quick snacks after school or for snacks on the go. Even though the kids love them (ok, not just the kids:), for this snack it was all about the fruit, which got an extra shot of colour with some frozen blackberries.

They were just so excited about the combination of both fresh and frozen fruit and the talk around the table reflected it. “This one is sooo cold and this one’s not”, “This one is hard”, “The orange one is soft” and so on. In my experience, getting kids engaged and interested in food like this, leads to more adventurous eating and tempts, even picky eaters, into trying something new or different.

I serve frozen fruit a lot – on banana logs, with cereal, on apple sauce, on yogurt, or on skewers. I also serve frozen peas and corn a lot too – with pasta and in salads. But it was the combination of both fresh and frozen that created the spark this time.

Omelette & Veggie Skewers with Asparagus Soup. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Omelette & Veggie Skewers with Roasted Asparagus Soup // We all love skewers, for appetizers, for snacks, for lunch, for leftovers.

Skewers immediately add an element of fun, they’re like a little party, and what kid (ok, or adult) doesn’t like a party? But there is another reason I love skewers. They are terrific for using up leftovers, especially when you need to stretch those leftovers a little bit further.

For dinner we had omelettes with cheese and chopped green peppers, plus roasted asparagus on the side. With just two leftover omelettes, I was able to make these crazy popular omelette and veggie skewers, for five kids for lunch. I also roasted the asparagus with some leeks and celery (as per the Roasted Asparagus Soup with Lemon and Parmesan recipe), making sure I had enough for dinner and the soup, then right after dinner I quickly made the soup.

To make each omelette, whisk 2 eggs, 2 tablespoons of milk, and some salt and pepper, in a bowl. Melt 1 tablespoon of butter in an 8 inch non-stick pan, over medium-high heat. Pour in egg mixture. When the eggs set around edge of the pan, use a spatula to gently push cooked portions toward the center of the pan. Tilt and rotate the pan to allow the uncooked egg to flow into empty spaces. When eggs are almost set on surface but still look moist, sprinkle on your choice of toppings (I used cheddar and chopped green peppers), then carefully flip one-third of the omelette toward the centre, followed by the other side (like a letter).

To make the skewers, let the omelette cool completely (I refrigerated it overnight), then cut into 1 inch cubes. Thread the omelette cubes onto a bamboo skewer, alternating with veggies of your choice.

Looking for other fun ways to eat omelettes? Try Omelette Training (you could also serve the veggies on the side and let them top their own) and Omelette Sushi.

Mozzarella Bacon and Spinach Melts on Flatbread. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Mozzarella Bacon and Spinach Melt // Part pizza, part BLT but all fun when you start experimenting with topping your own.

Flatbread, melted cheese, a few bits of cooked bacon. A lot of kids would eat melted cheese on flatbread at every meal (ok, not just kids). So, often I use that as a jumping of point for a little food fun and adventure.

There are two ways I do this:

First, I add toppings, right after I pull the melt from the oven (just 2 minutes under the broiler is all it takes), in this case the spinach. I know that some of the kids are going to want to pull that spinach off, the hot cheese sticks it down enough that it won’t fall off on its own, but not so much that the kids can’t take it off, if they try it and don’t like it. And even if they pull it off their first slice, I still continue to put it on each time, for exposure. Almost always they will eventually eat it. Maybe not today, but eventually. If I stop putting it on, then they never get that chance (or exposure).

Second, I give them toppings they can add themselves, because topping things up is fun and sometimes the desire to top, outweighs the hesitation to try. In this case we were talking about the spinach, who tried it, who liked it etc., and I asked what everyone thought the tomato would taste like on the melt. When two of the kids wanted to try, I offered to cut up their tomato wedge, so they could add it to the melt and before I knew it, everyone wanted to give it a try. Sometimes monkey see, monkey do, is a good thing:)

1 Lunch + 2 Snacks - lunch and snack ideas for kids and their families. For hundreds more delicious, easy, healthy & fun kid friendly lunch and snack ideas visit LunchingDaily.com

Happy lunching (and snacking:)

Debbie.

1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

5 Minute Salsa and Cheater Guacamole

April 21, 2016  |  Recipes  |  No Comments
5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

We go through a lot of salsa and guacamole, especially in the warmer months. So now that spring is here and cottage / deck season is upon us, I know we will be going through our fair share. It’s just so darn easy to pull out a bowl of each, along with some nacho chips, when guests drop by for a visit and a drink. Plus it’s also very family friendly, the kids are just as happy to dig in, as the adults.

5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

And with those warmer months hopefully leading to some lazy days, having an easy salsa and guacamole recipe to rely on, is a must. This 5 Minute Salsa and Cheater Guacamole recipe can be whipped up in no time, with the help of a food processor (or blender), a handful of ingredients and my sneaky little cheater guacamole trick.

So delicious, fresh and easy, you’ll never go back to store bought again, it is both a taste and a time pleaser. Seriously, salsa in 5 minutes and guacamole in just a few minutes more, you don’t even need to rinse out the food processor between making the salsa and guacamole. You’ll have a fresh batch of each, ready to be served, before your guests have settled into their deck chairs.

5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

So what’s the sneaky little trick to making the cheater guacamole? Well a few years ago, we went on a family vacation to Mexico. Each day there were lots of activities available, most of which we did, since my youngest daughter made it her mission to get to the activities board, first thing each morning, to make a plan for the day:) One day there was a salsa and guacamole making demonstration that we watched and one thing that I found very interesting, was that a lot of the ingredients that went into the salsa, also went into the guacamole.

5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

So when I got home and tried to recreate the recipe (bathing suit, cover up, flip flops and mojito was all I had with me at the time, so no recipe was written down), I decided to use some of the salsa to make the guacamole. And that’s my little sneaky trick. A few avocados, some lime juice, seasoning and all of that flavour from the salsa. It’s a little sneaky and a little trick, but it sure makes whipping up delicious guacamole super easy.

5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

If you’ve been following along for a bit, you’ll know how much I like using dips and spreads as time savers throughout the week. Here you get two for one. The kids love dipping all sorts of things in salsa and guacamole like eggsquesadillas, zucchini or other veggies, and of course both make perfect toppings on crackers and cheese or nachos, but they are also great for topping up burgers or chicken for dinner or spreading on sandwiches or wraps for lunch. Just think of all that extra time you will have to laze around on the deck!

5 Minute Salsa and Cheater Guacamole - this easy salsa and guacamole recipe can be whipped up in no time using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.

Debbie:)

5 Minute Salsa and Cheater Guacamole
 
Prep time
Total time
 
This easy salsa and guacamole recipe can be whipped up in no time, using a handful of ingredients and a food processor. So delicious, fresh and easy, you'll never go back to store bought again.
Author:
Ingredients
For Salsa (makes 2 1/2 cups)
  • 1 jalapeno pepper, trimmed, cut in half lengthwise and seeded (Note 1)
  • 1 onion, peeled, trimmed and cut into 1/8ths
  • 19 oz (540 ml) can whole peeled tomatoes, including juice
  • Juice of 1 lime
  • 1 big handful of cilantro, just tear a handful off the bunch, stems and all, about 1/2 cup packed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
For Guacamole (makes 1 cup)
  • 2 avocados
  • 1/4 cup of 5 Minute Salsa (recipe above)
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
For Salsa
  1. Gather ingredients and tools. Prep ingredients (trim pepper, chop onion) and open can.
  2. With food processor running, drop the jalapeno pepper through the small feed tube and process until finely chopped, scrape down sides.
  3. Add the onion and pulse until chopped, being careful not to chop it too finely or it will begin to turn to a paste.
  4. Add the tomatoes (including the juice), lime juice, cilantro, salt and pepper and pulse until you reach the desired consistency. Transfer to a bowl and return the bowl of the food processor to the base.
For Guacamole
  1. Halve, pit, and using a spoon, scoop out the avocado into the bowl of the food processor that you just made the salsa in (no need to rinse it out).
  2. Add the salsa, lime juice, salt and pepper and process until smooth (or as smooth as you like it).
Notes
1. We like our salsa mild so I remove all the seeds. Everyone has a different hot meter, but if I want mild salsa I remove all the seeds, if I want medium salsa I remove half of the seeds and if I want hot salsa I leave all the seeds in.

TOOLS:
Food processor
Cutting board and sharp knife
Can opener
Spatula
Measuring spoons (1 teaspoon, 1/4 teaspoon)
Spoon