Two for one; as in cook once eat twice. Have you tried this short cut for getting healthy and delicious meals on the table? For me, it works as a way to reduce food waste as well, and it just so happens to be this month’s Recipe Redux theme! Today, I’m taking a recipe already on my blog, Cedar-Plank Wahoo, and reworking it into this second meal…
When making the wahoo, cook a second pound for the nachos or use leftover cooked fish you already have in the refrigerator. I ‘m using up the remaining cod from last nights dinner. You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp. This recipe uses my favorite cheese, Cabot Cheddar (I am a proud member of the Cabot Cheese Board.) You can also use a Cabot Pepper Jack. I am keeping it light with low fat yogurt instead of sour cream and knocking off some homemade baked tortilla chips.
My recipe choice is related to my
daunting task mission of getting my family to eat more fish. I’ve discussed making family favorites vs. pushing the envelope before (Brownie Points or Epic Failure; No Bake Chocolate Mousse), and the inherent risk of failure. So let me be honest, fish isn’t a family favorite. The Man is indifferent to it (he eats it, but would prefer something else); my kids don’t like it, period. Usually I make it for myself. Truth. Last summer was the first time I prepared cedar-plank wahoo, after my son and his friends’ fishing trip promise was fulfilled. It was the Man who originally came up with the idea of fish nachos for a second meal! After seven months, I’m giving it a try.. so let’s see how this turned out…
Mmm.. that looks so good!
I’m counting that as PLUS ONE. As the man and I sat down to a plate full for lunch, he gave a nod of approval, PLUS TWO. My son gets no voice as he was out of town. Moi? I thought I hit a dang homerun, PLUS THREE. Hope you will try my healthier version of fish nachos and visit the links at the bottom of the post for more ways to save time and reduce waste with the two for one approach to meal planning.
What strategies do you use to save time and reduce waste in the kitchen?
4 entree serving or 8 appetizer servings
- 1 Tablespoons olive oil
- 4 sliced greens onion, divided
- 1 pound cooked fish, shredded
- 1/2 cup low fat yogurt or low fat sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 1/2 ounce bag of corn tortilla chips or homemade chips
- 1 cup salsa
- 1 cup shredded Cabot cheddar cheese
- 4 radishes, sliced
- 2 Tablespoons Cotija cheese
1. Preheat oven to 400 degrees F.
2. Add olive oil and half of chopped onion to a 10 -inch cast iron skillet.
3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
4. Meanwhile, mix fish with yogurt, chilli powder, cumin and salt.
5. Remove hot skillet from oven and add tortilla chips to the bottom.
6. Cover chips with fish mixture and top with salsa and cheddar cheese.
7. Bake for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.