Mama and Baby Cook: Chicken Tortilla Bake

Again, it is hot here in Alabama. It is hot and it is only May and the days are getting busier and the baby boy is getting cuter and cuter and I don't want to stand around in a kitchen for an hour. I want to play. 

Do you ever feel that way? Well here is a recipe that will have you darting in the kitchen for a brief minute and then gives you lots of time to play, fold clothes or sit in a closet and cry during nap time. (Just kidding on that last part.... maybe.)

This is Chicken Tortilla bake and at just $6 it is a quick, easy and cheap meal. 

What you'll need:

Two cups chopped chicken, cooked (this is great for leftovers)

1/2 bag frozen corn

8 tortillas cut in strips

1 can black beans drained and rinsed

1 jar salsa

2 cups cheese

One pan greased

Preheat your oven to 350

Place a few tortilla strips in the bottom of the pan. 

Cover in chicken, beans, corn, salsa and cheese. Mix together. Add more tortilla strips and more cheese. 

Place in oven for 30 minutes. Voila!

Chicken Tortilla bake. Just $6. This is a quick, easy and cheap meal. What you'll need:Two cups chopped chicken, cooked1/2 bag frozen corn8 tortillas cut in strips1 can black beans drained and rinsed1 jar salsa2 cups cheeseOne pan greased
Preheat your oven to 350Place a few tortilla strips in the bottom of the pan. Cover in chicken, beans, corn, salsa and cheese. Mix together. Add more tortilla strips and more cheese. Place in oven for 30 minutes. Voila!

Date Night Honey Cilantro Shrimp and Quinoa Salad

Ah, date night. I vaguely remember date night. I can see it now through a fog of diapers, teething and footed pajamas. I remember getting dressed up in high heals (I vaguely remember high heals) and going to a movie.

Now date night is in the living room after baby boy has passed out. I love it. I really do.

A few nights ago I made this Honey Cilantro Shrimp and Quinoa Salad along with these brownies for date night. Then we watched the Sherlock on Netflix.

Make sure you watch the video. Head over to YouTube and leave a comment and give that like button a click.

I made the shrimp with a few things I had in my cabinet. It turned out great. Roasting shrimp makes it sweet and plump and it's so easy.

Honey Cilantro Shrimp:

What you'll need:

1/2 pound shrimp peeled and deveined
A bunch of fresh cilantro - about 1/2 a cup.
2 -4 tbsp honey
2'4 tbsp olive oil (I used Extra Virgin Kalamata Oil)

Combine honey, olive oil and cilantro. Add in the shrimp and mix with your hands.
Place in a greased pan and roast on 350 for about 20 minutes.

Quinoa Salad

What you'll need:

1/2 cup uncooked Quinoa - cook according to package instructions.
2 tbsp dried cilantro
1 tbsp lemon juice
One avocado cubed
2 cups cubed mango
stir together and add some fresh cilantro as garnish

Mama and Baby cook: Panko Crusted Tilapia Taco

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Want to feed your entire family (4) for less than $10? Of course you do. Try this amazing Tilapia Taco. It's sweet. It's spicy. It's wonderful!

Five4FiveMeals.com presents a cooking show where I show you how to cook a meal for a family of four for less than $5 a person.

Today we make Panko Crusted Tilapia Tacos. This recipe yields 8 small tacos and costs less than $2.00 per person.

What you'll need:

Taco:

Four 4 oz Tilapia filets
1 cup Panko Crumbs
1 tbsp dried cilantro
1 tbsp lemon pepper
Tortillas
1/2 cup cheese

Peanut Sauce:
4 tbsp creamy Peanut Butter
4 tbs hot water
1 1/2 tbsp brown sugar
1 1/2 tsp cayenne pepper
1 tbsp lemon juice

Pico De Gallo:
2 Roma tomatoes, diced
1/4 sweet onion, diced
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 tbsp lemon juice
heaping table spoon garlic, minced

Preheat your oven to 350.

Taco:

Mix the panco, cilantro and lemon pepper. Wet your fish and press into the taco. Place on a greased cookie sheet and bake for 20 minutes.

Pico De Gallo: Mix tomato, onion, cilantro, 1/2 cup fresh cilantro, 1 jalapeno seeded and minced, garlic. Place in fridge.

Peanut sauce: Using a jar, scoop in 4 tbsp peanut butter, add 4 tbsp hot water, brown sugar and lemon juice and shake (with the lid on of course). It will be the consistency of salad dressing so you will need to refrigerate for 20 - 30 minutes.

Place the fish on your tortilla and cover with peanut sauce and pico de gallo and a little cheese.